HALE CENTER HIGH SCHOOL

• BREAKFAST 8:45 AM
• LUNCH     11:15 AM

CARR MIDDLE SCHOOL

• BREAKFAST 8:45 AM
• LUNCH      11:15 AM

AKIN ELEMENTARY

• BREAKFAST 7:30 AM
• LUNCH      11:00 AM

Summer Feeding
Starts June 3, 2024 - June 27, 2024
At Akin Elementary 1105 Ave K

• Breakfast 7:45am-8:30am
• Lunch 11:45 am-12:30 pm
• Monday-Thursday

Frequently Asked Questions

Meals

1. CEP - All students eat free.

2. What about adult meals? Federal regulation prohibits us from giving free lunches to adults or from utilizing program funds for the purpose of subsidizing adult meals. Adult meal prices are determined using a formula set up by USDA.

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National Breakfast / Lunch Program

1. Is the school district required to meet any nutritional guidelines? The Federal Government requires that meals served in our cafeterias meet specific guidelines regarding portion size, food choices, and content (protein, carbohydrates, vitamins, minerals and fat).

2. Is the school district required to meet any nutritional guidelines? The Federal Government requires that meals served in our cafeterias meet specific guidelines regarding portion

Offer versus Serve

1. Who determines what food goes on my child's tray? By Federal law, school personnel must allow the child to choose what he/she wants to eat from the selections menu.

2. What is a reimbursable meal? Only meals that meet the government requirements for meal patterns are subsidized. We follow the Nutritional meal pattern from the USDA, to meet the nutrition standards when averaged over a school week. USDA established a nutrient standard, for nutrient and calorie levels and maximum fat and saturated fat levels for each age or grade group used in menu planning. In order for a meal to be reimbursable at least 3 of these 5 foods offered must be chosen by the student.

Menu Selection / Quality

1. Who determines what food choices will be available on the daily menu? The reimbursable menus are planned to meet the federal nutrition guidelines, while considering the preferences of the students. In addition, nutritional analysis is conducted on all reimbursable menus to be sure they meet the RDA for each age group. 

2. What efforts are made to keep foods at the correct temperatures? Hazard analysis and critical control point (HACCP) procedures are followed to verify that food is cooked or held at safe temperatures. Therefore, temperatures are monitored during receiving, storage, preparation, cooking, cooling, reheating, holding, assembling, packaging, transporting and serving.

3. Why are a la carte foods sold in my school? Government guidelines allow the Child Nutrition Department to sell a la carte items that meet certain nutrition values, such as baked chips or small snacks. 

4. How do I know what is on the menu? Menus are posted on the school website. We also send Elementary school menus home. Menus are available to students at the end of the serving line at the Middle School and High School.