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.