1

LOS ANGELES UNIFIED SCHOOL DISTRICT FOOD SERVICES DIVISION

BREAKFAST IN THE CLASSROOM (BIC) PRE-LAUNCH CHECKLIST

BIC Pre-Launch Packet V100-16. Updated 8/21/13

Updated 8/21/13

6-8 WEEKS PRIOR TO ROLL-OUT

Obtains the BIC Pre-launch Packet for review, BIC Roll-out Timeline, confirms and inputs dates.

Conducts BIC School Readiness Evaluation

Meets with Principal to: Coordinates Teachers’ BIC training schedule Discuss food pick up schedule, trash disposal areas; insulated bag storage areas Discuss School Readiness Evaluation result and have Principal sign off on Evaluation sheet

Schedules FS Staff BIC training

Submits Readiness Evaluation Sheet to ESC Regional Manager 5 WEEKS PRIOR TO ROLL-OUT Receives a copy of Readiness Evaluation for any large equipment requisition approval

4 WEEKS PRIOR TO ROLL-OUT Sends copy of BIC Letter for Parents to Principal

Confirms Teachers’ BIC training schedule via e-mail or phone call

Schedules BIC training for FS staff

Coordinates with Regional Manager regarding Training schedules

Makes cafeteria schedule revisions 3 WEEKS PRIOR TO ROLL-OUT Ensures that training was conducted for Principal, Teacher, Plant Manager, Building and Grounds and FS Staff

Ensures that FSM order BIC supplies

Ensures Sheriff Badges are available 2-1 WEEK PRIOR TO ROLL-OUT

Follow-up FSMs tasks

Verify large equipment delivery (if any)

DAY OF ROLL-OUT Follow-up FSMs tasks

1 MONTH AFTER ROLL-OUT Performs AFSS BIC Monitoring

Documents all concerns and provides possible solutions 6 MONTHS AFTER ROLLOUT Performs AFSS BIC Monitoring

Documents all concerns and provides possible solutions

AFSS CHECKLIST FOR BIC PROGRAM

6-8

WE

EK

S P

RIO

R T

O R

OL

L-O

UT

·

AF

SS

obta

ins B

IC R

oll-o

ut T

imelin

e w

ork

she

et,

confirm

s a

nd in

puts

date

s

·

AF

SS

obta

ins B

IC P

re-la

unch p

acket fo

r revie

w

·

AF

SS

conducts

schoo

l evalu

atio

n u

sin

g th

e B

IC

Schoo

l Readin

ess E

valu

atio

n s

heet.

·

AF

SS

meets

with

Prin

cip

al a

nd F

SM

to d

iscuss B

IC

Pro

gra

m, ro

ll-out tim

elin

e, S

chool R

eadin

ess

Eva

lua

tion

·

Coo

rdin

ate

s B

IC tra

inin

g fo

r Prin

cip

al,

Teache

rs, C

usto

dia

n

·

Dete

rmin

es F

ood

pic

k-u

p s

che

dule

and

locatio

n

·

Dete

rmin

es tra

sh d

ispo

sal a

reas

·

Dete

rmin

es in

sula

ted b

ags s

tora

ge a

rea

·

AF

SS

subm

its B

IC S

chool R

eadin

ess E

valu

atio

n

shee

t to E

SC

Manag

er

·

Sta

ff Aid

e in

pu

ts B

IC S

chool R

eadin

ess in

form

atio

n

on file

as re

ce

ive.

BIC

RO

LL

-OU

T T

IME

LIN

E

DA

Y B

EF

OR

E R

OL

L-O

UT

·

Desig

nee fro

m C

MS

se

ts

up B

IC a

ttribute

for P

ricin

g

Schoo

ls a

nd e

-ma

ils

confirm

atio

n to

FS

M a

nd

copie

s A

FS

S.

DA

Y O

F R

OL

L-O

UT

·

FS

M c

hecks o

ne P

OS

to s

ee if it d

oes

not c

harg

e fo

r bre

akfa

st fo

r Full,

Red

uce

d p

rice e

ligib

le s

tudents

·

10 m

inu

tes b

efo

re p

ick-u

p, a

ll insula

ted

bag

s a

re p

acked

·

Roste

rs p

laced in

app

ropria

te in

sula

ted

bag

s

·

Cafe

teria

sta

ff line

s u

p in

sula

ted b

ags in

desig

nate

d p

ick-u

p a

rea

·

At th

e e

nd o

f BIC

se

rvic

e, C

afe

teria

Sta

ff co

unts

and re

cord

s a

ll unused

meals

upon re

turn

of b

ags

·

Cafe

teria

Sta

ff cle

ans, s

anitiz

es a

nd

reset b

ags re

ady fo

r next d

ay s

erv

ice

1 M

ON

TH

AF

TE

R R

OL

L-O

UT

·

FS

M d

istrib

ute

s T

each

er’s

Surv

ey

·

AF

SS

conducts

AF

SS

Monito

ring C

he

cklis

t

6 M

ON

TH

S A

FT

ER

RO

LL

-OU

T

·

AF

SS

conducts

AF

SS

Monito

ring C

he

cklis

t

DA

TE

: D

AT

E:

DA

TE

:

DA

TE

: R

OL

L-O

UT

DA

TE

:D

AT

E:

Sc

ho

ol N

am

e:

BIC

Ro

ll-ou

t Tim

elin

e V

20

0-1

7C

hris

tina S

uaverd

ez 8

.21.1

3

5 W

EE

KS

PR

IOR

TO

RO

LL

-OU

T

·

Sta

ff Aid

e e

-ma

ils o

rder o

f equ

ipm

ent to

equ

ipm

ent d

epa

rtme

nt s

uch a

s

refrig

era

tor, fre

ezer (if a

ny) a

ttn A

lbert,

copyin

g A

FS

S a

nd F

SM

·

Sta

ff Aid

e s

ubm

its a

Pere

grin

e R

epo

rt

to C

MS

(Kim

) to p

rom

pt c

ha

nges in

PO

S p

rogra

mm

ing fo

r Pric

ing S

chools

DA

TE

:

DA

TE

:

3 W

EE

KS

PR

IOR

TO

RO

LL

-OU

T

·

Prin

cip

al, T

ea

ch

ers

, Cu

sto

dia

n p

artic

ipa

te

in a

Fo

od

Se

rvic

es B

IC T

rain

ing

·

Fo

od

Se

rvic

es S

taff p

artic

ipa

te in

a B

IC

Tra

inin

g

·

FS

M a

cq

uire

s a

list o

f roo

m n

um

be

rs a

nd

nu

mb

er o

f stu

de

nts

in e

ach

cla

ssro

om

A. p

lace

s o

rde

r for fo

od, p

ap

er,

trash

ca

ns, lid

s, in

su

late

d b

ag

s,

pa

pe

r tow

els

B. c

on

firms s

pe

cia

l die

ts w

ith

tea

ch

ers

C. F

SM

se

ts u

p p

erm

an

en

t pa

rkin

g

sp

ace

s fo

r the

ba

gs

4 W

EE

KS

PR

IOR

TO

RO

LL

OU

T

·

AF

SS

A. S

en

ds c

op

y o

f BIC

Le

tter to

Pa

ren

ts to

Prin

cip

al

B. C

on

firms T

ea

ch

ers

’ BIC

train

ing

sch

ed

ule

with

Prin

cip

al v

ia E

-ma

il or

ph

on

e c

all

C. S

ch

ed

ule

s B

IC tra

inin

g o

f FS

Sta

ff

D. C

oo

rdin

ate

s w

ith R

eg

ion

al M

an

ag

er

reg

ard

ing

Tra

inin

g s

ch

ed

ule

s

E. M

ake

s c

afe

teria

sch

ed

ule

revis

ion

s

DA

TE

:

2 W

EE

KS

PR

IOR

TO

RO

LL

-OU

T

·

Prin

cip

al in

form

s p

are

nts

ab

ou

t

BIC

·

FS

M

A. V

erifie

s d

eliv

ery

of a

ll ord

ers

B. P

rep

are

s c

lassro

om

roste

rs

C. P

rep

are

s s

he

riff ba

dg

es

·

FS

sta

ff cle

an

s/s

an

itize

s

insu

late

d b

ag

s

- lab

els

insu

late

d b

ag

s w

ith

roo

m n

um

be

rs

1 W

EE

K P

RIO

R T

O R

OL

L-O

UT

·

AF

SS

ve

rifies e

qu

ipm

en

t

de

live

ry if a

ny

·

Te

ach

er p

icks B

IC T

ea

m

·

FS

M m

ee

ts w

ith P

rincip

al fo

r

last m

inu

te u

pd

ate

·

FS

M d

istrib

ute

s s

he

riff

ba

dg

es to

ea

ch

tea

ch

er

·

Tra

sh

ca

ns, s

he

riff ba

dg

es

are

dis

tribu

ted

to e

ach

cla

ssro

om

Updated 8/21/13

6-8 WEEKS PRIOR TO ROLL-OUT

Principal meets with AFSS to discuss BIC program and Timeline, BIC training date for Teachers, Plant Manager and Building & Grounds Worker Determine pick-up schedules for food, designated food pick-up locaiton, trash disposal areas

4 WEEKS PRIOR TO ROLL-OUT Confirms via e-mail or phone with AFSS the training date for teachers, plant managers, building and grounds worker

3 WEEKS PRIOR TO ROLL-OUT Particiaptes in a Food Services BIC Training for Teachers, Plant Manager and Building & Grounds Worker

2 WEEKS PRIOR TO ROLL-OUT Sends inforamtion to parents regarding BIC program Review communication letter and blackboard message

1 WEEK PRIOR TO ROLL-OUT Meets with Cafeteria Manager for last minute update

1 DAY PRIOR TO ROLL-OUT Communite with Cafeteria Manager for last minute update Verify that all tasks are completed for the roll-out

PRINCIPAL CHECKLIST FOR BIC PROGRAM

Update 7/18/13

3 WEEKS PRIOR TO ROLL-OUT

Attends the training for BIC conducted by Food Services Division (FSD) 2 WEEKS PRIOR TO ROLL-OUT Discuss BIC duties with the Plant Manager 1 WEEK PRIOR TO ROLL-OUT Designates areas for trash containers Designates areas for trash pick-up

Receives trash containers from Plant Manager Receives trash containers casters from Plant Manager (if ordered and approved) Receives tilt truck from Plant Manager (if ordered and approved) DAILY

Place trash containers in the designates areas

Collect BIC trash from the designated trash pick-up areas

Dispose of BIC trash into the dumpster

Clean-up of large spills and spot clean as needed

BUILDING AND GROUNDS WORKER’S CHECKLIST FOR BIC PROGRAM

Update 1/16/13

3 WEEKS PRIOR TO ROLL-OUT

Attends the training for BIC conducted by Food Services Division (FSD) Confirm trash container order quantities Request trash container casters from the FS Manager (requires FSD AFSS approval) Request a tilt truck from the Food Services Manager (requires FSD AFSS approval)

2 WEEKS PRIOR TO ROLL-OUT Introduces BIC Program to Building and Grounds Workers 1 WEEK PRIOR TO ROLL-OUT Designates areas for trash containers Designates areas for trash pick up

Receives trash containers from FS Manager Receives trash containers casters from FS Manager (if approved) Receives tilt truck from FS Manager (if approved) DAILY

Place trash containers in the designates areas

Collect BIC trash from the designated trash pick-up areas

Dispose of BIC trash into the dumpster

Clean-up of large spills and spot clean as needed

PLANT MANAGER’S CHECKLIST FOR BIC PROGRAM

Update 7/11/13 V13-1

3 WEEKS PRIOR TO ROLL-OUT

Attends the training for BIC conducted by FS Division

2 WEEKS PRIOR TO ROLL-OUT Introduces BIC Program to students 1 WEEK PRIOR TO ROLL-OUT Selects BIC Teams and Classroom Sheriff/Ambassador Designates areas for trash cans and table set-up

Receives Sheriff/Ambassador badges and trash cans from Food Services Manager Receive materials from cafeteria Obtain colander if using sink to dispose liquid

Issues you see due to BIC, can be communicated through these two venues:

BIC Hot Line (213) 241-2956

Email: BIC @lausd.net

Issues you see due to Maintenance and Operations can be communicated through:

LAUSD Service Calls App for iphone and droid phones

ELEMENTARY TEACHER’S CHECKLIST FOR BIC PROGRAM

V13-1 Update 7/11/13

Delivery Team picks up breakfast meals from Cafeteria Delivery Team arranges bags on designated tables inside the classroom

Students go through the line and obtain their complete breakfast meal from insulated bags Teacher or Students sign or check off their names on the roster at the POS after receiving a reimbursable meal

Students consume meal in the classroom

Clean-up Team leads fellow students in a line to dispose of trash and left-over beverage in the trash cans provided (or liquid in the sink) Clean-up Team puts trash can in the designated area for that classroom outside the classroom

With all un-served items left in bags, Clean-up Team closes and zips insulated

bags

Delivery Team wheels insulated bags back to the cafeteria, ensuring that the roster for the day is returned with the bags

ELEMENTARY STUDENT CHECKLIST FOR BIC PROGRAM

LOS ANGELES UNIFIED SCHOOL DISTRICT FOOD SERVICES DIVISION

BREAKFAST IN THE CLASSROOM (BIC)

BIC TEAMS JOB DESCRIPTIONS

This document contains job descriptions for the Delivery Team, Clean-Up Team, Classroom Sheriff/Ambassador and BIC Sheriff Badges

Breakfast in the Classroom

Elementary School Delivery Team Note: Team can be comprised of students, parent volunteers or aide

Elementary Delivery Team: K- 3rd Grades: 3 (1 floor level) 4-6 Grades: 2 (1 floor level) 4 (2 floor level) 3 (2 floor level)

At insert time a.m., go to the cafeteria and collect the rolling breakfast bag for your classroom.

If your classroom is downstairs, wheel the bag to your classroom. If your classroom is upstairs:

ELEVATOR Wheel your bags to the elevator The breakfast supervisor or a parent volunteer will load the bags on the

elevator and unload them once they arrive on the second floor. Walk upstairs to meet your bag by the elevator and then wheel your

bags to your classroom. NO ELEVATOR

Wheel your bags by the staircase. Remove bags from the cart Carry the bags by the handle up the stairs Put bags back into the cart and then wheel your bags to your classroom

Sets up food and drink in insulated bag on designated table Places classroom roster at the end of the serving line/ Wheels bags back to the cafeteria.

To ensure safety of personnel and safeguard of the equipment, the “Strap Safety Instructions” must be followed:

• Ensure no loose straps are left dangling or lying directly on the floor:

• During packing of the BIC bags

• While in the designated eating area

• When bags are returned to the cafeteria while bags are in storage or not in use

Place the heavier bag at the bottom of the cart. Don’t leave side straps and the cart strap lying loose on the floor.

Step 1

If the side strap has loosened and dangles to the floor, pull the straps up tight.

Step 2

Raise both of the side straps upwards.

Step 3

Fold the straps on the top of the bag, crossing each other, ensuring the straps are NOT hanging from the sides.

Step 4

Place the heavier bag at the bottom of the cart.

Step 5 To prepare the smaller bag, repeat steps 2 and 3. Locate the bottom strap of the cart and pull forward.

Step 6

Lift the bottom strap and pull over the back of the cart’s handle.

Step 7

The bags are now secured and ready for transportation or storage.

Update 7/12/2013

Elementary Bag Transport Procedures on Stairs

1. At the bottom of the

stairs, lift one bag. 2. Carry bag upstairs using

bag handles.

Leaving the 2nd

bag on top

of the stairs’ landing, pick

up rolling cart and carry

it upstairs. Set the bags on the cart.

8. Strap the bags. 9. Roll cart to the

designated classroom. 7. Set the bags on the cart.

6. Leaving the 2nd

bag on

top of the stairs’ landing,

pick up rolling cart and

carry it upstairs.

1. At the bottom of the

stairs, lift one bag.

2. Carry bag upstairs

using bag handles.

3. Hold onto the staircase

handles while going up

the stairs to gain

support.

4. Set the bag down on

the top of the stairs.

5. Repeat the procedure for

the 2nd

bag.

Breakfast in the Classroom Clean-Up Team

Note: Team can be comprised of students, parent volunteers or aide Clean-Up Team (2)

When the class is done eating, the clean-up team stands by the trashcan to see to it that all participants carefully place their trash into the can.

No food can be saved in the classroom or in backpacks. All food needs to be removed from the classroom.

Puts the trashcan outside door of the classroom

Breakfast in the Classroom

Breakfast Sheriff/Ambassador

Breakfast Sheriff/Ambassador (1)

Put on your “Breakfast Sheriff/Ambassador badge. Walk around your classroom after leftover food and trash is removed. Carry a wet

towel with you. Look on the floor, inside desks, and on top of desks for any wrappers, spills, crumbs, and

saved food. When you see something that needs to be cleaned up or picked up, ask your classmate to do so. Give your classmate a paper towel and water bottle spray if he/she needs it.

BREAKFAST IN THE CLASSROOM

Guidelines for Service

BREAKFAST SERVICE TIMELINE

8:00 am Delivery Teams report to the Cafeteria and pick up the insulated bags for their individual

classroom.

8:05 am

There will be 2 – 3 bags per day per classroom.

Each insulated bag will be labeled with the room number.

Delivery Team reports to their classrooms (rolling insulated bags).

OPTION 1 – Delivery Teams place the open bags with the food item on the designated table

in the classroom for each child to pick-up their meal components. This can be done as they

come into the classroom saving the time of having them get back up after being seated.

o K-2: Teacher or designated aide or volunteer checks off names on the roster at the

end of the line

o Grades 3 and up: Teacher or designated student checks off names on the roster at

the end of the line

OPTION 2 –Delivery Teams place the open bags with the food item on the designated table

in the classroom. Each child will come by and pick-up their meal components, check off

their name to indicate that they have taken a complete meal (three components).

o K-2: Teacher or designated aid or volunteer checks off names on the roster at the

end of the line

o Grades 3 and up: Teacher or designated student checks off names on the roster at

the end of the line

OPTION 3 Elementary Only - Delivery Team is responsible for placing the complete meal

(3 COMPONENTS) in a paper tray with the sporkette and then place a tray on the desk of

each student.. If a child refuses to participate, the complete meal on the desk has to be

thrown away and counted as waste and noted on the comment section of the roster provided

o K-2: Teacher or designated aide or volunteer checks off names on the roster

o Grades 3 and up: Teacher or designated student checks off names on the roster

All un-served food remaining in the insulated bags will be returned to the Cafeteria. NO FOOD

should be kept in the classroom.

Clean up team place trash can in central location preferably by the hand sink.

8:10 am Teachers Pick Up Students /Line up Students/ Report to Classroom

8:15 am – 8:25

am

Meal Period

Students, teachers and parent volunteers eat breakfast while attending to morning activities such

as attendance, homework, housekeeping, etc.

Students to clean hands.

Students place all waste and leftovers in the trash can provided for each classroom; dispose of

excess beverage in the trash can.

Each student wash hands and dry hands.

Breakfast Sheriff walks around classroom checking floor, inside desks, and on top of desks for

any wrappers, spills, crumbs, and saved food.

Clean Up Team ties off the trash bag and places the trash can outside the door of the classroom.

8:25 am Clean Up Team returns the rolling insulated bags back to the Cafeteria.

8:30 - 8:45am

Custodial Staff collects trash bags.

Cafeteria Staff perform safety/HACCP procedures on food and does counting and claiming

procedures

AFSS BIC Monitoring Checklist

Instructions: Visit food preparation areas and classrooms to observe the items listed below after the 1st and 6

th

month of launch.

Date: School Name: Staff Name:

Category Good N/I

* Comments

TIMING and SERVICE

Bags ready on time for students.

All menu items are placed on each

desk. (Do not correct teacher if there

is a problem.)

Students eat in 10 minutes.

Bags returned in a timely manner.

FOOD

BIC menu is being followed.

Food is served at the correct

temperature.

Special diets and milk allergies are

accommodated.

No food left in classrooms - leftover

food is returned to kitchen.

Leftover food handled properly and

kept at proper temperature (FIFO).

Ask the kitchen staff which products

have the highest return volume. --- ---

EQUIPMENT

Bags are clean & in good condition.

Bags are stored in a clean area.

Classrooms have BIC trash cans.

Spray bottle and sufficient amount of

paper towels provided in classroom

23

Category Good N/I

* Comments

COUNTING & CLAIMING

Proper recording of reimbursable

meals on Lined Roster (medium of

exchange)

All reimbursable meals are properly

tracked on the Master Class Roster

(to record number of reimbursable

meals by Eligibility for non FOH

CMS Schools)

Proper entry of meals in CMS.

KEY PERFORMANCE INDICATOR (KPI)

Labor hours before BIC/after BIC Before After

Meals per labor hr before BIC/

after BIC (MPLH)

Before After

School API before BIC/after BIC Before After

Ave. Monthly Tardiness before BIC

/after BIC

Before After

Ave. Monthly Absenteeism before BIC

/after BIC

Before After

Ave. Monthly Food Cost before BIC

/after BIC

Before After

Is there a decrease in nurse visits?

Yes No

Additional Comments