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Health-inspection, outlets and waste management are key to interim meal plans
Summary
Staff told the group they will need health-inspector approval, sufficient electrical circuits for serving lines and temporary freezers, and a refuse plan (dumpsters or disposables) before any interim meal plan can be implemented.
District staff said the health inspector must review proposed serving arrangements and will determine whether an alternate site or mobile kitchen meets food‑safety requirements. Nicole said staff would meet with the inspector "tomorrow" to review points of service and temperature control.
Participants flagged practical infrastructure needs: whether the multipurpose or wrestling room has enough outlets and proper circuits for serving lines and temporary freezers, where to place water coolers and staff lockers, and how to manage waste. Staff proposed a dedicated food‑service custodian to oversee transport and refuse handling; the group discussed placing a temporary dumpster on site or relying on disposable service ware if dishwashing capacity is limited.
