food services presentation
TRANSCRIPT
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FOOD SERVICES DEPT.
To offer healthy and nutritious meals to ensure that all
students reach their highest learning potential
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FOOD SERVICES STAFF
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ELEMENTARY KITCHEN STAFF
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SMART GOAL #1 EMPLOYEE HANDBOOK
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SMART GOAL #2 JOB DESCRIPTIONS FOR STAFF
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Oversee the district-wide food service program Comply with district, state and federal requirements Plan all menus according to regulation requirements Staff training Process all household eligibil ity applications Submit all monthly claims for reimbursement Medicaid Pilot Project Peoria County Cooperative Purchasing Program Order and process all USDA Commodity foods Order for 8 schools Invoices Daily Deposits Hiring Staff Provide Leadership Customer Service
DISTRICT FOOD SERVICES DIRECTOR
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Average Number of lunches in a day - 2100 daily Lunches per year – 316,031 Students favorite lunch – Pizza, Chicken Tenders and Breakfast Number of employees – 44
District Lunch Participation
Total Free Lunches- 32,283 Total Reduced Lunches- 9,582 Total Paid Lunches- 274,166 Total Single Entrees- 89,130 DHS/Salad Bar, Hot Bar- 15,130lbs.
FOOD SERVICES DATA ( 2 0 1 1 - 2 0 1 2 )
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NEW EQUIPMENT
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Increase consumption of f rui ts and vegetables whi le sett ing age appropr iate
calor ie ranges
No more than 10% of calor ies can come from Saturated Fat
El iminate a l l t rans- fat
Str ict ca lor ie l imits
Gradual ly reduce sodium levels in school meals
Must of fer larger serv ings of vegetables and frui ts wi th every school lunch and a l l ch i ldren must take at least one serv ing
Schools must of fer wide var iety of vegetables, weekly serv ings of dark green, red/orange vegetables and legumes
Milk must be fat - f ree or 1% white
NEW REGULATIONS
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NEW REGULATIONS
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NEW REGULATIONS
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Address high school cafeteria spacing issues Evaluations for cafeteria staff
Studying cost ef ficiencies within the Food Services
Department
LONG TERM GOALS
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QUESTIONS