Hoover City Schools

Ten HCS Lunchrooms Score "100" on Health Department Ratings back button

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02-03-2015 (HCS) – Ten schools across the Hoover school system have earned a perfect score of 100 following their latest inspections from area health departments. Bluff Park Elementary School, Brock’s Gap Intermediate School, Deer Valley Elementary School, Green Valley Elementary School, Gwin Elementary School, Hoover High School, Rocky Ridge Elementary School, Shades Mountain Elementary School, Simmons Middle School and Trace Crossings Elementary School all made the list of perfect 100s.

“We are extremely proud of these scores. They serve as proof that our Standard Operating Procedures are efficient and that each Child Nutrition Program (CNP) employee is following through on a daily basis to provide meals to the students, faculty and staff in the safest manner,” CNP Director Mrs. Melinda Bonner, said.

Health department inspections come with little warning and encompass the entire spectrum of lunchroom operation. Food temperatures, food storage, food service, overall sanitation, dishwashing, hand washing and other areas are all scrutinized during a visit of 5-6 inspectors, Bonner says. No school has scored below a 96 at this point in the 2014-15 school year. Hoover City Schools in Jefferson County get inspected three times during a school year; Hoover City Schools which sit in Shelby County get inspected twice a year, according to each department’s specific schedule of inspections.

The purpose of the rules and regulations set forth by the Alabama State Board of Health Bureau of Environmental Services is to safeguard the health and safety of the consumers. All food workers are required to pass the Food Handler training course and each manager must hold a certified food safety manager certificate from an accredited program. Each CNP Manager in HCS is ServSafe Certified through the National Restaurant Association. Additionally, some of the CNP staff hold this certificate, as well.

Standard Operating Procedures are in place in Hoover City Schools lunchrooms with instructions for all food service task that will reduce food safety hazards. The systematic approach to this food safety program is HACCP (Hazard Analysis Critical Control Points) which is designed to reduce the risk of food borne hazards by focusing on each step of the food preparation process from receiving to service. Training occurs year-round to ensure that all employees are aware of food safety and are following the department’s HACCP program.

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