- Judson Independent School District
- Child Nutrition
- Basic Food Safety
Operations
- About Operations
- Athletics
-
Child Nutrition
- Mission Statement
- Frequently Asked Questions
- School Menus
- Curbside Meals Cooking Instructions
- Basic Food Safety
- Meal Prices
- Free & Reduced-Price Meals
- My Payments Plus
- Nutritional Information & Nutrition Policy
- Health Department Scores
- Cafeteria Manager Directory
- Special Diet Request Form
- USDA Programs
- District Catering
- Useful Links
- Non Discrimination Statement
- Facilities Planning
- Human Resources
-
Maintenance
- Custodial Services
- Groundskeeping Services
- Trades Services
- Energy Management
- Pupil Services
- Transportation
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:
Clean — Wash hands and surfaces often. Always wash hands with warm water and soap for 20 seconds before and after handling food.
- 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.
- Cook — Cook to the right temperature. Heat hot food to 165 degrees and keep cold foods cold, below 40 degrees.
- Chill — Refrigerate promptly.
- Perishable food should not be left out more than 2 hours at room temperature—1 hour when the temperature is above 90 degrees.
- Discard any food left out at room temperature for more than 2 hours.
- Consume your curbside meals within four days.
Contact Us
-
Beveylon Concha
Executive Director of Child Nutrition
(210) 945-6720
(210) 945-6988 FAX
bconcha@judsonisd.orgAddress
210 School Street
Converse, TX 78109
Hours: 7:30 - 4:00