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Kentucky ONE (Orientation for New Employees)

Certification Training Course Division of School and Community Nutrition

Revised September 2016

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Manual Use:

The Division of School and Community Nutrition created this course for school nutrition employees to be in compliance with 702 KAR 6:045.

Statutory Authority: KRS 156.070, 156.160. Necessity and Function: KRS 156.160 requires the State Board for Elementary and Secondary Education to adopt regulations deemed necessary or advisable for the protection of the physical welfare and safety of public school children. This regulation prescribes necessary qualifications and training of beginning school food service employees. Section 1: No person shall work, or be allowed to work, in a school kitchen unless he or she is physically and mentally able to do so safely and satisfactorily. Section 2: Beginning with the 1989-90 school year, a condition of initial employment in a school kitchen shall be completion of the beginning school food service personnel training course prescribed by the State Board for elementary and Secondary Education and issuance of a submitted to the Kentucky Department of Education, Division of School Food Service, from a certified instructor that all training requirements have been fulfilled under the provisions of this regulation. The prescribed training course for certification of beginning school food service personnel shall consist of the following instructional units and minimum instructional clock hours: (1) School Food Service Rules and Regulations – 1 hour (2) Sanitation- 1 hour (3) Safety and First Aid- 1 hour (4) Food Preparation and Merchandising- 1 hour (5) Equipment Use and Care- 1 hour (6) Efficient Use of Resources- 1 hour (7) Nutrition Education – 1 hour Section 3: Those incumbent school food service personnel who voluntarily complete the beginning school food service personnel training course shall also be issued a Kentucky school food service certificate as prescribed in Section 2 of this regulation. Section 5: Beginning substitute school food service personnel shall fulfill the following requirements: (1) Be employed with a temporary permit for forty (40) work days from the date of employment: (2) A substitute certificate shall be issued upon completion of four (4) hours of training as defined in Section 2 of this regulation in the following areas: (a) Equipment Use and Care (b) Safety and First Aid (c) Sanitation and (d) Food Preparation and Merchandising (3) Renewal of this certificate shall be based upon satisfactorily completing one-half of the requirements specified in subsection (2) of this section.

This manual was produced by School and Community Nutrition (SCN) with federal funds for SCN-sponsored training events and as a tool for sponsors to reference and use for training their own staff. No part of this publication may be reproduced in any form or by any means for profit or for any purpose other than use in USDA Food and Nutrition Service (FNS) programs. SCN cannot guarantee that non-SCN sponsored program training will contain current or correct information.

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USDA Nondiscrimination Statement

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

• (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410;

• (2) fax: (202) 690-7442; or

• (3) email: [email protected]. This institution is an equal opportunity provider.

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This course is designed to meet the requirements as set forth in Kentucky Senate Bill 172. 702 KAR 6:045 requires new food service personnel to complete the Kentucky ONE Certification course within the first 40 working days of employment.

Requirements for certification- 702 KAR 6:045

New Employee Substitute Employee All new food service employees must complete the Kentucky ONE course within the first 40 days of hire.

Must complete 4 hours of training in areas two and three of the Kentucky ONE Certification Course.

The course is covered in five areas with each area targeting key objectives as set forth in SB172. The course is also designed to be modified by SCN to include the most current state and federal laws and regulations and also to meet the additional needs of school food authorities for training staff. Each area contains separate presentations with most presentations including a hands-on, interactive activity to reinforce the learning concept. All materials for the Kentucky ONE Certification Course are found on the SCN website.

Course Instructor Requirements

Course Trainers: Per regulation, district child nutrition workers must receive Kentucky ONE Course training from a certified staff trainer. In order for a district staff member to be a certified staff trainer they must meet at least one of the following requirements:

Be a district level classified child nutrition director;

Be a private sponsor administrator;

Be a certified teacher;

Have a minimum of four year post-secondary training in skills essential to food management operations;

Have written permission/authorization from child nutrition director, private sponsor administrator or local school board;

AND complete a SCN required training session. District course trainers are required to complete a trainer certification session prior to course administration. This session will cover the course instructor manual and presentation materials. After completing the trainer certification session, the district course trainer will submit a course completion form to be kept on file at SCN. District course trainers will also need to complete annual continuing education courses as offered by SCN.

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Record Keeping

FSDs will be responsible for maintaining documentation of all Kentucky ONE Certified employees using the SCN provided tracking form. All tracking completion forms are to be kept on file and maintained by the FSD. All Kentucky ONE Course documentation will be reviewed during the Administrative Review.

All forms can be found on the SCN website.

Training Format

This workbook has been developed to provide certified trainers with the basic guidance and information needed to provide training to assist new employees to meet Kentucky’s regulatory requirements for child nutrition staff. Each lesson will include the following training tools at the beginning of each:

Lesson at a Glance: The concept and purpose of each lesson, and the intended knowledge/skills for child nutrition staff.

Preparation Checklist: This checklist will explain all of the necessary materials needed for the lesson.

Instructor’s Script: There will be prompts and cues for the instructor throughout each lesson. These cues may include:

Say – Cue indicates the Trainer will read a script, presentation note, or ask a question for participation.

Do – Cue indicates an action item; distribute a handout or lead an active learning session.

Watch – Cue indicates a demonstration, video, or additional power point presentation.

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USDA Professional Standards

USDA has established minimum professional standards requirements for school nutrition professionals who manage and operate the National School Lunch and School Breakfast Programs. These standards will ensure school nutrition personnel have the knowledge, training, and tools they need to plan, prepare, and purchase healthy products to create nutritious, safe, and enjoyable school meals. Standards require minimum annual training for all new and current school nutrition professionals.

Upon completion of the Kentucky ONE certification course, an employee will have earned seven (7) hours of Professional Standards training. The table below lists the key areas and learning objectives earned through Kentucky ONE certification.

Instructional Area Key Area / Learning Objective Instructional Clock Hours Child Nutrition Rules and Administrative Regulations

3220 Standard Operating Procedures 3420 Civil Rights

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Nutrition Education

1110 USDA Meal Planner 1310 MyPlate

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Sanitation, Safety, and First Aid

2620 Food Safety and HACCP 3450 Employee Health, Safety, and Wellness

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Food Preparation, Equipment Use and Care, and Merchandising

2100 Food Production 2140 Use and Care of Equipment 4120 Program Promotion

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Efficient Use of Resources

2110 Food Production 2120 Food Production Records 2510 Inventory Management 2520 Receiving and Storage

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Area One- Child Nutrition Rules and Administrative Regulations

Lesson at a Glance:

This workbook has been developed to provide child nutrition staff with basic guidance and information to meet Kentucky regulatory requirements for child nutrition staff training. This workbook provides the information needed to meet the Kentucky ONE Certification Course requirements.

Preparation Checklist:

Presentation(s):

1. Child Nutrition Rules and Administrative Regulations

2. Civil Rights

Video:

1. https://vimeo.com/138888798 A Journey through the History of Child Nutrition Programs

Supporting Materials:

1. Discrimination in the Cafeteria activity 2. Reasonable Accommodations in the Cafeteria activity

DIVISION OF SCHOOL AND COMMUNITY NUTRITIONKENTUCKY ONE CERTIFICATION COURSE

Area One: Child Nutrition Rules and Administrative Regulations

Professional Standards:3220 Standard Operating Procedures

Area One: Child Nutrition Rules and Regulations

Welcome to the Division of School and Community Nutrition’s Kentucky ONE Certification Course. This course is designed to educate and inform food service staff as they work in school nutrition. This course is designed to be hands-on and offer quick and easy tips that will encourage success for every individual. There will be 5 lessons focusing on the key areas of the child nutrition programs. Those areas will include: 1. Child Nutrition Rules & Regulations 2. Nutrition

https://vimeo.com/138888798

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Education 3. Sanitation, Safety, and First Aid 4. Food Preparation, Equipment Use and Care, and Merchandising, and 5. Efficient Use of Resources.

Area One: Child Nutrition Rules and Administrative Regulations

At the end of this training, participants will be able to:

1. Recognize the many options that the USDA provides to schools for food service at the federal level;

2. Understand the purpose and history of the NSLP program at the federal level;

3. Understand the guiding principles of the Healthy Hunger Free Kids Act of 2010 at the federal level;

4. Understand school reimbursement for meals at the state and school district level;

5. Be knowledgeable of the school application process to sufficiently answer questions regarding the process at the school district level.


We’ll start with some background information. The goal for this lesson is to provide you with the necessary information required for understanding the child nutrition programs offered in your district. This section will cover the basic principles and practices of the child nutrition program.

Kentucky Administrative Regulation702 KAR 6:045. Personnel; school nutrition employee qualifications

KY Regulation regarding Food Service Staff Training. Please see full regulation for more information.Section 1. A person shall not work, or be allowed to work, in a school kitchen unless he or she is physically and mentally able to do so safely and satisfactorily. Section 2. (1) Prior to initial employment in a school kitchen, an employee shall: (a) Complete the beginning school nutrition personnel training course prescribed by the Kentucky Board of Education; and(b) Be issued a Kentucky school nutrition employee certificate by the chief state school officer, based upon evidence submitted to the Kentucky Department of Education, Division of Nutrition and Health Services, from a certified instructor that all training requirements have been fulfilled. (2) The prescribed training course for certification of beginning school nutrition personnel shall consist of the following instructional units and minimum instructional clock hours: (a) School food service rules and administrative regulations- one hour;(b) Sanitation- one hour;(c) Safety and first aid- one hour;(d) Food preparation and merchandising- one hour;(e) Equipment use and care- one hour;(f) Efficient use of resources- one hour;(g) Nutrition education- one hour.


The state of Kentucky mandates that new food service staff receive course training upon employment. The five lessons in this training are in compliance with this regulation.

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Child Nutrition Staff –The Heart of the Program!

• Child Nutrition Staff are on the front line and are the face of the program.

• It is important to recognize the purpose, value, and impact of your work.

• Child Nutrition Staff who take pride in their work will “sell” the program through their commitment and enthusiasm.

This course is designed to provide the necessary background needed to become a successful child

nutrition staff member.


It is crucial that you, a member of the child nutrition staff, understand the important role you play in the school district. Whether you are working on the serving line, in the kitchen, or the dish area, you play a vital role in the function of the entire kitchen! You are also a key part to a student’s day. Members of the nutrition staff see EVERY STUDENT, EVERY DAY. It is also important that you take pride in your work, exhibit enthusiasm and have a solid understanding of the guiding principles of the USDA’s school meal programs. Understanding these principles will help you answer any questions your students or school staff may have.

Child Nutrition at the Federal Level:

Why We Do What We Do


A Journey Through the History of the Child Nutrition Programs

The National School lunch program has a long tradition in American history. We will watch a brief video on the history of the National School Lunch Act and other Federal child nutrition programs.

Video from ICN

Does anyone have any questions about the history of the program?

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Child Nutrition at the Federal Level:Expansion of Food Service Programs offered under USDA Food and Nutrition Services

• School Breakfast Program

• National School Lunch Program

• After School Snack Program

• Summer Food Service Program

• Seamless Summer Option

• Special Milk Program

• Fresh Fruit and Vegetable Program


The video mentioned several programs other than the National School Lunch program. FNS offers various school meal programs. They include: - The School Breakfast Program

provides cash assistance to states to operate nonprofit breakfast programs in schools and residential childcare institutions.

- The After School Snack Program offers cash reimbursement to help schools serve snacks to children in afterschool activities aimed at promoting the health and well- being of children and youth in our communities. A school must provide children with regularly scheduled activities in an organized, structured and supervised environment; include educational or enrichment activities (e.g., mentoring or tutoring programs). Competitive interscholastic sports teams are not an eligible afterschool program. The programs must meet State/local licensing requirements, if available, or State/local health and safety standards. All programs that meet the eligibility requirements can participate in the National School Lunch Program and receive USDA reimbursement for afterschool snacks.

- The Summer Food Service Program (SFSP) was established to ensure that low-income children continue to receive nutritious meals when school is not in session. Free meals, that meet Federal nutrition guidelines, are provided to all children 18 years old and under at

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approved SFSP sites in areas with significant concentrations of low-income children.

- The Seamless Summer Option also provides an opportunity for participating sites to offer summer meals.

- The Special Milk Program provides milk to children in schools and childcare institutions who do not participate in other Federal meal service programs. The program reimburses schools for the milk they serve.

- The Fresh Fruit and Vegetable program offers reimbursement for the purchase of fresh fruit and vegetables in qualifying schools. The program is designed to encourage students to try new fruits and vegetables as well as meet their daily and weekly servings needed.

Depending on the size of your school district, you may see all or a selection of these meal programs offered to children. There are so many exciting opportunities to provide nutrition to kids!


Healthy, Hunger Free Kids Act of 2010

• Improving child nutrition is the focal point of the Healthy, Hunger-Free Kids Act of 2010

• HHFKA allows USDA, for the first time in over 30 years, the opportunity to make real reforms to the school lunch and breakfast programs by improving the critical nutrition and hunger safety net for millions of children.


In 2010, Congress passed the Healthy, Hunger Free Kids Act. The goal of HHFKA is to improve the overall health status of young Americans and combat the ever growing obesity epidemic that plagues our country. The act has several areas of focus including: increasing the nutritional value of school meals, increasing the amount of parent, community and school participation through local wellness policies, and making improvement to the process

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for families applying for reduced and free benefits for school lunches.


HHFKA Key Guiding Principles

• Improve nutritional quality of meals to promote and address childhood obesity.

• Expand meal access to reduce childhood hunger.

• Expansion of the School Breakfast Program.

• New meal standards aligned with the US Dietary Guidelines for Americans.


The guiding principles of the HHFKA are being implemented in phases with targeted timelines for goals. The director or menu planner in your district will be updating the menus to reflect these phases and the changes that come with them.

Child Nutrition at the State Level

These principles influence work

that you do on an every day basis.

Now let’s look at what happens at KDE, School and Community Nutrition.


That is a look at child nutrition at the federal level. Now let’s take a look at food service at the State Level. Who is SCN? What do we do for you?

Child Nutrition at the State Level: Your Partner for Program Success

Understanding and putting into practice the complex and ever-changing regulations from USDA can be tough. SCN exists to provide support and guidance, to the best of their ability.

SCN staff consists of registered dieticians, certified teachers, School Nutrition Specialists, and other professionals with child nutrition, restaurant/hospitality, and business experience.


Good nutrition makes a vital contribution to physical development and cognitive performance. KDE administers several programs that deliver quality nutrition and nutrition education to Kentucky students and other citizens. SCN staff provide training throughout the year for Directors, Managers, and staff of child nutrition programs. Each SFA has an appointed Consultant to support and assist their programs.

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Child Nutrition at the District Level

These principles assist the work

that you do on an every day basis.

Now let’s look at what happens in your school.


Notice the levels of administration for the meal programs. Next we will discuss the key elements at the district level.

Child Nutrition at the District Level:

• Each school district is reimbursed for student meals based on a free, paid or reduced lunch price status.

• Meals must be considered a reimbursable meal to receive credit.


It is important to note that schools participating in the Community Eligibility Provision do not collect

applications.

At the district/school level, child nutrition staff implement the School Meal Programs every day for students. Each school district receives federal reimbursement (rates change each year) for the purchase of food to create and serve reimbursable meals. Each meal must be in compliance with the federal and state nutrition standards. Students can purchase the meals or apply for reduced price or free meals as well. Families can apply for those benefits in two ways. First, a parent/guardian can fill out a household school meals application. This application is reviewed by the Nutrition Director and a benefit level is set if a family qualifies. A second way for a family to qualify if by direct certification. The direct certification method involves collaboration between welfare assistance programs, the state and the school district. Through this method, a family receiving selected benefits will be directly identified and will not need to fill out an application. Each student’s eligibility status is valid for one school year. Families may apply at any time of the year for reduced price or free meals. Also, families do not need to fill

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out separate applications for NSLP and SBP.

Child Nutrition at the District Level:

Meal Assistance

• Be sure to know key points of contact at your school for meal assistance.

• Know the answers to the following potential meal assistance questions:• Where can I get an application?• To whom do I give my completed application?


As a staff member of the child nutrition team, it is important to have a general knowledge of key points of contact in your school. Students will see your face every day in the cafeteria and therefore will see you as the person to ask. It is important to be able to direct students to the appropriate staff members for questions or concerns. Students may ask, “how can I receive free meals?” Or you may find yourself in a situation where you believe a family could benefit from the meal assistance programs. In this case, as a child nutrition staff member, you need to be able to direct that student on the application process in your school. It is also important that the subject of meal assistance benefits are kept discreet and confidential. That area will be addressed during the Civil Rights component of this course. Do: Ask participants to write down who they think are the key points of contact for their district. Discuss any questions they may have about the application process.

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Child Nutrition:

You Make a Difference in the Life of Your Students

• As a child nutrition professional, you are the source for food, wellness and nutrition education for students.

• If you have a passion and commitment to your school and students, your leadership could influence students’ future in multiple ways.


As a member of your child nutrition team, it is always helpful to establish a friendly demeanor with all students. Remember, you see every student in your school, every day. Be a source of a smile or a kind word. Gently encourage students to try new foods. Also encourage students to use school signage to ensure that they are receiving a reimbursable meal. Students make the choice to participate in your meal program. A staff member’s commitment and passion contributes to the overall success of school food service.

Today we have learned how to:

1. Understand the purpose and history of the NSLP program at the federal level.2. Recognize the many options that the USDA provides to schools for food service at the federal level.3. Understand the guiding principles of the Healthy Hunger Free Kids Act of 2010 at the federal level.4. Understand school reimbursement for meals at the school district level.5. Understand the school application process to sufficiently answer questions regarding the process at the school district level.


DIVISION OF SCHOOL AND COMMUNITY NUTRITIONKENTUCKY DEPARTMENT OF EDUCATION


In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: [email protected]. This institution is an equal opportunity provider.

Please be sure to read each objective and make sure that you feel comfortable that you have gained that knowledge. Does anyone have any questions?

Allow participants ask any questions.

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Area One: Civil Rights Compliance

Professional Standards:

3420 Civil Rights Compliance


Welcome to the Division of School and Community Nutrition’s Kentucky ONE Certification course. This course is designed to educate and inform staff as they work in school nutrition. This section will cover the Civil Rights Compliance within USDA programs.


At the end of this training, participants will be able to:

1. Understand the purpose and goals of Civil Rights regulations and policy;

2. Recognize discrimination; 3. Understand the protected classes;4. Understand the requirements for public notice;5. Be knowledgeable of the process for managing a Civil Rights

complaint.


The purpose of civil rights training is to inform, educate, and support all staff that interact with child nutrition programs. This presentation will cover USDA Civil Rights requirements, staff responsibilities, and resources available to assist staff in carrying out their Civil Rights responsibilities.

Sponsors receiving USDA funds must

follow Civil Rights regulations and policyFood and Nutrition Service (FNS) 113-1


• FNS 113-1 Covers these child nutrition programs:• National School Lunch & Breakfast Program• Special Milk Programs• Summer Food Service Program• Food Distribution Program• Child and Adult Care Food Program

• Civil Rights Regulations direct sponsors on the procedures to follow so that benefits of the child nutrition programs are made available to all eligible persons in a non-discriminatory manner.

• Every sponsor receiving Federal funds must implement Civil Rights requirements to be eligible for child nutrition programs.

FNS Instruction 113-1 is the USDA policy and guidance for all child nutrition programs. This instruction ensures compliance and enforces the prohibition against discrimination in all nutrition programs and activities. Civil rights policies and instruction direct sponsors on the proper procedures to follow so that benefits of the child nutrition programs are made available to all eligible participants in a non-discriminatory manner. Child nutrition sponsors receive federal funds, and all sponsors receiving these funds must implement

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the civil rights requirements in order to be in compliance and eligible for the program.

Civil Rights

The nonpolitical rights of a citizen; the rights of personal liberty guaranteed to U.S. citizens by the 13th and 14th

Amendments to the U.S. Constitution and the acts of Congress.


Goals of Civil Rights:• Eliminate barriers to program benefits• Provide equal treatment to all• Explain rights and responsibilities• Show respect and dignity to all

Civil rights are the nonpolitical rights of citizens; the rights of personal liberty guaranteed to US citizens by the 13th and 14th Amendments to the US constitution and the acts of Congress. Goals of civil rights include: eliminating barriers that prevent or deter people from receiving benefits of a government-sponsored or funded program; providing equitable treatment to all in the delivery of these programs and services to all applicants, participants, and beneficiaries of the programs; ensuring all applicants and participants understand their rights and responsibilities, and showing respect and dignity to all.

Discrimination


The act of distinguishing one person or group of persons from others, either intentionally, by neglect, or by the effect of actions, or lack of based

on their protected classes.

The six protected classes include:• Race• Color• National Origin• Sex• Age• Disability

Sponsors and staff members must ensure that participants of the child nutrition programs do not experience discrimination. Discrimination is defined as the act of distinguishing one person or a group of persons from others, either intentionally, by neglect, or by the effect of actions, or lack of actions based on their protected class. The six protected classes specific to child nutrition programs are: race, color, national origin, sex, age, and disability. All participants must be treated in the same manner in regards to seating

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arrangements, services and facilities, and assignments of eating periods.

Public Notification – “And Justice for All”

• Inform potentially eligible persons, applicants, participants, and grassroots organizations of the Child Nutrition programs

• All sponsors and their sites MUST display the “And Justice For All” non-discrimination poster in a prominent place (except in family day care homes)

• Include the nondiscrimination statement on all informational material and websites that describe the Child Nutrition programs


It is a sponsor’s responsibility to inform parents or guardians, as well as, local minority groups and grassroots organizations about the availability of benefits and services and the requirements for eligibility and benefits. For example, at the beginning of each school year, all students/households must be made aware of the free/reduced price meal applications. Or, sponsors could send out a parent letter for each enrolled child explaining any benefits available and the requirements for eligibility. All sponsors must notify the public annually of their participation in the child nutrition programs by displaying the “And Justice For All” poster, in the required 11”x17” format. This poster must be placed in a prominent location, ensuring visibility for all participants. You may find this poster in your cafeteria, entrance to the school, and main offices. If you notice the poster is in your kitchen, away from view, notify your supervisor. This poster provides the contact information for the USDA for the public to use in order to file a complaint if they think their Civil Rights have been violated. These applicants and participants must be advised of their right to file a complaint, how to file the complaint, and the complaint procedures. During your AR process, the SCN staff will make sure that this poster is displayed in a prominent area.

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Ask participants if they have located the And Justice For All Poster in their facility.

USDA Nondiscrimination Statement

• All publications that mention USDA Child Nutrition Programs must include one of the following nondiscrimination statements, depending on the length of the document.

• Sponsors are not allowed to change the wording on the long or short nondiscrimination statements.


The following slides feature the long and short nondiscrimination statements. These statements are the approved statements that sponsors must include in all printed communication when referring to the Child Nutrition Programs.

Long Discrimination Statement



This slide shows you the long nondiscrimination statement that must be used on materials that are longer than one page front to back. Note the new statement now includes race, color, national origin, age, disability, sex, gender identity, religion, reprisal and, where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. The only protected classes that apply to Child Nutrition programs are race, color, national origin, sex, age, and disability.

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• Federal regulations allow the use of a shorter nondiscrimination statement on program materials that are less than one page in length: brochures, coupons, EBT cards, and flyers

• The short statement must be in the same size print as the text of the document

Short Discrimination Statement

This institution is an equal opportunity provider.

If the material is less than one page front to back, sponsors may use the short version. Again, sponsors are not allowed to change the wording in the long or short statement. Remember, the nondiscrimination statement must be included on the following documents: websites, nutrition correspondence to households, brochures, parent handbooks, print or broadcast ads, flyers, and enrollment forms. Anything that is communicated to the community must include the nondiscrimination statement. During the AR process, SCN staff will evaluate the outreach materials to ensure the statement has been included.

Nondiscrimination Statement

• It is not required that the nondiscrimination statement be included on every page of the program information website.

• A nondiscrimination statement is not required to be imprinted on items that identify the program when the size makes it impractical.


At a minimum, the nondiscrimination statement, or a link to it, must be included on the home page of the program information. If your program has promotional materials such as cups, buttons, magnet, or pens, the statement is not required.

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Responsibility of Nondisclosure

• Disclosure means revealing or using individual children’s program eligibility information obtained through the free and reduced price eligibility process for a purpose other an the purpose for which the information was obtained.

• Make sure free and reduced information is kept confidential.

• Sponsors that plan to disclose the eligibility status of children for purposes other then determining and verifying free or reduced price eligibility must inform households of this potential disclosure.

Disclosure means revealing or using individual children‘s program eligibility information that is obtained through the free and reduced price eligibility process for a purpose other than the purpose for which the information was obtained. The free and reduced information is confidential and should be kept as so. If you remember in the past lesson, it was mentioned that ensuring this confidentiality is part of being a successful member of the child nutrition team. If a sponsor plans to disclose the status of children for anything besides determining and verifying household information, the household must be informed.

Racial/Ethnic Data Collection

• Racial/Ethnic Data is used to determine how effectively your program is reaching potentially eligible children.

• Data must be collected in an annual basis and/or any time the population of the program changes significantly.

• Data must be kept on file for three years plus the current year in a secure and confidential manner.


Sponsors are required to collect racial/ethnic data on an annual basis or whenever the population of the program changes drastically. Data must be kept on file for three years plus the current year. This information will also be reviewed during your AR process. This data collection is mandatory for sponsors, but OPTIONAL for participants. Sponsors may collect and record data through a variety of methods such as enrollment records, actual attendance, student data systems, visual identification by staff, or parents/guardians identifying this information.

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Reasonable Accommodation for Persons with

Disabilities

• All sponsors participating in child nutrition programs are required to provide FOOD SUBSTITUTIONS or MODIFICATIONS if:1. A medical statement is on file that describes the participant’s

disability (a disability is defined in federal regulations) that prevents the participants from eating the regularly offered foods and…

2. The medical statement has indicated the substitutions or modifications that the participant needs.

The Medical Statement from a health care provider who has prescriptive authority in the state of Kentucky must be kept on file at the child care facility and/or school.


All sponsors are REQUIRED to provide FOOD SUBSTITUTIONS or MODIFICATIONS if a medical statement is on file that describes the participants disability that prevents the participant from eating the regularly offered foods. The medical statement indicates the substitutions or modifications that the participant needs. There must be a medical statement from a health care provider with prescriptive authority in the state of Kentucky kept on file at the child care facility and/or school. You may have a parent who claims their child has a milk intolerance. This is NOT a disability. This is considered a special dietary need, but not a disability. The disability law does not apply, so the school is not required to substitute. However, sponsors are encouraged to provide meal modification and/or substitutions for students with special dietary needs that do no rise to the level of disability.

Reasonable Accommodations in the Cafeteria

Area One: School Food Service Rules and Regulations

The following exercises will give us some examples of discrimination that could happen in a child nutrition program. I will need 3 volunteers.

Ask volunteers to read the provided script. Discuss with class the possible Civil rights violations and resolutions.

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Reasonable Accommodations: Limited English

Proficiency

• Limited English Proficiency (LEP) • Individuals who do not speak English as their primary

language and have a limited availability to read, speak, write, or understand English.

• All organizations receiving Federal financial assistance have a responsibility to take ‘reasonable steps’ to ensure meaningful access to their programs and activities by persons with LEP.


Sponsors must have a method for assisting families who need help when inquiring about the child nutrition programs services and who need assistance to fill out their meal applications to apply for program benefits. Examples of assistance include the availability of a staff member at your site who can interpret the information for non-English speaking household members. Another example is utilizing the USDA foreign language meal applications if needed. Providing assistance to complete the application is also a requirement. While the interpreter may not be a member of the child nutrition staff, they must be aware of the need to keep information confidential.

Managing Civil Rights Complaints

Allegations may be written OR verbal, and can allege that discrimination occurred in violation of one of these protected classes:• Race• Color• National Origin• Sex• Age• Disability


If and when a sponsor is faced with a Civil Rights complaint, there are steps that the sponsor must take in order to be compliant. Violations are tied to the six protected classes. Remember, the protected classes that are specific to child nutrition programs are: race, color, national origin, sex, age, and disability. A person can allege that discrimination has occurred and file a discrimination complaint because they feel that they were denied benefits or they received benefits in an unequal manner due to being a member of one or more of the protected classes.

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Managing Civil Rights Complaints

• 1. Right To File A Complaint

• Any person alleging discrimination based on any of the protected classes has a right to file a complaint within 180 days of the date of the alleged discriminatory action. Complaints can be either written or verbal.

• 2. Acceptance

• All civil rights complaints, written or verbal, shall be accepted and forwarded to the State Agency within three working days. It is necessary that the information provided be sufficient to determine the identity of the agency or individual towards which the complaint is directed and to indicate the possibility of a violation. Anonymous complaints should be handled as any other complaints.

• 3. Verbal Complaints

• In the event a complainant makes the allegations verbally or through a telephone conversation and refuses or is not inclined to place such allegations in writing, the person to whom the allegations are made shall write up the elements of the complaint for the complainant.


It is a basic right for a person to file a complaint, written or verbal, based on discrimination towards the six classes. However, there is a time limit for filing their complaint. A person has 180 days after the date of the alleged incident to file a Civil Rights complaint. All Civil Rights complaints, written or verbal, received at the child care facility/school level shall be accepted and forwarded to SCN. Complainants may also choose to contact the USDA directly or they may notify the sponsor of the complaint. Anonymous complaints should be handled as any other complaints. If a complainant makes the allegations verbally or through telephone conversation and refuses or is not inclined to put the allegations in writing, the person to whom the allegations are made shall write up the basics of the complaint for the complainant. Every effort should be made to have the complainant provide sufficient information to assist in resolving the complaint.

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Civil Rights Complaint Procedure


Civil Rights Complaint received by Sponsor (Verbal or Written)

Civil Rights Complaint Documented in Civil Rights

Complaint Log

Sponsor provides Complainant the Civil Rights Complaint form and/or Sponsor assists in completing form

Here’s a simplified way of looking at the process. 1st the complaint is received by the sponsor, either verbal or written 2nd the complaint must be documented in a complaint log. Sponsors must have a complaint log and make sure that child nutrition staff understand where this log is located. 3rd. For written complaints, the sponsor will give the complaint form and/or the sponsor will assist in completing the form. For verbal complaints, the sponsor will document the information for the complainant. If a complainant returns a written complaint form or provides a verbal complaint, the sponsor must forward the complaint to SCN within three (3) days of the complaint.

Discrimination in the Cafeteria


The following exercises will give us some examples of discrimination that could happen in a child nutrition program. I will need 4 volunteers.

Ask volunteers to read the provided script. Discuss with class the civil rights violations and resolutions.

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Civil Rights TrainingTraining is required so that people involved in all levels of administration of programs that receive Federal financial assistance understand:• Civil rights related laws• Regulations• Procedures• Directives


All staff involved with child nutrition program functions must receive annual Civil Rights training.

All child nutrition staff must complete civil rights training annually. By completing this presentation, you have fulfilled your annual requirement. Be sure to speak with your supervisor to ensure that you are aware of your district’s procedures for handling a complaint effectively.

Today we have learned to:

1. Understand the purpose and goals of Civil Rights regulations and policy;

2. Recognize discrimination; 3. Understand the protected classes;4. Understand the requirements for public notice;5. Be knowledgeable of the process for managing a Civil Rights

complaint.


Please be sure to read each objective and make sure that you feel comfortable that you have gained the knowledge. Does anyone have any questions?

Allow participants to ask any questions.

DIVISION OF SCHOOL AND COMMUNITY NUTRITION

KENTUCKY DEPARTMENT OF EDUCATION



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Area Two- Nutrition Education

Lesson at a Glance:

This section addresses the importance for school nutrition staff to have a solid understanding of the importance of nutrition education. School nutrition employees are the gatekeeper of nutrition for students during the school day. The section highlights the meal pattern guidelines for breakfast and lunch, reimbursable meals, and the restrictions on calories and sodium.


Presentation(s):

1. Nutrition Education


Area Two: Nutrition EducationProfessional Standards:

1110 Nutrition Education1310 MyPlate

Welcome to the Division of School and Community Nutrition’s Kentucky ONE Certification course. The National School Lunch Act requires that school meals reflect the latest Dietary Guidelines for Americans (Dietary Guidelines). This section will provide an overview of the meal pattern for your role as a child nutrition employee.

Area Two: Nutrition Education

At the end of this training, participants will be able to:1. Identify calorie ranges,2. Understand the meal component requirements,3. Understand dietary specifications for sodium,

saturated fats, and trans fats,4. Understand Reimbursable Meals5. Understand their role in nutrition education for

students.


The goal for this lesson is to provide you with the necessary information required for understanding the requirements for meals served in your program.

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Nutrition Standards


School meals play a critical role in helping children learn how to lead healthy lifestyles. The standards ensure that students have the energy they need to learn in class and by physically active, while reducing the risk for obesity, diabetes, and other serious chronic diseases. According to the USDA nutrition standards, fruits and vegetables must be offered daily. Schools also must increase their offerings of whole grain rich foods. Milk varieties include those that are fat-free or low-fat. There are calorie limits based on the different ages of children. There has also been a reduction in saturated fat, trans fat, and sodium. The menu planner in your district has to take a ‘food-based’ menu planning approach. This approach focuses on food components, not nutrients.

Food Based Menus


There are five required food components at lunch. These five components are fruits, vegetables, grains, proteins, and milk. As mentioned before, the meal pattern also sets calorie, saturated fat, and sodium standards for each of the age/grade groups who receive school meals. If your school offers a variety of selections on multiple lines, all required food components must be made available to all students on each line on a weekly basis. The graphic shown here represents the USDA MyPlate. MyPlate represent the recommended servings of the five components.

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Calorie Range Requirements Breakfast and Lunch


Schools must plan lunch menus using the age/grade groups K-5, 6-8, and 9-12. Specific calorie levels are required for a meal to be considered a healthy school meal depending on these age/grade groups. These calorie and sodium requirements are based on the average daily amount for a 5-day school week and must fall within the minimum and maximum levels. If an unusual grade configuration in a school prevents the use of the age/grade groups, students in K-5 and 6-8 may be offered the same food quantities at lunch, only if the calorie and sodium standards for each age/grade level are met.

K-12 Breakfast and Lunch Meal

Components


Lunch Components:

• Meat/Meat Alternate (M/MA)

• Fruits (F)

• Vegetables (V)

• Grains (G)

• Fluid Milk

Breakfast Components:

• Fruits (F)

• Grains (G)

• Fluid Milk

Food component means one of the five food groups which make up the reimbursable school meals. We’ll discuss the meal components and how they are offered to students in different age/grade groups. Notice the difference in the meal components required to be offered at breakfast and lunch. At least 4 food items must be offered, however it is acceptable to offer more items. Fruit, juice, and vegetables are considered 1 component.

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Meat/Meat Alternate


Menu planners are encouraged to offer a variety of protein foods. Examples of protein items could include: lean meats,

fish, seafood, low-fat dairy, eggs, or poultry.

Menu planners are encouraged to offer a variety of protein foods. These may be in the form of lean or extra lean meats, fish, seafood, low-fat dairy products, tofu, eggs, poultry, or beans/peas. USDA Foods (commodity foods) provide low-sodium processed meats, cheeses, and other meat/meat alternate products that help schools meet this requirement. Offering a meat/meat alternate as part of school lunch supplies protein, Vitamin B, Vitamin E, iron, zinc, and magnesium to the diets of children.

Meat/Meat Alternate


Schools must offer a minimum amount of meat/meat alternate daily, as well as a weekly required amount for each age/grade group. Menus are compliant when items are offered at the daily and weekly minimum for this component. One ounce of cooked, skinless, un-breaded portion of beef, fish, or poultry equals one ounce of the meat/meat alternate. If a commercially processed product is used for the meat/meat alternate component, the item must have a Child Nutrition (CN) Label or manufacturer’s analysis sheet that states the food component contribution to the meal pattern.

What type of meat/meat alternates do you offer your students?

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Fruit Component


Research shows that offering a variety of fruits can increase student

consumption.

Fruits and vegetables are actually separate food components in the school meal programs. Schools may offer fruits that are fresh; frozen, with/without added sugar; canned in light syrup, water, or 100% juice; or dried. Fruits may be whole, cut-up or pureed.


Fruit Component

Fruits are creditable by the volume served. The minimum creditable serving of fruit is 1/8 cup. There are no upper limits except for juice considerations. The only exception relates to dried fruits; one quarter-cup of dried fruits credits as ½ cup. Pasteurized, 100% full-strength juice may be offered. However, no more than half of the weekly fruit offering may be in the form of juice. According to the meal pattern, snack-type fruit products are no longer part of the reimbursable meal.

What fruits are you offering your students?

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Vegetable Component


This component requires a variety of vegetables be offered to students

throughout the week.

A diet rich in vegetables can provide many health benefits. Consumption of vegetables can reduce the risk of many diseases including heart disease, stroke, Type 2 diabetes and certain types of cancers. By providing a variety of vegetables, schools help students obtain important nutrients.


Vegetable Component

The required minimum weekly quantities are listed in the meal pattern. Larger amounts of vegetables may be served. Pasteurized, full-strength vegetable juice is also allowable, but just like fruit juice there are restrictions. No more than one-half of the vegetables component can be in the form of juice. The minimum serving to be credited is 1/8 cup of vegetables. All students must have the ability to choose all subgroups each week.

Vegetable Subgroups


Vegetables are organized into subgroups based on their nutritional content. School nutrition program programs must offer ALL FIVE subgroups over the course of the week. Subgroups include: dark green/leafy, red/orange, beans/peas (legumes), starchy, and other vegetables. Here are some examples of the subgroups and how vegetables are classified. Not ALL dark green vegetables are in the Dark Green/leafy category.

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Do you see any vegetables in a category that surprises you?


Grain Component

All grains offered must meet the whole grain rich criteria. Whole grain-rich foods are a good source of nutrients for

students.

While children generally eat enough total grains, most likely, the grains they consume are refined grains rather than whole grain-rich foods. Whole grain-rich foods are a good source of nutrients such as iron, magnesium, selenium, B Vitamins, and dietary fiber.


Grain Component

ALL grains served must meet the whole grain-rich criteria. This information can be obtained by the product packaging label, Whole Grain Stamp (from the Whole Grain Council), or the product ingredient statement. Whole Grains must be listed first.

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Fluid Milk Component

The dairy component of school nutrition programs are met with fat-free or low-fat milk

options.

Schools must offer a minimum of two choices of fluid milk. It must be low-fat (1% milk fat or less, unflavored) or fat-free (unflavored or flavored). Lactose-free milk is an acceptable alternative, but it also has to follow the restrictions. This limitation of flavored milk applies to both breakfast and lunch. Schools may offer fat-free unflavored and flavored milk as choices.

Dietary Restrictions

• Sodium

• Saturated Fat and Trans Fat


The number of Americans who are overweight or obese is growing rapidly. This poses a higher risk for chronic diseases, such as cardiovascular diseases, diabetes, and certain types of cancer. Even if a person is not overweight or obese, a diet high in sodium, solid fats, saturated and trans fatty acids, cholesterol, and added sugars could increase the risk for some of the chronic diseases in our country. We will discuss the sodium restrictions and the recommendations for saturated fats and trans fats in the child nutrition program.

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Dietary Restrictions: Sodium


Reducing the sodium content of school meals is a key objective for the meal patterns. These objectives reflect the Dietary Guidelines recommendations for children and adults to limit sodium intake. USDA Foods now offer many reduced-sodium options. Manufacturers have also started providing reduced-sodium products commonly used on the school meal menu.

Dietary Restrictions: Saturated Fat and

Trans Fat


Nutritional labels or manufacturer specification statements must indicate zero grams of trans fats per serving. These manufacturers are allowed to label their products as containing zero grams if the product contains 0.5 grams or less, but the label must state zero grams to be an allowable product. Meats and other animal product that contain naturally-occurring trans fats are allowed in the school meal programs. Saturated fats must be limited according to age/grade group.

What are some ways to reduce sodium, saturated fat, and trans fat when planning menus?

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Serving Reimbursable Meals


Meals that meet the meal pattern earn schools state and federal dollars. Reimbursement is earned on free, reduced, and paid student meals. These reimbursement funds provide financial support for your child nutrition program. Ensuring meals are claimed correctly is the responsibility of every employee.

Reimbursable Breakfast


Breakfast Components:

• Fruits/Vegetable/Juice: 1 Cup

• Grains: 1 oz.

• Fluid Milk: 8 oz.

Students Must Take at Least 3 Food Items

A Reimbursable Meal MUST contain ½ cup of Fruit or Vegetable

A reimbursable breakfast offers 4 food items from 3 components. Fruit, juice, and vegetables are considered 1 component. A reimbursable meal MUST have at least 3 food items.

Do you notice any component missing?

M/MA is not part of the breakfast components, but it can be on the menu. Once the daily grain requirement of 1 oz. is met, M/MA may be offered. These will be counted as grains in order to meet the weekly grain requirement. Sometimes items such as biscuits or muffins may count as 2 or the 3 required items. Always communicate with your menu planner so you are aware as how to count menu items when you are deciding if a student has a reimbursable meal. A reimbursable breakfast includes a ½ cup fruit or vegetable.

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Reimbursable Lunch


Lunch Components:

• Meat/Meat Alternate (M/MA)

• Fruits (F)

• Vegetables (V)

• Grains (G)

• Fluid Milk

A Reimbursable Meal MUST contain ½ cup of Fruit or Vegetable AND at least 2 Other FULL Components.

Students MUST take at least ½ cup of fruit or vegetable to make a reimbursable meal. Students must be OFFERED the full component size for all components, including fruits and vegetables. It is important to remember that portion sizes vary based on age.


Full Component Sizes for Lunch

•Fruit: ½ cup

•Vegetables: ¾ cup

•Meat/Alternate: 1-2 oz.

•Grains: 1-2 oz.

•Milk: 8 oz.

• Fruit: ½ cup

• Vegetables: ¾ cup

• Meat/Alternate: 1-2 oz.

• Grains: 1-2 oz.

• Milk: 8 oz.

• Fruit: 1 cup

• Vegetables: 1 cup

• Grains: 2 oz.

• Meat/ Meat Alternate: 2 oz.

• Milk: 8 oz.

K-5 6-8 9-12

A Reimbursable Meal MUST contain ½ cup of Fruit or Vegetable AND at least 2 Other FULL Components.

Which grade level will you be serving on a regular basis?

Recognizing a Reimbursable Meal• Determine if the student has selected ½ cup of fruits or vegetables.

• Locate 2 more components.


There are two steps in recognizing a reimbursable lunch. Step 1 – does the student have ½ cup fruit or vegetable on their tray? This could be a ½ cup of fruit, ½ cup of vegetable, ¼ cup of fruit and ¼ cup of vegetable, OR 1/8 cup of Four different fruits and vegetables. Communication between the menu planner and front line staff is critical. The Director, manager, or menu planner should notify cashiers of fruit and vegetable choices daily and what serving sizes are planned for students. Step 2. The cashier will then determine if the student has selected at least 2 more FULL components for the correct age group.

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If these steps are not met, the cashier should suggest the student select additional food components to prevent the meal being priced a la carte. Signage, like the example shown here, is also a requirement of the Healthy, Hunger Free Kids Act. These signs help students identify the components of a reimbursable meal.

Signage: Nutrition Education


Signage is a benefit to the students as well as program staff. These signs should be updated to reflect the menu on a daily basis or in case of menu changes. Signs can help students with portions, knowing what items are needed for trays, and can help speed up the serving line. It is important that the signage or communication is age/grade group appropriate. This will help you reach your student audience more effectively and efficiently.

Training for the Tray


Let’s take a look at some possible examples of student trays.

Here is a tray that the student has selected. The orange is ½ cup of Fruit. The rice is ½ cup and meets 1 grain. The burrito is a combined 2 oz. M/MA and 1 oz. Grain. There are ½ cup carrots and 1 cup of Milk. Is this a reimbursable meal for K-5?

Give participants time to think. 6-8?

Give participants time to think.

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9-12


YES for all 3 age/grade groups. For K-5 and 6-8 all 5 components are represented. In 9-12 this meal contains ½ cup fruit or vegetable from the orange or carrots, and 3 additional components, milk, meat, and 2 oz. equivalent of grains from the tortilla and rice.



This may be a tray one of your students brings to the cashier. It is a reimbursable meal? The rice is ½ cup (1 grain) and the burrito is 2 M/MA and 1 oz. equivalent grain.


This is NOT a reimbursable meal for any age/grade group. It contains only 2 components. Also, it does not contain a ½ cup of fruit or vegetable.

How would you fix this situation? (Ask the student to select a fruit or vegetable)



The student has selected ½ cup of corn, 1 cup of milk, and a roll that is 1.25 oz. equivalent grain. Is this a reimbursable meal for K-5?

Give the participants time to think.

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Yes, this meal is reimbursable. It contains the required ½ cup serving of fruit or vegetable from the corn and two more full servings of components from the dinner roll, (1 oz. equivalent of grains) and milk.

Is this a reimbursable meal for 6-8?


Yes, this meal is reimbursable. It contains the required ½ cup serving of fruit or vegetable from the corn and two more full servings of components from the dinner roll, (1 oz. equivalent of grains) and milk.

Is this a reimbursable meal for 9-12?


No, even though two additional food servings from two components are selected, this dinner roll is only 1.25 oz. equivalent of grains. Quick Fix: To make a full grains component (2 oz. equivalents), the student would need to add rice or a second dinner roll or they could select 1 cup of fruit.

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The student has selected: rice: ½ cup (1 grain) burrito: 2 oz. eq. meat and 1 oz. eq. grain bread: 1 oz. eq. grain milk: 1 cup

Is this a reimbursable meal?


K-5 NO 6-8 NO 9-12 NO No, this meal is not reimbursable for any age/grade group. It contains three components but does not contain the required ½ cup of fruit or vegetable. Quick fix: Suggest the student select a fruit or vegetable.



The student has selected: rice: ½ cup (1 grain) burrito: 2 oz. eq. meat and 1 oz. eq. grain orange : ½ cup fruit milk: 1 cup

Is this meal reimbursable?

Allow the participant’s time to think. K-5, 6-8

Yes, this meal is reimbursable. It contains the required ½ cup serving of fruit or vegetable from the orange. It also

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contains three other components, milk, grains and meat.

9-12 Yes, this meal is reimbursable. It contains the required ½ cup serving of fruit or vegetable from the orange. It also contains three more components: 2 oz. equivalents of grains from the tortilla and the rice, a full meat component from the chicken in the burrito and a cup of milk.



The student selects a burrito: 2 oz. eq. meat and 1 oz. eq. grain carrots: ½ cup vegetable K-5, 6-8

Yes, this meal is reimbursable for a K-8 student. The carrots meet the ½ cup requirement for fruits and vegetables and the chicken burrito provides a full meat/meat alternate component and 1 oz. equivalent of grains.

9-12 No, this meal is not reimbursable for 9-12. The carrots meet the ½ cup requirement for fruit and vegetables. However, the tortilla in the burrito is only 1 oz. equivalent of grains and 9-12 students need 2 oz. equivalents of grains. Quick fix: Ask the student to grab a dinner roll or 1 cup fruit or a milk.

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Reimbursable Meal Success

Area Two: Nutrition Educatio

There are several options to gently encourage students to select a reimbursable meal. • Keep a fruit basket at the register.

This allows the students to make quick and easy changes to their meal, rather than re-entering the serving line.

• Offer a variety of fruits and vegetables. A wide variety appeals to more students.

• Serve a rainbow of different colored foods or garnishes to make foods more appealing. Children are more likely to choose a food they find visually appealing.

Reimbursable Meal Success

Area Two: Nutrition Educatio

Be sure to speak with your supervisor to see what communication exists to share what makes up a reimbursable meal for each day’s menu!

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1. Identify calorie ranges,

2. Understand the meal component requirements,

3. Understand dietary specifications for sodium, saturated fats, and trans fats,

4. Understand Reimbursable Meals

5. Understand their role in nutrition education for students.







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Area Three- Sanitation, Safety, and First Aid

Lesson at a Glance:

Food safety and sanitation are top priorities for school nutrition staff that provide meals to hundreds of students on a daily basis. This section is intended to provide school nutrition staff with ‘real world’ knowledge aimed at increasing the level of food safety in a school kitchen.


Presentation(s):

1. Food Service Safety and Sanitation 2. Workplace Safety and First Aid

Video:

1. https://youtu.be/Y7ofEfnd_NM How to properly calibrate a thermometer. (embedded)


Area Three: Safe Food Handling Practices, Sanitation, Workplace Safety and First Aid


2620 Food Safety and HACCP

3450 Employee Health, Safety, and Wellness

Welcome to the Division of School and Community Nutrition’s Kentucky ONE Certification course. This section will provide an overview of food safety and sanitation practices.

https://youtu.be/Y7ofEfnd_NM

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Area Three: Safe Food Handling Practices, Sanitation, Workplace Safety and First Aid•At the end of this lesson, participants will be able to:

1. Understand why food safety is critical to a child nutrition program;

2. Recognize the basic principles of food safety;

3. Utilize proper techniques to ensure food safety throughout the cooking and serving process.

It is extremely important that all food service staff have a full understanding of the importance of safety and sanitation in the food service area. Area Three of the Kentucky One Certification course will look at the many aspects of safety and sanitation that are involved in not only keeping students safe, but food service staff as well.

Food safety is a discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This practice includes several routines and practices that should be followed to avoid potentially severe health hazards. Food can be a way to transmit illness or disease from one person to another. Mishandling of foods can cause bacteria to grow that can cause food poisoning. We will review the basics of food safety and best practices for a child nutrition program.

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Food Safety in Child Nutrition

• Children are a ‘Highly Susceptible’ population for foodborne illness.

• A Foodborne Illness Outbreak could have several damaging impacts on a child nutrition program.

Children are a ‘highly susceptible’ population, meaning they are at high risk for contracting a foodborne illness. This is because their immune systems are still developing. Food safety is a concern in child nutrition programs because foods served are handled by a variety of people in the school kitchen. Add to that the number of people who came in contact at the point where the food item was process or manufactured. There are several points of possible contamination. If a foodborne illness outbreak were to occur, our first response would be to have concern for the students affected. On top of that, there could be several damaging impacts to the child nutrition program. There could be lawsuits, resulting in a deep financial impact for the program. This would also damage the reputation of the program and staff.

The Basics – It all starts with YOU.

• Personal Hygiene

• Grooming – clean hair & body

• Clean uniform & apron

• Apron changed when soiled

• Close-toe shoes

• Hair Restraint

• Nails trimmed short with no nail polish

• Limited jewelry

• Follow guidance of local health department

Serving safe food is a critical responsibility for child nutrition programs. The basic components of a safe child nutrition program are personal hygiene, employee health, proper handwashing, and proper glove use. Employees are responsible for their own personal hygiene. Hair, body, uniform, apron, and shoes should be clean and well cared for.

Provide examples of good hygiene. Allow time for questions about district practices regarding nail polish, hair restraints, etc.

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Employee Health

• If you have symptoms of illness:• Vomiting, diarrhea, sore throat with fever, jaundice, or open wounds- Or -• Illness diagnosed by doctor• Exposure – eating or preparing food that caused a foodborne illness• Exposure – residing with a person with a foodborne illness• Open sores, burns, boils

Staff member health is important for maintaining safe food handling. An ill employee could spread foodborne illness to other employees or the children they serve. You are responsible for being conscious of your health and informing your manager or director if you are ill. Please pay attention to these symptoms and refrain from food preparation contact.

Proper Handwashing

Washing your hands is a very important step in food safety. The proper procedure ensures clean hands, ready to prepare foods. Wet hands with warm water. Use soap and wash hands, nails, and arms. Make sure you wash your hands for 20 seconds. Rinse with warm water. Dry hands with disposable towel. Use the disposable towel to turn off faucets and open doors.

Ask employees why it is important to wash hands frequently AND correctly.

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Proper Glove Use

This image explains how to use disposable gloves correctly. Gloves should be worn when handling ready-to-eat foods. Gloves should be changed regularly and often. Most importantly after touching any part of your body, after using the restroom, after eating or drinking, after handling dirty equipment or utensils, and/or after handling raw food. Anytime you would wash your hands, you should change your gloves. Do NOT re-use gloves. Soiled gloves should be disposed of correctly.

HACCP

Assess Potential Hazards

Determine Critical Control

Points

Establish Requirements for each CCP

Establish Procedures for

each CCP

Establish Procedure to Monitor each

CCP

Establish corrective action if

deviation

Establish record keeping

procedures

Establish procedure to

monitor effectiveness

HazardAnalysisCriticalControl Point

As stated before, serving safe food is a critical responsibility for members of the child nutrition staff. HACCP is a systematic approach to ensuring food safety in your operation. The HACCP program is designed to reduce the risk of foodborne hazards by focusing on each step of the preparation process, from receiving to service. HACCP is an acronym for Hazard Analysis Critical Control Point. This is a process for identifying and analyzing any possible hazards to the foods you prepare. This could be identifying physical, chemical, or biological hazards that could contaminate food. Have you noticed that your manager requires you to wear a hair net or ball cap? That is part of the food safety plan in place in your school. The hair net or other hair restraint you wear helps prevent hair or hair clips from contaminating the food you prepare. Have you noticed specific directions on recipes, indicating a precise

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temperature a food item should be cooked to? That is a Critical Control Point. These CCP’s indicate important steps in how food is handled in foodservice to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Next we will look at various hazards to food safety in the child nutrition program.

Breakdown of Bacteria: Leading Cause of

Foodborne Illness• The types of bacteria are:• Beneficial bacteria

• Beneficial bacteria lives in our environment and in our bodies, helping us with digestion, vitamin production and helping to prevent the growth of harmful bacteria.

• Spoilage Bacteria• There are bacteria that live and grow in food that can cause

damage to the flavor, appearance, texture or composition of food.

• Pathogens• These are the bacteria that produce disease in the human body.

These bacteria are our main concern, as they are responsible for foodborne illness.

There are 3 types of bacteria. They are beneficial bacteria, spoilage bacteria, and pathogens. Beneficial bacteria live in our environment and in our bodies, they assist us with digestion and help to prevent the growth of harmful bacteria. Spoilage bacteria is the kind that lives and grows in foods. These can cause damage to the flavor, appearance, and texture of food. Pathogens produce disease in our bodies. These bacteria are the cause for foodborne illness.

Harmful Bacteria

In five hours, a population of bacteria living on food can increase from 1,000 to over 1, 00,000. This is more than enough bacteria to make someone very sick.

Have you seen or heard any of these names in the news?

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Viruses and Foodborne Illness

• A virus is much smaller than a bacteria and must live inside a living cell in order to survive and reproduce. It takes very few cells infected with a virus to make a person sick.

• Personal hygiene, especially washing your hands frequently, are important in preventing foodborne illness caused by viruses.

Norovirus:

Causes nausea, stomach aches, vomiting and diarrhea.

Causes more foodborne illness than all other causes of foodborne illnesses combined.

To prevent the spread of norovirus, you should:

• not come to work while sick,

• wash your hands frequently (especially after using the bathroom)

• avoid eating raw shellfish.

Hepatitis A

• Causes a serious infection of the liver.

• Hand-washing is the most significant way you can prevent the spread of this foodborne illness.

The CDC (Center for Disease Control) estimates that 76 million people each year are made ill from viruses. There are two major viruses that are of major concern in food service. They are Norovirus and Hepatitis A. Norovirus causes more foodborne illness than all other causes of foodborne illnesses combined. Please notice that proper handwashing is a re-occurring theme to eliminating several sources of foodborne illness.

Potentially Hazardous Foods (PHF) and

Produce SafetyBacteria grows rapidly:• in environments that are

moist and have low acidity levels.

• in/on meat, dairy, eggs, cooked vegetables, rice and pasta.

• Remember that bacteria and viruses can be or grow on the outside of fresh produce.

• Since we eat a lot of our produce raw, it is important to wash all fruits and vegetables thoroughly to prevent contamination that can lead to illness.

• Even though we do not eat the skin on some fruits, when we slice into hard skin, the knife can carry contaminants from the outer skin into the flesh of the fruit or vegetable that we will be eating.

Potentially hazardous foods or PHF are foods that are moist or have low acidity levels. Bacteria can grow rapidly in these foods. Some examples of PHF are: eggs, cut melons, baked potatoes, cooked rice, macaroni and cheese, cheeseburger on a bun, or steamed broccoli. Be sure to examine the preparation of fresh fruits and vegetables, as well as how the student will consume the food item. If you are going to cut the fruit or vegetable, be sure to wash the food first. If the student will peel the food themselves and there is no risk of contamination, the necessity to wash the food item is reduced.

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Cross Contamination

• One of the most common forms of foodborne illness is cross contamination.

• Cross contamination can occur when:• A sick employee handles food• Raw food contaminates a ready-to-eat food• Food contact surfaces are not cleaned and sanitized properly and come in contact with

ready-to-eat foods• Chemical contamination could occur if chemicals are improperly handled or instructions

are not followed correctly.

Cross contamination is the transfer of bacteria or viruses from hands to food, food to food, or equipment and food contact surfaces to food. Chemical contamination, or hazard, is when chemicals unintentionally come in contact with food. Cross contact occurs when an allergen is accidentally transferred from a food containing an allergen to a food or surface that does not contain the allergen. All three - cross contamination, chemical contamination/hazard, and cross contact - are types of contamination that can happen in a school.

Cross Contamination Continued

School nutrition employees can minimize or eliminate cross-contamination by following the standard operating procedures set by their Director. These include the basic steps mentioned before such as proper handwashing, proper use of gloves, and refraining from work when ill. Following steps to reduce food to food cross contamination is key as well. Applications can include: separate raw animal foods from ready-to-eat foods during receiving, storage, and preparation; Separating unwashed fruits and vegetables from those that you have washed and other ready-to-eat foods.

Equipment and chemicals in your kitchen are also potential sources of cross-contamination. Steps to prevent these hazards include, but are not limited to: Use only dry, cleaned, and sanitized equipment and utensils

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for food preparation. Clean and sanitize work stations, equipment, cutting boards after each use and before beginning a new task. Store chemicals away from food. Check the concentration of your sanitizing solution with a sanitizing test kit to make sure your solution is at the proper level to sanitize. You may see images like these posted in different areas of your kitchen and work area. They serve to act as reminders for food safety.

Ask employees if they can think of practices they have learned already to prevent food-to-food contamination.

The Danger Zone: Time and Temperature

Abuse• Time and temperature

abuse is one of the most common ways food becomes infested with bacteria.

• The longer a food spends (time) in the Danger Zone (temperature) the higher the risk of foodborne illness.

The Danger Zone is the range of temperature at which bacteria reproduces the fastest. By limiting time spent in the Danger Zone, we limit bacteria growth. This is why it is important to store raw foods, thaw frozen foods, cook foods, hold foods for service, cool cooked foods, and reheat leftovers to specific temperatures. These temperatures are known to minimize bacteria growth and slow spoilage.

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Cooking to Proper Internal Temperatures:

Avoiding the Danger Zone• We use high temperatures to kill bacteria, viruses and other microorganisms

found on and in raw meat, poultry, eggs and seafood.

• It is important to measure the temperatures of the following foods with a calibrated food thermometer.

Temperature control cannot be done without the use of a properly calibrated thermometer.

Show the video on how to properly calibrate a food thermometer.

Thermometers should be calibrated weekly. They should also be calibrated if ever dropped. You should always calibrate brand new thermometers.

Temperature Logs

Temperature control is a Critical Control Point in every single food service operation. It is important that you always follow the established routine procedures for documenting temperature for foods, refrigerators, freezers, etc. Look for an action plan on what you should do in case the temperature is out of the required range or in the danger zone. Make sure you take action to avoid any possible food contamination issues.

What steps are you taking in your kitchen now to document the temperatures of foods prepared?

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Storing Raw Foods: Avoiding the Danger

Zone• Produce: 45° F or below

• Dairy and Meat: 40° F or below

• Seafood: 30° F or below

This slide contains information regarding the correct procedures for storing raw food.

Thawing Frozen Foods: Avoiding the

Danger Zone• Frozen foods should be thawed in one of the following ways:

• In the refrigerator, on a tray.

• Under cool running water.

• During the cooking process.

• In a microwave oven (if food is to be cooked immediately after thawing).

This slide contains information regarding the correct procedures for thawing frozen foods.

Holding Foods for Service: Avoiding the

Danger Zone• Cold foods should be held below 40° F. Examples of cold service foods

include salad and yogurt bars.*

• Hot foods should be held above 140° F. Examples of hot foods include cooked rice, vegetables and meats.*

• Temperatures for both hot and cold foods should be checked at scheduled intervals and recorded.

If the food being held is in the Danger Zone, it should be discarded.

*Be sure to check your district policy for holding temperatures.

This slide contains information for holding foods for service.

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Cooling Food for Storage: Avoiding the

Danger Zone• Cooked foods should be rapidly chilled so they spend as little time as possible in

the Danger Zone.

• The Kentucky Food Code requires that potentially hazardous foods are chilled to at least 45° F within 4 hours.

• Ideally, hot foods should be cooled from 135° F to 70° F within 2 hours and cooled from 70° F to 40° F or less within 4 hours.

• Room temperature foods should also be cooled to 40° F or less within 4 hours.

There are several acceptable methods to cooling foods. They include: separating foods into smaller portions. Placing food in shallow pans. Use containers that facilitate the transfer of heat. Stir the food in a container that has been placed in an ice-water bath. Arrange to have a refrigerator available for maximum heat transfer. Use rapid cooling equipment. Add ice as an ingredient.

Reheating Foods: Avoiding the Danger

Zone• Foods should be reheated quickly to 165° F before serving. Reheating to 165° F

will kill bacteria which may have multiplied while food was being cooled.

• Food that is reheated in the microwave should be allowed to stand for 2 minutes after heating to 165° F to ensure that food is heated throughout.

There are steps to take in reheating foods to avoid the danger zone.

Date Marking

• Refrigerated, ready-to-eat, and potentially hazardous foods shall be marked with a ‘Consume By Date’:• At time of preparation, if prepared on the premises and held for over 24 hours.OR• At the time the container is opened, if obtained from a commercial vendor.

• Frozen food, that has been thawed, should be marked to be consumed within 24 hours.

• Mark at the time of freezing how many days the item has been held at refrigeration. Upon thawing, subtract these days from the new ‘consume by date.’

This is another important step in reducing the risk of foodborne illnesses. Date marking ensures that food is either used or disposed before it spoils. If an item is prepared in your kitchen, it should be marked at the time of preparation. If the item is from a commercial vendor, it should be marked at the time the container is opened. Frozen food that has been thawed should be consumed within 24 hours. If an item has been refrigerated, but then frozen, after it’s thaw, subtract how many days it was held in the refrigerator as it’s new ‘consume by date.’

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Cleaning & Sanitizing: Critical Control Points

• Each time there is a change from working with raw foods to working with ready-to-eat foods.

• Between uses with raw fruits and vegetables and with potentially hazardous foods.

• Before using or storing food thermometers (after each use).

• Any time contamination may have occurred.

• Before each use with different types of raw animal food, except in contact with a succession of different raw animal foods, in which the second food requires a higher cooking temperature than the first food.

Both cleaning and sanitizing are essential in preventing foodborne illness. Something that looks clean does not mean it is sanitary. Billions of microorganisms may be present even though they are not visible to the naked eye. Cleaning means to remove the visible soil and food particles from a surface. Sanitizing reduces the number of microorganisms (bacteria, viruses, etc.) present on the surface. It is important to know when and how materials should be cleaned and sanitized. Materials and surfaces should be cleaned and sanitized any time there is a change from working with raw foods to ready-to-eat foods, between uses with raw fruits and vegetables and potentially hazardous foods, or any time contamination may have occurred. Please note that you should clean and sanitize before and after using thermometers.

Why do you think this step is necessary?

Potentially Hazardous Foods

• Surfaces and equipment that come into contact with PHF should be cleaned and sanitized at least every 4 hours.

Exceptions:

• Storage containers of potentially hazardous foods should be cleaned when emptied.

• At least every 24 hours for containers in serving situations such as salad bars.

This slide provides steps for cleaning and sanitizing in areas with potentially hazardous foods.

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Non-Potentially Hazardous Foods

• Clean surfaces and equipment at least every 24 hours or any time contamination may occur.

• Clean consumer self-service equipment and utensils such as condiment dispensers.

• Clean enclosed components of equipment such as ice bins, ice makers, beverage nozzles & syrup dispenser tubes, cooking oil storage tanks & distribution lines,

coffee bean grinders, and water vending equipment, as specified by the manufacturer or as necessary to preclude accumulation of soil or mud.

Here are steps for cleaning and sanitizing in areas with non-potentially hazardous foods.

Cleaning and Sanitizing Using a

3-Compartment Sink

There are 5 steps to correctly utilizing a 3-compartment sink. Step 1: Pre-scrape. Rinse, scrape, or soak all items before washing. Have a trash can near the 3 compartment sink if necessary Step 2: Wash. Wash in hot water, at least 110 degrees Fahrenheit, with detergent. Step 3: Rinse. Rinse off soap residue using clear, warm water. Step 4: Sanitize Step 5: Air Dry

Sanitize

• Sanitize in warm water, at least 75° F with:• 50 ppm chlorine, immersed for 1 minute;

or• 12.5 ppm iodine, immersed for 1 minute;

or• 200 ppm QAC, immersed for 1 minute.

*Sanitizing instructions differ per product, be sure to check the manufacturers directions.

It is important to monitor the sanitizing solution to ensure the correct amount is added to the water. Too much sanitizer is toxic. Too little is unsanitary. Use test strips to monitor the pH of your sanitizer solution.

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Air Dry

Air dry all equipment and utensils before stacking to eliminate the growth of microbes. Remember what bacteria need to grow? Moisture!

Dish Machine Washing and Sanitizing

• Chemical Sanitizing

These machines use chlorine-based chemicals dispensed during

the final rinse to sanitize equipment. The chemical level should be 50

ppm in the final rinse water. As with manual dish washing, sanitizer

strength should be monitored using test-strips.

• Hot Water Sanitizing

These machines use very hot water during the final rinse to

sanitize equipment. This water should be 180° F to effectively

sanitize. Often times a Booster Heater is used to

achieve proper water temperature.

There are two kinds of commercial dish machines: chemical sanitizingmachines and hot-water sanitizing machines.

Discuss the steps for dish machine and sanitizing.

Dish Machine Maintenance:

• Watch out for food debris and grease residue.• Monitor proper soap amount dispensed during wash cycle.

• Monitor sanitizer strength (chemical, sanitizing only).• Record and analyze wash and final rinse temperatures.

Read the tips for dish machine maintenance.

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Remember to Air Dry!


1. Understand why food safety is critical to a child nutrition program;

2. Recognize the basic principles of food safety;

3. Utilize proper techniques to ensure food safety throughout the cooking and serving process.

This lesson has covered the basic principles of food safety and the best practices for a food service operation. Please be sure to read each objective and make sure that you feel comfortable that you have gained the knowledge necessary. Does anyone have any questions?



KENTUCKY DEPARTMENT OF EDUCATIONIn accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: [email protected]. This institution is an equal opportunity provider.

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Area Three: Safe Food Handling Practices, Sanitation, Workplace Safety and First Aid

Welcome to the Division of School and Community Nutrition’s Kentucky ONE Certification course. This section will provide an overview of workplace safety and first aid procedures.

Area Three: Safe Food Handling Practices, Sanitation, Workplace Safety and First Aid•At the end of this lesson, participants will be able to:

1. Identify safety hazards in the food service area.

2. Understand ways to prevent accidents from occurring.

3. Understand how to respond appropriately when safety issues arise.

We learned how important Food safety is to a child nutrition program. Employee safety in the kitchen is equally important. This lesson will look at identifying safety hazards, ways to prevent accidents, and how to respond to an accident.

Safety Hazards in the Child Nutrition Work

Area

Accidents are always waiting to happen. It is important to be mindful of hazards in your environment.

An accident is always waiting to happen. There are many opportunities in school cafeterias and kitchens for accidents to happen. Think about your work environment. Every day there are: slippery floors, sharp knives, hot surfaces, heavy equipment, and sometimes congested work areas. Add children to the mix and it becomes a great opportunity for an accident.

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Common Categories of Kitchen Injuries

Slips, Trips, &

Falls

Chemical Exposure

Electric Shocks

Strains and

Sprains

Cuts and

LacerationsBurns

Choking

There are seven common categories of kitchen injuries related to accidents. They include: Electric shocks, chemical exposure, slips/trips/falls, strains and sprains, cuts and lacerations, burns, and choking. We will now discuss identifying the hazards, prevention of, and first aid for these injury categories.

Hazard: Slips, Trips, and Falls

Wet floors near sink, steam table, dishwashers, or in the cooler/fridge; Cords on the floor that are not covered or are too short to reach the floor; Grease or food on the floor in food preparation or serving areas; Boxes, cases, or pallets left in the aisle of storage rooms, shipping/receiving areas, or in the cooler or freezer. These are all potential hazards for a slip, trip, or fall. And they can all be easily prevented.

Prevention: Slips, Trips, and Falls

• Keep the Floors Clean

• Keep the Floor Dry

• Be Aware and Be Careful

• Conduct daily inspections to identify hazard areas.

There should be an established floor cleaning schedule in your kitchen. Cleaning products that remove grease and have slip resistant properties should be chosen for use. Immediately pick up any item that is dropped on the floor. Immediately clean up spills as they occur, as well. You should place a cautionary sign indicating that the floor is wet, until it is thoroughly dry. Use ice scoops to minimize spills around the ice machine. Those little ice cubes can melt into a big puddle!

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When trying to reach high places you should use a stepstool or ladder. An office chair does not replace either of these! When spraying a pan, spray the pan over the sink rather than over the floor. This prevents the spray creating a slick surface on the floor. Daily inspections can identify staff wearing the proper shoes; those that are close-toe, slip resistant, and laces tied properly. Also, staff uniforms shouldn’t drag the floor. Inspections can ensure that boxes, crates, and electrical cords aren’t cluttering the aisle or work area. Be smart when carrying loads around the kitchen. Never carry items that block your view.

First Aid: Slips, Trips, and Falls

Never move a fall victim. Call for help immediately.

If someone has fallen, do not move the victim. Call for help immediately.

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Hazard: Strains & Sprains

Bend properly to prevent strains and sprains. Always lift with your legs and not your back.

Day-to-day operations can create many opportunities for strains and sprains. Bending improperly (from the waist rather than the knees) while lifting cases or boxes, trash bags or large kitchen equipment, can cause a strain or sprain. Lifting more than 50 lbs. without asking for assistance can also cause a strain or sprain. Other hazards include: reaching above chest height to retrieve cases/boxes or equipment, removing heavy pans of food from the oven or steamers, twisting without moving your feet to retrieve an item behind you. You could also hurt yourself (or others) by pushing heavily loaded hot holding equipment or transport carts to serving or loading areas without requesting help.

Prevention: Strains & Sprains

Prevention for strains and sprains are as simple as taking your time in activities and asking for help from coworkers. Lift with legs, bending at the knees, not at the waist. To protect your back. You should ask for assistance when lifting or moving anything more than 50 lbs. Change direction when changing tasks or reaching for objects by moving your feet rather than twisting from the waist. Also, when placing heavily loaded pans into ovens or steamers, for example, store them at waist height.

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First Aid: Strains & Sprains

If the injury involves the neck or back, do NOT move the injured person. Call for help immediately.

If the injury involves the neck or back: Do NOT move the injured person unless they are in imminent danger. Call for help. Rest, Ice, Compression, and Evaluation. Remember the acronym RICE. Rest the injured part of the body. Ice packs or cold compresses applied up to 10-15 min at a time every few hours for the first 2 days to prevent swelling. Compression bandages, usually elastic, should be worn for at least 2 days to reduce swelling. Think of an ACE bandage, as an example. Elevate the injured area above the level of the heart as much as possible to reduce swelling.

Hazard: Cuts & Lacerations

Be aware and alert of the many hazards in the work area that could cause a cut or laceration injury.

Be aware and alert of the many hazards in the work area that could cause a cut or laceration injury. Dull knives for food preparation pose a great hazard. Using the food processor, cleaning the slicing blades could be hazardous as well. Do you ever use scissors to portion grapes or open boxes? Those are hazardous as well. Even the placement of foil and film wrap boxes could be hazardous to fingers, arms, etc.

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Prevention: Cuts & Lacerations

But of course, these hazards can be prevented. Paying attention, taking your time, and using your resources wisely are all points of prevention. Keep knife blades sharp – a dull blade can injure someone worse than a sharp one. Utilize proper knife skills – always cut away from your body. NEVER try to catch a falling knife. Wash knives separately and store knives with the blade covered. When walking through the kitchen with a knife in hand, hold the knife facing down and announce that you are walking with a sharp object by saying ‘Sharp Behind’ loud enough so coworkers can hear you. Do not run with a knife. NEVER point the blade at someone. When using manual slicing equipment, always slice with the safety guard on. Electric slicers and food processors should only be run by trained staff with all machine guards in place. Dispose of broken glass properly and immediately.

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First Aid: Cuts & Lacerations

If an accident occurs, follow the steps for first aid. Remember to wear a glove over the injured hand.

If an accident occurs in your kitchen: Cover the wound and apply pressure until the bleeding stops. Wash with soap and water, apply antiseptic and a sterile bandage. Continue to apply pressure and seek medical assistance, if the cut is severe. Any time you have a band aid on your hand or finger in a kitchen setting, you MUST wear a glove over the injured hand.

Hazards: Fires & Burns

There are many opportunities in the school cafeteria for fire and burn hazards.

Hazards in the kitchen that can cause fires and burns include: Removing the pans from oven or steamer; you could burn yourself or a coworker with a hot pan. Lifting film wrap or foil towards you after removing items from steamers, ovens, or microwaves. Steam burns, too. Allowing grease to build up on ranges or drip pans; this can cause an equipment fire.

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Prevention: Fires & Burns

Keep handles or pots turned in so they are out of walkways. Keep potholders within easy reach of hot items such as pots, steam tables, and sheet pans. Use potholders to move hot objects. Never use rags that may be damp. Your apron is also not a way to prevent burns. Use a potholder. Open lids to pots, pans, and plastic wrap over microwaved bowls AWAY from your body to prevent steam burns. Do NOT leave dish cloths, aprons, and other cloth items near any hot surface. If you are walking through the kitchen with a hot object, announce that you are so coworkers know to be alert. Announce ‘Hot Behind’ if walking behind coworkers. You can also announce ‘Coming through Hot’ when walking through kitchen areas with a hot object. Keep ranges and drip pans free from grease to prevent flash grease fires. It’s important to know how to extinguish fires and how to use the extinguisher properly. You should extinguish fires with a fire extinguisher or baking soda. Do NOT use water on a grease fire, water will spread the fire. The image shown here demonstrates the correct way to extinguish a fire. PASS. Pull, Aim, Squeeze, and Sweep.

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First Aid: Fires & Burns

Stop, Drop, and Roll procedures are key if a coworker has clothing catch on fire.

Place burn areas under cold, running water.

If you or a coworker were to have clothing catch on fire: smother the flames immediately. Follow the STOP, DROP, AND ROLL procedures. Place the area under cold, running water. Do NOT apply ointment. If you or a coworker is burned by a hot pan or steam, place the area under cold, running water. Do NOT apply ointment to the burn.

Hazard: Electric Shocks

Be mindful of all the electrical hazards in your work area.

Ovens, steamers, refrigeration units, computers, etc. are all potential sources of electric shocks. Make sure you are not using electrical equipment with cords that have been cut or frayed. Do not allow electrical cords to lie in water. Never use faulty electric equipment.

Prevention: Electric Shocks

Avoid working with water and electrical appliances at the same time. Always unplug an appliance by the plug, not by the cord. Do not use damaged appliances. Notify your manager or supervisor if you notice an appliance is damaged or defective. Don’t overload outlets. Never force a three-prong plug into a two-prong outlet or extension cord. Never use electrical equipment with a frayed cord or bent prongs.

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First Aid: Electric Shocks

Do NOT touch someone who is experiencing electrical shock.

Call for help immediately.

Do NOT touch someone who is experiencing an electrical shock. Remove the source of the shock with a nonconductive material, such as wood or plastic. Call for help immediately.

Hazard: Chemical Exposure

In the kitchen area, you will come into contact with various chemicals. Using chemicals that you have not been properly trained to use can be hazardous. Using more than the recommended amounts of sanitizers, such as bleach, may be hazardous. Using cleaning products from another department or brought from home is hazardous. Another potential hazard is using cleaning products that are not stored in their original containers or are not labeled.

Prevention: Chemical Exposure

Store chemicals in their original, clearly labeled containers with tight lids. Store all chemicals in a separate and secure area away from food or heat sources. Always keep chemicals out of the reach of children. Only use chemicals in a well-ventilated area, not in closed spaces. Wash your hands after using or touching any chemicals or equipment used with chemicals. Make sure Material Safety Data Sheets (MSDS) are available for each chemical used in the work place and all staff

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members know where to find this information.

Do you know where your MSDS sheets are stored?

First Aid: Chemical Exposure

Call the Poison Control Center in case of chemical exposure.

Keep the chemical container to provide accurate information to the control center operator.

Call the Poison Control Center. Keep the chemical container to ensure accurate information is given to the Control Center operator.

Hazard and Prevention: Choking

Ensure that students are not given foods that could be a choking hazard. Slice or chop foods evenly. Do not serve potentially hazardous foods to younger students.

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First Aid: Choking

You must act immediately if there are any signs that a person may be choking, signs include the inability to speak, breathe, or cough. Ask the person ‘Are you choking?’ If they gesture yes, the abdominal thrust is a procedure used to save choking victims. Seek medical assistance immediately.


1. Identify safety hazards in the food service area.

2. Understand ways to prevent accidents from occurring.

3. Understand how to respond appropriately when safety issues arise.

This lesson has covered the potential safety hazards in the food service work area, how to prevent them, and how to respond if a safety issue should arise. Please be sure to read each objective and make sure that you feel comfortable that you have gained the knowledge necessary. Does anyone have any questions?



KENTUCKY DEPARTMENT OF EDUCATIONIn accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: [email protected]. This institution is an equal opportunity provider.

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Area Four- Food Preparation, Equipment Use & Care, and Merchandising

Lesson at a Glance:

Ensuring students receive quality meals is a cornerstone of the FNS meal programs. This section is intended to train school nutrition staff on all aspects of creating the meal, from production to service. It is crucial that the highest standards of quality are met during this process as well as completing the tasks efficiently and effectively.


Presentation(s):

1. Food Preparation, Merchandising, and Equipment Use & Care 2. Standard Production Records for Child Nutrition Programs (embedded) 3. inTeam Production Records for Child Nutrition Programs (embedded) 4. Standardized Recipe Presentation (embedded)

Video:

Food Preparation: Mise en Place (embedded)


Area Four: Food Preparation, Merchandising, and Equipment Use & Care

Professional Standards:2100 Food Production

2140 Use and Care of Equipment4120 Program Promotion

Welcome to the Division of School and Community Nutrition’s Kentucky ONE certification course. This section will provide an overview of food preparation, merchandising, and equipment use and care.

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Area Four: Food Preparation, Merchandising,

and Equipment Use and Care

At the end of this training, participants will be able to:1. Describe the benefits of completing production

records correctly and successfully utilizing production records.

2. Identify three (3) strategies for proper equipment use and care.

3. Summarize the importance of merchandising concepts in a child nutrition program.

This section will provide participants the opportunity to become familiar with production record and other strategies for improving the menu production process. Merchandising concepts, and their importance, will also be discussed.

Staff Responsibilities and Resources

Daily/Monthly SchedulesProduction RecordsStandardized Recipes

As a member of the school nutrition team, it is important you understand what is expected of you. Equally important is knowing who to ask or where to go if you have questions. Your manager has tasks assigned so that every staff member is performing duties to meet meal service regulations and deadlines. Your knowledge of the meal programs and food safety guidelines will help you perform your assigned tasks. There are also other resources to assist your meal preparation duties and other assignments. Each kitchen has: Daily/Monthly schedules, Production Records, and Standardized Recipes.

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Work Schedules

Work schedules created by the site manager will instruct employees of their daily and monthly tasks. Schedules also include required cleaning and maintenance to keep the kitchen equipment working properly and efficiently. Tasks are scheduled according to the needs of the kitchen and menu production. These schedules include time frames for each task. It is important that you pay attention to these deadlines when completing your scheduled duties, as work schedules are centered on meal service times.

Production Records

Standard Production Records for Child Nutrition ProgramsKDE School and Community Nutrition

Share this presentation if your district uses the state production record.

Production Records

inTeam Production Records for Child Nutrition ProgramsKDE School and Community Nutrition

Revised 5/14/2015

Share this presentation if your district uses the inTeam production record.

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Standardized Recipes

Share the Standardized Recipes presentation

Food Preparation: Mise en Place

One of the most important principles to menu production is organization. This video communicates Mise en Place (meez un ploss), a French term which translates to ‘A place for everything, and everything in its place.’ Being organized will help you stay on task and on schedule.

Watch video.

Equipment Use and Care

Examples of common kitchen equipment.

Each kitchen holds different pieces of equipment. Today only the most common pieces of equipment will be discussed. We will review basic knife handling and safety, food slicers, mixers, steam jacketed kettles, and dish disposals. If there is a piece of equipment in your school kitchen that you are not familiar with, ask your Manager for more training before trying to use the equipment.

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Knife Safety

• Carry a knife by the handle with the tip down and the blade turned away from your body.

• Place a damp cloth under the cutting board to prevent it from sliding.

• When using a knife, concentrate on the task at hand.

• Use different colored chopping boards for different food items to prevent cross-contamination.

• Always use sharp knives that are the correct size and blade type for the job.

• Do not hold food in your hand while you cut.

• Keep handles free of grease and other slippery substances.

• Wash knives immediately after use.

• Store knives in a knife rack or in a dedicated knife drawer with blade covers.

There are several types of knives in the kitchen. While the different types may carry out certain functions, the safety measures pertain to all types of knives.

Read safety measures for knives.

Knife Care

• Wash thoroughly after each use in hot water and a mild soap or dish detergent and dry thoroughly with a clean towel.

• When washing knives in a 3 compartment sink, leave knife on the pre-scrape area for safety. Do not leave soaking in water out of sight.

• When drying a knife, do not leave the knife’s edge in a manner that can be harmful.

• For plated knives, clean carefully to ensure platting is not scratched or worn off.

• Never allow a wooden handled knife to soak in water.

Notice that several points of the knife care also contain safety measures.

Read Knife care slide to participants.

Food Mixer Use

• A food mixer is used to blend and combine foods. They use attachments such as beaters, whips, slicers, graters, shredders, choppers and knives to make changes to the specific use of the machine.

• Select the proper bowl and attachment for the mixture.

• Always use scrapers or spoons to scrape down bowl and remove food from beater.

• Allow proper mixing time for products- over mixing is as damaging as under mixing.

• Put a piece of bread through the chopper after grinding cheese.

Read points of food mixer use.

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Food Mixer Safety

• Be sure to fasten bowl and attachment securely before starting the machine.

• NEVER put your hands or any utensils in the bowl while in use.

• Stop the food mixer before scraping down the sides of the bowl during the mixing process.

• If using the mixer for long periods, allow time for the motor to cool.

Read points of food mixer safety.

Food Mixer Care

• Clean Machine:• Clean bowl support, beater shaft, shell and base with hot detergent

solution. Rinse and dry. Scrape and brush out groves on beater shafts as necessary.

• Clean all parts.

• Weekly Care• Clean thoroughly following instructions for daily cleaning.

• Periodic Care• Lubricate machine according to manufacturers instructions.

Read points of food mixer care.

Food Slicer Use

• A Food Slicer is used to slice cheese and deli meats for preparations such as sandwiches.

• Ensure safety guard is properly in place.

• Put the plug in the socket.

• Place food in carriage and hold firmly in place using the food holder.

• Adjust blade control indicator for desired thickness of slice.

• Switch motor on.

• Move carriage back and forth across the blade using the handle to slice the food.

• Switch motor off immediately when slicer is not in use.

Food slicers must be handled with the same care as knives. Slicers contain sharp blades and an electrical component. Proper use requires following safety measures.

Read points of food slicer use.

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Food Slicer Safety

• Never use the slicer when the blade guard is off.

• Always keep hands away from the blade when the machine is in operation.

• Keep the plug out of the socket while cleaning and when the machine is not in use.

• Make certain hands are dry before operating the slicer.

• When cleaning the slicer, do not let water come in contact with the motor or electric wiring.

Read points of food slicer safety.

Food Slicer Care

• Remove parts according to manufacturers instructions.

• Clean blade by wiping entire blade with a heavy cloth, folded and dampened with hot detergent solution, and wrapped around a long handled hook if provided. Wipe from the center towards the edge of the blade. Rinse and dry with a heavy cloth.

• Clean slicer parts including guard and gauge plate using hot detergent solution. Replace guard immediately to prevent injury.

• Wash all surfaces of the frame and base with hot detergent solution.

• Clean under the blade with a damp cloth. • For safety, it is best to use a mesh cutting

glove when cleaning.

• Sharpen Blade• Sharpen blade as needed

according to manufacturer’s instructions.

• Lubricate• Lubricate slicer following

manufacturer's instructions.• Remove Gauge Plate

• Remove and clean gauge plate following manufacturer’s instructions.

Read points of food slicer care.

Steam Jacketed Kettle Use

• Steam Jacketed Kettles are used to quickly heat, boil, or cook large quantities of foods such as meats, beans, soups, stews, vegetables, fruits, pasta, sauces, gravies.

• Adjust kettle to an upright position using hand crank.• Check water level, and if additional water is required, fill according to

manufacturer’s instructions.• Check safety valve. • Turn on steam control valve or switch and adjust heat or steam to

proper temperature and pressure-adjusted thermostat. • Fill kettle no more than ¾ capacity.• Cook food.• Close steam control valve and remove food from the kettle.• Immediately after use, fill kettle with warm water above the cooking

level and soak until washed.

Read points of kettle use.

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Steam Jacketed Kettle Safety

• Be careful when raising the lid to avoid steam burns.

• Make sure that the proper water level is maintained in the water jacket.

• If water jacket has gone dry, DO NOT add water without first allowing kettle to cool.

• Be sure that the safety valve is in good working order by checking it daily.

• If steam pressure rises above safety levels, turn off the kettle and call the service company.

Read points of kettle safety.

Steam Jacketed Kettle Care

• Pre-rinse the interior, scrubbing with a long handled brush and draining liquid by opening the valve at the bottom of the kettle.

• Remove the strainer and fill kettle with hot detergent solution to the food line and scrub with a stiff brush.

• Open bottom valve and turn brush in valve until all the liquid drains out.

• Rinse kettle by filling 1/3 full of warm water, rinsing well, draining and drying.

• Clean the floor recess and mop dry to prevent slips and falls.

Read points of kettle care.

Garbage Disposal Use & Safety

• Garbage disposals are used to grind most food waste. Running water is used to flush the ground waste through the unit and into the main sewer line.

• NEVER put your hands into the disposal.

• If the disposal stops during operation, turn the unit off. Check to see if the unit has been jammed, remove any foreign objects and allow 3 to 5 minutes for the motor to cool before resetting the unit and restarting the machine.

Read garbage disposal points of use and safety.

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Merchandising: Preparing and Serving Meals for your

Customer Base: Students!

Every restaurant has a target customer base. In the school nutrition segment of the food service industry, our target customers are kids. That’s right! The students in your district should be perceived as customers. Menu planners create meals geared towards students and their tastes. Students today have the choice to purchase meals from the school cafeteria. Without student participation, schools don’t receive the necessary funding to continue operations. When student participation decreases, so does program funding.

Merchandising: A Dining Experience

“Hello! How is your day going? What can I get you for lunch?”

How are you addressed when you enter a restaurant? Are you greeted with a smile, and a cheerful “Hi, may I help you?” If not, do you have a bad feeling towards the staff of the restaurant? Think about a time where you experienced friendly, courteous staff at a restaurant. Did that help your experience? Now think about a time where customer service was lacking. Did that make an impact on the rest of your meal? 82% adults choose not to return to a business if they received poor customer service. Students are no different. Good customer service is a key part to the meal service. Customer service is as simple as offering a smile to students as they enter the cafeteria. Greetings of ‘It’s good to see you today!’ or ‘We’ve got a great lunch for you today!’ will go a long way with students. Treat students as diners in a

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restaurant, not a pin number or body in the lunch line.

Merchandising: Presentation

Children eat first with their eyes, then the nose, and then finally their mouths! Presentation is critical to student participation. A food item may taste fantastic, but if it is not appealing to the eye, there will be lots of food waste. Presentation doesn’t have to be fancy and elaborate. Start with full pans of food. Place menu items in containers of various colors. Pay attention to: Color, Texture, Shape, Simplicity, and Height. Think to yourself: does this look appealing to me?


Notice the use of blue food containers. The colors of fruits and vegetables pop out against the blue background. There are also beautiful color combinations on the tray.

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In this photo, notice how the vegetables are used for garnish, as well as consumption. They are prepared correctly: color is bright and crisp, not dull. The colorful peppers and carrots add a bright look to the white chicken.


This cafeteria is offering yellow cauliflower, a fun variation on the normally white vegetable. Radish rounds are offered with broccoli, to offer a crunch, somewhat spicy vegetable option.


Which line would you like to go through? One that looks thrown together? Or the second choice? On the right, it appears as though the product was placed on the line with pride and care. The first option looks as though it was thrown into the bin. While it may seem as though the line on the left is a quicker option, think about the effects of this: -damaged product (resulting in open containers, spilling or leaking fluid) -lack of student acceptance (do they have time to rummage through to find their favorite flavor? Students touching multiple cartons to find the one they want.) -challenges to product counts. (How hard would it be to count this mess?)

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Merchandising: Menus & Meal Themes

Working in a school cafeteria is FUN! Serving lines can be decorated to celebrate holidays, school sports and mascots, Book Week, etc. There are so many ways to decorate the serving and dining areas to create a fun atmosphere for your students. Menus can also be modified to reflect the current school celebrations. Pictured here is a tropical theme. This could be a way to celebrate the end of school OR a fun way to think warm in the middle of winter. During the football season, menu planners may create a ‘tailgating’ menu, with hamburgers or hot dogs. Many schools celebrate Dr. Seuss’ birthday with ‘Green’ Eggs and Ham. What ideas can you think of for your school?


1. Describe the benefits of completing production records correctly and successfully utilizing production records.

2. Identify three (3) strategies for proper equipment use and care.

3. Summarize the importance of merchandising concepts in a child nutrition program.



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Area Five- Efficient Use of Resources

Lesson at a Glance:

Effectively and efficiently using resources is key to having a school nutrition program that consistently provides good service and is sustainable. This section is designed to help school nutrition recognize ways to increase efficiency in the kitchen.


Presentation(s):

1. Efficient Use of Resources


Area Five: Efficient Use of Resources


2110 Food Production

2120 Food Production Records

2510 Inventory Management

2520 Receiving and Storage

Welcome to the Division of School and Community Nutrition’s Kentucky ONE certification course. This section will provide an overview of the ways to be an efficient and proficient school nutrition team member.

Area Five: Efficient Use of Resources

•At the end of this lesson, participants will be able to:1. Recognize the process of menu production in the child nutrition program;

2. Understand the areas of production and the resources needed for each;

3. Utilize resources and suggested best practices to provide cost and waste management in the program.

This section will provide way to recognize the process of menu production in the child nutrition programs, understanding areas and the resources needed, and best ways to utilize the resources.

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Menu Production

Inventory Records

Ordering

Receiving

Storage

The Cycle of Menu Production

There are four key pieces to the cycle of menu production. This process revolves around the menu and is at a constant flow. Areas of the cycle include Inventory, Ordering, Receiving, and Storage. These areas contain practices and procedures we’ve discussed before, such as: temperature recording, standardized recipes, and production records. You will see these practices mentioned throughout the process. Understanding the cycle of menu production and the key areas will help you be an efficient and productive employee in the child nutrition program.


Menu Production

Inventory Records

Ordering

Receiving

Storage

Efficient Use of Resources helps to:• Reduce Waste• Determine Purchasing Needs• Monitor for Theft• Provide information needed to

identify and monitor food costs

Efficient use of resources helps to: reduce waste, determine purchasing needs, monitor for theft, and provide information needed to identify and monitor food costs. Proper counting procedures, ordering according to the menu, utilizing production records, correctly using production records, and temperature monitoring are all examples of using your resources efficiently. We’ll break down each area so you have a better understanding of the cycle.

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Menu Production

This menu has been written for your school and follows the meal patterns for compliant meals. Your child nutrition director or menu planner has preselected the items and the days they are served according to the USDA guidelines we discussed in Area Two: Nutrition Education. Once the menu is reviewed and items needed are collected, two more resources should be utilized: the production record and inventory records.

Inventory Records and Production Records

These are some examples of inventory records and

production records you may see in the school nutrition

programs.

Inventory Records and Production Records will be reviewed by the child nutrition director. These two records will communicate several messages to the director and menu planner. These documents convey: • How much food was used to serve

students? • How much food was left over from

meal service? • Where leftover food was stored. • How much food and supplies are

on hand in the kitchen. • If the amount of food used and

amount in inventory match. Monitoring these two record forms help monitor food waste and the possibility of theft. Next we will look at how these two resources share information.

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Inventory Records

Inventory Records are used to:

• Provide information regarding food and supplies in stock.

• Determine purchasing needs.

• Provide data for food cost control.

• Control theft and pilferage

An effective inventory management system will ensure that foods are maintained safely and are reflective of the financial management goals of your program. This system will ensure the maximum value is generated from food and supply investments. Inventory records are measures to manage the quantity of food on hand. The goal of a successful inventory: Keep on hand no more, or no less, than what is needed. There are two types of inventory: physical inventory and perpetual inventory. A physical inventory MUST be conducted on a monthly basis. A perpetual inventory MAY be conducted on a daily basis. Your FSD will determine what type of inventory the child nutrition program will conduct.

Inventory Records - Physical

• Process of physically counting all food, milk, and supplies in the inventory.

• Should be conducted during the same time period each month.

• The inventory record should clearly identify all food, milk, and supply amounts on hand and the value for each item.

Physical inventory is the process of physically counting all food, milk, and supplies in inventory. These should be conducted during the same time period every month. The record should identify all food, milk, and supply amounts on hand and the value for each item.

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Inventory Records - Perpetual

• Perpetual inventory updates the number of items on hand by subtracting and adding the items used and received on a daily basis.

• At any given time the balance on hand should be the amount in inventory.

• The perpetual inventory is reconciled each month when the physical inventory is conducted.

A record of food and supplies received, issued, and a running balance on hand is called a perpetual inventory. Some states require schools to maintain perpetual inventory records. A manual perpetual inventory is time consuming and, unless required by the state agency, for small operations may not be cost effective.

Inventory Records

• Inventory records are needed to record the inventory counts for all items. • Items should be listed according to the areas in which they are stored (refrigerator,

freezer, dry storage, etc.)• The unit measurement for each item should describe how the item is stored or how it is

purchased• Case• Pack• Each• Pound

The beginning and ending monthly inventory values and the expenditures for purchased food for the month are used to determine the cost of food used. This counting and tracking system may be a manual system or an electronic system such as using excel or a software program. All of the inventory management systems should provide the same information regardless of the format used. The inventory count must also be consistent. Record in increments such as ¼, ½ or ¾ when whole increments of a product is not in stock. For example, if a case of ketchup packets is open and it is visible half of the case is used, then the physical inventory amount of the case is ½ case. If you have 3 cans of peaches, you can either document ½ case or 3 each.

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Inventory Records

Food safety is also a part of keeping correct inventory. SFAs are required to ensure that food is stored in a manner to protect them from spoilage, infestation, damage, or other conditions that may jeopardize the safety of food. Foods that show signs of spoilage, infestation, or other visible defects should not be used regardless of the product dates or when the foods were received. Proper food storage practices ensure that food is maintained in a safe manner and that shelf life is maximized. If you are conducting an inventory report or assisting with one, and notice food with spoilage or defect, notify a manager. The proper procedures for disposal must be followed and the items documented. Dented cans can produce harmful botulism toxins. Torn, wet boxes can attract pests and rodents. They can also be signs of freezer burn.

Ordering

Inventory records help when determining what items are necessary in order to meet program needs. After consulting the menu for the next week, you may find that inventory shows a lack of product and supplies. Inventory, along with production records and standardized recipes will help you order the quantity of product required for every student to be offered a compliant meal. The item list may be as technical as an electronic spreadsheet, prepopulated with menu items and prices. It may be as simple as a sheet of paper with items written

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down throughout the week. Whichever way your program site chooses to write orders, what is actually ordered is what matters most.

Date:

Name of School:

Meat Grains Fruit/Veg.

Milk /Meat/Meat Alt. /

/////

Fruits //////

Vegetables //////

Whole Grains & Grains /

/////

Other Foods //////

FOOD USAGE SHEET

Actual Non-reimbursable Meals:

Menu:

(Item Pulled From Inventory) (Cases, Bags, Etc.)

Planned No. of Student

Portions/ Planned No. of

Adult and A la Carte Portions

Prepared Number of Portions

Number of Portions

sold as ala carte

Leftovers/Waste (#

of portions)

Food Used Amount Used

Planned Student Meals:

Number Planned Non-reimbursable Meals:

Food Components

Menu ItemsActual Portion

Size

School EquivalentsRecipe

Number

Actual Reimbursable Meals Served:

O ffer Versus Serve:


LUNCH PRODUCTION RECORD

Age/Group Used:

• Planned Number of Portions

• Prepared Number of Portions

• Number of Portions Sold A la Carte

• Leftovers/Waste

The production record is a very useful tool for the child nutrition programs. They tell a ‘story’ of sorts. When a production record is completed correctly, it will communicate how much the kitchen needs to prepare next time that menu is served. Whether or not there was an excess of leftovers or if the staff had to prepare extra items will be recorded for future preparation purposes. When a program is ready to place an order for food delivery, they should consult the production records from the last time the menu was offered. They can then determine how much of each menu item is needed.

Ordering• What is currently in stock?• Do I have available what is

needed?• Are there USDA commodity

foods that can be used?

The next step is to check your inventory record. What is currently in stock in your kitchen? Do you have the items on hand that you will need when the order is due to arrive? Are there USDA commodity items available in your inventory that you can use, instead of ordering a commercial item? Consult your inventory record to see if there are any excess USDA commodity items. Ask for approval to substitute like items on the menu. For example, if you have an overabundance of canned peach slices, and the menu calls for pears.

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Receiving• Check the delivery invoice

against your actual order. • Check to make sure items

listed on the invoice are included in the delivery.

• Only accept food shipments from approved sources.

• Check that the delivery vehicle is clean.

• Ensure that chemicals have been stored separately from food and food containers on the vehicle.

Receiving food and supply orders are more than putting boxes on a shelf. Following the receiving guidelines ensure program efficiency. Only accept orders from approved vendors. Delivery vehicles should be clean and free of any evidence of pests. If the vehicle storage area is visibly dirty, reject the shipment. When receiving an order, make sure the items you ordered are on the invoice. Were these the items you ordered, in the quantity you ordered? Also, check to make sure the items listed on the invoice are included in the delivery. Mistakes happen, and sometimes orders can be ‘shorted’ without the delivery person knowing. Notify the delivery person when they’re there. Make note on the invoice that the item(s) were not included.

Receiving• Check that the temperatures of

refrigeration and freezer units on the vehicle are at the correct temperatures.

• Using a probe thermometer, check that the internal temperature of refrigerated foods is at or below 40°F for refrigeration units and below 0°F for freezers.

• Do not accept food that is spoiled, damaged, or past its ‘best before’ date.

• Reject products with broken boxes, torn bags, or strange odors.

Checking the temperatures of items received is a very important step in the receiving process. If you are receiving refrigerated or frozen products, you must check the items with a thermometer to make sure the internal temperature is at or below 40°F for refrigerated items and below 0°F for frozen. If an items is within the temperature danger zone, do not accept it. Reject food that is spoiled, damaged, or past it’s ‘best before’ date. It is also advised to reject products with broken boxes, torn bags or strange odors.

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Receiving

The temperature of items received must be checked upon delivery. It is important to measure and record

these temperatures properly.

The method for checking temperatures of foods received is different than when checking temperatures of prepared foods. We’ll use the pictures here as examples. In the first picture, the employee is checking the temperature of an item that is in a sealed package. Do not puncture or open the packages. Insert a probe thermometer between two packages. If the items are refrigerated, make sure they are below 40°F. If they are frozen, check that they are below 0°F. In our second picture, the employee is checking the temperature of fresh produce. Notice one of the heads of cauliflower have been selected for a temperature check. The probe thermometer has been inserted into the head of cauliflower to make sure the temperature is correct. Putting away the food shipment as soon as possible, in the correct areas, is the next step in the process.

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Storing

When putting away a food shipment, store foods in this order.

• Potentially hazardous foods requiring refrigeration (meats, seafood, dairy, etc.)

• Frozen foods

• Less hazardous foods that require refrigeration (fresh, uncut fruits and vegetables, etc.)

• Dry goods

It is very important to store your food shipment as soon as possible. Once your invoice and order guide are checked and everything has been accepted or rejected, store the items in their proper areas. Store foods in the following order: potentially hazardous foods requiring refrigeration, frozen foods, less hazardous foods that require refrigeration, and then dry goods.

Storing

Date marking is a practice that helps with the First In First Out (FIFO) process. Old stock is pulled to the front and the newer stock is stored behind. When date marking for FIFO, note the code date on products. They may include: ‘best before’ dates, ‘expire’ date or ‘use by’ date. Rotate stock so that old stock is always used before the new stock. Date Marking practices vary according to school cafeteria sites. Some sites prefer to date each item when they are being checked in. Other sites may date mark once the item is placed on the shelf. It doesn’t matter when an item is date marked, just as long as it is done.

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Storage Guidelines

Storage Guidelines:

• Make sure all food is labeled with the product name and the date that it was received.

• Use only food-grade containers to store food.

• Do not store food on the floor. All food should be stored at least 6 inches off of the floor.

• Store raw meats, poultry, fish and dairy products below cooked, prepared and ready to eat foods.

• Check the temperature of the cooler and freezer on both the built-in and portable thermometers to ensure the internal temperatures are correct.

Some additional guidelines for storage include: Date Marking; make sure all food is labeled with the product name and the date it was received; Do not store food on the floor. In every storage area, food should be stored at least 6 inches off of the floor. When storing raw meats, poultry, fish and dairy products; make sure they are below any cooked, prepared or ready to eat foods. This prevents cross-contamination. Checking the temperatures of refrigerators and freezers to ensure they are at the correct internal temperature. Daily temperature monitoring will assist with this part of the process.


Looking at the process as a system of thinking about things, rather than a set of rules, will help if the steps seem overwhelming. There are parts to the process that cannot function without the other. When they all come together and are performed correctly, they help to create an efficient child nutrition program.

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1. Recognize the process of menu production in the child nutrition program;

2. Understand the areas of production and the resources needed for each;

3. Utilize resources and suggested best practices to provide cost and waste management in the program.

This lesson covered the cycle of menu production and key areas to help you be an efficient and productive employee in the child nutrition program. Please be sure to read each objective and make sure that you feel comfortable that you have gained the necessary knowledge. Does anyone have any questions?

Allow participants to ask questions.

DIVISION OF SCHOOL AND COMMUNITY NUTRITIONKENTUCKY DEPARTMENT OF EDUCATION


Documents

Kentucky ONE - Pennsylvania Department of Education ONE Course Instructor Manual... · Kentucky ONE (Orientation for New Employees) ... a hands-on, interactive activity to reinforce