Cooking, Delivery, and Food Pick-Ups: The Operations Plan
A Campus Kitchen’s day–to-day operations have three main components: cooking shifts, delivery shifts and food pick-ups. Operations follow this model during the academic school year. Times and days vary based on university and dining hall schedules. In addition to the following weekly structure, the Campus Kitchen runs new volunteer training 1-2 times/month, holds Leadership Team meetings twice each month and facilitates special events once each month. All operations are overseen by the full-time Campus Kitchen supervisor and/or a paid student intern, both of whom are ServSafe certified.
Cooking shift: When host dining hall is closed, 5-10 student volunteers prepare 50-200 meals each two hour shift. Meals must contain at least one serving of protein, starch, vegetable and fruit. Meals are then properly cooled and packed in containers to be served individually or hotel pans to be served congregate style. The meals must be stored in insulated bags in coolers. Volunteers clean up after themselves and ensure that the kitchen returns to its original order. Staff or volunteers finish the shift by completing the appropriate HACCP forms, logging information on cooking and cooling temperatures, meal components and the storage procedure.
Delivery shift: 5 – 10 student volunteers deliver 50 -200 meals to client agencies in the community with whom the Campus Kitchen has developed a schedule. The meals are either delivered hot transported in thermal containers after being heated in the Campus Kitchen or cold, meaning that they would be heated on-site at the client agency or home. Students walk, drive their own cars or utilize donated vehicles to client agencies. At the site, volunteers heat and serve the meals while interacting with the clients or facilitating special programming. Lastly, a supervisor and/or student intern completes the appropriate food HACCP paperwork and logs information on meal transportation, car usage, and volunteers’ participation.
Food pick-up: 2-4 students and/or Campus Kitchen Supervisor pick up food donations from sites on and off campus. Food is transported in hotel pans which are returned on next pick-up. Students bring pans to the Campus Kitchen and cool and store the donations to be used in the cooking shift later that evening or weekend. The supervisor or student intern completes appropriate food tracking HACCP forms, logging information on donation records, cooling temperatures and storage procedures.