• A current and through knowledge of state requirements for school food service and Safety and Sanitation is maintained by each staff member as measured by random testing and performance appraisals.
  
  
• Personal hygiene is maintained to a level that shows pride in ones profession.
  
  
• Food and supplies are purchased following district specifications and are stored according to prescribed sanitation standards.
  
  
• Hot food is consistently served hot and cold food is consistently served cold.
  
  
• Health department scores exceed 90 with no red violations in the kitchen.
  
  
• Principles of safety and sanitation are taught and modeled to staff and students.
  
  

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• Staff will understand what excellent customer service looks like through specific trainings and leadership example.
  
  
• Exceeding our customer’s expectations is standard operating procedure.
  
  
• All food is of consistent quality because it is prepared using sound culinary principles, following standardized recipes and utilizing prescribed sanitation standards.
  
  

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• Food Service Committee meetings are held regularly as a means of communication and collaboration with Stakeholders.
  
  
• Customer surveys are taken regularly.
  
  
• Regular site visits by management include talking with students, staff, and teachers to maintain visibility and develop relationships.
  
  
• Efforts are made to meet the dietary needs and desires of all of our customers.
  
  
• Commitment to customer service is vocalized by use of websites, mailings, menus, personal contact, and local publications.
  
  
• Staff provides timely, quality information to customers in a way that protects their confidentiality.
  
  
• Employee contributions are recognized via a specified recognition program.
  
  

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• Budget development is accomplished collaboratively, and in a way that is aligned with district goals to insure a high level of fiscal responsibility, accountability and accuracy.
  
  
• Site financial data is accumulated and assessed to best analyze the financial needs unique to each production facility.
  
  
• Financial targets for revenues and expenses is set for each site based on their specific situation and the managers are trained to meet those goals.
  
  

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Goal 5: Evaluate and Resolve Facility Needs

• Food Services determines the average usable life span of equipment and amortizes it over time to provide for consistent replacement of worn equipment.
  
  
• All equipment is aggressively maintained to ensure top performance and life.
  
  
• The staff is thoroughly trained on the use and maintenance of all equipment.
  
  
• FS Collaborates with M&O and outside contractors for scheduled maintenance needs.
  
  

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Goal 6: Implement an Integrated Management Approach for Continuous Improvement

• Accurate and consistent data is generated and archived to build a history of performance.
  
  
• Data is studied and benchmarked and district/site goals are set based on findings.
  
  
• Managers are trained to understand the information derived from data and how to meet their sites performance standards.
  
  
• Customer service is defined and modeled from the administrative level, to the site management and then to the staff.
  
  
• Commitment to customer service is vocalized from the administrative level by means of multimedia merchandising, i.e.: web site, mailings, menus, personal contact, local publications etc.
  
  
• A sense of professionalism is instilled through district training opportunities, professional development and instilling a sense of ownership of the program by the management and staff.