usda/ade rules and regulations for salad bars in … rules and regulations for salad bars in schools...
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USDA/ADE
Rules and Regulations
for
Salad Bars in Schools
Healthy Hunger-Free Kids
Act of 2010• Offering fruit & veggies every day
• Increasing whole grain-rich foods
• Providing only low-fat or fat-free
milk varieties (flavored fat-free only)
• Serving appropriate calories and
portion sizes based on age of
children
• Reducing saturated fat and sodium
Salad Bars in Schools
• Benefits
• Creating a Salad Bar
• The New Meal Pattern
• Incorporating Salad Bars as part
of a Reimbursable Meal
• Point of Service
Benefits of a Salad Bar for a
Child• Increased consumption of
fruits/veggies
• When offered choices, children
respond by trying new items
• Personal experience about choices
• Decisions carry over outside of
school
Creating a Salad Bar
Serving Options:
� Self-service vs. assisted service
� Salad bar incorporated into the serving line as part of a reimbursable meal
� Salad bar outside the serving line with a monitor
� Salad bar outside the serving line as an add-on to the meal
� Everything depends on the four “S”s:
schools, space, staff, students
Salad Bars Outside of Lunch
Service
• Fresh Fruit and Vegetable Program
• Breakfast and After-School Snacks
• Taste-testing events
Reimbursable Meals &
Salad Bars
• Must meet meal pattern
requirements
– Serve Only
– Offer vs. Serve
• Accurate Point of Service
• Production Records
• Fruits (cups)
• Vegetables/subgroups (cups)
• Grains (oz eq)
• Meats/Meat Alternates (oz eq)
• Fluid Milk, Low-fat/Fat-free (cups)• Must offer all 5 components, students must
take fruit or veggie component
http://www.azed.gov/health-nutrition/meal-pattern/
New Meal PatternWeekly/Daily requirements for:
Grade Groupingsfor New Meal Pattern:
• Grades K-5
• Grades 6-8
• Grades 9-12
• There is a small overlap in K-5 and 6-8 for calories, grains, meats/meat alternates, sodium
Fruits (cups)
Weekly (daily) amounts required to be offer per child:
Grades K-5 6-8 9-12
Offered 2 ½ (1/2) 5 (1)
Serve only ½ 1
OVS ½ ½
•¼ cup dried fruit counts as ½ cup
Vegetables
Grade Groups: K-5 6-8 9-12
Weekly (daily) 3 ¾ (3/4) 5 (1)
Serve only ¾ 1
OVS ½ ½
Vegetable Subgroups (cups) Weekly Amounts:Dark Green ½ ½
Red/Orange ¾ 1 ¼
Beans/Peas(legumes) ½ ½
Starchy ½ ½
Other ½ ¾
Additional Veggies 1 1 ½
•1 cup raw leafy greens counts as ½ cup
Grains (oz eq)
Weekly (daily) amounts required to be offer per child:
Grades K-5 6-8 9-12
8-9 (1) 8-10 (1) 10-12 (2)
Minimum 1 1 2
At least half of grains offered must be whole grain-rich
Meats/Meat Alternates
(oz eq)Weekly (daily) amounts required to be offer
per child:
Grades K-5 6-8 9-12
8-10 (1) 9-10 (1) 10-12 (2)
Minimum 1 1 2
Fluid Milk (cups)
Weekly (daily) amounts required to be
offer per child:
Grades: K-12
5 (1)
Only fat-free milk may be flavored.
Fluid milk with fat content greaterthan 1% is not allowed.
Must offer two choices.
Other Specifications:Daily Amount Based on the
Average for a 5-day Week.
Grades K-5 6-8 9-12Min/Max calories 550-650 600-700 750-850
Sodium (mg) 1100-1300 1200-1400 1500-1700
Arizona requirement, 2 mg/kcal
Saturated Fat <10 for all grade groups
(% of calories)
Further reduction of sodium with be phased
in over a ten-year time period
Breakfast Options:
• Traditional
– Milk, fruit/vegetable/100% juice, 2 grains,
2 meats or 1 of each
• Enhanced
– Milk, fruit/vegetable/100% juice, 2 grains,
2 meats or 1 of each
• Nutrient Standard
– Milk, 2 sides
• New Meal Pattern (w/State approval)
– Milk, fruit, grain
Offer vs. Serve
A serving method designed to:
� Reduce food waste
� Reduce food cost
� Maintain nutritional integrity of
meals served
�Required for high school level
�Optional for lower grades
�Optional at breakfast for all grades
New Meal Pattern
Offer vs. ServeLunch:� Must offer all 5 components, students may
decline up to 2 components
� Must take ½ cup fruit and/or vegetable
Breakfast:� Traditional/Enhanced-students select 3 of 4 items offered
� Nutrient Standard-students select 2 of 3 items offered
� New Meal Pattern-schools must offer 3 food componentsthat consist of a minimum of 4 food items. Students may decline1 food item but must select at least ½ cup of fruit.
(SBP not required until 2013-2014)
Point of Service• Point where it can be accurately determined
that a reimbursable meal has been served
to an eligible student, ideally placed at the
end of the serving line
Meal counts must be:
�Reimbursable meals
�Categorized
�Without overt identification
�Each day, each meal
POS Exceptions
• You may place your salad bar AFTER the POS as long as the student has three components (and the required ½ cup fruit and/or vegetable component) before leaving the serving line.--If the child does not have three components or the required serving of fruit and/or vegetable, someone would need to be stationed at the salad bar line to ensure the child took at least a ½ cup serving.
� Salad bar items DO count towards the nutritional analysis including calorie max/min and required veggie subgroups,
and each item must be listed on your production record.
Salad Bars in the
New Meal PatternEach independent serving line must
meet the daily and weekly
requirements including vegetable
subgroups
Or, multiple serving lines may use a
centrally located salad bar to meet
the vegetable subgroup
requirements
Recipe for Success
Go for variety!
• Dark green: broccoli, spinach, romaine lettuce &
other dark leafy greens
• Red/Orange: acorn & butternut squash, carrots,
sweet potatoes, & tomatoes
• Beans & Peas (Legumes): black beans, garbanzo
beans, kidney beans, lentils, navy beans, pinto
beans, white beans, & lentils
• Starchy: corn, green peas, green lima beans, &
potatoes
• Others: cauliflower, celery, cabbage, mushrooms,
green beans, & iceberg lettuce
Portion Sizes
• Multiple food components:-any fruit or vegetable item meeting the 1/8 cup
minimum requirement may count toward a
component
• The meal planner should determine a reasonable
minimum portion size when planning the salad bar
- 1 cup of lettuce counts as ½ cup
- 1/8 cup dried cranberries counts as ¼ cup
• Planned portion sizes should be consistent to provide the
minimum daily and weekly fruit and vegetable subgroup
requirements
• Use the Food Buying Guide to determine correct
portion sizes
Pre-portioned Mixed Vegetable
Cup as a Side Item
New Meal Pattern
Salad Bar ScenariosServe Only K-8:
Q: Students enter the lunch room, choosea milk, go the serving line and are giventeriyaki chicken over rice, go throughthe point of service and are instructedto go to the salad bar and take at least½ cup of fruit or ¾ cup veggies beforegoing to the table to eat.
• Is this an appropriate scenario?
A: No, for serve only schools
students are required to take a
full serving of both the fruit and
the vegetable, (minimum of ½
cup fruit and ¾ cup vegetables).
The school would need a monitor
to ensure students were taking
both components in the required
amounts.
Offer vs. Serve:
Q: A high school student enters the
lunch room, chooses a milk, declines
the hot lunch, goes through the salad
bar and scoops out ½ cup of spinach
salad and ½ cup of grapes and
proceeded to the point of service.
Is this an appropriate scenario?
A: No. If a student selects only three
components, and two of these three
components are fruits and
vegetables, the student may select
½ cup of either the fruit or vegetable,
but then must select the full
component of the other.
1 cup grapes or 2 cups spinach based on ourquestion.
CN #06-13 question 104
Menu Planning:
Q: Must the school prepare
full servings of both fruits
and vegetables for every
student when OVS is in place?
A: No. Schools must plan meals to
meet all requirements, but menu
planners should take into account
participation and selection trends to
determine how much food to offer
students. Careful menu planning
will ensure reimbursable meals are
served and minimize food waste.
Production Records
Proof that reimbursable meals have
been planned and served
• Meal and meal pattern served (breakfast)
• School Name
• Date
• Menu items and recipe #’s
• # of student meals planned by grade groups
• Portion sizes for each item by grade group
Production Records
� # of adult meals planned
� Total number of servings actually prepared per menu item
� Total number of servings actually served and leftover servings
� Include condiments
Salad Bar Etiquette for Students
is Very Important!
• The sneeze guard is there to keep their heads
away from the products!
• Using the utensils each time they reach for
something!
• Alert staff as soon as a spill happens!
• Take only what they believe they can eat!
• Have signage to help remind students about
appropriate portion sizes.
• Utilize posters to engage students and remind
them of their role.http://www.lunchbox.org
Handling Fresh Produce on Salad Bars toReduce the Risk of Foodborne Illness
Preparation and Set Up
• Use equipment with food shields or sneeze guards.
• Consider offering pre-packaged or pre-portioned items.
• Place a clean and sanitized utensil in each container on
the salad bar. Replace utensils at the beginning of each
meal period.
• Label containers to identify foods and condiments.
• Use dispensers or single-use packages of salad
dressing and other condiments.
• Set up salad bar just prior to serving time.
• Select container size so that food is used within one
meal period.
• Provide individually wrapped eating utensils, or keep
unwrapped utensils in containers with the handles up.
Temperature Control & Monitoring
• Verify that the temperature of equipment is at 41 degrees F or
below before use.
• Check to be sure the bottom of the pan comes into contact
with the ice or ice pack, when using them for temperature
control.
• Chill foods to an internal temperature of 41 degrees F or below
before placing on the salad bar.
• Check and record internal temperatures of each food item with
a clean, sanitized, and calibrated thermometer before placing it
on the salad bar. Check at least every two hours to verify that
it remains at or below 41 degrees F.
• Avoid adding or layering freshly prepared food on top of food
already on salad bars.
• Use a clean cloth dipped in sanitizing solution to wipe surfaces
during and between meal periods. Store sanitizing solution
away from salad bar.
Staff Roles in Creating and
Managing Salad Bars• Importance of training staff
• Menu Planners
• Cooks
• Servers
• Cashiers
• Salad Bar monitor
• Creativity