EF-R: Food Services Management

E: Support Services

Guidelines for Elementary School Breakfast and Lunch Programs

It is fundamentally important that each school assess its own particular circumstances and the needs of its own particular student population, and then establish a food services program that meets those circumstances and needs.  The following are offered as guidelines. 

  • One person should be named in charge of the program.  This individual could be a staff member, a staff assistant, a volunteer, or a parent. 
  • The person in charge of handling the food should have had a tuberculosis test recently. 
  • All personnel handling or working in food preparation should be familiar with the contents of, and comply with, the nutrition policy adopted by the Board. 
  • Vancouver Health Department will provide, upon request, the following in-service training for food handlers.

Correct procedure in sanitary control of:  

  • handling of all foods: perishable, cooked, processed, and raw storage of food;
  • correct dishwashing procedures;
  • cleanliness of utensils and equipment: these should be sanitized;
  • personal hygiene: basic rules for all persons (adult and student);
  • pest control;
  • garbage control. 
  • meal planning and preparation of food. 

Menu:  There should be a variety of foods served at each meal and on a day-to-day basis.  Foods should be nutritionally acceptable and acceptable in terms of dental health.  Assistance can be provided upon request to the Administrator - Food Services Division.

DMT Responsibility: D-FSS

Adopted Date: 
Monday July 24, 1978
Revision Date: 
Jul 1982
Sep 1994
Jan 1999