Road to SMI Success Manual - Region 10 Education Service Center

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Chapter 4 ◆ ◆ Thaw foods properly. Prepare foods no further in advance than necessary. Cooking ◆ ◆ ◆ ◆ Avoid cross-contamination. Cook foods to the proper internal temperature for the appropriate time without interruptions. Record internal temperatures of food. Use a clean food thermometer when taking food temperatures. Serving and Holding ◆ Avoid cross-contamination. ◆ Hold foods at the proper temperature – below 41°F and above 135°F to keep out of the “danger zone” (41°F-135°F). ◆ Record internal temperatures of food. Daily Practices Cooling ◆ Chill rapidly. ◆ Stir frequently while cooling. ◆ Use shallow, pre-chilled pans or other safe chilling methods. ◆ Record internal temperatures of foods. ◆ Store appropriately. Reheating ◆ Reheat rapidly. ◆ Reheat to an internal temperature of 165 °F for 15 seconds. ◆ Record internal temperatures of food. ◆ Use a clean food thermometer when taking food temperatures. ◆ Never reheat food in hot-holding equipment. Maintaining a Safe and Sanitary Foodservice Facility ◆ Follow rules for good personal hygiene. ◆ Wash hands frequently, properly, and at appropriate times. ◆ Clean and sanitize facility and equipment regularly. ◆ Keep facility and food items free of pest infestation. Using Practice-Based Strategies To Meet Nutrition Standards SFAs that do not have the capabilities or resources to conduct a nutrient analysis often have to rely on the State agency’s nutrient analysis of one week’s menus to determine if they are meeting the SMI nutrition standards and then adjust their menus as needed. 64 64
Chapter 4 If you are not analyzing your own menus—or even if you are—you can incorporate these practices into daily operations to ensure your school meals provide the necessary nutrients and calories, and make a giant leap in meeting the SMI nutrition goals—and most importantly—students will benefit from being offered a variety of nutritious foods. Commitment and Training When everyone on the school foodservice team commits to working together in providing healthy school meals, the SFA/school will have increased confidence that meals offered to students will meet the SMI nutrition goals. The school foodservice practices listed in this chapter were provided to guide foodservice staff in planning menus, purchasing food products, and preparing meals that will meet the SMI nutrition goals—even before nutrient analysis is conducted by the district or State agency. These recommended practices are included, in reproducible form, in the Appendices to enable foodservice directors/supervisors to duplicate or adapt them for continuous staff training. Daily Practices 65 65
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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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Chapter 1 Comparison of Menu Planni
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Page 38 and 39: Chapter 2 Serving the Appropriate P
Page 40 and 41: Chapter 2 What Does It Take To Impl
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Page 46 and 47: Chapter 3 Some State agencies may r
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Page 60 and 61: Chapter 3 The nutrient analyses of
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Page 72 and 73: Chapter 4 Grains and Breads ✓ Spe
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Page 83 and 84: Chapter 5 It takes more than school
Page 85 and 86: Chapter 5 Home Activities Home acti
Page 87 and 88: Chapter 6 Each SFA will be schedule
Page 89 and 90: Chapter 6 Menus Complete written me
Page 91 and 92: Chapter 6 Examples of Food Product
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Page 96 and 97: SMI Resources Resource Description
Page 103: APPENDICES SMI Road to Success Appe
Page 106 and 107: Appendix B SCHOOL LUNCH PATTERNS TR
Page 108 and 109: Appendix D SCHOOL BREAKFAST PATTERN
Page 110 and 111: Appendix F Nutrient Standard Menu P
Page 112 and 113: Appendix G-2 Grains/Breads Requirem
Page 114 and 115: Appendix I Sample Product Formulati
Page 116 and 117: Appendix K Manufacturer’s Data Su
Page 118 and 119: Appendix L Sample Food Substitution
Page 120 and 121: Appendix M Food Sources of Vitamin
Page 122 and 123: Appendix M Food Sources of Calcium
Page 124 and 125: Appendix M Food Sources of Iron All
Page 126 and 127: Appendix M Food Sources of Dietary
Page 128 and 129: 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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