SUPPORT SERVICES: FOOD SERVICES

& TRANSPORTATION BOARD MEETING

2012

The system implements a comprehensive assessment system

that generates a range of data about student learning and system effectiveness and uses the results to guide

continuous improvement. Indicator 5.1 The system establishes and maintains a clearly defined and comprehensive student assessment system.

Standard 5

Using Results for

Continuous Improvement

INDICATOR 5.1 STUDENT SURVEYS

•4th and 5th grade students

•What does the * single asterisk on our menu mean?

87% - Healthy 12% Unhealthy Item 1% didn’t know

• What does the underline food item on our menu mean?

87% - Whole Grain 11% Fatty item 2% didn’t know

•What does the **double asterisk on our menu mean?

79% Chef item 20 % store bought 1% didn’t know

One way we assess what our students have learned is

through our student surveys. Our managers teach the

students what the symbols on our menus mean and by the

time they are in 4th and 5th grade they are given the

survey and we can see if they are understanding how to

read the menu.

INDICATOR 5.1 ALLERGIES

We also track allergies so the manager knows who has what allergy and can help the student make sure they pick the right foods.

We are seeing an increase in our gluten free students. We have just started tracking the numbers on this last year so it

will be interesting to see how the numbers change. Studies indicate more and more people are being diagnosed with

this food intolerance. If our students do have a reaction to the food they eat then they

will not be ready to go back to class and learn. It’s important for us to help make sure this doesn’t happen.

INDICATOR 5.1 ALLERGIES

Most popular allergies are

nuts and milk

Gluten free had the biggest increase from 3 last year to 14 this year.

We use global positioning system (GPS) software to evaluate number of hours idling, miles driven in a school day/year, arrival time at schools and stops, management of bus routes.

INDICATOR 5.1 GPS Software

INDICATOR 5.1 GPS Software

Monitoring of data from our GPS software allows us to compare information year to year. Idling of buses did decrease in 2012 from 2011. This data will enable us to correct future idling problems and improve student health.

Idling in 2012 compared to 2011

Mileage

Mileage tracked for the past two years. Increase due to new home construction in Winfield and Cedar Lake area. More special need students are identified which results in curb to curb stops.

Mileage

750000 800000 850000 900000 950000 1000000

2010

2011

Miles

Miles

Professional and support staff continuously collect, analyze and apply learning from a range of data sources, including comparison and trend data about student learning, instruction, program evaluation and organizational conditions

that support learning.

INDICATOR 5.2

INDICATOR 5.2 Safety meetings

Drivers and monitors are required to attend 4 safety meeting per year covering such topics as:

Bullying

Drug and alcohol awareness

Parent contact

Bus danger zone

INDICATOR 5.2 Safety meetings

Surveys are collected after each meeting to evaluate the quality of the material and the presenter. Employees are given the opportunity to suggest future training materials.

Employee attendance

Employee attendance is tracked for improvement by semester and full year.

Food Committee Meetings INDICATOR 5.2

High School Students

Middle and Elementary Students

We offer food committee meeting monthly in the high school and several times throughout the year in the elementary and middle schools. Students have the opportunity to express opinions about our menus. We continue to collect data from our students on what they view as new trends in food service.

Label Reading & Healthy Snack Classes INDICATOR 5.2

We also offer label reading and Healthy Snack Classes to 2nd, 3rd and 4th graders.

They have opportunities to stay after school and learn about label reading and also how to make a healthy snack. Students are given post tests so we can determine if they

have gained the knowledge to read food labels. We usually have 93-95% of the students understand the material presented.

This is a great opportunity for community groups to interact with our schools.

INDICATOR 5.3

THROUGHOUT THE SYSTEM PROFESSIONAL AND SUPPORT STAFF ARE TRAINED IN THE INTERPRETATION AND USE OF DATA

One way we do this is through our HACCP program

INDICATOR 5.3 HACCP PROGRAM

HAZARDOUS ANALYSIS CRITICAL CONTROL POINTS Safety of food and how its handled Temperature Logs Basically, this is our food safety program. This program is important for the safety of our students and preventing food borne illness breakouts. Staff must know: how to take food temperatures what those temperatures should be how to document results If a problem with temperature occurs, then they also need to be able

to develop an action plan to fix the problem.

INDICATOR 5.3 SERVE SAFE

We also offer an 8 hr class through the National Restaurant Association and certification can be earned. Every 5 years employees must be recertified.

HACCP and Food Safety properties are taught. Again, this enforces the importance of food safety

and employees have to be able to use the information taught in order to keep food safe.

Health inspectors always comment how they don’t have to ever worry about schools because the staff is always well trained.

INDICATOR 5.3 CPR and CPI

Our employees are trained each year in Crisis Prevention Intervention and Heartsaver CPR/First Aid classes. CPI class enables our employee to divert a crisis on the bus and protect the other students. CPR/first aid allow the employee to act quickly in a health crisis.

INDICATOR 5.4

The system engages in a continuous process to determine verifiable improvement in student learning, including readiness for and success at the next level.

INDICATOR 5.4 Student Handbooks and Policies Our policies and procedures are defined on our

website and in our student handbook. Periodically, our office personnel conduct a quick survey after a parent call. Items covered are quality of service from our department, comfort of the student on the bus and length of bus ride. This information is analyzed to improve our service for the student.

Parent Telephone Survey

Parent Name __________________________________________ Date _______________

Employee Name _______________________________________

Was your problem solved today?

_____________________________________________________________________________

If your problem was not solved, did the employee explain why?

_____________________________________________________________________________

Was the employee cheerful?

_____________________________________________________________________________

Does your student enjoy their ride on the bus?

_____________________________________________________________________________

If not, what can we do to improve their ride?

_____________________________________________________________________________

Does the bus arrive at the stop at approximately the same time each day?

_____________________________________________________________________________

Does your student feel safe on the bus?

_____________________________________________________________________________

Thank you for your time.

INDICATOR 5.4 Participation

60 65 70

'0708

'0809

'0910

'1011

1112

Participation

We use participation for this indicator because if we

aren’t feeding children what they like then they will not

be ready to go back to class to learn.

INDICATOR 5.4 Participation

FAVORITE FOODS

Chicken Tenders (10 gms fat)

Chicken Nuggets ( 9 gms fat but whole grain)

Bosco Sticks ( 9 gms fat but reduced fat cheese)

French Toast Sticks (7 gms fat)

We want to keep their favorite items on our menus so we keep looking for the better products to make this possible. We are trying to reach the next level by introducing Healthy Items without loosing participation. For example, they love chicken nuggets so we found a whole grain chicken nugget that they still love.

INDICATOR 5.5

System and school leaders monitor and communicate comprehensive information about student learning, school performance and the achievement of system and school improvement goals to stakeholders.

Both departments use the same tools to communicate our

information.

INDICATOR 5.5 COMMUNICATIONS

Action plans on website

School messenger

Walk and talks

Leadership meetings

Department meetings

Area Directors Meetings

Association Meetings

QUESTIONS????????????

THANK YOU

FOOD SERVICES

&

TRANSPORTATION