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  1. Food Safety Grab and Go Lesson

For food safety, it is important to know what the terms clean, sanitize, and disinfect mean. Each step helps protect children from germs (bacteria or viruses) that cause illness. Together, these steps kill harmful germs.
Learn everything from our Food Safety Grab and Go Lesson research.

*Recommendation from:
Graves, D. E., Suitor, C. W., Holt, K. A., Eds. (2012). Making Food Healthy and Safe for Children: How to Meet the National Health and Safety Performance Standards—Guidelines for Out-of-Home Child Care Programs, 2nd Edition. Arlington, VA: National Center for Education in Maternal and Child Health. p. 9.

  1. Relationships of Meal and Recess Schedules to Plate Waste in Elementary Schools.

Report describing the results of a study that explored the relationship of the lunch meal to recess placement as relating to plate waste and nutrient consumption. Published 2003. R71-03.
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  1. Reheating Foods

Reheating is a critical control point, or a point at which reaching proper temperatures can help ensure that a food is safe to eat. Cooks must know the proper temperature for reheating food, monitor the reheating process, and record temperatures of reheated foods.
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  1. Conducting a Mock Recall of Produce in a School Nutrition Operation

A food recall occurs when there is reason to believe that a food may cause consumers to become ill. A food manufacturer or distributor initiates the recall to take foods off the market. In some situations, food recalls are requested by government agencies (USDA or FDA). Some reasons for recalling food include:

  • Discovery of an organism in a product which may make consumers sick.
  • Discovery of a potential allergen in a product.
  • Mislabeling or misbranding of food.
  • Physical hazards found in the project, such as plastic, glass, metal, etc.

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  1. Food Safety Practices to Expect from Your Fresh-Cut Produce Processor

School nutrition operators should ensure that fresh-cut produce is purchased from reputable suppliers that adhere to the Food and Drug Administration’s (FDA) science-based Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables and FDA’s Current Good Manufacturing Practices (cGMPs).
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  1. Food Safety Practices to Expect from Your Fresh Produce Distributor

School nutrition operators should ensure that fresh produce is purchased from reputable suppliers that adhere to the Food and Drug Administration’s (FDA) Current Good Manufacturing Practices (cGMPs). Key school nutrition staff involved in purchasing activities should visit their fresh produce distributor at least annually to observe their food safety practices, inspect facilities, and ask questions regarding the food safety requirements for their suppliers.
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The United States Department of Agriculture (USDA) defines a standardized recipe as one that “has been tried, adapted, and retried several times for use by a given food service operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients” in the manual, A Tool Kit for Healthy School Meals: Recipes and Training Materials (p. 37). The terms “quantity recipes” and “standardized recipes” often are confused with each other. Many recipes are written to produce large quantities of food. Any recipe that produces 25 servings or more is termed a quantity recipe.
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  1. Beans Recipes

Beans are extensively recognized as one of the healthiest foods around. Easily available and extremely nutritious, beans are a rich source of fiber and B vitamins. In fact, they act as one of the richest sources of protein for people who do not consume meat.
Some of the best recipes to have beans in their most wholesome form are baked beans and beans with Chili con Carne. While the former is ideal for vegetarians, the latter is for people who consume meat. Either way, these recipes are super nutritious and delicious as a healthy meal.
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  1. Cooking Rice

Rice is the staple food for many people across the globe and forms an integral part of their meals. Cooking rice is a simple but intricate task that takes the right amount of water and rice proportions for perfect cooking. The following highlights the same in both an oven and a steamer.
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  1. The extensive work by Marshall Matz on food nutrition

Marshall Matz, Washington Counsel for the American School Food Service Association, has compiled various important papers in accordance with the NFSMI and ASFSA for school meals and child nutrition programs. The document here presents a collection of the same.

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  1. Beef Vegetable Soup Recipe

Humans owe their evolution characteristics to the consumption of meat. The development of our very brain is attributed to the hunting practices pursued by our ancestors. In fact, our jaws and teeth are designed to tear out meat.
It is indeed a fact that a lot of nutrition and strength can be derived out of having meat. But why should vegetables be excluded? The beef vegetable soup is a wholesome dish that combines the best of both meat and veggies, in the easily digestible and consumable soup form.
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  1. Foodservice Systems

Foodservice systems highlight the flow of food. In other words, it emphasizes what goes into the making of food and the various processes it undergoes before coming into your plate. It is also important to understand that various types of food systems in practice.
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  1. Food derived from School Gardens

The source of plant-based foods (fruits, roots, and vegetables) is emphasized by means of gardens present on the school campus. These school gardens contain plantations which bear edible fruits and vegetables, which gradually make their way into your food. School children are taught the fundamentals and the real-world practical applications of growing food and maintaining them in gardens.
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  1. Feasibility Study

In simple words, the feasibility study analyses whether a process will work or not. Based on the analysis derived, a decision is taken whether one should go ahead with the procedure being adopted. The feasibility study is applied in a number of processes which include school programs, foodservice systems, diet planning etc.
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  1. Central Kitchen

The Central Kitchen is basically the hub of centralized foodservice system. It is the largest facility that addresses all the processes taking place within the system and governs the various aspects of a kitchen in general. All the planning and decision making processes take foundation in the Central Kitchen.

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  1. Good Knife Cutting Practice

A knife is one of the most integral parts of food making and kitchens. Quite often, the nutrition value of certain foods, their taste and cooking procedures depend on well-defined cutting methods. At the same time, it is perhaps more important to employ safe cutting techniques to ensure that there are no accidents. It is thus, very important to know the art of cutting.

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  1. Receiving and Storage

This aims to highlight the significance of receiving food items, their proper storage and the associated safety practices. This is in direct correlation to the inventory in hand and the methods to utilise them effectively.

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  1. NSFMI’s Online Course System User Guide

There are several courses related to food and nutrition that can give you a lucrative and rewarding career. The National Food Service Management Institute (NFSMI) offer online courses to train people in the field of child nutrition programs.  You can register and create an NFSMI account for yourself and take the courses that you wish to undertake.

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  1. Recipe Standardization Process

Preparing a recipe requires certain predetermined standards to be followed. These standards are defined by the United States Department of Agriculture (USDA) and are meant to produce the most feasible results. Ultimately, the food prepared can be deemed healthy, safe, nutritious and delicious.

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