To provide nutritious, appetizing, and safe food to the students, faculty, and staff. We are committed to the highest standards of food safety. We will provide safe food, we will serve foods at the correct temperatures and will protect the integrity of all food products received and distributed.
Standard operating procedures have been established for the food service department describing activities necessary to meet provisions of the federal food code and the New York State Health Department.
The major goals in establishing Standard Operating Procedures are to:
- Protect food from contamination by physical, chemical, and microbial hazards.
- Control temperature during the food process.
- Ensure proper maintenance of the food service equipment.
North Syracuse Central School District implemented a Hazard Analysis Critical Control Point Program. This program sets up guidelines and procedures for food handling at each stage (receiving, storage, thawing, cooking, serving, cooling and reheating).
We hold our food service department to the highest of standards to ensure that we are keeping our students, staff and faculty safe.