Policies

GUIDELINES FOR PREPARATION, HANDLING, AND DISPENSING FOOD This bulletin will serve to clarify some common questions pertaining to the preparation, handling, and dispensing of food in Denver Public Schools.  The following guidelines have been approved by Risk Management and the Denver Department of Public Health and Environment.  In addition, some of the guidelines are also published in the Community Use of School Facilities Policy Manual. Food Prepared at School By the Department of Food and Nutrition Services  -  Only food prepared or obtained through the Department of  Food and Nutrition Services should be served.  In schools with kitchens and lunchrooms, regular food service personnel must be used to prepare and serve food.  Food should always be served in the lunchroom unless an exception is made by the principal.  The procedure for after-school use of kitchens and lunchrooms is covered in the Community Use of School Facilities Policy Manual. In Home Economics Classes  -  Food prepared in Home Economics classes may be served to students of that class. In Other Classes  -  Food prepared as part of an educational unit may be eaten in the class upon approval of the principal. Food Prepared in Private Homes Such food is not approved to be served at school to students because knowledge of ingredients, sanitation, preparation, and temperature of food in storage or transit is not available.  In addition, quality and sanitation standards cannot be controlled. For Food Sales  -  If items are to be sold for a bake sale, for example, they should be wrapped in plastic film and labeled as to donor and ingredients.  Cookies, cakes, breads, and other baked goods are acceptable.  Positively no home canned foods or foods that contain cream fillings, custards, or whipped cream may be used in the above products.  Sandwiches, meats, casseroles or any other cooked entrées are not recommended for sale. For Field Days  -  Home-packed lunches are permissible and should be eaten by the person bringing the food.  Sack lunches prepared by lunchroom staff are available and parents are encouraged to use this service. For Student Lunches  -  Home-packed lunches are permissible and should be eaten by the person bringing the food. Potluck Meals  -  This should never be permitted for students.  For adults, follow "Special Warning" listed in Section V of this memo. Food Sales to Students All schools participating in the Federal School Meals Programs must adhere to the Colorado and federal rules governing competitive food sales.  A copy is attached for your reference. Food Commercially Prepared and Bought from a Licensed Vendor or Caterer This is permitted for purchase or donation, providing the vendor supplies a copy of their current license to operate.  It is suggested that you request a copy of their most recent Health Inspection report. Caterers with commercial licenses may prepare and serve meals or refreshments.  See "Community Use of School Facilities Policy Manual" for guidance as to rental of kitchens and required staff. Special Warning Extreme care for general cleanliness, proper food handling, and hand washing is essential at all times, as many diseases may be transmitted by foods. All perishable foods need careful temperature controls – either greater than 140° F. or less than 40° F.  Temperatures of food should be taken.  Food must be kept either hot or cold at all times.  Serving perishables at room temperature is strictly forbidden. If you suspect a foodborne illness outbreak from ANY source, notify the Department of Food and Nutrition Services immediately. COMPETITIVE FOOD RULE: Colorado Department of Education Colorado State Board of Education Food and Nutrition Services THE CODE OF COLORADO REGULATIONS  1CCR 301-3  2202-R-200.00 Basis and Purpose 200.01 The purpose of these rules relating to Food and Nutrition Services are: To preserve and promote the nutritional integrity of Food and Nutrition Services operations in school districts, recognizing the proven link between nutrition and a child’s ability to learn, as well as to foster the Development of Policy and Purposes set forth in the National School Lunch Act (42 U. S. C., 1751 Et. Seq.) and the Child Nutrition Act (42 U.S. C., 1771 Et. Seq), as amended. To preserve and protect the fiscal integrity of Food and Nutrition Services operations in school districts, recognizing the unique nature of an enterprise operating in a non profit environment, and; To recognize the authority under which such programs operate, specifically: 22-2-107(1)(C), C.R.S. State Board – Powers 22-2-108, C.R.S. Federal Financial Assistance 22-32-120, C.R.S. Food Services – Facilities 42 U.S.C., 1751 ET. SEQ. National School Lunch Act (PL 79-396), as amended 42 U.S.C., 1771 ET. SEQ. Child Nutrition Act (PL 89-642), as amended 42 U.S.C., 1751 ET. SEQ. Child Nutrition and WIC Reauthorization Act of 2004  (PL 108-265).2202-R-203.00 Competitive Food Service 203.01  In those schools participating in the School Breakfast and/or National School Lunch program(s), competitive food service is any food or beverage service available to students that is separate and apart from the district’s nonprofit federally reimbursed food service program, and is operated by school-approved organizations or by school-approved outside vendors.    203.02 Such competitive food service shall not operate in competition with the district’s food service program, and shall be closed for a period beginning ½ hour prior to and remain closed until ½ hour after the last regular scheduled school lunch and/or school breakfast period on the campus where the school lunch and/or school breakfast is served.      203.03 In cooperation with, and upon the approval of, the district official responsible for the operation of the district’s food service program participating in the School Breakfast and/or National School Lunch program(s), the restriction in Section 203.02 may be waived for the service of competitive, mechanically-vended beverages offered to students at the senior high level.  Provided, however, that no Federal rules or regulations relating to competitive food service or Foods of Minimal Nutritional Value may be waived for any grade level. To promote the nutrition objectives of the School Breakfast and National School Lunch programs, and to preserve the fiscal integrity of the district’s food service program, districts are encouraged to apply the restriction of Section 203.02 to all grade levels at all schools. 203.04 All schools participating in the School Breakfast and/or National School Lunch program(s) must also comply with any federal rules or regulations regarding competitive food service or the service of Foods of Minimal Nutritional Value, as defined by USDA. COMMUNITY USE OF FACILITIES: AFTER HOURS USE OF KITCHENS: The District's 'Community Use of Facilities Policy' addresses the after-hours use of school kitchens.  The policy states that: (1) Food and Nutrition Services employees must be present whenever the kitchen is (in need of being) opened for after-hours use.  (2) All persons working in the kitchen preparing food and/or using equipment, must meet state and county requirements for handling food.  (3) The user will pay the District in accordance with the fee schedule for all kitchen personnel.  Labor at the rate of $18.55 per hour will be charged to whoever uses the kitchen facility.  The user will be given and must abide by a set of guidelines for kitchen use.  Rental or use of any school kitchen after hours must be coordinated with the Community Use of Facilities Department contact: Kim Sanderson, Specialist Community Use of Facilities Denver Public Schools 900 Grant Street, Room 105b Denver, CO 80203 Tel: (720) 423-3352 Fax: (720) 423-3611 There are several reasons for this policy.  The Food and Nutrition Services Department is required to comply with all local Health Department sanitation standards to ensure the prevention of food-borne illness.  Also new this year from the Child Nutrition and WIC Reauthorization act of 2004, we are required to implement a HAACP (Hazard Analysis of Critical Control Points), program in all school kitchens.  This is designed to ensure that food safety and bio-security is strictly adhered to.  We must ensure that all those using the kitchen do nothing to contaminate food items or preparation surfaces.  We cannot compromise our food safety and sanitation procedures and have the student suffer the consequences of a food-borne illness outbreak at your school. Another reason is to ensure that there is no use of government commodities and or supplies.  Our department’s annual agreement with the Colorado Department of Education stipulates that we will ensure strict compliance with rules governing federal inventories. In addition, there are safety issues we must comply with.  All of our equipment is institutional and most people are unfamiliar with how the equipment operates, the proper cleaning or the dangers associated with improper use.  Liability issues require one of our staff to be present to supervise the operation of all equipment. Please refer to policy KF-R at http://www.dpsk12.org/pdf/policy_KFR.pdf.  CONCESSION STANDS: Food and Nutrition Services Department has full use of concession stands.  If you want a concession stand open for an event, we will not charge for opening the concession stands, or charge for labor, but we reserve the right to determine when to open the concession stands based on the nature of the event and the number of people expected to be at the event. FOOD ALLERGIES: Generally, children with food allergies or intolerances do not have a disability as defined under 7 CFR 15b.2 of USDA's nondiscrimination regulations, and school food authorities may, but are not required to, make substitutions for them.  If a student is lactose intolerant or has a sensitivity to dairy products fruit juice will be available as a substitute provided parents/guardians have submitted a “statement from a qualified medical authority.”  The medical authority may be a doctor, a nurse, or a physician’s assistant. A substitution will be made on a on a case-by-case basis. In most cases, food allergies can be managed within the normal meal service, as we have a well planned variety of nutritious food choices and Offer Versus Serve is available.  Students do not have to take the milk.