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“Red, Yellow, Green, GO! with Salad Bars to meet Vegetable and Fruit Requirements in the New HHFKA Meal Pattern” PowerPoint Presentation
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“Red, Yellow, Green, GO! with Salad Bars to meet Vegetable and Fruit Requirements in the New HHFKA Meal Pattern”

“Red, Yellow, Green, GO! with Salad Bars to meet Vegetable and Fruit Requirements in the New HHFKA Meal Pattern”

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“Red, Yellow, Green, GO! with Salad Bars to meet Vegetable and Fruit Requirements in the New HHFKA Meal Pattern”

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  1. APRIL 3-6, 2013, LONG BEACH, CA “Red, Yellow, Green, GO! with Salad Bars to meet Vegetable and Fruit Requirements in the New HHFKA Meal Pattern” 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.

  2. SALAD BARS “Red, Yellow, Green, GO! with Salad Bars to meet Vegetable and Fruit Requirements in the New HHFKA Meal Pattern”

  3. Presenter: Regina G. Ocampo Sanger Unified School District Child Nutrition Director

  4. 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

  5. Presentation OBJECTIVES • Review Requirements • Discuss different styles of salad bars • Review menu production record requirements • Review point of service requirements • Review food safety aspects

  6. SALAD BARS • Positive way to promote your school meal program and fresh products

  7. 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

  8. REQUIRMENTS

  9. FRUIT

  10. VEGETABLES

  11. VEGETABLES

  12. PORTION SIZE • Be sure to offer enough per day to equal the minimum over the week! • Consistent with the meal pattern • For age/grade grouping • For Offer vs. Serve • Pre-portioning: • ¼ cup and ½ cup servings for K-8 • ½ cup servings may be better for 9-12

  13. 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

  14. 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

  15. 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

  16. 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??

  17. Signage • Located at or near the beginning of serving line • Simple and easyto understand • Possible color coding of food choices to match color coding on signs • Colorful photos of food choices may help

  18. Sample Signage

  19. Sample Signage(sanger usd)

  20. 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 Vegetables • http://www.wakeupfv.com • Fruit and Vegetables Galore • http://www.fns.usda.gov/tn/resources/fv_galore.html

  21. Nutrition Education Connections • Harvest of the Month • Fresh Fruit and Vegetable Grants • Alliance for a Healthier Generation • US Healthier School Challenge

  22. Salad Bar Styles

  23. Variety of Salad Bar Styles • Fruit and Vegetable choices only • Choices for an entire reimbursable meal • Theme Bars • Baked Potato Bar • Taco Bar • Pasta Bar • Burger Bar • Sandwich Bar

  24. Salad Bar Serving Styles • Traditional self-serve • Pre-portioned,pre-packed choices • Grab and Go sidesat multiple windows

  25. More Possibilities Farmer’s Market Harvest Bar

  26. Choose your style of Salad Bar…. • Choose the one that bestmeets the needs of your program • Custom Design = Endless Possibilities! 26

  27. Fresh Choices • Incorporate fresh, local (or regional) produce • Promote Farm to School programs • Connect with School Gardens (if available)

  28. 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

  29. Smarter Lunchrooms Best Practices • Research based techniques developed at Cornell University • http://www.smarterlunchrooms.org

  30. 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”

  31. Salad Bar Design • Attractive and Inviting • Variety • Color • Texture • Shape • Presentation

  32. 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

  33. 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

  34. Salad Bar Templates • Provide to each school site lead • Salad Bar selections consistent • Planned for maximum customer appeal

  35. SUSD Sample Template

  36. SUSD Sample Template

  37. Salad Bars: menu production records & recipes

  38. 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

  39. 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)

  40. Point of service

  41. 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

  42. 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.

  43. 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.

  44. Food safety

  45. 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!

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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 • State • California Retail Food Code • http://www.cdph.ca.gov/services/documents/fdbRFC.pdf