Food Service Management
Food Service Management
The Clay County Board of Education, in cooperation with the West Virginia Department of Education and the United States Department of Agriculture, administers the National School Lunch Act and/or the Child Nutrition Act. As a result, a type “A” school lunch is served daily in all elementary schools and the one consolidated secondary school. Lunches are available to all the students who are present at lunch time.
Standards and procedures for the school food service program are governed by the Clay County Board of Education and guidelines established by the United States Department of Agriculture and the West Virginia Department of Education.
Board policy prohibits the sale of foods other than Type “A” school lunch, milk and breakfast in the school lunchroom during appropriate periods. Non-nutritional foods shall not be sold on any part of the school campus during any part of the school day.
Purpose of School Lunch
To contribute to the nutritional well-being of all school children by making available a nutritionally adequate lunch.
To provide a real-life situation for teaching food habits, health, table manners, cleanliness, and group conduct as a part of the total educational program.
To provide means for projecting nutrition education into the school, home and community.
The County Superintendent of Schools shall:
Accept the responsibility of the school lunch and special milk programs in his county and, to the best of his/her ability, strive to give these programs a proper place of importance with the other components of the total education program.
Establish over-all policies and provide professional personnel to be responsible for the school lunch and special milk program.
Provide adequate physical facilities for program operation. Delegate to the county school lunch supervisor the responsibility for giving prior approval for the purchase of major appliances and equipment items which cost $100.00 or more.
Be aware of the nutritional, economic and social needs of all students and encourage all schools to meet these needs in every way possible.
Be responsible for collecting, consolidating and approving all reports from the individual schools before these reports are transmitted to the West Virginia Department of Education.
Distribute all federal and state funds to the individual school lunch and special milk programs.
Enforce all federal and state regulations.
Provide for proper storage and distribution of government donated foods in accordance with regulations and information received from the West Virginia Department of Welfare.
Cooperative with county lunch supervisors in planning and regularly scheduling a training program for all school lunch personnel with a related program for principals, teachers and interested community groups.
Cooperative with the West Virginia Department of Education in establishing provisions for scheduled Administrative reviews.
Cooperative in federal, state and county audits of program funds.
Recognized, encourage and control any sponsorship given by individual or community organizations.
The County School Lunch Supervisor shall:
Be responsible for interpreting, instructing and assisting in maintaining a record keeping and reporting system in accordance with federal, state ad county policies.
Play an important and very necessary part in assisting in developing the county plan which should be in keeping with the requirements of the National School Lunch and Special Milk Program, and with the policies of the West Virginia Department of Education and the County Board of Education.
The Principal of each school shall:
Accept the responsibility for the administration and operation of the school lunch program in his or her school.
Recommended to the Board of Education a school lunch cook who is responsible for the preparation and serving of nutritional meals.
The teacher shall:
Support the school lunch program and understand its purposes, goals, and organization.
Cooperation with the principal, county supervisor, and the school lunch supervisors in developing the full potential of the school lunch program as a part of the total school program.
Display a wholesome attitude toward all foods.
Develop fully a basic knowledge of eth nutritional needs of persons of all ages.
Be aware of student’s specific needs in nutrition and health education, and in a development of good food habits, table manners, and social graces. Be alert to ways in which these needs may be met in the lunchroom as well as in the classroom.
Utilize the foods and materials available in the school lunchroom to develop active, as well as vicarious, learning experience.
Evaluate periodically the progress made in both the classroom and the lunchroom toward meeting the specific needs of the students.
Acquaint the parents and other community members with the school lunch and its relationship to the total educational program.
Use every means available to induce children to eat new foods.
The cafeteria worker shall:
Be interested in the school and in the welfare of the children.
Consider himself/herself as a member of the school staff and assist the principal and the teachers in establishing good public relations.
Become acquainted with the policies of the school and with the duties which are assigned to him/her.
Be responsive to the suggestions of the principal and the school lunch supervisor, and to the school lunch manager of his/her school.
Observe the working hours and operating policies established by the principal and the county school lunch supervisor.
Be responsible for keeping an accurate record on monthly time sheets of the total number of hours worked each day.
Consider the school lunchroom and kitchen as a “workshop” and strive to work carefully and efficiently, observing all nutritional requirements in the preparation and service of Type A Meals.
To insure that each child receives a nutritious well-planned meal each day.
Accept the responsibilities delegated by the principal for record keeping, menu planning, inventory and food purchasing.
Utilize all government donated foods to the fullest extent possible.
Attend all county school lunch workshops and training programs as set up by the county supervisor.
Observe rules and regulations set up by the State and County Health Departments. Hold a valid food handler’s cared and meet all requirements of the State and County Health Departments.
Study the technical and educational materials provided by the State and County Departments of Education.
Be neatly dressed in a washable uniform, dress, or slacks and wear a hairnet while performing the duties of the school lunch manager or school lunch cook.
Adopted: July 1976
Reference: Policies, Rules and Regulations, West Virginia Board of Education, Article
IV, c, Series 4000, 4321; Clay County Board of Education Minutes 11-5-73;
West Virginia School Lunch Handbook, West Virginia State Department of
Education.
Clay County Board of Education