TRANSPORTATION WORKING WITH CHILD NUTRITION TO DELIVER MEALS

Judson ISD Transportation buses will be delivering breakfast and lunch starting Monday, August 24 for students. 

These meals will be delivered Mondays and Thursdays.

Delivery times and location can be found by:

1. Going to the District Web page.
2. Please see the information on the homepage “Route Schedules for Transportation”
3. Click on the box “Check Route Schedules” located to the right
4. Insert your Address above the green search bar on the left side of the page.
5. This will provide the location and time of the Breakfast and Lunch Delivery Stop that is close to your address.

Or you can click on the link below for a list of meal bus route stops.

CLICK HERE FOR MEAL BUS ROUTE INFORMATION

Child Nutrition is Here to Serve You

 Judson ISD will continue to provide access to healthy, tasty meals for all students during the 2020-2021 school year.  On August 24th, we will return to the NSLP (National School   Lunch Program).  We will provide breakfast and lunch bundles on Mondays and Thursdays.  Monday’s bundle will contain meals for Monday, Tuesday, and Wednesday.  Thursday’s   bundle will provide meals for Thursday and Friday. 

 Families have two options for picking up meals.  Curbside service will be available for those wishing to pick up their meal from a campus.  The Transportation Department is   partnering with Child Nutrition to deliver meals via bus routes.  Campus curbside pick-up times and bus delivery times will be announced once scheduling is complete.

Judson ISD Families, please fill out a student information card for each student picking up a meal bundle at a bus stop or curbside.  Presenting the card at meal pick up will help us with social distancing and speed up service.

 NSLP meals will be charged to students based on their eligibility of free, reduced-price, or full-paid.  My Payments Plus is recommended for convenient, secure online   payments.  www.mypaymentsplus.com/.  Lunch money can also be turned in to child nutrition workers during meal distribution, or at all school offices.  We encourage you to bring   exact change or consider depositing change in the student’s account.

• Students should bring student ID card, student ID number, or official letter/email from the school listing the children enrolled at the campus
• Parents or guardians may pick up meals for enrolled students without the student present, but need to bring the student’s ID card, student’s ID number, or official letter/email from the school listing the children enrolled at the campus
• Only enrolled students will be served meals

We look forward to serving you.  Questions?  Please call 210-945-6720 for more information. Thank you!

General Cooking Instructions

• Heat food items to 165 degrees F prior to consuming if they are intended to be served hot.
• Use a food thermometer to check a food’s internal temperature.
• Frozen foods should be stored in the freezer until ready for cooking and consumption.
• Cold foods, such as milk and cheese, should be kept cold (<40 degrees F) in the refrigerator.
• Items such as waffles and pancakes can be microwaved for 30-35 seconds in the microwave.
• The Pancake Breakfast Sandwich can be heated for 1-2 minutes in the microwave or in the oven at 350 degrees F for 15 minutes.
• Chicken tenders, mini corn dogs, chicken drumstick, tangerine chicken, etc., needs to be heated to an internal temp of 165 degrees F. Use a microwave or oven set at 350 degrees F.
• Heat vegetables such as mashed potatoes, baked beans, green beans, buttery corn and steamed carrots, until they reach 165 degrees F.
• Microwave rice dishes for 2 minutes or until internal food temperature is 165 degrees F.
• Reheat pizza slices in the microwave for 1-2 minutes until hot.

 Basic Food Safety

 Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness and spread of viruses. You can't see, smell, or taste harmful bacteria that may cause   illness. Follow these steps to keep food safe:

1. Clean — Wash hands and surfaces often.  Always wash hands with warm water and soap for 20 seconds before and after handling food.
2. Separate — Don't cross-contaminate.  Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
3. Cook — Cook to the right temperature.  Heat hot food to 165 degrees and keep cold foods cold, below 40 degrees.
4. Chill — Refrigerate promptly.
5. Perishable food should not be left out more than 2 hours at room temperature—1 hour when the temperature is above 90 degrees.
6. Discard any food left out at room temperature for more than 2 hours.
7. Consume your curbside meals within four days.

Mission Statement 

The mission of the Judson Independent School District's Child Nutrition Department is to support the essential link between nutrition and education.

• The goals of the Child Nutrition Department are to:
• Ensure that every student is offered a nutritious and high quality meal
• Provide all with excellent customer service by qualified staff adhering to high sanitation and safety standards
• Utilize cost-effectiveness and industry best-practices
• Follow the USDA/TDA Child Nutrition Program guidelines