|Tippecanoe 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 Board also will provide a breakfast program in accordance with procedures established by the State Department of Education.
The food-service program will comply with Federal and State regulations pertaining to the selection, preparation, consumption, and disposal of food and beverages, including but not limited to the current USDA school meal pattern requirements and the USDA Smart Snacks in School nutrition standards, 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 the 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.
Substitutions to the standard meal requirements shall be made, at no additional charge, for students for whom a health care provider who has prescriptive authority in the State of Indiana has provided medical certification that the student has a disability that restricts his/her diet, in accordance with the criteria set forth in 7 C.F.R. Part 15b. To qualify for such substitutions the medical certification must identify:
|A.||the student's disability and the major life activity affected by the disability;|
|B.||an explanation of why the disability affects the studentís diet; and|
|C.||the food(s) to be omitted from the student's diet and the food or choice of foods that must be substituted (e.g., caloric modifications or use of liquid nutritive formula).|
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-service program shall be the responsibility of the Food Service Director. Food services will be operated on a self-supporting basis with revenue from students, staff, Federal reimbursement, and surplus food.
In accordance with Federal law, the Food Service Director 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 governmental 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 Superintendent/designee. Any surplus funds from the National School Lunch Program will be used to reduce the cost of the service to students or to purchase cafeteria equipment. Surplus funds from a íla carte foods may accrue to the food service program.
With regard to the operation of the school food service program, the Superintendent shall require:
|A.||maintenance of sanitary, neat premises free from fire and health hazards;|
|B.||preparation and consumption of food;|
|C.||planning and execution of menus in compliance with USDA requirements;|
|D.||purchase of food and supplies in accordance with State and Federal law, USDA regulations, and Board policy;|
|E.||compliance with food holds and recalls in accordance with USDA regulations;|
|F.||accounting and disposition of food-service funds pursuant to Federal and State law and USDA regulations;|
|G.||safekeeping and storage of food and food equipment pursuant to State and Federal law and USDA regulations;|
|H.||regular maintenance and replacement of equipment;|
|I.||compliance with the Corporationís time and effort record-keeping policy by all Corporation employees whose salaries are paid from USDA funds or with non-Federal funds used to meet a match or cost share requirement.|
No foods or beverages, other than those associated with the Corporation's food-service program, are to be sold during food-service hours. The Corporationís food service program will serve only food items and beverages as determined by the Food Service Department to be in compliance with the current USDA Dietary Guidelines for Americans. Any competitive food items and beverages that are available for sale to students à la carte in the dining area between midnight and thirty (30) minutes following the end of the last lunch period also shall comply with the current USDANutrition Standards for the National School Lunch and School Breakfast Programs, and the USDA Smart Snacks in Schools regulations. Foods and beverages unassociated with the food-service program may be vended subject to the rules and regulations set forth below:
Vending Machines/Competitive Foods
|A.||The School Board recognizes that vending machines can provide a service to augment programs and services to students and staff. Vending machines will be authorized in Corporation facilities provided that the following conditions are satisfied.|
|1.||The installation, servicing, stocking, and maintenance of each machine is contracted for with a reputable supplier of vending machines and their products.|
|2.||The Corporation's share of the revenues are managed by the Treasurer in accordance with relevant Board policies and administrative guidelines.|
|3.||No products are vended between 12:00 a.m. midnight and thirty (30) minutes following the end of the school day that would conflict with or contradict information or procedures contained in the Corporation's educational programs on health and nutrition.|
|4.||Food items and beverages available for sale to students in vending machines for consumption on campus between 12:00 a.m. midnight and thirty (30) minutes following the end of the school day shall comply with the current USDAís Dietary Guidelines for Americans and Smart Snacks for Schoolís regulations.|
|B.||Specific guidelines from the TSC Wellness policy to be implemented include:|
|1.||The vending of only 100% fruit juice, milk, and water prior to and during the school day.|
|2.||Soda and artificially sweetened beverages will be permitted at school events that begin at the conclusion of the school day.|
|3.||The vending of any food or snack item available prior to or during the school day will have no more than thirty-five percent (35%) of its total calories derived from fat and no more than ten percent (10%) of its total calories derived from saturated fat.|
|4.||Staff will encourage the consumption of nutrient dense foods and snacks.|
|C.||Competitive Foods - Competitive foods are those items sold in competition with the school lunch program. These foods will be sold in accordance with Federal, State, and local guidelines.|
The Superintendent/designee shall ensure a wholesome, nutritious food-service program in the schools of the Corporation which reinforces the concepts taught in the classrooms.
The Food Service Director will coordinate the ordering, payment, and distribution of commodities, and will periodically visit and conduct an annual written evaluation of each cafeteria.
School cafeteria managers are expected to remain current in both Federal and State regulations and requirements as well as local guidelines.
The building principal, in collaboration with the Food Service Director, will work to properly operate, locate, and maintain vending equipment and their products in accordance with federal, state, and local guidelines.
I.C. 20-26-5-4, 20-26-9
511 IAC 4-3-2, 6-2-1(b)(9)
Healthy, Hunger-Free Kids Act of 2010 and Richard B. Russell National School
Lunch Act, 42 U.S.C. 1751 et seq.
Child Nutrition Act of 1966, 42 U.S.C. 1771 et seq.
7 CFR Parts 15b, 210, 215, 220, 225, 226, 227, 235, 240, 245, 3015
2 C.F.R. Part 200
USDA Smart Snacks in School Food Guidelines (effective July 1, 2014)
SP 32-2015 Statements Supporting Accommodations for Children with Disabilities
in the Child Nutrition Programs
© Neola 2016