Independent Program

We follow the ServeSafe standards for preparing and serving food. making sack lunches. Food prep as in washing and cutting vegetables. Cooking food. preparing desserts . Washing Dishes and general kitchen clean up that are in the guidelines of ServeSafe. On Saturdays cleaning of the kitchen and dinning room would start at 9 am and end at 12noon. This would included cleaning shelves, cold storage unites, moping floors, moving inventory and cleaning storage areas. Trash removal