“Red, Yellow, Green, GO! with Salad Bars to meet Vegetable and Fruit

Requirements in the New HHFKA Meal Pattern”

APRIL 3-6, 2013, LONG BEACH, CA

These materials have been prepared by the CASBO Central Section Child Nutrition Professional Council have not been reviewed by State CASBO for approval, so therefore are not an official statement of CASBO.

SALAD BARS“Red, Yellow, Green, GO! with Salad Bars

to meet Vegetable and Fruit Requirements in the New HHFKA Meal Pattern”

PRESENTER:

Regina G. OcampoSanger Unified School District

Child Nutrition Director

GOALS OF PRESENTATION

Review requirements for successful implementation of salad bars in schools

Best Practices: Present ways salad bars can be instrumental in helping schools meet new meal regulations

PRESENTATION OBJECTIVES

Review Requirements Discuss different styles of salad

bars Review menu production record

requirements Review point of service

requirements Review food safety aspects

SALAD BARS

Positive way to promote your school meal program and fresh products

WHY SALAD BARS?

Great way to offer a wide variety of fruits and vegetables and increase daily consumption

Assist schools in meeting the vegetable subgroup requirements

Attractive way to encourage students to try new foods

Can service multiple lines

REQUIRMENTS 

HHFKA 2012-2013 National School Lunch Meal Pattern 

Grades K-5 Grades 6-8 Grades 9-12

 Meal Components

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2½ (½) 2½ (½) 5 (1)

Vegetables (cups) 3¾ (¾) 3¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1¼

Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg toReach Total

1 1 1½

Grains (oz. eq) 8-9 (1) 8-10 (1) 10-12 (2)

Meats/MeatAlternates (oz. eq)

 8-10 (1)

 9-10 (1)

 10-12 (2)

Fluid milk (cups) 5 (1) 5 (1) 5 (1)

FRUIT 

HHFKA 2012-2013 National School Lunch Meal Pattern 

Grades K-5 Grades 6-8 Grades 9-12

 Meal Components

Amount of Food Per Week (Minimum Per Day)

Fruits (cups) 2½ (½) 2½ (½) 5 (1)

VEGETABLES 

HHFKA 2012-2013 National School Lunch Meal Pattern 

Grades K-5 Grades 6-8 Grades 9-12

 Meal Components

Amount of Food Per Week (Minimum Per Day)

Vegetables (cups) 3¾ (¾) 3¾ (¾) 5 (1)

Dark green ½ ½ ½

Red/Orange ¾ ¾ 1¼

Beans and peas (legumes) ½ ½ ½

Starchy ½ ½ ½

Other ½ ½ ¾

Additional Veg toReach Total 1 1 1½

VEGETABLES

PORTION SIZE Be sure to offer enough per day to

equal the minimum over the week! Consistent with the meal pattern

For age/grade groupingFor Offer vs. Serve

Pre-portioning: ¼ cup and ½ cup servings for K-8 ½ cup servings may be better for 9-12

PORTION SIZE Appropriate

1 cup salad greens vs. 1 cup radishes

Affordable

1 cup fresh pineapple vs. 1 cup fresh apple

Purchase “In-Season” and “Regional” fresh produce

CHOICES Plan choices for ease of selection

½ cup fruit ¼ cup and ½ cup vegetables A vegetable mix with at least 1/8 cup of each

type of veggie A combo of fruits and vegetables to meet ½ cup

M/MA, GRAINS AND MILK If offered on the salad bar, do they

meet the daily minimum meal requirements?

1 oz. M/MA and 1 Grain for K-8 2 oz. M/MA and 2 Grains for 9-12

Do they meet the weekly minimum (and not exceed maximum [now flexible!]) for M/MA and Grains requirements?

Consider offering a pre- portioned M/MA “Salad Topper” on the serving line OR a separate “Topper Bar” with M/MA and Grain choices

SCENARIO

If a student has selected a serving of milk and no M/MA or Grain choices, what does the student need to select from the salad bar in order to have a reimbursable meal??

SIGNAGE

Located at or near the beginning of serving line

Simple and easy to understand Possible color coding of food

choices to match color coding on signs Colorful photos of food choices

may help

SAMPLE SIGNAGE

SAMPLE SIGNAGE(SANGER USD)

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HANDOUTS/RESOURCES

USDA memo SP 02-2010 (Revised): Salad Bars in the National School Lunch Program (provided)

Website Resources: Wake Up to Fresh Fruits and

Vegetableshttp://www.wakeupfv.com

Fruit and Vegetables Galorehttp://www.fns.usda.gov/tn/resources/fv_g

alore.html

NUTRITION EDUCATION CONNECTIONS

Harvest of the Month

Fresh Fruit and Vegetable Grants

Alliance for a Healthier Generation

US Healthier School Challenge

SALAD BAR STYLES

VARIETY OF SALAD BAR STYLES

Fruit and Vegetable choices only

Choices for an entire reimbursable meal

Theme BarsBaked Potato BarTaco BarPasta BarBurger BarSandwich Bar

SALAD BAR SERVING STYLES

Traditional self-serve Pre-portioned,

pre-packed choices

Grab and Go sidesat multiple windows

MORE POSSIBILITIES

Farmer’s MarketHarvest Bar

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CHOOSE YOUR STYLE OF SALAD BAR….

Choose the one that bestmeets the needs of your program

Custom Design = Endless Possibilities!

FRESH CHOICES

Incorporate fresh, local (or regional) produce

Promote Farm to School programs Connect with School Gardens (if available)

LET’S MOVE SALAD BARS TO SCHOOLS!

Michelle Obama’s campaign

Goal to bring 6,000 new salad bars into Child Nutrition programs

http://www.saladbars2schools.org

SMARTER LUNCHROOMS BEST PRACTICES

Research based techniques developed at Cornell University

http://www.smarterlunchrooms.org

SMARTER LUNCHROOMS TECHNIQUES

Offer fruit in at least two locations Offer fruit in bowl or basket Name vegetables creatively Visual prompting – Signage

“Fresh Salad Bar with every entrée” “Last chance to choose fruit” “Fresh fruits and vegetables choices

with every lunch”

SALAD BAR DESIGN

Attractive and Inviting

VarietyColorTextureShapePresentation

MORE IDEAS

Install TV monitors in Cafeterias

Highlight Photos of daily menu options

Show sample tray choices

Provide Nutrition Education

Play Trivia Quizzes – Make it FUN

MORE IDEAS Place photos of serving sizes placed above

food item serve as a helpful guide Utilize My Plate/My Tray Tie your menu and nutrition education back to

your district’s Student Wellness Policy Promote at Back to School Night Programs

Display salad bar filled with actual daily choices

Educate parents, families and community about choices and portion requirements

SALAD BAR TEMPLATES

Provide to each school site lead

Salad Bar selections consistent

Planned for maximum customer appeal

SUSD SAMPLE TEMPLATE

SUSD SAMPLE TEMPLATE

SALAD BARS: MENU

PRODUCTION RECORDS & RECIPES

MENU PRODUCTION RECORDS With the new Food Based Menu

Planning

Every item offered on the salad bar must be listed and accounted for separately on the Menu Production Record (MPR)

No longer list the salad bar recipe number on MPR

Pre-print the salad bar MPR with most of required information

SALAD BAR RECIPES Can be used to conduct your own

nutrient analysis

Helpful way to establish and provide direction to site staff on daily set up of salad bar choices

Critical to use historical data from MPR to develop salad bar recipes and continually update information based on student consumption (usage study)

POINT OF SERVICE

POINT OF SERVICE Definition:

The point at which you can determine if the student took the required meal components for a reimbursable meal

NOTE: Even if the student selected ½ cup of fruit and/or vegetable with the entrée, the student must still go by the salad bar line and be offered all of the fruit and vegetable subgroups of the meal

LOCATION, LOCATION, LOCATION!

If the cashier is located before the salad bar, a monitor must check the meal at the end of the line to ensure that it is reimbursable.

The monitor can make the student take the ½ cup fruit and/or vegetable requirement.

Place a bowl of fruit and boxes of raisins/dried fruit at the end of the line.

The monitor also helps ensure food safety.

SPACE AVAILABILITY If space is a concern, consider

placing the salad bar before the hot serving line.

Placing fruit and vegetable choices at the beginning of the line encourages the selection and consumption of more fruits and vegetables.

FOOD SAFETY

FOOD SAFETY Food Safety is our

#1 priority. Ensure our food is

safe for our customers

Reduce the risk of food-borne illness

Healthy customers = Happy customers!

HELP ENSURE FOOD SAFETY

Supply clean utensils and dispensers Monitor salad bar during meal service Train staff on proper monitoring for

food components as well as food safety

Post signs on salad bar etiquette Install hand sanitizing stations in

cafeteria Dispose of leftovers properly, using

your SOP If using time as a food safety

measure rather than temperature for your site, be sure to have a SOP in place and use a time log to document

TRAINING STUDENTS INSALAD BAR ETIQUETTE

Wash hands before entering cafeteria or use hand sanitizing station in cafeteria

Stay behind the sneeze guard Do NOT touch the food with hands Do not come back for seconds with

the same tray (new tray each time) Take what you would like and only

what you can eat Do NOT return food to the salad bar

STUDENT SALAD BAR ETIQUETTE, CONTINUED

Use tongs and utensils correctly! Work with primary

teachers to send sets of pans, tongs and utensils to classrooms so students can practice

Record video of proper use of the salad bar and use as a classroom teaching tool

FOOD SAFETY RESOURCES

Local Interpretations of Food Codes and

Regulations may vary among local health departments

Best to work with your local health departmentto find the solutions to your individual situations

Develop a positive working relationship; becomepartners in providing the best for your customers

FOOD SAFETY RESOURCES Federal

Food and Nutrition Services (FNS), USDA http://www.fns.usda.gov/fns/safety/produce-safety.

htm FDA Food Code

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm186451.htm

StateCalifornia Retail Food Code

http://www.cdph.ca.gov/services/documents/fdbRFC.pdf

NFSMI GUIDANCE

Best Practices: Handling Fresh Produce in Schoolshttp://nfsmi.org/documentlibraryfiles/P

DF/20110822025744.pdf HACCP Based SOPs -

Preventing Contamination at Food Barshttp://sop.nfsmi.org/HACCPBasedSOPs/

PreventingContaminationatFoodBars.pdf

FARM TO SCHOOL Provide locally grown, delicious,

fresh produce to students and staff In-season, regional,

specifically California Partner with community

and showcase yourChild Nutrition Program

Strong support from USDA and CDE

Partner with farmers, farmer’s markets, local chefs, farming cooperatives and other groups to help promote and serve California produce

Helpful website: http://www.healthyschoolenvironment.org/farmtoschool

ADDITIONAL RESOURCES

SNA Meal Pattern Companion Guidehttp://www.schoolnutrition.org/mealpatt

ern Network for a Healthy California

http://www.cdph.ca.gov/programs/cpns/Pages/PowerPlayResources.aspx

Harvest of the Monthhttp://www.harvestofthemonth.cdph.ca.g

ov/ Recipes for Kids Challenge

http://www.recipesforkidschallenge.com/

HEALTHY CUSTOMERS =

HAPPY CUSTOMERS

THANK YOU

Any Questions?