Facility Use

  • To ensure the safety of children, school kitchens are held to very stringent health and safety standards by the King County Department of Health. Just like any restaurant, the Food and Nutrition Services Department is required to pay for inspections of every kitchen at least annually, and the Health Department may drop in to inspect a kitchen at any time. If a kitchen is used for an extra-curricular activity after school or in the evening, the kitchen MUST be sanitized and cleaned using authorized cleaning products and procedures prior to its next use for preparing and serving student meals.

    To ensure school kitchens meet these rigorous safety standards, use of school kitchens by anyone outside of the Food and Nutrition Services department requires approval by the Director of Food Service. The procedure below must be followed to ensure food safety and Health Code compliance. (Please note: this procedure has not changed, but is being provided in writing to ensure everyone has the information needed before requesting use of a kitchen.)

    Procedure to request use of a school kitchen

    • Facility use forms should be submitted to the particular school district building for approval. 
    • The Athletics/Facility Department coordinator will contact the Food and Nutrition Services Office to arrange for Food Services staff coverage.
    • A Food and Nutrition Services staff member will be assigned to be on-site during every event to oversee the kitchen operation and ensure food safety and proper equipment operation.
    • The group or individual reserving the kitchen will be charged a $35 per hour rate for labor

    *For the reasons listed above, authorized personnel who may access the kitchens without going through this process are current food services employees (and any helpers who work under their direction during the school day), daycare staff assigned to snack duty, custodians for cleaning purposes, authorized inspectors and contractors, and maintenance and service personnel on work order assignments.

    Thank you for your attention to this information. If you have any questions, please don’t hesitate to contact us at 206.393.4209.

COVID Facility Safety Measures

  • At Shoreline, the safety of our students and staff is a top priority. Today, more than ever, we remain committed to following state and local health guidelines and will continue implementing coronavirus safety measures to help protect our staff and students

    Updated for the 2021-2022 School Year:

    Meal service for all Shoreline Schools will be served in person for the students attending each school. We will operate one community meal site with grab and go meals; pick-up for these meals will be at the Edwin Pratt Early Learning Center. Covid-19 requirements will be met with the following prevention strategies:

    • Masks will be worn by all Food and Nutrition Services staff during meal perperation.
    • Staff will maintain 6 foot physical distancing while working in kitchens and continue to wear masks at all times while on school grounds.
    • Routine cleaning and disinfecting of surfaces will occur daily and custodial will use covid approved disinfectant to disinfect high touch points throughout school buildings. Food Service staff will use Quaternary Ammonia Sanitizer on food contact surfaces.
    • Physical barriers will be in place on serving lines and at cashier windows (clear plastic curtains or plexi-glass) due to close contact while serving meals to students.
    • Meal items (entrees, fruits and vegetables) will be wrapped or cupped and served to students after they make their selection to reduce touch points and eliminate student self-service models. Condiments will be packaged individually to eliminate touch points.
    • Waterproof silicone keypads will be used in middle and high school when entering meal account number so they may be sanitized easily between use.
    • We are following all covid requirements as it relates to employee exclusion, contact tracing positive cases, and quarantine/isolation requirements per guidance from DOH, L&I and CDC.
    • Procedures will be updated and reviewed frequently as official guidance changes.

Facility Tours and Presentations

  • Kitchen Tours **Currently on-hold**

    We are pleased to offer kitchen tours in both our Central Kitchen as well as our satellite kitchens. This is a great opportunity for students to learn more about food preparation, culinary skills and get hands-on experience in their very own school kitchen. If you are interested in scheduling a kitchen tour, please contact us.

    Nutrition Services Presentation

    Does your school's staff, students or a parent group have questions about the meals served in Shoreline Public Schools? Would you like an overview of the district new nutrition policies? Other ideas are welcome. Nutrition Services staff members are available to give a half-hour presentation and answer any questions you may have. Please contact us for more information or to schedule a presentation.

Cafeteria Food Waste Reduction

  • **Currently on-hold due to the pandemic**

    Public Health-Seattle & King Couty supports school plans to create food share tables and food recovery programs to make donated food available to children and to reduce waste. As a regulatory agency, one of Public Health's roles is to assure that food donation is managed with food safety in mind.

    Below are the Shoreline Public School District approved procedures for the School Food Recovery Program (efforts to donate left over foods to a food bank or charitable organization that is tax exempt under section 501(c)(3) of the Internal Revenue Code) and the Share Table Procedure (left over food donations in the cafeteria for other students to consume).

    School Food Recovery Program

    Share Table Procedure

    Public Health Sharing Table Application