'Food buying guide' presentation slideshows

Calculating the Contribution to the Food Components: Recipes

Calculating the Contribution to the Food Components: Recipes. Webinar February 12, 2014. Brought to You By:. Purpose of the Webinar. Reinforce the importance of meeting the meal pattern with standardized recipes

916 views • 68 slides

Meal Production

Meal Production. 2011 CACFP Summer Training. 5 Components of Meal Production. Menu. Menu. Menu types used by agencies: Cycle menu

682 views • 55 slides

Production Records

Production Records . Maine Department of Education Child Nutrition Services . Production Records- Overview. A federal requirement for all schools participating in the NSLP Provides documentation that meals planned were actually served

866 views • 48 slides

Summer Food Service Program

Summer Food Service Program. FOODSERVICE EMPLOYEE TRAINING FISCAL YEAR 2011 Workshop sponsored by: ND Department of Public Instruction Child Nutrition and Food Distribution Programs Wayne G. Sanstead, State Superintendent 600 E. Boulevard Ave. Bismarck, ND 58505-0440. Goal of SFSP.

598 views • 44 slides

This training is conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.or

This training is conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054. Healthy Cuisine for Kids Seminar. Improving Culinary Skills in Child Nutrition Programs. Whole Grains. Lesson Six Healthy Cuisine for Kids.

489 views • 38 slides

Please keep your line muted . If you wish to ask a question you can use the chat feature found in the lower right section of your screen. For audio call the number provided in your email notice. The Webinar Begins at: 8:30 am on Tuesday April 24th 2:00 pm on Thursday April 26th.

458 views • 35 slides

schoolmeals.nalda/FBG/buyingguide.html

505 views • 34 slides

Production Record Requirements for Child Nutrition Programs (NSLP, SBP)

Production Record Requirements for Child Nutrition Programs (NSLP, SBP). Prepared and presented by: Terina Edington M.S.,R.D, L.D KDE Child Nutrition Program Consultant. Why do we need a State Standardized Production and Instructions?. Why?.

437 views • 32 slides

400 views • 31 slides

Food Safety & Menu Planning

Food Safety & Menu Planning. Office of School Nutrition. Food Safety Basics. Employee Hygiene Hand Washing Attire/Jewelry/Hair/Fingernails Tasting Foods Sanitation/Cleaning Cross Contamination Temperature Control Temperature Danger Zone. Employee Hygiene.

749 views • 31 slides

Fill It Up the Right Way!

Fill It Up the Right Way!. John C. Stalker Institute of Food and Nutrition 2013-2014 . www.johnstalkerinstitute.org. Workshop Description. ? Sharpen your s kills in weighing, measuring, and conversions in the kitchen.

361 views • 29 slides

Meal Pattern Overview Training for School Food Service Staff

437 views • 24 slides

The Summer Food Service Program for Children

Webcast 3: Planning the Program Meal Service Production. The Summer Food Service Program for Children. Providing Food & Fun So Children Can Have a Fabulous Summer!.

460 views • 22 slides

Crediting Smarter Choices: CACFP Creditable Food Guide & Food Buying Guide

Crediting Smarter Choices: CACFP Creditable Food Guide & Food Buying Guide. Crediting Smarter Choices. Remember! A meal is reimbursable if it contains those creditable foods in the amounts outlined in the CACFP meal patterns. Crediting Smarter Choices. Resources:

397 views • 22 slides

Menu Planning: Creating Nutritious & Reimbursable CACFP Meals

Menu Planning: Creating Nutritious & Reimbursable CACFP Meals. What makes a meal reimbursable? . CACFP Requirements: U.S.D.A. meal pattern requirements State Agency memos. Reimbursable meals require documentation!!. Documentation: Menus

311 views • 22 slides

Certification and Validation Updated

Certification and Validation Updated. 2012 CNP Directors Fall Conference . New Meal Pattern-- NSLP (SY 13) . A daily serving of fruits A daily serving of vegetables Weekly requirements for dark green, red/orange, beans/pea (legumes), starchy and other vegetables

306 views • 22 slides

Certification and Validation Updated

Certification and Validation Updated. 2012 CNP Directors Fall Conference . New Meal Pattern-- NSLP (SY 13) . A daily serving of fruits A daily serving of vegetables Weekly requirements for dark green, red/orange, beans/pea (legumes), starchy and other vegetables

333 views • 22 slides

School Breakfast Program - Menu 2

375 views • 15 slides

Sodium

Sodium. Module 9. Sodium Targets. Industry Reformulation of Products. USDA Reformulation of Products. Ways to Reduce Sodium in Meals . Use raw, cooked, fresh or frozen vegetables that are prepared without added sodium or salt.

506 views • 12 slides

Lunch/Breakfast Meal Components

Lunch/Breakfast Meal Components. FRUITS. Fruits (Lunch). Fruits (Lunch). Fruits/vegetables separated into two components A daily serving at lunch May select from fresh, frozen without added sugar, canned in juice/light syrup, or dried fruit options

180 views • 6 slides