Food and Food Preparation

            We are a strawberry and peanut and tree nut free school.

Lunches and snacks

Families provide all lunches and afternoon snacks; please see our handout for ideas. Children learn how to identify proteins and healthy foods and are encouraged to eat until they are satisfied. Educators eat with the children and help model good manners and conversation.  All food not consumed at a meal is discarded per state regulation, or if unopened, replaced in a child’s lunch box. When a child does not have a lunch or a snack, the school will provide one. Families are reminded periodically of good nutrition via the newsletters and daily sheets.

Water is always available and provided at snack and lunch as an alternative to any beverage being served. The school uses disposable plates, cups and sturdy plastic silverware, which is discarded after each use. Beverage pitchers when used are washed with soap and are sanitized before re-use. All tables are washed and disinfected before and after each use

 

Snacks

Morning snack is provided by the school and served between 8:30 and 9:30am. Children are served open snack or family style and allowed to eat at a reasonable rate according to the USDA guidelines.

  • No child is denied food (unless by medical directive).
  • No child is force-fed.
  • Children are encouraged to try new things and eat a well balanced diet.
  • Snacks will only consist of prepared foods in store packaging based on whole grains with clearly labeled ingredients or fresh dairy or produce.
  • Snacks are purchased and served with the intent to protect all with allergies present in the school’s current population.
  • A snack menu is posted in the classrooms and kept on file for 5 years.
  • All foods requiring refrigeration are kept in a refrigerator with a thermometer maintaining that the refrigerator is between 32 and 45 degrees.
  • Food may be heated in the microwaves and educators will insure appropriate temperature by testing it before serving.
  • Educators monitor the allergy, dietary and medical checklist before serving food and make substitutions as necessary.
  • In addition to allergens, educators will monitor the intake of food to insure that food being served meets the individual medical, cultural, or religious needs of children being served.
  • Once food provided by school is opened, it will be kept in clean, sealed containers for freshness before being replaced in refrigerator or snack closet.
  • All food provided by school meets the USDA’s standards and dietary suggestions and will be free from spoilage and safe for human consumption.