SUPPORT SERVICES FOOD SERVICES 2017 A HEALTHY CULTURE IN OUR SCHOOL CAFETERIAS The shared values, beliefs, written and unwritten rules, assumptions and behaviors of stakeholders within the school community that shape the school’s social norms and create opportunities for everyone to be successful.
Standard 3.3 The institution provides induction, mentoring, and coaching programs that ensure all staff members have the knowledge and skills to improve student performance and organizational effectiveness. RESPONSIBILITY / ALL STAFF What role do we play? Our role is to embrace what we do each and every day and try to execute our services in a way that students enjoy eating our nutritious meals and enjoy their time with us. 109 Employees
Standard 1.1 The institution commits to a purpose statement that defines beliefs about teaching and learning, including the expectations for learners. USDA GUIDELINES & CHALLENGES Meal Participation Childhood obesity rates have tripled over the past three decades! 1 in 3 children in America are overweight or obese. Breakfast and Lunch Standards Daily minimums on protein and grains. Fruits or Vegetables served with each lunch Breakfast - Calories 350-500 k-5, 400-550 6-8, & 450-600 9-12 Lunch – Calories 550-650 k-5, 600-700 6-8, 750-850 9-12 Smart Snack Guidelines that include vending and our school fundraisers.
Standard 3.1 The institution plans and delivers professional learning to improve the learning environment, learner achievement, and the institution’s effectiveness. FOOD COMMITTEE MEETINGS Get input from our customers about their needs, wants and expectations, and then to take time to ask, listen, conduct surveys, and observe their choices.
Standard 3.3 The institution provides induction, mentoring, and coaching programs that ensure all staff members have the knowledge and skills to improve student performance and organizational effectiveness. STAFF PRESENTATIONS It’s our staff in each school that truly creates the good vibes in our cafeterias.
Standard 1.5: The governing authority adheres to a code of ethics and functions within defined roles and responsibilities. MICHELLE SIMONOVSKI SUPPORT SERVICE CENTER MOST COMMON ALLERGIES WEBSITE
FOODS AND THEIR ALLERGEN CONTENT FRUITS DISHES Gluten Free Vegan Strawberry Pineapple Oranges Pears Peaches Apples Banana Cantaloupe Apple Red Dye Blue Yellow Product Product Cider/Juice #40 #1 #5 ✔ ✔ ✔ ✔ Mandarin Oranges 612448 ✔ ✔ ✔ Applesauce 271497 ✔ ✔ ✔ Pears 610399 ✔ ✔ ✔ Pineapple 189979 ✔ ✔ ✔ Peaches 256770 ✔ ✔ ✔ ✔ Apple Slices 117773 ✔ ✔ ✔ Red Apple 540005 ✔ ✔ ✔ Golden Apples 597481 ✔ ✔ Apple Fresh ✔ Sliced (Bag) 473171 ✔ ✔ ✔ Oranges 198005 WEBSITE INFORMATION FOR PARENTS AND STUDENTS TO VIEW
Standard 3.1 The institution plans and delivers professional learning to improve the learning environment, learner achievement, and the institution’s effectiveness. HEALTHY SNACK CLASSES Michele Hillegonds Lake Street Elementary
Standard 1.5: The governing authority adheres to a code of ethics and functions within defined roles and responsibilities. Food Safety Keeping food safe is a vital part of a HEALTHY CULTURE DeAnn Alleva-TAFT MIDDLE SCHOOL Our Government requires us to have a food safety program that is based on the principles of the Hazard Analysis Critical Control Point system. (HACCP) SERVE SAFE PROGRAM National Restaurant Association TEST RESULTS
Standard 1.9 The institution provides experiences that cultivate and improve leadership effectiveness BOSS OF LUNCH JUNIE B. JONES A day of fun! KIM OOSTMAN EISENHOWER ELEMENTARY
Standard 2.4 The institution has a formal structure to ensure learners develop positive relationships with and have adults/peers who support their educational experiences. POLLY SMITH – 2 ND MOM TO 500 STUDENTS AT WINFIELD!! SHARING TABLES
POLLY AND ALL HER KIDS
A HEALTHY CULTURE IN OUR SCHOOL CAFETERIAS THANK YOU! MERRY CHRISTMAS
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