EV Staff Kitchen Access

The purpose of the school kitchens at East Valley is to prepare, cook, and serve nutritious breakfasts and lunches to students under the National School Lunch Program (NSLP) and School Breakfast Program (SBP).

To protect student health, ensure food safety, and meet federal and local regulations, access to all East Valley School kitchens and kitchen equipment is restricted.

Kitchen Access is Limited

Access to district kitchen spaces — including use of equipment, refrigerators, and freezers — must be pre-approved by the Food Service Director.

Food Service staff are not permitted to approve kitchen use. Unauthorized use is a violation of health and safety policy. Storage areas must remain locked and are accessible only to approved essential personnel.

Why Access Is Restricted

Kitchens are part of a federally and state-funded Child Nutrition Program. All food storage and preparation areas must be safeguarded against contamination, misuse, theft, and spoilage.

These requirements are supported by USDA regulations:

• 7 CFR 210.9(a)(14): Requires schools to maintain food safety and sanitation in compliance with all state and local laws.
• 7 CFR 210.13(d): Requires food service facilities to protect food from theft, spoilage, and loss.

Access guidelines differ based on whether you are a district employee or a community group.

District Employees

• All requests for kitchen access, equipment, or food storage must be submitted to:

Stephine Burkett – Food Service Director

burkett.stephine@evsd90.org

Outside Groups (PTA, Booster Clubs, etc.)

• Please complete a Facility Use Request Form, available at any school office or the district office.

Reminder: Approval for cafeteria use does not include kitchen access.

All East Valley school kitchens are licensed by the Yakima County Health District, and must follow state and local food safety rules.

According to Washington Health Code:

• A Food Service team member must be present during any kitchen or equipment use
• All food brought into school kitchens must:
  • Be prepared on-site, or
  • Come from a licensed facility inspected by a public health agency
• Proper food handling, hygiene, and sanitation must be maintained at all times

For any kitchen, equipment, or refrigerator/freezer use — including food storage or access to supplies — follow this procedure:

Advance Notice Submit your request at least 1 week in advance (more time is preferred especially for large events).

Requestor Responsibilities
To ensure the request can be supported safely and successfully, the requestor is responsible for submitting a clear plan and coordinating the details with the Food Service Department.

Required Plan (must be provided with the request)
The requestor must include the following information in writing:

• Event details: date, start/end time, location, and contact person on-site (day-of).
• Estimated headcount: number of participants to be served (students/adults) and the service window (service times).
• Purpose and service method: classroom service, cafeteria, meeting room, grab-and-go, concessions, etc.
• Menu or requested items: including any special dietary needs known in advance.
• Funding/billing plan: who is paying (department, ASB, grant, etc.), account code (if applicable), and approval contact.
• Staffing/volunteers plan: who will help with set-up, line flow, supervision, and clean-up.
• Delivery and access plan: where items will be delivered/set, building access times, and who will receive them.
• Clean-up plan: who is responsible for dishwashing, regular sanitation of kitchen prep, serving areas, trash removal, space reset, and returning any borrowed equipment.
• Deadline acknowledgment: requests submitted late may be declined due to ordering, staffing, or food-safety limitations.

Important

• Submitting a request does not guarantee approval. Approval depends on staffing, food safety, equipment availability, and whether the request supports district meal program requirements and kitchen operations.
• Changes to date/time/headcount/menu after approval must be communicated as soon as possible and may require re-approval.

Food Service Supervision Required

• Food Service staff presence is for:
  • Equipment oversight.
  • Health Department compliance.
  • FS Team Member:
  • must be on-site during the entire time the kitchen is in use.
    • Larger events, complex menus or service may require multiple FS Team Members to be present.
      • Additional fees will apply see billing and costs below.

• The requestor/group is responsible for all prep, set-up, service, volunteer management, and clean-up.

• If FS staff are not available, kitchen access will be denied.

Clean-Up Expectations

The kitchen must be left fully clean and in proper working order after use.

Approved kitchen use may result in charges to the responsible school, department, or group, including:

• Facility/kitchen use fees (as applicable)
• Required Food Service supervision coverage costs (may include overtime, holidays, and weekend premiums). Larger events may require additional FS staff members.
• No access to district food or supplies (including paper goods, foil, wrap, portion cups, etc.)
• No equipment may be removed from the kitchen at any time

Any damage, loss, missing items, or excessive cleaning required will be billed to the responsible school, department, or group.

• Food Service staff presence is for equipment oversight and Health Department compliance.
• The requestor/group is responsible for all prep, set-up, service, volunteer management, and clean-up.

Kitchen Supply Reminder List (for planning). Use this as a quick reminder for planning/ordering. (Not all items apply to every request.)

Q: Who needs to request kitchen access?

• Everyone.
• All staff, administrators, and outside users must receive pre-approval from the Food Service Director, even for small tasks like borrowing a cart or storing cupcakes.

Q: Can we use the school refrigerator or freezer during our party?

• No.
• Outside food may not be stored with food that is served to students. This protects against cross-contamination and follows USDA and health department guidance.

Q: Can I borrow a mixer, utensils, or other kitchen tools?

• Pre-approval from the Food Service Director. Equipment must not be removed from school kitchens without authorization.

If you have questions about kitchen access, food safety compliance, or need to submit a request, please contact:

Stephine Burkett
burkett.stephine@evsd90.org
East Valley School District – Food Service Department