Frequently Asked Questions
What is the purpose of the Lunch Program?
The primary purpose of the National School Lunch Program, as originally stated by Congress in 1946, is to safeguard the health and well-being of the Nation's children. Our goal in Caribou/SAD 20 is to serve our customers high quality, nutritious and affordable meals.
Who regulates the Lunch Program?
The United States Department of Agriculture establishes regulations as recommended by Congress for all school meal programs. Schools are reviewed by Maine's Department of Education, School Nutrition Program, every five years and Maine's Department of Health inspects all school kitchens twice a year.
Does the Lunch Program make a profit?
School Lunch programs regulated by USDA are required to be non profit and can have only 3 months operating expense on hand. Schools would like their Lunch Programs to at least break even so there is little or no dependency on school funds.
Why do adults pay more for meals?
School meals served to children are subsidized by state and federal funds. Federal regulations require adults be charged the actual meal cost plus the value of USDA commodities.
Are adult portions the same size as students?
Entree portions are the same size as students, if it is a one item entree, e.g. chicken patty, hot dog, hamburger. If the entree is a casserole type, e.g. spaghetti, chicken stew, pot pie, adult portions are a little larger. Schools with salad bars are self serve so adults and students help themselves.
Can I help myself to the salad bar?
Customer actions and habits create the potential for food contamination in salad bars. Sneeze guards and utensils must be used on salad bars and customers must use a plate or tray to take food from the salad bar. Eating from the salad bar is not permitted nor is eating in the kitchen where food is prepared.
Do cooks have special training?
State law requires someone in the food service program be certified in safe food handling. Caribou/SAD 20 School Nutrition Program requires all cooks be certified in safe food handling. Training in all areas of food service is offered to cooks throughout the school year.
Why can't I walk through the kitchen?
The Maine Food Code states that "persons unnecessary to the food establishment operation are not allowed in the kitchen". Food service employees and other persons, such as delivery and maintenance comply with this code. Food service distributors are also requiring their drivers have training in safe food handling.
May we borrow utensils and supplies from the kitchen for use in the classroom?
Occasional borrowing of utensils is allowed, however, utensils must be returned to the kitchen. Supplies may be borrowed on occasion as well. For instance, if you need a piece of foil for a project we would be happy to give you a piece, however, if you need a piece of foil for every student in your class, you should probably purchase a roll of foil.
May Teachers/Students use the kitchen?
The kitchens are available for use when school meals are not being prepared. For example, the Caribou Pre School program bakes gingerbread men every year. If you are interested in using the kitchen in your school, please contact the Kitchen Manager or Louise Bray, Director.
May Clubs or Organizations use the kitchens to put on a supper?
Yes, if the kitchens are available, Clubs and Organizations may use the kitchen for a rental fee and a school cook is required when food is prepared in the kitchen for a fee as well.
Are specialty meals available to correspond with classroom teachings?
Our meal programs enjoy preparing specialty meals. Please keep in mind that menus are planned at least a month in advance so teachers should speak to your Kitchen Manager/Supervisor as soon as possible to plan your event.
What if I have other questions not answered here?
Please contact Louise Bray, Food Service Director, at 496-6311, 628 Main Street, or by email at lbray@mail.caribouschools.org for further assistance.