Salad bar overview

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  • Need more information on how to implement a salad bar in a way that does not increase costs, waste, or food safety risks. Provide through direct TA, mentoring with experienced schools, online resources.Chilton saw increase in servings of F&V each year after salad bar started. Also saw increase in school lunch participation at high school.Advice: start slow, involve food service staff all along, emphasize food safety, presentation is critical, provide choice, get leadership buy-inF2S strategy
  • LM has granted 2679 salad bars so far (goal to raise $15 million, raised $6.6 mil so far)White House Task Force on Childhood Obesity has endorsed schools using salad bars and upgrading cafeteria equipment to support providing healthier foods to kids. Initiative sponsored by Food Family Farming Foundation, National Fruit and Vegetable Alliance, United Fresh Produce Association Foundation, and Whole Foods Market.-Public/private partnership that has raised over $6.6 million
  • Only 3 WI schools are currently listed on LMSB site (out of 100)School does not have to raise money for its salad bar, but can participate in fundraising to get extra community donations. Can share webpage to raise awareness.
  • Include tips on equipment, menu planning, staff training, what to serve, production records, purchasing, buying local, marketing, gardens
  • Salad bar overview

    1. 1. PANELISTS: A M Y M E I N E N , W I S C O N S I N O B E S I T Y P R E V E N T I O N N E T W O R K L I Z Z I E S E V E R S O N , W I S C O N S I N D E P A R T M E N T O F P U B L I C I N S T R U C T I O N K R I S T I N E V E N S O N , C A M B R I D G E S C H O O L D I S T R I C T K E L L I S T A D E R , W I S C O N S I N D E P A R T M E N T O F H E A L T H S E R V I C E S Serving Up Local Food on Salad Bars
    2. 2. 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
    3. 3. Understanding Current Salad Bar Use
    4. 4. 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
    5. 5. 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
    6. 6. Key Findings  Education needed on how to implement  Common obstacles:  Cost to implement and manage  Food safety and hygiene  Portion control and waste  Pricing  Salad bars increase F&V consumption  Successful schools can share advice; peer mentoring  Locally-grown F&V can be incorporated
    7. 7. 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.‖
    8. 8. Meeting Meal Pattern Requirements
    9. 9. Using Salad Bars to meet the NSLP Meal Pattern Great way to meet the vegetable subgroups! Vegetable Subgroups Weekly Requirements Dark Green Red/Orange Beans/Peas (Legumes) Starchy Other Additional Vegetables to Reach Total Grades K-5 Grades 6-8 Grades K-8 Grades 9-12 ½ cup ¾ cup ½ cup ½ cup ½ cup 1 cup ½ cup ¾ cup ½ cup ½ cup ½ cup 1 cup ½ cup ¾ cup ½ cup ½ cup ½ cup 1 cup ½ cup 1 ¼ cups ½ cup ½ cup ¾ cup 1 ½ cup Weekly Totals 3 ¾ cups 3 ¾ cups 3 ¾ cups 5 cups
    10. 10. 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
    11. 11. 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
    12. 12. Produce Safety
    13. 13. Receiving Produce 14  Inspect based on specifications  Check temperatures for refrigerated produce  Check produce ―best if use by‖ dates  Reject produce that does not meet specifications
    14. 14. Receiving Produce 15  Reject if specifications are not met Accepting poor quality affects eye appeal of fresh fruits and vegetables!
    15. 15. Food Preparation Practices Washing Produce 16 • 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
    16. 16. Washing Produce, Cont. 17  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
    17. 17. Drying Produce 18  Drain produce in colander  May dry produce with paper towels to further reduce bacteria that may be present  Use salad spinner to remove water  Air dry in clean, perforated pans
    18. 18. Prevent Cross-Contamination 19  Equipment, knives, cutting boards  Storage containers  Raw meat, poultry, and eggs  Hands, gloves, aprons
    19. 19. Salad Bar Preparation and Setup 20  Sneeze guards/food shields  Pre-portioned foods  Cleaned and sanitized utensils  Labeled containers  Single use packaging  Serving utensils  Eating utensils
    20. 20. Salad Bar Temperature Control 21  Manage food temperatures (41°F or below )  Take and record temperatures  Use ice properly  Set up as close to serving time as possible  Restock salad bar correctly
    21. 21. Salad Bar Monitoring 22 • 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
    22. 22. Salad Bar Cleanup 23 • 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
    23. 23. Resources Produce Safety Resources – NFSMI http://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 Memo http://fns.dpi.wi.gov/files/fns/pdf/gm_sp_31_2013.pdf
    24. 24. Cambridge School District
    25. 25. National Resources for Salad Bar Implementation
    26. 26. 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
    27. 27. 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
    28. 28. 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/MNFieldGuide.p df  Fresh Fruit & Vegetable Bar Guide (IA)  http://saladbars2schools.org/pdf/FFVG.pdf  Seed to Salad Toolkit (OH)  http://www.astphnd.org/frontpage_files/263/263_frontpage_file 5.pdf
    29. 29. 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/fruitsvegetables/inde x.html
    30. 30. 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?
    31. 31. 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?

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