Wyoming Administrative Code › Agency 206 - Education, Dept. of › Sub-Agency 0002 - General Agency, Board or Commission Rules › Chapter 4 - FOOD SERVICE OPERATIONS › Section 4-4 - Definitions

Current through July 13, 2024
(a) Average statewide meal rate. The average
				rate of meal prices for paid students, by grade level, based on the meal prices
				reported annually to the Department as of September 1 each year.
(b) Benefits. Amounts paid by the school
				district on behalf of food service employees including, but not limited to, the
				employer's share of insurance, retirement programs, social security programs
				and workmen's compensation programs.
(c) Cash Balance. The beginning cash balance
				in the food service fund plus cash receipts minus cash disbursements.
(d) Clerical Support. Office work performed
				for the food service operations.
(e) Code of Conduct Policy. A policy
				identifying the ethical standards district personnel are required to adhere to
				in any situations affecting the purchase of goods and services for the
				district.
(f) Contract Services.
				Services provided by persons, companies or agencies for food service operations
				for which a contract has been implemented following applicable procurement
				requirements.
(g) Department. The
				Wyoming Department of Education as established by
				W.S.
				21-2-104.
(h) Depreciation. Any method of attributing
				the historical or purchase cost of
(i) Direct Cost. A cost which can be directly
				and physically traced to providing food service operations.
(j) Food Service Equipment. A material item
				that retains its original shape and appearance with use, is non-expendable,
				does not lose its identity through incorporation into a different or more
				complex unit, and has a serviceable life of more than one (1) year. The
				equipment must be used exclusively for the school lunch operations, kept in the
				food service facility and used to support food service operations (e.g., ovens,
				coolers, dishwashers, etc.). A service truck, used exclusively in support of
				food service operations, is included as equipment.
(k) Food Service Facility. Separate,
				permanent structure and improvements owned by the school district for the
				purpose of operating and maintaining food service operations.
(l) Food Service Operations. The division
				within a school district that provides reimbursable and non-reimbursable meals
				for students, staff, school district personnel, and school district
				organizations.
(m) Food Service
				Operations Repair and Maintenance. Food service program repairs and maintenance
				services provided by outside repair services rather than directly by school
				district personnel (e.g., dishwasher maintenance, cooler repair, oven repair,
				etc.).
(n) Food Service Worker. Any
				food service operations employee who prepares and serves meals, cleans the food
				service facility, works in some clerical capacity, such as a cashier or
				secretary, or otherwise works directly for the food service
				operations.
(o) Funding Deficit.
				The negative difference created when subtracting school district food service
				operation allowable expenditures from school district food service operation
				revenues.
(p) Indirect Cost. A cost
				that is not directly identifiable with providing food services but rather is
				incurred as a consequence of the overall operating activities of the school
				district and charged back to the food service operation through an approved
				allocation rate and process by the Department.
(q) Insurance. Premium payments to insure the
				school district against loss or damage to a stand-alone (not attached to
				another building) food service facility or school district vehicle assigned to
				food service operations.
(r)
				Inventories. Lists for goods and materials, or those goods and materials
				themselves, held available in stock for food service operations.
(s) Maintenance. The activities involved in
				the up-keep and repair of the food service facility and equipment. This does
				not include the maintenance of the building structure or envelope or the
				replacement of any major components of the building. This would include, but is
				not limited to, the HVAC or electrical system or the roof.
(t) Non-reimbursable meals. Meals that do not
				qualify for reimbursement under the rules and regulations established by the U.
				S. Department of Agriculture. These meals include, but are not limited to,
				adult meals, incomplete meals, catered meals, and any snacks that are not
				reimbursed through U. S. Department of Agriculture funds.
(u) Operation. The daily activities involved
				in directing, managing, and supervising the food service operations.
(v) Procurement. Acquisition of goods and/or
				services at the best possible total cost of ownership, in the right quantity
				and quality, at the right time and in the right place for the direct benefit of
				the food service operations; generally via contract.
(w) Purchased Services. Services which are
				professional and technical in nature and not provided by school district
				personnel (food service management, food handling training, etc.).
(x) Qualifying Meals. The meals on which
				state reimbursement will be paid. These meals include lunches and breakfasts
				for which the district has received reimbursement under U. S. Department of
				Agriculture regulations.
(y)
				Qualifying School District. A school district that provides reimbursable meals
				to its students, experiences a funding deficit that has been covered by school
				district General Fund transfers, and has a Department approved application for
				food service financial assistance.
(z) Reimbursable meals. Meals that qualify
				for reimbursement under the U.S. Department of Agriculture regulations as
				identified in 7 CFR
				210 and
				7 CFR
				220.
(aa) Salary. Amount paid to employees of the
				school district who work in the food service operations.
(bb) Supervisor. The person directly in
				charge of the day-to-day operation of the district food service
				operations.
(cc) Supplies. Material
				items of an expendable nature that may be consumed, worn out or deteriorate
				with use; or items that lose their identity through fabrication or
				incorporation into different or more complex units or substances. The supplies
				must be related to food service operations.
(dd) Utilities. Expenditures for services
				usually provided by public utilities such as water, sewage, electricity, gas,
				garbage collection, natural gas, oil, and coal used in a stand-alone food
				service facility.