Polk County Public Schools
Keyword for this page: Foodservice
The Polk County foodservice program has a nationally recognized reputation for providing quality meals with a high percentage of participation. The District's more than 900 food service employees serve 4 million breakfasts, 10 million lunches, and 350,000 after school snacks annually. Included in these meals are traditional fare, specialty entrée salads, and quick bite meals. Cafeterias are operated at 103 sites, serving an additional 50+ satellite programs. In addition to these services, the foodservice department offers a summer feeding program, which provides nutritious meals to 100 sites as well as snacks to all FCAT summer reading camp participants.
Serving the future of America by nourishing bodies and minds today for a healthier tomorrow.
Our foodservice program is the pinnacle of nutrition integrity and team-oriented service that positively influences our students and community.
Polk County school foodservice is constantly striving to improve the nutrition integrity of our program. In efforts to do so, a district wide wellness policy has been developed that sets standards and goals in the areas of nutrition integrity, physical activity, nutrition education, and other school based activities. The new policy was implemented in July of 2006. In addition, a HACCP (Hazard Analysis Critical Control Point) Food Safety Plan has been implemented in all schools. All schools follow standard operating procedures for the safe handling of food to insure the safety of the meals we serve.
In June 2007, the foodservice department along with foodservice managers, principals, key district office staff and industry members came together to development a new strategic plan, building on the goals and objectives that were accomplished as a result of our previous strategic plan. View the Strategic Plan here.
The location of the Foodservice department allows us to offer, “one stop shopping” for potential food service employees. Applicants complete their prescreening conference, new staff orientation training, fingerprinting, drug screening, and a pre-employment physical. Additionally, all prospective employees are interviewed, trained, and issued uniforms at one facility. Included in training are classes such as Foundations for School Food Service Personnel, Nutrition for School Food Service Personnel, Quantity Cooking, Use and Care of Equipment, and Food Service Leadership Academy. This professional approach which addresses geographical continuity and comprehensive training, allows the Polk County Food Service Department to consistently attract and retain quality staff.
View Information on How to Apply here
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue SW, Washington, D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). USDA is an equal opportunity provider and employer.
| Name: | Title: | Phone: |
|---|---|---|
| Marcia Smith | Director of Foodservice | 534-0592 |
| Susan Ehrhart | Program Specialist | 534-0590 |
| Jenna Kaczmarski | Student Nutrition Analyst | 534-0589 |
| Katie Taylor | Supervisor | 534-0589 |
| Lacie Sturgis | Supervisor | 534-0589 |
| Tammy Hinks | Support Specialist | 534-0591 |
| Betty Blankenship | Support Specialist | 534-0588 |
| Diane Freeman | Support Specialist | 534-0589 |
| Terrie Tisko | Coordinator/Apple A Day Cafe | 534-0580 |
| Fax | Foodservice | 534-5086 |
Visit our Staff Directory to contact any staff member via e-mail.