Happy 2005! We have yet another opportunity in the New Year and each day to use our time to make a difference for someone be it a co-worker or someone our agency serves. We can make a difference in one person’s life…reminds me of the story of the young girl tossing star-fish out into the sea after high-tide. If they didn’t get to the water, they would perish. One person told her she couldn’t possibly make a difference because there were so many star-fish on the beach. She tossed another one out and said: “Made a difference for that one, didn’t it?!” Which one can you make a difference for? The assessments for HACCP in Schools continue. We have heard mixed messages on due dates for implementation (from 2005 to 2009 – quite the spread). Will keep you posted as we learn more. Announcements regarding certification institute should be out soon. Several responses to our request for proposal are in or we’ve heard are coming in to be evaluated for the location of the next institute. We encourage participation in this as well as associations such as SD School Food Service Association, Nat’l Association for the Education of Young Children, Nat’l Association for Child & Adult Care, etc. All of these help you grow, stretch your horizons, and offer a better program. Best wishes for a happy and health new year. John Foster Dulles said it: “The measure of success is not whether you have a tough problem to deal with, but whether it’s the same problem you had last year.” We have received word from National Food Service Management Institute that resources will be going to SFAs and child care centers this spring. Some pieces will go to both types of agencies; others will go to just one. NFSMI ships directly to SFAs but the child care information goes through the CANS office. New resources include
We have also heard that a new Offer vs. Serve resource will be out for SFAs, but have not heard of a distribution date. This will include material for all menu planning options. The current training manual (older than some of your students!) covers only the traditional menu plan. USDA has created a web site that enables school districts to readily locate useful training materials. The web site includes recipes, information on healthy eating and information on offer vs. serve. Access to posters, brochures and tool kits is also available. These free resources are available by going to http://schoolmeals.nal.usda.gov/ .
If the review discloses problems with a school’s meal counting or claiming procedures, the school food authority shall: ensure that the school implements corrective action, and within 45 days of the review conduct a follow-up on-site review to determine that the corrective action resolved the problems that had been noted. Each on-site review shall ensure that the school’s claim is based on the counting system, authorized with the CANS office, and that system, as implemented, yields the actual number of reimbursable free, reduced price, and paid meals served for each day of operation. The on-site monitoring review worksheet needs to be kept on file for the program year. During a Coordinated Review Effort (CRE) review the worksheets will be verified for completion.
Spread a graham crackers with thin layer of peanut butter. On top of the peanut butter, place slices of banana, peach, pear or other soft fruit. Top with another graham cracker square spread with peanut butter (peanut butter facing inside). Snack Idea (1-5 year olds):
Kids on the Move
Arrange the children in a line on one side of a rectangle facing the other side of the rectangle. The rocker launcher counts backward, “5, 4, 3, 2, 1 blast-off”. “Blast-off” is the signal to run as quickly as possible to the opposite side of the rectangle. The adult should be the first rocket launcher. Select a child to be the next rocket launcher. Help the child count and say blast-off if necessary. Play the game until everyone has been the rocket launcher. Repeat. Nutrition DDN Class - Registration Deadline is January 11, 2005 The first session is January 11, 2005 and will cover statistics and trends in childhood nutrition and overweight. Childhood overweight and childhood obesity is currently a hot topic in the news right now and in 2006 new requirements for school wellness policies will go into effect. Get a jump start on understanding nutrition as your school develops policies to create a healthier nutrition environment with a free Dakota Digital Network (DDN) class on school nutrition that is being offered at sites across SD. Learn what resources are available to help your school/agency create a healthier nutrition environment. Sites for this course include the following locations: Avera McKennan, Briton-Hecla School District, Brookings (South Dakota State University), Douglas School District, Eureka School District, Groton School District, Haakon School District, Harrisburg School District, Hot Springs School District, Huron School District, Pierre (State Capitol), Rapid City School District, Redfield School District, Sioux Falls School District, Sioux Valley (Volga) School District, Spearfish School District, Wagner School District, Webster School District, White River School District, and Winner School District. The course is free unless participants want credit from Augustana College, which costs $50. Details are included in the on-line registration. Registration is available now online at https://www.state.sd.us/Applications/DE49TrnTracker/Secure/index.asp . The Department of Education is partnering with Avera McKennan Hospital and University Center to present the course. The class is free; however, the $50 fee for college credit through Augustana is the responsibility of the participant. If you would like more information please contact Amy Richards. She can be reached as follows:
Even though the guidelines for HACCP implementation are still “fuzzy”, there are a few things that we KNOW you are going to need to in order to implement HACCP. So, as the New Year starts, take a little time now to gather a few supplies. One of the most important tools that you will need is a thermometer. What kind is really up to you. There are many digital and infrared thermometers on the market. While these provide a more accurate reading they also cost much more. These are also a much “touchier” thermometer. Once dropped, they often no longer work properly. A bimetallic stem dial thermometer is the most common and most “budget friendly”. Just remember that you need to calibrate them from time to time—weekly is best. They also need to be calibrated if they have been dropped. HACCP implementation will also require you to document that you are calibrating your thermometer(s). If you have more than one thermometer make sure you are also identifying that somehow on your “calibration form”. (Use a different colored marker on each thermometer so that they can be identified by “color”). On your calibration form you will need to identify the date you are calibrating, which thermometer (color code it) you are calibrating, what “degree” adjustment was made, and then the initials of the person who did the calibration. If you are unsure how to calibrate a thermometer you can get the information from any number of sources. Check a ServSafe book, do a Google search on the internet or feel free to contact me at 280-4278 and I can assist you. A couple other things I would suggest purchasing: a 2”, 3-ring binder and 6-10 dividers with tabs to separate information within the binder. Much information will be sent to you in the coming months pertaining to HACCP implementation. This will help keep the information you receive organized.
Did you know it’s a bad idea to use sponges in commercial kitchens? In fact, the 2001 FDA Food Code states that: “Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.” FDA bans the sponge as a cleaning material because bacteria can easily hide in the holes of the sponge and can cause serious problems of cross contamination. According to tests conducted by researchers in Wageningen University, The Netherlands, three years ago, antibacterial dishwashing liquid did not significantly reduce levels of E.coli, Salmonella Enteritidis, Staphylococcus aureus and Bacillus cereus in used sponges over a 24 hour period, if food residues were present in the sponges. The best advice for commercial kitchens is to avoid using sponges altogether. The food service staff at Henry School got into the Christmas spirit by turning the kitchen and cafeteria into Santa’s Workshop. Even the milk cooler was designated as Santa’s Choice. Thanks for sharing.
New
Year’s Resolutions to Keep You Safe WASHINGTON, December 27, 2004 – New Year’s resolutions often begin with “I will lose five pounds” or “I promise to exercise.” But there are other resolutions that could save you a trip to the doctor or, worse, the hospital. These resolutions may be easier to keep – for yourself and your family. USDA advises putting these “food safety” resolutions at the top of your 2005 New Year’s list: 1. I will buy and use a food thermometer. It’s the only way to know if meat, poultry and fish are cooked safely. You can’t tell just by looking. 2. I will use an appliance thermometer in the refrigerator and will check to make sure that the temperature is 40 degrees F. or below. In the freezer, I will make sure the thermometer reads 0 degrees F. or below. Bacteria grows rapidly at temperatures above 40 degrees F. 3. I will not leave pizza sitting out on the table or my “doggie” bag in the car overnight. Foods should not be left out more than two hours at room temperature, or 1 hour if it is over 90 degrees F. When in doubt, throw it out. 4. I will not defrost my turkey in the garage or in the trunk of my car. The only safe way to defrost food is in the refrigerator, in cold water or in the microwave. 5. I will wash my hands and all food preparation surfaces with soap and water before and after touching raw meat, poultry or fish. Bacteria on raw meat, fish or poultry can contaminate other foods such as bread or lettuce that will not be cooked. 6. I will not feed my dog or cat old “leftovers” or “take-out” food that’s no longer fit for people. Animals can also be stricken with foodborne illnesses. 7. I will not leave “take-out” or “ready-to-eat” food in the refrigerator so long that it’s forgotten. You can’t tell by looking at or smelling if a food is unsafe. Throw it away after three days and never taste a food that you don’t know what it is or how long it has been in the refrigerator! 8. I will not lick the spoon or the bowl of homemade cookie dough or cake batter made with raw eggs. Salmonella – a very unpleasant and potentially dangerous illness can come from eating raw eggs – even one taste of raw dough could contain harmful bacteria. 9. When grilling outdoors, I will use a clean plate for the cooked hamburgers, hot dogs or other meat or fish. I won’t use the same plate that held raw meat. Juices from raw meat, poultry or fish could contaminate your cooked food. 10. I will separate cooked foods from uncooked foods when preparing a meal, including using separate cutting boards and knives. Cross-contamination could cause harmful bacteria from one food to be transferred to another food. 11. I will always put an ice pack in my child’s lunch box and my own lunch bag if I have a perishable lunch, such as meat, poultry, fish, milk or eggs. Foods in lunch boxes sitting in warm classrooms or offices could result in foodborne illnesses. Children under the age of 10 are the most vulnerable. 12. I will not “save money” by buying dented cans or cracked jars. Never use food from damaged containers. This applies to containers that are leaking, bulging or badly dented. Do not use food from cracked jars with loose or bulging lids, canned food with a foul odor or any container that spurts liquid when you open it. It’s not worth taking a risk to save a few pennies. 13. I will put meat and poultry packages in plastic bags at the meat counter before putting them in my grocery cart. Leaking packages from meat or poultry could contaminate other foods in the cart, leading to foodborne illnesses. 14. If I have a question about food safety, I will call the USDA Meat and Poultry Hotline toll free at 1-888-MPHotline or 1-888-674-6854, TTY: 1-800- 256-7072. The Hotline is there to help you. Get your questions answered. Do not guess about food safety because the health of your family and friends is at stake. You can call the year-round hotline Monday through Friday from 10 a.m. to 4 p.m. EST (English or Spanish). Listen to timely recorded food safety messages at the same number 24 hours a day. Check out the FSIS Web site at http://www.fsis.usda.gov. E-mail questions can be answered by MPHotline.fsis@usda.gov. Source: USDA Food Safety and Inspection Service Press Release Carrots of Many Colors Before long, we may be eating carrots of many different colors in South Dakota. Did you know that scientists have created carrots that are different colors? Different colors have different health benefits, so by eating blue, yellow, white and red carrots, you can get several different phytochemicals (a fancy word for things in food other than vitamins, minerals or fiber that are good for you). Carrots naturally have beta carotene that our body makes into vitamin A. Blue and purple carrots have anthocyanins which acts as an antioxidant, yellow carrots have xanthophylls (this phytochemical is similar to beta carotene) and red carrots have lycopene in them. Historically, people ate yellow and purple carrots 1000 years ago in Afganistan and 700 years ago in Western Europe. One regular sized orange carrot supplies all of the vitamin A that we need for the day. For more information about the new rainbow of carrots visit: http://www.ars.usda.gov/is/AR/archive/nov04/carrot1104.htm Nutrition website of the month Nutrition.gov Nutrition education tidbits
http://www.ars.usda.gov/is/kids/water/story2/vapor.htm Also a great site for tweens to learn more about fruits and vegetable and that has great information that could be used for displays in the cafeteria or the classroom is: http://www.ars.usda.gov/is/kids/plants/plantsintro.htm
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Every school year each school
food authority with more than one school shall perform no less than one on-site
review of the lunch counting and claiming system employed by each serving site
under its jurisdiction. The on-site review shall take place prior to February
1st of each school year. The review should be conducted by the authorized
program representative. The worksheet, as found in NSLP Memo #52, should be
used as the assessment tool to document the review.
Graham Cracker Smacker
from Physical Activities and Healthy
Snacks for Young Children; Team Nutrition Iowa;
Blast Off
from Physical Activities and Healthy Snacks for
Young Children; Team Nutrition Iowa;
There is a fun news story for children on
growing plant seeds with only water vapor. For more info, visit the
Agricultural Research site of USDA’s website: