| Sheridan Community School Corporation |
| Bylaws & Policies |
8500 - FOOD SERVICES
The School Board will provide cafeteria or serving facilities in all schools where space and facilities permit, and food service for the purchase and consumption of lunch for all students.
The food-service program will comply with Federal and State regulations pertaining to the selection, preparation, consumption, and disposal of food and beverages as well as to the fiscal management of the program. In addition, as required by law, a food safety program that is based on the principles of Hazard Analysis and Critical Control Point (HACCP) system shall be implemented with the intent of preventing food-borne illnesses. For added safety and security, access to the facility and the food stored and prepared therein shall be limited to food service program staff and other authorized persons.
Lunches sold by the school may be purchased by students and staff members and community residents in accordance with the procedures established by the Superintendent.
The operation and supervision of the food services program is the responsibility of the cafeteria manager. Food services will be operated on a self-supporting basis with revenue from students, staff, Federal reimbursement, and surplus food. The Board shall assist the program by furnishing available space, initial major equipment, and utensils.
In accordance with Federal law, the cafeteria manager will take such actions as are necessary to obtain a minimum of two (2) food safety inspections per school year, which are conducted by the State or local government agency responsible for food safety inspections. The report of the most recent inspection will be posted in a publicly visible location, and a copy of the report will be available upon request.
A periodic review of the food service accounts will be made by the cafeteria manager. Any surplus funds will be used to reduce the cost of the service to students or to purchase food service equipment.
The Superintendent will prepare administrative guidelines for the conduct of the school lunch program that will include provisions for:
| A. | the maintenance of sanitary, neat premises free from fire and health hazards; | |
| B. | the preparation and consumption of food; | |
| C. | the purchase of foods and supplies in accordance with law; | |
| D. | the accounting and disposition of food service funds; | |
| E. | the safekeeping and storage of food and food equipment; | |
| F. | the maintenance and replacement of equipment. |
The Superintendent shall ensure a wholesome, nutritious food services program in the schools of the Corporation and one which reinforces the concepts taught in the classrooms.
I.C. 20-26-5-4; 20-26-9-1 et seq.; 20-26-9-8; 20-26-9-12; 20-26-9-13; 20-26-9-18
7 C.F.R. Parts 210, 215, 220, 240
Revised 12/4/06