ABCDEFGHIJKLMNOPQRSTUVWXYZAAABACADAEAFAGAH
1
Visit PVSD.net/schools/lunch for FAQ's about the Lunch Program`mmv
2
We need two volunteers to work each shift. Please arrive no later than 15 minutes (Aug-until the week of Ski Week) and 20 mins (after Kinders start their full day schedule post Ski week) before the bell rings to set up.
3
Suggested arrival time 11:50am
4
SCHEDULE FOR HOT LUNCH/RECESS
5
LUNCH IS FROM 12:05 - 12:50 - NO LUNCH ON WEDNESDAYS.
6
MONDAYSTUESDAYSWEDNESDAYSTHURSDAYSFRIDAYS
7
Name EmailName EmailNO LUNCHName EmailName Email
8
Gary Hanning
ghanning@sbcglobal.net
Barbara Hanning
basiah2727@gmail.com
Half DayHalf DaySara Atkins
mrs.smatkins@gmail.com
Camilla Eckstein
camillaeckstein@gmail.com
9
Kristen Potter
kristenmarie27@gmail.com
Leeza Eren leeza.eren@gmail.comHalf DayHalf DayErica Johnston
ericarjohnston@gmail.com
10
Half DayHalf DayLiliana Montes
lilianamontes73@yahoo.com
Marjel Scheuermarjelmm@gmail.com
11
Half DayHalf Day
12
13
SUBSTITUTE LIST:
Offer versus Serve (OVS) is a provision in the National School Lunch Program (NSLP) that allows students to decline some of the food offered. The goals of OVS are to reduce food waste in the school meals programs while permitting students to decline foods they do not intend to eat.
14
Kiran Kamboj
kirankamboj@yahoo.com
15
16
Students must be offered 5 meal components, see below. They only need to select 3 of 5 components for a complete meal. At least one component MUST be a fruit or vegetable.
17
FRUITVEGETABLEGRAINSMILKMEAT/ALTERNATIVE
18
Choice Lunch has made Offer vs Serve easier to oversee. All entrees fulfill 2 of 5 meal components. An entree combined with a fruit/vegetable equals a complete meal for our students!
19
20
21
22
23
PLEASE REVIEW THE 2017-18 VOLUNTEER GUIDE HERE
24
HOT LUNCH PROCEDURES
Watch the Volunteer Training Videos provided -->
OR Watch Informational Videos HERE
25
*All lunches are served outside the MUR
26
*Set up 1 table in front of the MUR doors (space to walk around table).
27
*Place trays on this 1 table.
28
*Set out remaining tables into a straight line. under the overhang (to the right of MUR doors).
29
*Lunch pickup order: Line up food in order:Fruits and veggies, hot lunches, cold lunches, pizza (fridays), snacks and condiments.
30
*Cheese sticks must be removed from the fruit/veg trays and served by the snacks.
31
*Set the milk (blue cooler) before the line of tables.
32
• Water cannot be in the milk container (blue coooler) because it is not one of the 5 food components - Water goes at the end of the tables.
33
*The supply box should not be within student reach.
34
*Try to remember to wear the gloves from the SUPPLY box.
35
*Gloves are required when serving pizza - please put on a new pair if you touch anything other than pizza!
36
*Do not place any food or other supplies on the floor.
37
**Encourage students to try new fruits and veggies, rather than immediatley tossing in the share bin.
38
WRAP UP THE HOT LUNCH SERVING AREA
39
*Give Evelyn the final count of milk, fruit and veggies
40
*Stack all the boxes from the vendor-snack box, condiment box, and SUPPLY box on top of the blue cooler with the brown cavas bag contains paper trays. Place them against the wall by the serving area.
41
*Folded 3 tables need to placed by against the wall in MUR
42
*Move the left over lunches back to either cooler or warmer.
43
*Take Share Bin around student eating area so they have easier access. Items in the share bin are available to all students- many are excited to see it!
44
45
I'LL UPDATE ANY NEW CHANGES through emails and also on this link.
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100