A Field Guide To Salad Bars In Schools - Minnesota Department of ...

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Red Pepper, diced 112 svg/bg 7 cp/3 bg NC Green Pepper, diced 112 svg/bg 7 cp/3 bg NC Onions, diced 380 svg/bg 9 ½ cp.3 lb. bg NC Corn, drained 144 svg/cn 6 can/cs NC Garlic, minced 1800 svg/jar 3 ¾ cp/32 oz. jar US Jalapeno pepper 140 svg/cn 2 cp/28 oz cn US Dressing, black bean 160 svg/bg 8 cp/bg NC Corn and Edamame Salad Corn, drained 40 svg/cn 6 cn/cs NC Edamame 135 svg/bg 6 ¾ cp/2 ½ lb bg NC Onion, diced 384 svg/bg 9 ½ cp/3 bg NC Pepper, red diced 288 sg/bg 7 cp/3 bg NC Cilantro, chopped 2,000 svg/bg 12 ½ cp/bg NC Dressing, corn & edamame 320 svg/bg 8 cp/bg NC Italian Bean and Pasta Salad Pasta, macaroni 27 svg/bg 15 cp/9 lb. bg NC Beans, pinto 54 svg/can 9 cups can NC 6 can/cs Tomatoes,diced 85 svg/bg 11 cp/bg NC Onions, diced 256 svg/bg 9 ½ cp.3 lb. bg NC Green pepper, diced 95 svg/bg 7 cp/3 lb. bg NC Dressing, Italian fat-free 120 svg/gal 16 cp/gal US A Field Guide to Salad Bars in School 38
EXAMPLE PRODUCTION RECORD School: Site lead: # students served:________________ Item Amt/Pan Beans, Garbanzo 1/4 pan 61 oz Beans, Kidney 1/4 pan 61 oz Carrots 1/4 pan 2# Celery 1/4 pan 4# Cherry Tomatoes 1/4 pan 4.5# Chicken, Diced 1/4 pan 2# Corn 1/4 pan 2# Cottage Cheese 1/4 pan 4# Cucumbers 1/4 pan 4# Egg, chopped 1/4 pan 1.5# Fruit, canned 1/4 pan 61 oz Fruit, Apple (whole) Fruit, Bananas (whole) Fruit, Oranges/Tang (whole) Full pan Full pan Full pan Jalepenos 1/4 pan 61 oz Jicama 1/4 pan 4# Peas 1/4 pan 2.5# Peppers, green 1/4 pan 3# Monday Tuesday Prepared Amount Leftover Used Discarded Prepared Amount Leftover Used Discarded A Field Guide to Salad Bars in School 39
Page 1 and 2: A FIELD GUIDE TO SALAD BARS IN SCHO
Page 3 and 4: TABLE OF CONTENTS Section One: Intr
Page 5 and 6: WHY SALAD BARS? A salad bar might n
Page 7 and 8: STEP FIVE: Plan your menu Consider
Page 9 and 10: STEP THIRTEEN: Monthly salad bar me
Page 11 and 12: Tips from staff for starting a sala
Page 13 and 14: SAFE USE OF SALAD BARS IN SCHOOLS I
Page 15 and 16: Part Two: Health and Hygiene Kitche
Page 17 and 18: At the salad bar: Consider using lo
Page 19 and 20: SALAD BAR PROCEDURE Washing fruits
Page 21 and 22: SELF-SERVICE BAR TIPS Setting Up
Page 23 and 24: SAMPLE SOP: PREVENTING CONTAMINATIO
Page 25 and 26: Sample SOP: Cleaning and Sanitizing
Page 27 and 28: • For a chemical sanitizing dishm
Page 29 and 30: Cooling Temperature Log Instruction
Page 31 and 32: SECTION THREE OPERATIONS A Field Gu
Page 33 and 34: Training Evaluation Example 1 Did y
Page 35 and 36: Can we just pre-cup fruits and vege
Page 37 and 38: PURCHASING When buying food product
Page 39: EXAMPLE ORDERING FORMS Vegetable Or
Page 43 and 44: SALAD BAR CHECKLIST Preparation Wa
Page 45 and 46: SECTION FOUR MENU AND SERVICE A Fie
Page 47 and 48: LAYOUT OPTIONS AND EXAMPLES Well 1
Page 49 and 50: 5-pan salad bar Dressing - 3 bottle
Page 51 and 52: A Field Guide to Salad Bars in Scho
Page 53 and 54: SECTION FIVE MARKETING A Field Guid
Page 55 and 56: A Field Guide to Salad Bars in Scho
Page 57 and 58: SECTION SIX LET’S MOVE SALAD BARS
Page 59 and 60: Available at www.health.state.mn.us
Page 61 and 62: FOR MORE INFORMATION The Lunch Box
Page 63 and 64: 651-201-5440 TTY 651-201-5797 Print
Page 65 and 66: Salad Bar Factsheet, continued If w
Page 67: Salad Bar Factsheet, continued Neve

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