Article

Appendix A
Suggested Content for Program rendering

1. School
a. Name of School
b. Number of Students Served

2. Description of the School Foodservice Operation
a. Type of Foodservice System (on-site production, receiving kitchen,
regional kitchen)
b. Employees
i. Number, positions, and hours
ii. Number with fare safety certification
c. Number of meals served daily: breakfast, lunch, snacks, catering,
a la carte, other
d. Menu

3. Facility
a. sum total of space
i. Storage
ii. Production
iii. Service
b. Evaluation of the universal condition

4. Equipment
a. Number and Type of equipment
b. Evaluation of the general condition

5. Purchasing
a. Names of vendors/suppliers
b. Number and times of deliveries
c. Form in which diet is purchased
Appendix B
Prerequisite Program Assessment

Instructions: Complete this checklist to spot which necessity programs you suffer implemented in your check (or school district) and which ones need to be implemented. There may a prerequisite program listed that may not be applicable (N/A) to your school district.





|Prerequisite Program |Yes |No |N/A |
|provider Control | | | |
|Letter on file from all vendors stating that they have a | | | |
|HACCP program or follow good manufacturing | | | |
|practices | | | |
|Equipment inductive reasoning and Maintenance...If you want to get a full essay, order it on our website: Ordercustompaper.com



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