507.9D - Nutrition Guidelines for All Foods Available on Campus - Appendix D

School Meals

Meals served through the National School Lunch and Breakfast Programs will:

• be appealing and attractive to children;
• be served in clean and pleasant settings;
• meet, at a minimum, nutrition requirements established by state and federal law:
• offer a variety of fruits and vegetables, legumes and whole grains;
• serve only low-fat (1%) and fat-free milk and nutritionally equivalent non-dairy alternatives (as defined by the USDA);

 

Breakfast

To ensure that all children have breakfast, either at home or at school, in order to meet their nutritional needs and enhance their ability to learn, schools will:

• operate the breakfast program, to the extent possible;

 

Free and Reduced-Priced Meals

The school district will make every effort to eliminate any social stigma attached to, and prevent the overt identification of, students who are eligible for free and reduced-price meals.  Toward this end, the school district may:

• utilize electronic identification and payment systems;
• provide meals at no charge to all children, regardless of income; and,
• promote the availability of meals to all students.

 

Food Safety

All foods made available on campus adhere to food safety and security guidelines.

• All foods made available on campus comply with the state and local food safety and sanitation regulations. Hazard Analysis and Critical Control Points (HACCP) plans and guidelines are implemented to prevent food illness in schools.  http://www.fns.usda.gov/tn/Resources/servingsafe_chapter6.pdf
• For the safety and security of the food and facility, access to the food service operations are limited to child nutrition staff and authorized personnel.