School Nutrition

The School Nutrition is a non-profit organization that operates 10 cafeterias within Beaufort County Schools. We use USDA to maximize our purchasing power. We are a part of the North Carolina Purchasing Alliance for School Nutrition which enables us to purchase with much more competitive power.  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. Five of our schools qualify for a grant called the Fresh Fruit and Vegetable Program which enables us to introduce some different produce to the students.

School Nutrition is a self-supporting federal reimbursement program.  This means that we are reimbursed for every meal we serve to students.  We also offer a la carte items in our schools for purchase.  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 5,000 meals per day - approximately 1500 breakfasts and 3500 lunches.  To accomplish our mission of feeding the students of Beaufort County Schools a nutritious meal, we employ approximately 65 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 students 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.

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.

HACCP

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.