EV Staff-Kitchen Access
To ensure the health and safety of our students, access to school kitchens will be limited. Food storage areas must remain locked, with access granted only to essential personnel. Essential personnel include FS staff and custodial/maintenance staff.
Additionally, School Meal Programs, are funded by state and federal dollars and require safeguarding.
This is supported by regulation as follows:
- 7 CFR 210.9(a)(14): Maintain, in the storage, preparation and service of food, proper sanitation and health standards in conformance with all applicable State and local laws and regulations, and comply with the food safety requirements of § 210.13.
- 7 CFR 210.13(d): “Storage: The school food authority shall ensure that the necessary facilities for storage, preparation and service of food are maintained. Facilities for the handling, storage, and distribution of purchased and donated foods shall be such as to properly safeguard against theft, spoilage and other loss.”
Requesting Access to East Valley Kitchens:
Access guidelines differ depending on whether you are a district employee or part of an outside group.
District Employees:
Please reach out directly to the FS Director.
Outside Groups:
Pick up a facility use request form at any of our schools or the district office. Outside groups include PTOs, PTAs, Booster Clubs, and parent groups.
Please note that approved access to the cafeteria does not include access to the kitchen.
East Valley School kitchens are licensed by the Yakima County Health Department, and we are required to adhere to their guidelines, rules, and recommendations.
According to Washington Health Code:
- A Food Service team member must be present whenever the kitchen or its equipment is in use.
- All foods brought into our kitchens must either be prepared on-site or come from another licensed facility that undergoes regular health inspections.
- Proper food temperatures, hygiene, cleanup, and sanitation must be maintained at all times.
Procedure for Kitchen Use:
For district staff members requesting access to the kitchen, equipment, or supplies, including the storage of food in refrigerators or freezers, please follow the procedure below:
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Advance Notice:
A minimum of one week's notice is required for kitchen use requests but more notice is better. -
Food Service Team Member Requirement:
Arrangements must be made for a Food Service (FS) Team Member to be on-site for the entire duration of the event. If an FS Team Member is unavailable during the requested time, kitchen use will be denied. The FS Team Member is responsible for supervising the use of equipment, supplies, and ensuring food safety. They will also assist with simple food preparation and reasonable cleanup. - Expectation: The kitchen must be left in completely clean and in order.
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Billing:
The program or department will be billed for the FS Team Member’s hourly rate, including additional costs for weekends, overtime, and holidays, with a minimum charge of 3 hours.
Food, supplies, or disposable paper products such as plasticware, plates, foil, or film are not included with the use of the kitchen. Kitchen equipment may not be removed from the kitchen. The cost to replace or repair kitchen equipment supplies or supplies that are damaged or removed will be billed to the responsible party, building, or program.
- If your intention is to use the kitchen or equipment for any reason you must request access.
- This includes all district staff members, administrators, principals, & anyone entering the kitchen with the intention of using the kitchen or equipment for any reason.
- If you need to borrow kitchen supplies or equipment you must contact the FS Director for pre approval.
- Outside foods and beverages may not be stored with the foods and beverages that are going to be served to students for breakfast and lunch.
All use of East Valley kitchens must and equipment must be pre-approved by the Food Service Director.
If you have any questions please contact Stephine Burkett, Food Service Director at [email protected]