Policy 3542

Business/Non-Instructional Operations

Food Service

School Lunch Service

The Board of Education (Board) recognizes that students require adequate, nourishing food and beverages in order to grow, learn and maintain good health. It is the intent of the Board that District schools take a proactive effort to encourage students to make nutritious food choices.  The Board directs that students shall be provided with adequate space and time to eat meals during the school day.

The District shall offer meals to all students without regard to race, color, age, creed, religion, gender, sexual orientation, gender identity or expression ancestry, national origin, marital status, pregnancy or disability.

The Board shall provide food service for school breakfasts; for school lunches that meets the nutritional standards required by state and federal school breakfast and lunch programs. The District shall participate in the School Breakfast Program (SBP), National School Lunch Program (NSLP), and Special Milk Program (SMP). The District’s NSLP, SBP and SMP will operate to meet dietary specifications in accordance with the Healthy Hunger-Free Kids Act of 2010 and applicable state laws and regulations.

This service shall be under the supervision of the Food Service Director who shall be responsible to the Director of Business.

Aims

Policies governing the operation of the school lunch program shall be:

1. To provide cafeteria facilities in all schools.
2. To provide wherever cafeteria facilities exist nutritionally balanced and attractive lunches available to all students with sufficient time allowed for eating. Varied and nutritious food choices shall be sold or served consistent with applicable federal government Dietary Guidelines for Americans.
3. To provide lunches free or at reduced rates to children whose economic or health needs require such action, with the approval of the Superintendent of Schools on recommendation of the Principal and school nurse.

Facilities

Cafeteria facilities, wherever possible, shall include the following:

1. Attractive, well-ventilated dining rooms.
2. A carefully planned, well-equipped kitchen adjacent to each dining area.
3. Adequate storage space so that food and supplies may be purchased in sufficient quantity to take advantage of favorable market conditions.
4. Maintenance, inspection and repair of equipment so that maximum use is obtained and danger of accidents to personnel is minimized.

Maintenance of Sanitary Conditions

Sanitary conditions in all phases of the preparation and serving of food shall be rigidly maintained at all times.  The District shall maintain proper sanitation and health standards in food storage, preparation and service, in accordance with all applicable state and federal laws, regulations and requirements.

The Food Service Director shall be responsible for the education of all food handlers as to personal hygiene and techniques of sanitation.

All cafeteria workers shall be required to have a physical examination at the time of employment and periodically as requested by the School Medical Advisor.

Financing

The school lunch program shall be financed as follows:

1. Prices of school lunches shall be determined by the Superintendent in accordance with all prevailing costs of food, supplies, supervision costs, and wages of hourly workers.
2. Costs of food, supplies, salaries and wages of all employees, and other expenses directly incurred in the school lunch program shall be paid out of a separate fund, which shall be maintained under the control of the Director of Business or his/her designee and into which all receipts from sales and federal cash grants shall be paid.  This fund shall be subject to annual audit by the District auditor.  In compliance with federal law, the District’s NSLP (and SBP) shall be non-profit.
3. Office facilities, equipment, heat, light and power shall be paid out of funds appropriated by the Board of Education.
4. Although the Board believes that the District’s nutrition and food services operation should be financially self-supporting, it recognizes, however, that the nutrition program is an essential educational and support activity.  Therefore, budget neutrality or profit generation must not take precedence over the nutrition needs of its students.

School Food Safety Inspections/School Food Safety Program

The District shall comply with state and federal requirements for conducting cafeteria health and safety inspections and ensuring employee participation in appropriate inspection services and training programs.

The District shall obtain two (2) safety inspections per year in accordance with all local, state and federal laws and regulations.  The District shall post the most recent inspection report and release a copy of the report to members of the public upon request.

The District shall comply with federal regulations in developing a food safety program that enables District schools to take systematic action to prevent or minimize the risk of food borne illness among students.

Farm to School Program 

Any bid submitted by a service management company in response to a request for proposal (RFP) or bid solicitation by the Board that is posted to the State Portal and that relates to the Board’s school nutrition program shall include information detailing the consistency of such bid with the State’s Farm to School Program and the ways in which such bid facilitates the purchase of products from local farmers by the Board. All other factors being equal, the Board shall give preference to the RFP or bid that promotes the purchase of local farm products.

(cf. 3542.31 – Participation in the Nutritional School Lunch Program)
(cf. 3542.33 – Food Sales Other Than National School Lunch Program)
(cf. 3542.34 – Nutrition Program)
(cf. 3542.43 – Charging Policy)
(cf. 6142.101 – Student Nutrition and Physical Wellness, School Wellness)

Legal Reference:    Connecticut General Statutes
Policy adopted:    April 4, 2017    
NEWTOWN PUBLIC SCHOOLS, Newtown, Connecticut

Regulation 3542(a)
Business/Non-Instructional Operations

Food Service

Responsibilities and Duties

The lunch program shall be under the direction of the Food Services Director who will report to the Director of Business. The Food Services Director shall cooperate with building principals in matters essential to the proper functioning of the lunch program and the cafeterias.

Students

Students shall be permitted to bring their own lunches and to purchase beverages and incidental food items.

The responsibility for control of students using the cafeteria shall rest with the building Principal.
Nutrition Guidelines and Food Services Operation

In order to support the school’s nutrition and food services operation as an essential partner in the educational mission of the District and its role in the District’s comprehensive nutrition program, the principal is responsible for ensuring:

1.    The school encourages all students to participate in the school’s NSLP (and SBP) meal opportunities;
2.    The school notifies families of need-based programs for free or reduced-price meals and encourages eligible families to apply;
3.    The school’s NSLP, (and SBP) (Special Milk Program SMP) maintains the confidentiality of students and families applying for or receiving free or reduced-price meals (or free milk) in accordance with the National School Lunch Act;
4.    The school’s NSLP, (and SBP) (SMP) operates to meet dietary specifications in accordance with the Healthy Hunger-Free Kids Act of 2010 and applicable state laws and regulations;
5.    The school sells or serves varied and nutritious food choices consistent with the applicable federal government Dietary Guidelines for Americans. Schools contracting out the food service part of their NSLP and SBP shall form a nutrition advisory committee comprised of teachers, students and parents to assist in menu planning. A nutrition committee comprised of students, family members and school personnel will be encouraged to provide input in menu planning for districts operating their own food service component of the NSLP and SBP (i.e., food services purchasing, menu planning, food production and meal service.) Cultural norms and preferences will be considered;
6.    Food prices set by the District are communicated to students and parents. District pricing strategies will encourage students to purchase full meals and nutritious items;
7.    Procedures are in place for providing to families, on request, information about the ingredients and nutritional value of the foods served;
8.    Modified meals are prepared for students with special food needs: 9.    Food service equipment and facilities meet applicable local and state standards concerning health, safe food preparation, handling and storage, drinking water, sanitation and workplace safety;
10.    Students are provided adequate time and space to eat meals in a pleasant and safe environment. School dining areas will be reviewed to ensure: 11.    The guidelines for reimbursable school meals shall not be less restrictive than regulations and guidance issued by the Secretary of Agriculture pursuant to subsections (a) and (b) of section 10 of the Child Nutrition Act (42 U.S.C. 1779) and sections 9(f)(1) and 17(a) of the Richard B. Russell National School Lunch Act (42 U.S.C. 1758(f)(1), 1766(a)), as those regulations and guidance apply to schools.
12.    The Connecticut State Department of Education’s (CSDE) Meal Patterns Web Page shall be consulted regarding meal patters for the NSLP and SBP consistent with the nutrition standards to fulfill the requirements of the Healthy, Hunger-Free Act of 2010 (PL 111-296). Schools must fully implement the new meal patterns effective July 1, 2012.

Other Foods Offered or Sold

The District recognizes that federal government standards requiring schools to provide NSLP (and SBP) meals consistent with applicable Dietary Guidelines for Americans do not apply to competitive foods sold or served outside the food service areas as defined in this regulation.

Foods offered in classrooms or school-sponsored activities and food and beverages sold as part of approved school fund-raising events shall meet minimum state requirements unless otherwise exempt by state law.

(cf. 3542.31 – Participation in the Nutritional School Lunch Program)
(cf. 3542.33 – Food Sales Other Than National School Lunch Program)
(cf. 3542.43 – Charging Policy)
(cf. 6142.101 – Student Nutrition and Physical Wellness, School Wellness)

Legal Reference:    Connecticut General Statutes
Legal Reference:    Connecticut General Statutes (continued)
Regulation approved:    April 4, 2017  
NEWTOWN PUBLIC SCHOOLS, Newtown, Connecticut