Sunnyvale Junior High School

Kitchen Proposal

Planning Committee
Kelly Burke - Design Consultant
Supatra Hanna - Architect
Kari Oliver - Equipment Rep/
Maintenance
Monica Padlo - District Food Director
Sasha Sheftel - Business Engineer
Janeth Torres - Builder/Contractor

About Sunnyvale Middle School

School Hours: 8:00am-3:00pm
Breakfast: 7:00am-7:55am
Snack: 10:00am-10:15am
Lunch: (First Lunch)
11:45am-12:45pm & (Second Lunch)
12:15pm-1:15pm
Middle lower class school district
1000 Students total - 7th & 8th Grade
150 Faculty Members

About Sunnyvale Middle School

(cont)
70% students will be free or reduced
lunch
All students eat inside cafeteria
400/500 will receive school food
280 - Free or reduced
120 - Full price
100 - Lunch from home
50 faculty members served

Sunnyvale Goals and Objectives

Assembly Serve
-Local partnerships (healthy/responsible/sustainable)

Goals:
1. Provide 500 students & 75 faculty members access to a
nutritious breakfast
2. Provide approx 800 students & 100 faculty members a
nutritious lunch
3. Remain aware that lunch may be largest and/or last meal for
~700 students
4. Be conscious about waste and the environment

Wellness Policy
Sunnyvale Middle School recognizes the importance of health and
academic understanding both individually and in conjunction with one
another. Research continually supports the correlation between health
and learning capabilities. Sunnyvale is committed to providing a
wellness program focused on education, healthy eating, and physical
activity. It is our goal to ensure a safe and educational place for our
students to learn how to maintain a healthy and active lifestyle they
can continue throughout the rest of their lives. Parents, faculty,
administration, food service representatives, council members, and
community volunteers are encouraged to promote healthy living to the
students through various activities, services, lessons, and role
modelling.
District administrators and community representatives have developed a
Wellness Policy with measurable goals in the following areas: health and
wellness education, physical activity education, recycling education, and
implementation of these programs.

Sample Menu Offerings

Breakfast:
Cold Entrees
Low fat yogurt, fresh
berries, and whole grain
granola
Whole grain high fiber
cereal and milk
Fresh muffins & reduced
sugar pastries
Hot Entrees
Steel cut oatmeal
Healthy hearty veggie
breakfast burrito
Breakfast sandwich on
whole grain bread

Lunch:
Cold Entrees

Snacks:
Hummus and
carrots

Turkey pesto panini

French ham and swiss
baguette
Cobb salad
Fresh house salad
Hot Entrees
Four cheese ravioli with
marinara sauce, and
meatballs
Margherita Pizza
Turkey burger with baked
sweet potato fries
Enchiladas with rice and
beans

Cheese and
crackers
Celery and
peanut butter
Apple and
almond butter
Nilla wafers
and nutella

Sunnyvale
Middle
School
Floor Plan

Sunnyvale
Middle
School
Flow
Diagram

Equipment

All major equipment will be purchased

in accordance with the National
Sanitation Foundation International
(NSFI) standards

Policies and Procedures

The foodservice facility will act in accordance with:

Americans with Disabilities Act (ADA)

Occupational Safety and Health Act (OSHA)

Bloodborne Pathogens Standards

Hazard and Communication Standards (HCS)

o Material Safety Data Sheet (MSDS)

Hazard Analysis Critical Control Points (HACCP)

National Sanitation Foundation International (NSFI)

California Retail Food Code

California Uniform Retail Food Facilities Law

Local fire codes

Questions?

Thank you for your time!