The District recognizes and supports the important role that good nutrition plays in each student's educational performance and in life-long health and wellness. The Student Nutrition Services Program shall be a vital part of the District's educational program by offering healthy meals that prepare all students for success in the classroom.
The Superintendent shall establish the necessary standard operating procedures to be used in each school's nutrition services program. The District shall participate in the National School Lunch Program (NSLP), the School Breakfast Program (SBP), the After School Snack Program, the Summer Feeding Program, the After School Nutrition Program (a subcomponent of the Child Care Food Program), and the United States Department of Agriculture (USDA) Commodity Distribution Program.
A. General Provisions
This program shall be operated as a service to students and schools and will:
- Meet the nutritional needs of a diverse student population, including special ethnic, cultural, and dietary needs.
- Serve all students in a courteous and respectful manner.
- Promote positive health and wellness messages during serving and dining.
- Operate as a cost effective, self-supporting business, accountable to Federal, State, and local regulations.
- Establish regular communication between the program staff, school administrators, parents, and students.
- The Superintendent shall develop procedures to ensure that students who have reached their charge limit for lunches shall not be denied a regular meal.
- Administrative Supervision
The Superintendent shall provide for adequate supervision and administration of the food service program in order to produce an efficient and effective nutritional operation.
- Principal Supervision
The principal shall have the following responsibilities:
a. Comply with Federal, State, and local laws, regulations, and the School Board's policies.
b. Ensure that student nutrition staff is following standard operating procedures and Federal, State, and local laws, regulations, and Board policies.
c. Promote the integration of nutrition activities in classroom instruction and other school-based learning experiences.
d. Schedule breakfast and lunch meals times for students that will result in the greatest participation at meals, that allow for adequate time to eat, and will not interfere with other school activities.
- Student Nutrition Services Manager
The manager shall use the District's standard operating procedures to direct the daily operation of the school's student nutrition program and shall be responsible for following Federal, State, and local laws, regulations, and Board policies.
- Student Nutrition Staff
Additional personnel shall be employed in accordance with established procedures and job classifications.
C. Fiscal Responsibility
The food service program shall be operated on a nonprofit basis and be self-supporting. The Board will accept all Federal and State reimbursements for meals served and the program will expend these funds for the sole purpose of providing meals to students. Revenue from the sale of meals and food items shall be considered student nutrition services income. Funds shall be used only to pay regular operating costs. The price of meals shall be reviewed annually and changed upon the Superintendent's recommendation.
D. Free or Reduced-Price Meal Program
- Participation in the National School Lunch Program
It is the intent of the Board to participate in the National School Lunch Program and the Summer Food Program to offer free or reduced-price breakfasts, lunches, snacks, and summer meals in accordance with the United States Department of Agriculture guidelines.
- Universal-Free School Breakfast Program
It is the intent of the Board to offer a free breakfast for all students in order to prepare them to be successful in the classroom, provided that funding remains available.
Those persons who apply for free or reduced-price meals shall be approved in accordance with criteria established by the U.S. Department of Agriculture.
- Identification of Students
The eligibility status of students receiving free or reduced-price meals shall be safeguarded and kept confidential.
E. Food Recovery
The Board recognizes that many students in the District have food insecurity and rely on schools for reliable, nutritious meals. The Board also recognizes that throughout the District, a surplus of prepared food exists that could help reduce the food insecurity of students and their families. To address the surplus of food, the Superintendent shall develop procedures to rescue excess food for distribution in the community.
F.S. (1001.41, 1001.42, 1001.51, 1006.06)