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Meeting Agenda
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1. Welcome and Introductions
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2. Highlights of Cliff and Violet's work to improve the over-all food preparation, and maintenance of kitchen
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3. Goal for Meeting
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3.A. How to maintain a quality program, improvement menus, and meet the requirements with limited time, and resources
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4. Over-View of the Food Program - Elizabeth Seitz NSLP Coordinator Alaska Department of Education & Early Development Division of Finance & Support Services Child Nutrition Programs
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4.A. Brief Summary of State/Federal Requirements, Trainings, and Reports
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4.B. HCSD Administrative Review, Corrective Action letter FY20
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4.C. Food Service Program/HCSD Grants
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4.D. Estimated annual time for food service staff trainings and certifications
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5. Maintenance cost of kitchen, and refrigerator systems
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5.A. Update on repairs, and maintenance
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6. Menus
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6.A. How to improvement menu options with a limited budget while meeting state and federal requirements
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7. How can we support the kitchen staff
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Agenda Item Details
Reload Your Meeting
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| Meeting: | January 8, 2020 at 5:00 PM - HCSD Food Service Workshop 5:00PM | |
| Subject: |
1. Welcome and Introductions
|
|
| Subject: |
2. Highlights of Cliff and Violet's work to improve the over-all food preparation, and maintenance of kitchen
|
|
| Subject: |
3. Goal for Meeting
|
|
| Subject: |
3.A. How to maintain a quality program, improvement menus, and meet the requirements with limited time, and resources
|
|
| Subject: |
4. Over-View of the Food Program - Elizabeth Seitz NSLP Coordinator Alaska Department of Education & Early Development Division of Finance & Support Services Child Nutrition Programs
|
|
| Subject: |
4.A. Brief Summary of State/Federal Requirements, Trainings, and Reports
|
|
| Subject: |
4.B. HCSD Administrative Review, Corrective Action letter FY20
|
|
| Subject: |
4.C. Food Service Program/HCSD Grants
|
|
| Subject: |
4.D. Estimated annual time for food service staff trainings and certifications
|
|
| Subject: |
5. Maintenance cost of kitchen, and refrigerator systems
|
|
| Subject: |
5.A. Update on repairs, and maintenance
|
|
| Subject: |
6. Menus
|
|
| Subject: |
6.A. How to improvement menu options with a limited budget while meeting state and federal requirements
|
|
| Subject: |
7. How can we support the kitchen staff
|
|