EMPLOYEE HANDBOOK. Food Services Department FOOD SERVICES DEPARTMENT. DELHI UNIFIED SCHOOL DISTRICT 9716 Hinton Avenue, Delhi, CA (209)

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1 FOOD SERVICES DEPARTMENT Food Services Department EMPLOYEE HANDBOOK FOOD SERVICES DEPARTMENT Delhi Unified School District 9716 Hinton Avenue Delhi, CA (209) x5805 DELHI UNIFIED SCHOOL DISTRICT 9716 Hinton Avenue, Delhi, CA (209)

2 Food Services Department Table of Contents Department Information and Mission Customer Service Expectations Staff List and Contact Information...4 Work Hours/Schedules/Breaks 5 Absences...6 Dress Code and Personal Hygiene.7 Safety....8 Evaluations. 9 District Policies Acknowledgement of Receipt... Board Policy Professional Standards The Governing Board expects district employees to maintain the highest ethical standards, follow district policies and regulations, and abide by state and federal laws. Employee conduct should enhance the integrity of the district and advance the goals of the educational programs. Each employee should make a commitment to acquire the knowledge and skills necessary to fulfill his/her responsibilities and should focus on his/her contribution to the learning and achievement of district students. The Board encourages district employees to accept as guiding principles the professional standards and codes of ethics adopted by professional associations to which they may belong. EMPLOYEE ACKNOWLEDGEMENT & RECEIPT I have received and read the DUSD Food Services Department Employee Handbook. I am aware of the policies, procedures, and expected practices of the Food Services Department. I have received and read the DUSD Food Services Department Employee Handbook. I am aware of the policies, procedures, and expected practices of the Food Services Department. Employee Signature Print Name Date 1 10

3 Evaluations All classified staff are formally evaluated at regular intervals: PROBATIONARY EMPLOYEES: Probationary employees are evaluated at the end of the first month, the end of the third month, and the end of the fifth month of employment. PERMANENT EMPLOYEES: Permanent employees are evaluated at least once each year. See the CSEA Chapter 234 Collective Bargaining Agreement for further information. Department Information Hours of Operation: 6:30 am 2:00 pm Director of Food Service: Cathy Ford Location: Delhi Educational Park Schendel Road Delhi, CA Phone Number: x 5805 District Policies All employees of the Delhi Unified School District are required to follow all Board Policies (BP) and Administrative Regulations (AR), which have been approved by the Board of Trustees. These include, but are not limited to: BP 4020 Drug and Alcohol-Free Workplace BP & AR Tobacco-Free Schools BP & AR 4030 Nondiscrimination in Employment BP & AR Sexual Harassment BP Employees with Infectious Disease BP Exposure Control Plan for Bloodborne Pathogens AR 4114 Complaints BP Professional Standards BP & AR 3551 Food Service Operations/Cafeteria Funds Mission Statement The Food Service Department will provide healthy nutritious meals that focus on healthy eating habits, and will promote a positive student-centered environment. 9 2

4 Customer Service Expectations Safety The DUSD Food Service Department will provide a friendly, neat-appearing staff, clean, efficient and well-organized serving lines; and attractively displayed fresh food that is served in a fast, efficient manner. Positive Customer Services Practices Greet students, staff and parents by saying, Good Morning or Afternoon. Address students by name Smile and be friendly Be kind and respectful Have fun and enjoy you work! Make good service a lifestyle-do it every day! Proper Hand Washing: Wash hands and forearms with soap and warm water for at least 20 seconds, rinse thoroughly, and dry with disposable towels or a mechanical hot air dryer. Wash Hands After: Coughing or sneezing, or using a tissue or handkerchief Leaving the garbage area Engaging in any work After eating, drinking or smoking Nose touching Handling raw food like meat or poultry and prior to handling or preparing ready-to-eat food After using the restroom New tasks other than handling food Disposing of mop water Scraping or cleaning food or soil from equipment Practice safe lifting techniques. Always wear safety belts (provided to staff). Use all equipment properly. Do not overload carts. Immediately report any broken or malfunctioning equipment to the Director of Food Services. 3 Immediately report any injury to the Director of Food Services. 8

5 Dress Code & Personal Hygiene Employees should be dressed for safety and sanitation. No open-toed shoes, jewelry, nail polish, artificial fingernails, or other adornments (objects) hanging on the body that could fall into the food. No sleeveless shirts. Shoes must have non-skid soles and leather uppers (example: tennis shoes). Food handlers working in the food preparation area must wear hair restraints (hairnets or bonnets) which must be changed daily. Employees should not be sick while working, especially those with communicable conditions like cold, Tuberculosis and fever. A sick employee can pass germs to students. Infected wounds, cuts and boils must be cleaned and covered with a bandage, and gloves must be worn if cut is on hand. No eating, drinking or smoking while working in the food preparation area or in the serving lines during meal and serving times. Hands must be washed before gloves are put on and hands must be washed after gloves are taken off. Change gloves as often as necessary to protect from cross-contamination. Plastic, single-use gloves are worn for one task only, such as working with ready-to-eat food or with raw animal food and no other purpose. The gloves are discarded when damaged or soiled, or when interruptions occur during work or operation. 7 ITEMS PROVIDED BY DUSD FOR FOOD SERVICE STAFF: Hairnet or bonnet Gloves Safety belts Aprons and seasonal or promotional t-shirts Cathy Ford, Director of Food Services FOOD SERVICE I: Consuelo Badillo Teresa Bell Sharon Boyd Debra Brantley Tamara Clark Stephanie Flowers Tonya Gill Diana Guiles Velma Haws Debra Majors Claudette Moreno Julia Huber Kim Schoonover Staff List FOOD SERVICE II: Karen Santos TBA TBA FOOD SERVICE CLERK: Caliny Flores Contact Information Cathy Ford, Director of Food Services x5805 cford@delhi.k12.ca.us Delhi Unified School District Office

6 Hours and Breaks 1) Staff will sign in/out for their assigned rest period or lunch break. The in/out board is located in the Food Service Director s office. 2) Rest periods/lunch breaks will be posted on the work schedule. REST BREAKS FOR CLASSIFIED EMPLOYEES: You are allowed one continuous rest break of 15 minutes for each four hours worked, occurring near the middle of the work period. Breaks should be staggered with others in department or a division of department. Breaks may not be added on to a meal break. Breaks may not be used to allow an employee to come late or leave early (can t be tacked on to beginning or end of work shift). MEAL BREAKS FOR CLASSIFIED EMPLOYEES: CSEA members should follow their bargaining contract. All others will be assigned a meal break by their supervisor. Meal breaks should be staggered with others in a department or a division of department to provide coverage. Meal breaks may not be used to allow an employee to come late or leave early (can t be tacked on to beginning or end of work shift). They are to be taken as close to the middle of the shift as possible and by the fifth hour worked for eight hour employees. Work Schedules Department Schedule The Food Service Director will schedule all staff according to staff contract hours and the needs of the Food Service Department. Work schedules are on a rotating basis and may change every days or as needed to meet the Department s needs. Absences When you are absent:, call in this order: (1) Call the Employee Hotline: (209) #2 (2) Call the Food Services Department: x5805 and leave a message. (3) Call Cathy Ford, Director of Food Services: (cell) anytime You are required to call in each day of absence. Complete the DUSD Absence Slip and submit the form to the Director of Food Services on the day you return from your absence. See the CSEA Collective Bargaining Agreement for language covering sick leave and other types of leaves. 5 Break/lunch period times may be adjusted due to unforeseen /uncontrollable circumstances. You are required to make one phone call to report an absence. Call by 6:30 am (or the night before, if possible). 6