Lunch Program Policy and Procedures

Updated: May 13, 2025

To ensure safety, hygiene, and the consistent distribution, storage, and handling of meals and snacks delivered by Luvin’Bites Foods Inc., Wundoroo staff must follow the procedures outlined below, in compliance with licensing regulations and health and safety standards.

1. Food Delivery and Receiving Procedures

Meals and snacks will be delivered by Luvin’Bites according to a pre-established schedule.
Staff must verify the contents and condition of food deliveries upon arrival.
Any issues with quantity, quality, or safety must be reported immediately to the administrative office and Luvin’Bites.

Temperature Monitoring and Delivery Types
Luvin’Bites deliveries will include two types of food provisions:

a. Same-Day Service Deliveries
These meals are intended for same-day consumption.
Upon arrival, staff must check and document the food temperature, ensuring it is 60°C or higher.
Meals must be served within one hour of delivery to meet licensing safety standards.

b. Cold Storage Deliveries
Some food items will arrive in coolers and are intended for later consumption.
These items must be immediately stored in a refrigerator at or below 4°C or in a freezer.
Cold-stored food must not be held longer than 48 hours.
Before serving, cold items must be reheated to a minimum internal temperature of 60°C, and the temperature must be verified and documented.

2. Food Storage

Any food not consumed immediately must be stored in the refrigerator at or below 4°C until pick-up time.
Food served on a given day must not be stored overnight at the facility.

Parents are required to provide two clean, approximately sandwich-sized containers for their child’s lunch and snack, to be used for temporary in-fridge storage after serving, if needed.

Cold delivery items for future use must follow the cold storage protocol described in Section 1.

3. Food Reheating

Food must be reheated to a minimum internal temperature of 60°C and served within one hour.
Each room is equipped with a microwave for reheating purposes.
Stir food thoroughly and verify the internal temperature to ensure even heating.

4. Serving Procedures

• Staff must wash their hands before handling food.
• Staff must wear gloves while preparing food to be served.
• Follow proper Food Safe practices at all times.
• Serve food only using sanitized trays, cups, and utensils.
• Use a dishwasher to clean all trays, cups, and utensils. The 3-step manual dishwashing method should be used only if the dishwasher is out of order.

5. Cleaning and Sanitizing Protocols

• Clean food preparation surfaces with soap and water, then sanitize using a bleach solution (10 ml bleach to 500 ml water).
• Clean and sanitize tables and trays before and after each meal using a bleach solution (5 ml bleach to 500 ml water).

6. Food Safety and Allergy Awareness

• All staff must be familiar with the allergy information provided by Luvin’Bites.
• Cross-contamination must be avoided at all times.
• In case of a suspected allergic reaction, follow the Emergency Allergy Response Protocol and notify the administrator immediately.

7. Reporting and Documentation

• Any incidents, such as foodborne illness symptoms or allergic reactions, must be reported using the Incident Report Form and submitted to the Director.
• Maintain records of refrigerator temperature checks.

8. Communication

Feedback on meals or concerns regarding children’s reactions should be documented and relayed to administration.

Acknowledgment

All staff are required to review and follow these procedures and will receive training and ongoing support.
Any questions should be directed to the Academy Director.

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