Food Safety Plan
Hazard Analysis Critical Control Point
Standard Operating Procedures
Food Safety Plan for Pleasant Hill Community Unit #3
This plan was developed in April 2010 by Rachel Scranton, retired Food Service Director. The plan was reviewed and updated on February 2025 by Kylee Orr Superintendent.
This food safety plan follows USDA guidance on developing a food safety plan based on the Process Approach to HACCP. All standards in this food safety plan are in accordance with the current Illinois Food Code.
Sponsor
Pleasant Hill Community Unit District #3 has an enrollment of approximately 320 students in two schools, including early childhood, Pre-K, Kindergarten through 12th grade. Breakfast and lunch are served daily. There are 4 employees in the food service department including the food service director. All part time and full time employees are certified in food safety and sanitation.
Description of the School Food Service Operation
The school food service department does on site food productions at one location. They are served at the Elementary and High School locations. The district serves an average of 50 breakfasts and 160 lunches each day.
Production
Menu. One menu is used throughout the school district.
Production. Due to food safety issues, limited labor and high labor cost many menu items are purchased pre-cooked and frozen or ready to eat.
Equipment
Equipment has been purchased throughout the years. Preventative maintenance program is in place to ensure that the equipment is in good working condition and to maximize the life of the equipment.
Purchasing
Non-perishable and perishable food items, paper products, dairy and bread purchasing are done through a bidding process at the beginning of each school year.
