1. The Food Service Manager will send out a list of food items and amounts of food for one classroom (18 children and 3 adults) for breakfast and lunch. Emergency food consists of:
    1. Breakfast: Cereal / Canned Fruit / Milk
      1 – #10 can Canned Fruit (use fresh fruit on hand first)
      1 1/2 lbs. Cereal
      2 – 1/2 gallons Milk
    2. Lunch: Tuna  / Canned Fruit /Vegetable /Milk
      1 – 66.5 ounce Can Tuna or  Chicken
      1 – #10 can Canned Fruit
      1 – #10 can of Canned Vegetable
      1 – Loaf whole wheat bread
      2 – 1/2 gallons Milk
  2. Early Head Start Emergency Menu
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      Iron Fortified Formula – 48 oz.
      Applesauce – 8 jars
      Iron fortified infant cereal – 1 box
    2. Lunch:
      Iron fortified formula – 48 oz.
      Iron fortified infant cereal – 1 box
      Peaches – 8 jars
      Green beans – 8 jars
      Chicken – 8 jars
    3. Snack:
      Iron fortified formula – 48 oz.
      Peaches – 8 jars
  3. The above items are to be kept on hand at each site with canned and frozen goods rotated occasionally.
  4. Teachers post emergency menus on kitchen cabinet. The emergency menu posted must be simple, easy to prepare, and in accordance with Child Care Food Program guidelines.
  5. The Regional Manager and Food Service Manager work together to provide orientation to the teaching staff of the kitchen and procedures for preparing meals in an emergency.

This policy complies with Head Start Performance Standard 45CFR Section 1304.23 .
It was approved by Policy Council on October 1997.  May 2010
Updated February 5, 2002. July24, 2002. July 19, 2003. July 14, 2004. September 17, 2007. June 2009. May 2010. May 2018

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