Sumter County School Nutrition Program

An overview of the last four years -10/11-11/12-12/13-13/14

Martha Harvey, Director of School NutritionSumter County Schools

Needs Assessment during 2011-2014 School Years

1. Communication2. Accountability3. Equipment4. Food Transport5. Temperature Monitoring System6. Bid System Improvements7. Professional Image and Staff

Improvements

1. Communication Needs• Increase knowledge of email, internet,

and computer programs to encourage more efficient time management.

• Use Microsoft office Word, Excel and Publisher for documentation.

• Seek and provide latest communication (telephone) equipment.

COMMUNICATION IMPROVEMENT PLAN

• Reports were converted to Microsoft Word and Excel for time savings and ease of reporting.

• Technology installed new internet based desk phone system.

• Provided additional phones for better communication.

2. Accountability Needs• Increase the amount of correct counts

of reimbursable meals.• Increase the correct counts of change

and deposits to the bank.• Decrease the amount of time spent

with pencil and paper documents.

ACCOUNTABILITY IMPROVEMENT PLAN

• Teach Menu Management Techniques to Cafeteria Managers and Assistant Managers using Microsoft Excel.

• Teach Cashiers and train replacement cashiers how to recognize reimbursable meals and properly document a la carte item charges.

• Purchased new POS computers and screens for all schools.

3. Equipment Needs• Space for salad/sandwich line at ASHS.• Space to hold pizzas on pizza line at ASHS.• Double stack convection ovens not

working at SCPS• Milk Boxes needed replacing – too many

expensive repairs.• Sealer machines to pack complete

reimbursable fieldtrip meals/summer.

EQUIPMENT IMPROVEMENT PLAN

• Purchased new refrigerated reach-in display for chilled salad and sandwiches at ASHS.

• Purchased warmer space to meet demand for more pizzas at ASHS.

• Purchased new double-stack convection ovens at SCPS.

EQUIPMENT IMPROVEMENT PLAN CONT.

• Purchased sealer machines to assist with field trip safety requirements and summer nutrition.

1. Reimbursable Meals2. Food Safety Improvements

• Purchased milk boxes that needed replacing because of high maintenance costs at ASHN and SCES.

• Purchased hot water heater for SCES.

4. Food Transport Needs• Purchased Van for food transport.

1. Ombudsman Program needed delivery of breakfast, lunch and snack meals.

2. Summer Nutrition Program needed to deliver summer meals to schools. (One kitchenused for food production).

5. Temperature Monitoring System Needs

• Eliminate the necessity of destroying spoiled foods due to monitoring at safe temperatures.

Cooler/RefrigeratorFreezer

• Eliminate the need for staff salary and travel to monitor temperatures during vacation days and summer months.

TEMPERATURE MONITORING PLAN

Purchased temperature monitoring system.

1. Placed formal bids to three companies

2. Included specification 3. Opened bids from two companies

complying with specifications.4. Completed bid rubrics to determine

complying bidder.5. SCS BOE voted

6. Product Bid System Needs• Needed new bid system and specifications

for the following:Food/Paper - revampedChemicals – ($38,000 to $11,000)Produce - newSmall Equipment - newLarge Equipment – new for each one

7. Professional Image and Staff Self-Image

Improvements Needs

PROFESSIONAL IMPROVEMENT PLAN

Salary Incentive Program Improvements1. Attendance2. Inventory Reduction3. Sanitation Score Improvements4. Professional Membership and

Certifications5. Attendance in In-Service and TID

(Training-In-Depth) 30 hour courses.

PROFESSIONAL IMPROVEMENT PLAN

Salary Incentive Program Improvements6. Decreased use of substitutes7. Decrease in Worker’s Comp Claims8. Increase in accuracy and timeliness

with required documentation for federal reimbursements.

PROFESSIONAL IMPROVEMENT PLAN

Salary Incentive Program Improvements9. Health Inspections

School 1st Score 2nd ScoreASHS 100 100ASHN 100Staley 100 100

SCMS 100 100S Cobb 100 100SCPS 100 100

Needs Assessment and Improvement Summary

1. Communication2. Accountability3. Equipment4. Food Transport5. Temperature Monitoring System6. Bid System Improvements7. Professional Image and Staff

Improvements

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