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MVISD Admin Review Prep Checklist 2019

by Olga Perez, from the Community

This school nutrition checklist helps MVISD cafeterias prepare for administrative reviews. It covers serving line presentation, portion sizes, milk and water availability, and identification of reimbursable meals. Cashier procedures, backup counting systems, and receipt logs are included. Food production records, calibrated thermometers, batch cooking, and recipe adherence are verified. Sanitation and safety practices, inventory and storage standards, equipment maintenance, and required postings (civil rights, health inspections, permits) are reviewed, along with special diets and program rosters.

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Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

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MVISD Kitchen Evaluation
This MVISD Kitchen Evaluation checklist is designed for school cafeteria operations. It covers serving line presentation and timeliness, portion control, and customer service; cashier procedures for reimbursable meals, receipts, and petty cash; food safety practices including internal temperatures, batch cooking, calibrated thermometers, test plates, recipe compliance, and quality checks; sanitation and safety protocols such as chemical storage, handwashing, hair restraints, sanitizer levels, glove use, and surface sanitation; inventory and storage standards including FIFO, labeling, organization, and pest control; equipment checks for freezers, coolers, milk boxes, ice machine hygiene, ventilation hoods, and fire systems; and administrative compliance with required postings, certifications, work schedules, special diets, recordkeeping, after-school snack rosters, and signatures.
by Olga Perez, from the Community
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SAISD KITCHEN EVALUATION 2013-2014
A detailed inspection framework for school food service operations that ensures compliance with health and safety standards. The checklist covers key operational areas including serving line procedures, cashier responsibilities, food handling and temperature control, sanitation protocols, inventory management, equipment maintenance, and administrative requirements. It emphasizes proper food safety practices, customer service standards, and documentation requirements. The checklist serves as a crucial tool for maintaining quality control in school cafeterias, ensuring both regulatory compliance and optimal service delivery. Special attention is given to food safety temperatures, proper storage practices, cleanliness standards, and required documentation, making it an essential resource for school food service managers and supervisors.
by Jennifer Sides, from the Community
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SAISD Kitchen Evaluation Checklist 2013-2014
This SAISD Kitchen Evaluation checklist supports school nutrition teams in auditing cafeteria operations across serving lines, cashiering, food temperatures, sanitation and safety, inventory control, equipment condition, and administrative compliance. It covers customer service, portioning, batch cooking, HACCP practices, FIFO, pest control, hood and fire systems, required signage, special diets, and recordkeeping to ensure consistent, compliant meal service.
by Nagooran Vijayasarathy, from the Community
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SAISD Administrative Review Checklist
Use this SAISD Administrative Review checklist to evaluate school meal program compliance across NSLP/SBP. Verify meal components and quantities, portion sizes against meal pattern requirements, milk varieties and substitutions, adherence to planned menus, Offer vs Serve implementation and signage, cashier understanding, civil rights requirements including Justice for All poster and nondiscrimination, competitive foods (FMNV), availability of free potable water, and food safety controls such as temperature logs, storage, written food safety plan, recent inspections, posted reports, and HACCP violations. Includes documentation for special diets and family-style service compliance per FNS Instruction 783-9.
by Jennifer Sides, from the Community
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MVISD Admin Review Prep Checklist 2019

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