OFFER VS SERVE
A minimum of 1/2 cup is required at lunch
What is Fruit and/or Veggie?
Salsa belongs in this sub-group
What is "Red/Orange"?
#1 goal of ALL CN professionals
What is "Feed the most kids as we can"?
Most important documentation to show meal compliance
What is the production record
All labor and food costs are paid by this
What is "REIMBURSEMENT" from meal claims?
Minimum # of items a student must take at breakfast
What is 3?
Can be credited as a meat/meat alt or a Veggie
What are beans/legumes?
Our customers
Who are our students and staff?
A recipe that has been tested multiple times with the same results
What is a standardized recipe?
Procedure for proper clean-up of vomit is found here
What is HAACP manual?
Amount of salad required for a 1/2 cup serving
What is 1 cup or double the desired serving?
Peas and corn belong in this sub-group
What is "Starchy"?
Important element for a successful team
What is COMMUNICATION
Correct reporting/documenting of this is important inorder to maintain an accurate inventory
What is "Usage"?
A meal that meets ALL the requirements
What is reimbursable?
Scrambled Eggs are included in this component group
What is meat/meat alt?
*DAILY DOUBLE* Red cabbage falls under this group
What is "Other"?
Required for all CN staff annually
What are Professional Standards?
The difference between "offered #" and "served #" determines this
What are left-overs?
Holding temperature of hot foods
What is 135 degrees F or higher?
This can credit as a "FRUIT" at breakfast but only half of the week
What is Juice?
Pickles & Olives are included in this sub-group
What is "Other"?
Toxic work environment negatively affects this
What is productivity?
The correct serving sizes are determined by these
What are "Age Groups"?
Besides being nutritious, this is also important when serving meals
What is PRESENTATION?