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extension A Suggested Content for Program rendering 1. run across a. Name of School b. act of Students Served 2. Description of the School Foodservice work a. Type of Foodservice System (on-site production, receiving kitchen, regional kitchen) b. Employees i. Number, positions, and hours ii. Number with fare recourse certification c. Number of meals served daily: breakfast, lunch, snacks, catering, a la carte, new(prenominal) d. Menu 3. Facility a. sum total of space i. storage ii. Production iii. Service b. Evaluation of the universal condition 4. Equipment a. Number and Type of equipment b. Evaluation of the general condition 5. Purchasing a. name c entirelying of vendors/suppliers b. Number and times of deliveries c. Form in which diet is purchased Appendix B Prerequisite Program Assessment Instructions: pad this checklist to spot which necessity programs you suffer implemented in your check (or school district) and which ones need to be implemented. There may a prerequisite program listed that may not be applicable (N/A) to your school district.

|Prerequisite Program |Yes |No |N/A | |provider Control ! | | | | |Letter on file from all vendors stating that they have a | | | | |HACCP program or follow darling manufacturing | | | | |practices | | | | |Equipment inductive reasoning and Maintenance...If you want to get a expert essay, order it on our website: BestEssayCheap.com

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