1

California State University, Los Angeles

Highland Park Foodservice Kitchen Plan

Meghry Achekian
Tallene Hacatoryan
Silvia Martinez
NTRS 414- 01
Professor Glasser
Winter 2015

Table of Contents

Cover Page...1
Table of Contents..2-3
Planning Team..4-5
Prospectus5
Rationale..5
Title..5
Need.....5
Goals........6
Objectives...6-7
Menu.7-8
USDA's School Food Rules and Reimbursement Criteria.......8
Limits Per Serving.......9
Food Allergies......9
Sample Menus (Breakfast and Lunch).............................................................10-12
Operational Characteristics....12
Demographics....12
Type of Foodservice Operation.12-13

Customer Profile...13-14
Employee Profile..14-24
Services.....24-25
Equipment.........24-25
Specifications Table..26-36
Physical Characteristics.....37
Architecture..37-38
Energy...38-39
Water..39
Handwashing....39-40
Safety....40-43
Personal Hygiene...44
Built-In Sanitation44-45

Planning Team
Owner/administrator: Silvia

The owner/administrator is responsible for carrying out job duties in administration.

Administrative job duties include, but are not limited to researching background, service and
customer profile of our school.
Foodservice manager: Silvia
The food service manager is responsible for carrying out job duties in customer service and
employee management. Customer service duties might include promoting company image both
internally to employees and externally to customers. Employee management duties include
hiring and training new employees, setting standards for customer service and evaluating current
employees' work habits and standards. The manager is also responsible for ensuring that
employees are practicing proper technique in their work. The manager also create menus in
foodservice.
Architect: Tallene
The architect designs kitchen and dining area structures. They must also think about a buildings
style, safety and sustainability to ensure it meets the needs of its occupants as well as the
requirements of state and federal regulators.
Foodservice Design Consultant: Meghry
The foodservice consultant is a professional advisor who works as an advocate for their client in
achieving their goals through the design and implementation of foodservice facilities and/or
operations/management systems. Consultants provide expertise, knowledge and experience to
provide assistance.
Equipment Representative: Meghry
The equipment representative is responsible for purchasing all the equipment needed in kitchen
and dining area.

Builder/contractor: Tallene
The general responsibilities of a builder/contractor entail the individual planning and carrying
through any and all pertinent activities relating to the construction of a dwelling, building or
other structure. The builder/contractor carries out his/her duties by supervising employees
planning how the project will be carried out and completing the project in a manner which
coincides with all laws, rules and regulations which may be in existence and correlate with
construction.
Maintenance/mechanical engineer: Silvia
Making a plan of the maintenance and inspection of equipment is the maintenance/mechanical
engineers job.

Prospectus
Rationale
A. Title
1. Design for a foodservice kitchen and dining facility for our Highland Park Middle
School
B. Need
The recent and ongoing growth of Highland Park Middle School district calls for the
development of a new middle school.
C. Goals
1. To build an efficient and energy saving facility that will provide nutritious and
well balanced food that will cater to the continuing growth of the student population.
2. To provide nutritious and well balanced food that meets the Federal guidelines
and requirements for the National Breakfast and Lunch programs. Our meals will provide

students with one third of the RDA for calories, calcium, iron, vitamin C, and vitamin A.
Meals will be less than 30% fat, with less than 7% of calories from saturated fat. Fresh
fruits, vegetables, and water will be provided at every meal.
3. To provide curriculum that emphasizes on a healthy lifestyle which will include
physical fitness, nutrition, and environmental responsibility.
4. To have a kitchen that has plenty of natural lighting in order to conserve energy
and promote student interaction.
5. To emphasize recycling in order to be an environmentally friendly facility.
6. To promote student involvement in all aspects of food preparation including and
not limited to menu planning.
7. To raise funds through food service operations for the upkeep and upgrade of the
nutritional services provided at the school. This service will include nutrition and foodrelated instruction, and on-site meals.
8. To practice source reduction and other environmentally sound management
policies.
D. Objectives
1.

Before mealtimes, students will be given an overview about the meal and the

nutrients. They will be taught how to get the maximum amount of benefit from the meal.
2. The foods will be prepared with the freshest ingredients possible.
3. The kitchen will use biodegradable food trays and utensils
4. Seasonal food will be selected to ensure freshness and low cost of fresh produce
5. Energy Star efficient equipment and easy to clean NSF rated equipment will be
used. Also, durable stainless steel equipment will be used.

Menu
The school lunch program provides one-third or more of the daily total nutrients needed
for boys and girls. It includes food from all the basic food groups including other foods needed
to provide additional food energy and other nutrients. The menu will focus on using the freshest

seasonal produce available. It will be a 4 season cyclic menu which will focus on meeting the
nutritional needs of growing middle school children while proving an enjoyable meal experience.
Aside from the daily hot meals, we will provide the addition of a salad bar, cereal, daily nondairy based soups, and build-your-own yogurt/parfait stand. Our team has developed a
sustainable and exciting menu by using the most current information of nutritional deficiencies
and nutritional assessment software. In addition to meeting the nutritional standards set forth by
the National School Lunch Program this menu will be rich in omega-3 fatty acid, low in sodium,
and high in antioxidants. Our team of chefs and dietitians have developed a menu that is as
diverse as the palates in the city of Los Angeles. This menu will include diverse dishes including
Shepherd Pie to Taco Tuesdays and Stir Fry Fridays.
To accommodate for the large Latino community at our middle school, we will
incorporate Latin flavors and include popular Latin inspired dishes modified to be healthier. We
included items such and tacos and burritos to our menu. Although Highland Park is
predominantly Latino, it has recently began seen a big influx of white wealthy residents moving
in. We will make the necessary changes to accommodate the change in the demographics.
To stay in accordance with the Richard B Russell School lunch act (NSLA) our meals
will reflect the latest Dietary Guidelines for Americans. In January 2012, the USDA published
the final rule to ensure the health of all American school children. This rule put into place
science-based nutrition standards for the National School Lunch Program (NSLP) and the
School Breakfast Program (SBP). These standards are designed to make sure that schools
adopts a healthy eating and lifestyle program in the face of the nations ever increasing obesity

rate. The USDA requirements for School food are as follows (taken from the USDA School
Lunch and Breakfast Program Website.)
http://www.realfoodforkidsmontgomery.org/USDA%20School%20Lunch%20Standards
%20Summary.pdf)

USDA's School Food Rules and Reimbursement Criteria:

All foods served will be whole grain-rich products, or have a fruit, vegetable, dairy, or
protein as their first ingredient. They may also be a combination food that contains at least 1/4
cup of fruits and/or vegetable or contain 10 percent of the daily value of one of the nutrients of
public health concern in the 2010 Dietary Guidelines for Americans (calcium, potassium, vitamin
D, or dietary fiber.)
Limits Per Serving
Calories
Snack: 200 kcals; Entree: 350 kcals
Sodium Restrictions
Snack: Less than 230 mg.; Entree: 480 mg.
Fat
Snack: 35% of calories; Entree: Less than 10% of calories; Trans fat: zero grams
Sugar
35% of weight from total sugars in foods
NOTE: As of the beginning July 1, 2016, foods may not qualify using the 10% daily-value
criteria, and snack items must contain no more than 200 mg. sodium per item.
Beverages
Juice
100% fruit juice or vegetable juice with no added sweeteners
Milk

Unflavored, low-fat, or flavored low-fat milk; milk alternatives are allowed. Water
There will not be a restriction on plain water (can be carbonated)

Food Allergies
Substitutions are allowed in the food components of the basic meal plan requirement if
the individual child is not able to consume the required food due to medical or specific diet
needs. Exceptions must be supported by a recognized medical authority which includes
recommended food substitutes. The statement must be maintained on file on school grounds.
Menu Sample
Breakfast
Monday

Tuesday

Wednesday

Thursday

Friday

Oatmeal with a
Fall Twist:
Oatmeal with
maple and
brown sugar,
apples.

Breakfast
Sandwich:
1 egg scrambled
with bell pepper
and spinach,
Canadian bacon
on a whole
wheat English
muffin.

Granola and
Yogurt: 2% fat
Greek yogurt,
100% honey,
mixed berries
(blueberries,
blackberries, and
strawberries)
with gluten free
granola and
slivered almonds

Breakfast
Burrito:
Eggs, spinach,
mushrooms,
Monterey Jack
cheese, with
homemade fresh
salsa

Baked French
Toast:
Whole wheat
bread dipped in
egg whites
baked to
perfection
topped with
fresh bananas
and toasted
walnuts and
maple syrup

OR
Whole Grain
Cereal with 8
oz cup of
strawberries.

OR
Whole Grain
Bagel with 1
tbsp reduced fat
cream cheese.

OR

Whole Grain
Sausage and Egg
OR
Biscuit with 8 oz OR
Whole Grain
cup of sliced
Cereal with fresh kiwis.
Whole Grain
banana.
Mini Pancakes
(3) with lite
syrup and 4 oz
blueberries.

10

*Served with 8
oz. 1% fat
milk/fat free
milk or fruit
juice

*Served with 8
oz. 1% fat
milk/fat free
milk or fruit
juice

*Served with 8
oz. 1% fat
milk/fat free milk
or fruit juice

*Served with 8
*Served with 8
oz. 1% fat
oz. 1% fat
milk/fat free
milk/fat free milk milk or fruit
or fruit juice
juice

Figure 1 shows a sample breakfast menu served from 6:00am7:00am Monday Friday at the
South Pasadena Middle School during the Fall Season (SepDec).
Lunch
Monday

Tuesday

Wednesday

Thursday

Friday

Salmon or
Chicken
Teriyaki bowl
with steamed
nappa cabbage,
carrots, and
broccoli served
over a bed of
brown rice

Taco Tuesday:
Corn tortillas,
seasoned grilled
chicken
breast,2% sour
cream, pico de
gallo, and
lettuce with a
side of brown
rice and black
beans

Turkey Club:
Oven roasted
turkey, center cut
bacon, lettuce,
tomato, Swiss
cheese, and
avocado on
whole wheat
toast with light
mayo

Spaghetti with
Meat sauce:
50/50 whole
wheat pasta
served with
marinara
sauce and
ground beef
with a side of
steamed
broccoli and
cauliflower

Stir Fry Fridays:

Pork tenderloin
or tofu with a
sweet chile
garlic sauce,
string beans,
and red bell
peppers served
over a bed of
brown rice

OR

OR
Oven Baked
Chicken Bites
(5) on cup of
brown rice with
whole wheat
roll and cup
seasoned green
beans

OR
Southwest
Sweet and Sour Chicken Cobb
Chicken ( cup) Salad with
on cup fried
monterey jack
rice with whole cheese and
wheat breadstick tortilla strips
and succulent
with 8 whole
sweet potatoes.
grain, whole
wheat crackers;
with chilled
pineapple
chunks and

OR
Baked Lemon
Pepper Tilapia
with whole
grain pita
chips and
cup fresh
melon chunks.

OR
Organic Whole
Grain Beefy
Mac and Cheese
( cup) with
whole wheat
breadstick with
cup blackeyed peas

11

yogurt.

*Served with 8
oz. 1% fat
milk/fat free
milk or fruit
juice

*Served with 8
oz. 1% fat
milk/fat free
milk or fruit
juice

*Served with 8
oz. 1% fat
*Served with 8
milk/fat free
oz. 1% fat
milk or fruit
milk/fat free milk
juice
or fruit juice

*Served with 8
oz. 1% fat
milk/fat free
milk or fruit
juice

Figure 2 shows a sample lunch menu served from 12:00pm-1:00pm Monday Friday
at Highland Park Middle School during the Fall Season (SepDec). The meals are
compliant the USDAs guidelines as long as the student picks milk as the beverage of
choice. Fruit is served as a part of the optional seasonal frozen yogurt side.
Operational Characteristics
Demographics
Highland Park is a historic neighborhood located in a hilly part of Northeast Los Angeles
with quaint brick buildings and a busy variety of ethnic groups. It is 3.8 square miles and in the
2008 census, the population consisted of 53,804 people, including Latinos, 72%, Asians, 11%,
and other 15%. In this consensus, a percentage of 20% of the population was below poverty
level. The percentage of children 3 years and older in K-12 schools was 22% in 2008. The
median age of residents in 2008 was 28 years old and the male to female ratio was 24,927:
25,423. This location has one of the highest densities in Los Angeles. Building the school kitchen
here would cater to the increase in the number of young families having children and moving
into the area. Before the shift, Highland Park was populated by working class and low-income
Latinos, however there are now more wealthier residents moving into this location. Census data
in 2013 for this neighborhood surveyed that the white population was increasing by as much as
42% while the Latino population was decreasing by 13%. The influx of new residents makes this
location ideal for a new school cafeteria.

12

Type of foodservice operation

The Foodservice Operation at Highland Park Middle School will use a ready-prepared
food system. The food will be prepared on premises, then chilled to proper temperature and
stored for future use. The food for that day will be portioned out into trays and held in holding
units just before serving. This will allow for efficient customer service by helping get students
and staff through the line quickly.
Also, having some time in between food preparation and service reduces the rate of
peaks and valleys of workload. Also, having a smooth work flow allows for a less stressful
work environment. This helps to keep employee morale high and reduces the employee
turnover rate. The style of food service we will offer provides efficient and fast customer
service while maintaining the highest nutritional value possible all while maintaining a
productive and positive work space.
Customer profile
Highland Park Middle School will accommodate about 500 students, ranging from 11-13
years old for grades 6-8 with 170 sixth graders, 150 seventh graders, and 180 eighth graders. The
ratio of girls to boys will be 1:2. The student body will be comprised of mostly Hispanic
population (72%), along with 11% Asians and 15% other such as African American and Pacific
Islander. 20% of the population falls below the national poverty line making Highland Park a
perfect location for our new middle school. Due to wealthier residents moving into this location,
yet there still being a significant amount of families below the poverty line, building the school
kitchen here would be ideal to cater to their childrens needs. The cafeteria is designed to
accommodate an additional 150 students due to the foreshadowed increase of people moving to
Highland Park.

13

Breakfast will be served from 7:30-8 30 am. Students will be having their breakfast
before school starts or in their classrooms during homeroom period. As for lunch, the lunch will
be divided into two separate lunch sessions (in order to accommodate two sessions of 250
students each.) The first one will be from 11:30-12:15 pm and the other from 12:15-1:00 pm.
Employee profile
Our kitchen staff will all be full time coming in at 6:00 am to start prepping and ending
their day by 2:30 pm. Faculty hours will be from 7:30 am to 3:30 pm for most; 9:30 am to 5:30
pm for those involved in after school activities. The meals will be prepared by chefs. We will
have a head chef, sous chef (chef manager), line cooks, prep cooks, a food service manager, and
a food service director. We will have a dietitian on campus during business hours, so that she
may overlook the menu, and answer any questions the students, parents, or staff may have. Our
faculty will consist of 52 teachers, administrative workers, and maintenance staff.
Food Service Manager
Essential Information
A food service manager is responsible for managing the operation in the facility. He or she
should be able to perform many job duties, including those related to customer service,
administration, and management. Although there is no formal education requirement, some
postsecondary schooling or experience is typical.

Minimum Requirements
College degree or Bachelor of Science in Food Service Operation and Restaurant
Management, Bachelor of Applied Science in Food Service Management, or Bachelor of
Science in Baking & Pastry Arts and Food Service Management
Preferably have knowledge of the industry and management experience

14

Experience with cash flow and inventory management

Job Description
Carry out job duties in administration, customer service and employee
management.
Manage inventory and merchandising
Control expenses and product quality
Inspecting and invoicing
Promoting company image both internally to employees and externally to
customers
Resolve any customer complaints
Hiring and training new employees
Setting standards for customer service and evaluating current employees work
habits and standards
Promoting employees to higher leadership positions and, at times, firing
employees

Food Service Director

Essential Information
This position requires that the food service director is responsible for quality of meals served,
quality of service delivery, control of expenses and compliance with specific diets offered by the
community. He or she is responsible for the directing, controlling, and communicating in the
department.

Minimum Requirements

Bachelors Degree preferred

Minimum 5-7 years of experience
Two years of experience managing staff
Strong written and verbal communication skills
Ability to understand food cost and usage of food
Self- motivated and have the ability to work independently and make decisions
Excellent organizational skills, detail oriented

15

Pleasant, professional and personable manner.

Job Description
Coaching employees in the dining service department
Continually monitoring operations, and completing assessment and necessary
action plans to provide optimal food quality and meal service
Ensuring compliance to food safety, sanitation, and overall workplace safety
standards
Provides overall direction and manages performance for all Food Service
Managers and employees
Directs staff regarding food presentation, quality, cost control and cash
Develops operational component forecasts and is able to explain variances.
Ensures compliance with all contract obligations

Contractor
Essential Information
Working on a kitchen is a large investment and requires a neat and reliable contractor. He or she
must be able to take visions and ideas to create the ideal kitchen environment that is functional
and accessible. This job requires following up and maintenance. The contractor may be contacted
months after his or her services in order to make any necessary repairs or changes. This makes it
important that the contractor creates friendly ties with the employees that are working in the
kitchen and for the kitchen.

Minimum Requirements
Understanding of kitchen regulations and requirements
Two or more years of experience or background working on kitchen design
Highly organized and detail oriented with strong follow-up skills

Job Description
Painting, trim carpentry, tile work

16

Cabinetry and flooring, including tile, wood, and laminate

General maintenance and repairs
Must oversee all aspects of the construction project
Supervise workers that are on the construction site
Ensuring that work is completed according to local and state building codes as

well as the architects plans

Ensure that projects are completed on time and within budget
Diet Tech
Essential Information
The diet technician must be personable and accommodating. He or she must be able to aid in
ensuring accurate and appropriate meal service is provided for the consumers. Conducting food
safety precautions are necessary. To perform this job successfully, an individual must be able to
perform each essential duty satisfactorily.

Minimum Requirements

Bachelors degree in nutrition or certification as a diet technician required

At least one or two years of current experience in a kitchen setting
Customer and service oriented behavior in everyday work interactions
Demonstrates a courteous and respectful attitude to internal workforce and

external customers
Can provide accurate and timely written and verbal communication of
information in a manner that is understood by all

Job Description

Processes all dietary requirements from students with thoroughness and accuracy
Records tray waste
Receives and transmits telephone messages in a pleasant and orderly manner
Posts calorie counts for meals
Communicates needed information to dietitians regarding diet restrictions and

calorie consumption
Counts and reconciles with cafeteria cashier to ensure proper processing of cash
after each meal service

17

Checks tray line for accuracy and quality

Performs other duties as assigned

Diet Aide
Essential Information
The dietary aide must be able to provide his or her nutritional expertise in documenting nutrition
needs, calculating nutrition requirements and assisting with menu selections. This job entails that
the diet aide works hand in hand with the diet technician as well as the registered dietitian in
order to provide excellent nutrition care in this community.

Minimum Requirements

Experience not needed, but preferred

High school diploma, preferred Bachelors Degree in Nutrition
Personable and easy to get along with in a work environment
Responsible and attentive
Excellent written and verbal communication skills

Job Description

Documents nutrition needs

Calculates nutrition requirements
Assisting with menu selection
Checking meal accuracy and assessing customer satisfaction
Collaborates and communicates with culinary and clinical departments on

established processes, nutrition care for special diets and menu requests.
Follows operating standards
Implements quality improvements and communicates them to other departments
Heavy duty lifting and pushing food carts
Registered Dietitian
Essential Information
The registered Dietitians role is a strategic role for the development of the student menu. The
Registered Dietitian promotes wholesome eating and can counsel students on making better food

18

choices for their health. The Registered Dietitian is responsible for overseeing the training and
development of staff, menu development and analysis, and meeting local and federal government
standards. He or she will work closely with nutritional staff to ensure contract terms are
executed. A key component of measure is student participation.

Minimum Requirements

Bachelors degree in dietetics, nutrition, or other related areas of study

Must be a licensed and registered dietitian
A minimum of 3-5 years of food service management experience is required
Must have excellent interpersonal skills
Ability to build and maintain relationships
Must be a self motivated manager able to handle a variety of situations
Excellent problem solving and analytical ability is necessary for success in this

role

Job Description
Works with parents who have nutrition questions and or special dietary needs for
their children
Works with chefs to develop monthly menus that meet all state, federal and school
guidelines
Provides technical guidance to Diet Technicians, Dietetic Aide and the rest of
personnel
Performs comprehensive nutritional assessments for the customers needs and
bases menu off of those
Develops, implements, and coordinates all aspects of the nutrition goals
Oversees the training and development of staff
Meeting local and federal government standards
Promotes good eating habits and provides a means to counsel students on how to
make better food choices for their health
Promotes a health conscious environment for the students, faculty, and staff
Public Relations
Essential Information

19

Individuals working for public relations must be a strategic leader who can work in a fast- paced
environment. He or she must have excellent communication skills in order to promote the
kitchen and their services. Must be creative and work closely with the team in order to integrate
programs that support kitchen service offerings.

Minimum Requirements

Impeccable writing skills

Strong attention to detail
Competitive personality in order to promote the kitchen
Two or more years of relevant work experience in strategic communications
Good relationships with work environment

Job Description

Plan, develop, and implement PR strategies

Track and analyze media coverage for the company and the industry
Advise on internal communications
Source and manage speaking and sponsorship opportunities
Develop objectives, strategies, and work plans for healthy food campaigns
Maintain high standards of quality for all materials released
Maintain up to date awareness of program status with directors

Maintenance
Essential Information
This position includes repairing commercial kitchen equipment and trouble-shooting commercial
kitchen refrigeration equipment. Maintenance must have experience and be well versed in
kitchen utilities in order to be able to perform the tasks such as repair and restoration. A very
strong emphasis is placed on personal accountability and ownership. Employees are referred to
as team members and the majority of the team is enthusiastic, positive and resourceful.

Minimum Requirements

20

Minimum of three years hands- on experience troubleshooting and repairing

commercial kitchen refrigeration equipment
Minimum of three years hands on experience troubleshooting and repairing the
basics of electric and refrigerators
Minimum of three years hands on experience troubleshooting and repairing
commercial kitchens to include fryers, grills and griddles

Job Description

Ability to work well with others in a fast paced environment

Ability to life at least 25 pounds
Good communication skills, bi-lingual is helpful
Must be organized in approach to work processes, completion and follow up
Ability to maintain a professional attitude and appearance

Executive Chef
Essential Information
The Executive Chef must be able to spot problems and resolve them quickly and efficiently,
maintain a level head, and delegate many kitchen tasks simultaneously. He or she is in charge of
maximizing productivity of the kitchen staff as well as managing the rest of the chefs whom are
directly below them in the chain of command. Maintaining impeccable personal hygiene is
essential for safety standards in this workplace.
Minimum Requirements

Three to four years of work experience

Culinary degree
Creative and motivated
Excellent use of color, texture, and flavor in dishes
Excellent hygiene

Job Description

Ensure the quality of dishes as well as serving on schedule

Maintain safety and sanitation in the kitchen
Approving all prepared food items that leave his or her kitchen
Help modify and create new menus as needed so that they remain effective
Create a wide variety of dishes for his or her kitchen

21

Perform administrative duties, including ordering supplies and reporting to the

head of the establishment
He or she must engage in a positive work environment and supervise all kitchen
personnel so that everyone in the kitchen is doing their job effectively.
Help maintain a healthy work environment for all faculty and staff

Chef Manager
Essential Information
Success as a Chef Manager is based on the ability to provide high quality in meal preparation. He
or she must implement the mission that a well- balanced diet is responsible for ones state of
mind and long term happiness. This position is responsible for overseeing the culinary function
for an independent School account. This position requires that you manage a team of employees
and oversee all safety and sanitation at the account.

Minimum Requirements

Culinary degree
Three to five years of culinary management experience
Strong leadership skills
Desire to work with an industry leader
Catering experience
Knowledge of current culinary trends
Excellent communication skills

Job Description

Manage cost controls and control expenditures for the account

Plan and create nutritious menus
Purchase goods and manage inventory
Implement new culinary programs in conjunction with the marketing and culinary

team
Help maintain a healthy work environment for all faculty and staff
Services

22

1. School Meal Service

i. Breakfast will be provided before school begins
from 7:30-8:00 am, as well as in classrooms during homeroom from 8:008:30 am. Breakfast will include but is not limited to oatmeal, breakfast
burritos, and fruit. Lunch will be divided into two sections, 11:30 am12:15 pm and 12:15-1:00 pm.
ii. Parents will have to pre order on our schools
website as to which one of the two meals offered, the students are going to
want for that day. There will be a PayPal account linked for monthly
st

payments due on the 1 of each month, unless otherwise noted.

iii. There will be no cash handling involved. Students
will be able to scan their ID cards to get their food. This way, employee
theft will be minimized, and students privacy will be secured.
iv. Printable nutrition fact PDF sheets will be available
for each menu item per week.
2. Nutritional Education: It is our active duty and role in promoting nutrition
education and general wellness.
i. Once a week, one of the classroom periods will be cooking classes/basic
nutrition education classes. It will be a hands-on experience, so the students will
assist with food prep.
ii. These cooking/educational classes will be offered twice a week after
school as well for the parents and staff who are curious to learn.
iii. Healthy recipes will be sent home with kids on a weekly basis. These
recipes can also be found on our school website.
3. Curbside Meals: The school will provide a limited number of meals to go as
like a take-out option. This will be for families who work late. We will only be
offering healthy meal options.
i. This option will be for families who work past 6 pm. Our staff will have
pre-prepped meals for about 200 of our students families. They will be prepared

23

daily during regular business hours and kept in warming cabinets in our walk-in.
All the parents would do is pick up the meals to make it as quick and efficient as
possible.
ii. Again, there will be no cash handling. We will have a pay pad, where
parents can scan their credit cards.
iii. Since this will be after school hours, there will only be two part-time
employees who will manage these curbside meals from 6:00-8:00 pm.

Equipment
Purchasing foodservice equipment and/or planning new and renovated school nutrition
facilities can be one of the most challenging projects school nutrition directors undertake in their
career. We referenced to two manuals, A Guide for Purchasing Foodservice Equipment and The
New Design Handbook for School Food Service, which provide information, background, and
processes for designing, renovating, and equipping school nutrition facilities. We wanted to
follow three core principles: efficiency, quality, and safety.
All equipment will be NSF certified and sealed. To stay compliant with the NSF, food
contact surfaces will be smooth, corrosion resistant, non-toxic, stable, and non absorbent. There
will be splash guards that are smooth, easy to clean and change, and resistant to corrosion and
made from non-chipping or cracking material. The equipment will not cause any adulteration to
the food or cause any order to the food. All of the equipment will be made of stainless steel, US
standard composition (18% chromium, 8% nickel) and polished to #4 finishes. The gauge will

24

range from 8 and 10 to support heavy equipment on stress points to 20 which covers insulated
doors and panels for freezers and refrigerators.
Efficient equipment can reduce injuries, lessen utility bills, and increase labor output.
Well-designed equipment not only makes food preparation smooth and less stressful to the
workers but also reduces cooking time. Additionally, they are often superior in energy saving
technology, thus environment friendly with great overall cost performance. A thorough
maintenance program is imperative in keeping the equipment in optimum condition for their
performance. To ensure a smooth service operation to the students, we employed a system to
portion their meal in a serving tray beforehand and hold it in a temperature controlled warming
cabinet in front of their service line. The cabinet can be transported from the kitchen to the
cafeteria; therefore, heavy lifting and possible back injury can be avoided. This system will
decrease the students waiting time in line and increase their time to enjoy dining with their
peers.
Kitchen Equipment
Quantity
1

Product

Purpose of Use

Floor Mounted

To cook large

Tilting 2/3

amounts of food

Jacketed Kettle

such as pasta,
stock, gravy,
sauce, or soup.

Specifications
K40ELT
Electric Kettle - Tilting Model (50
psi)
Input: 18 (kW)
True Working Capacity: Gallons=40;
Liters=152
Power Source: Electric

25

Configuration: Stationary
Steam Jacket Lining: 2/3 Jacketed
Capacity (Gallons): 40 Gallons
NSF Certified
2

Heavy Duty Six

Versatile uses:

Burner Gas

sauteing, grilling,

Range, Open-

boiling, frying,

top

heating stock pots

or sauce pans, etc.

Vulcan, stainless steel

Gas Range
Model: GH45
6 Burners
30,000 BTU
34W x 39 1/8D x 36H
NSF Certified, CSA design certified

Double Deck

To bake and broil

Convection

food

Oven

Vulcan *Energy Star

Model: VC44GD Double, Gas
42.30Wx40.19Dx69.22H Stainless
steel, legs & casters
Double stacking to save space
Two interior oven lights per deck
15 minute preheating time
Temperature controls adjust from

26

150 to 500 and 60 minute timer

with audible alarm
Open vented system
NSF Certified
4

Microwave

To cook, warm,

Oven

heat, defrost, and

reheat food

Cooking Power Wattage: 1000w

Grill Wattage: 3.0E-37
Vent Type: Exterior or Recirculating
Turntable Diameter: 12
29.9"W x 15 " D x 17.3" H
Capacity- 1.6
NSF Certified

Can Crusher

To crush cans

110v operation standard, 3 phase

cap 200-300 lbs. per hour.
Stainless Steel and washdown-duty
electrical
NSF Certified

Can Opener

To open cans

Edlund Model #: 203. Product Code:

electrically

23100
Stainless steel, heavy duty, 5.53 lbs

27

Cans per Minute - 7

Voltage - 115. Two-speed motor for
large and small cans.
NSF Certified
7

Ice Maker

To make ice

Maintowoc *Energy Star

Model:IY-0606A-261
Half Dice, Air Cooled, 635 lbs.
635 lbs. Production,
30W x 24D x 21H
NSF Certified

Food Mixer

To mix ingredients 5 H.P. high torque motor. 200240/50/60/3 14.8 Amps

40, 60 & 80 Quart
WEIGHT: 1,385 lbs. net; 1,417 lbs.
NSF Certified.

Counter Mixer

To mix ingredients Bowl Capacity (Quarts): 4

Wattage250
Mixing Speeds -10

28

Stainless Steel, 25 lbs.

8 3/4"W x 14 " D x 13 15/16" H
NSF Certified
10

10

Holding Cabinet To hold and keep

Vulcan *Energy Star

serving trays
warm until the
serving time

Model: 515-767
Insulated, pass-thru holding cabinet
Pan capacity (15)18x26
NSF Certified

11

Hot Food Table

To keep warm

Eagle, stainless steel

cooked food in the

kitchen

Model: SDHT3-120
48"W x 3012"
Electric
NSF Certified

12

DishWare

To wash dishes,

Washing

trays, utensils, and

Machine

cookware

Hobart *Energy Star

Conveyor Dishwasher with Booster
Heater
Model: CL64e-ERH30K
Washes 342 racks/hr.

29

Opti-Rinse technology to reduce

water & energy by 50%
NSF Certified
13

Food prep sink

To wash fruits and

Turbo Air

vegetables
2 compartment sink
Model:TSA-2-14-D2
84 W x 18D x 44
(2)18W x 18D x 14 H water level
sink bowls
14

Warewashing

wash, rinse, and

sink

sanitize cooking
pots, pans, and
other cooking
equipment.

Advance Tabco
Model: FC-3-1620-18RL
3 compartment w/ two drainboards,
stainless steel
26W x 84L x 43H
NSF Certified

15

Hand Sink

For employees to

Advance Tabco

wash hands
Model: 7-PS-66L
14 Wall-Mounted Hand Sink
24"W x 24"D x 18"H

30

NSF Certified
16

Work Table

To be used as food

Duke, stainless steel top

preparation station
Model: 418-2496
96W x 24D x 36H
Capacity 600 lb.
NSF Certified
17

Oven Racks

In case extra racks

Baxter, Stainless Steel

are needed
Item#: BX56022
Shipped assembled, freight class 150,
115 lbs.
4" swivel type casters
Accommodates:
26 hotel pans sized 12"x 20"x 4"
deep
(13 qt)
26 hotel pans size 12" x 20" x 2"
deep
(8 qt)
13 bun pans sized 18" x 26

31

18

500

Lunch Tray

Food serving plate

Carisle
Model:KL44408
4-compartment Melamine Tray
11 x 8 11/16
NSF Certified, BPA free
Dishwasher safe, 2 way stacking

19

Cantilever Style

to dispense trays,

Stainless Steel

Tray, Silverware silverware, and

& Napkin

napkins

CAPACITY: Approx. 200 to 300

trays, 1000 paper napkins, 35-40

Dispenser

pieces of silverware in each cylinder.

TRAY SIZE L D Silverware Hole
Qty 10x14 32-5/8 24-1/8 18 12-1/4 x
16-1/2 36-1/4 25-7/8 18 14x18 39-1/4
27-3/8 18 15-1/4 x 20-1/2 41-1/4 293/8 18 *
20

15

Wire shelves

To organize dry

Nexelate Wire Shelving

storage shelves,
warewashing
room, and
equipment room

Model: WR990145
60W x 24D x 74H

Cafeteria Equipment

32

Quantity
1

Product
Soft Serve Ice
Cream Machine

Purpose of Use
To serve soft serve ice
cream

Specifications
Taylor
Model: R404A, 130 lbs.
26W x 30D x 59 H
4900 BTU/hr
2 individual flavors and a twist
NSF Certified

Serving Tray
Line

for the students to line up AmTab

with a serving tray
Model: AMT-MT1236
36W x 121L
Frame material 14 gauge steel
casters

20

Oval table (L)

for the students dining

Mobile Oval Table Plywood

Painted Frame 12-Stool
46W x 121L x 29H
Seats 12 students
4 casters, folds in half

Oval table (S)

for the students dining

Virco oval cafeteria table,

chrome frame
Model: VIR-MTSO072958
77 W x 82Lx 29H

33

Seats 8 students
folds in half, Casters
5

Trash Can

to litter garbage

Hubert

4 regular/2 recycle

Model: 23491
Commercial grade
44 Gallon
22 Dia x 27 H Gray

Trash Can Dolly

To carry garbage cans

Hubert

Snapped on the bottom

of the trash can for
mobility

Model: 86725
Twist-on Trash Can Dolly
18 dia x 6 H

Physical Characteristics
Architecture
The kitchen and cafeteria are designed to be modern. They are economically efficient and
environmentally friendly. In the kitchen, energy conservation will be promoted by installation of
rooftop solar panels that are sensitive to seasonal sun angles that will capture solar energy.
Because Los Angeles is mostly sunny, it is appropriate that the cafeteria has natural light coming

34

from all directions.The walls will be made up of mostly windows. The colors in the cafeteria will
be blue with hints of purple to set the tone and setting because blue is a nice, laid back color for
the cafeteria that represents calmness and serenity. The students dining experience should not be
stressful and should be very rejuvenating so that they are ready to learn when they come back to
the classroom. There will also be long, blue tables in the cafeteria that encourage students to
have a tighter community relationship by having to sit next to each other in large groups. Purple
will be an accent color because it symbolizes creativity. It is appropriate because students are
encouraged to be outgoing and try new foods during the nutrition education that happens before
lunch time. A pleasurable dining experience comes from a great atmosphere and good food. This
will be achieved through the design, and especially color selection in the cafeteria.
The American Disabilities Act (ADA) is also a key aspect in the architecture and design
of the kitchen. The size of the tables, aisles, and doors will be in accordance to it. The aisles will
be 72 inches wide and the work tables 144 inches long. The work tables will also be 32 inches
away from the wall and 40 inches in height for those standing, and 30 inches for those sitting.
The cafeteria will have aisles at a minimum of 36 inches wide, including the space in between
tables. It will also have automatic sliding doors, 42 inches wide, in accordance with the ADA, in
order to accommodate a wheelchair bound person and another person to pass at the same time.
Some key components of the kitchens architecture make it functional. The kitchen will
have non porous tile in order to prevent mold buildup and the dishwashing area will have slip
grip padding on the floors. The layout of the kitchen will accommodate cold food and hot food
preparation separately so that the food is prepared efficiently and without contamination. There
will be a first aid area located next to the fire exit for easy access in case of emergency. The
kitchen is designed to be practical, economical, and safe.

35

Energy
The school kitchen will be certified in Leadership in Energy & Environmental Design
(LEED). LEED is a green building certification program that recognizes building strategies and
practices. The kitchen will satisfy the prerequisites and constantly earn points that allow it to
achieve different levels of certification. One of the ways points will be earned is through energy
and atmosphere conservation. Installation of rooftop solar panels, that are sensitive to seasonal
sun angles will capture solar energy. This energy will be used for warming water before it enters
the heater, which reduces the energy expended by the water heating system. Credit will be gained
from the LEED by efficient use of materials and resources. The sustainable building material,
such as non porous tile, will prevent mold growth and the need for constant renovation. Windows
and air filters will promote the environments air quality as well.
Water
The kitchen will receive credit for water efficiency by promoting smarter use of water,
inside and out, to reduce consumption. Hot water boosters will be located within five feet of
equipment that needs 180F for sanitizing. Small, portable water filters will be fixed to all ice
makers and steamers. Some advantages of the efficient waste disposal include that the liquid part
of the garbage is flushed into the sewer system and that waste will be transported through a soil
pipe.
Handwashing

36

Handwashing is essential in preventing foodborne illnesses caused by contaminated

hands. Hands must be washed as much as possible and also before changing tasks. This applies
to anyone who handles, prepares, and serves the food.
Employees will be trained on proper hand washing procedures, which will include
viewing a hand washing video and a demonstration on proper handwashing procedure. There
will be signs/posters near all the sinks, food preparation areas, restrooms, and all in a language
understood by all employees. All hand washing areas will have warm and cold running water,
with hot water not to exceed 120 F. Soap, a means to dry hands, and a waste container will also
be provided. The hand washing sinks will be accessible any time employees are present.

Safety
Safety and sanitation regulations will be a top priority. All kitchen employees must wear
non slip grip shoes, wear hairnets, and a clean uniform. Employees must follow proper hand
washing, cross contamination, proper cutting, and sanitizing procedures. Employees will be

37

trained about the Hazard Analysis Critical Control Points (HACCP) and proper food holding
temperatures to keep food out from the temperature danger zone.

In addition to mandatory inspections, voluntary inspections will be conducted to ensure

that building, plumbing, mechanical, and electronic codes are being met. Employee restroom
facilities will have self-closing doors. The toilet facilities will be in a separate room. The entry
into the bathroom from the kitchen will require staff to walk through the locker room. There will
be first aid kits in the kitchen facility, and its location will be labeled and known to all. There
will also be fire exits that are clearly labeled. All new employees will be given an orientation of
the facility, including the locations of all safety and sanitation tools, and procedures. All of the

38

regulations regarding physical requirements of the work area will be followed. Ventilation,
heating, and air conditioning systems will meet or exceed building codes for safety, load, and
energy efficiency. In addition, all noise ordinances will be complied with.
The facility will be in compliance with all standards mandated by the American
Disability Act (ADA) as seen in the layout and the floor plan. The kitchen and facility will be
accessible for those who work and visit the middle school. The size of the aisles, tables, and
doors will accommodate those in a wheelchair. In adherence to the ADA, the aisles will be 72
inches wide, the work tables will be 144 inches long, 32 inches away from the wall, 40 inches in
height for those standing and 30 inches in height for sitting. The kitchen will also have sliding
and holding doors that will be 36 inches wide. This will ensure that the facility is in compliance
with the ADA guidelines.
In the middle school cafeteria, all students and guest will be able to enjoy a healthy meal
in a safe environment. The floor surfaces will be stable, slip resistant, and in compliance with
the ADA. To stay in accordance to the ADA, all the aisles in the cafeteria will be a minimum of
36 inches wide including the space between tables and the buffet serving area. Tray sliders and
serving counters will be less than 34 inches above the floor. The automatic sliding doors that
will open to the patio will be at least 42 inches wide in order for a wheelchair bound person and
another individual to pass through at the same time.
The kitchen and service area will be floored with wear resistant, slip-resistant, non porous
quarry tile. The grout will be dark and coated with a commercial sealant before use. In the
dishwashing area, the quarry tile will be embedded with carborundum chips that will provide
greater resistance. There will be no seams allowed in the corners and the tile will be extended six
inches up walls with rounded corners where it meets the floor.

39

The walls in the cooking and dishwashing areas will be stainless steel. The remainder of
the kitchen will have structural glazed tile up to eight inches. We will use enamel washable paint
for the remaining portion of the walls up to the ceiling. The false ceiling will conceal the ducts
and other architectural features. The ceiling will be made of low cost, sound absorbent material,
and acoustic tile. Also, sound deadening coating will be added to the undersides of all stainless
work stations. All of the walk-in refrigerators and freezers will have remote compressors. All of
the vents and pipes will be insulated.
The lighting will be installed throughout the dining and service area as to provide
students and staff with a pleasant dining experience. There will be skylights throughout the
dining and service area. Skylights will also be installed in the kitchen to incorporate as much
natural light into the work area as possible. Ceiling lighting will complement the natural light
for an even distribution to the soft lights. The fixtures will be durable, shatter proof, and easy to
disassemble for easy cleaning.
An air conditioning and heating system will be installed to ensure the comfort and
productivity of staff and students alike. There will be sufficient ventilation, including ceiling
fans, range hoods, and exhaust fans. To comply with city ordinances, electrical outlets and
adequate voltage to power food service equipment, air-conditioning, lighting, and ventilation will
be installed.
All pipes will be enclosed in walls leaving no exposed pipes. There will be a drainage
system in both the kitchen and dish room. There will also be sufficient pressure for steam and
water dependent equipment.

Personal Hygiene

40

To further prevent contamination of food by employees, employees will be trained on the

employee health policy and on practicing good personal hygiene. Employees will report to work
in good health, clean, and dressed in clean attire. Aprons will be changed on a daily basis and
when they become soiled. Fingernails will be trimmed, filed, and maintained so that the edges
are cleanable and not rough. Employees will not wear any jewelry except for a plain ring such as
a wedding band. Wounds and sores will be attended to immediately and gloves must be worn at
all times. Eating, drinking, smoking, or chewing gum will only be done in designated break
areas where food or food contact surfaces may not become contaminated.
Built-in Sanitation
School nutrition employees must use proper dishwashing procedures and monitor to
ensure that sanitizing is done. Employees will always wash hands before handling clean and
sanitized dishes, equipment, and utensils. They will never load dirty dishes and then handle clean
dishes without washing hands. Kitchen employees will inspect food contact surfaces of
equipment and utensils visually to ensure that surfaces are clean. Equipment, food contact
surfaces, utensils, and multi service utensils will be cleaned by using a three compartment sink:
wash in hot water with cleanser, rinse in clear hot water, and rise in final sanitizing solution. The
water must be clean and free of debris. The water temperature in the first compartment of the
sink will be taken by using a calibrated thermometer. The sanitizer concentration in the third
sink will be tested using test strips. The temperature of the water in the third sink will also be
tested. If cleaning and sanitation is not being done correctly, corrective action will be taken.
Draining and refilling of the compartments will be done as needed to keep the water clean and
free of debris.