Meal Patterns & Menus
Which age group can drink 2% milk?
None of them. This applies to special milks, too.
Additionally, dairy-free milks should all be unflavored
Why can't we store staff food with food for children?
To prevent cross-contamination
What are the only 3 approved methods of thawing foods?
In a refrigerator, under constant cold running water, or in a microwave (only if item will be cooked immediately)
It's okay to put a knife in the wash sink if you're the only one that does dishes.
False. You should never put knives in any sinks. Always communicate with dishwasher if you're putting knives in the dish area.
Why do you need to document menu changes on the posted menus?
To prove we served all meal components. Changes on posted menus in the center are for parents to see any changes to the menu
What ingredient can often be found in Worcestershire sauce and some Caesar dressings that is one of the 9 major food allergens?
Anchovies (fish)
What is the proper way to use a 3-bay sink?
Wash, rinse, sanitize, air dry
Scrape food off dishes, wash in first sink, rinse in second sink, sanitize in third sink, dry on racks.
If using a high-heat dishwasher (which everyone has) you can put dishes directly into dishwasher after washing. Rinse and sanitize are for dishes that don't go in dishwasher
What is the correct process for requesting vacation time?
Fill out a "vacation request form", submit it to your supervisor. Your supervisor will reach out to me to see if coverage is available.
Where is Mike's office?
Temple Street center in Nashua
How often should food delivery carts be cleaned and sanitized?
After each use
True or false:
SNHS will reimburse any items I purchase for the kitchen, I don't need to check with anyone first
False.
All items that you plan to be reimbursed for must be approved by your supervisor or Melissa ahead of time
Who should fill out production records?
Anyone!
If you are helping to prep food, you can fill out the production records
How do you know if a company has changed the ingredients in their product?
The product packaging has changed. Food manufacturers are required to update product packaging if they change any ingredients.
Put these items in order of how they should be stored:
Salmon, raw ground beef, cooked ground beef, lettuce, raw chicken
lettuce, cooked ground beef, salmon, raw ground beef, raw chicken (based on cooking temperature)
Why do we check refrigerator and freezer temperatures twice everyday?
To track how well the equipment is working
To make sure food is being kept at a safe temperature
Why is it important for us to follow the recipes provided?
We are required by CACFP, NH Childcare Licensing and Head Start to serve meals that are low-fat, low sodium, and low sugar. Following the recipes ensures that we are meeting those requirements.
True or false:
Oat milk, tofu, Daiya cheese, and Lactaid milk are all dairy free
False, Lactaid milk is not dairy free, it is only Lactose free
If you are sick and have a fever, vomiting and/or diarrhea, how long do you need to be out of work?
You need to be 24 hours fever, vomiting, and diarrhea free before returning to work
How much does one case of surplus ground beef cost?
$7.00
*All of our surplus food costs $7.00 per case