Support Services Center
Food Services
205 Rumely Street LaPorte, IN 46350
Phone: 219-362-8823

Director: Mrs. Judy Keim

La Porte Community Schools Food Service

Elementary SchoolsMiddle Schools

Dear LaPorte Community School Corporation Families:

This fall, LaPorte Community school cafeterias are meeting tough new federal nutrition standards for school meals, ensuring that meals are healthy and well-balanced and provide students all the nutrition they need to succeed at school. Now is a great time to encourage your kids to choose school lunch!!

School meals offer students milk, fruits and vegetables, proteins and grains, and they must meet strict limits on saturated fat and portion size. Starting in School Year 2014-2015, school lunches will meet additional standards requiring:

- Age-appropriate calorie limit
- Larger servings of vegetables and fruits (students must take at least one serving of produce)
- A wider variety of vegetables, including dark green and red/orange vegetables and legumes
- Fat free or 1% milk (flavored milk must be fat free
- More whole grains
- Less sodium

We’re always working to offer LaPorte Community school students healthier and tastier choices. School meals are a great value and a huge convenience for busy families too! Payments for school meals may be made in three ways – check, cash or online deposits. The online system will allow you to make secure online payments into your child’s breakfast/lunch account, view all of your child’s purchase history and account balances. Go to to create a account. The link is on the Food Service webpage. Deposits will post to your students account the same day.  If you have any question please call us at 362-8823.

Print this articleLPCSC Food Safety Plan

The food service department of La Porte Community School Corporation developed a food safety plan that was presented to the School Board in May of 2006. The plan is required by law and contains Food Safety HACCP-Hazard Analysis and Critical Control Points.

The plan follows the USDA guidance on developing a food safety program. All standards in this program are based on recommendations in the 1002 Food Code. The plan follows Standard Operating Procedures and these are listed as follows: General Safety Conditions, Personnel, Products Procurement, Receiving, Storing and Transporting, Holding hot foods above 140 degrees and cold foods below 41 degrees, Preparation, Cleaning and Sanitizing – Proctor and Gamble has provided training prior to the start of the 2006-07 school year, Cooking and Documenting Temperatures, Cooling food rapidly and Reheating to proper temperatures. The staff working in all kitchens has completed Serve Safe training. The Corporation has 7 cooking kitchens and 4 Satellite schools feeding breakfast and lunch daily.

The County Health Department inspects the school kitchen twice yearly and each individual kitchen has an on-going process in place for self inspection.