School-wide Food Preparation

      • Special Food Considerations


        • Juice
          • No fresh squeezed juice can be served.
          • All juice must be prepackaged and pasteurized or in commercially sterile, shelf-stable form in a hermetically sealed container.
          • Cafeteria staff may prepare juice from concentrate using safe, potable water.
        • Egg dishes may not be prepared outside of the cafeteria.
        • Do not serve raw or partially-cooked animal foods


        Classroom Meal Preparation


        • Meal preparation can occur when the purpose is clearly specified.
        • Food items can be prepared in class, but not eaten; they can be eaten only when prepared under the supervision of a CTE teacher.
        • Storage of leftovers after the end of a school day is prohibited.

      Food Appliance Guidance

      • Use of Appliances


        • No blending of any foods can occur outside of the cafeteria kitchen, even for special classroom occasions or projects.
          • The cafeteria kitchen will use a UL-approved blender.
        • No microwaving of food for students by staff across the entire school environment.
        • Acceptable appliances:
          • Microwaves and refrigerators in a classroom setting used by that teacher only do not have to be industrial UL approved
          • Cafeteria microwaves used by many students must be industrial UL approved


        Cleaning requirements for appliances


        Dishes and utensils used in EC classrooms for food preparation or cooking must be fully sanitized, i.e. run through an UL-approved dishwasher or washed in cafeteria sanitizing sinks.The attached document below provides the same information.