food services presentation

FOOD SERVICES DEPT.

To offer healthy and nutritious meals to ensure that all

students reach their highest learning potential

FOOD SERVICES STAFF

ELEMENTARY KITCHEN STAFF

SMART GOAL #1 EMPLOYEE HANDBOOK

SMART GOAL #2 JOB DESCRIPTIONS FOR STAFF

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

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 )

NEW EQUIPMENT

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

NEW REGULATIONS

NEW REGULATIONS

Address high school cafeteria spacing issues Evaluations for cafeteria staff

Studying cost ef ficiencies within the Food Services

Department

LONG TERM GOALS

QUESTIONS