Quality school breakfast and lunch programs are available and
accessible to all students. Short and long range goals identify the
priorities of the Food and Nutrition Program.
Policies and procedures for program operations are consistent with
state and federal regulations and local needs.
Human Resources
Department procedures ensure the recruiting and hiring of
qualified personnel. Staff is assigned according to operational needs.
Training programs are consistent with the goals of the department and
the needs of personnel. Internal communications among the Food and Nutrition staff
are open and ongoing. The
District’s formal performance evaluation system is used.
Food and Nutrition personnel are active members of professional
associations.
Financial Management
A budget independent from the District budget is based upon
departmental goals, revenue, and expenditure projections, using current
participation trends. Financial
control includes ongoing review of financial and management indicators.
Nutrition Standards
Menus are planned to meet the National School Lunch Program
requirements, which have been updated to meet the recommendations of the
Dietary Guidelines for Americans and the Food Guide Pyramid.
Multiple choices and variety are key considerations in menu planning.
Student preferences are also considered.
Standardized recipes that have been analyzed for nutrient content are
followed. Serving sizes are
adjusted to meet the nutritional needs of students according to age and
grade.
Food Preparation and Service
Food production is evaluated for quality and efficiency, and
improvement measures are constantly implemented to enhance customer service.
Food delivery systems are designed to optimize nutritional quality
and acceptability of food. Service
strategies are implemented to minimize the time students wait to be served.
Student preference and diversity are considered when planning menus.
A la Carte foods balance the Food Guide Pyramid and student
preferences. Food and Nutrition
personnel have a genuine concern for the interest and well being of
students.
Sanitation, Safety, Orderly, and Attractive
Environment
A H.A.C.C.P. (Hazard Analysis Critical Control Point) Program
ensures that food safety and environmental health regulations are followed.
Procedures are established to ensure a safe, orderly, and attractive
working environment. A
coordinated system for repairing equipment and facility improvement is
integrated into the school program.
Purchasing Practices
Purchasing practices include written specifications that
reflect quality, environmental impact, customer acceptance, and cost.
Procurement decisions are based on an objective evaluation of
quality, service, price, and need.
Marketing
A marketing plan is developed and updated regularly.
Supervisors develop marketing strategies to overcome barriers to
participation in Food and Nutrition programs.
All marketing strategies are evaluated based on fiscal data and
perceptions of our customers.
Communication
Monthly
communication to students and families via printed menus is sent to homes.
Ongoing communication to students and families via PUSD Food and
Nutrition website. Internal
communications among the Food and Nutrition staff are open and ongoing via
email, monthly meetings, memorandums, and other forms of correspondence.
WE WILL ACHIEVE EXCELLENCE IN ALL WE DO |
