School Nutrition

  • The School Nutrition is a non-profit organization that operates 14 cafeterias within Beaufort County Schools.  School Nutrition also assists special programs, such as After School Enrichment Program, with daily snacks for their After School Care Program for children.  In conjunction with providing healthy, nutritious meals at a reasonable cost, we provide nutrition education for students as we seek to introduce our students to healthier choices during meal time for a better way of life. School Nutrition is a self-supporting federal reimbursement program.  This means that we are reimbursed for every meal we serve to students and offering a la carte items in our schools.  Any profit made is reinvested in our program to provide higher quality food at lower costs, on-going training for our staff, and to improve our equipment and facilities.

    We operate a National School Lunch Program and the National School Breakfast Program in all of our schools under a $4.2 million budget.  Our cafeterias serve over 6,000 meals per day - approximately 2,000 breakfasts and 4,000 lunches.  To accomplish our mission of feeding the students of Beaufort County Schools a nutritious meal, we employ approximately 70 people.

    Our menus are developed by a committee of Beaufort County School cafeteria managers with guidance from our own nutritionist.  While our goal is to provide student appealing meals, we also must abide by all federal, state, and local regulations regarding not only our menus, but our overall program.  This includes accommodating students with special dietary needs in our breakfast and lunch programs.

    Our School Nutrition office staff is composed of a Director, Area Supervisor, Administrative Assistant, Bookkeeper and Warehouse Manager/Equipment Specialist.

For further information on our Program or the information listed on this page, please contact the Sc

  • In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. 

     Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits.  Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339.  Additionally, program information may be made available in languages other than English.

     To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: How to File a Complaint, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992.  Submit your completed form or letter to USDA by:

     (1)        mail: U.S. Department of Agriculture

    Office of the Assistant Secretary for Civil Rights

    1400 Independence Avenue, SW

    Washington, D.C. 20250-9410;

     (2)        fax: (202) 690-7442; or

     (3)        email:

     This institution is an equal-opportunity provider."


  • Food Recalls
    Food and Nutrition System Regulations
    United States Department of Agriculture

    To get free materials, read about Team Nutrition success stories or find out what is going on in our state, visit the USDA.


    Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized.