DENVER PUBLIC SCHOOLS

Interdepartmental Communication

TO:All Principals

From:Stephen Finley, Director, Risk Management

Date: March 20, 2007

Subject:Food Preparation and Cooking in the Classroom

In discussions with the Denver Fire Department regarding the cooking in classrooms, it has been determined that cooking in the classroom will not to be allowed unless that classroom was designed for that sole purpose.

The presence of a heat source in the classroom that could be the cause of a fire is not allowed. The use of hot plates, electric skillets, wok’s or any similar appliance (s), is not allowed. Any cooking appliance that cooks with oil or grease also cannot be used. This includes such appliances as pop corn machines, deep fat fryers, or any similar appliance.

If the cooking of foods for educational programs can be accomplished in a room that has been designed for such programs, then the above listed “sources of heat” will be acceptable after inspection by the Denver Fire Prevention Department inspectors. Examples of such a room are classrooms built and furnished for that purpose, such as a Home Economics classroom. The lunchroom, not the kitchen, of a school may be used when agreed to by the DPS Food Services Department and the Denver Fire Department. All rooms must be inspected by the Denver Fire Department for acceptability.

It is understood that there are a number of General Education classes that have integrated the preparation and cooking of food. These classes can continue but must be modified so that the use of a heat source is eliminated.

Food products to be used in this classroom environment will be handled in the following manner.

  • All food products must be stored in sealable containers to eliminate rodents and pest infestations.
  • Fresh and refrigerated foods must be stored in a refrigerator.
  • All fresh foods should be supplied in “a one class” quantity and should not be left in the refrigerator over 3 days.
  • Anyone handling the food must practice safe health procedures. (i.e. hand washing)

Food, cooking and eating utensils will be handled in the following manner.

  • All food preparing utensils, cooking utensils, and eating utensils must be stored safely in a sealable container and kept out of the students reach.
  • All food preparing utensils, cooking utensils, and eating utensils must be cleaned with soap and water, daily, before being returned to their storage container.

Any variations from this directive must be approved by the Denver Fire Department and coordinated through the Denver Public Schools Risk Management Department. Any questions should be routed to the DPS Risk Management Department, at 720-423-3466 or 720-423-3515.

Cc:Denver Public Schools:Denver Fire Prevention Bureau

Velma Rose, Chief Financial OfficerChief Joseph Gonzales

Jamie Aquino, Chief Academic OfficerCaptain Anthony Martin

Andre Pettigrew, Chief Operating OfficerLieutenant Sara Stewart

Sheryl Karstaedt, Executive Director, Student ServicesRich Riedel, Inspector

Leo Lesh, Executive Director, Food ServicesRon Asciutto, Inspector

Ed Ray, Chief, Safety and SecurityRod Sherrod, Inspector

Rich Cosgrove, Interium Director, Facility Management

Trena Jones, Director, Operations & Maintenance

Larry Williams, Manager, Facility Planning

Larry Vair, Engineer, Safety Engineer

Andy Raicevich, Supervisor, ServiceCoordinationCenter

Cathy Romaniello

Instructional Superintendents:

Brett Scott

Robert Woodson

Tracy Dorland

John Simmons

Anita Gallegos-Theriot

Jason Martinez

Patricia Slaughter

Janice Spearman

Joe Sandoval

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