Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

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to standard menus or serving ethnic foods are ways to spice up a meal, aswell as an opportunity for an educational lesson. Serving a familiar foodin a new way, or serving the meal in a different setting can also makemealtime fun!48
PART II — NUTRITION SERVICESHire With Care: Food Service StaffIn this section, you will find information on: How to hire and manage the staff necessary to run your foodservice; and What you should do to prepare and train those staff members.Selecting StaffSponsors who prepare meals on-site or in a central kitchen are responsiblefor choosing staff, including a food service manager, food productionstaff, and general kitchen help. The number of food service employeeswill depend on the number and type of meals prepared. The followingstaffing schedule is provided as a guide for a program serving lunches andsnacks.Number of Meals Hours of Labor Staff Needs1 to 50 6 to 8 1 full-time employee51 to 100 8 to 10 1 full-time employee*1 part-time employee**101 to 200 12 to 20 2 full-time employees*1 part-time employee**201 to 300 20 to 24 3 full-time employees*1 part-time employee***These full-time employees can be scheduled for only the hours they are needed and maynot be required to work an 8-hour day.**These part-time employees may be optional or as needed, based on menu requirements.The range of hours for labor varies based on the skills of the food serviceemployees and the convenience foods used in the menus. If the sites servebreakfast, add 1 hour of labor for every 50 breakfasts prepared. Sitesrequire less time for labor when serving snacks than when servingbreakfast or lunch.Tips for Selecting Staff Determine the number of staff you will need. The type of employeeand the amount of experience will vary with the duties each willperform. For the position of food service managers, consider someone with a49
Page 1 and 2: The Summer Food Service ProgramSumm
Page 3 and 4: CONTENTSINTRODUCTION ..............
Page 5 and 6: Using a Food Thermometer ..........
Page 7: DietaryGuidelines forAmericansThe D
Page 10 and 11: FOOD COMPONENTS AND FOOD ITEMSSUMME
Page 12 and 13: Offer VersusServe (OVS)Offer versus
Page 14: More on FoodComponentsThis section
Page 17 and 18: For lunch and supper, 8 oz. or 1 cu
Page 19 and 20: ProductFormulationSchool Foodservic
Page 21 and 22: Summer Menu PlanningIn this section
Page 23 and 24: CalculatingServing Sizesand CostsCh
Page 25 and 26: Sample Cycle MenusThe following is
Page 27 and 28: Making the Most of Summer MealsBuil
Page 29 and 30: fruits are naturally sweet, it can
Page 31 and 32: Protect children’s hearts, brains
Page 33 and 34: What type of grains should I offer?
Page 35 and 36: Prepare a stir-fry with a variety o
Page 37 and 38: SampleRecipesThe following recipes
Page 39 and 40: 2 ¼ tsp Salt-free chili-lime seaso
Page 41 and 42: Education and EnrichmentIn this sec
Page 43 and 44: The Physical EnvironmentIf you are
Page 45 and 46: PromotingPhysicalActivityWhile phys
Page 47 and 48: Spotlight on Summer Food Service Pr
Page 49: amounts of foods that will meet the
Page 53 and 54: Getting Organized: Food Purchasing
Page 55 and 56: DevelopingFoodSpecificationsWhen pr
Page 57 and 58: How to Use theFood BuyingGuideUSDA'
Page 59 and 60: Additional information about calcul
Page 61 and 62: MenuProductionRecordsThe SFSP regul
Page 63 and 64: ScoopsThe number of the scoop indic
Page 65 and 66: Keep Food Fresh: Food StorageIn thi
Page 67 and 68: Drive Dirt and Germs Out: Food Sani
Page 69 and 70: Take Precautions: Food SafetyIn thi
Page 71 and 72: SEPARATESeparate foods that are rea
Page 73 and 74: For additional information, visitht
Page 75 and 76: Call the local or State Health Depa
Page 77 and 78: E. Coli ReportAccording to USDA's F
Page 79 and 80: Minimum Safe Internal Temperatures
Page 81 and 82: Approximate Storage Life in Days of
Page 83 and 84: e Will harden at high temperature,
Page 85 and 86: Frozen Food Storage (continued)The
Page 87 and 88: f Garlitz, Carol J., Boor, K., and
Page 89 and 90: Food Safety ChecklistDate__________
Page 91 and 92: Food Safety Checklist, continuedFOO
Page 93 and 94: Questions and Answers1. I have to h
Page 95 and 96: with food safety information, which
Page 97 and 98: MyPlateThe U.S. Department of Agric
Page 99 and 100: meal. Example: An orange and orange
Page 101 and 102:
GROUP DMINIMUM SERVING SIZE FOR GRO
Page 103 and 104:
How to Read Nutrition LabelsNutriti
Page 105 and 106:
3. Limit these nutrientsIn general,
Page 107 and 108:
Food Sources of Vitamin A (Continue
Page 109 and 110:
Food Sources of Vitamin C (Continue
Page 111 and 112:
Food Sources of Vitamin C (Continue
Page 113 and 114:
Food Sources of Iron (Continued)Foo
Page 115 and 116:
Food Sources of CalciumAll foods li
Page 117 and 118:
Serving Sizes and Yields for Vegeta
Page 119 and 120:
Serving Sizes and Yields for Fruits
Page 121 and 122:
e of the Position:Sample Position D
Page 123 and 124:
Food Service Equipment NeedsEquipme
Page 125 and 126:
Quaternary ammonium compounds (Quat
Page 127 and 128:
Sanitize Smallware in a Mechanical
Page 129 and 130:
CAUTION:All equipment should be kep
Page 131 and 132:
Food Inventory Record InstructionsT
Page 133 and 134:
Date Marking Ready-to-Eat, Potentia
Page 135 and 136:
DAILY TEMPERATURE FORM - INTERNAL F
Page 137 and 138:
RESOURCE SECTIONInformation Resourc
Page 139 and 140:
Nutrition.govNIFANCEMCHAdditional o
Page 141 and 142:
Serving It Safe: A Manager’s Tool
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Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

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