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A brief overview of the newest public school child nutrition guidelines from the Texas Department of Agriculture. Keep current with these quick reference guides to the newest public elementary school nutrition guidelines.
A brief overview of the newest public school child nutrition guidelines from the Texas Department of Agriculture. Keep current with these quick reference guides to the newest public middle school nutrition guidelines.
A brief overview of the newest public school child nutrition guidelines from the Texas Department of Agriculture. Keep current with these quick reference guides to the newest public high school nutrition guidelines.
By Joanne Ikeda, MA, RD. Cooperative Extension Nutrition Education Specialist, Nutritional Sciences & Toxicology, University of California, Berkeley
Joanne Ikeda, nutrition education specialist and lecturer, explains how giving candy treats to children to reward good behavior may contribute to childhood obesity.
Sack Meals To Go
Many schools receive requests for sack meals to be prepared for field trips and special activity days at school. Proper record keeping is required for sack meals as with any other type of meal service. Documentation required includes accurate meal counts taken at the point of service and food production records.
The main objective is to ensure that each student served received a high quality, safe, reimbursable sack meal. The need for continued safe food handling practices after the meals leave the food service area of operation must be emphasized.
Potentially hazardous food to be transported should be pre-chilled and held at a temperature of 45 degree Fahrenheit or below (40 degrees would be even better). According to Texas Department of Health, Division of Food and Drugs, insulated containers (such as ice chests) should be used to keep food at the proper temperatures. Cold packs may be used, or food could be placed on ice if there is proper drainage. Food should never be submerged in ice. Food preparation should be done on the day of consumption to reduce the possibility of foodborne illness. Food consumption should take place no more than four hours from the time food leaves the refrigerated area. For example, if school staff at 8:00 a.m. picks up meals, students should eat their meal by 12:00 noon. For further information on safe food handling practices, consult "Rules on Food Service Sanitation," call your local health authority or the Texas Department of Health.
The forms that follow are to be used by food service personnel to ease the process of providing reimbursable sack meals and maintaining the necessary records. Use the forms to take the order, plan and document the menu served, document temperature and to communicate directions to those responsible for transporting and serving the meal. Direct the adult advisor to a list of the names of those who are served the meal, document temperatures, sign off as indicated and to return the forms with any unserved meals to the food service manager. The form will then be filed with Food Production Record for that day. Sack Meals To Go Form |
