Food safety and sanitation are critical, ongoing processes that require strict procedures and training.
All food service managers and assistant mangers possess current Chester County Food Manager Certification and have successfully completed the required training through ServSafe.
A sanitation self-inspection using the Hazard Analysis Critical Control Point (HAACP) is currently followed throughout the school district. This format requires managers to follow purchased products through the various stages and temperatures from receipt to service. This is a second food safety measure.
Food service staff receives on-site food safety training. Special emphasis is placed on the use of proper temperatures, food preparation and service; proper attire, personal hygiene, frequent hand washing and the use of food handler gloves.