NAME______________________________________ MEMBER #_________________________________ EMAIL______________________________________ 6. After fresh produce has been prepped for meal service, how should a food handler store the items? a. In a container unlabeled inside a walk-in cooler b. In a container labeled with contents and date prepped inside a walk-in cooler c. In a container labeled with the food handler’s name inside a walk-in cooler d. In a container labeled with the current weather forecast inside a walk-in cooler 7. Labeling areas of the walk-in cooler is not recommended; different food groups/food items are fine to store on the same shelves. True or False? 8. How often should a food service employee be trained on a HACCP-Based SOP for washing fresh fruits and vegetables? a. Upon hire b. Annually c. One time during their employment period d. Both a & b 9. Which type of record will help a kitchen manager during a food recall? a. Production record b. Walk in cooler temperatures c. Delivery driver information for the produce vendor d. Time logs for scheduled employees 10. By keeping fresh fruits and vegetables in their original packaging until day of service, the product information is more readily available in the event the product is recalled. True or False?
ISNA ADMINISTRATION RESEARCH COMMITTEE
QUIZ TIME! Eligible for 1 CEU in Key Area OPERATIONS
Changes in School Nutrition Standards C L I F F NO T E S ON T H E N EW T R A N S I T I ON A L S T A NDA R D S
SODIUM “The weekly sodium limit for school lunch and breakfast will remain at the current level, known as Target 1, for school year 2022-2023. For school lunch only , the limit will decrease marginally (10%) in school year 2023-2024 toput schools onanachievablepath toward long-term sodium reduction”. This takes into consideration difficulties that arose during the pandemic and will hopefully allow schools and the food service supply chain more time to move towards previous goals. The USDA plans for sodium to be addressed further in future rulemaking. As follow-up, in the Fall of 2022, expect the USDA to issue a proposed rule on school nutrition standards aligning with the Dietary Guidelines for Americans . Opportunities will be available for comment, and these will be taken into advisement before the next final rule is published. If according to plan, this will be released in time to prepare menus and purchase for 2024-2025 school year. To spread the word, the USDA has put together a few quick resources that could be helpful in sharing the new regulations with your administration and staff. Fact Sheet The Road Ahead- to 2024 Standards As we navigate these new rules, American Dairy Association Indiana will continue to be a partner in supporting school meals and foodservice departments. Reach out to our team if you have difficulties with procuring milk or other dairy foods, need resources to serve, or are simply looking for fresh ideas in meal service.
1. School nutrition menu planners and kitchen managers are encouraged to incorporate fresh fruit and vegetable choices into their daily offerings to support healthy eating habits. True or False? 2. How many cups of fruits and vegetables should children and adolescents consume each day? a. 1-2 cups
By Hanna Kelley, Director of Health and Wellness American Dairy Association Indiana
Readers of Food for Thought are no stranger to standards in child nutrition programs and have likely seen them flex and change over the years. If you’ve been around long enough, you remember when these standards were overhauled in 2012 to combat a growing child obesity epidemic, specifically looking to eliminate trans fats, decrease saturated fat and sodium, and increase high nutrient density options available as part of a reimbursable meal. Since then, we have continually forged ahead, working together to create and serve the most nutritious meals available to students. Unfortunately, the Covid 19 pandemic derailed this work, leaving school nutrition programs scrambling to simply feed children, let alone meet federal requirements. Supply chain disruptions, staffing limitations, and virtually no opportunity to forecast have become everyday life in school foodservice departments. Waivers allowed for a band-aid, but without addressing current rules, schools and their industry partners would have difficulty getting back on track. To continue to move forward, the USDA recently released transitional standards for child nutrition programs, including the most recent new final rule released in February 2022 on milk, whole grains, and sodium. This rule will apply during school years (SY) 2022-23 and 2023-24. A quick review of the new final rule finds changes in the following areas: MILK “Schools and childcare providers may continue to offer flavored and unflavored, low- fat milk ( 1% versions ) as well as flavored or unflavored nonfat milk.” This rule applies across all programs, including National School Lunch Program, National School Breakfast Program, Child and Adult Care Food Program (ages 6+), and the Special Milk Program. Additionally, for consistency, this rule is extended to competitive beverages for sale on school campuses, including a la carte. WHOLE GRAINS “At least 80%of the grains served in school lunch and breakfast per week must be whole grain-rich (containing at least 50% whole grains)”. Previously half of all grains were to be “whole grain-rich”.
b. 2-3.5 cups c. 1-3.5 cups d. 2-4 cups
3. Produce can come in contact with harmful bacteria during which step of handling? a. During growth phases b. During storage c. During preparation d. All of the above 4. Food handlers can take what necessary steps to reduce the risk of harmful bacteria exposure to produce? a. Wash their hands thoroughly with soap and water before handling b. Serve produce within 1-3 days of delivery c. Sanitize the produce with a bacteria killing product d. Store produce in air-tight containers after delivery to keep bacteria from growing 5. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed. True or False?
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