____________ Transported Meals ____________ A la carte items ____________ Supper/At Risk After School Meals ____________ Other (Please describe) Which best describes the information above? Check only one. Exact Numbers An estimate Does your school nutrition operation provide foods to students at alternative or innovative locations other than the cafeteria? Yes (if yes, complete the information required below.) No (if no, skip to the Personnel section.) What alternative or innovative locations are used to serve foods offered by the school nutrition operation to students? Classroom (i.e. After School Snack Program, Fresh Fruit and Vegetable Program, preschool students, in-school suspension, breakfast or lunch in the classroom, etc.) Hallway Kiosk or cart Vending Machines Bus Off site location such as field trip Other (please specify) ___________________________________ For each of the alternative or innovative service locations checked above, please indicate (in the chart below) the procedures used to maintain food safety from the time it leaves temperature control in the cafeteria until it is consumed by students or discarded. If temperature as a public health control is used, the recipe must state the proper procedures and the temperature chart in section 1 of the production record and the leftover temperature must be completed for all time-temperature controlled for safety (TCS) items. If time as a public health control (TPHC) is used, you must file a copy of the written TPHC plan for each menu item using this control in Part 5: Menus and Recipes and include appropriate instructions for employees on the recipe. If TCS foods are never served in alternate service locations, indicate N/A. List the alternative or innovative locations for serving Check the type of food safety meals. Describe safeguards taken to ensure all procedures used for any TCS foods in foods remain wholesome and unadulterated. each location. Check N/A if TCS foods are never offered in the location. Temperature
____________ Transported Meals ____________ A la carte items ____________ Supper/At Risk After School Meals ____________ Other (Please describe) Which best describes the information above? Check only one. Exact Numbers An estimate Does your school nutrition operation provide foods to students at alternative or innovative locations other than the cafeteria? Yes (if yes, complete the information required below.) No (if no, skip to the Personnel section.) What alternative or innovative locations are used to serve foods offered by the school nutrition operation to students? Classroom (i.e. After School Snack Program, Fresh Fruit and Vegetable Program, preschool students, in-school suspension, breakfast or lunch in the classroom, etc.) Hallway Kiosk or cart Vending Machines Bus Off site location such as field trip Other (please specify) ___________________________________ For each of the alternative or innovative service locations checked above, please indicate (in the chart below) the procedures used to maintain food safety from the time it leaves temperature control in the cafeteria until it is consumed by students or discarded. If temperature as a public health control is used, the recipe must state the proper procedures and the temperature chart in section 1 of the production record and the leftover temperature must be completed for all time-temperature controlled for safety (TCS) items. If time as a public health control (TPHC) is used, you must file a copy of the written TPHC plan for each menu item using this control in Part 5: Menus and Recipes and include appropriate instructions for employees on the recipe. If TCS foods are never served in alternate service locations, indicate N/A. List the alternative or innovative locations for serving meals. Describe safeguards taken to ensure all foods remain wholesome and unadulterated. Check the type of food safety procedures used for any TCS foods in each location. Check N/A if TCS foods are never offered in the location. Temperature
1819-pt2haccppln-transp-assess.docx