La Mesa Ace Elementary Food Service System Project Katie Furey Kira Mcnealy Jaque Perez Kaitlyn Rostomily Nutrition 303 Part I. Description Introduction La Mesa Ace Elementary School is a new addition to the La Mesa-Spring Valley School District in San Diego, since it was finished being built in the early summer of 2012. The School was to open in the fall of 2012, so an entire system needed to be made to provide proper education and resources to its students. One of the major factors of this school’s new system was the food service. The School’s founders contacted a registered dietitian (RD) in order to establish a food service system that would offer the students a healthy lunch full of the daily nutrients. The RD wanted to make a lunch program at Ace Elementary that would satisfy the recommended 1/3 of the Daily Recommended Intake (DRI) for all nutrients, while concentrating on a plate full of color, balance, and appeal to the young students (7). This meal plan will encourage students to eat a variety of healthy foods that will positively influence their food choices outside of school. This meal plan was to have standards that increased produce options, banned unhealthy trans fat, increased whole grain emphasis, limited types of milk, and had portion-size guidelines (6). After proper research and development, the RD created a 5-day semi-selective 4-week cycle lunch menu that offered several entrees and fruit and vegetable side dishes. a. Establishment and services offered La Mesa Ace Elementary School will have a foodservice operation that will provide kids with a healthy lunch that appeals to their taste. These meals are not only healthy, but also convenient and economical to provide good service to the students. The patrons will be elementary aged boys and girls that are in Kindergarten to 6th grade. So, the ages will range anywhere from five to eleven years old. La Mesa Ace Elementary School will acquire the food items from a commissary type of foodservice system. A commissary food service system has central production, where the food is prepared from raw items purchased in bulk amounts. All the processing of this food will be done in the central kitchen, and is then distributed to a number of schools. La Mesa Ace will receive the food in an assembly serve form. This means that no preparation will have to be done except storage and re-heating if necessary. The products are purchased in bulk form due to the large amount of meals served daily. The cafeteria staff will need to grab the food from storage and serve it to the kids in a buffet style. (See Appendix I for Assembly Serve Flow Chart) In order to keep track of what food La Mesa Ace Elementary School has, inventory must be taken. The Minimum-Maximum Method will be used to keep inventory. This method will be effective because it is a cycle menu and orders can be based on experience and forecasted usage. Then, at the end of each cycle, a physical inventory will be taken to get the actual count of the items in storage. The Standard of Operating Procedures (SOP) will be used to properly take inventory. Ace Elementary School gets a weekly delivery by a distributor of both commercial and USDA Foods. They receive twice-a-week deliveries for bread and milk (1). In order to ensure that the correct number of meals is being served, the kitchen inventory staff will have to place their orders a week in advance. This will allow the school to place their food orders for the week. (See Appendix H for Inventory guidelines) (See Appendix J for SOP- Inventory) b. Menu type and output volume In each classroom, there are about 20-30 kids, making a total of around 300-400 kids that will be served lunch daily (2). The rest of the children are those who decide to bring their own lunch. In order to satisfy the patrons’ hunger, the meal plan will provide a variety of choices that meet 1/3 of their dailyrecommended value of nutrients (DRI). With this healthy lunch program, the kids will be encouraged to make wise food choices that benefit their lifelong health. To promote excitement about the meals from the students, the calendar will be fun and kid-friendly. This means it will be easy to read and the menu items will be foods that the students are familiar, such as pizza and sandwiches. The menu for this elementary school is a semi-selective menu that will meet 1/3 of the DRI of each nutrient. Every day, the menu will display two entrées, two side dishes, and a carton of milk. The children will be allowed to choose one of the two one entrées each day, one of which will be a vegetarian meal. Then, the side dishes will include a variety of colorful fruits and vegetables. These side dishes range from a single item to a mix of products. The milk choices will be 1%, chocolate, or soymilk. This way, the kids can satisfy their calcium needs and have soymilk as an option for the lactose intolerant students. The menu that will be used for this school is a 4-week cycle menu in which the entrees will be repeated every month. The two sides that are offered each day will be different every day of the week, then repeated weekly. The lunches will be served in increments at the same time each day, which is 12:10 AM to 1:30 PM (3). The time schedules are as followed: 12:10-12:50 Lunch for 2nd grade 12:30-1:10 Lunch for K, 1st grade 12:50-1:30 Lunch for 3rd, 4th, 5th, 6th grade The 5-day menu plan will be printed out and given to the students every month in a calendar format. The satisfaction of the meals offered will be based on plate waste and occasional facial hedonic scale cards distributed to the students. With these results, the menu is subject to change to continually satisfy the students. (See Appendix A for 5-day sample menu) c. Facility space and equipment needed The equipment needed for the elementary school is mostly storage, holding, and reheating equipment. Large preparation materials are not needed because the food is already prepared when it is delivered. The food will be delivered each day at 10:00 AM daily. The main equipment needed for the food is: 1 walk-in refrigerator (temperature 32-40°F), 1 freezer (0-20°F), microwave, conventional oven, three compartment sink (>170°F sanitizing sink), tall dish machine, 2 hot carts, 2 cold carts, open cooler to store the cartons of milk, storage racks for the dry food items, and a thermometer for the re-heated food. There will also need to be serving utensils such as tongs, 6 oz. ladles, and #12 dishers. The equipment will all be stainless steel so it is protected from corrosion, smooth and easy to clean. The temperatures of each of the storage items will be taken three times daily on a log. The food will be served on three buffet tables: one warm and one cold for the entrees, and one cold for the side dishes. There will also be six different trashcans for the students to dispose their waste in; three of the cans will be for recycle. These trashcans will have tight, secure black trash bags that will be taken out when they are filled to the outside dumpsters that are emptied weekly. There are two restrooms, one for the boys and one for the girls to use. A sign will be displayed near each door stating “Employees must wash hands before returning to work.” The temperature of the hand washing water must be 110°F. There is a hired janitor to ensure a clean, sanitized dining and restroom facility. (See Appendix B for equipment and function) The school will also need to purchase items in bulk for the students to eat their food with. These items include reusable trays, disposable plates, plastic sporks and knives, and packets of salt and pepper and condiments. There will be condiments already placed on the food, however special sauces will either be in packet or tub form. According to the elementary school recommendation of square feet per pupil, each student must have 10 square feet of room (4). If the cafeteria can possibly serve 350 kids at once, then there needs to be 3,500 square feet of total dining room (5). The total kitchen square footage, including receiving and toilets, is 2,130 square feet. With the dining area being 1,600 square feet, the total square footage of the cafeteria meets the 3,500 sq. ft. requirement for 350 students. (See Appendix G for Kitchen Square Footage) Part II. Goals a. Budgetary Goals Developing a budget that reflects the economic trends of similar foodservice organizations and that easily adapts to market and environmental changes is essential to the successful functioning of a foodservice operation. It also serves as a means of justification for collection and expenditure of public funds. The budget must be accurate, relevant and timely to respond to the dynamic climate. Additionally, keeping records of the details via financial accounting reports is necessary to evaluate performance and make necessary alterations. Although an elementary school foodservice system is not regarded as a profit making business, similar financial documentation must be kept for successful functioning. The school’s lunch program will be federally funded through the USDA National School Lunch Program (6). The normal cost of each meal will be $2.75 unless the student qualifies for a reduced or free price meal. The cost of a milk carton separate from a meal is $0.40. The payments can be accepted by cash, check, or pre-paid online. Students whose families receive an annual income of at or below 130% of the poverty level are able to receive free lunches. Families with an annual income in between 130% and 185% are able to receive reduced price lunches, which can be up to but not exceed 40 cents. The students whose families do not qualify for reduced price or free lunches will be charged $2.75, a price which is agreed upon through the local school food authorities (1). La Mesa Ace Elementary School will operate its food services on a little to non-profit basis. Reimbursement from the USDA for different priced meals provides the school with is food services budget each year as the prices fluctuate with each school year. Currently this elementary school is receiving $2.86 reimbursement for free lunches, $2.46 for reduced price lunches, and $0.27 for paid lunches. By using the reimbursement rates, La Mesa Ace Elementary School has a budget of $1.33 per lunch meal. Surplus profit made from the lunch program will allow for the school to continue purchasing quality foods and equipment to ensure the school has satisfied the USDA requirements for their nationally funded lunch program. Another benefit of surplus profit acquired from the lunch program is attendance by the school’s food service employees to programs that are provided by the USDA’s Team Nutrition in which they are able to receive education and training on the latest nutrition for school children (1). The food cost percentage is determined by dividing the total food costs by total sales. Labor and food costs account for the largest portion of expenses in school foodservices and ideally, these costs should not exceed 85 percent of the revenue. The remaining 15 percent is subject to state and federal mandates. La Mesa Ace Elementary School has set a goal of no more than 42% costs to be spent on food. According to the School Nutrition Organization, 78.3% of school nutrition programs have seen a rise in total food costs as a result of implementing specific state nutrition standards. Sixty-one percent of school nutrition directors cite the price of products as the biggest challenge when enforcing district nutrition standards. Purchasing items such as whole-grain bread and pasta, fresh fruits and vegetables account for rising costs, however many officials are dedicated to meeting nutritional requirements. Similarly, La Mesa Ace Elementary is committed to meeting nutritional goals and providing healthy meals while still trying to purchase from vendors with competitive prices. To keep costs within a desirable range and promote sustainability, the purchasing director often buys locally grown fruits and vegetables. (See Appendix C for Pricing factors and AP/EP cost) e. Nutritional Goals La Mesa Ace Elementary School strives to adhere to the USDA meal regulations as well as incorporate its own nutritional goals. The food service program at the elementary school wishes to provide nutrient dense meals while keeping the menu interesting for school children. Providing more variety of fruits and vegetable is a large aspect of the menu and keeping the calorie for the lunch meals appropriate for school age children in an important factor. Through following the USDA requirements the elementary school provides one third of the DRI for all major nutrients such as carbohydrates, protein, and fiber. In addition, the elementary school has implemented to goal of incorporating five different colors of fruits and vegetables into the lunch meals. Food service authorities for the school want to ensure the students are receiving optimal nutrients such as carotenoids, flavonoids, and anti-carcinogenic compounds. Through USDA’s Team Nutrition Program, the food service providers have learned about the nutritional benefits of eating different colored fruits and vegetables and their possible long term effects. The different colors of the foods may be in the main course or in the side dishes as well. Another goal that the elementary school wishes to meet is to serve at least 1/3 of the daily calcium recommendation for children, which is about 330 milligrams per day (7). (See Appendix D for Meal Nutrient Analysis) Part III. Food Safety HACCP Programming The HACCP (Hazard Analysis Critical Control Point) is a process of consecutive actions designed to ensure food safety to the highest degree in every step of food processing and production. It requires daily procedures of specific production, storage, temperature requirements and documentation practices. It is designed to guarantee quality and microbial control at any point in the flow of food where there is potential for a health risk. HACCP consists of several principles (steps) that must be followed. They are listed and elaborated on below, following by the description of how they are specifically applied to our food system and menu. Principle 1 is to conduct a Hazard Analysis. This step is where you identify and assess potential hazards. Principle is to determine Control and Critical Control Points. Control Points are any steps or procedures where biological, physical or chemical factors can be controlled. This step identifies critical areas where a food product must be controlled to prevent hazard or contamination. Critical control points are steps in food production where controls can be applied and a safety hazard can be prevented, eliminated or reduced to an acceptable level. Principle 3 is to Establish Critical Limits. A Critical Limit is a specific criterion that must be met for each preventative measure identified for a critical control point. Principle 4 is to Establish Monitoring Critical Control Points. Monitoring is a planned sequence of observations or measurements to assess whether a CCP is under control. It also produces an accurate record for future use in verification. Principle 5 is to Establish Corrective Action. When deviation from the preventative plan occurs, corrective action plans must be in place to: determine whether food should be disposed of, correct or eliminate the cause of the problem, and maintain records of corrective action taken. Principle 6 is to Verify that the System Works and lastly Principle 7 is to Establish Recordkeeping and Documentation Procedures (15). Our menu provides a meal plan for elementary school children. The system implemented is assembly serve. The food is received on cold carts already prepared from a commissary food service operation at a central kitchen. The HACCP process is vital in the food service industry to maintain health and quality food for the children and to prevent contamination or spoilage between each step of processing, delivering, transporting, and serving. This is especially important for young children because their immune systems are not fully developed yet, leaving them more susceptible to food borne illnesses. For this particular HACCP analysis, we will be meticulously observing each step of the food process regarding the Turkey and Cheese Sandwich to make sure safety and sanitation is constantly obtained. The Turkey and Cheese Sandwich includes 2 slices of whole wheat bread, 2oz Turkey Breast Deli Meat, 1oz lettuce, 1oz tomato, 1oz cheddar cheese, and ½ tsp. mayo. This first step of HACCP requires an initial review of kitchen facilities and the development of standard operating procedures. All ingredients must be delivered in good condition and at correct temperatures. If they are hot they must be held above 135°F. If they are cold they must be held cold below 40°F. They must be free of microorganisms. Every necessary step ranging from delivery of food to holding to serving food must be carried out in a proper manner. The temperature of the food held cold should be no higher than 40°F. Anything held above this temperature is considered contaminated and illegible for use and should be thrown out because it is at risk for microbial contamination. If there is a 12-hour lapse between prep and delivery the food should be properly examined and thrown away if necessary. The cheese, bread, turkey and lettuce should be held in sealed containers or packages to prevent airborne bacteria from getting it. There should be no noticeable blemished on the tomatoes and they should look fresh, full of color, plump and clean. These steps are imperative to avoid biological contamination such as viruses (Hepatitis A), chemical contamination such as added chemicals (cleaning agents), or physical contamination (glass, wood, bone particles). All containers or packages must be sealed with no punctures or holes. Make sure the vendor in which the food is being purchased from is an approved and safe source, and that all the equipment and facilities are in good working condition. There must be no pest contamination in or around any of the kitchen facilities. The garbage must be changed and washed daily, sealed tight to avoid pest intrusion. The employees must follow all safety precautions (washing hands, hair up, no illnesses, good hygiene). The washing hands procedure and guidelines must be followed very strictly. There is a Food Safety Checklist that should be filled out by every food handler every day before they begin. All employees must have their food handler’s certification card. Since it is deli meat, there is no risk for cross contamination because there is no raw meat that needs to be cooked. If the turkey was raw and not cooked already, a biological hazard such as E. Coli or Salmonella would be at risk and the meat should arrive and kept chilled at no higher than 40°F (14). For this particular meal, there is no need for defrosting or cooling precautions. Make sure all standard operating procedures are being followed. The monitoring critical control points step of HACCP should be carried out thoroughly and include recording data (temperature, time, pH, moisture level) for specific limits set. There should be a log sheet that records refrigerator/freezer temperatures taken by a specific employee upon arrival and departure each day to make sure they are correct. Observations and measurements should be taken as required to ensure safety, and if there is no recorded data on the food being used then it should be thrown out or carefully re-examined. If after the monitoring step it appears that a limit for a certain critical control point has been exceeded, corrective actions must take place to assure the safety of the food. This means certain products may be thrown away or re-heated to the necessary temperature to kill bacteria or microorganisms. The following records should be on file at the food establishment: listing of the HACCP team members and assigned responsibility, description of the food and its intended use/product description/specifications, listing of all regulations that must be met, equipment monitor and temperature logs, flow charts from receiving to consumption, hazard assessments at each step in flow of diagram, the CCPS and CLs established for each hazard variable at each step in a recipe, monitoring requirements for temperature, sanitation, finished product specifications, and distribution, corrective action plans for when there is a deviation in policy, procedure or standard CCP, and procedures for verification of HACCP system. Records should be kept available for 1 year on location, and 3 years total (14). The second to last step in HACCP is verifying that the system works. This verification must occur before, during and after development of a HACCP program. A representative from the state or local health department can perform these evaluations. An employee should be assigned responsibility and supervision for the HACCP programs to make sure they are carried out correctly (14). The last step is establishing recordkeeping and documentation procedures. This allows for proper reviewing and revising of overall food safety programs as necessary. Every step in this process provides safety, quality and good food service for the children of this elementary school. It greatly reduces any cause of microbial contamination, bacteria and other food hazards that cause illness and bad health. The goal is to give the kids nutritious healthy food while keeping them happy and illness-free. Part IV. Recipe Development According to the USDA, a standardized recipe is one that “has been tried, adapted, and retried several times for use by a given foodservice 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” (8). Using standardized recipes and purchasing assists with control food and labor costs, nutrient content, yield and ensures product consistency. Adjusting, or scaling, a recipe based on the desired yield is a common practice among foodservice organizations. The recipe standardization has three phases: recipe verification, product evaluation, and quantity adjustment. The steps for recipe verification are as follows: 1. Review recipe title 2. Review recipe category 3. Review ingredients 4. Review weight/volume for each ingredient 5. Review preparation instructions 6. Review cooking time and temperature 7. Review serving size 8. Review recipe yield 9. Review equipment and utensils to be used For this particular recipe standardization, the Turkey and Cheese Sandwich recipe will be assessed. This main dish that serves one student contains two slices of whole wheat bread, two ounces of sliced turkey breast deli meat, one ounce of fresh lettuce, one ounce of sliced tomato, one ounce of sliced cheddar cheese, and half a teaspoon of mayonnaise. The only piece of equipment that is essential to preparing this dish is a knife used to spread the mayonnaise and halve the sandwich. Product evaluation occurs as both informal and formal. Informal evaluation includes assessment of the product by managers and employees, whereas formal evaluation includes managers, employees, students and staff. Last, the recipe is adjusted to achieve specific yields. In this case, the Turkey and Cheese Sandwich will be adjusted to achieve yields of 50, 100, and 150. First, the scaling factor, or multiplier that will be used to increase the yield of the recipe, must be determined. This is found by dividing the desired yield of the recipe by its current yield. Because the Turkey and Cheese Sandwich recipe only yields one serving, the recipe ingredients will be multiplied by the desired yield to obtain the necessary adjustments. (See Appendix F for recipe standardizations) Resources 1. http://www.fns.usda.gov/cnd/Lunch/AboutLunch/NSLPFactSheet.pdf 2. Galucki, Ed. “Hundreds turn to free summer lunches.” Cabot Star-Herald. June 27, 2012. http://lonokenews.net/cabot-starherald/news/local/hundreds-turn-free-summer-lunches.html 3. “Daily Schedule.” La Mesa Spring Valley School District: Glenn E. Murdock Elementary. http://www.lmsvsd.k12.ca.us//site/default.aspx?PageID=809 4. Elementary School Spaces: Square Footage Recommendations. www.dpi.state.nd.us/finance/construct/sqfoot.pdf 5. Virginia Department of Education. “School Cafeteria.” Guidelines for School Facilities: In Virginia’s Public Schools. June 2012. page 22-24. 6. “Food Services.” San Diego Unified School District. 2011. http://www.sandi.net/Page/984 7. Dietary Reference Intakes (DRIs): Estimated Average Requirements Food and Nutrition Board, Institute of Medicine, National Academies. 8. (http://scn.ky.gov/costcontrol/costcontrol.PDF 9. http://www.aasa.org/uploadedFiles/Policy_and_Advocacy/files/SchoolBud getBriefFINAL.pdf 10. (http://www.schoolnutrition.org/content.aspx?id=2398- .From Cupcakes to Carrots: Local School Wellness Policies One Year Later, September 2007, School Nutrition Association) 11. http://www.fns.usda.gov/cnd/Lunch/AboutLunch/NSLPFactSheet.pdf 12. http://www.fns.usda.gov/cnd/Guidance/EliMan.pdf 13. Byrd-Bredbenner, Carol, Moe, Gaile, Beshgetoor, Donna, and Jacqueline Berning. Wardlaw’s Perspectives in Nutrition. 8th Edition. New York: McGraw Hill, 2009. Print. 14. “FDA Food Code 2001.” Foods. 13 August 2009. Web. 1 December. 2012. http://www.cfsan.fda.gov/dms/fc01-toc.html. 15. Spears MC. Food Service Organizations. New Jersey: Prentice Hall, 2007. Appendix B Equipment Function 1 Walk-In Refrigerator Store bulk food products Milk, Produce, Prepared food, Condiments Store foods not Food that needs to be immediately used, or stored cold leftover foods for further use To re-heat items quickly Hot food that needs reheating Cook prepared meals Hot items to finish and re-heat food items cooking; pizza, mozzarella sticks, chicken To wash and sanitize None serving utensils and dishes To wash and sanitize None larger cooking items (trays, pots, pans…) Transport and hold All hot foods; Mac & foods from the site of cheese, Spaghetti, Pizza, production that need to Mozzarella sticks, stay heated (>135°F) Chicken, Burritos/Tacos, fries Transport and hold All cold foods; foods from the site of sandwiches, fruit, production that need to vegetables stay cold (<41°F) Store milk beverages at 2% milk, Chocolate milk, a cold temperature soymilk Store dry food/canned Extra food that is dry; items bread, trail mix, condiments To monitor equipment Foods that need and food temperatures temperature taken To dispose of waste in Food waste order to keep a clean facility 1 Freezer Microwave Conventional Oven Three compartment sink Tall Dish Machine 2 Hot Carts 2 Cold Carts Open Cooler 3 Storage Racks Thermometer 6 Open Trash Cans; 2 Outside Trash Dumpsters Food Items Appendix C Spaghetti and Meatballs Main Dish – One Serving Ingredient Raw AP cost Whole grain Spaghetti Olive Oil Peeled Garlic Fire Roasted Tomatoes Salt Basil Ground Turkey Meat Whole Wheat Bread Egg Black Pepper $21.70/20# $23.73/gal $9.95/20# $3.30/6.375# $0.26/# $3.50/# $89.68/38# $6.67/48 slices $1.39/12 $39.38/5# Yield percentage 200% 100% 100% 100% 100% 56% 62% 100% 100% 100% EP $0.09 $0.02 $0.02 $0.15 $0.0003 $0.02 $0.48 $0.02 $0.02 $0.02 Celery and Carrots/ Fruit Salad Vegetable/Fruit Side – One Serving Ingredient Celery Sticks Carrot Sticks Red Grapes Banana Strawberry Raw AP cost $9.45/5# $5.20/5# $9.43/5# $1.54/3# $17.95/15# Budget goal = $1.33 Yield percentage 100% 100% 100% 66.3% 91.9% Actual Cost= $1.44 EP $0.23 $0.13 $0.11 $0.05 $0.08 Percent Variance= 8% Beverage- Milk Optional Skim Milk $2.31/gal 100% $0.18 Appendix C Macaroni and Cheese Main Dish – One Serving Ingredient Raw AP cost Yield percentage EP Whole Grain Elbow Macaroni Non-fat Evaporated Milk $21.70/20# 200% $0.17 $9.70/2.86L 100% $0.08 Butter, Unsalted Low-fat Cheddar Cheese Eggs Dry Mustard Salt $2.29/# $2.06/# $1.39/12 $9.53/# $0.26/# 100% 100% 100% 100% 100% $0.04 $0.16 $0.06 $0.05 $0.0004 Garden Salad with 1 Apple Vegetable/Fruit Side – One Serving Ingredient Romaine lettuce Tomato Cucumber, sliced Corn Carrot Matchsticks Fat-free Ranch dressing Red apple Raw AP cost $12.25/24ct $17.80/20# $21.05/42ct $4.99/5# $5.20/5# $5.85/2,400g $32.30/88ct Budget Goal= $1.33 Yield percentage 75% 93.8% 95% 100% 100% 100% 100% Actual Cost= $1.31 EP $0.11 $0.06 $0.06 $0.03 $0.03 $0.10 $0.36 Percent Variance= -1% Beverage- Milk Optional Skim Milk $2.31/gal 100% $0.18 Appendix D Monday Mac and Cheese & Carrots and Celery with Fruit Salad & Milk Cals & Nutrients Calories Total Fat (g) Saturated Fat (g) Carbohydrates (g) Fiber (g) Protein (g) Calcium (mg) Nutritional Goal 600 12 As low as possible 33 8 10 366 Actual Nutrition 604 16.24 5.7 57.3 6 19.2 490 % of Goal Met 100.6% 135.3% -173.6% 75% 192% 133.8% Spaghetti and Meatballs & Carrots and Celery with Fruit Salad & Milk Cals & Nutrients Calories Total Fat (g) Saturated Fat (g) Carbohydrates (g) Fiber (g) Protein (g) Calcium (mg) Nutritional Goal 600 12 As low as possible 33 8 10 366 Actual Nutrition 658 15.5 2.7 54.9 10.4 23.8 408 % of Goal Met 109% 129% -166.3% 130% 238% 111% Appendix D Tuesday Cheese Pizza & Steamed Veggies with Tropical Fruit Salad & Milk Cals & Nutrients Calories Total Fat (g) Saturated Fat (g) Carbohydrates (g) Fiber (g) Protein (g) Calcium (mg) Nutritional Goal 600 12 As low as possible 33 8 10 366 Actual Nutrition 623 25.3 13.8 66.6 10.9 40.8 690 % of Goal Met 103.8% 210.8% -201% 136.2% 408% 188.5% Grilled Chicken Pizza & Steamed Veggies with Tropical Fruit Salad & Milk Cals & Nutrients Calories Total Fat (g) Saturated Fat (g) Carbohydrates (g) Fiber (g) Protein (g) Calcium (mg) Nutritional Goal 600 12 As low as possible 33 8 10 366 Actual Nutrition 558 16.8 6.6 68.9 11.7 41.7 557 % of Goal Met 93% 140% -208.7% 146.2% 417% 152.2% Appendix D Wednesday Mozzarella Sticks & Hummus Dippers with an Orange & Milk Cals & Nutrients Calories Total Fat (g) Saturated Fat (g) Carbohydrates (g) Fiber (g) Protein (g) Calcium (mg) Nutritional Goal 600 12 As low as possible 33 8 10 366 Actual Nutrition 747 33.3 14.6 76.6 15.9 42.3 924 % of Goal Met 124.5% 277.5% -232% 198.7% 423% 252.4% Baked Chicken Tenders & Hummus Dippers with an Orange & Milk Cals & Nutrients Calories Total Fat (g) Saturated Fat (g) Carbohydrates (g) Fiber (g) Protein (g) Calcium (mg) Nutritional Goal 600 12 As low as possible 33 8 10 366 Actual Nutrition 664 26.6 4.6 70.8 13 50.9 438 % of Goal Met 110.6% 171.6% -214.5% 162.5% 50.9% 119.6% Appendix D Thursday Bean and Cheese Burrito & Ranch Garden Salad with a Red Apple & Milk Cals & Nutrients Calories Total Fat (g) Saturated Fat (g) Carbohydrates (g) Fiber (g) Protein (g) Calcium (mg) Nutritional Goal 600 12 As low as possible 33 8 10 366 Actual Nutrition 532 15.6 8.7 71.3 13.1 29.7 389 % of Goal Met 88.6% 130% -216% 163.7% 297% 106.2% Mini Chicken Tacos & Ranch Garden Salad with a Red Apple & Milk Cals & Nutrients Calories Total Fat (g) Saturated Fat (g) Carbohydrates (g) Fiber (g) Protein (g) Calcium (mg) Nutritional Goal 600 12 As low as possible 33 8 10 366 Actual Nutrition 474 5.6 1.1 73.6 12.1 35.5 379 % of Goal Met 79% 46.6% -223% 262.5% 355% 103.5% Appendix D Friday PB and J & Sweet Potato and Zucchini “Fries” with Trail Mix & Milk Cals & Nutrients Calories Total Fat (g) Saturated Fat (g) Carbohydrates (g) Fiber (g) Protein (g) Calcium (mg) Nutritional Goal 600 12 As low as possible 33 8 10 366 Actual Nutrition 835 47.1 7.7 111.5 11.8 27.7 407 % of Goal Met 139% 392% -337.8% 147.5% 277% 111% Turkey Cheese Sandwich & Sweet Potato and Zucchini “Fries” w/Trail Mix & Milk Cals & Nutrients Calories Total Fat (g) Saturated Fat (g) Carbohydrates (g) Fiber (g) Protein (g) Calcium (mg) Nutritional Goal 600 12 As low as possible 33 8 10 366 Actual Nutrition 684 29.1 10.9 72.1 10.6 36.6 497 % of Goal Met 114% 242.5% -218.5% 132.5% 366% 135.7% Appendix E HAACP-Following a potentially hazardous food through the production Step Receiving Problem/Hazard Mold on Cheese Damaged packages Punctured bags Delivery at high temp. Rotten fruit CP, CCP, CL CCP Storage Store at correct temps Packages sealed CP Preparation Don’t practice correct personal hygiene. Unsterile utensils or work surface. CCP CL Serving CL Not detained at suitable temperatures. Controls/Solution Make sure to obtain from approved sources. If food is higher than 40degrees, it should be discarded or rejected. If fruit is rotted, throw out. Store below 40degrees. Check all temps. Follow suitable use of older/newer store. Make sure packages are sealed. Use clear area and separated utensils. Refrigerate unused food right away. Wash hands regularly for 30 seconds. Certified food handler card. Make sure food is held no lower than 40degrees. Servers use gloves. Make sure trays and utensils are sanitized. Control Point (CP), Critical Control Point (CCP), Critical Limit (CL) Appendix F Turkey and Cheese Sandwich Main Dish-Meat/Meat Alternate Preparation Time: 3 m Plan Group: Meat/Meat Alternate Cook utensil: Knife Cook time: none Cook temp: none Ingredient 2 slices whole wheat bread 0.5 t mayonnaise 2 oz sliced turkey breast deli meat 1 oz sliced lettuce 1 oz sliced tomato 1 oz sliced cheddar cheese Scaling Factor (Yields 50) 50 50 50 50 50 50 Cook yields: 50, 100, 150 Calculated Amount 100 slices whole wheat bread 25 t mayonnaise 50 oz sliced turkey breast deli meat 50 oz sliced lettuce 50 oz sliced tomato 50 oz sliced cheddar cheese Scaling Factor (Yields 100) 100 100 100 100 100 100 Calculated Amount 200 slices whole wheat bread 50 t mayonnaise 200 oz sliced turkey breast deli meat 100 oz sliced lettuce 100 oz sliced tomato 100 oz sliced cheddar cheese Scaling Factor (Yields 150) 150 150 150 150 150 150 Calculated Amount 300 slices whole wheat bread 75 t mayonnaise 300 oz sliced turkey breast deli meat 150 oz sliced lettuce 150 oz sliced tomato 150 oz sliced cheddar cheese Step by step instructions, the critical control points (CCP-specific points at which a hazard can be reduced, eliminated or prevented) and critical limit (time and/or temperature that must be achieved to control a hazard). 1) Place 2 slices of bread on clean surface, free of debris 2) Using clean knife, spread 0.5t of mayonnaise evenly onto both slices of bread 3) Place 2 oz of sliced turkey breast deli meat onto one slice of bread, covering evenly 4) Place 1 oz lettuce on top of sliced turkey breast deli meat, followed by 1 oz of sliced tomato 5) Place 1 oz of sliced cheddar cheese onto the other slice of bread, evenly covering the mayonnaise 6) Place slice of bread with cheese atop the slice with meat and vegetables 7) Cut sandwich diagonally with knife and serve Nutrient Content: 327 kcals Total fat – 13.4g Sat fat – 7g Fiber- 4.5g Protein- 24.7g Carbohydrates- 27.2g Appendix G Kitchen Square Footage Meals served per day ~400 Receiving Can wash/Dry Toilets Janitor Chemical/Soap Storage Dry Storage Refrigerated Storage Preparation/Re-heating Pot & Pan Washing Holding & Serving Dining Dish/Tray Washing 60 (SQ FT) 75 200 60 300 200 600 85 400 1600 150 Details: 1. Separate service entrance for the kitchen that prepares meals. 2. Refrigerator and freezer will not have locks on doors that prevent opening the door from the inside. 3. Floor trenches built in by cooler and freezer to prevent spillage of liquids. 4. Mop closet with service sink near the kitchen is provided. 5. Provider of dumpster will clean the facility. 6. Non-movable equipment will have a minimum of six inches below to allow access for cleaning; equipment more than eight feet in length will be placed 18 inches from the wall to allow access for cleaning. Appendix H Food Cost and Inventory Turnover La Mesa Ace Elementary School Step 1 Beginning Inventory $____________________ + Food Purchased/USDA $____________________ - Ending Inventory $____________________ -----------------------------------------------------------------= Food Cost $____________________ Step 2 Food Cost $____________________ ÷ _______ Serving Days = Daily Food Cost $____________________ Step 3 Ending Inventory $____________________ ÷ Daily Food Cost $____________________ = Days of Inventory on hand _________ Step 4 # Serving days __________ ÷ Days of inventory on hand __________ = Inventory turnover ___________ Appendix I Appendix J Standard Operating Procedures (5) Instructions: 1. Follow State or local health department requirements. 2. Take inventory after all products have been received or issued for the day. 3. Count each product accurately. 4. Assign two employees to take a physical count of food and supplies in storage on the last serving day of the month or at the end of the accounting period. 5. Count all items in storage or received and invoiced during the month (or at the end of accounting period). 6. Instruct one employee to say the product name and quantity. 7. Instruct the second employee to record the quantity of each item counted on an inventory sheet. 8. Count the inventory in the top left-hand side of the storage area moving to the bottom right-hand side. 9. Note if a product is placed in the wrong location or in a position that compromises food safety e.g., chemical over food product. Do not move items to a different location until after the inventory is completed. 10. Count all full cases and unopened sub-units such as cans and packages. Estimate the amount in open sub-units such as sugar, flour or spices in 1⁄4, 1⁄2, or 3⁄4 unit. 11. Inventory products ordered by weight by the same weight units as ordered. 12. Count and write-in leftovers noting the use-by date on the inventory sheets.