EE Food Service Management EE
A school lunch program and supplemental milk program shall be made available to all full time students enrolled and in regular attendance in the school district.
A school breakfast program shall be made available to all students enrolled at a school which meets the criteria established in the Revised School Code (Public Act 291 of 1995), which amended Act 451 of the Public Acts of 1976, for a state-mandated breakfast program.
The board shall participate in the surplus foods program operated under the U.S. Department of Agriculture. The superintendent shall determine the extent of participation based upon need and economic feasibility.
A system of accounts shall be designed and be operative which sets forth separately all revenues and disbursements of the food service operation as required by law and for management information purposes.
It should be the financial objective of the food service program to maintain fiscal operations on a break-even basis. Breakfast and lunch fees shall be set by the board to cover actual costs of providing meals, milk, and accessories, less the amount of food and financial assistance received from federal, state and other sources. (See JS-R)
Food sales to students during meal times shall be limited to those items offered through the food service department. All vended, contracted and purchased food and/or drink items shall be coordinated/controlled by the food service department.
All individuals and groups shall make proper arrangements through the food service department prior to the use of kitchen facilities and equipment. Appropriate fees will be charged for the use of facilities and equipment and required supervision. (See KG-R.)
The superintendent shall provide avenues for parent and pupil participation in the
planning and evaluating of school breakfasts, lunches and other foods.