School Food Service Review Form

SCHOOL FOOD SERVICE REVIEW FORM

(Must be completed each year by February 1 for each school)

General

1.School Reviewed: Date Reviewed: ______

2.Date Reviewed:______

3.Reviewer(s):______

4.ADA NSLP: ______

SBP: ______

5.ADP NSLP: ______

SBP: ______

6.NSLP: ______%

SBP: ______%

YesNo

1.Based on an observation of the meal service, are meals counted as required in the

established procedures? If no, on the back of this age, explain the differences between

the established and actual procedures.______

2.Based on an observation of the meal service, is cash collected as required in the

established procedures? If no, on the back of the page, explain the differences and actual

procedures.______

3.Is an up-to-date master roster used as the basis for issuing tickets, tokens, I.D.’s, ect?______

4.Does the school code tickets, tokens, I.D.’s, etc. as required in the approved free and

reduced-price policy?______

5.Do all cashiers know what constitutes a reimbursable meal?______

6.Do all cashiers review the menu prior to the meal service?______

7.Are cashiers (or other staff members) placed at a location where they can assure

that each student’s meal has the necessary components before the meal is recorded

as reimbursable?______

8.Is reimbursement claimed for only one meal per student per meal service?______

9.Do cashiers correctly record meal counts?______

10.Are meal counts totaled and recorded by category at the end of the meal service?______

11.At the end of the meal service, is actual cash counted and recorded without regard to

the meal count?______

12.Does the designated person identify overages/shortages without forcing reconciliation?______

13.Is the cash reconciliation checked by another staff member?______

14.Were applications approved correctly according to requirements?______

15.Was a second party review conducted on the applications?______

16.Is a comparison made between he number of free and reduced-priced meals served daily

and the number of approved free and reduced-price applications?______

17.Is the count of free and reduced-price meals served each day less than or equal

to the number of free and reduced-price applications?______

18.Does the cashier know the policies for handling?

a. Lost, stolen, forgotten, or destroyed tickets, tokens, I.D.’s?______

b. Visiting student meals?______

c. Nonrevenue meals?______

d. Adult meals?______

19. Is there a method for tracking extra sales?______

20.Is there a method of recording nonreimbursable meals (distinguishing them from

reimbursable meals), i.e., second meals, meals that don’t meet meal requirements?______

Optional:

Comments from students on meal service: ______

Review this form with the CNP Manager and note comments: ______

______

CNP Manager’s SignatureDate

______

CNP Director’s SignatureDate

______

Principal’s SignatureDate

August 2008Page 1 of 2

School Service Review Form – Abbreviated Form