Revised 07/15/2019

Petal School District

Child Nutrition Department Employee Handbook

Making a World of Difference One Meal at a Time

2019 - 2020

TABLE OF CONTENTS Page Number

Accidents 14 Administration and Staff 1 After School Use of Kitchen Facilities 13 Attendance Policy 30 Beliefs 3 Body Fluids 16 Calendar 26-27 Chain of Command 4 Cleaning Schedule 23 Competitive Food Policy 9 Confidentiality 6 Confidentiality Agreement and Security Policy 28 Dress Code 6 Electrical Safety Tips 15-16 Emergencies 14 Fires 14 Food Poisoning 17 Food Safety Icons 25 Lunch Break 6 Mission Statement 3 National School Lunch Act 5 Objectives 5 Offer vs Serve 9 Personal Hygiene 8 Pest Control 24 Portion Control 9 Preventive Management Policy 8 Receiving and Returning Food and Supplies 11 Safety Rules 15 Sanitation 17-22 Serving Line Procedures 10 Storage 12-13 Suspension/Dismissal 7 Temperature Danger Zone 21

1

ADMINISTRATION

BOARD OF TRUSTEES Bruce Magee - Chairman Jerry DeFatta, Jr. - Vice Chairman Troy Wicktom - Secretary Dr. Greg Bullock - Member Dr. Chuck Harrell - Member William H. Jones - Board Attorney

ADMINISTRATION Dr. Matthew Dillon - Superintendent Andy Schoggin - Assistant Superintendent / Chief Operations Officer Margaret Tynes - Human Resources Director Kelli Brown - Student Assessment Director Katie Charleville - Special Services Director William Wheat - Chief Financial Officer Dede Smith - Director of Center for Families and Children Ryan Jensen - Director of Technology Bill Lott - Director of Maintenance and Transportation Gavin Guy - Police Chief Cory Reynolds - Associate Athletic Director

CHILD NUTRITION STAFF Danny Dillistone - Child Nutrition Administrator Michelle Monroe - Assistant Child Nutrition Administrator Mandy Dye - Secretary Jeannine Galloway - Manager, Petal High School Cafeteria Stacy Sutton - Manager, Petal Elementary School Cafeteria Melissa Simpson - Manager, Petal Upper Elementary School Cafeteria Alice Garner - Manager, Petal Middle School Cafeteria Andrea Broome - Manager, Petal Primary School Cafeteria

2

3

Our Mission

The mission of the Petal School District is to empower all students with the attitudes, knowledge and life-long learning skills essential to

thrive as responsible citizens in an ever-changing global society.

Beliefs • A person's potential to learn is limitless. • All people have intrinsic worth. • Strength comes from engaging the full diversity of the community. • Teamwork is essential to the continuous success of an organization. • Family is the most important influence in the development of the individual. • People can direct their own future. • People are influenced more by what others do than by what they say.

4

Petal School District Chain of Command

(for complaints and requests from staff, students, and/or members of the public)

All complaints and requests should be addressed to the appropriate person involved in the order listed below. If a resolution cannot be reached, the request/complaint should then move to the next level in this list.

1. Teacher/Coach/Manager 2. Principal/Director 3. District Office Administrator 4. Superintendent 5. School Board

5

OBJECTIVES

To offer each child an opportunity to purchase only those foods that will add to his/her physical well-being. To provide each child the opportunity to participate in the child nutrition program coordinated with the general curriculum. To provide each child the opportunity to purchase a meal that meets at least one-third of his/her daily nutritional requirements. To provide attractive well-prepared food of high nutritional value. To provide each child the opportunity to learn the social graces. To provide each child the opportunity to take part in leadership training through participation in the child nutrition program. To offer learning skills in health, citizenship, and social graces to correlate with other educational subjects. To provide a setting and assist in teaching nutrition education as it relates to various subject areas in all grade levels. To provide each child the opportunity to participate in a program in which the administrators, faculty and Board of Trustees are fully aware of the nutritional and educational potential of the Child Nutrition Program. To provide special activities and resources to assist in teaching students better nutritional behavior. To function as an integral part of the educational system of the Petal School District.

PHILOSOPHY AND PURPOSES NATIONAL SCHOOL LUNCH ACT OF 1946

“It is hereby declared to be the policy of Congress, as a measure of national security to safeguard the health and well-being of the Nation’s children and to encourage the domestic consumption of nutritious agricultural commodities and other food, by assisting states, through grants-in-aid and other facilities for the establishment, maintenance, operation and expansion of nonprofit school lunch program.”

6

Child Nutrition Dress Code Each child nutrition employee is issued five (5) sets of scrubs to be worn daily. Child nutrition scrubs are replenished annually to meet employee’s needs. Employees will be required to replace scrubs that are damaged and/or size change at their own expense. All employees shall abide by required dress code. Scrubs are to be returned to the Child Nutrition Department upon separation of employment from the Petal School District. Child Nutrition approved jackets (may be worn over scrubs). All child nutrition employees must wear white, gray, red, or black shoes with non-skid safety soles, hair restraints, and district name badges. Male employees will be issued five (5) red shirts and will wear khaki or black pants and a khaki or black cap at manager’s discretion.

Confidentiality In an effort to protect confidential information about students, parents, and employees, all employees and volunteers of the District shall sign a Confidentiality Agreement annually.

Lunch Break A period of thirty (30) minutes is designated by the managers for lunch breaks. This includes time used to travel to another location. This is an inclusion of all time.

7

SUSPENSION/DISMISSAL

Child Nutrition employees are “at will” employees and employment may be terminated at any time by either the employee or the employer without notice.

Reasons for suspension/dismissal include the following: Just cause, which is interpreted to include, but is not limited to the following. Incompetence Failure to follow instructions or perform duties necessary for efficient operation of the Child Nutrition Program. Failure to receive satisfactory evaluation. Insubordination, willful refusal to comply with the proper order of an authorized supervisor. Theft or destruction of school property. Unauthorized removal of packages from the school child nutrition facility.

Falsification of records. Repeated tardiness, excessive absences, or abuse of sick leave. Excessive absences defined as: If you miss more than your allotted time without doctor's excuse or prior approval of the Child Nutrition Director. Use of tobacco and tobacco products on any school property or at any school sponsored event is prohibited. Using profane, obscene or abusive language. Failure to use safety supplies such as goggles, gloves, belts, and masks as required per safety regulations. Use or possession of alcoholic beverages or illegal drugs on the job. Fighting, harassment, disruptive conflict or related misconduct. Failure to follow time clock procedures to document exact time of arrival and departure.

Dismissal When it becomes necessary to recommend dismissal of an employee during a school year, the Child Nutrition Manager or the principal of the school should notify the Child Nutrition Director in writing. The Director of Child Nutrition will take appropriate action of: Warning Suspension without pay Termination Where the situation requires immediate action, the employee may be put on leave status until the manager and principal can report the facts to the Office of Child Nutrition.

8

PERSONAL HYGIENE

Each employee shall wear a clean, neat uniform and shoes with non-skid safety soles. Canvas shoes, sandals and backless shoes are not permitted for safety reasons. All employees shall wash hands thoroughly when reporting for duty, returning from the rest room, after using a handkerchief or Kleenex and after touching face.

Employees shall avoid touching face with hands to prevent transfer of germs. Employees shall maintain a high standard of personal hygiene. An employee who has a cold, skin infection, sore on the hand, cough, or contagious disease shall not work in food preparation area. Eating food and drinking beverages in the kitchen and serving areas are prohibited. Do not taste food from the serving line. Employee’s meals shall consist of the same menus as students. Chewing gum is not permitted while on the job. Rings (other than plain wedding band), earrings (other than studs or small hoops), necklaces, excessive makeup, bulky fiber sweaters or any other health hazards are prohibited while on duty. Fingernails shall be kept neatly trimmed. Artificial/sculptured nails and/or nail polish are not permissible in food preparation area. Hair shall be kept clean and neat. Hair and beard restraints shall be worn at all times. Aprons should be clean and worn at appropriate times. Aprons should never be worn to the restroom.

PREVENTATIVE MANAGEMENT POLICY

In order to protect the reputation of the majority of child nutrition personnel, the following policies are implemented: School employees shall not purchase food or other items from vendors who deliver to the Child Nutrition Program. Food scraps shall not be taken from the school premises by school employees except in a school owned vehicle for the purpose of disposal. Child Nutrition employees shall not carry large bags, boxes and packages from the premises. Personal articles are to be stored in employee lockers. The above policies are used widely in the Child Nutrition industry and with the current emphasis on improved management of the Child Nutrition Program.

9

COMPETITIVE FOOD POLICY To ensure that students are not in the position of having to decide between nutritious and non-nutritious foods before or during the meal service periods: Food items will not be sold on the school campus for one (1) hour prior to or during any meal service period (breakfast and lunch). The Child Nutrition staff shall serve only those foods which are components of the approved federal meal patterns being served (or milk products) or approved as extra food sales items by the Office of Child Nutrition.

With the exception of water and milk products, a student may purchase individual components of the meal or extra food sale items only if the full meal unit is being purchased. Students who bring a lunch from home may purchase water and milk products. Students and faculty may not bring carbonated soft drinks in original containers into the cafeteria at any time. OFFER VERSUS SERVE The regulation which allows students to choose less than all the food items within the lunch pattern is commonly known as “Offer Versus Serve.” The regulation requires that students be offered all five (5) food items of the school lunch (meat/meat alternate, vegetable and legumes/beans, fruit, bread/bread alternate, and milk). Students must choose at least three (3) of these items for their lunch to be reimbursable. The breakfast regulations allow the option of offering “Offer Versus Serve” for all grades at breakfast meals. This allows the student to accept all four (4) food components or to decline one of the four food items. If a school does not participate in “Offer Versus Serve,” all four required food items must be put on the plate for the breakfast to be reimbursable. PORTION CONTROL The amount of food served on each plate is very important in meeting meal pattern requirements as well as for making maximum distribution of food prepared and reduction of waste. Portions listed on the manager’s menu worksheets should be served. Each employee should be able to accurately weigh and measure portions.

10

SERVING LINE PROCEDURES

A lunch schedule should be posted near the serving line. All employees should be at the serving line with all necessary foods and utensils ready to serve well in advance of the first student’s entering the line. The manager must indicate the size of scoop or number of items adjusting for elementary and secondary students, according to the meal pattern. The heated section of the serving line should be heated prior to serving time so that hot food may be

kept at the correct temperature. (135 F). All ready to eat foods should be served with plastic gloves or tongs. Food should not come in contact with hands on the serving line. Food should be covered with pan lids. Paper or cloth towels are not to be used as covering for food. To ensure that each pupil receives a hot lunch, trays cannot be pre-plated in advance. A clean damp towel should be kept handy to wipe up all spills immediately. The towel must be kept in a sanitizing solution. Cleaning chemicals shall not be stored in the serving line area. Serving line personnel should strive to develop a good relationship with the students, staff and faculty while they are participating in the Child Nutrition Program. Hot foods must be placed at counter level within easy reach to avoid burns and spills.

Cold foods, such as juice, should be served cold (41 F or colder), hot foods should be served hot (135 F or above) to every student. Hair restraints should be worn at all times for sanitary reasons. Only Child Nutrition personnel are to serve food to students and adults. Unauthorized personnel are not allowed behind the serving line at any time. Employees who serve should present a friendly, helpful attitude toward the students and faculty but they have no jurisdiction over student discipline.

11

FUNCTIONAL ROUTINES

Receiving Food and Supplies The approved steps required to efficiently receive all food and supplies delivered are: Check all items delivered against the receiving report. Inspect the quality of all fresh produce; verify frozen foods meet HACCP temperature requirements. Have all errors adjusted and verified in the presence of the driver. Before signing the delivery ticket any shortage should be noted. Returning Foods to Vendor Food that does not meet specifications, incorrect items delivered, damaged and thawed items are to be returned at the time of checking delivery and the returned item should be noted on the delivery ticket. In some cases damages cannot be determined until cases are opened. However, vendors should not be requested to pick up food after it has been on hand more than 15 days.

12

FOOD SERVICE STORAGE General Rules: Commodities (USDA) and purchased foods may be stored alongside each other in the same section: for example, all fruits should be together. Leave all foods in cases until needed, then remove remaining cans from cases. Size of storeroom determines methods to use for storing food items. Date all cases or boxes with magic marker as they are received. Rotate stock using FIFO (first-in-first out). Store items used frequently, such as spices and staples, nearest the door. Store items used less frequently in less accessible places. Store light-weight items nearest the top shelves. Store heaviest items at waist height or below. Detergent and cleaning supplies must be stored in a separate room from food. Do not use old food containers such as white gallon containers for detergents and bleach. Clearly mark containers. Remove all equipment not being used from the storeroom. Call Child Nutrition Director and request that equipment be stored at another location. Annually transfer to the Child Nutrition Office all bills, receipts, and records that are required for auditing purposes. Discard empty plastic and glass jars. Assign cleaning of storage room areas on a daily and weekly basis. A good general rule is for the individuals in certain preparation areas to be responsible as outlined in the section “Job Description.” Avoid re-freezing bakery products. Baked products such as cakes, cookies, and breads do not improve with age or re-freezing. Have a place designated for everything and keep everything in its place. Sort and dispose of unneeded decorations.

13

Freezer and Refrigerator: All refrigerated, frozen and dry storage food items are to be dated with a magic marker when they are received. Rotate frozen and refrigerated foods first in, first out. Cover all foods stored in refrigerators or freezers. Label and date any opened foods or leftovers. Leftover Foods: Leftovers should be used within 30 hours or frozen. Utilize the blast chiller to freeze foods for later use. Offering choices enables managers to use leftovers without complaints from students. Single use containers cannot be used for storage of food. Leftover food must be either refrigerated or frozen in approved containers and marked with contents and date. Any unused food that cannot be kept by one of these methods is to be destroyed. It is NOT permissible to give away or sell leftover foods to individuals or organizations or to purchase prepared foods from organizations which have sponsored special meals or events.

AFTER SCHOOL USE OF CAFETERIA KITCHEN FACILITIES

The Child Nutrition Department is responsible for the kitchen facilities, equipment and supplies in each cafeteria. The Child Nutrition Department shall be notified when the school or other organization plans to use the cafeteria. The presence of the manager or one of the cafeteria workers should be requested in writing at least one (1) week in advance by said organization. Any individual or organization using the cafeteria facility will be required to adhere to the district policy on use of school facilities. A request for use of facility form shall be completed by the organization and submitted to the principal who will send to the Child Nutrition Director. After verifying the request form it shall be sent to the Office of the Superintendent.

14

Emergency Procedures/Crisis Management Plan The Superintendent of Schools, with the approval of the Board of Trustees may close any school in the district because of weather, health or other emergencies. Crisis management plans have been developed for each school site. A copy of the plan shall be on file in each cafeteria. Employees should familiarize themselves with these plans in order to be prepared in the event of an emergency. Emergency Procedures Emergency procedures are established for each school cafeteria. The signal for tornado drill/emergency is a continuous, long ring. The signal for fire drill/emergency is a series of three short rings. All Child Nutrition employees shall participate in drills. Major Emergencies Major emergencies include any condition recognized as requiring immediate and unusual action or support beyond the capability or authority of responsible persons at the location of the emergency; any condition that may result in major aggravation of existing damage or injury; any request for assistance from the normal application. Examples are fire, flood, hurricanes, bombing, major gas leaks, major civil disturbances, major vehicle accident, etc. The manager or assistant manager receiving initial notification that an emergency exists will affect further notification as follows, in the order noted: Alert local police, fire department or rescue service when appropriate by calling 911. Ensure that the principal is aware of the emergency. Ensure that the Director of Child Nutrition has been notified.

In Case of Fires

The telephone number of the fire department is 911. It should be posted in a conspicuous location near the telephone. The use of the fire extinguisher should be demonstrated to all employees when the fire marshal visits the school. Employees should be familiar with the use and location of all fire alarm pull boxes. In the event of a fire, an employee should immediately activate the alarm system. When calling the fire department identify yourself, give exact location of the fire and what is burning. Never let fire get between you and the exit. When an Accident Occurs If necessary, call for the rescue squad to take employee to the hospital emergency room or have the employee visit a doctor. Do not dispense medicine to an employee or student. For minor injuries, administer first aid. Notify Principal and Child Nutrition Office of the accident immediately and complete a written report describing the accident. The Report of Injury form must be submitted to the Assistant Child Nutrition Director, and/or Director, on the day of the accident.

15

General Rules of Safety Avoid overreaching – use a safe ladder. Never stand on boxes or chairs. Wipe up spills at once. Pick up any loose objects from floor. Destroy cracked or chipped kitchen wares. Provide proper lighting in work area. Show a new employee the correct and safe way to use equipment. Walk, do not run, in the kitchen. Report all unsafe conditions such as broken tiles, loose rails, and defective equipment. Employees shall wear a back brace while participating in lifting tasks. Ask for assistance in lifting heavy objects. When lifting keep back straight, bend knees and use leg muscles. Turn off and unplug electrical equipment before cleaning. Do not touch electrical wires with wet hands. Keep passageways free of obstacles at all times. Store knives in knife holder. Clean knives immediately after using and return to knife holder. Do not leave in pot-washing sink. Know the location of and how to use the different types of fire extinguishers placed in the kitchen. Notify maintenance when light bulbs need replacing or when light fixtures need to be cleaned. Store glass containers and heavy items below shoulder height whenever possible.

Protection supplies such as safety goggles, glasses and gloves shall be worn when cleaning equipment.

ELECTRICAL SAFETY TIPS Before adjusting or cleaning any appliance, disconnect it by pulling the plug out of the socket. If using a damp cloth to clean an appliance, let the appliance thoroughly dry before plugging it in. It is a good habit to unplug all small appliances whenever they are not in use. All electrical appliances should be checked periodically. Some of the most common shock hazards on appliances are worn cords, broken connections, exposed wires, and loose parts. When trouble is spotted, disconnect the appliance and tell the manager about the hazard so he/she can have it replaced or repaired.

16

Basic Safety Rules for Using Electricity and Electrical Appliances Never drape electrical cords across sinks. Never stretch electrical cords across walkways. Never turn an electrical switch on or off or unplug a cord in the socket with wet hands or while standing on a wet floor. Never use more than two appliances on a double wall socket. Overloaded circuits are shock and fire hazards. Pull plugs from the sockets by the plug not by the cord. Never leave appliance unattended for a long time while in use. Keep all liquids and metals away from the inside of appliance.

PROCEDURES TO BE USED IN DEALING WITH BODY FLUIDS In the event of an accident, injury, or any other circumstances that involves blood or body fluids, the following procedures should be used: Block off the area from staff and students until cleanup and disinfection are complete. For incidents involving vomit, contain all areas within 25 feet of the spill. If the spill is in a non-foodservice area (dining area), school custodial staff should handle the cleanup. Send sick staff and students to the school clinic/nurse for assistance.

Exclude (i.e., send home) school nutrition employees with symptoms of vomiting or diarrhea from foodservice operations. Rubber gloves shall be worn when cleaning up blood and body fluids spills in food service areas. Consider double gloving. These spills shall be disinfected with a sanitizing solution (Sanitizer No. SFS16, SFS17 & SFS18) and persons coming in contact with said blood and fluids shall wash their hands immediately after said contact. Items soiled with blood or body fluids (mop heads, wash cloths, paper towels, buckets, etc.) shall be placed in leak-proof bags and disposed of in an outside dumpster, immediately. Staff members and employees shall receive in-service training on standard procedures for dealing with blood and other body fluids.

17

PROCEDURES TO BE USED FOR FOOD POISONING If food poisoning is suspected: Notify the principal and Director of Child Nutrition immediately. If the health director is not available, call an inspector from the local office of the Health Department. Do not give any medication.

SANITATION

All Child Nutrition employees are responsible for carrying out good sanitation practices. Good sanitation means applying sanitary measures at every stage of the operation. (Purchasing, receiving, storing, preparing, serving, and holding food). The following should be observed: Operation and Equipment Sanitation: Routine check for damaged screens and doors since flies, roaches, rodents and flying insects contaminate food. Call the exterminator immediately when needed. Plants are not permitted in the food preparation area due to the possibility of the development of micro-organisms that could be transmitted to food. Refrain from use of steel wool pads, use nylon fiber pads to clean kitchen equipment. The equipment should be rinsed thoroughly and sanitized before using. Sanitizing Process: All kitchenware and food-contact surfaces used in the preparation, service, or storage of potentially hazardous food must be sanitized prior to use and following any interruption of operations during which contamination of the food-contact surfaces is likely to have occurred (such as overnight). Where equipment and utensils are used for the preparation of potentially hazardous food on continual or production line basis, the food-contact surfaces of such equipment and utensils must be cleaned and sanitized at intervals throughout the day. Prior to washing, all equipment and utensils must be scraped and, when necessary, soaked to remove large food particles and soil. All tableware must be sanitized after each use. A spoon or other utensil, one used for testing food, is not to be reused until it has been cleaned and sanitized.

18

Sanitizing Procedures for All Pots and Pans

In a 3 compartment sink add SFSPacs as per instructions on each pack:

1st Sink - Pot & Pan Detergent No. SFS14 & SFS15

2nd Sink - Plain water for rinsing

3rd Sink - Sanitizer No. SFS16, SFS17 & SFS18

Work Station Sanitation Equipment too large to be treated by methods described above may be sanitized by following the instructions on SFSPacs All Purpose Cleaner No. SFS5 & SFS10 and Sanitizer No. SFS16, SFS17 & SFS18.

Cleaned spoons, knives and forks must be picked up and touched only by their handles. Utensils must be air-dried before being stored or be stored in a self-draining position on suitably located hooks or racks constructed of corrosion-resistant material. Whenever practical, stored containers and utensils should be covered or inverted. Single-service articles must be stored off the floor in closed cartons or containers which protect them from contamination. Such articles must be handled and dispensed in such a manner as to prevent contamination of surfaces which may come into contact with food or with mouth of the user. Single-service items, such as plastic silverware, must be used only once.

19

Food Sanitation – Storage and Receiving

To avoid spoilage, keep cooler (refrigerator) temperature 41 F or lower.

Freezer temperature should be at 0F or below. Do not store meat, fish or poultry in a ice cream cabinet as the cabinet may not maintain

0 F level. Prepare and serve on the same day all items containing mayonnaise and/or eggs, such as chicken salad or potato salad. These are potentially hazardous foods. Do not accept meats that have appearance of “freeze-thaw-refreeze” upon delivery. Keep flour, beans and cereal in dry storage. When food molds, destroy the entire product as mold may diffuse in a product. Destroy any product that shows evidence of contamination from rodents or insects. Store food only in approved plastic containers that have smooth interiors. Cover with pan lids food that is refrigerated prior to serving. Report any “questionable food” to the Office of Child Nutrition before serving and request help in determining if it is safe to serve the food. Do not line drawer with paper or foil. Immediately notify the Office of Child Nutrition of all rusty, dented or bulged cans. Do not use food if the can has any dents, rust spots or bulges. Check products when received for visual defects, such as discoloration or damaged wrap on container. Report problems immediately.

Store ice cream at temperature 0F to 10F above zero. Cover all food stored in the refrigerator or freezer. Items in their original wrap do not need to be covered. Store eggs in refrigerator, off the floor, and ensure air circulation around the crates.

All stock must be dated (month/day/year) when placed in storage to ensure rotation of items, FIFO – First in-First out. Once an item has been opened the contents should be refrigerated. This includes peanut butter, mayonnaise, and jellies. Label and store disinfectants or pesticides and all cleaning supplies in a separate storage area away from all food products. Store all food items in freezers, refrigerators, and storerooms off the floor.

20

Food Sanitation/Safety Preparation After handling protein foods such as eggs, poultry, beef, fish and cold cuts, wash hands, wash and sanitize utensils, equipment and work surfaces. Wash fresh vegetables and fruits before beginning food preparation. Do not use MSG (monosodium glutamate) in food preparation. Since poultry is a potentially hazardous food which is highly perishable and capable of supporting rapid and progressive growth of infectious micro-organisms, follow these strict procedures when handling all poultry products to avoid contamination: Carefully check in all poultry products to ensure acceptable products. Promptly store in freezer if delivered product is in frozen state. Defrost under refrigeration (leave wrapped). Allow two to three days to defrost depending on type and size of poultry. Wash and clean in cold running water when preparing to cook. Never bone poultry prior to cooking. Do not stuff poultry with dressing.

In cooking poultry be sure internal temperature reaches 165 F. Cool cooked poultry stock rapidly in small batches in the chill blaster,DO NOT LET COOL AT ROOM TEMPERATURE. Do not allow employees with colds, sore throats, cuts or broken cuticles to work with poultry. After handling poultry, clean and sanitize all sinks, table surfaces, cutting boards, utensils, and hands before going to another job. Take slicer apart and use proper santizer SFSPac solution to sterilize. To serve poultry safely:

Keep meats refrigerated until time to heat. Avoid room temperature. Do not cook too far ahead of serving time. Turkey roll should be used within 48 hours after removing from freezer. After cooking poultry store in refrigerator no more than two days or freeze if more than two days.

Keep poultry cold (41 F or colder) until it is placed in oven or steamer to be heated. Thaw in refrigerator.

Heat poultry to 165 F. or hotter in the oven or steamer in 2 ½” deep covered serving pans.

21

FOOD SANITATION – SERVICE Wash cutting boards per Sanitizing Procedures for All Pots and Pans on page 16.

Maintain cold food on a serving line at 41 F or below; hot food at 135 F or above. Use plastic gloves or utensils for serving food. The hand must never touch any food being served on the plate for the customer. Destroy all single service plastic products after use: plastic flatware, styro-foam plates, styro-foam cups, plastic bags, etc. Provide sugar only in closed dispensers or in individual packets.

Portion salad dressings individually or serve containers which are kept at 41 F or below.

TRAINING IN SANITATION To achieve and maintain high sanitary standards requires training of all employees. Training programs should be conducted frequently with refresher courses to create an awareness on the part of the employees of the health aspects of their job, the importance of serving safe food and the dangers involved. All employees should be aware of the fundamental sanitary practices considered acceptable by the local health authorities. New employees should be given an understanding of sanitation concepts as part of their orientation. High sanitation standards should be expected in child nutrition services and enforced through on-the-job supervision. The child nutrition manager and the majority of the employees shall be certified in the Serve Safe Sanitation Training Course. The child nutrition manager and all cafeteria employees shall be trained in HACCP regulations and complete all procedures required by the state department.

IMPORTANT TEMPERATURES

Equipment must maintain the following temperatures:

Freezer 0 F or below

Refrigerator 32 F - 41 F

Milk Cooler 32 F - 41 F

Holding Temperature

Hot Food 135 F and above

Cold Food 41 F and below

22

Safe Storage of Food Products The length of time food may be kept satisfactorily depends on the quality of the product when stored, how well it is stored, and the temperature of the storage area. The Child Nutrition Department should be consulted in regard to any food that may be questionable before beginning food production or service. If refrigeration breaks down over weekends or at other times and food starts to thaw, contact the Child Nutrition Office before destroying food.

Washing Tables – Dining Area The Child Nutrition Staff is responsible for washing table tops and seats in the dining room twice daily by following the instructions on SFSPacs All Purpose Cleaner No. SFS5 & SFS10, Germicidal Detergent No. SFS20N, and Sanitizer No. SFS16, SFS17 & SFS18. To ensure that the tables and chairs will be clean when students enter the dining room, each cafeteria manager will assign an allotted time for performing this duty. It is the responsibility of all customers, students and school staff, to return all trays, utensils and trash to the trash return area.

Sanitation Inspections and Reports Periodically a representative from the Sanitation Division of the Health Services Department visits the Child Nutrition Department and evaluates the facilities. The Health Permit and Health Inspection Reports must be posted in the serving line area. The manager should review the sanitation’s findings. A copy of the report is sent to the Office of Child Nutrition by the manager.

Schedule of Equipment Cleaning Cleaning of equipment should be assigned on the work schedule and completed on a daily, or weekly, or monthly basis or as needed. The same procedures used at home are usually not adequate since equipment should be sanitized. The following schedule should be used when cleaning equipment.

23

CLEANING SCHEDULE

Cleaning job to be done Person Responsible 1. Clean all equipment daily. ______________ 2. Clean steam table. ______________ 3. Clean tops of stoves, ovens, and any spills. ______________ 4. Clean and sanitize milk box. ______________ 5. Straighten and wipe out refrigerator. ______________ 6. Sweep and straighten storerooms. ______________ 7. Wash garbage cans. ______________ 8. Clean restrooms. ______________ 9. Clean and sanitize dining tables. ______________ 10. Mop kitchen, dining areas and entrance. ______________ 11. Clean and sanitize food equipment carts. ______________ Weekly Cleaning 1. Remove everything from refrigerators, wash with All Purpose Cleaner and straighten. _______________ 2. Clean storeroom before deliveries. _______________ 3. Clean drawers and cabinets-top & inside. _______________ 4. Wipe down vent hood. _______________ 5. Clean fans in dish room, kitchen and dining areas. _______________

24

PEST CONTROL

Rats, mice, flies, roaches and other unwanted pests may sometimes be found in the cafeteria. However, when they are present all the time, it is a sign of poor sanitation standards. These insects and rodents can spread disease organisms and filth. Bi-monthly visits by an exterminator can help control pests in the cafeteria, but good housekeeping practices, as described below, are the basic means of controlling pests. Control of roaches, insects and mites: Inspect food supplies before storing or using them. Keep stocks of food as fresh as possible. Rotate stock – use older food first. Store foods in containers with tight-fitting lids. Store foods in dry place. Do not store food or containers directly on floor. Remove and destroy infested food. Clean up all spillage immediately. Clean shelves before adding new stock. Do not use shelf paper. Clean empty bins and containers before refilling. All windows should be screened. All doors should be self-closing and open outward. Keep all foods covered. Place all garbage promptly in nonabsorbent, easily washed garbage cans with tight fitting lids. Clean up any spillage of garbage immediately. Have garbage and other wastes removed daily. Wash and air garbage cans daily. Use liners in containers. Control of rats and mice: Clean up all piles of rubbish, boxes, rags, etc. Block all possible rodent entrances into the building. Seal all openings around pipes. Prevent access to food. Protect food supplies in safe storage areas. Do a thorough cleanup job at the end of each day. Keep garbage in tightly sealed containers. Monitor scheduled pest control company visits.

25

Food Safety Icons

Hot Holding Temperature Refrigeration/ DO NOT WORK IF ILL Danger Zone Cold Holding

Cooling Cross Handwashing No Bare Hand Contamination Contact

Wash, Rinse, Potentially Cooking And Sanitize Hazardous Food

26

2019 July Manager 2 21 Days August Manager 22 20 Days September

Su Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa

1 2 3

5 6 1 2 3 1

3 4 5 6 7

7 8 9 10 11 12 13 4 5 6

8 9 10 8 9 10 11 12 13 14

14 15 16 17 18 19 20 11 12 13 14 15 16 17 15 16 17 18 19 20 21

21 22 23 24 25 26 27 18 19 20 21 22 23 24 22 23 24 25 26 27 28

28 29 30 31 25 26 27 28 29 30 31 29 30

21 Days October Manager 22 16 Days November 15 Days December Su Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa

1 2 3 4 5 1 2 1 2 3 4 5 6 7

6 7 8 9 10

12 3 4 5 6 7 8 9 8 9 10 11 12 13 14

13

15

17 18 19 10 11 12 13 14 15 16 15 16 17 18 19 20 21

20 21 22 23 24 25 26 17 18 19 20 21 22 23 22 23 24

26 27 28

27 28 29 30 31 24 25 26 27

29 30 29 30 31

2020 18 Days January Manager 19 122 19 Days February 17 Days March

Su Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa

2 3 4 1 1 2 3 4 5 6 7

5 6 7

9 10 11 2 3 4 5 6 7 8 8 9 10 11 12 13 14

12 13 14 15 16 17 18 9 10 11 12 13 14 15 15

21

19

21 22 23 24 25 16

20

18 19 20 21 22 22 23 24 25 26 27 28

26 27 28 29 30 31 23 24 25 26 27 28 29 29 30 31

21 Days April 16 Days May Manager 17 June Su Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa

1 2 3 4 1 2

5 6 7 8 9

11 3 4 5 6 7 8 9

13 14 15 16 17 18 10 11 12 13

15 16

19 20 21 22 23 24 25 17 18 19 20 21 22 23

26 27 28 29 30 24 26 27 28 Manager Training 30

MANAGERS, ONLY EMPLOYEES WORK HOLIDAY

EARLY RELEASE DAY

MANAGERS = 190 DAYS School Days = 180 Manager work days = 5 Staff development/clean up = 4 Tentative Manager Training = 1 EMPLOYEES = 184 DAYS School Days = 180 Staff development/clean up = 4

NOTE: Staff development

training is mandatory for all

Child Nutrition Employees.

(FULL & PART TIME)

Employee pay based on annual

days worked per school year.

27

Managers Back July 30

Employees Back August 1 (off 5th)

First Day of School August 7

Labor Day Holiday September 2

Cook-out PPS, PES, PUE Oct. 11

Fall Break October 14-15

Manager Work Day October 15

Students / Emp. Return October 16

National S.L. Week October 14-18

Boss’s Day October 16

Thanksgiving Break November 25-29

Christmas Break December 23 - January 6*

*Manager Work Day January 6

Employee Work Day January 7

Students Return January 8

MLK Holiday January 20

Presidents’ Day February 17

National S.B. Week March 2-6

Spring Break March 16-20

Good Friday April 10

Last Day May 22, 2018

Manager Training Tentative

28

Confidentiality Information which is private should be treated as secret. School business should not be discussed away from the office or school with unauthorized personnel. Practicing confidentiality of student information should be done and is required by law. A violation of student, parent, and employee confidentiality can result in a lawsuit against school employees and the school district. Confidential student matters should not be discussed with school co-workers during breaks or meals or when away from school. Conduct should be dignified, and courteous at all times with due regard to the confidential nature of student information, the dissemination of that information in conformity with state and federal law, and likewise protect school proprietary information. School employees are required to report to the principal or counselor any vital information told in confidence by a student if the information involves potential harm to the student or others. Grades or test results shall not be left in a location where unauthorized personnel may review the material. The responsibility of keeping student information confidential is continuous and must be practiced daily. All employees serve as representatives of the Petal School District.

Network Security and Acceptable Use Policy

I have read and understand and agree to the Network Security and Acceptable Use Policy information about appropriate use and of the computer network at Petal School District and I understand that this form will be kept on file at the school. I will utilize District technology resources as outlined in the information. I also understand that my picture, name, writings, drawings, other works, etc. may occasionally be published on the Internet and be accessible on a World Wide Web server per the discretion of the Petal School District. Further, I understand that this document is a legal and binding document.

Mission Statement and Core Beliefs

Mission Statement – The mission of the Petal School District is to empower all students with the attitudes, knowledge, and life-long learning skills essential to thrive as responsible citizens in an ever-changing global society. Core Beliefs:

A person’s potential to learn is limitless.

All people have intrinsic worth.

Strength comes from engaging the full diversity of the community.

Teamwork is essential to the continuous success of an organization.

Family is the most important influence in the development of the individual.

People can direct their own future.

People are influenced more by what others do than by what they say. I HAVE READ, UNDERSTAND, AND WILL COMPLY WITH THE CONFIDENTIALITY POLICY OF THE PETAL SCHOOL DISTRICT. I HAVE READ, UNDERSTAND AND AGREE TO THE NETWORK SECURITY AND ACCEPTABLE USE POLICY. AS AN EMPLOYEE OF THE PETAL SCHOOL DISTRICT, I SUPPORT THE SCHOOL DISTRICT’S MISSION AND CORE BELIEFS.

EMPLOYEE SIGNATURE: _______________________________________ DATE:_______________________________

NON-CERTIFIED EMPLOYEES ONLY I have read and understand the procedures found in the Petal School District Employee Handbook (online), the Employee Handbook for my school/department (if applicable) and the student handbook (if applicable) for 2012-2013. I understand I am responsible for following all policies and procedures contained in these documents. I understand non-certified employees are to work 40 hours weekly or as otherwise set forth by their supervisor at hiring. Any hours worked over the allotted hours weekly must be approved beforehand by the supervisor. I acknowledge the specified hours weekly permitted for me as a non-certified employee and that any time over must be approved beforehand. EMPLOYEE SIGNATURE: _____________________________________ DATE: _______________________________

29

NOTES

30

No-Fault Attendance Policy POLICY STATEMENT Every employee of Petal School’s Child Nutrition Department is expected to report for work on a regular basis, at the times established as the work day. To eliminate fault as a basis for determining whether an absence or tardiness is excused or unexcused, this No-Fault System is established. Disciplinary action may be required and will be based on frequency of occurrences in accordance with the following: Guidelines:

1. Absenteeism is defined as being absent from work on any scheduled workday, even though the employee has notified the manager. Each period of absence will be recorded as the percentage of your personal work day missed (i.e. a 6 hour employee missing 3 hours would be recorded as .50 day missed). Employees reporting eight (8) minutes after the scheduled starting time will be considered as late and recorded as fifteen (15) minutes missed. Employees who leave eight (8) minutes before the end of the shift will be recorded as fifteen (15) minutes missed.

2. Absence due to bereavement leave, military duty, jury duty, and work-related injuries, will

not be recorded as an absence for purposes of disciplinary action.

3. Absence records will be maintained for the entire school year. All absence records and warning notices which are one year old or older shall not be considered for purposes of disciplinary action under this policy.

4. Corrective discipline will be administered according to the following:

• Three absences within a school year: Verbal warning. • Five absences within a school year: Written warning. • Seven absences within a school year: Second Written warning. • Fourteen absences within a school year: Discharge.