Kitchen Use Guidelines
The following guidelines must be followed in order to use a kitchen facility:
• Nutrition Services must approve the use of the kitchen and you must contact Catering Services at email@example.com or 208-667-7469 to reserve the use of the facility.
• You need to schedule a Child Nutrition Services employee for your event, contact the kitchen manager or Nutrition Services at (208) 667-7469.
• Small children are not allowed in the kitchen area.
• The group is responsible for leaving the kitchen completely clean and in order.
GROUP FOOD EVENTS
When is a food permit from the Panhandle Regional Health District required?
NO PERMIT REQUIRED for Non-Public Group Functions: (Remember to always follow basic sanitation procedures.)• Specific group, i.e., soccer team lunch.• Public not invited.• If not using kitchen facilities or equipment a Child Nutrition Services employee is not required.
PERMIT REQUIRED for Public Group Functions:
Event that invites students and families or public, i.e., fundraisers, BBQ, carnivals.
Three options if a Public Food Event is planned:
1. Serve only low-risk food items, such as prepackaged chips, snacks, and canned beverages. No permit required, no use of kitchen facilities.
2. Food permit required (approx. $65) from Panhandle Regional Health District. Contact 415-5200. No use of school kitchen.
3. Hire a Child Nutrition Services team member for approximately $20/hour. No permit required and have access to kitchen facilities, equipment, cleanup, and assistance to make your event a success.
STORING FOOD ITEMS
Food items that belong to parent, staff, or community groups must comply with these rules to ensure compliance with the Panhandle Regional Health District's sanitation requirements:• No home prepared food items or personal food storage is allowed in the kitchen area.
• Foods brought into the kitchen must be from an approved retail/wholesale source.
• All food items must be in the original containers.
Use of kitchen space in refrigerators and/or freezers must be approved by kitchen manager. Food items are not to interfere with the everyday operation of the kitchen or create safety concerns. These food items will only be stored for a short period of time.
• Thoroughly wash hands before preparing or serving food.
• Cool hot foods to less than 40 degrees F. within 2 to 4 hours
• Cook hot foods to 165 degrees F.
• Hold hot foods at 140 degrees F or more.
• Hold cold foods at 40 degrees F or less
• Handle and serve food only in a clean and safe environment
• Wear plastic gloves when preparing and serving foods.
• Sanitize all preparation areas by washing surfaces and sanitizing with bleach water.