salad bar overview
TRANSCRIPT
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PANELISTS : AMY MEINEN, WISCONSIN OBESITY PREVENTION
NETWORK LIZZIE SEVERSON, WISCONSIN DEPARTMENT OF
PUBLIC INSTRUCTIONKRISTIN EVENSON, CAMBRIDGE SCHOOL
DISTRICTKELLI STADER, WISCONSIN DEPARTMENT OF
HEALTH SERVICES
Serving Up Local Food on Salad Bars
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Panel Outline
Understanding Current Salad Bar Use In WI Let’s Move Salad Bars to Schools—WI Grant
Using Salad Bars in Schools—The Basics of What You Need to Know
Local Salad Bar Example
National Resources—Let’s Move Salad Bars to Schools
Panel Discussion
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Understanding Current Salad Bar Use
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Let’s Move Salad Bars to Schools—WI Grant
Wisconsin received grant from Association of State and Territorial Public Health Nutritionists (ASTPHND) in April 2011
Funded to assess current usage of salad bars, including a focus on local procurement Identify challenges and barriers Identify success stories Future recommendations
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Let’s Move! Salad Bars Grant-WI Grant
DHS-NPAO and Knupp, Watson, and Wallman Creative Communications Company
Formative assessment (late 2011)Interviews with three school districts
Chilton Slinger Cambridge
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Key Findings
Education needed on how to implementCommon obstacles:
Cost to implement and manage Food safety and hygiene Portion control and waste Pricing
Salad bars increase F&V consumptionSuccessful schools can share advice; peer
mentoringLocally-grown F&V can be incorporated
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Interview Quotes
“It is silly not to have salad bars. It’s a learning environment even at lunch. Kids go for it.”
“Finger food on the salad bar is easier for younger kids—like bite-sized pieces of cauliflower.”
“I like the variety of offering it, but have concerns about cleanliness.”
“It seems difficult to control the portions.”
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Meeting Meal Pattern Requirements
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Using Salad Bars to meet the NSLP Meal Pattern
Great way to meet the vegetable subgroups!
Vegetable Subgroups
Weekly Requirements
Dark Green Red/OrangeBeans/Peas (Legumes)
StarchyOther
Additional Vegetables to Reach Total
Grades K-5
Grades 6-8
Grades K-8
Grades 9-12
½ cup¾ cup½ cup½ cup½ cup
1 cup
½ cup ¾ cup½ cup½ cup½ cup
1 cup
½ cup¾ cup½ cup½ cup½ cup
1 cup
½ cup1 ¼ cups
½ cup½ cup¾ cup
1 ½ cup
Weekly Totals 3 ¾ cups 3 ¾ cups 3 ¾ cups 5 cups
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Using Salad Bars to meet the NSLP Meal Pattern
How does the menu planner determine the portion sizes of items offered on the salad bar?
The planned portion size should be an amount that is reasonable for that menu item. For example, a cup of lettuce would be reasonable, but a cup of radish would be more than a child would normally consume
Reminder: Production records must be kept for salad bars! Examples on the DPI website:http://fns.dpi.wi.gov/fns_menupln#salad
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Using Salad Bars to meet the NSLP Meal Pattern
How can I ensure that students take minimum required portion size from the salad bar? Pre-portion food items Use of signage Ensure point of service personnel is familiar with
what one portion should look like
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Produce Safety
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Receiving Produce
Inspect based on specificationsCheck temperatures for refrigerated produceCheck produce “best if use by” datesReject produce that does not meet
specifications
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Receiving Produce
Reject if specifications are not met
Accepting poor quality affects eye appeal of fresh fruits and vegetables!
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Food Preparation PracticesWashing Produce
• Wash your hands before washing fruits and vegetables
• Avoid using soap and detergent to wash fruits and vegetables
• Wash produce thoroughly under continuous running water
• Use designated produce sink• Scrub firm produce, such as melons with a clean
produce brush• Wash produce even if you plan to peel the
produce before eating• Do not soak produce
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Washing Produce, Cont.
Pre-washed bagged produce can be used without further washing Rewashing may result in cross-contamination
Pre-Cut or prewashed produce in open bags should be washed before using
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Drying Produce
Drain produce in colanderMay dry produce with paper towels to further
reduce bacteria that may be presentUse salad spinner to remove waterAir dry in clean, perforated pans
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Prevent Cross-Contamination
Equipment, knives, cutting boardsStorage containers Raw meat, poultry, and eggsHands, gloves, aprons
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Salad Bar Preparation and Setup
Sneeze guards/food shieldsPre-portioned foodsCleaned and sanitized utensilsLabeled containersSingle use packagingServing utensilsEating utensils
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Salad Bar Temperature Control
Manage food temperatures (41°F or below )Take and record temperaturesUse ice properlySet up as close to serving time as possibleRestock salad bar correctly
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Salad Bar Monitoring
• Students touching foods • Coughing/sneezing on food• Foreign objects placed in food
– Jewelry, clothing, etc.
• Contaminated plates used when returning for seconds
• Dropped foods placed back on bar
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Salad Bar Cleanup
• Use clean and sanitized cloths• Use chemicals only after food is removed
from service• Cover, label and date, and store leftovers
immediately• Discard contaminated food
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Resources
Produce Safety Resources – NFSMIhttp://nfsmi.org/ResourceOverview.aspx?ID=394
Best Practices for Handling Fresh Produce in Schools http://www.nfsmi.org/ResourceOverview.aspx?ID=351
Salad Bar Resources http://fns.dpi.wi.gov/fns_menupln#salad
USDA Salad Bar Guidance Memohttp://fns.dpi.wi.gov/files/fns/pdf/gm_sp_31_2013.pdf
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Cambridge School District
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National Resources for Salad Bar Implementation
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Let’s Move! Salad Bars to Schools
Goal: launch salad bar programs in at least 6,000 schools nationwide over 3 years http://saladbars2schools.org/
Evidence: students significantly ↑ F&V consumption when given a variety of choices in a school F&V salad bar
How: grassroots support and donations
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Let’s Move! Salad Bars to Schools
Application process: Any K-12 school district participating in National
School Lunch Program is eligible Submit application with signatures from Foodservice
Director and Superintendent When approved, district appears on LMSB website to
receive community donations Funds received are delivered to school School completes 2 evaluations over 2 years
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National Resources
The Lunch Box Guide – Salad Bars http://saladbars2schools.org/pdf/lbguide_v1.pdf
A Field Guide to Salad Bars in Schools (MN) http://saladbars2schools.org/pdf/MNFieldGu
ide.pdfFresh Fruit & Vegetable Bar Guide (IA)
http://saladbars2schools.org/pdf/FFVG.pdfSeed to Salad Toolkit (OH)
http://www.astphnd.org/frontpage_files/263/263_frontpage_file5.pdf
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Fruit & Vegetable Promotion Resources
Produce for Better Health Foundation (PBH): Online Resources for School Food Service
http://www.pbhfoundation.org/pdfs/pub_sec/PBH_Online_Resource_Guide_for_Schools.pdf
Centers for Disease Control and Prevention (CDC): http://www.cdc.gov/nutrition/everyone/fruitsvegetable
s/index.html
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Panel Discussion Questions
How can we increase the number of schools implementing salad bars?
How can we overcome some of the barriers to using local foods on salad bars? Educational opportunities for school food service
professionals? Food Safety?
How do you ensure that a student takes the minimum required portion size for a reimbursable lunch?
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Panel Discussion Questions
How does nutrient analysis work with a salad bar?
What are some ideas or suggestions for how more local product can be used in salad bars?
Successes of using local products in salad bars?