level 1 courses

8/13/2019 Level 1 Courses

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Welcome

School Food ServiceCertification

Level 1 Training


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School Food Services

Level 1 Courses

Rules & Regulation

Sanitation

Safety and First Aid

Food Preparation &

Merchandising

Equipment Use and Care

Efficient Use of

Resources

Nutrition Education


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Rules & RegulationsObjectives

Become aware of the background and goals of

school food service

Gain a working knowledge of the school breakfast

and lunch meal patterns Understand the concept of Offer versus Serve

Realize the importance of source documentation in

claims for reimbursement and Production records

Become aware of USDA donated foods and theirimportance

Recognize that school meals are funded through

several methods at varying rates


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Rules and Regulations

The goal of the Child Nutrition Programs is tosafeguard the health and well being of the nationschildren

Work is governed by federal, state, &local rules & regulations

Programs are subsidized & intended to

provide nutritional needs of all children

Food and Nutrition Service of US Dept ofAgriculture administer program in cooperation

with the Kentucky Department of Education


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Child Nutrition Programs

The National School

Lunch Act was

passed by Congress

in 1946 Malnutrition in

enlisted men in

WWII

Dual purpose Using surplus

agriculture products

Provide improved

nutrition for nations

children

Child nutrition Programs

School Lunch Program

School Breakfast Program

Special Milk Program

Child Care Food Program

Summer Food Service

Program


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Meal Pattern

Requirements

The school lunch meal

pattern is designed to ensure

that approximately 1/3 of a

childs dietary requirements

are met. The meal pattern

requirements address 5 food

groups

The meal pattern

requirements serve asminimum standards

They are the basis of meeting

the nutritional requirements

of the children we serve Example of Production Plan
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/ProductionPlan.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/ProductionPlan.pdf


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Offer Versus Serve

Allows students tochoose less than all ofthe food items offeredwithin the lunch

pattern. Reduces plate waste

All Senior highschools must allowstudents to refuse to

take food they willnot eat

Can agree to Offer vsServe at lunch for

Elementary & MiddleSchools

Can refuse anyof the

5 items, but at least 3

must be chosen

All schools & gradelevels have the OfferVersus Serve optionfor breakfast

Milk is NOT required

to be taken


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Offer Versus Serve

Accountability is importantwith such resources asdonated foods andreimbursement.

Schools receive aid from the

Federal Government in theform of:

Reimbursement money

Donated Commodities

Nutrition Information

Schools must supplyProduction Records,including

Quantities of food used

Number meals served

Use of leftovers

USDA purchases surplusfood from farmers

While schools receive

reimbursement for student

meals, they receive nothing

for adult meals Adults should be charged

highest student rate +

reimbursement

Family size/income are used to

determine eligibility for

free/reduced lunch

All students must be treated the

same.

No separate tables, lines or

food choices

Also eligible for free/reduced

breakfast


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SanitationObjectives

Become aware of food-borne illnesses

Become aware of personal

appearance of food service employees

Become aware of sanitary procedures


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Sanitation

Four areas critical to food service

sanitation

Food borne illness Personal Hygiene

Food Storage

Pest Control

Food borne illness is caused by foods

containing bacteria harmful to the body


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Bacteria

Bacteria multiply under warm,

humid conditions, especially when

foods are allowed to stand at room

temperature.

Keep hot foods HOT, and cold foods

COLD

Bacteria grows in temperatures

between 40 degrees and 140

degrees F (The DANGER ZONE)


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Food Borne Illness

Information you must get

Name, address, phone

When person ate(date/time)

Everything person ate Time person got sick

Symptoms

About Foods Involved

Keep all leftovers of

suspected food and markDO NOT USE

Whom to call

Health Department

School Officials


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Personal Hygiene

Personal Appearance

Wear clean clothes;

Uniforms are better

Use a hair net

Firm supportive shoes

Bathe/shower daily

Use deodorant

Wear moderatejewelryno dangling

necklaces or loose

jewelry

Personal Habits to Avoid

Sneezing/coughing

Scratching hair/fixing hair

Wiping mouth/nose with

fingers

Smoking in non-

designated areas

Nibbling in food

preparation or service area


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Personal HygienePersonal Requirements of a Food Service Worker

Wash Hands

Reporting to work

When dirty

After using handkerchief, visiting restroom, eating, or

smoking Handling produce & garbage cans

After mopping

Smoking & Eating

Use designated areas, at designated times

Wash hands

Handling Food Avoid if boil, cut, sore, or rash is present

Avoid if employee has a cold, nausea, diarrhea, fever, orsore throat.


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Ten Commandments of

Sanitation

Make certain internaltemperature of 45 degrees F(7.2 degrees C) or less

Use extreme care instoring/handling food

prepared Cook or heat-process food

to recommendedtemperatures

Relieve infected employees

of food handling Require strict personal

hygiene

Heat leftovers to internaltemperature of 165 degreesF (73.9 degrees C).

Make certain that hot

holding devices maintain

food temperatures of 140

degrees F (60 degrees C) or

higher Give attention to inspection

& cleaning of raw

ingredients that require

little/no cooking

Avoid carryingcontamination from raw to

cooked & read-to-serve

foods via hands,

equipment, and utensils.

Clean/sanitize surfaces


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Eight Capital Offenses of

Sanitation

Failure to properlyrefrigerate food

Failure to thoroughlyheat or cook food

Infected employees whopractice poor hygiene

Preparing foods a day ormore before they areserved

Incorporating raw,contaminatedingredients into foodsthat receive no further

cooking

Allowing foods toremain at bacteria-incubatingtemperatures

Failure to reheatcooked foods that killvegetative bacteria

Cross contaminationof raw foods withcooked items byworkers whomishandle foods orthrough improperly

cleaned equipment


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Dry Food Storage

Keep foods at room temperature (70

degrees F or lower)

Higher temperatures cause: Bacteria to multiply rapidly

Foods to rot and mold

Weevils & other insects

Vitamins destroyed

Foods lose color

Dry storage should be inspected

regularly for structural damage,

infestation and damaged foods.


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Cold Storage

Frozen foods should

be stored in their

original container

Maintain

temperatures of 0

degrees F (-18

degrees C)

Thaw all frozen

foods in therefrigerator

NEVERthaw at

room temperature

Maintain a temperature

of 45 degrees F (7

degrees C) or lower

Wash highly soiled

fruits/vegetables before

refrigerating

Refrigerate ground meat,

salad, & cooked foods in

shallow pans

Never cover shelves withfoil, paper, or other

material that will

interfere with

adequate air circulation


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Cooking

Cook potentially

hazardous foods to an

internal temperature of165 degrees F (74

degrees C)

Maintain hot foods held

for serving or beingtransported at or above

140 degrees F (60

degrees C)


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Facility & Equipment

Keep floors free fromdirt and in good repair

Clean walls/ceilings.

Keep windows, doors,screens, and light

fixtures in working order Use exhaust fans to

remove odors, smoke, &insects

Use hoods over cooking

areas & dishwashingequipment

In a food-safe facility,exhaust fans and hoodsare kept clean and ingood operating order

Dishwashers shouldwash at 150 degrees F(66 degrees C); Rinse 180degrees F (83 degrees C)

Sanitize food contact

surfaces (1/2 oz of 5%bleach)

Clean tables, stoves,sinks, peelers, choppers,mixers, and cooking andeating utensils after each

use Clean storerooms &

keep orderly

Scrub restrooms daily.Paper towels and soap

should be available at alltimes


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SafetyObjectives

Identify major types of injurieswhich occur in food service.

Identify major causes of accidents infood service

Identify types of fires and fireextinguishers in the workplace

Identify chemicals used in foodservice that could be potentiallydangerous.


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SafetyInjuries

Six major types of

injuries

Sprains

Strains

Cuts/punctures Blows/bruises

Burns (Heat &

Chemical)

Broken Bones

Most common accidents

Overexertion

Falls

Cuts

Fires Mistakes using

equipment/chemicals

burns


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Accident PreventionOver-exertion

Learn the right way tohandle heavy objects Lift with the legs, not

the back

Use carts to transportitems

Get help from anotheremployee to carry heavyobjects

The back is the part ofthe body most affected

by strains

Think before you lift

Safe liftingSize UpThe Job Lifting
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/SIZEUPTHEJOB.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/SIZEUPTHEJOB.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/lift2.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/lift2.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/SIZEUPTHEJOB.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/SIZEUPTHEJOB.pdf


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Clean up spills &

dropped food

immediately

Always walk, do not

run

Always use ladder or

stepping stool for

climbing

Never climb on boxes

Accident PreventionFalls


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Use proper knife

Use cutting board

Carry knives by handle

with blade away frombody

Never put knives inbottom of sink

Peel away from thebody

Treat can openers &opened cans carefully

Accident PreventionCuts


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Caused by fires,chemicals, electricity,

or contact with hot

items (most common)

Burns can be reduced: Consider every pot as hot

Handle pots/lids with care

Open oven/steamers

carefully

Get help to carry large pots Use hot pads or gloves. Do

ot use aprons or towels

Keep handles out of aisles

Accident PreventionBurns

Burns can be prevented
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/safety.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/safety.pdf


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Types of Fire

Class A

Fires in wood, paper,

rags, & cloth Class B

Flammable liquids,

such as gas, grease,

fuel, cleaning solvent

Class C Electrical fires

Accident PreventionFire

Know About Fires & Extinguishers
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/fire.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/fire.pdf


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Keep equipmentfree of grease &clean

Store chemicalsproperly

Make sure that allelectrical cordsare in proper

condition All employees

should know thelocations of allfire extinguishers

Accident PreventionFire Prevention

Keep storeroom free

from paper, boxes and

rags

Keep hot fats & greasefrom splattering

Light matches before

turning on gas when

lighting equipment Be careful if or when

smoking and do so only

in areas approved for

smoking


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Food service employeescome in contact withchemicals daily

There are chemicals in

the kitchen arepotentially dangerous Bleach

Dishwasher detergent

Oven cleaner

De-limer

De-greaser

Drying agents

Cleanser

Liquid detergent

Glass cleaner

Laundry detergent

Insecticides

Rodent bait

Disinfectant

Lemon oil polish

WD-40

Each kitchen musthave chemical datasheets for potentialdangerous substances

Accident PreventionChemicals


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Food Preparation MerchandisingObjectives

Become aware of basic food preparation

to enable personnel to read recipes and

follow directions Develop skills in using standardized

recipes

Become knowledgeable of merchandisingopportunities that exist


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Standardized Recipes

The process of quantityfood preparation requires

an employee to be able to

read and interpret

standardized recipes

Food Buying Guides Charts

Equipment

Instructions

Directives

A standardized recipe ismade up of a list of

ingredients and a detailed

instruction for preparation

Information found in a

standardized recipe

includes:

Name of recipe

Classification of nutritional

contributions

Ingredients by form &

order of use

Weights and measuresDirections

Savings yielded

Variations

Purchasing units.


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Example Recipe

How many servings will this recipe

yield? How many lbs of fresh onions would

I need for 50 servings?

How much raw ground beef would Ineed for 50 servings?

How many cans of tomato pastewould I need for 50 servings?

Lasagna Recipe

F d P ti
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/lasagna.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/lasagna.pdf


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Food Preparation

Terms

To bakeis to cookby dry heat

To breadis to coatwith bread crumbs

To chopis to cut

into small pieceswith a sharp tool

To deep fryis tocook in deep fat.

F d P ti


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Food PreparationTerms

To sautis to

brown lightly in a

small amount of fat Au gratinis food

covered with a

sauce and covered

with crumbs

Condimentsare

food seasonings


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Merchandising Hints

Look Good with garnishes, clean neat uniformsand decorations

Ask for student reactions

Cooperation with school staff

Present at civic group programs

Attend PTA

Dress in school colors and themes

Fast Service

Food arranged attractively on plate

Positive attitude toward students and staff

Smile

Color and Texture are important elements of

merchandising

Equipment Identification


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and Uses

Objectives

To identify the type and uses of food

service equipment necessary for the

correct production of food. To identify potentially hazardous pieces

of equipment and how to prevent

accidents.


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There is some

equipment that is

essential for the

productivity of the foodservice program

The appropriate

operation of equipment

is dependent upon

proper training

Some pieces of

equipment can be

potentially hazardous

Most common

equipment:

Cutter or chopper

Cutter/Mixer

Garbage Disposal

Knives

Mixer andAttachments

Slicer

Steam-jacketed

kettle


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Cutter/Mixer


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Cutter/Mixer

Vertical Cutter Mixer

Includes vertical

cutter.

Can be used for

Bakery products

Meats

Salad dressing

Cutting fresh

vegetables Pureeing fruits

View FACT SHEET
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/vcm.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/vcm.pdf


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Garbage Disposal

Used to grind most

food waste withrunning water to

flush grounds

through unit to

sewer line

View FACT SHEET
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/garbage.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/garbage.pdf


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Knives

Types of Knives Boning

French

Paring

Bread

Slicer

Some Important Points

Be careful that blades

do not strike againsteach other

Never use a knife to cut

string, rope, or tapeView FACT SHEET
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/KNIVES.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/KNIVES.pdf


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Mixer and Attachments

Used for

combining or

blending foodmaterials

Two types

Bench typeFloor type

View FACT SHEET
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/mixer.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/mixer.pdf


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Slicer

A slicer is an

adjustable power

knife with arevolving blade.

Always unplug

the slicer before

cleaning

View FACT SHEET
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/slicer.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/slicer.pdf


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Steam Jacketed Kittle

Large cooking potused for

Steaming

Boiling Simmering large

amounts of food

Eliminates theneed for heavy

stock pots Easy to clean

Heats up quicklyView FACT SHEET

Efficient Use of Resources
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/steam.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/steam.pdf


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Efficient Use of ResourcesObjectives

To understand the significance of efficientuse of available resources

To know what a job description is

To be able to read a work schedule andknow what is expected

To be able to use work simplificationprocedures

To know the difference between measuringby volume and by weight

Identify characteristics of a good foodservice employee


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Efficient Use of Resources

Job Description

Written list of

duties/tasks that an

employee is

expected to do See example

Work Schedule

An outline of work

to be performed

with time

requirements and

procedures to

follow

See example

Work simplification is theprocess of eliminatingnonessential work.

Some steps to take at thebeginning of the day could be:

Check the work schedule &menu for the day & determinethe tasks to be done

If cooking, find the rightrecipe first

Determine all foods needed

for preparation Using a cart, pick up all food

needed and take it to the foodpreparation area

Make sure all tools/equipmentare available

Start preparation


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Measuring Food

Measuring by weights

(pounds and ounces)

Must know how scale

works

Measuring by Volume(tablespoon, cup, pint,

quart, gallon)

Must know the

difference between

liquid and dry measuring

tools

You must keep the

various equivalencies in

mind

When using Volume,

it is always quicker

and more accurate to

use the largest volume

measure available

Example: 1 quarts

instead of 6 cups

Basics at a Glance

Characteristics of a Good
http://localhost/var/www/apps/conversion/tmp/Handouts/basics.pdfhttp://localhost/var/www/apps/conversion/tmp/Handouts/basics.pdf


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Characteristics of a Good

Food Service Employee

Friendliness Its easier to work with a

friendly co-worker than agrumpy, nasty one.

Self Confidence Have the confidence to do

it.

No one respects a personwho acts like a door mat.

Humor Remember everyone makes

mistakes. Laugh at yours,ask for help & correct them.

It is better to have peoplelaugh with you than at you

Tolerance Remember that everyone will

not do things the way you

would, but that doesnt mean

it is the wrong way. Nobody likes someone who

knows it all-all of the time.

Assertiveness If you see something that

needs to be done and youknow howdo it!

Dont hang back and wait to

be asked

A good food service employee has the following characteristics:

Nutrition Education


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Nutrition EducationObjectives

Understand that the Child Nutrition meal patterns

are based on the Basic 5 food Group guidelines

Learn food preparation techniques which will

assure nutrient retention

Understand the Dietary Guidelines for Americans

as they specifically relate to controlling sodium,

sugar, fat, and increasing fiber in school meals

Gain knowledge to help students make more

healthful food choices

Work cooperatively with classroom teachers in

promoting good nutrition practices


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USDA FOOD PYRAMID

http://www.mypyramid.gov

Child Nutrition Meal Pattern &
http://www.mypyramid.gov/http://www.mypyramid.gov/http://www.mypyramid.gov/


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Child Nutrition Meal Pattern &

Basic 5 Food Groups

CHILD NUTRITION

MEAL PATTERN

BASIC FIVE (5) FOOD

GROUPS

Meat/Meat Alternate Meat and Beans

Fruit Fruit

Vegetables Vegetables

Bread/Bread Alternate Grains

Milk Milk and Milk Products

The Child Nutrition Meal Pattern and the Basic Five

(5) Food Groupplan share these components:

N i i Ed i
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/miniposter.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/miniposter.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/miniposter.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/miniposter.pdf


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Nutrition Education

Meal Patterns

Meal Patterns are based on the Food-Group-

Plan.

The plan categorizes tools by similar origins and

nutrients provided.

Both plans describe a specific number of

servings and amount of servings for each group

based on the age of the child

The meal pattern for lunch provides

approximately 1/3 of daily nutrient needs for

both children and teens.


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Di t G id li


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Dietary Guidelines

The Dietary Guidelinesfor Americans servesas a nutrition guide

Child Nutrition

Programs shouldcontrol amounts ofsodium, sugar, and fat,while increasing fiber

The USDA recipe card

has been standardized School meals should

provide a variety offoods in moderateamounts

Click graphic to view Guidelines
http://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/DGA2005.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/DGA2005.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_2/SupportFiles/DGA2005.pdf


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Nutrition Education

It is possible to obtain all thenutrients needed for goodhealth by eating a variety offoods in moderate amounts.

School food service personneland teachers can assist studentsin making healthful foodchoices.

Nutrition Education


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Nutrition EducationImplementing Dietary Guidelines

Sodium

Remove salt shakers from

the tables

Do not add salt to canned

or frozen vegetables Adhere to amounts of salt

recommended in new

USDA recipe card file in

preparing meats and

breads Limit serving frequency

for cured meats and

luncheon meats

Sugar

Use the USDA recipecard file for baked anddessert products

In other recipes,decrease sugar amount

by 20%

Serve juice-pack or lightsyrup canned fruit

Limit serving frequency

for high sugar breakfastcereals or dessert

products

Nutrition Education


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Nutrition EducationImplementing Dietary Guidelines

Fat Limit use of deep- fat and

grills

Use moderate amounts ofbutter to season cooked

vegetables Oven fry meats. Remove

from baking pans toprevent re- absorption offat

Substitute vegetableshortening for part of

butter to decrease use ofsaturated fat

Limit serving frequencyfor cured meats and

luncheon meats

Fiber

Increase use of fresh

fruits and vegetables

Incorporate whole

grains in bakedproducts & meat

mixtures

Offer whole grain

sandwich breads/buns

Do not peel fruits andvegetables


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Nutrition Education

Child nutrition programs

must be perceived as a partof the total educational

effort.

level 1 courses

Documents