In this manual, references to DARS now refer to TWC. The manual includes both links to public content and links to content available only to staff.

Chapter 5: Food Service

5.1 Purpose

CCRC is a residential facility that provides a food service training program. This policy establishes guidelines for the meal service of the CCRC Food Service Department.

5.2 Cafeteria Expectations

5.2.1 Definitions

Alternative Meal—a meal to replace the published menu because the student does not like the posted meal or will miss a meal because of a center-related activity or personal illness.

Buffet—a monthly lunchtime meal designed as a training activity for students to learn skills for independently serving food and carrying food.

Cafeteria Dress Code—a standard of apparel to be worn by students when eating meals in the cafeteria and when participating in Food Service Department training activities.

Diabetic Snack—a food item for a student with diabetes to consume during times of low blood sugar.

Meal Times—designated periods when the Food Service Department provides meals for students.

Postsecondary Students—DBS consumers who reside at the Texas School for the Blind and Visually Impaired (TSBVI) and participate in a training program conducted jointly between CCRC and TSBVI.

Sack Lunches—meals provided to students by the Food Service Department for an off-site activity.

Saving a Meal—a process for students to request that a meal be plated and saved when a student is participating in an approved activity and is unable to attend the designated meal time.

Special Considerations List—a list of information from a student about specific individual student dietary needs, including food allergies.

Student Independence Day—a scheduled nontraining day when students independently prepare a meal for the entire student population.

Student Weekend Meals—a process for a student to request food from the Food Service Department so that the student can independently prepare a meal for the entire student population.

5.2.2 Policy

Staff members ensure that students follow the rules and requirements of the Food Service Department. The Food Service Department has specific meal times, menus, dress code, and requirements for alternative meal serving. The dress code requires that students wear shoes and a shirt, pants, shorts, skirt, or dress. No sleepwear of any type is allowed in the cafeteria.

Students receive free meals at the center. If the student has any of the following special dietary needs, he or she must set up a meeting with the Food Service supervisor to discuss these needs:

The Food Service supervisor provides a special consideration list to assist cafeteria staff in preparing an alternative meal for the student. The student must request the alternative meal when he or she arrives in the cafeteria line.

5.2.3 Responsibilities

Food Service Supervisor

The Food Service supervisor must

Food Service Employees

Food Service employees must

Center Leadership Team

The CLT must ensure that

5.2.4 Procedures

The following linked documents are contained in the CCRC Procedures and address procedures and responsibilities found in this manual chapter.

For the process for students to request a meal not on the posted menu, see Alternative Meals for Students.

For information on monthly buffets used as a learning opportunity for students, see Buffets.

For information on arranging meals, see Student Weekend Meals and Student Independence Days.

For the process for students to request a sack lunch if they are going to be unavailable for a meal, see Sack Lunches.

For the process for students to request that the cafeteria save a meal if they are going to be unavailable for a meal, see Saving a Meal.

For the process for preparing a student diabetic snack, see Diabetic Snacks.

5.3 Cafeteria Employees

5.3.1 Definitions

Health and Food Safety Regulations—departmental operating procedures for staff members related to handling food, sanitizing hands, and mixing bleach-based sanitizing solutions.

Menu Process—a staff process for developing and assigning responsibilities, and publishing menu items for a given meal.

Rotation List—a staff duty assignment list used during the monthly staff scheduling process when fewer than four staff members will be present on a given weekday or fewer than two staff members on a weekend day.

5.3.2 Policy

Cafeteria employees are required to abide by the Health and Food Safety Regulations. Cafeteria staff members are DARS employees and must comply with the HHS Human Resources policies. Cafeteria staff members follow the CCRC Procedures for staff breaks, equipment maintenance rotation, and monthly duties. These procedures ensure that the cafeteria is staffed appropriately to meet students' needs.

Daily operation of the cafeteria is supervised by the Food Service supervisor. The Food Service supervisor coordinates the inspection, calibration, and maintenance of the equipment to meet the Health and Food Safety Standards. The DARS facility manager coordinates the inspection, calibration, and maintenance of all the equipment to ensure proper operations. The facility is inspected by the State Health Inspector, the Fire Marshall, and Texas Gas.

5.3.3 Responsibilities

Food Service Supervisor

The Food Service supervisor must

Food Service Employees

Food Service employees must

DARS Facility Manager

The DARS facility manager must

Center Leadership Team

The CLT must ensure that

5.3.4 Procedures

The following linked documents are contained in the CCRC Procedures and address procedures and responsibilities found in this manual chapter.

For equipment maintenance, see Equipment Maintenance Rotation List.

For specifics on the breaks allotted for the food service staff, see Food Service Staff Breaks.

For information on master scheduling for food service, see Food Service Staff Monthly Schedule and Rotation List.

For information on sanitizing hands and equipment and following food safety regulations, see Health and Food Safety Regulations.