Hillcrest Educational Centers Policies & Procedures
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Chapter 13 - Food Service
Student Food Service Survey
April 6, 2015
eshrader
FOOD SERVICE OPERATIONAL MODEL
SANITATION AND INFECTION CONTROL
Nutrition Programs
Staff Food Service Survey
Student Food Service Survey
KITCHEN PROTOCOL
Chapter 1 – General Information
Chapter 2 – Intake Admissions
Chapter 3 – Program Policies
Chapter 4 – Care of Students
Chapter 5 – Urgent Events & Emergencies
Chapter 6 – Training & Staff Development
Chapter 7 – Health Care
Chapter 8 – Infection Control Manual
Chapter 9 – Environment of Care
Chapter 10 – Improving Organizational Performance
Chapter 11 – Information Technology & Information Management
Chapter 12 – Student Records & Documentation
Chapter 13 – Food Service
Chapter 14 – Housekeeping
Chapter 15 – Maintenance
Chapter 16A- Personnel Policy Manual
Chapter 16B Human Resources
Chapter 17 – Business Finance
