Final Final 414

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT
PLAN
Kitchen Planning Project

Winter 2015
Prospectus
Possible
Rationale: title, goals, objectives
15
Policy/Procedures
20
Physical & Operational characteristics
20
Regulatory information
10
Planning Team
Floor Plan & work areas
10
Flow diagram
Equipment
10
Specs
Total
100
Earned
PLAN
Prospectus Table Of Contents
Kitchen Planning Project Rubric. 1

Planning Team Defined 3
Rationale... 4-5
Policies and Procedures Overview... 6
Policies and Procedures Defined...... 7
Operational Characteristics
Physical Characteristics.
Architectural Characteristics....
Regulatory Information
Equipment
Floor Plans
Flow Diagrams.
Appendix A: Hayden Hope Menu
Appendix B: Equipment..
Appendix C: Presentation Slides...
PLAN
Planning Team
Owner or administrator: Co-plan with the Foodservice Manager on the design of the facility
and gather and meet with other team members to discuss the development of cafeteria.
Foodservice manager: Co-plan with the Owner or Administrator on the design of the facility
and gather and meet with other team members to discuss the development of cafeteria.
Determines how menu items will be produce, such as the size and total number of portions, batch
size, type of storage, utensils needed, work surfaces and equipment needed. After analyzing the
production of food items must evaluate menu production, service, acceptability and feasibility.
Monitors the construction of the building.
Architect: Draws a blueprint of the facility the helps market the building green and by
developing the characteristics of the building style and materials that fits in with the cost. The
blueprint is then presented to contractor for physical development
Foodservice design consultant: Works with Foodservice Manager to design a layout and
implement foodservice facility and/or operations/management system.
Equipment representative: Negotiates with equipment sales representative to find the best
equipment for the facility that follows the guidelines of energy, cost and maintenance efficient.
Business manager: Responsible for financial aspect for the planning team. Collects data based
on market and factors that relate to the development. This is includes: Payroll, production, cash
register and inventory records, obtain documents on city, country, state and national guidelines.
Lastly, statistics on cost, food trends and customer information in order to ensure proper funding
for the cooperation. Continuously inspect and approve construction, equipment and installation
before facility accepts.
PLAN
Builder/contractor: To examine that all things, such as, construction, wiring, plumbing,
finishing and the equipment and the installation follows the blueprints and contracts of the
facility.
Maintenance /mechanical engineer: Provides electrical specification like the wattage and
horsepower of equipment; proper and adequate plumbing, electrical wiring and venting of the
facility that abides by the codes and standards building, plumbing, electrical and sanitation.
Prospectus
Rational
Title: Design for a non-institutional food service kitchen and dining area at Hayden Hope
Middle School.
Background (Need): Hayden Hope Middle School is part of the Los Angeles Unified
School (LAUSD) that was built 10 years ago in a low income community in South
Central Los Angeles. The demographic is predominantly African-American and Latino.
The LAUSD is working on improving the health issue of obesity by providing nutritious
meals and improving kitchen facility to be more efficient and go-green friendly. Due to
the low budget for the first 10 years, the cafeteria was an eating area without a kitchen
component. Students had to bring their own cold lunches, but because of recent increase
in funding, they will now be building a functioning kitchen to serve breakfast and hot
lunches. Hayden Hope Middle School will function as a satellite central kitchen currently
serving 450 students but expecting an increase of roughly 150 students within the next 5
years.
Goals and Objectives:
PLAN
1. To create a functioning kitchen that serves hot, nutritious meals following federal
and state guidelines to approximately 450 students between grades 6-8 while improving
the health of our students.
a.
Food will be made in a centralized kitchen where food is made from scratch in
large batches no more than 48 hours in advance.
b. A menu will be created by the food service team in order to follow the Healthy
Hunger-Free Kids Act guidelines.
c. Food will be delivered to our kitchen the night before in order to be heated for the
following day.
d. There will be 3 lunch meal times to accommodate a total of 450 students.
e. Offer water, low-fat milk, and all natural no sugar added juices.
f. Each meal will consist of the five food components: fruits, vegetables, grains,
protein, and milk.
g. Students must select at least cup of fruits and/or vegetables from their given
options of the day.
h. Half of all grains served will be whole-grain.
i. Limits are put in place for calories, fat, sugar and sodium in all foods.
j. Menu will feature a combination of cold and hot lunches for students.
k. A salad will be provided at each meal.
l. Vegetarian options are offered at all meals.
m. To implement safe food handling will be implemented during all business of
operation
PLAN
2. To create a cafeteria design that optimizes eating times, space, socialization and
accessibility to food choices in a clean environment.
a. Installation of a recycling and energy saving program to reduce costs and energy.
b. Students will have not be rushed to eat due to card service, layout of tray line, and
2 dining areas.
c. The cafeteria will be bright, colorful, and inviting.
d. Cleaning and sanitation schedule will be followed.
3. To give access to healthy food for all students no matter income to improve the wellbeing
of our children.
a. Our school will participate in reduced and free lunches.
b. A school garden will be visible during lunch.
4. To have a sustainable kitchen, cafeteria, and community that all staff and children may
participate in.
a. All materials will be recyclable.
b. Energy efficient equipment, solar panels, skylights, motion sensors, timers, and
separate programmable thermostats.
c. Our food waste will be composted to sustain our school garden.
d. Children and staff will be educated and aware of the importance of recycling and
sustainability.
e. Children will be educated by their teachers, within their classes about the school
garden, composting, and will participate in maintenance of the garden.
f. Local farmers will come in and donate produce for the current produce special.
Policies and Procedures Overview

Policy No.
Title
100 Series
Policies and Procedures Related to Personnel
100.1
Personnel Qualifications and Department Positions
100.2
Department Training Requirements
100.3
Personnel Compliance Training
100.4
Mission Statement and Personnel Conduct
100.5
Equal Employment Opportunity (EEO)
100.6
Personnel Hygiene and Uniform Policy
200
Compliance with Regulatory Standards
300 Series
Kitchen Operations
300.1
Hours Of Operation
300.2
Meal Delivery and Service
300.3
Dietary Guidelines
400 Series
Policy 400 Series: Sanitation and Infection Control
400.1
Hand Washing Techniques
400.2
Food Safety
400.3
Cleaning and Sanitizing
400.4
Use of Hazardous Materials or Chemicals
500
Workplace Safety Policy
600 series
Policy 600 series:Environmental Safety Policies
600.1
Waste Disposal Policy
600.2
Recycling Policy
600.3
Energy Conservations
*Policies and procedures are subject to change. Materials are effective 1/15
PLAN
PLAN
Policies and Procedures
1. Policy 100 Series: Policies and Procedures Related to Personnel

a. 100.1 Personnel Qualifications and Department Positions
i.
Kitchen Worker will assist Head Chef in all department objectives.
ii.
Lead Chef will comply with
iii.
Department Supervisor will manage and facilitate food services on school site.
b. 100.2 Department Training Requirements:

i.
All kitchen personnel will attend a department orientation within the first week
of the hiring date.
1.
The orientation will cover policies and procedures, compliance training and
initial verification evaluations for all kitchen related tasks.
ii.
Bi-annual Education Training will be held by department supervisor to develop

job skills and address common concerns related to existing kitchen practices.
1. Job skills and Knowledge Development Meetings will be held by department
supervisor as needed in order to develop existing skills and find better
procedures to kitchen practices.
2. The bi-annual education training will be conducted by department supervisor
to ensure proper equipment use by kitchen personnel.
c. 100.3 Personnel Compliance Training

i.
Certification Requirements for Kitchen Personnel

1. Food Worker Certification Card will be collected the first 45 days of hire by
all kitchen personnel.
PLAN
a. Every six months recertification verification is necessary by Department

Supervisor.
2. ServSafe Certifications is a requirement prior to working within the kitchen.
All employees will require to supply a copy to department supervisor upon
hire.
3. Fireline Safety Card is a requirement prior to working within the kitchen. All
employees will require to supply a copy to department supervisor upon hire.
ii.
Evaluations and Verification checklists addressing position training,

certifications, skills development and key practices will be maintained in
employee training files and reviewed annually by the supervisor.
iii.
Maintenance Records will be reviewed annually by department supervisor.

1.
All necessary renewals, credentials, evaluations and verification checklists

will be maintained within the department training files.
2. All kitchen personnel are responsible to renew and provide an updated copy
of their renewals, credentials, compliance training.
3. Credentialing classes will be set-up by the department to ensure kitchen
personnel have necessary credentials that are up-to-date.
4. All kitchen personnel will undergo annual reviews with the department
supervisor to ensure all position expectations are met.
5. Records will be maintained in the department training files and be updated as
needed throughout the year.
d. 100.4 Mission Statement and Personnel Conduct
i.
Personnel Conduct in reflecting mission statement
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1. Responsibilities and conduct for kitchen personnel is to reflect the mission

statement, laws, regulations and policies set forth by the department.
a. Mission Statement: Hayden Hope Middle School mission is to provide
nutritious meals for the student population. The Food Service Department
will strive to meet all needs required by students and, in doing so,
comply with regulations, policies and laws set forth by regulatory
agencies.
2. ALL kitchen personnel are accountable for modeling department philosophy.
3. ALL kitchen personnel will be respectful of one another and engage
respectfully towards student population, peers, visitors and school staff.
e. 100.5 Hayden Hope Middle School is an Equal Employment Opportunity (EEO)
employer and does not discriminate on the basis of sex, race, creed, color, religion,
national origin or ancestry.
i.
Kitchen personnel has the right to work free of workplace discrimination and
retaliation and, in the event this occurs, the department supervisor should be
notified.
ii.
Ethical and Fair Treatment will be given to all personnel within the department.
No unfair or unethical treatment will be tolerated and can be a reason for
termination.
1. The department encourages a team approach for conducting daily kitchen
related routines.
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2. The department encourages an open door policy for any matters, concerns or
grievances kitchen personnel may experience. A two-way communication
line is also observed for all employee concerns.
f. 100.6 Personnel Hygiene and Uniform Policy:
i.
Personal Hygiene is required by all kitchen personnel. Observance of

uncleanliness is a health safety concern and can be a reason for termination.
ii.
Nails are required to be kept by all kitchen personnel.

1. Nails should be trimmed and kept clean.
2. Nail polish is not allowed, to include clear nail polish. Observance of nail
polish during working shift is considered a health and safety violation.
3. False fingernails are not allowed. Observance of false fingernails during
working shift is considered a health and safety violation.
iii.
Hair cover restraints are required by all kitchen personnel and at all times when
handling food.
1. All kitchen workers are required to wear hair cover nets in and throughout
food preparation, kitchen or any food handling area. Observance of hair
without hair cover nets during working shift is considered a health and safety
violation.
2. Men beards must be covered while working in and throughout food
preparation, kitchen or any food handling area. Observance of beards or
moustaches without proper hair cover nets during working shift is considered
a health and safety violation.
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3. Exempt areas include employee break areas, kitchen offices and/or employee
lounge areas.
iv.
Uniforms are required by all department staff during working shift hours.
1. Uniforms are to be worn during working shift and laundered after daily use.
2. Aprons are to be used for any food handling operation and wash room.
3. Aprons should be changed after changing kitchen tasks.
4. Aprons must be removed before bathroom use.
v.
Jewelry that dangles, is loose fitted or easily detached is not permitted during
working shifts.
1. Jewelry allowed is a wedding band, stud earrings and a watch.
2. No dangling pieces of jewelry are allowed. Bracelets are not allowed.
3. Observance jewelry that does not meet the above requirements during
working shift is considered a health and safety violation.
vi.
All personnel will comply with proper identification badges at all times on
school premises.
1. Proper identification cards to be worn during work hours and will be worn
visible at an eye-level for others to see.
vii.
There is a slip- resistant shoe safety requirement that all employees will comply
with.
1. No open toe shoes are allowed.
2. Slip resistant shoes are required.
3. Any bare foot area should be covered.
viii.
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Cell phone use will be strictly limited during breaks and never allowed when
handling food or any food related or kitchen task.
2. Policy 200: Compliance with Regulatory Standards

a. All employees will comply with the laws, regulations and policies set forth by the
department.
i.
All regulatory standards will be set forth and reinforced by supervisors.
b. The department will comply and provide with one meal to all kitchen personnel.
i.
Staff personal food can be kept in employee lounge refrigerator.
ii.
Kitchen refrigerator is not allowed for employee use.
Further regulatory standards are listed in the Regulation Information of this Prospectus.
3. Policy 300: Kitchen Operations
a. 300.1 Hours of Operation are Monday through Friday from 7:15 am to 12:45 pm.
i.
Special Circumstances include school operatives, community collaborates and

for extended after school activity hours.
ii.
Any students missing their scheduled meal time can have access to ready
prepared meals with a school office verification slip.
b. 300.2 Meal Delivery and Service

i.
Meal Order Service will have standard operating procedures that do not disclose
student personal information.
1. Student will be provided with an identification number or identification card
when retrieving meals.
2. Any cash transaction will be dealt by the cashier only.
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3. Payments other than cash will be credited by department supervisor or

designated employee.
a. A receipt will be printed and made available to the student and school
administration office for records.
ii.
Meal preparations will be made prior to meal delivery service and occur as
needed for missed meal stocks.
iii.
Stocking using the first-in first-out method is required before and after every
meal service.
1. Any expired food will be thrown away.
2. Any near expired food should be used on an immediate basis.
iv.
Preventative Maintenance will be conducted by kitchen personnel on a daily

basis.
1. Proper calibration of thermometers, refrigerators, freezer and drink
dispensing machines are included in daily preventative maintenance tasks.
2. All preventative maintenance will be initialed and dated in the logs provided
by the kitchen staff and reviewed monthly by department supervisor.
v.
All equipment repairs will be addressed to Lead Personnel or department

supervisor and properly annotated in the logs provided.
c. 300.3 Dietary Guidelines

Reference: The dietary guidelines enforced by the United States Department of
Agriculture (USDA) Food Nutrition Service (FNS) will be followed in
accordance with 2010 Dietary Guidelines for Americans. Regulations set forth by
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The Healthy Hunger-Free Kids Act (S. 3307) and Child Nutrition and
Reauthorization Act (S.204) will also be followed by the department.
i.
All students qualified as low income have access to nutritious meals.

1.
The meals will follow the nutrition standards recommended by the 2010
Dietary Guidelines for Americans and comply with Hayden Hope Middle
School Wellness Policy.
2. During meals offered the department will provide the following:

a. Offer water, low-fat milk, and all natural no sugar added juices.
b. Each meal will consist of the five food components: fruits, vegetables, grains,
protein, and milk.
c. Students must select at least cup of fruits and/or vegetables from their
given options of the day.
d. Half of all grains served will be whole-grain.
e. Setting limits on calories, fat, sugar and sodium in foods
f. Menu will feature a combination of cold and hot lunches for students.
g. Offer vegetarian options during the week.
h. Providing a salad at each meal.
3. Special diets will be individually monitored by the Food Service Director or
Registered Dietitian.
a. A doctors note will be required from the student and a copy will be kept
on file in the student information folder.
4. Common allergies will be listed and made available to all kitchen personnel.
a. An ingredients list will be made for all food served by the department.
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4. Policy 400 Series: Sanitation and Infection Control

a. 400.1 Hand Washing Techniques:
All kitchen personnel will comply with proper hand washing techniques.
i.
Washing your hands for at least 20 seconds. Always wash with soap and water.
ii.
Hand Washing to prevent infection spread. Use of hand lotion to prevent drying
or cracking of the skin.
iii.
Hand washing for meal service delivery and retrieval of soiled objects.
iv.
Hand washing for every task change or after protective personal equipment use.
b. 400.2 Food Safety

All kitchen personnel will comply with food safety policies.
i.
Food Poisoning procedures:

1. A caution label will be produced for allegated food poison product.
2. Report event to Lead Kitchen Worker, Food Service Director and Principal.
3. The department personnel is required to comply with any investigation of
any suspected food poisoning or food recall process.
ii.
Food Recall procedures:

1. A caution label will be produced for allegated food recall product.
2. Report event to Lead Kitchen Worker, Food Service Director and Principal.
3. The department personnel is required to comply with any investigation of
any suspected food poisoning or food recall process.
iii.
All kitchen personnel will comply with the standard time and temperature
controls.
1. Hot food item temperature requirements are kept at 140F or above.
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2. Cold food item temperature requirements are held cold at 40F or below.
3. Freezer temperature requirements will be kept at 0F or below.
4. Dry storage is to be kept between 50F-70F.
5. Foods are no longer safe to eat when they have been in the danger zone of
40-140F for more than 2 hours (1 hour if the temperature was above 90F).
c. 400.3 Cleaning and Sanitizing
The department will follow proper cleaning and sanitation practices.
i.
Wash, rinse and sanitize food contact surfaces as in sinks, tables, cutting boards,
equipment, carts and equipment.
ii.
In accordance with Occupational Safety and Health Administration (OSHA), the

use of chemicals for cleaning and sanitation control are to adhere to the proper
chemical use.
iii.
All surfaces will be tested daily for contaminants using the kitchen testing kits.
iv.
Cross contamination will be prevented by using proper hand washing and

sanitation practices.
v.
Observance of pests requires a third party agency for pest control measures.
d. 400.4 Use of Hazardous Materials or Chemicals

i.
Material Safety Data Sheets (MSDS) will be provided for every chemical used
within the kitchen.
1. MSDS and chemicals will be stored in all chemical storage rooms.
2. A copy will be available in the kitchen office
ii.
The use of Personal Protective Equipment (PPE) is strictly required.
iii.
Chemical Spills procedure:
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1. Handle chemical spills in accordance with MSDS provided by Department.

2. Report any chemical spills events to Lead Kitchen Worker or Food Service
Director.
5. Policy 500 Workplace Safety Policy
i.
Safety Rules for Hazardous Materials

1. Never store food in used empty chemical containers
2. Never put chemicals into used food containers
3. Never mix chemicals
4. Always follow the manufacturers directions and use the designated personal
protective equipment with the chemical, as directed.
ii.
Workplace Safety Rules

1. Work safety is a priority. Everyone should always be vigilant for any unsafe
acts or conditions and report them immediately.
2. All kitchen personnel will comply with proper lifting techniques.
3. Use of PPE for kitchen related tasks are required.
a. Tasks concerning hot materials, sharp objects, chemicals, spills,
equipment use, aprons or overcoats used in cold storage areas are
included.
4. Report Safety Violations to lead personnel and Supervisor.
a. Any cuts, open sores, burns, accidents or injuries reported immediately.
b. Respiratory or gastrointestinal infections are also to be reported to lead
personnel and food service director.
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c. Unsafe workplace conditions or acts to reported to Lead Kitchen Worker

or Food Service Director.
5. Fire or evacuation drills will be addressed during evaluation or training
verification.
a. Flammables will be addressed.
b. Fire alarms and fire extinguisher locations will be addressed.
c. Understanding of plans designed for fire or evacuation drills.
6. Improper use of kitchen equipment is a safety hazard.
a. Thermometer calibration and maintenance is required to be conducted
by kitchen personnel.
b. Any equipment repairs will annotated in log record and an inquiry
request for repair services sent to engineering department.
c. Maintenance records for all equipment will be annotated in log record
and reviewed by the department supervisor on a weekly basis.
iii.
The department supervisor or designated employee will keep Work Safety

Bulletin Board up-to-date.
iv.
Work safety will be implemented during any evaluation or training verification

by the department supervisor.
6. Policy 600 Environmental Safety Policies

The department and all employees will practice waste disposal practices, recycling
practices, energy and water conservation during working shift hours.
a. 600.1 Waste disposal policy
i.
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All waste produced during working shift hours will be collected and
disposed of in the waste disposal bins.
ii.
Cardboards, plastics, glass, aluminum, and paper will disposed of in

corresponding department recycling bins. These items will not be disposed
of in regular waste disposal bins.
iii.
Waste that includes fruit scraps, vegetable scraps, meal leftovers, and
general kitchen spoilage will be collected and transported to the school
garden compost.
b. 600.2 Recycling policy

1. Employees should recycle paper, cardboard, plastic, glass and aluminum as
needed throughout their shift. These items will be collected in their
corresponding recycling bin.
2.
Employees are encouraged to participate in recycling programs when the

recycling task does not interfere with kitchen operations tasks.
c. 600.3 Energy Conservation

1. To ensure proper energy conservation, all lights will be turned off when
working areas are not in use, after working shift is ended and when daylight
is appropriate for no electrical light use.
a. Equipment using electrical outlets will be turned off at the end of
working shift.
b. Unplug small electronics when not in use such as; microwave, toaster,
cell phones being charged, radio and coffee pot in the lounge
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c. The use of lighting fixtures on computerized timers and/or motion

sensors will be maintained
d. Indoor and outdoor lighting will be
2. Heat Ventilation and Air Conditioning will be regulated differently in the
kitchen and in the dining area.
a.
3. The department and kitchen personnel should practice water conservation
practices to ensure effective use of water supply.
a. Water should not be running after use.
b. Kitchen personnel should ensure proper water valve closure in an event
of plumbing disaster.
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Operational Characteristics
Customer Profiles
Students
Hayden Hope Middle School is located in a low-income community, because of the
socioeconomic status, we expect majority of our students to qualify for the free lunch program
but expecting about 15% will have the opportunity to have lunch at a reduced price and 5% will
pay full price. Based on the age group of the students, on average students will consume roughly
75% of their lunch, the other 25% will have a mix count of food waste and empty drink
containers that will be recyclable. Most students are not vegetarians, but the menu presents items
to accommodate vegetarians and also non- vegetarians that they can also enjoy.
Employees
All employees will go through proper screening before hiring that includes: drug test,
background check and must be physically able to lift heavy items. Having kitchen knowledge is
mandatory for full-time staff but recommended for part-time workers. Prior to hiring employees,
they must be ServSafe certified to ensure they are knowledgeable on kitchen safety, sanitation
and all other protocols. Foodservice manager and head chef will be full-time on a salary pay with
medical benefits working roughly 12 hour days. All other kitchen workers will be hourly-pay
working part-time without benefits. Two shifts will be offered from 7am-12:00 pm and 11am4pm.
Menu
Hayden Hope Middle School goal is to allow students to experience comfort food items
in a healthier alternative while maintaining desirable flavors. Menu items were selected based on
our goals and objective: low sodium, calories and fat, limited sugar, offering at least one item
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from the five food groups, etc. The main entrees on our menu are common and/or comfort foods
most students are use to like spaghetti and grilled cheese but made from whole wheat grains.
Items were also chosen based on the guidelines of Healthy Hunger-Free Kids Act, National
School Lunch Program and School Breakfast Program. Our menu pattern includes, breakfast and
lunch; breakfast served a la carte as grab-n-go items. Lunch includes: one choice of entree, up
two fruits and up to two vegetables and choice of milk or juice. The menu will go through a
weekly cycle of four different menus so that students can have a variety of health choices. Once
a week, during lunch hours, we will have two a la cartes offering a new vegetable every month
from our school garden while students wait in line. The idea is to show students the different
ways of eating vegetables, the importance of growing your food and healthy eating.
Our a la carte workers will be local farmer representatives volunteering their time to
provide extra produce, a side from our gardens, to prepare special. Items from a la carte will be
served cold/room temperature and student will be given the recipes as well to allow them to try
them at home with their parents. Breakfast items are grab-n-go and these items were chosen
based on guidelines of School Breakfast Program and items that can be eaten quickly before
students attend class. Hayden Hope Middle School complies with the Federal meal requirements
of the Child Nutrition Programs (National School Lunch Program and School Breakfast
Program) therefore qualifies to receive reimbursement from the federal.
Service
The kitchen will service as a satellite central kitchen. Lunch items will be pre-cooked at
an off-site satellite kitchen and delivered every evening between the hours of 1pm-3pm. Most
items will be delivered frozen and stored in our on-site freezer overnight; if thawing is required,
those items will be later transported in the cooler in morning before serving hours. Items
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delivered refrigerated and dry storage will be properly stored in the facility until needed for
service. The kitchen will be open for food service from 7:15am-1pm serving breakfast from
7:15am-7:45am to approximately 300 students. Lunch will be served in three different time
frames, grade 6 at 11:00am-11:30 grade 7 at 11:40am-12:10pm and grade 8 at 12:20pm12:50pm. Garden will be operating from 7am-4pm so that students and school staff are able to
visit and check out the new items that are growing. Each grade level has a total of 150 students
so we are expecting to serve approximately 375 students in total. We anticipate that at least 60%
of the students will partake in our breakfast service and at least 85% in lunch. Expect each
student will use their school ID to purchase their lunch to allow students to spend more time
eating and less time waiting. If students are on reduce or paying full price for lunch, their ID card
will have money loaded on to them when they swipe their card but if students do we do have a
cashier to assist with payment and proper swiping of cards. There will be two full-time
employees (Foodservice Manager and Chef) and 10 part-time staff in the kitchen.
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Physical Characteristics
Design of cafeteria
The physical structure of Hayden Hope Middle School cafeteria is a one level abstract
building; the exterior of the building represents the school colors, blue and gold, and its Viking
logo. The interior is brightly lit and spaces for the students and staff.
When you first enter the cafeteria student immediately form two lines for payment, then
they are able to check out our a la carte special of the week while waiting in line. Once students
check out the a la carte special they then gather food, while still forming two lines. After students
receive their lunch, they go directly into the dining area. There are two dining areas available for
the students; both dining areas have long and round tables that fits roughly eight students at each
table. Tables are mainly set-up to encourage students to have social interaction while have an
exterior view of the school ground.
Besides the main entrance, there are exit doors in each dining area and fire extinguishers
in case of an emergency. Trash and recycle bins are located throughout the facility, with roughly
two in the dining area and one by the main entrance/exit of the cafeteria. The dining area
contains one large skylight and fewer fluorescent lights. All utensils (plates, forks, knives,
spoons and napkins) are recyclable items and lunch trays will be all plastic.
Kitchen area of the cafeteria will have two main components, main kitchen and serving
line area. The serving line will have a banquet set-up and two kitchen staff will be assisting with
serving the students. When in the serving line area there will be one handwashing station, two
doors to access the kitchen and one fire extinguishers. Students will have the opportunity to
visually see items being assembled into their trays; we want students to see how their food is
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being presented. The serving line has sneeze guard placed around food items to protect students
as they are being served.
The main kitchen as two access doors with the serving line, large door in the receiving
dock and a lounge area with restrooms that is separated by a hallway for the employees. The
kitchen as roughly five hand washing station and two emergency exits, one in the hallway and
the receiving dock area. The kitchen as well has smaller skylights and more fluorescent lights.
All serving and cooking utensils are made from stainless steel. Lastly, the school garden is
located behind the cafeteria building that is accessible through the kitchen and the school ground.
Architectural features
Flooring
Hayden Hope Middle School kitchen will utilize thickset unglazed red quarry tile
throughout the kitchen, which is abrasive and therefore slip-resistant. This tile will maximize the
safety in the kitchen setting and equip the kitchen for a durable and resilient environment. The
quarry tile will be covered six inches up at all walls and equipment bases. All flooring in the
kitchen will comply with the health department requirements and certain areas of the floor will
be installed at a slope so that draining is accessible. This will also decrease employee labor due
to the ease of cleaning.
Flooring in the dining area will be a different material as we are expecting much more
traffic in this area. A light beige colored vinyl flooring that is backed with foam and has a
cushioned, flexible surface will be used. The light color of the flooring will help staff distinguish
grime easier and the vinyl backing will be an agent for noise reduction. Also, the vinyl flooring
will be coated with a wax finish and sealed to protect its longevity. This type of flooring is very
resilient to water, acids, denting, alkalies, grease, and oil. Therefore, it is ideal for a school
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dining area, where there may be a high occurrence of spills. The specificity of this flooring is
from Armstrong Commercial flooring which are made of low-emitting materials and adheres
with LEED guidelines. Proper cleaning education will be made clear with custodial staff on this
specific flooring.
Walls, Ceilings and Noise Reduction
Areas of the kitchen that have a high moisture and splash zones must be fully covered
with non-absorbent material; such as ceramic tiling. Therefore, ceramic tile will be utilized on
the kitchen walls instead of stainless steel to avoid the hazard of reflected glares from the
lighting and still allow ease of cleaning. Ceramic lasts for years and will be installed so that any
pipes or wires are concealed. Installations of the ceramic will adhere to safety issues such as;
rounding corners and angles to prevent chipping. As a result of the kitchens satellite/ central
style, we expect low amounts of soiled equipment which in turn will decrease employee labor.
White colored, vinyl faced lay-in tiles will be used for the ceiling in the kitchen and utensil
washing areas because it is non-absorbent, smooth and washable. This material must also be
humidity, sag, and mold resistant. Throughout the dining area, fiberglass reinforced polyester
panels which are laminated to drywall surfaces will be utilized in the dining areas to avoid the
high cost of ceramic throughout the cafeteria walls. The color of the panels will be a light blue
color because it is part of the school colors and to help the custodial crew identify any
uncleanliness on the walls. Acoustical ceiling panels will be used in the dining area that adhere
to health department regulations, local fire codes, are resistant to mold/mildew and are noise
reduction agents. Fiberglass reinforced polyester panels which are laminated to drywall surfaces
will be utilized in the locker rooms because they are functional for non-splash zones. Locker
rooms will also have light beige colored vinyl flooring that is backed with foam and has a
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cushioned, flexible surface to help with noise reduction. White colored, vinyl faced lay-in tiles
will be used for the ceiling in the locker room and restroom areas because it is non-absorbent,
smooth and washable. This material must also be humidity, sag, and mold resistant. Restrooms
will have ceramic tiles for walls because it is highly durable and easy to clean. Although ceramic
may be expensive it will also match the rest of the kitchens layout and save on the budget later
due to its longevity.
Lighting
Lighting in the kitchen will use a combination of small sized skylight panels to save
energy and covered, recessed daylight fluorescent lights. The installation of skylight panels will
save energy by using as much natural light as possible. Luminescence lighting will also be
incorporated with special features such as; lighting controls with ON/OFF time schedules,
motion sensing for your lighting needs and simple switches. This type of lighting in the kitchen
will also help reduce employee eyestrain, reduce employee fatigue due to the natural lighting
properties and improve employee efficiency. The light intensity will be kept at 30-40 foot
candles to reduce harmful effects of glares. One panoramic skylight panel will be utilized along
with recessed daylight fluorescent lights due to the setup of the one story building. Halogen
lighting sources will be used for the dining area. Motion sensing for lighting needs will also be
utilized to reduce the use of unneeded light. The light intensity of the dining area will be
maintained at 40 to 50 foot candles. Due to the natural skylight panels, the facility will
immensely contribute to their energy conservation plan. The cafeteria will also have large
windows to absorb natural light within the dining area. The glass must be made with lowemissivity coatings to reduce energy loss by 30-50%. The glass windows will also have vinyl
frames which are moisture resistant. All windows should be placed higher than 6-1 above the
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floor to avoid breaking hazards. Motion sensing for lighting needs will be placed in both the
locker rooms and restrooms to reduce energy costs and unneeded lights. Fluorescent lights with a
light intensity of 20 foot candles will be placed in the locker rooms and restrooms. Restrooms
and locker rooms will have a small window for ventilation which is secured. Student restrooms
will be located 20 feet adjacent to the building.
Heating, ventilation, and air conditions (HVAC)
The HVAC in the kitchen will serve several purposes which will be set up with the
guidance of an HVAC expert. This will include; filtering, warming, cooling and circulating the
air throughout the kitchen. Circulating the air during winter will be beneficial and use less energy
for heating. Cooling coils and refrigeration will help cool the air during the summer.
Programmable thermostats can be set for the air conditioner unit so that a fixed temperature is set
for working hours and lowered once working hours are over to save on energy costs. Employees
have a higher efficiency rate if the A/C is set at a cool temperature due to the high heat situations
in the kitchen. The unit will be placed in a efficient setting for optimal use. Also, a built in
exhaust fan system with a hood will be utilized for cooking equipment. The HVAC system in the
cafeteria will serve similar purposes to the kitchen with the exception of the increased
temperature due to the less heat generated in the dining area. The unit will also be set on a
programmable thermostat to only turn on during school meal times and/or other school events.
Built-in refrigeration
Hayden Hope will utilize two built-in and walk-in refrigeration units and two walk-in
freezer units. The height will range from 7 to 8 inches high and be placed near prepping and
receiving areas. Safety precautions will be set such as; an internal built in to open the door and
an external monitor will show the inside temperature of the units which will reduce the energy
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cost of opening and closing the units too much. HCFCs will be used as the preferred coolant
and adheres will to all the safety concerns such as; non-toxic, non-explosive, non-flammable,
non-corrosive, stable, and not harmful to foods.
Plumbing
Proper flooring for draining will be established in the kitchen with slanted flooring in
various parts of the kitchen. A three-compartment sink was chosen because it has a drain board
location on each side to allow one side to hold dirty equipment and the other to hold clean
equipment to later put away for storage and to decrease poor sanitation. A machine ware washing
system will be utilized to wash all of the trays used by the students which will reduce labor costs
and increase efficiency. Hand washing areas will be set near the employee locker room and
specifically placed near prepping and cooking areas in the kitchen. Another one will also be
placed by the serving line for sanitation safety.
Electricity and Gas
Information about voltage requirements will be provide per the manufacturer's
specifications. All cords and wires must be concealed within the walls and not visible. Controls
for all the operational units will be within easy reach for a quick- disconnect. The electrical
system will be compatible with the buildings power supply. The valves for the gas equipment
will be made of non-corrosive metals.
Vermin
Preventative measures will be utilized for vermin and insect control. This will be planned out
through cleaning and sanitation measures. Food storage rules will be set in place so that there is
not any incident of vermin corruption.
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Regulatory Information
Hayden Hope Middle School will comply with regulations set forth by regulatory agencies.
Compliance with regulatory agencies include:
Americans with Disabilities Act

The work areas in the kitchen will comply with the ADA established guidelines to
accommodate those employed with a disability. This includes: space to pass through, shelving,
and between equipment that is opened or closed, work surface height, edges on surfaces, sinks,
storage, employee restroom, and floors. The dining area accommodations include: accessible
route, dining surface height, tray line, self service areas, and floors. Restrooms are located down
the hall from the cafeteria.
Specific ADA accommodations include:
-Restaurants and Cafeterias: Accessible route will be provided in dining area
-Work areas
1. 804.2.1 Pass through kitchens must be 40 inches minimum in between

2. 804.2.2 U-shaped kitchen must have opposing sides minimum 60 inches.
3. 804.3.2 Height. The kitchen work surface shall be 34 inches (865 mm) maximum above the
finish floor or ground.804.3.3 Exposed Surfaces. There shall be no sharp or abrasive surfaces
under the work surface counters.
4. 804.4 Sinks. Sinks shall comply with 606.
5. 804.5 Storage. At least 50 percent of shelf space in storage facilities shall comply with 811.
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6. Clear Floor or Ground Space. A clear floor or ground space complying with 305 shall be
provided at each kitchen appliance. Clear floor or ground spaces shall be permitted to overlap.
7. 804.6.3 Dishwasher. Clear floor or ground space shall be positioned adjacent to the dishwasher
door. The dishwasher door, in the open position, shall not obstruct the clear floor or ground
space for the dishwasher or the sink.
8. 804.6.4 Range or Cooktop. Where a forward approach is provided, the clear floor or ground
space shall provide knee and toe clearance complying with 306. Where knee and toe space is
provided, the underside of the range or cooktop shall be insulated or otherwise configured to
prevent burns, abrasions, or electrical shock. The location of controls shall not require reaching
across burners.
9. 804.6.5.3 Controls. Ovens shall have controls on front panels.
10. 804.6.6 Refrigerator/Freezer. Combination refrigerators and freezers shall have at least 50
percent of the freezer space 54 inches (1370 mm) maximum above the finish floor or ground.
The clear floor or ground space shall be positioned for a parallel approach to the space dedicated
to a refrigerator/freezer with the centerline of the clear floor or ground space offset 24 inches
(610 mm) maximum from the centerline of the dedicated space.
Dining area:
1. 902.3 Height. The tops of dining surfaces and work surfaces shall be 28 inches (710 mm)
minimum and 34 inches (865 mm) maximum above the finish floor or ground.
2. 902.4.1 Clear Floor or Ground Space. A clear floor space complying with 305 positioned
for forward approach shall be provided. Knee and toe clearance complying with 306 shall
be provided, except that knee clearance 24 inches (610 mm) minimum above the finish
floor or ground shall be permitted.
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3. 902.4.2 Height. The tops of tables and counters shall be 26 inches (660 mm) minimum
and 30 inches (760 mm) maximum above the finish floor or ground
4. 904.5.2 Tray Slides. The tops of tray slides shall be 28 inches (710 mm) minimum and 34
inches (865 mm) maximum above the finish floor or ground.
5. 904.5.1 Self-Service Shelves and Dispensing Devices. Self-service shelves and
dispensing devices for tableware, dishware, condiments, food and beverages shall comply
with 308.
6. 403.5.1 Clear Width. Except as provided in 403.5.2 and 403.5.3, the clear width of
walking surfaces shall be 36 inches (915 mm) minimum.
7. 302.1 General. Floor and ground surfaces shall be stable, firm, and slip resistant and shall
comply with 302.
8. 227.4 Food Service Lines. Food service lines shall comply with 904.5. Where self-service
shelves are provided, at least 50 percent, but no fewer than one, of each type provided
shall comply with 308.
Occupational Safety and Health Administration (OSHA)1. Sets the minimum safety requirements
2.
MSDS will be supplied for all chemicals used within the department.
3.
HCS- Hazard Communication Standard- All employees will be aware of the chemical
hazards. An inventory for all chemicals will be maintained and labeled.
4. Foodborne pathogen standard- All employees will be aware of the possible infectious
materials that they may be exposed while working.
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5. Emergency Action Plan- All staff will be trained with the EAP to help facilitate and
organize staff during an emergency. All employees will understand and be aware of the
responsibilities.
6. The Hazard and Communication Standard will be followed.
7. Employees will be aware of all hazards, labeling, and alarms. Should employee become
injured while on the job, we will follow OSHA procedure instructed on wall.
8.
Air-sampling will be measured to minimize negative health effects from airborne

contaminants.
USDA: will ensure that meat is not contaminated.

FDA: U.S. Department of Public Health Services Food and Drug Administration (FDA) Food
Code 2013
1.
Hazard Analysis Critical Control Points (HACCP) Plan- Critical control points will be
put into place as a standard of food safety and sanitation to prevent microbial and avoid
food-borne illness. HACCP will be implemented based on the following principles: 1.
Conduct a hazard analysis.
2.
Identify critical control points.
3.
Establish critical limits for each critical control point.
4.
Establish critical control point monitoring requirements.
5.
Establish corrective actions.
6.
Establish record keeping procedures.
7.
Establish procedures for verifying the HACCP system is working as intended.
Servsafe-All employees will be ServSafe certified prior to working within the kitchen. This is a
preventative measure for safety and costs addressing the following:
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1. food borne illness

2. contamination
3. food allergens
4. prevention applying to purchasing, receiving, food prep, holding, serving, equipment
and facility sanitation, pest control, and food safety regulation.
CPR and AED-All kitchen employees will be CPR certified and trained how to use AED.
Fire Safety
1. NFPA 96 provides fire safety requirements to reduce potential fire hazards in a commercial
cooking operation. This includes: installation; operation; inspection; testing; maintenance of
cooking equipment; hoods; grease removal devices; exhaust systems; fans; fire suppression
systems; and clearance combustibles.
2. NFPA 13- Covers sprinkler system design and installation to prevent fire deaths and property
damage. Kitchen exhaust hood and duct system will have an approved automatic fire
extinguishing system
3. We will have a fire permit to install and operate.
4. There will b 4 fire extinguishers located in the kitchen, dining areas (2), and serving line.
5. All employees will be aware of the emergency exit plan and will be visible and near all fire
extinguishers.
6. A fire sprinkler system will be installed above all hoods and in cafeteria.
Electrical/Gas
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Mechanical engineer and food manager will provide information on location of electrical
outlets, wiring, voltage requirements, equipment, electrical specifications, and wattage.
All will comply with buildings power supply. Wires will be concealed, protected from
moisture, switches labeled and controlled. We will comply with the Utility Permit. We
will follow regulations under California Electric Code. We will comply with gas
regulations through Environmental Quality Act.
USGBC
Member of USGBC organization in order to be part of a sustainable environment with
following green design standards. Some of our equipment will be Energy Star rated.
LEED
The kitchen and cafeteria will begin the LEED certification process in order to save
energy, money, resources, and our environment. (LEED) Leadership in Energy &
Environmental Design, is a green building certification program that recognizes best-inclass building strategies and practices
Zoning restrictions
Will follow regulations under California Government Code and all permits will be
obtained for building, sewer, and plumbing.
Plumbing
Ware washing and mop area floor drains, steam equipment drains, hand-washing sinks,
and sewer lines for waste disposal will be in the kitchen.
Cleaning and Sanitation
Staff will be informed of importance of cleaning and sanitation for protection and to
reduce wasted energy. Staff will have daily, weekly, and monthly cleaning duties to be
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monitored by food service management. The dishwasher will be in the range of 162-165
degrees Fahrenheit to ensure cleaning and sanitation. Staff will be trained on proper
cleaning and sanitation if equipment should breakdown.
National Sanitation Foundation International

Our staff will be educated and received onsite training by NSF.
City of La Bureau of Sanitation

Will collect and dispose wastewater, collect recycle and dispose of solid resources, and
watershed protection.
Solid Resources Citywide Recycling Division
Leftover food will be donated to nonprofit organizations with the help of SDCRD.
California Mandatory Commercial Recycling LawWe will comply with these measures. Recyclable materials will be separated from non recyclable materials.
Exterminators will spray monthly on weekends to control pests.
Additional Regulatory Information:
1. Healthy Hunger- Free Kids Act

2. The National School Lunch Program- Federally assisted program that requires most
schools to increase the availability of fruits, vegetables, whole grains, and fat free and
low-fat fluid milk in school meals; reduce the levels of sodium, saturated fat and trans fat
in meals; and meet the nutrition needs of school children within their calorie
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requirements. These lunches are provided to children at a low cost or at no cost each
school day.
3. School Breakfast Program- this program provides cash assistance to states to operate
nonprofit breakfast programs in schools
4.
Equal Employment Opportunity Commission (EEOC) under Title VII of the Civil Rights
Act of 1964-Equal Employment Opportunity Policy provides a workplace free of
discrimination and retaliation on the basis of sex, race, creed, color, religion, national
origin or ancestry.
5. Los Angeles County Department of Health

6. United State Department of Agriculture
7. Food and Nutrition Service Policies include National School Lunch Program and Child
Nutrition Programs.
8. Workplace Safety Policy
9. California Department of Public Health
10. California Wellness Plan 2014
a. Supports Healthy Diet objectives for children within California Wellness Plan
2014, under Increase Adult and Child Fitness and Healthy Diets Short term
Objectives 1.3.7S-1.3.11S.
11. California Uniform Retail Food Facilities Law 2009
12. California Retail Food Code is an excerpt from the Health and Safety Code that contains
provisions for food safety, cleaning and sanitation, and facility service compliances.
a. Proper handwashing techniques
13. California Health & Safety Code Title 22 states general provisions for community child
care facilities.
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14. 2013 Recommendations of the United States Public Health Service Food and Drug
Administration complies with Truth-in-Menu laws protecting the consumers and
advertised food selections.
Hayden Hope Middle School Lunch Menu
Monday
Salad: Garden Salad with balsamic dressing
Choose 1: Hamburger on wheat bun OR Whole-Wheat Spaghetti
Choose up to 2: Sweet potato fries, green beans, seasoned zucchini
Choose up to 2: Whole apples, red grapes, slice pineapple
Choose 1: Low-fat milk OR Orange Juice
Tuesday
Salad: Caesar Salad with Caesar dressing
Choose 1: Baked fish OR Turkey Sandwich
Choose up to 2: Mashed potatoes, seasoned corn, steamed carrots
Choose up to 2: Whole pear, green grapes, strawberries
Choose 1: Low-fat milk OR Apple Juice
Wednesday
Salad: Chinese salad with sesame seed dressing
Choose 1: Meatloaf OR Spinach Lasagna
Choose up to 2: Steamed broccoli, peas, sauted cabbage
Choose up to 2: Whole peach, sliced mango, sliced watermelon
Choose 1: Low-fat milk OR Cranberry Juice
Thursday
Salad: Southwest salad with chipotle vinaigrette
Choose 1: Grilled Cheese on multi-grain OR Baked BBQ Chicken
Choose up to 2: Roasted cauliflower, sauted mushrooms, vegetable medley
Choose up to 2: Whole banana, sliced honeydew melon, sliced kiwi
Choose 1: Low-fat milk OR Grape Juice
Friday
Salad: Cobb salad with low-fat ranch dressing
Choose 1: Cheese Enchiladas OR Pepperoni Pizza
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Choose up to 2: Sauteed spinach, brussel sprouts, pinto beans

Choose up to 2: Whole plum, slice cantaloupe, berry medley
Choose 1: Low-fat milk OR 2% Chocolate Milk
Appendix A: School Menu (continued)
Hayden Hope Middle School Breakfast Grab-N-Go
Yogurt Parfait
Fruit Cups
Variety of small Whole Wheat Muffins (banana, blueberry, chocolate)
Bagel with Cream Cheese
Granola Bars
Whole Fruit (banana, apple, pear, orange)
Berry Parfait
Cereal (variety of healthy choices)
Orange Juice, Apple Juice or Non-Fat Milk
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Equipment
Kitchen Equipment
Qty.
Item Name/Model Number
Rating
60 Wide Heavy Duty Restaurant NSF, ETL

Ranges (2) 26-1/2 Wide Ovens
Model #: AR24G-6B
Deluxe Control Cook & Hold

Oven
Model #: 1200-TH/III
Manufacturer
American Range
UL, CE, NSF, Halo Alto-Shaam

Heat
N/A
Stainless Work Table With
Galvanized Undershelf
Model#: 685-343
Central Restaurant
Products
Serving Line Equipment

Qty.
Item Name/Model Number
Rating
Manufacturer
Coldwall Drop-In Refrigerated

Cold Food Well
Model #: 100-CW/R
UL, NSF
Alto-Shaam
Halo Heat Drop-In Hot Food Well

Model #: 500-HWI/D6
UL. NSF. EPH
Alto-Shaam
Dining Area Equipment

Qty.
Item Name/Model
Number
Rating
Manufacturer
10
Mobile Cafeteria Table

with Chrome Frame -
UL, ADA, CARB

(California Air Resource
K-Log
41
10
Ellipse Shaped with

Bench Seats
Model #:
AMCB-10E-CH
Board), ISO (International

Organization for
Standardization)
60" Round Mobile

Cafeteria Table - Bench
Seats
Model #: AMCB-RND
UL, ADA, CARB

(California Air Resource
Board), ISO (International
Organization for
Standardization)
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K-Log
Warewashing Equipment
1
CL44eR Advansys Dishwasher
Three-Compartment Sink
Model#: SK3-1620-D18
UL, NSF,
Environmental
Protection Agencys
Energy Star
Hobart
Supera
NSF
Cold Storage Equipment

2
Kold Locker Walk-In Freezer Indoor, With Floor

Model #: 185-031
UL, NSF, CSA,

USDA
Central Restaurant
Products
Kold Locker Walk-In CoolerRemote, With Floor

Model #: 185-043
UL, NSF, CSA,

USDA
Central Restaurant
Products
Equipment Consideration
The key points we considered in ordering equipment were; the menu, our style of
foodservice (satellite central kitchen), mobility to move around, if needed; student volume
expectation, durability, budget, sanitation and safety of workers, space efficiency based on floor
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plan and food flow, reduction in labor cost and skilled labor and lastly, energy conservation and
eco-friendly environment. All cooking food preparation equipment are on casters for
convenience of space and easing cleaning. All major equipment is either certified or complies
with UL (Underwriters Laboratories, Inc.), NSF (National Sanitation Foundation),
Environmental Protection Agencys Energy Star, and CSA (Canadian Standards Association),
CARB (California Air Resource Board), ISO (International Organization for Standardization)
and ADA (American Disabilities Act).
The foodservice equipment at Hayden Hope Middle School was chosen to provide
efficient foodservice operation for the students and workers. Hayden Hope Middle School is a
satellite central kitchen facility where food items are pre-cooked off-site and as items are
delivered daily, food will be reheated and served the next day. The kitchen will receive food
items in white Carlisle food storage box (18x12x9) and also 200 hotel pans that are chilled or
frozen. Room temperature items (bread items, juices, fruit, granola, cereal) will be received
either individually pre-wrapped or in bulks sealed packages to ensure freshness.
Majority of the food items will be received frozen or chilled; two built-in walk-in cooler
and two built-in walk-in freezer refrigeration units. Since items are received in closed containers
meat and dairy products will be in both built-in walk-in coolers but we will have meat products
at the bottom to ensure no leakage from containers. One cooler will be for thawing items and the
other for items that are received chilled. Both built-in walk-in freezers will have all items that are
received frozen. We choose these large units to accommodate roughly 375 meals for students,
we expect frequent door opening and these items hold temperatures in return reduces energy
cost.
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Food preparation equipment was chosen to service this type of operation, where food will
be reheated and held hot until needed so limited equipment is needed. The deluxe control cook
and hold oven was chosen because it not only reheats items but also holds food. Food items will
be served in 200 hotel pans and this equipment holds a total of four pans in each compartment
that can function separately at different temperatures. No fans, forced air or added humidity
needed so this allows greater moisture, evenly cooking, and no hood needed because of low
emissions. We do not expect to cook items on a range top gas stove but if needed and future
growth we have it to help with reheating items on the stovetop and in the oven for reheating or
holding. Stainless steel prep-tables were purchased because of easy cleaning.
The warewashing area equipment has a three-compartment sink that is used mainly for
cleaning serving utensils, receiving containers and any pots or pans from cooking. This threecompartment sink was chosen because it has a drain board location on each side to allow one
side to hold dirty equipment and the other to hold clean equipment to later put away for storage
and to decrease poor sanitation. Since we are serving roughly 375 students for lunch the CL44eR
Advansys Dishwasher was purchased to wash only lunch trays because it has an Environmental
Protection Agencys Energy Star that is energy efficient. It has conveyor belt that allows one
person to stock trays on to the belt and the dishwasher washes and dry the trays. Helps save on
labor cost and employee satisfaction.
Serving line equipment was chosen to make food presentable in an orderly fashion. We
want the students to see their food items presented so we chose banquet-serving style, students
will form a line to gather food items. All single drop in refrigerated cold food has an efficient
cooling system that transfer cold air to through the bottom of the pan instead directly on the food.
This equipment limits purchasing an ice machine, reduction in cost. Do to the lack of using ice
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this equipment requires no plumbing or drain connections so installation is ease and reduction in
cost. The five-compartment drop-in hot food well was chosen because it has an adjustable
thermostat for each compartment allowing proper temperature control without overcooking or
drying food items. Requires no plumbing, which makes installation easy and reduction in cost.
All drop-in wells are stainless steel and saves on maintenance, elimination of lime and scale
buildup that comes from steam.
Dining tables were purchased because they proved a lot of seating for students. Its
mobility allows us to rearrangement the seating area for students. Having round and long tables
allows students to expand their social interaction.
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Dining Room Flow Diagram
Dining room flow

The meal service flow for students begins by entering the two designated doors located
on the right and left side of the building. The two designated doors determines the serving line
students will follow. Both entrances allow students to meet at a central check-in station (manned
by one staff member) and this automated station accounts for the total meals provided at the
school. Students check-in and are visually welcomed by two a la carte chef (one chef and station
for each serving line) that displays their snack samples for the day. This a la carte station curves
adjacently to the check-in station and provides snacks made from the school garden foods. The
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purpose for this station is to encourage healthy snacks, expand the food choices students make,
and uplift the students whom harvest the garden fruits and vegetables.
The serving station receives students from the two lines and routes them to the left or
right dining areas. Students grab a tray from the center joint where the serving areas meet.
Students then are served by kitchen staff and then flow into the designated dining or seating
areas. After the meal rotation comes to a close, students can exit through any of the designated
side exits (east, west, or south exits). Exiting through the front entrance is highly discouraged but
not entirely stressed. Upon exiting, students will encounter up to two disposal sites (waste and
recycle bins area) where they can dispose of their meal trash. Students then return to participate
in their next activity on the school agenda.
The design of the building allows for the meal service to direct the flow of student traffic
one way only. For this reason, the students being served are not scattered and disorganized. The
panoramic view by the ceiling high windows and the long rectangular skylights provide
sufficient lighting into the dining facility. This feature creates the added satisfaction and meal
enjoyment for all dining facility visitors. The student flow is closely aligned with the experience
of eating a nutritious meal and enhances the social interactions between students.
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Kitchen Flow Diagram
Kitchen flow
The flow of food from the point of supplier to department product exchange starts at the
receiving dock. A designated employee (stock manager, chef or food service director) will
inspect food products following the department Standard Operating Procedures for Supply and
Hazard Analysis Critical Control Point plan. Employee will check all products in the Receiving
Check Area and be assisted by two other staff members to immediately store all products in the
appropriate storage space (refrigerator, freezer or dry storage) using the First-in First Out
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method. Appropriate labels for foods that will spoil soon or expire soon will stocked at eye level
by employees right after. For meal service preparation, thawing of products will take place one
day before. All other preparation activities will occur the day of meal service. Preparation areas
are the only designated sites employees can prepare foods, upon preparation the foods will
cooked by the Chef at the cooking station (adjacent to the prep areas) and held in the holding
ovens. All meals will be prepared by Chef, unless department supervisor designates another
certified employee and meals will be prepared according to recipe. Prior to meal service, about
30 minutes in advance, designated serving staff will arrange hot items onto the service line. Cold
items will be stocked and prepared in the cold chill compartments 45 hour prior to meal service.
The meal will be served in the following order: main entree selections, side selections, salad,
dessert and beverage. After students are served the staff will prepare for the following meal
rotation. Soiled kitchen equipment will be dropped off at the warewashing dirty-in location. The
staff will remove meal scraps into designated trash or compost disposal bins. After, equipment
will be washed and sanitized and taken to the clean drying equipment area.
The staff will ensure that all equipment is stored in appropriate storage space. The extra
food that is not used to serve students will be salvaged for compost or thrown away. In waste
disposal procedures, all workers will participate in efforts to maintaining trash bins empty.
Waste, if not for compost use, will be taken out of the working areas and disposed of in the
larger trash disposal bins outside the facility. Waste designated for compost will have a closed lid
and at the end of the day be delivered to compost wasting site. After all meal rotations, the
department supervisor will designate kitchen teams in cleaning and sanitizing kitchen areas.
The flow of meal service is crucial to daily kitchen operations. The design of the kitchen
incorporates an ease of access for employees to complete kitchen meal operations. Highly
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trafficked areas are separated from this kitchen meal service flow to deter operation
interruptions.
50
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51
Floor Plan
The floor plan is designed to provide efficient floor space, multifunctional areas and
maintain energy conservation efforts. The floor plan space has a maximum occupancy of 200
students for every meal service rotation. The building has self-sustainable properties and built in
panoramic skylights to follow energy conservations programs.
The kitchen is centrally located between two dining areas. The left dining area has access
to outdoor seating and to the school garden. The purpose of this seating area is to allow students
to embrace the environmental space that relates to healthy food choices. The floor plan has
multiple entrances and exits to encourage students to access and make use of the kitchen facility.
PLAN
52
The dining room flow for student receiving meals is tailored to the design of the floor
plan. To receive meals, students must enter from one of the two designated entrances and checkin with the Check-in Kitchen clerk. Upon student check-in, the students follow their respective
service line to the next station. There are two a la carte stations that flank behind the check-in
desk and this is the next station students visit. This station showcases small treat samples made
from the fruits and vegetables grown in the school garden. The purpose of this station is to
encourage students to experience healthy food choices from products harvested in the school
garden. Students then flow into their respective food serving lines and exit either to the right or
left dining seating areas where they enjoy a panoramic view of the school while eating their
meal.
The kitchen floor plan was designed to maintain food safety and maximize labor
efficiency efforts. A kitchen employee enters through a designated entrance, clocks-in via
telephone hour managing system, secures their belongings into the employee locker rooms,
washes hand at the handwashing stations and begins working in their respective work area.
The flow in the kitchen was designed specifically to keep critical control points highly
monitored and stressed throughout every kitchen operation task. Before meal service
commences, designated kitchen employees are able to follow the flow of food within the kitchen
layout. Highly trafficked areas, like staff lounge and employee entrances are kept separate from
the kitchen operation flow to deter interruptions in kitchen tasks. Food supply flow is located on
the opposite side of this employee entrance and begins with receiving loading dock area,
followed by: refrigerator storage, freezer storage and dry storage areas. The main cooking station
is centrally located within the kitchen and faces the preparation stations for cold foods or meal
assembly options. Adjacent to cooking station, along the wall, there is an open storage rack
PLAN
53
containing fruits, vegetables, or simply additional rack space. This open space rack storage area
separates food service offices along the east side of the kitchen wall. The offices have an
oversight of all kitchen operations to ensure proper kitchen operation practices are followed.
Warewashing and chemical storage rooms are located on the left side of the preparation and
cooking stations to allow easy access for workers to drop soiled kitchen equipment. All waste is
collected in mobile trash bins, that once full are taken to their respective waste bins or, if
salvaged for compost initiatives, are taken to the allocated composting site. Clean equipment and
mobile cart storage space is located across and near the warewashing station for kitchen worker
convenience.

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HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

Kitchen Planning Project

Rationale: title, goals, objectives

Physical & Operational characteristics

Floor Plan & work areas

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

Prospectus Table Of Contents

Kitchen Planning Project Rubric. 1

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

Policies and Procedures Overview

Policies and Procedures Related to Personnel

Personnel Qualifications and Department Positions

Department Training Requirements

Personnel Compliance Training

Mission Statement and Personnel Conduct

Equal Employment Opportunity (EEO)

Personnel Hygiene and Uniform Policy

Compliance with Regulatory Standards

Meal Delivery and Service

Policy 400 Series: Sanitation and Infection Control

Hand Washing Techniques

Cleaning and Sanitizing

Use of Hazardous Materials or Chemicals

Workplace Safety Policy

Policy 600 series:Environmental Safety Policies

Waste Disposal Policy

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

Policies and Procedures

1. Policy 100 Series: Policies and Procedures Related to Personnel

Kitchen Worker will assist Head Chef in all department objectives.

Lead Chef will comply with

b. 100.2 Department Training Requirements:

Bi-annual Education Training will be held by department supervisor to develop

c. 100.3 Personnel Compliance Training

Certification Requirements for Kitchen Personnel

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

a. Every six months recertification verification is necessary by Department

Evaluations and Verification checklists addressing position training,

Maintenance Records will be reviewed annually by department supervisor.

All necessary renewals, credentials, evaluations and verification checklists

Personnel Conduct in reflecting mission statement

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

1. Responsibilities and conduct for kitchen personnel is to reflect the mission

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

Personal Hygiene is required by all kitchen personnel. Observance of

Nails are required to be kept by all kitchen personnel.

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

2. Policy 200: Compliance with Regulatory Standards

All regulatory standards will be set forth and reinforced by supervisors.

Staff personal food can be kept in employee lounge refrigerator.

Kitchen refrigerator is not allowed for employee use.

Special Circumstances include school operatives, community collaborates and

b. 300.2 Meal Delivery and Service

HAYDEN HOPE MIDDLE SCHOOL DINING FACILITY DEVELOPMENT

3. Payments other than cash will be credited by department supervisor or

Preventative Maintenance will be conducted by kitchen personnel on a daily

All equipment repairs will be addressed to Lead Personnel or department

c. 300.3 Dietary Guidelines