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Smart Snacks In School
USDA Dietary Guidelines

Notice: The California Revenue and Taxation Code (RTC) Section 19853(b) requires local educational agencies (LEA) that operate the National School Lunch Program (NSLP) to annually notify households about the Earned Income Tax Credit (EITC) Information Act.

Earned Income Tax Credit Information Act Communication

Five Star Meals

 

Have you completed your student benefit education form at the link below?  

One per family to be completed each school year.

Student Benefit Education Form

Solicitud de Beneficios Estudiantiles

 

Good nutrition and learning go hand in hand

Our Nutrition Service department is made up of a team of food and nutrition professionals that are dedicated to students' health, well being and their ability to learn. We support learning by promoting healthy habits for lifelong nutrition and fitness practices.

Meals, foods and beverages sold or served at schools meet state and federal requirements which are based on the USDA Dietary Guidelines.

We provide students with access to a variety of affordable and appealing foods that meet the health and nutrition needs of students.

  • Our kitchens have staff that have been certified through the state approved ServSafe certification program, which instructs participants on how to properly store, prepare, and serve foods.
  • Food thermometers are tested and calibrated on a regular basis, frequent temperature readings are taken during production for foods being cooked, held, and served.
  • Critical Control Points are monitored regarding proper internal temperatures for cooking and holding food.
  • Cold Foods are held at 40°F or below
  • Hot Foods are cooked to an internal temperature of at least 165°F
  • Hot Foods are held at 135°F or above
  • Staff is instructed on proper procedures for handwashing and the use of disposable gloves during food production and service.
  • Surfaces and utensils are sanitized before use.
  • Each serving site is inspected by the county health department.
  • Refrigerators and freezers are monitored daily and temperatures are logged to insure proper temperatures for storage.

 
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