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Food Service Documents

Nutrition Information

MCCPS Nutrition Department strives to expose our community to healthy food choices. We pride ourselves as a from scratch kitchen and make most items on the premises. We look at good nutrition as fuel for learning minds. We offer a variety of fresh fruits, vegetables and whole grains with every meal. Daily we offer hot and cold breakfast and lunch and snacks for recess. Breakfast is usually served buffet style and contains all the key components to jump start a day of learning. Things like whole-wheat muffins, fresh fruit, yogurt, cereal, whole grain waffles and pancakes, eggs, bacon and turkey sausage to name just a few. Lunch is a well-balanced complete meal and a well-stocked, fresh, seasonal salad bar. Our lunch menu varies from month to month but will never include chicken nuggets or chicken patties. We do not use processed food only fresh, wholesome ingredients. In our cafe we also offer a variety of healthy snacks and homemade treats for recess. As a way to encourage our students to eat fruit, there is always a bowl of free, fresh, seasonal fruit available. We offer a variety of seasonal and local fruits. We also offer cooking classes as an option for the enrichment curriculum. We teach the children techniques and skills that they can take with them beyond the classroom. We make anything from healthy after-school snacks to more filling dinner items such as pasta. Our goal is to teach the student community healthy and nutritional food options that they will recognize and continue to enjoy as adults and for a lifetime.

Free and Reduced Application

The U.S. Department of Agriculture prohibits discrimination against its customers, employees and applications for employment on the bases of race, color, national origin, age, disability, sex gender identity, religion, reprisal and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individuals income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the department. (Not all prohibited bases apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at or at any USDA office, or call (866) 632-9992 to request a form. You may also write a letter to us by mail at the U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Ave., S.W., Washington, D.C. 20250-9420, by fax (202) 690-7442 or e-mail at

Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136(Spanish) USDA is an equal opportunity employer.


Food Safety/ServSafe/HACCP

The MCCPS Food Department will follow the Servsafe and HACCP practice and guidelines. Servsafe is a food and beverage safety training and certificate program administered by the National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection. 

HACCP means Hazard Analysis Critical Control Point. HACCP procedures are used in school food service to ensure proper storage, preparation and serving of food, employee hygiene and sanitation procedures. HACCP procedures are enforced by such agencies as the United States Department of Agriculture, the Food and Safety Inspection Service (FSIS) and the Food and Drug Administration (FDA). It is a scientific process control system for elimination of contaminants at critical areas in the food production and distribution process. HACCP helps to prevent as close to 100% as possible any harmful contamination in the food supply.


Food Safety


Hand Washing & Sanitizing

Wash hands as often as necessary during food preparation and service. This includes before starting work, when changing tasks, and/or when changing gloves and face coverings. Use hand sanitizer in combination with handwashing. Use hand sanitizer that contains at least 60% alcohol.


Employee Health

Food service workers are required to report information about their health as they relate to COVID-19 or any diseases that are transmissible through food.


Glove & Mask 

Wear gloves and a mask at all times. Change gloves and masks in between tasks, when returning to work from a break, when gloves become dirty or torn, or any other time  when gloves/masks may have become contaminated.


7 HACCP Principles


  • Analyze hazards – Analyze potential hazards associated with food and measures the control of those hazards that are identified. The hazard could be biological, such as a microbe; a chemical, such as a toxin; or physical; such as a piece of glass or metal fragments.
  • Identify critical control points – These are points in a food’s production from its raw state through processing and shipping to consumption by the consumer at which the potential hazard can be controlled or eliminated. Examples as such would be cooking, cooling, packaging and metal detection.
  • Establish preventive measures with critical limits for each control point – For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
  • Establish procedures to monitor the critical control points – Such procedures might include determining how and by whom cooking time and temperature should be monitored.
  • Establish corrective actions to be taken when monitoring shows that a critical limit has not been achieved – For example, reprocessing or disposing of food if the minimum cooking temperature is not met.
  • Establish procedures to verify that the system is working properly – Testing time and temperature recording devices to verify that the cooking unit is working properly.
  • Establish effective record keeping and documenting the HACCP Plan – This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct the potential problems. This must include all records generated during the monitoring of each CCP and notations of the corrective actions that were taken. Usually, the simplest record keeping system possible to ensure effectiveness is the most desirable.

Food Service Documents

Wellness Committee Minutes