red, yellow, green, go! with salad bars to meet vegetable and fruit requirements in the new hhfka...
TRANSCRIPT
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“Red, Yellow, Green, GO! with Salad Bars to meet Vegetable and Fruit
Requirements in the New HHFKA Meal Pattern”
APRIL 3-6, 2013, LONG BEACH, CA
These materials have been prepared by the CASBO Central Section Child Nutrition Professional Council have not been reviewed by State CASBO for approval, so therefore are not an official statement of CASBO.
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SALAD BARS“Red, Yellow, Green, GO! with Salad Bars
to meet Vegetable and Fruit Requirements in the New HHFKA Meal Pattern”
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PRESENTER:
Regina G. OcampoSanger Unified School District
Child Nutrition Director
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GOALS OF PRESENTATION
Review requirements for successful implementation of salad bars in schools
Best Practices: Present ways salad bars can be instrumental in helping schools meet new meal regulations
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PRESENTATION OBJECTIVES
Review Requirements Discuss different styles of salad
bars Review menu production record
requirements Review point of service
requirements Review food safety aspects
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SALAD BARS
Positive way to promote your school meal program and fresh products
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WHY SALAD BARS?
Great way to offer a wide variety of fruits and vegetables and increase daily consumption
Assist schools in meeting the vegetable subgroup requirements
Attractive way to encourage students to try new foods
Can service multiple lines
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REQUIRMENTS
HHFKA 2012-2013 National School Lunch Meal Pattern
Grades K-5 Grades 6-8 Grades 9-12
Meal Components
Amount of Food Per Week (Minimum Per Day)
Fruits (cups) 2½ (½) 2½ (½) 5 (1)
Vegetables (cups) 3¾ (¾) 3¾ (¾) 5 (1)
Dark green ½ ½ ½
Red/Orange ¾ ¾ 1¼
Beans and peas (legumes) ½ ½ ½
Starchy ½ ½ ½
Other ½ ½ ¾
Additional Veg toReach Total
1 1 1½
Grains (oz. eq) 8-9 (1) 8-10 (1) 10-12 (2)
Meats/MeatAlternates (oz. eq)
8-10 (1)
9-10 (1)
10-12 (2)
Fluid milk (cups) 5 (1) 5 (1) 5 (1)
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FRUIT
HHFKA 2012-2013 National School Lunch Meal Pattern
Grades K-5 Grades 6-8 Grades 9-12
Meal Components
Amount of Food Per Week (Minimum Per Day)
Fruits (cups) 2½ (½) 2½ (½) 5 (1)
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VEGETABLES
HHFKA 2012-2013 National School Lunch Meal Pattern
Grades K-5 Grades 6-8 Grades 9-12
Meal Components
Amount of Food Per Week (Minimum Per Day)
Vegetables (cups) 3¾ (¾) 3¾ (¾) 5 (1)
Dark green ½ ½ ½
Red/Orange ¾ ¾ 1¼
Beans and peas (legumes) ½ ½ ½
Starchy ½ ½ ½
Other ½ ½ ¾
Additional Veg toReach Total 1 1 1½
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VEGETABLES
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PORTION SIZE Be sure to offer enough per day to
equal the minimum over the week! Consistent with the meal pattern
For age/grade groupingFor Offer vs. Serve
Pre-portioning: ¼ cup and ½ cup servings for K-8 ½ cup servings may be better for 9-12
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PORTION SIZE Appropriate
1 cup salad greens vs. 1 cup radishes
Affordable
1 cup fresh pineapple vs. 1 cup fresh apple
Purchase “In-Season” and “Regional” fresh produce
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CHOICES Plan choices for ease of selection
½ cup fruit ¼ cup and ½ cup vegetables A vegetable mix with at least 1/8 cup of each
type of veggie A combo of fruits and vegetables to meet ½ cup
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M/MA, GRAINS AND MILK If offered on the salad bar, do they
meet the daily minimum meal requirements?
1 oz. M/MA and 1 Grain for K-8 2 oz. M/MA and 2 Grains for 9-12
Do they meet the weekly minimum (and not exceed maximum [now flexible!]) for M/MA and Grains requirements?
Consider offering a pre- portioned M/MA “Salad Topper” on the serving line OR a separate “Topper Bar” with M/MA and Grain choices
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SCENARIO
If a student has selected a serving of milk and no M/MA or Grain choices, what does the student need to select from the salad bar in order to have a reimbursable meal??
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SIGNAGE
Located at or near the beginning of serving line
Simple and easy to understand Possible color coding of food
choices to match color coding on signs Colorful photos of food choices
may help
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SAMPLE SIGNAGE
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SAMPLE SIGNAGE(SANGER USD)
19
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HANDOUTS/RESOURCES
USDA memo SP 02-2010 (Revised): Salad Bars in the National School Lunch Program (provided)
Website Resources: Wake Up to Fresh Fruits and
Vegetableshttp://www.wakeupfv.com
Fruit and Vegetables Galorehttp://www.fns.usda.gov/tn/resources/fv_g
alore.html
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NUTRITION EDUCATION CONNECTIONS
Harvest of the Month
Fresh Fruit and Vegetable Grants
Alliance for a Healthier Generation
US Healthier School Challenge
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SALAD BAR STYLES
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VARIETY OF SALAD BAR STYLES
Fruit and Vegetable choices only
Choices for an entire reimbursable meal
Theme BarsBaked Potato BarTaco BarPasta BarBurger BarSandwich Bar
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SALAD BAR SERVING STYLES
Traditional self-serve Pre-portioned,
pre-packed choices
Grab and Go sidesat multiple windows
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MORE POSSIBILITIES
Farmer’s MarketHarvest Bar
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CHOOSE YOUR STYLE OF SALAD BAR….
Choose the one that bestmeets the needs of your program
Custom Design = Endless Possibilities!
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FRESH CHOICES
Incorporate fresh, local (or regional) produce
Promote Farm to School programs Connect with School Gardens (if available)
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LET’S MOVE SALAD BARS TO SCHOOLS!
Michelle Obama’s campaign
Goal to bring 6,000 new salad bars into Child Nutrition programs
http://www.saladbars2schools.org
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SMARTER LUNCHROOMS BEST PRACTICES
Research based techniques developed at Cornell University
http://www.smarterlunchrooms.org
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SMARTER LUNCHROOMS TECHNIQUES
Offer fruit in at least two locations Offer fruit in bowl or basket Name vegetables creatively Visual prompting – Signage
“Fresh Salad Bar with every entrée” “Last chance to choose fruit” “Fresh fruits and vegetables choices
with every lunch”
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SALAD BAR DESIGN
Attractive and Inviting
VarietyColorTextureShapePresentation
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MORE IDEAS
Install TV monitors in Cafeterias
Highlight Photos of daily menu options
Show sample tray choices
Provide Nutrition Education
Play Trivia Quizzes – Make it FUN
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MORE IDEAS Place photos of serving sizes placed above
food item serve as a helpful guide Utilize My Plate/My Tray Tie your menu and nutrition education back to
your district’s Student Wellness Policy Promote at Back to School Night Programs
Display salad bar filled with actual daily choices
Educate parents, families and community about choices and portion requirements
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SALAD BAR TEMPLATES
Provide to each school site lead
Salad Bar selections consistent
Planned for maximum customer appeal
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SUSD SAMPLE TEMPLATE
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SUSD SAMPLE TEMPLATE
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SALAD BARS: MENU
PRODUCTION RECORDS & RECIPES
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MENU PRODUCTION RECORDS With the new Food Based Menu
Planning
Every item offered on the salad bar must be listed and accounted for separately on the Menu Production Record (MPR)
No longer list the salad bar recipe number on MPR
Pre-print the salad bar MPR with most of required information
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SALAD BAR RECIPES Can be used to conduct your own
nutrient analysis
Helpful way to establish and provide direction to site staff on daily set up of salad bar choices
Critical to use historical data from MPR to develop salad bar recipes and continually update information based on student consumption (usage study)
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POINT OF SERVICE
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POINT OF SERVICE Definition:
The point at which you can determine if the student took the required meal components for a reimbursable meal
NOTE: Even if the student selected ½ cup of fruit and/or vegetable with the entrée, the student must still go by the salad bar line and be offered all of the fruit and vegetable subgroups of the meal
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LOCATION, LOCATION, LOCATION!
If the cashier is located before the salad bar, a monitor must check the meal at the end of the line to ensure that it is reimbursable.
The monitor can make the student take the ½ cup fruit and/or vegetable requirement.
Place a bowl of fruit and boxes of raisins/dried fruit at the end of the line.
The monitor also helps ensure food safety.
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SPACE AVAILABILITY If space is a concern, consider
placing the salad bar before the hot serving line.
Placing fruit and vegetable choices at the beginning of the line encourages the selection and consumption of more fruits and vegetables.
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FOOD SAFETY
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FOOD SAFETY Food Safety is our
#1 priority. Ensure our food is
safe for our customers
Reduce the risk of food-borne illness
Healthy customers = Happy customers!
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HELP ENSURE FOOD SAFETY
Supply clean utensils and dispensers Monitor salad bar during meal service Train staff on proper monitoring for
food components as well as food safety
Post signs on salad bar etiquette Install hand sanitizing stations in
cafeteria Dispose of leftovers properly, using
your SOP If using time as a food safety
measure rather than temperature for your site, be sure to have a SOP in place and use a time log to document
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TRAINING STUDENTS INSALAD BAR ETIQUETTE
Wash hands before entering cafeteria or use hand sanitizing station in cafeteria
Stay behind the sneeze guard Do NOT touch the food with hands Do not come back for seconds with
the same tray (new tray each time) Take what you would like and only
what you can eat Do NOT return food to the salad bar
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STUDENT SALAD BAR ETIQUETTE, CONTINUED
Use tongs and utensils correctly! Work with primary
teachers to send sets of pans, tongs and utensils to classrooms so students can practice
Record video of proper use of the salad bar and use as a classroom teaching tool
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FOOD SAFETY RESOURCES
Local Interpretations of Food Codes and
Regulations may vary among local health departments
Best to work with your local health departmentto find the solutions to your individual situations
Develop a positive working relationship; becomepartners in providing the best for your customers
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FOOD SAFETY RESOURCES Federal
Food and Nutrition Services (FNS), USDA http://www.fns.usda.gov/fns/safety/produce-safety.
htm FDA Food Code
http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm186451.htm
StateCalifornia Retail Food Code
http://www.cdph.ca.gov/services/documents/fdbRFC.pdf
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NFSMI GUIDANCE
Best Practices: Handling Fresh Produce in Schoolshttp://nfsmi.org/documentlibraryfiles/P
DF/20110822025744.pdf HACCP Based SOPs -
Preventing Contamination at Food Barshttp://sop.nfsmi.org/HACCPBasedSOPs/
PreventingContaminationatFoodBars.pdf
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FARM TO SCHOOL Provide locally grown, delicious,
fresh produce to students and staff In-season, regional,
specifically California Partner with community
and showcase yourChild Nutrition Program
Strong support from USDA and CDE
Partner with farmers, farmer’s markets, local chefs, farming cooperatives and other groups to help promote and serve California produce
Helpful website: http://www.healthyschoolenvironment.org/farmtoschool
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ADDITIONAL RESOURCES
SNA Meal Pattern Companion Guidehttp://www.schoolnutrition.org/mealpatt
ern Network for a Healthy California
http://www.cdph.ca.gov/programs/cpns/Pages/PowerPlayResources.aspx
Harvest of the Monthhttp://www.harvestofthemonth.cdph.ca.g
ov/ Recipes for Kids Challenge
http://www.recipesforkidschallenge.com/
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HEALTHY CUSTOMERS =
HAPPY CUSTOMERS
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THANK YOU
Any Questions?