Get Full Government Meeting Transcripts, Videos, & Alerts Forever!
Get email alerts on the Food Services topic
No spam. Unsubscribe anytime.
Food services outlines HACCP training, Farm-to-School events and inspection fixes; reports 900+ meals served on Thanksgiving
Summary
The district’s food-services presenter described staff HACCP training, special menu events including Farm-to-School Day and a donated lamb meal, recent health-inspection repairs (dishwasher, cooler, steamer), staffing shortages in December and a plan for a recipe contest; the presenter said the district served over 900 meals across four schools on Thanksgiving.
Rob Ramza (identified in the transcript) delivered a comprehensive food services update. He said staff started the school year with HACCP and safe-serving training and held team-building sessions for staff who work across buildings. Ramza reviewed nutrition events including Farm-to-School Day and a series of themed menu days (Asia, Italy, Greece) and noted a lamb donation that was used to serve gyros to students.
Ramza reported recent health inspections revealed equipment issues that were addressed: a dishwasher brought to proper temperature, a steamer repaired, and cooler/freezer problems addressed. He said many issues were addressed by maintenance staff and that inspections were ultimately passed. He also said the department experienced staffing shortages in December ("2 to 3 staff members" short in places) and praised staff for filling gaps.
On district meal counts, Ramza stated, “We’ve served over 900 meals,” referring to Thanksgiving service across the four schools. He also noted federal/state nutrition restrictions from WDEs limit certain menu choices and that staff continue to train and plan, including an idea to run a recipe contest whose winner would be featured on the menu.
Board members thanked food services staff during a brief exchange following the report.
