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1 Training Objectives Participants will be able to: • Understand the overall purpose of the Chefs Move to Schools initiative. • Understand the state of students’ health in the United States. • Discuss steps chefs should take in order to volunteer in local school nutrition programs. • State various ways chefs can get involved with schools. 2 Training Objectives, Cont’d Participants will be able to: • Understand school meal reimbursement. • Describe the method in which school meal prices are established. • Identify financial management practices in the school nutrition program. • Explain the importance of food safety and sanitation in school kitchens. • Identify ways to prevent foodborne illnesses through food safety and sanitation in school kitchens. 3 Training Objectives, Cont’d Participants will be able to: • Access standard operating procedures. • Identify require meal components. • Identify the use of USDA foods in the school nutrition program. • Explain the difference between a home recipe and a standardized recipe. 4 Training Objectives, Cont’d Participants will be able to: • Describe the advantages of using standardized recipes in the school nutrition setting. • Understand the importance of a production record. • Understand the HUSSC and how chefs can get involved. 5 Ground Rules 6 Participant Introductions • • • • Name Title Place of employment What do you hope to take away from this seminar? • If you could be anywhere right now, where would you be? 7 Training Agenda • Introduction to State of Children’s Health and Chefs Move to Schools Program • Connect: Chefs Move to Schools – Lesson 1 – Getting Involved with Schools – Lesson 2 – School Nutrition Financial Management – Lesson 3 – Food Safety Basics in Schools – Lesson 4 – New Meal Pattern – Lesson 5 – Standardized Recipes and Production Records – Lesson 6 – HealthierUS School Challenge 8 Introduction to Connect: Chefs Move to Schools Objectives Participants will be able to: • Understand the overall purpose of the Chefs Move to Schools initiative. • Understand the state of students’ health in the United States. 9 Chefs Move to School Its purpose: The First Lady Michelle Obama is calling on chefs to get involved by adopting a school and working with teachers, parents, school nutritionists, and administrators to help educate children about food. 10 State of Children’s Health in the U.S. • Overweight among youth ages 6-17 years in the U.S. has more • • • than doubled in the past 30 years; this has resulted in an increase in children with Type 2 diabetes. Intake of total fat and saturated fat is well above recommendations. Added sugars contribute about 20% of total food energy. 56 - 85% of children consume soda each day; shifting from milk to soda and fruit drinks. 11 Lesson 1: Getting Involved with Schools Objectives Participants will be able to: • Discuss steps chefs should take in order to volunteer in local school nutrition programs. • State various ways chefs can get involved with schools. 12 13 Self- Evaluation • Are you employed: – full-time, part-time, or retired? • Based on your employment status: – what days and how many hours can you realistically dedicate to your local school? • What are you most interested in doing: – working in the classroom or cafeteria? 14 Ways Chefs Can Get Involved • Volunteering with the school nutrition program • Doing chef events and demos in the cafeteria and/or with the PTA/PTO • Talk to students about what it’s like to be a professional chef • Being a part of school fundraising events 15 16 Lesson 2: Financial Management Objectives Participants will be able to: • Understand school meal reimbursement. • Describe method in which meal prices are established. • Identify financial management practices in the school nutrition program. 17 Qualifying for Meal Benefits • • • • • Free: up to 130% of poverty Reduced: 131% to 185% of poverty Based on total household size Free: Total household income for family of 4 = $23,850 Reduced: Total household income for family of 4 = $44,123 • Approved for SNAP* + for 2014-2015 *Supplemental Nutrition Assistance Program, formerly Food Stamps 18 USDA Meal Reimbursement Rates (July 2014-June 2015) PROGRAM FREE REDUCED PRICE PAID NSLP Severe need* $2.98 $3.00 $2.58 $2.60 $0.28 $0.30 SBP Severe need* $1.62 $1.93 $1.32 $1.63 $0.28 $0.28 • Federal Government gives individual districts reimbursement per meal • served per day. Only one meal is reimbursed. No adult meal is reimbursed. * Severe need – more than 60% of students qualify for free or reduced meals 19 Financial Reality School nutrition programs must be self supporting. 20 Typical Costs to Produce a Lunch Food 37% Labor / Benefits 48% Supplies Other, including Indirect Costs TOTAL 5% 10% 100% Is this similar to where you work? 21 Expenses • • • • • • Food Labor & Benefits Supplies Equipment Maintenance / Repairs Utilities (Electricity, Fuel, Water, etc.) • Custodial & Maintenance Services • Transportation • Professional Development • Marketing & Recruitment • Indirect Costs 22 Revenue Sources • • • • • • Meal Reimbursement Ala Carte Sales Outside Contracts Catering Concessions USDA Foods 23 USDA Foods • Important part of the school nutrition financial picture • Healthy, nutritious, and easy to use • Only for school lunch • What is the value of USDA Foods? Value is based on number of meals served last year - approximately $0.23.25 cents per meal 24 USDA Foods, Cont’d How does your state handle USDA Foods? • • • • • Once a month brown box Raw product only, no processing Direct Diversion Department of Defense Produce Combination of each 25 Example: BBQ Pulled Pork Typically 6 cases (2,000 servings) of Pork Roasts from a vendor is approximately $800. Add 1 case of BBQ Sauce for $15 = total of $815.00. Food cost/serving = $0.41 VS. 6 cases of USDA Pork Roasts value $372.00 Distribution and delivery fee $18.00 Add 1 case BBQ sauce $15 = total of $405.00 Food cost/serving = $0.20 52% cost savings 26 Lesson 3: Food Safety Basics in Schools Objectives Participants will be able to: • Explain the importance of food safety and sanitation in school • • kitchens. Identify ways to prevent foodborne illnesses through food safety and sanitation in school kitchens. Be able to access standard operating procedures. 27 Importance of Food Safety in Schools • All schools must have a food safety program based on Hazard Analysis Critical Control Points (HACCP) principles. • Schools must have two Health Department reviews per year, which are posted in a public area and online. • It prevents foodborne illnesses. 28 What is a Foodborne Illness? • A disease transmitted to people by food or water. – There are many types; each has symptoms specific to that illness. • Foodborne illness outbreak: an incident when two or more people • • experience the same symptoms after eating a common food. An outbreak must be reported to the local health department. There are three main categories of hazards or contaminates: • Biological • Chemical • Physical 29 Cross Contamination Review ways to prevent the 3 forms of cross contamination in handouts: – Food to Food – Hand to Food – Equipment to Food • What ideas do you have after reviewing these handouts to prevent cross contamination in school kitchens? 30 SOP: Standard Operating Procedure • School’s food service plan is HACCP-based and utilizes SOPs. • A Standard Operating Procedure (SOP) is a set of directions that schools follow to ensure food safety when completing certain tasks such as cooking chicken, cooling a food, or sanitizing a work surface. They include: – Corrective actions – Monitoring procedures – Verification procedures – Record keeping procedures • SOPs are available on the NFSMI website at: http://sop.nfsmi.org/sop_list.php 31 Chefs Role in Food Safety • Role model through proper food safety and sanitation practices • Follow SOPs • Take issues to kitchen manager 32 Lesson 4: New Meal Pattern Objectives Participants will be able to: • Identify required meal components. • Identify the use of USDA Foods in the school nutrition program. 33 New Meal Pattern Nutrition Standards Based on the 2010 Dietary Guidelines, the nutrition standards for schools include: • Offering fruits and vegetables every day of the week • Increasing whole grain-rich foods • Offering only fat-free or low-fat milk varieties • Meeting caloric needs based on the age of children • Reducing saturated fat and sodium • Eliminating trans fat 34 Food Based Menu Planning Food Based Meal Planning (FBMP): • Simplifies school menu planning • Serves as a teaching tool to help children choose a balanced meal • Assures that students nationwide have access to key food groups recommended by the 2010 Dietary Guidelines for Americans • Easily communicates meal improvements to parents and the community-at-large 35 Calorie Requirements: Age/Grade Groups & Calorie Ranges Based on weekly averages over a school week Calorie Range per Grade Grades K-5 Grades 6-8 Grades 9-12 550-650 600-700 750-850 36 School Week • Ideally, five consecutive days • Minimum of three consecutive days • Maximum of seven consecutive days 37 Food Components Five required food components: • Meat and Meat Alternate (M/MA) • Fruit (F) • Vegetables (V) • Grains (G) • Milk 38 Meat and Meat Alternate (M/MA) Meal Component • Offer at least a minimum amount of meat/meat alternate daily • Provide weekly required amounts for each age/grade group • Include lean or extra lean meat, seafood, poultry, legumes, yogurt, and tofu Meat and Meat Alternates Lunch Meal Component by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 8-10 oz wkly 9-10 oz wkly 10-12 oz wkly 1 oz daily 1 oz daily 2 oz daily 39 Some M/MA Portions • • • • Nuts and Seeds Yogurt Tofu Legumes (e.g. peas, beans) * 2 Tbsp = 1 oz ½ cup = 4 oz ¼ cup = 2.2 oz ¼ cup = 2.2 oz * serving of beans and peas must not be offered as a meat alternate and as a vegetable in the same meal. 40 Fruit Meal Component • Fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. • All juice must be 100% full-strength. • ¼ cup of dried fruit = ½ cup of fruit. • Cannot include snack-type fruit products or canned fruit nectar. Fruit Lunch Meal Component by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 2 ½ C weekly ½ C daily 2 ½ C weekly ½ C daily 5 C weekly 1 C daily 41 Vegetable Meal Component • Divided into subgroups that must be met weekly. • Vitamin C sources must be served daily and come from vegetables, fruits, or fruit juice. • Must be at least 1/8 cup to qualify as part of the component. • Legumes (beans and peas) can be credited. 42 Vegetable Meal Component, Cont’d Vegetable Lunch Meal Component by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 3 ¾ cups wkly ¾ cup daily 3 ¾ cups wkly ¾ cup daily 5 cups wkly 1 cup daily Vegetable Subgroups — Weekly Requirements by Age/Grade Dark Green, Orange, Legumes, Beans, Peas, Starchy Other ½ cup ¾ cup ½ cup ½ cup ½ cup ½ cup ¾ cup ½ cup ½ cup ½ cup ½ cup 1 ¼ cups ½ cup ½ cup ¾ cup Additional vegetables to reach total 1 cup 1 cup 1 ½ cup 43 Grains Meal Component • All grains served must be whole grain-rich • Serving size range 1.8 -2.6 ounces daily • 2 oz. grain products = 1 small slice of bread, ½ bagel, ½ bun, ½ cup of cooked oats, rice, and pasta. 44 Grains Meal Component, Cont’d Grains Lunch Meal Component by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 8-9 oz weekly 8-10 oz weekly 10-12 oz weekly Min: 1 oz daily Min: 1 oz daily Min: 2 oz daily 45 Milk Component • A variety of fluid milk— 8 oz • Must be low-fat (1% milk fat or less if unflavored) or fat-free (unflavored or flavored). • Lactose-free milk is an acceptable alternative. It must be low-fat (1% milk fat or less unflavored) or fat-free (unflavored or flavored). 46 Milk Component, Cont’d Milk Lunch Meal Component by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 5 cups weekly 5 cups weekly 5 cups weekly 1 cup (8 oz) daily 1 cup (8 oz) daily 1 cup (8 oz) daily 47 Certified Child Nutrition Label 48 Food Buying Guide for Child Nutrition Programs The FBG is divided into 7 sections and an index Introduction Meat/Meat Alternate Vegetables Fruits Grains Milk Other Foods Food Buying Guide resource at NFSMI at http://www.nfsmi.org/ResourceOverview.aspx?ID=441 49 Food Buying Guide Calculator Food Buying Guide Calculator resource at NFSMI at http://fbg.nfsmi.org/ 50 Sodium Guidelines • Gradually, over a period of time • USDA will evaluate before going to next level 2014-2015 School Year Lunch Meal by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 ≤ 1,230 mg sodium ≤ 1,360 mg sodium ≤ 1,420 mg sodium 51 Saturated Fat and Trans Fat Weekly % of Fat in School Lunch Meal by Age/Grade Grades K-5 Grades 6-8 Grades 9-12 Saturated Fat Trans Fat < 10 % of Kcal 0 gr/serving < 10 % of Kcal 0 gr/serving < 10 % of Kcal 0 gr/serving Meat that contain a minimal amount of naturally-occurring trans fats are allowed in the school meal programs. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. Note – naturally occurring trans fat in meat and dairy products is excluded 52 Offer vs. Serve — Lunch Offer vs. Serve allows students to decline a certain number of food components in the meal. • Only senior high schools are required to have Offer versus Serve for lunch • Students must be offered all five required components • Students can decline two of the five components with the exception of fruit or vegetable • Must take one serving of the fruit or vegetable component. Can be a ½ cup serving size. 53 Lesson 5: Standardized Recipes and Production Records Objectives Participants will be able to: • Explain the difference between a home recipe and a standardized recipe • Describe the advantages of using standardized recipes in the school nutrition setting • Understand and prepare a production record 54 Importance of Standardized Recipes • Consistent food quality • Predictable yield • Tested in specific kitchen with its equipment • Consistently acceptable product with customer satisfaction • Consistent nutrient content • Food cost control • Consistent quality that should not change depending on the cook • Inventory control • Labor cost control • Increased employee confidence • Reduced record keeping • Efficient purchasing • Successful completion of State/Federal reviews 55 Standardized Recipe Components 1. 2. 3. 4. 5. 6. 7. 8. 9. Recipe title Recipe category Ingredients Weight/Volume for each ingredient Directions/Preparation instructions Cooking temperature and time Serving size Recipe yield Equipment and utensils to be used Standardized recipes are available at http://www.nfsmi.org/USDA_recipes/school_recipes/all_number.pdf 56 Production Records Required • Complete by the end of the day the meal is served. • Supports the claim for reimbursable meals and identifies information needed for the nutrient analysis. • Required and must be kept for 3 years plus the current year. 57 Lesson 6: HealthierUS School Challenge Objectives Participants will be able to: • Understand the HUSSC and how chefs can get involved. 58 What is the HealthierUS School Challenge? • USDA voluntary school nutrition and wellness initiative to improve student health & well-being • Commitment to providing students with healthy school environment • National recognition and prestige 59 How Does it Work? • Register as a Team Nutrition School (It is free) • Schools must meet or exceed criteria • Apply for Bronze, Silver, Gold, or Gold Award of Distinction online application: http://www.fns.usda.gov/hussc 60 Resources For more information and resources visit: The National Food Service Management Institute www.nfsmi.org Chefs Move to Schools www.chefsmovetoschools.org 61 National Food Service Management Institute The University of Mississippi • Mission: To provide information and services that promote the continuous improvement of child nutrition programs • Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs 62