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Before Robert Eastham started making the rounds of the county with his charges of sloppy handling and total lack of accountability in the school lunch program, he should have taken a few minutes to check at the school board’s central office in Sperryville.
He would have found a filing cabinet full of folder after folder of detailed reports on cafeteria operations. Total costs of meat, poultry, fresh fruits, vegetables, bread and other food items are figured on a daily basis. Separate worksheets give total costs of purchased and USD A donated foods per month for each shcool. The files contain daily records of income and expenditures broken down into pupil lunches served with milk, pupil lunches served without milk, teacher lunches, ala carte milk sales, free lunches, reduced price lunches and full price lunches.
Cafeteria coordinator Mabel Burke fills out meal planning and costing work sheets. Other sheets show each cafeteria recipe costed out per portion. Every month, the coordinator does a complete inventory of food and supplies, down to the last can of small red beans.
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