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Welcome to Food Services

Nutritional Information

Each school sites has a staff member that has been certified through the state approved Serv Safe certification program, which instructs participants on how to properly store, prepare, and serve foods. The Central Kitchen has four certified staff members.

Food thermometers are tested and calibrated on a regular basis, frequent temperature readings are taken during production for foods being cooked, held, and served.

Critical Control Points are monitored regarding proper internal temperatures for cooking and holding food

  • Cold Foods are held at 40°F or below
  • Hot Foods are cooked to an internal temperature of at least 165°F
  • Hot Foods are held at 135°F or above

Staff is instructed on proper procedures for Hand washing and the use of disposable gloves during food production and service. Surfaces and utensils are sanitized before use.

Each serving site is inspected by the county health department.

Refrigerators and freezers are monitored daily and temperatures are logged to insure proper temperatures for storage.