Manager Resources
Menus
Production Sheets
Free/Reduced Meal Applications
Other Information
Contact Cindy Velasquez for subs
801-402-7660 or cvelasquez@dsdmail.net
Hazard Analysis Critical Control Points
Having a HACCP plan in place and following it will result in practices that will aid in further ensuring safe food for students as well as providing proof of those safe practices through documentation.
Staff Training
The following Power Point Presentations will require Microsoft Power Point on your computer. Please ask your STS person to make that available for you. (I have found that when you click on these to open, it takes 2-5 minutes for the presentations to load and open.) Click on Slide Show at the top and then use the keyboard "enter key" or "right arrow key" to progress through the presentation. Use the "left arrow" key to back up if necessary.