- An evacuation plan will be clearly posted in each school.
- Entry points will be clearly marked for first responders.
- Invoices for all food and supplies purchased will be kept at the Food Service Director’s office in a fireproof file cabinet.
- All schools are completing production records with HACCP, recipe, and brand information. Inventory records will also be maintained in each building and updated monthly. Bids for foodservice will be kept at the Food Service Director’s office. Originals will be filed at the Board of Education in the Business Administrator’s office. This will help when tracking food ingredients and consumption.
- Should food be found unfit for consumption or a recall occurs, the Food Service Director will be contacted immediately. All products will be located and removed from service. The FSD will designate an area for storage. The FSD will make the necessary arrangements for the removal of contaminated or recalled food. The proper authorities will be called as necessary.
- A contact list of all foodservice suppliers will be kept by the Food Service Director, Foodservice Biosecurity Team Leader, and the 2nd and 3rd Foodservice Contacts.
- If the water source is suspected to be contaminated, the local health department and water department will be contacted.
- All schools will have in stock at all times at least one 12 ounce serving of water for all students and staff enrolled in the building.
- All schools will have at least one meal, per student and staff enrolled in the building, which does not require cooking or refrigeration.
- Breakfast: Cereal, Canned Juice, Graham Crackers, Non-Fat Dry Milk
- Lunch: Peanut Butter/Sunbutter, Jelly, Crackers, Canned Fruit, Canned Juice and Fruit/Grain Bar
- If electrical power is out, schools will use items in refrigerators and freezers that pose no food safety danger. Each building manager will be certified in Sanitation so that they are aware of foods that are safe to serve.
- A Biosecurity Report Form will be completed by the Food Service Director or Foodservice Biosecurity Team Leader whenever anyone throughout the District receives a threat or observes or suspects product tampering.
- The HAZMAT unit will be contacted by the Food Service Director or Foodservice Biosecurity Team Leader if there is any suspicion that the airflow is contaminated with biological or other contaminants.
Last modified:
15 June 2023
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