EF, Nutritional Services Management
EF, Nutritional Services Management
The Board shall provide multipurpose facilities in which hot meals can be served to all students and district employees at school.
Cafeteria food shall be sold to students and others at a price which will pay the cost of maintaining the program. The cost of meals to school employees shall be higher than the cost to students and shall reflect the actual cost to the district of preparing the meals.
The school food program shall be designed to provide wholesome, appetizing meals that meet current nutritional guidelines. These meals make an important contribution to mental and physical growth during a student's formative years. The meal program shall be integrated into the total school program.
Student participation helps to meet the wellness goals of the program and to keep food costs reasonable. Menus shall be posted either weekly or monthly. Principals, teachers and the food service staff shall encourage participation in the lunch program through the instructional program and other school activities.
Students bringing their lunches shall be accommodated in the cafeteria. Milk, where regularly served, shall be made available.
The principal shall be responsible for the supervision of students in the cafeteria.
Revised February 7, 1990
Minor Revisions September 30, 2005
Legal Reference
- C.R.S. 22-32-120