Nutrition Services recognizes that the school kitchen facilities are an integral part of the school. It is not the
intention of NS to limit kitchen use by school groups, but to ensure that the property of the district and the
department is used correctly, sanitation measures are properly followed and applicable permits are secured.
All groups using a kitchen for an event open to the public, (i.e.…school carnival, spaghetti feed, private
rental, etc…) will need to acquire a permit from the Alaska Department of Environmental Conservation,
Division of Environmental Health, Department of Food Safety and Sanitation. You can get an application or
more information by calling the Fairbanks DEC DFSS office at 451-2120 or
NS has priority use for all kitchen refrigerators and freezers. “No food or other items are to be stored in the
kitchen except during the hours stated on the Facility Use Agreement (AR 1160 1.4 B)”. NS is not liable for
items lost if refrigeration breaks down or must be removed due to lack of space; the storage of NS food
takes precedence over all functions. Sport fish and wild game must never be stored in a school unit unless
it is for educational purposes and is properly packaged and labeled.
In-House Use: “The School Administrator will assume responsibility for supervision of the kitchen for school
functions not involving use of major equipment or storage facilities (no NS employee required). The School
Administrator will make arrangements for kitchen use with the district’s NS Office and site Kitchen Manager
(AR 1160 1.4.D)” so the facility can be prepared for a group coming to use the kitchen.
When a school group uses a school kitchen, an individual must be assigned to assume responsibility of
ensuring all equipment is used properly, accounted for, is cleaned and sanitized properly, and returned to its
proper place for the next day’s service. The amount of time a NS employee spends cleaning or searching
for missing equipment after a function will be charged at the appropriate hourly rate to the school or school
School groups requiring the use of the kitchen will be allowed to use the following kitchen equipment without
a nutrition services employee present: serving utensils, pans, refrigeration, freezers, steam table, three
compartment sinks. The following equipment will require a NS employee to train an individual(s) in the
proper use and then can be used without a NS employee present: steam table, ovens, stove and cabinet
The following equipment, if needed for a function, will require a NS employee to be present in the kitchen to
supervise equipment use and will be paid for by the group at the appropriate hourly rate (time and a half if
necessary). This list includes: dish washers, steam kettles, tilt skillets, pressure steamers, meat slicer, food
processors, and mixers. Items not listed will be at the discretion of the Nutrition Services Director.
All equipment/small wares found damaged or missing after a school function will be billed to the school or
the group. Kitchens keep an inventory of their current supply of small wares to ensure all items are returned
to the proper place.
Outside Groups: An approved district NS employee must be on duty if major equipment is used. This list
includes: steam table, ovens, stove, cabinet warmers dish washers, steam kettles, tilt skillets, pressure
steamers, meat slicer, food processors, and mixers. The Facility Use Agreement Holder/Group will be
charged for salaries, fringe benefits and any other out of pocket expenses (AR 1160 1.4 A).
A group hosting a school district co-sponsored event for this purpose is considered an outside group.
|Kitchen Use Agreement Application|
Application must be received a minimum two weeks prior to the event. Nutrition Services reserves the right to refuse access to a kitchen.