• Food Service is ready to serve your children safely .

     

    Frequently asked questions

    1. Will food service employees be screened for COVID -19?

    • Food Service staff are to remain home if they are experiencing any common symptoms of COVID-19.
    • Temperatures will be taken prior to starting work each day.
    • A  COVID  Q & A must be answered daily prior to work.

    2. Will your staff wear face coverings ?

    • Yes, all food service employees will be supplied with masks and/or shields to wear during work . Face coverings are manditory for all employees in the district.

    3. What are your enhanced cleaning procedures? 

    • We are using an EPA approved disinfectant to clean our kitchens and cafeteria tables.
    • Cafeteria tables will be disinfected between meal services.
    • High touch areas will be cleaned frequently.
    • Frequent handwashing and glove use have always been an essential part of our department but all employees, returning for the school year, will be retrained on correct procedure.

    4.  Are you still using touch key pads at the cashier stations?

    • We plan to use barcode scanners at the check out lines.  Students will need to show their school ID to be scanned.
    • Meals are currenlty free so students will not need to enter their ID's .

    5. What should my child expect?

    • Lunch periods may be spread out to allow for social distancing between students while they eat breakfast and lunch.
    • Children will need to observe social distancing while in meal lines.
    • Masks will need to remain on until the child is seated for eating.
    • Money will only be excepted at certain times and locations, these options differ per school. More information will follow soon.

     6. Is COVID a food safety issue?

    • CDC and USDA are not aware of any reports at this time of human illnesses that suggest that COVID-19 can be transmitted by food or food packing.
    • Coronaviruses need a living host (animal or human) to grow in and cannot grow on food.
    • Like other viruses, it is possible that the virus that causes COVID -19 can survive on surfaces and objects.

     

     

     

     

     

     

     

  • The Food Service Operation of the Chambersburg Area School District is extremely concerned with the safety of the food that we serve to the students of the district. Food Service Managers are trained and certified in ServSafe and HACCP. All new staff are trained in Food Safety and Sanitation prior to starting work in the Food Service Operation. Food Safety and Sanitation training is conducted for all staff on a regular basis.

     

     

     

     

     

    The kitchen and cafeteria of each school are inspected twice each year by the local Commonwealth Code or by the Department of Agriculture. In addition, managers are required to conduct internal reviews on a regular basis.

     

     

    National ServSafe Certification

     

     

     

    The National Restaurant Association Educational Foundation, International Food Safety Council, and other organizations concerned with protecting the safety of people consuming foods have developed the ServSafe Course.

    The Food Service Managers of the CASD are trained and certified in ServSafe, a nationally recognized food safety course.

    Each staff member is responsible to take measures, which will help to ensure the safety of your student.

    Andrew Buchanan Sarah Martin
    Benjamin Chambers Leloni Killinger
    Falling Spring Sandy Woodring
    Fayetteville Deb Guyer
    Grandview Laurie Devor
    Guilford Hills Marsha Stinson
    Hamilton Heights Brenda Posey
    Lurgan Betty Augustine
    Marion Susan Horning
    New Franklin Tammy Harmon
    Scotland Brenda Hunsecker
    South Hamilton  Vinette O'Farrel
    Stevens Alex Ramos
    Franklin Learning Center Brenda Hunsecker
    FCCTC/Career Magnet Teresa Wiser, Lisa Sollenberger
    CAMS South Angela Varner, Sharon Mellott
    CAMS North Lois Strite
    CASHS Dawn Bechtel
    District Floating Manager  
       
    Central Office Sandy Fisher, Juanita Beepath, Lori Bumbaugh,

     

    Hazardous Analysis Critical Control Point (HACCP)

    HACCP is a highly specific and specialized program designed to ensure the safety of food as it passes through the various stages of production until it reaches consumption. This process begins in the manufacturing plant with USDA inspections to ensure safe handling of food items.

    The HACCP program was developed by USDA and FDA and, through the efforts of the National Food Service Management Institute, a program was developed specifically for School Food Service. The Food Service Management staff of the Chambersburg Area School District has been trained in this program, and procedures are currently in place in the Food Service Operations of the district to ensure that the students are receiving food items that have been properly prepared with all the necessary precautions to ensure it's safety. If you want to know more about this program, you may go to www.fda.gov/Food/GuidanceRegulation/HACCP.

      

    To view the inspections of your local schools go to: www.agriculture.state.pa.us and click on-line services