Tuesday, March 16, 2010
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Facts about the School Nutrition Program 2008-2009

  • Food Safety
  • Employed 170 people
  • Served 2,208,461 lunches and 922,229 breakfasts.
  • 84% of our students ate school lunch and 36% ate school breakfast.
  • 58% of our students qualify for free or reduced meal benefits.
  • We spent $3,082,826 on food purchases.
  • $3,099,962 was spent for salaries and benefits.
  • The value of USDA commodities received was $427,304
  • Our income is received from the following sources: 62% -- Federal Funds, 26% -- Student & Adult Income, 5% -- State Funds, 6% -- USDA Funds, 1% -- Other.
  • Employees participated in twelve (12) hours of staff development and new employees attended a 30 hour orientation course. Managers with less than three (3) years experience completed 90 hours of course work this summer.
  • All managers are ServSafe certified. ServSafe is a nationally recognized food safety course by the National Restaurant Association. To be certified, one must pass a test.
  • School lunches are analyzed nutritionally and must meet the requirements for calories, protein, fat, sat. fat, carbohydrates, calcium, iron, fiber, vitamins A & C.

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