Cleaning & Maintenance
Policy & Procedures
Who to Call for What
Inventory
Reimbursable Meal
100

Presence of Unsafe Substances

Contamination

100

Time employees can leave on Collaborative Planning Days

Normal work hours for employee

100

Summer Feeding Program

Kathy Moss

100

Inventory Completion Day

5th of Following Month

100

Fruit Serving for Lunch

K-8 1/2cup, 9-12 1cup

200

True/Fasle: Freezer Temp is slowly rising, place a BOSSDesk ticket to make Scott/Will aware, and they will come look at it quickly

FALSE! Rising Cooler/Freezer Temps should be considered emergent and reported to Scott/Will by PHONE CALL immediately

200

Where to locate correct mileage from school to school

District Mileage Chart

200

Point of Sale

Rita Squires

200

Amount of on-hand inventory at any given time

Two weeks

200

The requirements for a reimbursable lunch under Offer vs Serve

Students must take at least 3 of the 5 meal components and one selection must be at least half cup from either the fruit or vegetable component

300

Sanitizer Solution Bucket water is changed

When sani-strip tests outside the range of 400-200ppm. Under 200ppm, should be replaced immediately, or if solution is visibly soiled. Cannot be kept overnight

300

Invoices are due

Weekly

300

Grease Pick Ups

Kim Fogle

300

True/False: Your on-hand report should only match your inventory once a month

False

300

Name all food component groups for breakfast

Grain, Milk, Fruit

400

Non-emergent equipment repairs and maintenance requests

BOSSDesk Ticket

400

HACCP stands for....

Hazard Analysis Critical Control Points

400

Charge Policy

Deidre Yonce

400

Daily Usage matches 

Production

400

Name all food components of lunch

Meat/Meat Alternate, Grain, Vegetable, Fruit, Dairy (Milk)

500

Freezers/Coolers should be swept ____. Coolers should be mopped ____.

Daily. Weekly. 

500

Deposit Frequency

Daily

500

DHEC Inspections

Angie Furtick

500

True/False: When placing orders, it is ok to use what MealsPlus has in the system so that you know how much/what items to order.

False, you should always get up and physically verify what you have on-hand when ordering

500

True/False: Reimbursable meal example: The school offers Spaghetti, 1/2 corn, milk

False, no fruit offered

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