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Policy

Food deliveries are checked by food service staff before they are accepted at all kitchens. Meal deliveries are checked by classroom staff upon arrival in classroom.

Procedure

Central Kitchen Delivery Locations:

  1. Classroom Food Service Worker (CFSW) clean and sanitize and kitchen equipment that needs to be returned to the central kitchen. 
  2. Delivery Food Service Worker (FSW) delivers food and Delivery Checklist to designated location outside of the building maintaining 6 ft distance from site staff and limiting interaction. FSW will load cart with items for CFSW or site staff to bring into site. FSW will text site staff when leaving previous delivery location. Delivery cart will be sanitized between sites. 
  3. CFSW wash hands and apply new disposable gloves and bring kitchen equipment, the previous day’s Delivery Checklist, and site mail to a designated location outside of the building. This may be completed by teaching staff if CFSW has not started their shift at the delivery time.
  4. Delivered items are checked against the ”Delivery Checklist” or “Daily Vendor Receipt.” These documents include the items, total amount sent, and portion sizes. 
  5. If all items on the Menu on the Delivery Checklist or Daily Vendor Receipt are accounted for, classroom food service workers or site staff and food service workers signs and dates the form. If items are unaccounted for, that is noted on the Delivery Checklist before it is signed and dated. Missing items are delivered before the meal is served.
  6. The Delivery Checklist or Daily Vendor Receipt is checked by the Food Service Manager along with other weekly papers.
  7. The Food Service Manager reviews the Delivery Checklists or Daily Vendor Receipt and processes them.
  8. Temperatures are taken and recorded at the time of delivery on the temperature log or menu each day. The hot food should be over 140ºF.and cold food below 41º F.  
  9. Delivery FSW sanitizes kitchen equipment from sites and washes hands prior to returning to Central kitchen tasks.  
  10. If site is a mail delivery only, procedure for designated drop off/pick up location outside of the building is followed by Receptionist or other site staff. 

Site Kitchen Locations: 

  1. Site Cook washes hands and applies new disposable gloves and bring the previous week’s Grocery List and site mail to a designated location outside of the building.  
  2. Delivery Food Service Worker (FSW) delivers food and Grocery List to designated location outside of the building maintaining 6 ft distance from site staff and limiting interaction.
  3. Delivered items are checked against the Grocery List. These documents include the items, total amount sent, and portion sizes. 
  4. If all items on the Menu are accounted for, site staff and food service workers signs and dates the form. If items are unaccounted for, that is noted on the Grocery List before it is signed and dated. Missing items are delivered before the meal is served.  
  5. The Grocery List is checked by the Food Service Manager along with other weekly papers. 
  6. The Food Service Manager reviews the Grocery List and processes them.

This policy complies with Head Start Performance Standard 45CFR Section 1304.23.

It was approved by Policy Council on October 14, 1997 Updated July 11, 2001. July 24, 2002. July 14, 2004. May 2018. August 2020