1.0 GENERAL STATEMENT
facilitate compliance with the Utah Board of Education Rule R277-719,
2.0 The School Foods Coordinator, School Principal, and the Superintendent of Schools must give prior approval for any Food or Beverage, which is not part of the reimbursable breakfast or lunch program, to be sold during school breakfast or lunch periods.
3.0 No person or group shall sell potentially hazardous food to students without the proper Health Department Permit.
3.1. An individual who is certified in ServSafe must oversee the event.
3.2. Potentially hazardous foods are foods in which microorganisms are able to grow rapidly. This food typically has the following characteristics:
3.2.1. A history of being involved in foodborne-illness outbreaks.
3.2.2. A natural potential for contamination due to production and processing methods.
3.2.4. High protein content.
3.2.5. Neutral or slightly acidic pH levels.
3.3. The FDA Food Code identifies the following foods as potentially hazardous foods.
3.3.1. Baked or Boiled Potatoes
3.3.2. Cooked Rice, Beans, or Other Heat-Treated Plant Food
3.3.4. Garlic-in-Oil Mixtures
3.3.5. Meat: Beef, Pork, Lamb
3.3.6. Milk and Milk Products
3.3.8. Shell Eggs (except those treated to eliminate Salmonella spp.)
3.3.9. Shellfish and Crustaccea
3.3.10. Sliced Melons
3.3.11. Sprouts and Raw Seeds
3.3.12. Synthetic Ingredients such as Textured Soy Protein in Meat Alternatives
3.3.13. Tofu or other Soy Protein Foods
4.0 All food and beverages sold to students on school grounds, during the instructional day, should meet or exceed the district nutrition standards and should not be in direct competition with the National School Breakfast or Lunch Programs.
4.1. All food and beverages which are sold for school fundraisers must be pre-approved by the Superintendent of Schools or his designee.
4.2. Where possible the following items should not be sold to students on school grounds during the instructional day.
4.2.1. Those which list caffeine as an ingredient.
4.2.2. Juice beverages containing less than 50% juice.
4.2.3. Foods defined as having minimal nutritional value such as:
220.127.116.11.Water Ices which do not contain fruit or fruit juice
18.104.22.168.Certain Candies which are made predominantly from sweeteners or artificial sweeteners with a variety of minor ingredients such as:
22.214.171.124.1. Hard Candy
126.96.36.199.2. Jellies and Gummies
188.8.131.52.3. Marshmallow Candies
184.108.40.206.4. Fondant, (such as candy corns and soft mints)
220.127.116.11.6. Spun Candy, (cotton candy)
18.104.22.168.7. Candy Coated Popcorn
4.2.4. Beverage size greater than 20 ounces, except water.
4.3. At the
discretion of the school principal, the following restrictions may be placed
on foods which are sold to students outside of the reimbursable breakfast,
lunch, and snack programs.
4.3.1. Items which have more than 300 calories per unit.
4.3.2. Items containing more than 35% total fat, (not including nuts, seeds, non- fat and low-fat dairy).
4.3.3. Items in which more than 10% of the total calories come from saturated fat, (not including nuts, seeds, non-fat and low-fat dairy).
4.3.4. Items containing trans fats
4.3.5. Items in which more than 35% of the product is sugar by weight, (not including 100% fruit or vegetable juice with not added sugars; fruits; vegetables; non-fat or low-fat milk or yogurt).
4.3.6. Items with a sodium content greater than 200 mg per portion, (not including 100% fruit or vegetable juice; fruits; vegetables; non-fat or low-fat milk, yogurt or cheese).