Public School Food Service Checklist

This is the third of four safety tips, devoted to improving the quality of public school food service. The suggestions offered can be found as part of the NJEA/NEA ?Indoor Air Quality Tools for Schools? action kit. Use of the kit will help local associations take leadership in helping to provide a safe, comfortable, and productive school environment. This kit is not limited to food service operations, it covers all public school areas where we find students and staff. For further information about the kit, contact your local NJEA/NEA UniServ Office.

PART III - Waste Management

Food wastes and food-contaminated paper products produce odors and encourage insects and vermin. Proper placement of dumpsters prevents odors and minimizes opportunities for insects and vermin to enter the building.

1. Place waste in the appropriate containers

  • Waste should be stored in appropriate containers.
  • Containers should have lids that close securely.
  • If possible, separate food waste and food-contaminated items from other wastes.

2. Locate dumpsters well away from air intake vents, operable windows and food service doors

  • Make sure dumpsters are secure and can be properly closed.
  • Be certain that dumpster locations are in proper locations.

Be sure to check back next month for PART IV - Receiving.