Child Nutrition

And Justice For All

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https://www.fns.usda.gov/sfsp/summer-food-service-program

Angelica Cazares
Director
(209) 556-1580

Rebecca Smith-Harder
Assistant Director
(209) 556-1500 ext. 1401

Juan Mendoza
Assistant Director
(209) 556-1500 ext. 1406

Maria Nuno
Secretary IV
(209) 556-1500 ext. 1405

Elvira Zepeda Terriquez
Secretary II
(209) 556-1500 ext. 1402

Main Telephone Number
(209) 556-1580

“Nourishing Student Success,
Energizing Bodies and Minds”

CUSD CHILD NUTRITION’S mission is to support and enhance student learning, fuel physical activity, sustain growth through tailored nutrition while providing enjoyable meals, with fresh selections. 

Our department is made up of a team of nutrition professionals that are dedicated to student's health, well-being, and their ability to learn.

We support learning by promoting healthy habits for lifelong nutrition and fitness practices. Meals, foods, and beverages sold or served at schools meet states and federal requirements which are based on the USDA Dietary Guidelines.

We provide students with access to a variety of affordable and appealing foods that meet the health and nutrition needs of students.

                                                MyPlate

HACCP SAfety INFORMATION

Each school sites has a staff member that has been certified through the state approved Serv Safe certification program, which instructs participants on how to properly store, prepare, and serve foods. The Central Kitchen has four certified staff members.

Food thermometers are tested and calibrated on a regular basis, frequent temperature readings are taken during production for foods being cooked, held, and served.

Critical Control Points are monitored regarding proper internal temperatures for cooking and holding food

  • Cold Foods are held at 40°F or below
  • Hot Foods are cooked to an internal temperature of at least 165°F
  • Hot Foods are held at 135°F or above

Staff is instructed on proper procedures for Hand washing and the use of disposable gloves during food production and service. Surfaces and utensils are sanitized before use.

Each serving site is inspected by the county health department.

Refrigerators and freezers are monitored daily and temperatures are logged to insure proper temperatures for storage.

Catering & Other Forms

Catering MenuCatering Order FormBoard MenuPizza Party Order FormSack Lunch Order FormSnack Order Form