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NC DHHS Guidelines for Foods Prepared in Schools in consultation with NC DHHS Environmental Health consultants

• DHHS Recommendation for Food Brought into Schools from Non-Commercial Sources, Department of Environment and Natural Resources, 2002
• DHHS Guidelines for Class Cooking Activities

Use of Appliances

• No blending of any foods can occur outside of the cafeteria kitchen, even for classroom special occasions or projects; cafeteria kitchen will use a UL-approved blender
• No microwaving of food for students by staff across entire school environment
• Acceptable appliances:

   o   Microwaves and refrigerators in a classroom setting used by that teacher only do not have to be industrial UL approved

   o   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 UL-approved dishwasher or washed in cafeteria sanitizing sinks.The attached document below provides the same information.

Food Preparation in Schools - special food considerations

• Juice

   o   No fresh squeezed juice can be served

   o   All juice must be prepackaged an pasteurized or in commercially sterile, shelf-stable form in a hermetically sealed container

   o   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 supervision of a CTE teacher
• Storage of leftovers after the end a school day is prohibited