To ensure that we are in compliance with the USDA State and Federal Rules and Regulations and in effort to minimize the work load on days when there will be field trips, Food and Nutrition Services (FNS) has established the following procedures:

• Food safety is our number one priority.  It is the responsibility of the teacher to ensure that all field trip lunches are kept in coolers at 40F degrees or below.

  
  

• Teachers must notify the cafeteria manager at least two weeks in advance of the field trip so they can pre-plan.

  
  

• Cafeteria Managers will provide to the teacher a memo "Helping Us ...Help You" to be sent to the parent along with the "Field Trip Consent" form which allows the parent to select the lunch menu for that particular day.

  
  

• Homeroom teachers should provide the lunch count for meals needed for the field tirp one week prior to the scheduled date.  The lunch count should indicate the number of each of the sandwich and milk choices needed.  (See the Field Trip Menu).

  
  

• The manager will print a "Customer Roster Report" by sleecting the individual grade and then the respective homeroom(s).

  
  

• Lunches will be prepackaged, labeled (by type of sandwich) and stored in a cooler based upon the lunch totals requested by the homeroom teacher.

  
  

• At the time of the meal service, the student will state their first and last name to the teacher.  using the roster provided, the teacher will check off the student name as the meal is given to the each student. The teacher must sign the roster, dated (with time), indicate the type of meal served (i.e. Lunch) and return the roster to the Cafeteria Manager the following day for audit accountability.  NOTE: Any meals not consumed by students MUST be returned to the cafeteria.

  
  

• Upon return of the "Customer Roster Report”, the Cafeteria Manager will then place a check mark by the respective student’s name as it is entered into the POS system based on the completed Roster. Cafeteria Manager will verify that the students have been correctly entered into the POS by printing the “Daily Journal” and comparing it to the “Customer Roster Report”.

  
  

• The manager will include all menu Field Trip items on the daily production report. 

• Peanut butter and jelly jamwich with string cheese (ENT-48) or ham and cheese sandwich (ENT-52)

  
  

• Also included with the above sandwich are fresh fruit or dried fruit (1/4 cup), fresh vegetable (1/4 cup carrots with ranch dressing) (SR-3D), cookie (whole grain)

  
  

• Choice of milk:  low fat white milk, fat free white milk, or fat free chocolate milk

• Peanut butter and jelly jamwich with string cheese (ENT-48) or ham and cheese sandwich (ENT-52)

  
  

• Also included with the above sandwich are 100% fruit juice, fresh vegetable (3/4 cup carrots with ranch dressing) (SR-3B), cookie (whole grain)

  
  

• Choice of milk:  low fat white milk, fat free white milk, or fat free chocolate milk

• Pre-K Students

• K-6 Students