856: Student Nutrition Operations

Policy reflects Minnesota statute and aligns with other District 270 policies.

I. Purpose 

Define goals and responsibilities of the School Nutrition program, otherwise known as the Department of Nutrition and Lifestyle Services.

Hopkins student nutrition programs will follow the state and federal guidelines for the National School Lunch Program (NSLP) and the National School Breakfast Program (NSBP), Summer Food Service Program & Afterschool Snack Program to plan meals for all students grades PreK-12 and utilize maximum reimbursements provided through the various federal/state programs in which it participates. Current nutrition knowledge will also play a critical function in this process. Other District child feeding programs should consult with the student nutrition department for the purpose of planning and/or providing meal and snack services served during the course of the school day or afterschool child care programs for the purpose of adhering to nutrition guidelines.

Our student meal programs nourish the students of Hopkins Public Schools. The link between nutrition and learning is well documented. Healthy eating patterns are essential for students to achieve their full academic potential, full physical and mental growth, and lifelong health and well-being. Indisputable science and research results tell us that in order to be happy and healthy we need to do the following:

1. Eat whole foods that are minimally processed

2. Eat a plant-based diet

3. Get regular physical activity

4. Develop and sustain healthy relationships

These are all vital for both our physical and mental wellness. Food is one of the most important influences on everyday brain skills from concentration, to memory, to our mental health. Our behavior, intelligence, and performance are significantly affected by the quantity and quality of what we eat.

II. Operational Standards 

Specific legal requirements that must be met include, but are not limited to, the following:

1. No child will be discriminated against because of race, sex, color, national origin or disability, age, or eligibility status for free and reduced price meals.

2. The District will meet safety and sanitation standards requirements established in local, state and federal rules and guidelines.

3. The School Nutrition Services program will have a written food safety program that includes a hazard analysis critical control point plan.

4. Menu preparation, purchasing, and related record keeping will be consistent with applicable state and federal rules and guidelines.

5. Banking, financial record keeping, budgeting and accounting will be conducted in accordance with generally accepted practices and procedures, as dictated by the District Business Office and in accordance with state and federal guidelines.

6. Commodity foods donated by the United States Department of Agriculture will be used and accounted for in accordance with federal regulations.

7. School Nutrition Program (SNP) funds will be used only for the purposes authorized by law. Indirect costs, as defined by law, will not be assessed to the SNP unless the program has a minimum of one month’s operating balance. All school nutrition programs will be operated on a nonprofit basis for the benefit of the SNP.

8. The price for meals will be determined in accordance with federal laws.

9. The income from the sale of food or beverage items to students, anywhere on the school premises from thirty minutes prior to the start of any school day until thirty minutes after the school day, shall accrue Hopkins student nutrition programs.

10. The District will show support of its student nutrition program by utilizing the catering service for various district functions.

III. Meal Charges 

Families who are required to pay for meals are expected to provide payment in a timely manner. The Board recognizes, however, that students occasionally may forget or lose their meal money. The School Nutrition Department follows a specific procedure outlined in the regulations for this policy, when a student’s account does not have sufficient funds to cover the meal expense.

IV. Financial Operation of Student Nutrition Programs

The student meal program’s goal is to be financially self-supporting. However, the program is an essential educational support activity. Budget neutrality or profit generation shall not take precedence over the nutritional needs of the student. If additional funds are needed, attempts will be made to minimize revenue gained from the sale of foods that have little nutritional value and /or compete nutritionally with program meals.

The Student Nutrition Director will coordinate the operations of this department. The Principles of Operation from which decisions will be made for the student nutrition department can be found at http://bit.ly/2xQsHI7.


Adopted: July 14, 1994
Revised: November 15, 2012, April 21, 2016