Twice each year, health department inspectors make unannounced visits to school cafeterias to ensure the spaces where thousands of local students have breakfast and lunch each day are clean.
The cafeterias typically serve hundreds or thousands of meals to students and staff each day. In order to pass the inspections, food service employees need to multitask, cleaning dishes and food preparation areas immediately after they’re used, while also watching for burned-out lightbulbs or drains that aren’t emptying as quickly as they need to.
“It’s manageable,” Franklin College vice president for business and finance Dan Schluge said. “The key is to have fresh food in a clean environment.”