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Policy and Procedure Manual

Policy and Procedure Manual

The Policy and Procedure Manual should be used as a reference to the Division of Food Services current policies and procedures for all levels of Food Service employees.  This manual is presented to assist you in becoming an independent well-informed employee. 

The Administrative staff as well as your Field Supervisor are available to assist with your questions or resolve any concern you have with policy and procedure.

If you are a unable to access any sections of this Policy and Procedure Manual please contact Christine McHugh at 215-400-5543 or via e-mail at chmchugh@philasd.org.

Policy and Procedure Manual

The Policy and Procedure Manual should be used as a reference to the Division of Food Services current policies and procedures for all levels of Food Service employees.  This manual is presented to assist you in becoming an independent well-informed employee. 

The Administrative staff as well as your Field Supervisor are available to assist with your questions or resolve any concern you have with policy and procedure.

If you are a unable to access any sections of this Policy and Procedure Manual please contact Christine McHugh at 215-400-5543 or via e-mail at chmchugh@philasd.org.

 

1.1 Introduction and Mission

1.2 Food Service Directory

1.3 Food Service Employees Non-Discrimination

2.1 Reimbursable Meal Patterns

2.2 Offer vs Serve and Point of Service

2.3 USDA Reimbursements

2.4 Competitive Food Regulations

2.5 School Services Requirements

2.6 After School Feeding Program

2.7 Nutrition and Wellness and Beverage Policy

3.1 Employment Practices

3.4 Job Descriptions

3.5 Noon Time Assistant

4.1 National School Lunch Program

4.2 Meal Applications 

4.3 Administrative Guidelines

4.4 Pricing Policy Information

4.5 Unpaid Meals

5.1 Full Service Cafeterias 

5.2 Satellite/Modified Full Service Cafeterias

5.3 Leftovers Disposition

6.1 Record Keeping

6.2 Types

6.3 Report Forms

6.4 Inventory Control

6.5 Inventory Procedures

6.6 Change Fund

6.7 Payroll Procedure

6.8 Report Calendar

6.9 Cash Collections

7.1 Quality and Quantity Control Full Service

7.2 Quality and Quantity Control Satellite

7.3 Milk

7.4 Storage Guidelines

8.1 Pest Control

8.2 Cust Srv Rep Cleaning

8.3 Repair Services

8.4 Lab Testing of Food Product

8.5 Recycling

8.6 vending

9.1 Security in Cafeterias

9.2 Keys,Safes

9.3 Daily Closing Procedures

9.4 Cash and Records

9.5 Vandalism

10.1 General Provisions

10.2 Philadelphia Health Code

10.3 Health Department Inspections

10.4 Cleaning Methods

10.5 Right to Know

10.6 Sanitation and Food Handling

11.1 Equipment

12.1 Safety and Accident Prevention

12.2 Safety Procedures

12.3 Reporting Procedures

12.4 First Aid Procedures

12.5 Workmen's Compensation

13.0 Emergency Closing

14.1 Satellite Schools Opening

14.2 Full Service Cafeteria Opening

15.1 Satellite Schools Closing

15.2 Full Service Cafeteria Closing