appendage A Suggested Content for Program rendering 1. rail a. Name of School b. image of Students Served 2. Description of the School Foodservice carrying out a. Type of Foodservice System (on-site production, receiving kitchen, regional kitchen) b. Employees i. Number, positions, and hours ii. Number with fare caoutchouc certification c. Number of meals served daily: breakfast, lunch, snacks, catering, a la carte, different d. Menu 3. Facility a. sum total of space i. repositing 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. label of vendors/suppliers b. Number and times of deliveries c. For m in which diet is purchased Appendix B Prerequisite Program Assessment Instructions: completed this looklist 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(prenominal) vendors stating that they have a | | | | |HACCP program or follow wakeless manufacturing | | | | |practices | | | | |Equipment inductive reasoning and Maintenance...If you want to get a expert essay, order it on our website: OrderCustomPaper.com
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