Don’t Let the Apron Fool You
By Jeanne Hopkins
Karen Labare, Kitchen Asssitant at Northern Lights Elementary
Very often, the majority of the Food Service Staff in the Superior Schools have accomplished their training at a level referred to as ,”Certified at Level One” with the School Nutrition Association. This means they have successfully completed and tested in a class on nutrition and another class on food safety. They maintain this certification through 6 or more continuing education units throughout the year.
In the Superior School District, staff follows the guidelines set out by HACCP or Hazard Analysis Critical Control Points. This requires them to record refrigerator temperatures as well as freezers, dishmachines and food on the serving line. Anything not meeting the standard is removed and brought to the correct temperature.
The intent of this rigorous training is for the student customers to feel safe and secure with the food service knowledge practiced by the food service staff. The School District of Superior Food Service Department truly does employ a well trained professional food service staff. The apron is just a cover up!
Renay Boggie, School Nutrition Manager at Northern Lights Elementary
Rose Seim Assistant Cook at Four Corners Elementary
Jeanne Hopkins is the Director of Food Service for the School District of Superior
