- Access to central controls for airflow, HVAC, water systems, electricity, and gas within the food service area will be restricted to all people except the head of maintenance and head custodian in each building.
- All emergency exits and self-locking doors that can only be opened from the inside will contain alarms.
- All doors, windows, roof openings, vent openings, and outside refrigeration/storage units will be locked at all times.
- One authorized employee will be present in the food service area during all operating times.
- All ingredient packages will be inspected prior to use for possible tampering or discoloration of food.
- The food service will not permit any outside foods and/or medications from students, school staff or food service employees to be stored in the food service area.
- The Food Service Director or Foodservice Biosecurity Team Leader will be notified of any suspected contaminated food or foodservice products and will designate an area for storage.
- 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. These procedures will help when tracking food ingredients and consumption.
- The food service area will not be used for “special events” unless a member of the food service staff is on the food service premise.
- All food service areas including salad bars, condiment stations, receiving docks, outside storage and solid waste disposal areas will be continuously monitored for any signs of a suspicious activity or unauthorized entry by all foodservice staff and the Foodservice Biosecurity Management Team.
Last modified:
15 June 2023
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