Fresh Tastes Tool Kit - Public Schools NSW

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21 ASSESSING THE CURRENT SITUATION cont... CANTEEN IMPROVEMENT CHECKLIST Key elements of success Yes Areas that need improvement ✔ (provide details) FOOD SAFETY AND HYGIENE Food safety is a key part of the canteen’s operation. The canteen manager/supervisor has obtained appropriate training in safe food handling to meet legislative requirements. Key canteen staff (paid or volunteer) have obtained training at the canteen in the national competency ‘Follow workplace hygiene procedures’. Foods are stored and served safely at the correct temperature. The canteen has a food safety plan STAFF There are enough staff (paid or volunteer) to run the canteen efficiently. The staff have a clear understanding about their role in the canteen. The canteen staff are valued and viewed as part of school staff. EQUIPMENT The canteen has adequate equipment to prepare and serve foods and drinks in line with the Strategy. Sections 4 and 5 provide tools and hints on ways to prioritise and take action on the areas identified for improvement in the Canteen Improvement Checklist. The current canteen menu has been assessed against the requirements of the Fresh Tastes Strategy. Foods and drinks that fit into the ‘Occasional’ food segment have been identified on the current menu and in vending machines. CHECK YOUR PROGRESS Refer to the CD-ROM for this Template Current canteen practices have been evaluated against the key elements of success identified in the Canteen Improvement Checklist. Areas for improvement have been discussed and documented on the checklist.
SECTION 4 Developing an action plan The Canteen Action Planner Moving to a Fresh Tastes canteen Designing a Fresh Tastes menu Choosing foods for the canteen menu Sample Fresh Tastes canteen menus DEVELOPING ACTIONS & ALTERNATIVES 22
Page 1 and 2: @ school NSW HEALTHY SCHOOL CANTEEN
Page 3 and 4: CONTENTS Section 1 - Introduction 1
Page 5 and 6: SECTION 1 What is a Fresh Tastes ca
Page 7 and 8: The Fresh Tastes Tool Kit Why a Too
Page 9 and 10: The Health Promoting Schools Framew
Page 12 and 13: On the following pages are the tool
Page 14 and 15: 9 GETTING READY Before taking actio
Page 16 and 17: 11 GETTING READY cont... Get inform
Page 18 and 19: 13 GETTING READY cont... The active
Page 20 and 21: 15 GETTING READY cont... Contents o
Page 22 and 23: 17 ASSESSING THE CURRENT SITUATION
Page 24 and 25: 19 ASSESSING THE CURRENT SITUATION
Page 28 and 29: 23 DEVELOPING ACTIONS & ALTERNATIVE
Page 30 and 31: 25 CANTEEN ACTION PLANNER Issue Opt
Page 32 and 33: 27 PHASING IN NEW FOODS TEMPLATE Fo
Page 34 and 35: 29 DEVELOPING ACTIONS & ALTERNATIVE
Page 36 and 37: 31 GETTING ON WITH THE JOB Managing
Page 38 and 39: 33 GETTING ON WITH THE JOB cont...
Page 54 and 55: 49 MAINTAINING THE MOMENTUM Maintai
Page 56 and 57: 51 MAINTAINING THE MOMENTUM cont...
Page 58 and 59: 53 MAINTAINING THE MOMENTUM cont...
Page 60 and 61: 55 APPENDIX 1 Guidelines for a heal
Page 62 and 63: 57 APPENDIX 3 Snack ideas The follo
Page 64 and 65: 59 APPENDIX 4 cont... Ideas to redu
Page 66 and 67: 61 HOW TO USE THE CD-ROM On the att

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