The school district will operate a school lunch and breakfast program in each attendance center. The school food program services will include hot lunches through participation in the National School Lunch Program and supplementary foods for students during the school day. Students may bring their lunches from home and purchase milk or juice and other incidental items.
School food service facilities are provided to serve students and employees when school is in session and during school-related activities. They may also be used under the authorization of the Superintendent for food service to employee groups, parent-teacher meetings, civic organizations meeting for the purpose of better understanding the schools, and senior citizens in accordance with board policy.
The school food program is operated on a nonprofit basis. The revenues of the school food program will be used only for paying the regular operating costs of the school food program. Supplies of the school food program will only be used for the school food program.
The board will set, and periodically review, the prices for school lunches, breakfast and special milk programs. It is the responsibility of the superintendent to make a recommendation regarding the prices of school lunch, breakfast and milk.
It is the responsibility of Food Services Director to administer the program and to cooperate with the superintendent and head cook for the proper functioning of the school food program. The District’s meal program shall be operated in accordance with federal and state laws, rules and regulations to qualify it for financial assistance. The superintendent or designee is responsible for ensuring compliance with federal suspension and disbarment requirements.
42 U.S.C. §§ 1751 et seq. (National School Lunch and Child Nutrition Acts).
7 C.F.R. Pt. 210 et seq. (Health, Hunger-Free Kids Act).
Iowa Code ch. 283A; 298A.11.
281 I.A.C. 58.
710 School Food Services
905 Use of School District Facilities and Equipment
Approved 10-18-04 Reviewed 5-18-09, 12-22-15 3-18-2019 11-22-21 Revised 3-18-2019