Substitute Cook Plans

POLICY:

To ensure that all USDA and CACFP rules and regulations are followed, each center will have a substitute cook plan in place.

PROCEDURES:

1. Substitute cooks can use paper products as needed.
2. The Center Cook will have the following information available:
   1. Appliances (pre-heat times, etc)
   2. How the dishwasher works
   3. Where necessary supplies are located
3. Parents/Volunteers can help the cook prep for meals, set tables, wash dishes, etc.
4. Each fall, the designated Nutrition Staff will complete a Substitute Cook Plan.
5. For short term absences, site managers will utilize Floats and Nutrition Aides.
   1. With approval, hours may be increased to accommodate the work load.
6. The Health/Nutrition Manager and Center Manager will work closely to develop a plan in the event a cook will be off for an extended period of time.
7. Back-Up Meals:
   a. Will be in compliance with CACFP requirements.
   b. Shall be posted in the kitchen for any substitute cook to utilize when needed.
   c. Meals may vary from site to site  based on accessibility to equipment and work space.
   d. Cooks are responsible for making sure that all foods are stocked and available for staff to prepare needed back-up meals.

Forms and Additional Guidance:

• Substitute Cook Plan