Prospectus of Thomas Starr King Middle School

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Prospectus of Thomas Starr King Middle School

As more and more people are flocking to Koreatown, it is necessary to build a school to educate the growing population of children. A highly diverse area of Los Angeles, Koreatown contains especially high populations of Latino and Asian immigrants, most of whom are low income. Thomas Starr King Middle School is a satellite branch from the Los Feliz location that will be created for the children of low-income families in the central LA area and to help tackle overpopulation in other middle schools. It will provide better standards of education and increased health objectives for the adequate care of children.

Goal

Provide a healthy, ethnically diverse, budget-friendly meals to children of lower incomes, while maintaining their autonomy by giving them semi-selective menus. The system will provide children with education on healthy eating while increasing protection from foodborne-illness through strict procedures.

Objectives

Provide cheap and healthy meals by analyzing cheap raw materials that are wholesome.
Create a healthy environment for students by teaching proper hygiene techniques.
Enforce strict management towards food safety to properly prevent incidences of foodborne illness.
Reduction of food waste to save food costs and be environmentally friendly.
Employ healthy eating programs to educate students on good eating habits and proper nutrition, and possibly allow credentialed nutrition educators to teach children.
Provide new food opportunities by serving culturally diverse students, educating them about cross-racial understanding.
Provide a safe option for children who have eating restrictions due to cultural, religious, or health reasons.
Allow children to practice autonomy by providing 2 options for lunch meals and have variety.
Subsidized free or reduced meals based on the income of the family.

Policies and Procedures

All kitchen employees will pass a background and drug test before being hired. Immunization cards will be required with proof of vaccination of several diseases. The use of tobacco products, smoking, vaping, and e-cigarette use will be banned on-premises.

Employees must be eligible to work in the U.S. Servsafe certification is required. At least one experience in previous food service institution is required. Experience in clinical or large scale institution is a plus. Employees must be properly trained and tested before being permanent employees for this food service institution.

No eating, drinking, or chewing gum in the institution. The breakroom is the designated space for these actions. Employees will have designated lockers in the breakroom.

A uniform will be required for the foodservice employees, consisting of; a white industrial apparel button-up shirt and white slacks. (must be washed and clean before entering premises). Employees must purchase non-slip work shoes. A hairnet must be worn at all times in the kitchen, and long hair must be clean and tied back. Short hair must be properly groomed so no hair can stick out of the hair net. Gloves and a face mask must also be worn at all times. Beard cover must also be worn if a beard is present. Jewelry must not be worn. Earrings, necklaces, bracelets, rings, and wedding bands must be removed and placed into a designated locker.

A company mandated brochure and training programs will educate the employees on proper hygiene techniques. Body and hair must be clean before entering the premises. Employees must wash their hands before entering the foodservice institution and then wear food-grade latex gloves after. Gloves must be changed after coughing, sneezing, picking objects off the floor, etc. Hands must be washed after changing gloves. There will be no eating, drinking, or chewing gum in facilities. Sick employees will be sent home immediately if seen on-premises.

To prevent contamination by money, specific employees will handle cashier duties and serving of food. Mandatory glove and mask will be used for serving food to children. Gloves, tongs, or deli sheets will be used to place food onto heating trays. However, the food will be ‘grab and go’.

The Planning Team

Owner/Administrator: The owner/administrator will oversee various processes throughout the food-service institution. They will maintain close contact with the business manager and the food service manager, talking about finances, management, and business ideas.

Business Manager: The business manager will oversee production costs and work directly with the manager towards the costs of raw materials, maintenance, and equipment. They will also make decisions with more cost-effective options with the food service manager. The business manager will keep track of sales, count the number of students consuming meals, and balancing the subsidization of those meals.

Architect: The architect will design, implement, and develop a plan using the appropriate square foot space of the kitchen to build a safe, functional, and economical space that suits the specific needs of the students and staff. They will work with the owner/administrator and business manager to ensure the building will be cost-effective while also following state and federal regulations.

Food Service Manager: The foodservice manager will oversee employees and food production. They will be in charge of hiring and mentoring employees and making work hours schedules. Also, it will take inventory, order meals, and supplies, and check shelf life and quantity of food received and stored. Follows HACCP standards and provides SOP and GMPs.

Builder/Contractor: The builder/ contractor is in charge of the construction of the food service institution. This includes hiring and managing subcontractors such as electricians, mechanics, plumbers, painters. This also includes purchasing all necessary materials needed for the kitchen ie: fridges/stoves/sinks. The builder/contractor will also acquire necessary licenses and permits for the institution.

Maintenance/Mechanical Engineer: The responsibility of the maintenance role is to ensure that all mechanical parts of the kitchen are running at peak levels. This includes being in charge of calibration, general repairs, and maintenance, including unplanned problems/ emergency repairs. Works with the builder and contractor to choose and maintain equipment and keep it up to date on safety standards.

Food Service Design Consultant: Advise the school about the design of the interior space of the school building, cafeteria, and dining area. Designing plans for the school to personalize their needs to serve as a functional purpose for students and staff. Consult color, light, texture, and space to accommodate the school budget at a low cost in the cafeteria and dining area. Analyze functions, to the existing school space with school goals to have an effective school and working environment for staff to provide food for students with nutritious meals. Also, follow up with the administrator throughout the process to have designs, sketches, and blueprints.

Equipment representative: Obtaining catalogs and specification sheets from various equipment companies for comparative purposes and determining equipment space needs of the school having reference materials. Selecting an equipment company to provide excellent sources of information for learning what is new and workable in various situations to teach staff members. Also, working together with interior design consultants, contractors, and environmental consultants to select the equipment, install, and run according to the health safe code regulations, blueprints, design, and floor plan based on the school needs.

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