The Carmel Clay School Board shall provide cafeteria or serving facilities in all schools where space and facilities permit, and will provide food service for the purchase and consumption of lunch for all students.
Lunches sold by the school may be purchased by students and staff members and community residents in accordance with the procedures established by the Superintendent.
The operation and supervision of the food services program shall be the responsibility of the Assistant Superintendent of Business Affairs and the Food Service Supervisor. Food services shall be operated on a self-supporting basis with revenue from students, staff, Federal reimbursement, and surplus food. The Board shall assist the program by furnishing available space, initial major equipment, and utensils.
A periodic review of the food service accounts shall be made by the Superintendent. Any surplus funds shall be used to reduce the cost of the service to students or to purchase food service equipment.
The Superintendent shall prepare administrative guidelines for the conduct of the school food-service program that shall include provisions for:
A. the maintenance of sanitary, neat premises free from fire and health hazards;
B. the preparation and consumption of food;
C. the purchase of foods and supplies in accordance with law;
D. the accounting and deposition of food service funds;
E. the safekeeping and storage of food and food equipment;
F. the maintenance and replacement of equipment.
No foods or beverages, other than those associated with the Corporation's food service program, are to be sold during food-service hours, unless the revenues from such sales are deposited in the Food-Service Fund or in the fund of an approved student activity providing the foods or beverages.
The Superintendent shall ensure a wholesome, nutritious food services program in the schools of the Corporation and one which reinforces the concepts taught in the classrooms.
I.C. 20-5-2-2 (10), 20 5-13-1 et seq.
511 IAC 4-3-2, 6-2-1(b)(9)