N.M. Admin. Code § 6.27.30.19 - FOOD SERVICE STANDARDS
A.
Cafeterias. A school facility shall have adequate space and
equipment necessary to provide regular meals to students during the school day.
(1) Dining. A school facility shall have a
covered area or space, or combination, to permit students to eat within the
school site, outside of general classrooms. This space may be multi-purpose and
may fulfill more than one adequacy standards requirement not in conflict with
the regular serving and dining function. Dining area shall be sized for the
planned school program capacity or current enrollment to allow for a meal
period requiring no more than three serving periods. The dining area shall have
no less than 15 net sf/seated student.
(2) Serving. Serving area(s) accommodating
efficient flow of traffic shall be provided in addition to net sf areas
assigned to dining and food preparation area. The space, fixtures and equipment
shall be appropriate for the food service program of the school facility and
shall be provided in consideration of the size and location of the facility.
Food service facilities and equipment shall comply with the food service and
food processing regulations of the New Mexico department of
environment.
B. Kitchen.
Kitchen space and equipment shall comply with either the food preparation
kitchen or the serving kitchen standards defined as follows:
(1) Food preparation kitchen - 2 net sf/meal
served minimum, based upon the single largest serving period:
(a) Early childhood and elementary school:
1,000 net sf minimum.
(b) Middle
school/junior high school: 1,600 net sf minimum.
(c) High school: 1,700 net sf
minimum.
(d) Combination school:
shall provide the elements of the grades served by Subparagraphs (a), (b) and
(c) above without duplication, but meeting the higher standards.
(2) Serving kitchen. Where food is
not prepared on the school site, but is delivered prepared, there shall be a
minimum of 200 net sf.
(3)
Additional kitchen space requirements. The kitchen shall include an office with
a minimum of 150 net sf, restroom, lockers, and a custodial space with a mop
sink.
(4) Fixtures, equipment, and
storage. A school facility shall have space, fixtures and equipment accessible
to the kitchen and serving area, in accordance with the standard equipment
required, for the preparation, receipt, storage or service of food to students.
(a) The space, fixtures and equipment shall
be appropriate for the food service program of the school facility and shall be
provided in consideration of the size and location of the facility and
frequency of food service supply deliveries. Food service facilities and
equipment shall comply with the food service and food processing regulations of
the New Mexico department of environment.
(b) Fixtures and equipment should include:
food prep area items, including hand wash sink, serving area equipment (or
buffet equipment), dishwasher, cold storage, dry other appropriate fixtures and
equipment items to perform necessary cooking or warming functions.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.