Salad Bars How to Meet the Bar
Acknowledgement Statement You understand and acknowledge that: The training you are about to receive does not cover the entire scope of the program; and that You are responsible for knowing and understanding di all llhandbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.
Background Both the USDA, Food and Nutrition Service (FNS), encourage the use of salad bars in school meal programs. Significant data indicate that salad bars can be an effective means of increasing student fruit and vegetable consumption. Schools with salad bars offer a wider variety of fruits and vegetables than other schools. Salad bars may also lower plate waste in school meal programs.
Salad Bars - ARM According to the Administrative Reference Manual Salad bars that offer multiple vegetable subgroups every day is a great way to meet the weekly vegetable subgroup requirement. The salad bar must be available to all children each day and offers all of the required weekly subgroups over the course of the week. Salad bars can also be used to serve one component or multiple components. Multiple components require a combination of fruits and vegetables with a meat/meat alternate, such as a chef s salad or a fruit plate with cottage cheese. These food items must be served in the minimum amounts as required by the meal pattern.
Salad Bar ARM Pre-portioning food items is one way that can assist foodservice staff in quickly identifying portion sizes. If not pre-portioning, then the cashier must be trained to judge accurately the quantities of self-serve items on student trays, to determine if the food/menu item can count toward a reimbursable meal.
Salad Bars - ARM Schools using salad bars are required to use specific serving size utensils to meet quantity requirements to encourage students to take appropriate food amounts. Regardless of the serving utensils used, however, SNP staff must ensure that the potions on the student s tray meet the meal pattern requirements. This may be done by training the cashiers to visually identify the correct portions or by pre-portioning the food items. Vegetable subgroups offered on a salad bar need to be itemized on the production records. These food items must also be listed on the menu.
Resources Please review the Salad Bars Questions and Answers (January 2011 Edition) in the ARM Lunch Section 9.69
Salad Bars Best Practices Handling Fresh Produce in Schools, a USDA and National Food Service Management Institute fact sheet that provides specific food safety recommendations for produce. Available at http://www.fns.usda.gov/fns/safety/pdf/best_practices.pdf. Program Information o Manual, Retail Food Protection: o Recommendations for the Temperature Control of Cut Leafy Greens during Storage and Display in Retail Food Establishments. Available at http://www.fda.gov/food/foodsafety/retailfoodprotection/ucm2 18750.htm. Program Information Manual: Retail Food Protection Storage and Handling of Tomatoes. Available at http://www.fda.gov/food/foodsafety/retailfoodprotection/indus tryandregulatoryassistanceandtrainingresources/ucm113843.h tm.
Salad Bars Best Practices Retail Food Safety Program Information Manual: Safe Handling Practices for Melons. Available at http://www.fda.gov/food/foodsafety/retailfoodp rotection/ucm217290.htm. Fruits and Vegetables Galore: Helping Kids Eat More, a USDA publication that contains information on how to train students on salad bar etiquette. Available at: http://teamnutrition.usda.gov/resources/fv_galore.html.
How do I get started?
Lets Move Salad Bars to Sh Schools
Lunch Box
NFSMI Webinar on Salad Bars
USDA Policy Memos Menu Planning Ideas
Point of Sale A salad bar may provide a complete reimbursable lunch (with the exception of milk) or menu items that count as a part of the reimbursable bl lunch. To ensure student selections meet required portions, the SFA must station the Point of Service (POS) after the salad bar. However, the USDA recognizes that in some cases the design of school food service areas necessitates placing the salad bar after the POS location. The USDA encourages state agencies (SAs) to identify if acceptable POS alternatives for the placement of salad bars after the POS that SFAs may select without prior approval. SAs may also authorize other alternatives for salad bar placement after the POS on a case-by-case basis. The USDA requires SFAs to submit such requests in writing to the SAs for approval.
Vegetable Variety ROMAINE LETTUCE SPINACH LEAVES ICEBERG LETTUCE TOMATO, WEDGE CARROTS, BABY CARROT SALAD RED BELL PEPPERS SOYBEANS BLACK BEAN PINTO BEANS POTATO SALAD GREEN PEAS ROASTED CORN CUCUMBERS CABBAGE CELERY STICKS MUSHROOMS ONION
Meat/Meat Alternate Choices TUNA SALAD BOILED EGGS CHICKEN SALAD CHICKEN NUGGETS CHICKEN STRIPS GRILLED CHICKEN TURKEY, SLICED or CUBES YOGURT CHEESE STICK HAM, SLICED CHEESE, SL. S. (.5oz ea) DICED HAM SHREDDED CHEESE TACO MEAT SHREDDED MOZZARELLA
GRAINS SALTINE CRACKERS GRAHAM CRACKERS DINNER ROLL CROISSANT BAGEL GARLIC TEXAS TOAST TORTILLA WRAP CORNBREAD SQUARE SUN CHIPS CHEDDAR CRACKERS WW PRETZELS CINAMMON ROLL BLUEBERRY MUFFIN BANANA NUT MUFFIN MUFFIN TOPS
FRUIT CANNED FRESH WHOLE FRESH CUT UP IN SEASON
LAYOUT EQUIPMENT
Before and After the Serving Line, Before Cashier
Salad Bar Location After Cashier Converted Steam Table
Can Serve as Breakfast Kiosk
Use Long Tongs, Utensils Use half & quarter size pans
Hand Sanitizer Station
Training Students What is a complete serving Carrots (3 sticks) Celery (3 sticks) Olives ((7 ppieces)) Grapes (7 pieces) How many servings allowed of a specific item if there are limits Sanitation rules and regulations g ((do not
Training Staff Setting up the Salad Bar Settingg upp the Utensils that will be used Sanitation rules and regulations How to keepp the Salad bar clean Ho to visibly count and claim fruit and vegetable g components p How to log food items in a food production record.
MENUS
Menu Options Romaine Lettuce Cherry Tomatoes Baby Carrots Corn Cucumber Slices Grapes Apple Slices Sliced Turkey Boiled Egg String Cheese Goldfish Crackers Ranch or Italian Dressing Romaine & Spinach Cherry Tomatoes Green Peppers Black Olives Broccoli, Plum Kiwi Halves String Cheese Chicken hi k Salad l d Yogurt Goldfish Crackers Ranch or Italian Dressing Romaine, Diced Tomato Baby Carrots Peas Sliced Zucchini Cantaloupe, Tuna Salad Shredded Cheese Sliced Pepperoni Goldfish Crackers Rotini Pasta Salad Macaroni Salad Ranch or Italina Dressing
Production Records
Where do I log the food stuff All food items must be recorded on the production record All components must be offered if it is a stand alone salad bar Dressings and condiments must be logged in production d i recordd If using bulk dressings, weigh items before f total for t t l amountt preparedd andd after ft for f leftover
Sharyland ISD Best Practices
Elementary
Elementary
Elementary
Elementary
Elementary
Elementary
Elementary Salad Bars Salad Bar Main Line plus Veggies from Salad Bar
Elementary Serving Line Main Line Salad Bar
Elementary Main Line plus veggies Dressing Station
Elementary Dressings Cherry Tomatoes Salad & Fruit
Elementary Serving Line Main Line Reimbursable?
High School Salad Bar Salad Bar
High School Tray 1 Tray 2
More Selections
Food Safety The implementation of food safety standards and best practices to minimize the h riskk off food-borne f db illness ll among students is important for all foods served in p g school meal programs. The National Food Service Management Institute s fact sheet, Best Practices: Handling Fresh Produce i Schools in S h l (http://www.nfsmi.org/resourceoverview.aspx?id=3 51), provides food safety recommendations for all aspects of produce handling from purchasing and receiving to serving and storage, as well as recommendations for specific types of produce.
HACCP SOP s Preventing Contamination at Food Bars Cooking Potentially Hazardous Foods (Sample SOP) (Sample SOP) PURPOSE: To prevent food-borne illness by ensuring that all items held on PURPOSE: To prevent food-borne food bars are protected from illness by ensuring that all foods are contamination. i cooked to the appropriate internal temperature. SCOPE: This procedure applies to anyone who is responsible for SCOPE: This procedure applies to maintaining and monitoring the self- foodservice employees who prepare or service food bars. serve food. KEY WORDS: Contamination, Self- Service, Salad Bars, Food Bars KEY WORDS: Cross-Contamination, Temperatures, Cooking
HACCP SOP s Controlling Time and Temperature Cleaning and Sanitizing Food Contact During Preparation Surfaces (Sample SOP) (Sample SOP) PURPOSE: To prevent food-borne illness by limiting the amount of time that potentially hazardous foods are held in the temperature danger zone during preparation. SCOPE: This procedure applies to foodservice employees who prepare food. KEY WORDS: Cross-Contamination, Contamination Time and Temperature Control, Food Preparation, Temperature Danger Zone PURPOSE: To prevent food-borne illness by ensuring that all food contact surfaces are properly cleaned and sanitized. SCOPE: This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces. KEY WORDS: Food Contact Surface, Cleaning, Sanitizing
Resources To support the implementation of salad bars in school meal programs, USDA Policy Memo SP02-2010-Revised provides a number of resources and a Question and Answer section. Additional resources include: Let s Move Salad Bars to Schools: http://saladbars2schools.org/ Healthy School Environment: http://www.healthyschoolenvironment.org/home
Comments and Questions
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