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2. 2 Training Objectives Participants will be able to: Understand the overall purpose of the Chefs Move to Schools initiative. Understand the state of students’ health in the United States. Discuss steps chefs should take in order to volunteer in local school nutrition programs. State various ways chefs can get involved with schools.

3. 3 Training Objectives, Cont’d Participants will be able to: Understand school meal reimbursement. Describe the method in which school meal prices are established. Identify financial management practices in the school nutrition program. Explain the importance of food safety and sanitation in school kitchens. Identify ways to prevent foodborne illnesses through food safety and sanitation in school kitchens.

4. 4 Training Objectives, Cont’d Participants will be able to: Access standard operating procedures. Identify require meal components. Identify the use of USDA foods in the school nutrition program. Explain the difference between a home recipe and a standardized recipe.

5. 5 Training Objectives, Cont’d Participants will be able to: Describe the advantages of using standardized recipes in the school nutrition setting. Understand the importance of a production record. Understand the HUSSC and how chefs can get involved.

6. 6 Ground Rules

7. 7 Participant Introductions Name Title Place of employment What do you hope to take away from this seminar? If you could be anywhere right now, where would you be?

8. 8 Training Agenda Introduction to State of Children’s Health and Chefs Move to Schools Program Connect: Chefs Move to Schools – Lesson 1 – Getting Involved with Schools – Lesson 2 – School Nutrition Financial Management – Lesson 3 – Food Safety Basics in Schools – Lesson 4 – New Meal Pattern – Lesson 5 – Standardized Recipes and Production Records – Lesson 6 – HealthierUS School Challenge

9. 9 Introduction to Connect: Chefs Move to Schools Objectives Participants will be able to: Understand the overall purpose of the Chefs Move to Schools initiative. Understand the state of students’ health in the United States.

10. 10 Chefs Move to School Its purpose: The First Lady Michelle Obama is calling on chefs to get involved by adopting a school and working with teachers, parents, school nutritionists, and administrators to help educate children about food.

11. 11 State of Children’s Health in the U.S. Overweight among youth ages 6-17 years in the U.S. has more than doubled in the past 30 years; this has resulted in an increase in children with Type 2 diabetes. Intake of total fat and saturated fat is well above recommendations. Added sugars contribute about 20% of total food energy. 56 - 85% of children consume soda each day; shifting from milk to soda and fruit drinks.

12. 12 Lesson 1: Getting Involved with Schools Objectives Participants will be able to: Discuss steps chefs should take in order to volunteer in local school nutrition programs. State various ways chefs can get involved with schools.

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14. 14 Self- Evaluation Are you employed: – full-time, part-time, or retired? Based on your employment status: – what days and how many hours can you realistically dedicate to your local school? What are you most interested in doing: – working in the classroom or cafeteria?

15. 15 Ways Chefs Can Get Involved Volunteering with the school nutrition program Doing chef events and demos in the cafeteria and/or with the PTA/PTO Talk to students about what it’s like to be a professional chef Being a part of school fundraising events

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17. 17 Lesson 2: Financial Management Objectives Participants will be able to: Understand school meal reimbursement. Describe method in which meal prices are established. Identify financial management practices in the school nutrition program.

18. 18 Qualifying for Meal Benefits Free: up to 130% of poverty Reduced: 131% to 185% of poverty Based on total household size Free: Total household income for family of 4 = $23,850 Reduced: Total household income for family of 4 = $44,123 Approved for SNAP* + for 2014-2015 *Supplemental Nutrition Assistance Program, formerly Food Stamps

19. 19 USDA Meal Reimbursement Rates (July 2014-June 2015) PROGRAMFREE REDUCED PRICE PAID NSLP Severe need* $2.98 $3.00 $2.58 $2.60 $0.28 $0.30 SBP Severe need* $1.62 $1.93 $1.32 $1.63 $0.28 Federal Government gives individual districts reimbursement per meal served per day. Only one meal is reimbursed. No adult meal is reimbursed. * Severe need – more than 60% of students qualify for free or reduced meals

20. 20 Financial Reality School nutrition programs must be self supporting.

21. 21 Typical Costs to Produce a Lunch Food 37% Labor / Benefits 48% Supplies 5% Other, including Indirect Costs 10% TOTAL 100% Is this similar to where you work?

22. 22 Expenses Food Labor & Benefits Supplies Equipment Maintenance / Repairs Utilities (Electricity, Fuel, Water, etc.) Custodial & Maintenance Services Transportation Professional Development Marketing & Recruitment Indirect Costs

23. 23 Revenue Sources Meal Reimbursement Ala Carte Sales Outside Contracts Catering Concessions USDA Foods

24. 24 USDA Foods Important part of the school nutrition financial picture Healthy, nutritious, and easy to use Only for school lunch What is the value of USDA Foods? Value is based on number of meals served last year - approximately $0.23.25 cents per meal

25. 25 USDA Foods, Cont’d How does your state handle USDA Foods? Once a month brown box Raw product only, no processing Direct Diversion Department of Defense Produce Combination of each

26. 26 Example: BBQ Pulled Pork Typically 6 cases (2,000 servings) of Pork Roasts from a vendor is approximately $800. Add 1 case of BBQ Sauce for $15 = total of $815.00. Food cost/serving = $0.41 VS. 6 cases of USDA Pork Roasts value $372.00 Distribution and delivery fee $18.00 Add 1 case BBQ sauce $15 = total of $405.00 Food cost/serving = $0.20 52% cost savings

27. 27 Lesson 3: Food Safety Basics in Schools Objectives Participants will be able to: Explain the importance of food safety and sanitation in school kitchens. Identify ways to prevent foodborne illnesses through food safety and sanitation in school kitchens. Be able to access standard operating procedures.

28. 28 Importance of Food Safety in Schools All schools must have a food safety program based on Hazard Analysis Critical Control Points (HACCP) principles. Schools must have two Health Department reviews per year, which are posted in a public area and online. It prevents foodborne illnesses.

29. 29 What is a Foodborne Illness? A disease transmitted to people by food or water. – There are many types; each has symptoms specific to that illness. Foodborne illness outbreak: an incident when two or more people experience the same symptoms after eating a common food. An outbreak must be reported to the local health department. There are three main categories of hazards or contaminates: Biological Chemical Physical

30. 30 Cross Contamination Review ways to prevent the 3 forms of cross contamination in handouts: – Food to Food – Hand to Food – Equipment to Food What ideas do you have after reviewing these handouts to prevent cross contamination in school kitchens?

31. 31 SOP: Standard Operating Procedure School’s food service plan is HACCP-based and utilizes SOPs. A Standard Operating Procedure (SOP) is a set of directions that schools follow to ensure food safety when completing certain tasks such as cooking chicken, cooling a food, or sanitizing a work surface. They include: – Corrective actions – Monitoring procedures – Verification procedures – Record keeping procedures SOPs are available on the NFSMI website at: http://sop.nfsmi.org/sop_list.php

32. 32 Chefs Role in Food Safety Role model through proper food safety and sanitation practices Follow SOPs Take issues to kitchen manager

33. 33 Lesson 4: New Meal Pattern Objectives Participants will be able to: Identify required meal components. Identify the use of USDA Foods in the school nutrition program.

34. 34 New Meal Pattern Nutrition Standards Based on the 2010 Dietary Guidelines, the nutrition standards for schools include: Offering fruits and vegetables every day of the week Increasing whole grain-rich foods Offering only fat-free or low-fat milk varieties Meeting caloric needs based on the age of children Reducing saturated fat and sodium Eliminating trans fat

35. 35 Food Based Menu Planning Food Based Meal Planning (FBMP): Simplifies school menu planning Serves as a teaching tool to help children choose a balanced meal Assures that students nationwide have access to key food groups recommended by the 2010 Dietary Guidelines for Americans Easily communicates meal improvements to parents and the community-at-large

36. 36 Calorie Requirements: Age/Grade Groups & Calorie Ranges Based on weekly averages over a school week Calorie Range per Grade Grades K-5Grades 6-8Grades 9-12 550-650600-700750-850

37. 37 School Week Ideally, five consecutive days Minimum of three consecutive days Maximum of seven consecutive days

38. 38 Food Components Five required food components: Meat and Meat Alternate (M/MA) Fruit (F) Vegetables (V) Grains (G) Milk

39. 39 Meat and Meat Alternate (M/MA) Meal Component Offer at least a minimum amount of meat/meat alternate daily Provide weekly required amounts for each age/grade group Include lean or extra lean meat, seafood, poultry, legumes, yogurt, and tofu Meat and Meat Alternates Lunch Meal Component by Age/Grade Grades K-5Grades 6-8Grades 9-12 8-10 oz wkly 1 oz daily 9-10 oz wkly 1 oz daily 10-12 oz wkly 2 oz daily

40. 40 Some M/MA Portions Nuts and Seeds2 Tbsp = 1 oz Yogurt½ cup = 4 oz Tofu¼ cup = 2.2 oz Legumes (e.g. peas, beans) *¼ cup = 2.2 oz * serving of beans and peas must not be offered as a meat alternate and as a vegetable in the same meal.

41. 41 Fruit Meal Component Fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed. All juice must be 100% full-strength. ¼ cup of dried fruit = ½ cup of fruit. Cannot include snack-type fruit products or canned fruit nectar. Fruit Lunch Meal Component by Age/Grade Grades K-5Grades 6-8Grades 9-12 2 ½ C weekly ½ C daily 2 ½ C weekly ½ C daily 5 C weekly 1 C daily

42. 42 Vegetable Meal Component Divided into subgroups that must be met weekly. Vitamin C sources must be served daily and come from vegetables, fruits, or fruit juice. Must be at least 1 / 8 cup to qualify as part of the component. Legumes (beans and peas) can be credited.

43. 43 Vegetable Lunch Meal Component by Age/Grade Grades K-5Grades 6-8Grades 9-12 3 ¾ cups wkly ¾ cup daily 3 ¾ cups wkly ¾ cup daily 5 cups wkly 1 cup daily Vegetable Subgroups — Weekly Requirements by Age/Grade Dark Green, Orange, Legumes, Beans, Peas, Starchy Other Additional vegetables to reach total ½ cup ¾ cup ½ cup 1 cup ½ cup ¾ cup ½ cup 1 cup ½ cup 1 ¼ cups ½ cup ¾ cup 1 ½ cup Vegetable Meal Component, Cont’d

44. 44 Grains Meal Component All grains served must be whole grain-rich Serving size range 1.8 -2.6 ounces daily 2 oz. grain products = 1 small slice of bread, ½ bagel, ½ bun, ½ cup of cooked oats, rice, and pasta.

45. 45 Grains Lunch Meal Component by Age/Grade Grades K-5Grades 6-8Grades 9-12 8-9 oz weekly Min: 1 oz daily 8-10 oz weekly Min: 1 oz daily 10-12 oz weekly Min: 2 oz daily Grains Meal Component, Cont’d

46. 46 Milk Component A variety of fluid milk— 8 oz Must be low-fat (1% milk fat or less if unflavored) or fat-free (unflavored or flavored). Lactose-free milk is an acceptable alternative. It must be low-fat (1% milk fat or less unflavored) or fat-free (unflavored or flavored).

47. 47 Milk Lunch Meal Component by Age/Grade Grades K-5Grades 6-8Grades 9-12 5 cups weekly 1 cup (8 oz) daily 5 cups weekly 1 cup (8 oz) daily 5 cups weekly 1 cup (8 oz) daily Milk Component, Cont’d

48. 48 Certified Child Nutrition Label

49. 49 Food Buying Guide for Child Nutrition Programs The FBG is divided into 7 sections and an index  Introduction  Meat/Meat Alternate  Vegetables  Fruits  Grains  Milk  Other Foods Food Buying Guide resource at NFSMI at http://www.nfsmi.org/ResourceOverview.aspx?ID=441

50. 50 Food Buying Guide Calculator Food Buying Guide Calculator resource at NFSMI at http://fbg.nfsmi.org/

51. 51 Sodium Guidelines Gradually, over a period of time USDA will evaluate before going to next level 2014-2015 School Year Lunch Meal by Age/Grade Grades K-5Grades 6-8Grades 9-12 ≤ 1,230 mg sodium≤ 1,360 mg sodium≤ 1,420 mg sodium

52. 52 Saturated Fat and Trans Fat Weekly % of Fat in School Lunch Meal by Age/Grade Grades K-5Grades 6-8Grades 9-12 Saturated Fat< 10 % of Kcal Trans Fat0 gr/serving Meat that contain a minimal amount of naturally-occurring trans fats are allowed in the school meal programs. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. Note – naturally occurring trans fat in meat and dairy products is excluded

53. 53 Offer vs. Serve — Lunch Offer vs. Serve allows students to decline a certain number of food components in the meal. Only senior high schools are required to have Offer versus Serve for lunch Students must be offered all five required components Students can decline two of the five components with the exception of fruit or vegetable Must take one serving of the fruit or vegetable component. Can be a ½ cup serving size.

54. 54 Lesson 5: Standardized Recipes and Production Records Objectives Participants will be able to: Explain the difference between a home recipe and a standardized recipe Describe the advantages of using standardized recipes in the school nutrition setting Understand and prepare a production record

55. 55 Importance of Standardized Recipes Consistent food quality Predictable yield Tested in specific kitchen with its equipment Consistently acceptable product with customer satisfaction Consistent nutrient content Food cost control Consistent quality that should not change depending on the cook Inventory control Labor cost control Increased employee confidence Reduced record keeping Efficient purchasing Successful completion of State/Federal reviews

56. 56 Standardized Recipe Components 1.Recipe title 2.Recipe category 3.Ingredients 4.Weight/Volume for each ingredient 5.Directions/Preparation instructions 6.Cooking temperature and time 7.Serving size 8.Recipe yield 9.Equipment and utensils to be used Standardized recipes are available at http://www.nfsmi.org/USDA_recipes/school_recipes/all_number.pdf http://www.nfsmi.org/USDA_recipes/school_recipes/all_number.pdf

57. 57 Production Records Required Complete by the end of the day the meal is served. Supports the claim for reimbursable meals and identifies information needed for the nutrient analysis. Required and must be kept for 3 years plus the current year.

58. 58 Lesson 6: HealthierUS School Challenge Objectives Participants will be able to: Understand the HUSSC and how chefs can get involved.

59. 59 What is the HealthierUS School Challenge? USDA voluntary school nutrition and wellness initiative to improve student health & well-being Commitment to providing students with healthy school environment National recognition and prestige

60. 60 How Does it Work? Register as a Team Nutrition School (It is free) Schools must meet or exceed criteria Apply for Bronze, Silver, Gold, or Gold Award of Distinction online application: http://www.fns.usda.gov/hussc

61. 61 Resources For more information and resources visit: The National Food Service Management Institute www.nfsmi.org Chefs Move to Schools www.chefsmovetoschools.org

62. 62 National Food Service Management Institute The University of Mississippi Mission: To provide information and services that promote the continuous improvement of child nutrition programs Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs