Emergency Procedures

School Site Emergency & Disaster Supplies

Lock down procedures:
Steps the cafeteria manager is directed to follow:

  • Ensure safety of food services staff
  • Follow directions of school site administration, determine method of communication and keep in contact as situation progresses
  • Notify Area Food Services Supervisor immediately and provide updates as situation progresses
  • Regular sign out procedures for timesheets are followed
  • Any additional time required must be approved by the Area Food Services Supervisor

If required to serve food:

  • Area Food Services Supervisor approval must be obtained
  • Point of Service procedures must be followed
    • Tickets or check off list must be used in order for Food Services to claim the meals for reimbursement
  • If circumstances prohibit the cafeteria manager from following Federal guidelines and the use of tickets/check off list is not possible
    • The manager will itemize all food items served and charge the total on a Cafeteria Invoice
    • The Cafeteria Invoice will be presented to the Principal for reimbursement


Earthquake Procedures
(During work hours)
Steps the cafeteria manager is directed to follow:

  • Take cover first
  • Ensure safety of food services staff
  • Lock the kitchen, secure all monies and food items
  • Evacuate all staff to designated area
  • Follow the directions of onsite administration
  • If possible contact Area Food Services Supervisor
  • Employees may reenter the kitchen only after it is declared safe by administration, city or county building and safety officials, Maintenance and Operations Branch employees or structural engineers

Important Points to Remember:

  • Cafeteria must be given high priority for checking after an earthquake because of possible safety hazards and the need for cafeteria staff to have access to food
  • If evacuation of children continues and Food Services is asked to serve food items to students, approval from the Area Food Services Supervisor must be obtained
    • Point of Service procedures must be followed
    • Tickets or check off list must be used in order for Food Services to claim the meals for reimbursement
  • If circumstances prohibit the cafeteria manager from following Federal guidelines and the use of tickets/check off list is not possible
    • The manager will itemize all food items served and charge the total on a Cafeteria Invoice
    • The Cafeteria Invoice will be presented to the Principal for reimbursement

Earthquake procedures
(During nonworking hours)
Steps the cafeteria manager is directed to follow after the emergency:

  • Food Service workers are to report to work at their usual times
  • If there are road closures food service employees are to report to the nearest designated emergency school site
  • If news reports advise the public to remain at home, food service employees should attempt to contact the Cafeteria Manager or the Area Food Services Supervisor for instruction

School Site Designated as Shelter:
If a District school site is used as a Red Cross shelter, those persons sheltered (this does not include faculty or onsite administration and those students who continue to attend classes at the school) are provided meals. The cafeteria staff is required to keep detailed records of meals served, and the Food Services Division then bills the Red Cross for the cost.

Disruption to Meal Service in Cafeteria:
(No water, no hot water, gas shut off, electricity shut off, equipment failure)
Steps the cafeteria manager is directed to follow:

  • Contact Area Food Services Supervisor Immediately
  • Follow “Trouble Call” procedures and phone in the problem
  • If problem cannot be corrected immediately
    • With the approval of the Area Food Services Supervisor the manager can adjust the daily menu and provide cold, wrapped food items for the students
    • If the manager does not have enough cold, wrapped food items within inventory, the cafeteria manager works with the Area Food Services Supervisor to obtain wrapped food items from nearby schools or the Newman Nutrition Center


Food Borne Illness:
In the event any student or adult becomes ill and food prepared or served on District property is suspected as a cause of the illness the cafeteria manager is directed to notify the following individuals:

  • Area Food Services Supervisor
  • Nutrition Services – Nutrition Specialist (213)241-2994
  • School Principal