The School District of Philadelphia Office of Early Childhood Education Prekindergarten Programs Nutrition Services Handbook

The School District of Philadelphia Office of Early Childhood Education Prekindergarten Programs Nutrition Services Handbook Revised 7/26/17

Nutrition Services Handbook Table of Contents Working Hours, Cell Phone Usage, Absences.....1 Health Precaution, Personal Cleanliness, General Work Habits....2-3 Sample Daily Schedule for Early Childhood Food Service Workers... 4 Duties for Early Childhood Food Service Workers... 5-6 Menu Portions 7-8 Procedure for Heating Food..9 Salad Service, Storage and Service of Fresh Fruit and Vegetables, Bread and Rolls.10 Procedure for Setting Tables...11 Mealtime Responsibilities...12 CACFP Meal Times 13 Procedure for School Closing, Days When Children Are Not Present...14 Kitchen Facility Checklist...15 Paperwork for Early Childhood Food Service Workers.....16 Procedures for Daily Meal Count Book..17 Food and Supply Weekly Inventory 18 Food Quality Control Data Form 19 Daily Food Temperature Log..20 Refrigerator/Cooler Temperature Log.21

Working Hours Early Childhood Food Service Workers: 8:15 A.M. to 12:45 P.M. Sign the TPER when you arrive each day and include the time that you arrive each day. Sign out and record the time that you leave each day. Early Childhood Food Service Workers who work 4 ½ hours are entitled to one 10-minute work break prior to lunch service. You cannot trade off break time for early departure. Early Childhood Food Service Workers are paid for school holidays, ten sick days per year, and one personal day per year. Cell Phone Usage Cell phones and cell phone ear pieces must never be used in the classroom or in the kitchen area. Cell phones may only be used during break time. Absences If you plan to be absent, you must adhere to the following procedures: Kelly Educational Staffing manages all absences and substitute service, including Early Childhood Food Service Workers. You must follow their current procedures for reporting absences. Failure to follow their procedures could impact your pay. You must call the main office of the school and the classroom teacher. Call the classroom teacher by 8:15 A.M. so that he/she will be aware of your absence and can make arrangements for breakfast that day, if a substitute is not available. Calls must be made each day of your absence, except for long-term absences. All Early Childhood Food Service Workers must submit a SEH-86 form (Request for Absence) for the length of each absence. For absences of more than three (3) days, the SEH-3 form must be completed and signed by a physician. All forms must be submitted to the principal at a school site or the Education Coordinator at an off-site. Failure to submit the proper documentation may result in your paycheck being withheld until the necessary documentation is received. Documentation is also needed for absence due to jury duty. In Case of Absence The following items must be completed for your center in case of your absence: Ensure that you have extra cereal and emergency meals at the center. Call the Nutrition Hotline (215-400-6660) to request cases of cereal and emergency meals. An entire day of supplies and utensils for meals must be pre-bagged. Meet with classroom staff to familiarize them with the kitchen area and to show them where you store your supplies. 1

Health Precaution If you have a cold, a cough, an infection, a communicable disease, vomiting, diarrhea, an open sore, or a boil or other skin eruption, do not report to work. In this situation, you must follow the procedures for absences so you can be coded properly. Personal Cleanliness Personal hygiene means a clean body, clean clothes, and clean work habits. Many foodborne illnesses can be avoided by practicing good hygiene. Shower or bathe daily. Wear clean clothes. Keep fingernails clean and well trimmed. Nail polish and false fingernails should not be worn. Hands must be washed with warm, soapy water and gloves must be worn. Cuts or wounds on the hands must be covered by a clean, tight-fitting bandage and a glove. Remove jewelry from hands and arms. Rings may not be worn unless they are a plain band. Bracelets and watches must also be removed before preparing food. Dress properly for the job. Wear washable work clothes. Your clothes must be covered with a clean apron. The apron must not be worn outside. It must be removed and properly stored before taking a break or using the restroom. Aprons must be washed weekly or more frequently if necessary. Wear clean, low-heeled, properly fitting shoes with non-skid soles. The heel and toes should be completely enclosed for sanitation and safety reasons. Do not wear canvas sneakers, bedroom slippers, or sandals. You must wear a hairnet or a hat at all times when preparing and serving food. It must completely cover the entire hairline. Do not touch your hair while you are working. General Work Habits Do not eat, drink, smoke, chew gum, or spit in food storage, preparation, or serving areas. Do not cough or sneeze near food. Use disposable tissues as needed and throw used ones away. Wash hands after using a tissue. Do not carry used handkerchiefs or tissues in your pocket. Do not comb your hair, apply make-up, or file your nails in the food preparation area. Hands must be washed at handwashing sinks, not at food preparation sinks. Hand sanitizers must never be used in place of washing your hands. Wash your hands and exposed portions of your arms: o Before putting on gloves 2

o Before beginning work and before beginning a new task o After each visit to the restroom o After coughing, sneezing, or blowing your nose o After touching your hair, face, or body o After eating, drinking, smoking, or chewing gum o After handling non-food items (boxes, crates, etc.) o After taking out garbage o After handling cleaning chemicals that could contaminate food 3

Sample Daily Schedule for Early Childhood Food Service Workers 8:15 Sign in when you arrive. Put on apron, hairnet and wash hands. 8:20 Clean work area with cleaning solution. 8:20 If hot items are on breakfast menu, put food in oven. 8:25 Deliver breakfast bags, milk, cereal, and juice to classroom(s). Clean and set tables. 8:35 Deliver hot food to classroom(s). 8:45 If delivery has arrived, check items and report any shortages to Nutrition Hotline (215-400-6660) immediately. 9:15 9:45 Clean up after breakfast in each classroom, wipe tables and sweep floors. Review What s for lunch? during circle time. 10:00 11:30 Prepare for lunch bag bread, rack food for oven. Complete lunch preparation, heat lunches, separate food, and prepare for delivery. Clean and set tables with children. 11:30 Deliver lunch to classroom(s). Help children and staff during lunch (rotate rooms each day). 12:15 12:40 Clean classrooms, wipe tables and chairs, sweep floors. Ensure that kitchen area is clean. Prepare breakfast bags for the next day. If there is enough refrigeration space, rack food to be heated for breakfast the next day. Assemble and pack snack bags. 12:40-12:45 Deliver snack to classroom(s) and sign out. ***Do a thorough cleaning of tables and chairs in the classrooms each Friday. All Early Childhood Food Service Workers are responsible for all duties and paperwork. All tasks must be completed when someone is absent. For centers with more than one food employee, responsibilities must be rotated daily. One should not do the bulk of the work. All food service staff must know how to perform all duties. Early Childhood Food Service Workers who work 4 ½ hours are entitled to one 10-minute work break prior to lunch service. You cannot trade off break time for early departure. 4

Duties for Early Childhood Food Service Workers General Duties Be available for all deliveries. Check food deliveries with the delivery ticket before signing. Report all shortages on the day of the delivery. Call the Nutrition Hotline (215-400-6660) immediately to report shortages. If no one answers, leave a message on the voicemail. Note the shortage on the delivery ticket, as well. Refrigerate all food, milk, and juice immediately. The refrigerator thermometer should read between 36ºF and 40ºF. Check and record temperatures in the morning and afternoon each day. Call the Nutrition Hotline if equipment is not at the proper temperature for food storage. Open all cartons that contain frozen juice or fruit rather than storing the entire box in the refrigerator. Record lot numbers on the menu daily. Check the list of children with food allergies daily. Remind classroom staff of substitutions being made for these children. Write all substitutions on the menu. Serve meals on time. Breakfast must be delivered to the classrooms by 8:30 A.M., lunch must be delivered by 11:30 A.M. (allow 15 minutes for the food to cool before it is delivered to the classrooms at 11:30), and snack is to be delivered to the classrooms just before you leave for the day. Clean the refrigerator at least once per week. Wipe up spills immediately. If you share the refrigerator with the school, you must help to clean it. Clean oven at least weekly. Do not allow spilled food to bake in it. If you share the oven with the school, you must help to clean it. The kitchen area must be swept daily and mopped at least weekly. All work surfaces are to be wiped daily with cleaning solution. Mops and buckets must not be kept in food preparation areas or near any food items. Paperwork must be organized in file folders, envelopes, or bins. Breakfast Clean the classroom tables for breakfast with cleaning solution. Placemats must be used for all meals and snacks. Deliver breakfast to the classrooms. Each child must be served a complete breakfast: milk, fruit/juice, and the breakfast entrée listed on the menu. Circulate to all classrooms and assist children with meals, as needed. Children must be involved in the process. Clean eating areas in each classroom after the meal by wiping tables with cleaning solution, sweeping floors, and cleaning up any spills. Strain leftover cereal and milk and discard. Do not allow children to dispose of leftover milk. Do not leave any leftover food in the classroom. 5

Lunch Take a lunch count for each classroom, including children, staff, and volunteers. Only Head Start should include adults in lunch service. Check the menu for eating and serving utensils and condiments that are needed for the meal. Include extras of each item for each classroom. Follow the preparation instructions for bagging the bread. Heat lunch entrees and check food often to prevent under or over cooking. Use the food thermometer to ensure that food has been cooked to the proper internal temperature. Take the temperature of the food and record it on your temperature log. After the lunches have been heated, pack them in food bins and keep them in the kitchen area until lunchtime. Do not pack cold milk with hot food items. Allow a 15-minute cooling period before serving the food. Clean the classroom tables for lunch with cleaning solution. Deliver the food to the classrooms at 11:30 a.m. Assist children with lunch, as needed. Children must be involved in the process. After Lunch Pack the afternoon snack. Pack the breakfast bags for the following day. Clean eating areas in each classroom after the meal each day by wiping tables with cleaning solution, sweeping floors, and cleaning up any spills. Remove all food, milk, and serving supplies from the classrooms. Do not allow children to dispose of leftover milk. Discard all leftover food. Any food that has not been served must be thrown away. Deliver snacks to each classroom. Inform staff of any snack items that are in the refrigerator. Daily Cleaning of Kitchen Area and Equipment The following items are to be cleaned daily: Food bins Food carts Food preparation area (including all work surfaces) Floor in kitchen must be swept daily All paperwork must be put away daily 6

MENU PORTIONS EC CODE MENU ITEM SERVINGS PER TRAY SERVINGS PER CHILD 251 Hamburger Patty 4 1 each 253 Salisbury w/gravy 4 1 each w/gravy 255 Meatloaf w/gravy 4 1 each w/gravy 259 Swedish Meatballs 4 3 meatballs w/gravy 260 Meatballs w/tomato Sauce 4 3 meatballs w/sauce 23064 Spaghetti w/meatballs 2 ~1/2 cup w/3 meatballs 23031 Spaghetti w/meatsauce 2 ~1/2 cup each 23047 Spaghetti w/turkey Meatsauce 2 ~1/2 cup each 287 Sloppy Joe 4 ~1/2 cup each 273 Taco Meat 4 ~1/2 cup each 261 Homestyle Chili w/beans 4 ~1/2 cup each 23071 Vegetarian Bean Chili 4 ~1/2 cup each Scrambled Eggs w/turkey 264 Ham 4 ~1/4 cup each 23036 Macaroni and Cheese 4 ~1/2 cup each 230681 Vegetable Lasagna 2 1/2 tray each 2443 Mini Cheese Ravioli 2 4 ravioli w/sauce 23035 Rotini Pasta Bake 2 ~1/2 cup each 272 Turkey w/gravy 4 1 each w/gravy (3-4 slices w/gravy, if turkey is sliced smaller) 23041 Cheesy Chicken, Potato and Broccoli Bake 2 ~1/2 cup each 23034 Chicken Rice Bowl w/vegs. 2 ~1/2 cup each 23039 Orange Chicken w/brown Rice 2 ~1/2 cup each 23097 Chicken Parmesan 2 1 each 23022 Crispy Chicken Fillet 2 1 each 23023 Crispy Chicken Tenders 2 3 each 23020 Baked Chicken Nuggets 4 4 nuggets 230221 Grilled Chicken Patty 2 1 each 2543 Grilled Chicken Strips 4 3 each 23002 Grilled BBQ Chicken Nuggets 4 4 nuggets 23095 Santa Fe Chicken 2 ~1/2 cup each 23060 Chicken Fajita Strips 4 ~1/4 cup each 24106 Chicken Tacos 4 ~1/4 cup each 1263 Fish Sticks 4 3 fish sticks 23067 Fish Fillet 2 1 each 17069 Cheese Pizza 40 per case 1 each 13150 Pizza Dippers 40 per case 1 package (2 cheese sticks) 20314 Cheese Sandwich 40 per case 1 each *4 tablespoons = 1/4 cup Revised 7/27/17 7

MENU PORTIONS EC CODE MENU ITEM SERVINGS PER TRAY SERVINGS PER CHILD 13010 Turkey and Cheese Sandwich 40 per case 1 each 1309315 Three Cheese Panini 40 per case 1 each Cooked Vegetables 4 1/4 cup Salad 4 1/4 cup Fresh Broccoli, Cauliflower, Carrots 1 bag Fruit Cup Fresh Fruit Fruit Juice 1 each 1 bag (1/2 cup) 1 container each Rice/Noodles 4 ~1/4 cup Bread Bagel Roll/Muffin/Tortilla 1 slice 1/2 bagel 1 each 181 Cheesy Grits 4 ~1/4 cup 2781 Waffles 2 2 each 13564 Pancakes 2 2 each 23076 French Toast Sticks 2 3 each 16874 Chicken Biscuit 40 per case 1 each 1227 Beef Sausage Biscuit 40 per case 1 each 83099 Peach Mini Loaf 40 per case 1 each *4 tablespoons = 1/4 cup Revised 7/27/17 8

Procedure for Heating Food Food must be heated in an oven with the temperature set at 325 F. Be sure to allow enough time for the oven to preheat before placing the food inside. Some ovens may vary, please adjust the temperature accordingly. Read the heating instructions on the box for special information regarding heating times. All food must be heated to an internal temperature of 165 F. Use a clean thermometer to check the temperature. Insert the thermometer into the center of the container or food item. Be aware that some food items heat faster than others. Items like frozen broccoli, pizza, and cheese sandwiches may have to be removed from the oven before other items reach required internal temperature of 165 F. Breakfast foods such as waffles, pancakes, and French toast heat very quickly. Do not leave the kitchen while these foods are heating. Check food periodically during the heating process. Food must be removed from the oven immediately. Do not allow breakfast and lunch items to sit in the oven after heating. Allow 15 minutes of cooling time after food is removed from the oven before delivering it to the classrooms. If food must be heated early, pack the hot food in warming bags and close tightly to maintain the heat. Individual bags of fresh vegetables must not be heated. The fresh vegetables must be served cold. 9

Salad Service: Do not wash salad. Salad dressing is to be served in packets on the side, not mixed into the salad. Salad is to be served with two serving spoons, not hands. Storage and Service of Fresh Fruit and Vegetables: Store all fresh fruits and vegetables in the refrigerator. Each child must receive an individual bag of sliced fruit or vegetables. Do not open the individual bags with multi-use scissors. Show children how to use the tear strip to open the individual bags. Bread and Rolls: All bread and rolls are to be served the day they appear on the menu. Do not save bread and rolls to use on another day. Wear gloves when handling bread and rolls. Count bread slices and rolls for each table. Put appropriate number of whole slices of bread or whole rolls into small bags. Make sure that there is a bag of bread for each table in every classroom. 10

Procedure for Setting Tables Early Childhood Food Service Workers are to assist with setting the tables with appointed lunch helpers (children). Be sure to include condiments when delivering food to the classrooms and setting tables. Pack extra utensils in the bags for each classroom. Wipe table with cleaning solution and allow to air dry Put placemats on the table Place plate in center of placemat Place napkin/straw pack and fork on the left side of plate Place knife and teaspoon on right side of plate Milk and juice is placed on the right side of placemat above the knife Milk Juice Note: All utensils must be kept in bags inside of plastic storage bins with lids. 11

Mealtime Responsibilities Mealtime is an integral part of the school day and all staff must participate. Mealtime is part of the Early Childhood curriculum and a learning time for the children. It should be an enjoyable and relaxing time. Children are to be allowed 30-45 minutes to eat. Before Meals 1. Staff, volunteers, and all other mealtime participants must wash hands and wear gloves before meals. Children may need to wash their hands after meals. 2. Help to transition children to mealtime by having them sing food songs as they set the tables and wait for the food. 3. Arrange tables so children can sit in small groups for family style eating. Do not use banquet style arrangements. 4. Children must assist in setting the tables. Placemats are to be used for all meals, including snack. During Meals 1. Instruct children to keep all food and utensils on their placemats. 2. Encourage children to use all utensils, including plastic knives. 3. Milk is to be opened by the children at the beginning of the meal. 4. It is our goal and best practice to have children serve themselves. Use your judgment and assist when necessary. 5. Adults are to sit at the table with children to assist, supervise, and model appropriate mealtime behavior. 6. All mealtime participants are to be served the same food, except children who have food allergies or other food restrictions. Staff members that bring their own food for lunch are to eat it during their scheduled break. 7. Meal and snack forms are to be completed during the meal at the point of service. 8. Mealtime is an opportunity for language and social development. Children are to be encouraged to participate in mealtime conversation. 9. If a utensil drops on the floor during the meal, discard and replace it with a clean one. After Meals 1. Children should assist with cleanup. All eating utensils must be discarded after the meal. Adults are to dispose of leftover food and milk. 2. Tables must be cleaned and areas around the table must be swept. 3. Cots are to be placed in the classroom after lunch has been finished and the floors have been swept. 4. A transition activity should be planned between lunch and nap time. This is an excellent time for tooth brushing and learning about dental health. 12

MANDATORY CACFP MEAL TIMES IN ORDER TO COMPLY WITH CACFP MEAL TIME GUIDELINES, YOU MUST ADHERE TO THE FOLLOWING MEAL TIMES: Meal Starting Between Ending no later than Breakfast 8:30 to 8:45 a.m. 9:15 a.m. Lunch 11:30 to 11:45 a.m. 12:15 p.m. Snack 2:15 p.m. 2:45 p.m. THIS SCHEDULE IS TO BE FOLLOWED MONDAY THROUGH FRIDAY. CHILDREN WHO ARRIVE LATE ARE TO BE OFFERED BREAKFAST.* According to CACFP regulations, at least two hours must elapse between the start of one meal and the start of the next meal. *Note: All Early Childhood center-based children must be served a nutritious breakfast regardless of arrival time. Only record the later breakfast on the meal form, if the child has breakfast before 10:00 A.M. 13

Procedure for School Closing Please use the following list of end-of-year closing procedures for your center: Remove all milk, juice, and leftover food from kitchen areas and place in appropriate areas for end-of-year disposal Clean refrigerators and coolers inside and outside, dry them, and lock the refrigerators and coolers DO NOT UNPLUG REFRIGERATORS AND COOLERS! Clean ovens inside and outside Clean the kitchen area Clean tables and chairs in the classroom Clean and organize cabinets used for storage of supplies and utensils Store trash bags in locked cabinet Store all food service equipment in a safe and secure place (cereal and snack storage containers, food bins, etc.) Take inventory of supplies and fax to the Nutrition Office (215-400-4272) Make sure that all paperwork (menus, temperature logs, daily count books, delivery tickets) is organized in the expanding file folder and stored in a locked cabinet at your center. Do NOT send this paperwork to 440 N. Broad St. Label keys for refrigerators, storage cabinets, and kitchen areas and leave them with the main office to be kept with the Head Start or Bright Futures keys Notify us of any changes of address or phone number: For Head Start, contact Melody Hidlebird at 215-400-6216 For Bright Futures, contact Cesar Ramos at 215-400-6602 Days When Children Are Not Present You are expected to be at your center for your scheduled workday when schools are open for staff only. For professional development days, please check with the Nutrition Office to see if you must attend a meeting or remain at your school. Complete the following tasks at your school when no children are present: Be available to receive deliveries. Clean food preparation areas and all food service equipment. Wash all tables and chairs in each classroom. Bag supplies for future meals. 14

CENTER: THE SCHOOL DISTRICT OF PHILADELPIA Bright Futures, Head Start, and Partners KITCHEN FACILITY CHECKLIST DATE: Personal Appearance Wearing clean clothing daily Wearing hair net daily Wearing clean apron daily Wearing sturdy work shoes Fingernails clean and free of nail polish Kitchen Cleanliness Counters washed before and after use Refrigeration units polished, free of splatters or smudges Oven clean Cabinets, drawers, and storage containers clean and organized Floor clean in open areas and under equipment Trash emptied daily Lids on trash cans at all times and cleaned Storage area clean and organized Stock dated upon delivery Stock rotated on first in first out rule Record Keeping Menu posted and followed Food and refrigerator temperatures recorded daily Inventory sent weekly Proper substitutions made and recorded on menu Safe Food Handling Practices Uses gloves when handling food Working thermometer in refrigerator- 35 to 40ºF Working thermometer in freezer- below 0ºF Defrosts food in the refrigerator Storing all perishable food in refrigerator or freezer Place baking soda in refrigerator and/or freezer Washes hands often: after telephone use, bathroom use and/or personal contact Holding hot foods at safe temperature-above 140 F Holding cold foods at safe temperature below 40ºF Refrigerator clean, organized, and free of decayed food Freezer clean, organized, and free of food that is old or freezer burned Adjustments/Cancellations Made Recommendation YES NO EC Food Service Worker Nutrition Field Representative 15

Paperwork for Early Childhood Food Service Workers Inventory Inventory is to be taken each week on Thursday afternoon using the Food and Supply Weekly Inventory form. If Thursday is a holiday, please complete the inventory on Friday. Complete the inventory after your delivery, if possible. Record all items that were delivered the day you take inventory. Please count and record items accurately. All sites must fax the inventory form to the Nutrition Office (215-400-4272) before you leave for the day on Thursday. If the fax at your center is not working, please call and report your inventory to the Nutrition Hotline (215-400-6660). Please note that most supplies will be delivered to your center on Thursday. Condiments can only be delivered the day before they appear on the menu. Menus Menus are to be posted in each classroom and in the food preparation area. Substitutions and/or corrections to the menu are to be recorded on each menu. Lot numbers and dates are to be recorded on the kitchen copy of the menu. Lot numbers are not the same as item codes. Keep all menus at your center for 3 years plus the current year. Delivery Tickets Food and supply delivery tickets are to be kept on file at your center. Keep them for the current year and the two (2) previous years. Do not send delivery tickets to the Nutrition Office. Keep delivery tickets organized by week, by month, and by year in the expanding file folder. Food Quality Control Use the food quality control data form to note issues about a particular menu item or to note if a food was received in poor condition. You must include the lot number and any other identifying information on the form. Fax the completed form to the Nutrition Office (215-400-4272). Save some of the food in question to send back with the delivery driver the next day. Logs Keep a daily temperature log of food items at the time of delivery, before heating, and after heating in the oven. (see Daily Food Temperature Log) Check the thermometer in the refrigerator in the morning and afternoon and record temperatures on the Refrigerator Temperature Log. The Refrigerator Temperature Log can be taped to the refrigerator for easy access. Keep a daily meal count for breakfast, lunch, and snack by room number. (see Procedures for Daily Meal Count Book) 16

Procedures for Daily Meal Count Book 1. Split page in half (see example below) 2. Write the date on line 1 3. Write B, L, and S (breakfast, lunch, and snack) on line 2 4. Write the room number on line 3 5. Across from the room number, write in counts for breakfast, lunch, and snack 6. Place the total count on the line following the last room number 7. Skip a line 8. Continue with #2 Follow the example below: 9/19/12 B L S Rm 1 15 18 18 Rm 2 16 18 18 Rm 3 14 20 20 Rm 4 12 22 20 Total 57 78 76 9/20/12 B L S Rm 1 18 22 20 Rm 2 15 20 18 Rm 3 16 22 20 Rm 4 16 20 18 Total 65 84 76 9/21/12 B L S Rm 1 14 16 14 Rm 2 10 18 16 Rm 3 12 14 12 Rm 4 10 18 16 Total 46 66 58 17

School District of Philadelphia Office of Early Childhood Education Food and Supply Weekly Inventory Center: Date: Name: Inventory is to be taken each Thursday after the food delivery. Please fax inventory forms to the Nutrition Office (215-400-4272) prior to leaving for the day. You must complete the entire form. Do not count items that have been pre-bagged. Disposable Supplies Plates 9 Plates 6 Forks Teaspoons Knives Serving Spoons Straw/Napkin Packs Placemats Condiments Ketchup Salad Dressing Syrup Jelly Mustard Mayo Case Sleeve Food Items Emergency Meals Misc. Items Small bags Large bags Hairnets Plastic gloves Wipes Oven liners Oven cleaner Steel cleaner Case Each Comments: Rev. 6/23/17 18

FOOD QUALITY CONTROL DATA FORM Center: Address: Today s Date: Name of Food Service Worker: Date food was received: Condition of food when received: Food complaint (please be specific): Code Number (# on invoice) Lot Number (# on the box) Could the food be eaten? Yes No Upon completion, please fax this form to: 215-400-4272 Save some of the food in question to send back with the delivery driver the next day. 19

Center: School District of Philadelphia Office of Early Childhood Education Daily Food Temperature Log Name: Use this daily temperature log to record temperatures throughout the delivery and cooking process. Take temperatures of any entrees, vegetables, and starches that are heated in the oven. Date Name of item Temp. at delivery (0º-40ºF) Temp. before heating (0º-40ºF) Temp. after heating (165ºF) 20

Refrigerator/Cooler Temperature Log School Year: Center: September October November December January February March April May June Date am/pm am/pm am/pm am/pm am/pm am/pm am/pm am/pm am/pm am/pm 1 / 1 / 1 / 1 / 1 / 1 / 1 / 1 / 1 / 1 / 2 / 2 / 2 / 2 / 2 / 2 / 2 / 2 / 2 / 2 / 3 / 3 / 3 / 3 / 3 / 3 / 3 / 3 / 3 / 3 / 4 / 4 / 4 / 4 / 4 / 4 / 4 / 4 / 4 / 4 / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 5 / 6 / 6 / 6 / 6 / 6 / 6 / 6 / 6 / 6 / 6 / 7 / 7 / 7 / 7 / 7 / 7 / 7 / 7 / 7 / 7 / 8 / 8 / 8 / 8 / 8 / 8 / 8 / 8 / 8 / 8 / 9 / 9 / 9 / 9 / 9 / 9 / 9 / 9 / 9 / 9 / 10 / 10 / 10 / 10 / 10 / 10 / 10 / 10 / 10 / 10 / 11 / 11 / 11 / 11 / 11 / 11 / 11 / 11 / 11 / 11 / 12 / 12 / 12 / 12 / 12 / 12 / 12 / 12 / 12 / 12 / 13 / 13 / 13 / 13 / 13 / 13 / 13 / 13 / 13 / 13 / 14 / 14 / 14 / 14 / 14 / 14 / 14 / 14 / 14 / 14 / 15 / 15 / 15 / 15 / 15 / 15 / 15 / 15 / 15 / 15 / 16 / 16 / 16 / 16 / 16 / 16 / 16 / 16 / 16 / 16 / 17 / 17 / 17 / 17 / 17 / 17 / 17 / 17 / 17 / 17 / 18 / 18 / 18 / 18 / 18 / 18 / 18 / 18 / 18 / 18 / 19 / 19 / 19 / 19 / 19 / 19 / 19 / 19 / 19 / 19 / 20 / 20 / 20 / 20 / 20 / 20 / 20 / 20 / 20 / 20 / 21 / 21 / 21 / 21 / 21 / 21 / 21 / 21 / 21 / 21 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 22 / 23 / 23 / 23 / 23 / 23 / 23 / 23 / 23 / 23 / 23 / 24 / 24 / 24 / 24 / 24 / 24 / 24 / 24 / 24 / 24 / 25 / 25 / 25 / 25 / 25 / 25 / 25 / 25 / 25 / 25 / 26 / 26 / 26 / 26 / 26 / 26 / 26 / 26 / 26 / 26 / 27 / 27 / 27 / 27 / 27 / 27 / 27 / 27 / 27 / 27 / 28 / 28 / 28 / 28 / 28 / 28 / 28 / 28 / 28 / 28 / 29 / 29 / 29 / 29 / 29 / 29 / 29 / 29 / 29 / 29 / 30 / 30 / 30 / 30 / 30 / 30 / 30 / 30 / 30 / 31 / 31 / 31 / 31 / 31 / Record temperature each morning and afternoon using inside thermometer. Refrigerator must be 35-40 F. Call for equipment repair if too high or too low. 21

Record temperature each morning and afternoon using inside thermometer. Refrigerator must be 35-40 F. Call for equipment repair if too high or too low. 21