Bag Meal Order Request Form

As a special service, a bag meal for field trips may be ordered from school foodservice. Your class or school group may order these meals in advance (two week notice is requested, when possible) by completing and returning this form. A copy of this form will be returned to you after the request is processed.

Name of School:	Number of Meals Requested:
Class/Group:	Date of Field Trip/Event:
Name of Contact:	Pick Up Time:

Meal price for non reimbursable meals will be negotiated with contact person listed above. Any revisions to the menus need to be made due to cost constraints or non-availability will be negotiated with the contact listed above.

Please order the food items for the bag meals from the attached Bag Meal Menus

(lunches and breakfast). Do not fill in the shaded column.

Meal Components	Menu items Requested	Revisions Made (for school food service use)
Meat/Meat Alternate
Grains
Vegetables
Fruit
Milk
Other

Food quality, safety and spoilage precautions will be taken. Bag meals (including milk) must be packed in insulated containers.

Signature of Contact:	Date:

Please contact the person listed below for questions about the bag meal ordered and/or to cancel the order.

(Contact person packing the Order)

Name of Contact Person: Laurie Hesgard

Title: Food Service Director

Phone Number: Ext. 5154

E-mail: lhesgard@colby.k12.wi.us

Bag Meal Packing Slip

( For Kitchen Use )

Name of School:	Number of Meals Requested:
Class/Group:	Date of Field Trip/Event:
Name of Contact:	Pick Up Time:

Meal Type: (circle the one that applies) Breakfast	Lunch

Grade Group (circle the one that applies: Pre-K K-5 6-8 K-8 9-12

Meal Components	Menu items Requested	Portion Sent (Food service staff will fill in this column to meet meal pattern requirements for selected grade group)
Meat/Meat Alternate
Grains
Vegetable
Fruit
Milk
Other

Food quality, safety and spoilage precautions will be taken when preparing and packing the bag meals. Bag meals (including milk) will be packed in insulated containers. Please observe the following procedures:

Store bag meals in insulated containers with the cover secured until meal service and keep the insulated container away from direct sunlight.

Serve the meal as soon as possible to prevent prolong storage.

Do not serve food items that have been left out of insulated containers for more than two hours.

Discard left over bag meals in appropriate receptacle.

List of Students Receiving Reimbursable Meals

Name of School __________________________

Class/Group ____________________	______ Date of trip or event _____________

Meal Type (circle the one that applies): Breakfast	Lunch

( Please also have Tiffany run you a list of students of your class with their lunch numbers. This must be dropped off in the office before you leave on the trip )

1.	21.
2.	22.
3.	23.
4.	24.
5.	25.
6.	26.
7.	27.
8.	28.
9.	29.
10.	30.
11.	31.
12.	32.
13.	33.
14.	34.
15.	35.
16.	35.
17.	37.
18.	38.
19.	39.
20.	40.

Field Trip Meals

Standard Operating Procedure

Policy: Foodservice employees and teachers, other school staff, parents and volunteers will work together to ensure that field trip meals are safe to eat.

Teachers, other school employees, and parents will follow ordering procedures established by food service.

The food service supervisor will:

Develop and share procedures for ordering meals.

Plan field trip meal menus with food safety in mind.

Process order from teacher, other staff member or parent.

Arrange for an appropriate time and location for picking up field trip meals.

Review safe handling procedures listed below food service staff and with those who are picking up meals, when possible.

All school foodservice staff that prepare and/or pack field trip meals will:

Follow standard operating procedures for personal hygiene and employee health reporting.

Prepare and pack meals according to the field trip order.

Follow standard operating procedures pertaining to food preparation which minimize contamination and the time potentially hazardous food (time/temperature control for food safety food) are held at temperatures between 41 F. and 135F.

Store components of field trip meals that must be refrigerated in cold storage units until time of pick up.

Use gloves or utensils to prevent bare hand contact when handling any ready-to-serve food items.

Teachers, other school employees and volunteers who chaperone field trips will:

Obtain suitable portable cold storage units to pack bag lunches in.

Observe appropriate food handling techniques such as:

Keeping cold items in portable food transport units (coolers) until time of meal service.

Washing hands prior to distributing meals

Encouraging students to wash hands prior to meal service.

Serving meals within 4 hours of picking up meals from food service.

Discard ALL leftover food items immediately following the meal service.

Return portable cold storage units to owners.

Date of implementation or most recent revision 8-4-2014