Road to SMI Success Manual - Region 10 Education Service Center

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Chapter 4 If you have made the decision to offer a la carte sales, practice the same nutrition integrity 3 with the choices of a la carte sales available to students as with reimbursable meals. The key to healthy school foods is to practice variety, moderation, and balance. No single food supplies all the necessary nutrients. Additional foods offered for sale should enhance the menu by providing variety as well as optimizing the nutritional intake. Avoid serving the same high-fat and/or high-sodium a la carte items on a daily basis, such as pizza, French fries, and hamburgers. Here are some suggestions for planning healthier a la carte items. ✓ Try offering fresh fruit or vegetable a la carte choices. ✓ Offer fresh baked breads (containing whole-wheat flour) in baskets with low-fat cheese and some fresh vegetables. ✓ Provide sandwich plates with a vegetable or fruit salad. ✓ Sell individual bags of raw vegetables and dips. ✓ Sell plain bottled water as a supplemental beverage rather than sugar-added drinks. Daily Practices Food Safety and Sanitation Practices for Healthy School Meals Having food that is safe to eat is a vital part of healthy eating. It is so important that food safety is now part of the Dietary Guidelines for Americans. In addition, Federal law now requires that every school food authority (SFA) shall implement a Hazard Analysis Critical Control Point (HACCP)-based school food safety program in the preparation and service of each meal served to children. The SFA must ensure that only safe food of the highest quality is served to children. 62 62 3 The School Nutrition Association (formerly the American School Food Service Association) and the American Dietetic Association define nutrition integrity as “a level of performance that assures all food and beverages available in schools are consistent with the Dietary Guidelines for Americans, and when combined with nutrition education and a healthy school environment contributes to enhanced learning and the development of lifelong, healthy eating habits.”
Chapter 4 For assistance in developing a HACCP school food safety program, refer to the U.S. Department of Agriculture’s Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles. This document serves as USDA guidance for the implementation of HACCP-based food safety programs in schools participating in the National. It identifies the minimum elements of Standard Operating Procedures and temperature controls that must be included in a food safety program based on HACCP principles. Another excellent reference for establishing food safety practices is the National Food Service Management Institute’s Serving It Safe, Second Edition. To obtain these manuals, refer to the list of SMI Resources located after Chapter 6. Below are examples of some foodservice areas and practices that SFAs should incorporate into their school food safety program. Purchasing ◆ Buy from reputable vendors. ◆ Include food safety standards in purchasing agreement. ◆ Accept foods only if delivered at proper temperatures in clean, well-equipped trucks. Daily Practices Receiving ◆ ◆ ◆ ◆ Inspect foods upon arrival for proper temperature, content damage, and insect infestation. Reject all products that do not meet requirements. Store foods immediately. Keep receiving area clean. Storing ◆ Label food with description and delivery date. ◆ Use oldest foods first. ◆ Avoid cross-contamination. ◆ Store chemicals away from foods and other food-related supplies. ◆ Maintain proper refrigerator, freezer, and dry storage temperatures. Preparing ◆ Avoid cross-contamination. ◆ Keep foods out of temperature “danger zone” (41°F-135°F). ◆ Wash fresh fruits and vegetables in potable, running water– never in standing water. 63 63
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A Guide for School Foodservice Dire
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ACKNOWLEDGEMENTS...................
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Acknowledgements The U.S. Departmen
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Acronyms ANSMP APP CAP CFR CN CNP C
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Child Nutrition (CN) Database - A n
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Fortified Foods - Foods with added
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Offer Versus Serve (OVS) for Food-B
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School Breakfast Program (SBP) - Th
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INTRODUCTION SMI success is as simp
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Introduction Improving School Meals
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Introduction SMI Is Important: Show
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Chapter 1 A Comparison of the Vario
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Chapter 1 Chapter 1 Nutrient-Based
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Page 108 and 109: Appendix D SCHOOL BREAKFAST PATTERN
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Page 114 and 115: Appendix I Sample Product Formulati
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Page 118 and 119: Appendix L Sample Food Substitution
Page 120 and 121: Appendix M Food Sources of Vitamin
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Page 126 and 127: Appendix M Food Sources of Dietary
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Appendix N Menu Planning Practices
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Appendix O Milk Fat Comparison Char
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Appendix Q Purchasing Practices for
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Appendix R Food Preparation Practic
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Appendix S Meal Service Practices f
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Appendix U Checklist of Documents N
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Appendix V NSMP/ANSMP - Structuring
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Road to SMI Success Manual - Region 10 Education Service Center

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