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STUDENT NUTRITION SERVICES
Phase II Middle & High Schools Construction Impact Plan

The primary mission of Student Nutrition Services is to increase student achievement by providing a well-balanced and nutritious breakfast, lunch, and after-school snack to the students of Richland School District One. 

Student Nutrition Services operates a Central Kitchen and transports food via delivery trucks to 24 schools. Six area base kitchens transport food to as few as two and as many as four schools. Under ideal conditions, this method of delivery presents many challenges in the delivery of services. During construction and renovation these challenges are increased and can limit the department's ability to carry out the mission efficiently. In the event a new school is not approved for occupancy, with the approval of the administration, the Renovated School Plan will be used

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Renovated School Plan
v Task Description Responsible Area
1. Location of temporary feeding site Temporary feeding site must be approved by DHEC before occupancy. Approval use of all disposal, no cooking.  Facility Services SNS
2. Delivery route to loading dock Temporary roads must be constructed of a smooth surface for delivery of food.  Facility Services
3. Loading docks Temporary loading docks must allow trucks clear and easy backing space to drop off heavy food carts, and other necessities. Facility Services
4. Cafeteria location Temporary cafeteria must accommodate at least one half of the student population at one sitting for meals. Facility Services
5. Equipment for temporary location Minimum equipment needs: 
A. Reach-in refrigerator
B. Milk Box
C. Hot Serving Line w/sneeze guard
D. Cold Serving line w/sneeze guard
E. Preparation table
F. Lockable storage space
G. Portable warming units
H. Hand wash sink w/hand soap, paper towels
I. Toilet
J. Ice machine or large ice chest
K. Computer and printer
L. Computer stand
M. Telephone and data port access		 Equipment Movement,
Maintenance Services, SNS
6. Furniture for temporary location Furniture moved from cafeteria to temporary location.  Equipment movement
7. Electrical power and water Assessment of the power/water needs for equipment. Hand wash sink in kitchen with hot running water.  Facility Service
Maintenance
8. Office Space Sufficient space for desk, chair, file cabinet for counting money, and securing records.  Equipment Movement
9. Equipment Testing and serving line logistic Meet with staff and manager to test equipment for readiness. Meet with principal to work out serving logistics. Maintenance
SNS
10. Staffing Discuss temporary feeding, parking arrangements with kitchen staff and manager.  SNS
11. Temporary facility cleaning Custodial support in cleaning temporary facility. Custodial Services, SNS

New School Impact Plan 
1. Hire a consultant  The consultant will work with SNS and the architect on design, equipment, furniture, and color coordination of student restaurant.  Purchasing
2. Meet with consultant and architect  Finalize design of middle and high school cafeteria.  Student Nutrition Services
3. Present design plans Once plan approved by administration, monitor progress. Student Nutrition Services
Consultant
4.  Move in  Facility occupancy:
A. Meet with DHEC inspectors
B. Meet with equipment vendor to schedule staff training on equipment
C. Make staff selections and arrange training and detail cleaning
D. Do test run of all equipment before school opens
E. Collect all warranty document from equipment vendor for permanent storage 		 Facility Services
Maintenance Services
Student Nutrition
Services