Food Prep Storage Policy

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Title:            Food Storage and Preparation Guidelines - School-wide
Policy #:
Created by:       Daniel C. DeBruyn
Approved:         ESC/SSC August 2006                   BRD September 2006


       SCHOOLWIDE FOOD STORAGE AND PREPARATION GUIDELINES
In order to control food safety, insect infestation, building cleaning/maintenance, energy consumption and
fire safety, the following guidelines will apply:


1. Microwaves, hot plates, and refrigerators in classrooms constitute the means for food preparation,
   which is not allowed. All food preparation where students are involved is to be conducted in the
   school kitchen under the guidance of a Certified Food Manager.


2. Food used for class parties, etc. should be store bought and/or prepackaged (individually wrapped is
   preferred). Homemade items are discouraged. (See Wellness Policy for guidelines on sugar content.)


3. Classrooms are not designed with the electrical capacity to operate high draw appliances such as
   microwaves, hot plates, and refrigerators. In addition, given the long breaks (MEA, Thanksgiving,
   winter, spring and summer), concerns arise regarding power usage and rotting food. Therefore, these
   appliances should not be kept in classrooms.




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