Food Service Program. The Board, the Superintendent, and/or their designees shall not require, request, nor allow a teacher to collect monies or sell student meal tickets in relation to the Food Service Program.
Food Service Program. XxXxxx Central Schools will provide daily meals, breakfast and lunch, to any student wanting to participate in the food service program. Meals will be sold on the first of each month, on a monthly basis. Meal money can be brought to the office or dropped in the DDN lunch money box. If a student is in attendance he/she is expected to eat lunch. See “Student Meal Policy” on page 36. Every effort should be made to cooperate with the workers in the lunchroom. Students are asked to hold the noise to a minimum and to refrain from shoving or pushing while standing in line. Every student will follow the Offer vs Serve guidelines stating that all students MUST have 3 of the 5 food components (Meat/meat alternate, Grains, Fruits, Vegetables, Milk) on their plates. One of the 3 MUST BE a minimum of ½ cup fruit or vegetable or a combination of fruits and vegetables. Each student shall make sure that his/her plate is stacked in an orderly fashion when done eating. PLEASE read the STUDENT MEAL POLICY in the POLICY section of this Handbook. FUND RAISING At various times classes, clubs and organizations sponsor fund raising projects. Advisors must submit a fund raising form to the superintendent prior to the event. HAT GUIDELINES
Food Service Program. The preparation, service and sale of food, beverages, goods, merchandise and other items at the SFA Food Service Facilities, which includes, cafeteria service, breakfast program, milk program, snack program, vended meals, vending, summer program. Food Service Program Deficit. The sum of Deficit plus Program Expenses.
Food Service Program. (a) Senior Cooks - Eight (8) hours excluding a thirty (30) minute uninterrupted lunch period. All Senior Cooks must possess a Serve Safe Certification. (Also, note that applicable Wage Guide shall be adjusted to reflect eight (8) hour work day.)
Food Service Program. (a) Senior Cooks - seven (7) hours excluding a thirty (30) minute uninterrupted lunch period.
Food Service Program. The preparation, service and sale of food, beverages, goods, merchandise and other items at the Premises. The Food Service may include the NSLP, SBP, ASSP, SMP, SFSP, FFVP, CACFP, a la carte food service and other sales.
Food Service Program
