Food Service

BP 3550.00


The School Board recognizes that students need adequate, nourishing food in order to grow and learn and to give a good foundation for their future physical well-being.  The Board may provide for a food service program based on regular lunch service and including such other snack and breakfast programs as the needs of the students and the financial capacity of the district permit.  The Board recognizes that the lunch program is an important complement to the nutritional responsibilities of parents/guardians.

The Board believes that:

1.      Foods and beverages available on school premises should contribute to the nutritional well-being of students and meet the nutritional criteria of the National School Lunch and Breakfast Programs and current U.S. Dietary Guidelines for Americans.

2.      Foods and beverages available should be considered as carefully as other educational support materials.

3.      Foods and beverages should be prepared in ways which will appeal to students while retaining nutritive quality. 

4.      Food should be served in quantities appropriate to the needs of students at their age level and served in as pleasant and relaxed an atmosphere as possible with adequate time for students to eat.

5.      Foods grown in the state provide nutritional, environmental, and economic benefits and should be utilized in the district’s food service program to the extent feasible.

Note: Effective January 14, 2010, the U.S. Department of Agriculture requires schools participating in the National School Lunch and Breakfast Programs to develop a written food safety program for the preparation and serving of school meals.  The goal is to prevent and reduce the risk of food-borne illness among students.  Schools are required to utilize the “hazard analysis and critical control point (HACCP) system” when developing their food safety programs.  A written safety program must be in place for each food preparation and service facility that prepares and serves meals under the federal breakfast or lunch programs.


The Superintendent or designee will oversee the development of a written food safety program for each food preparation and serving facility in the district, as required by law.  Foods and beverages will be stored, prepared and served in accordance with food safety regulations in order to prevent or reduce the risk of food-borne illness among students.

The School Board intends that, insofar as possible, the school food services program shall be self-supporting and may include foods from school gardens, greenhouses and farms.  The Board shall review and approve of menu prices.  Program financial reports shall be presented regularly for inspection by the Board.

(cf. 3554 – Other Food Sales)
(cf. 5040 – Student Nutrition and Physical Activity)
(cf. 6163.4 – School Gardens, Greenhouses and Farms) 


Legal Reference:

            Richard B. Russell National School Lunch Act, 42 U.S.C. 1751-1769

            Child Nutrition Act of 1996, 42 U.S.C. 1771-1793

            7 C.F.R. Parts 210 and 220, National School Lunch Program and Breakfast Program

            Federal Register
            Nutrition Standards for All Foods Sold in Schools (“Smart Snacks in School”), Vol. 78, No. 125, Part II, Department of Agriculture (2013)

Adoption Date:  10/13/99
Revision Date: 8/26/2015