Offer vs Serve
This is the term for serving all the food to a student without the student making choices.
What is Serve?
This is what you must do to a surface before you sanitize it.
What is clean it?
NSLP is overseen by this federal agency.
What is the USDA?
Name the breakfast components.
What are fruit, grain, and milk?
Leftovers must be cooled from 135°F to 70°F within this many hours.
What is 2 hours?
This is the main benefit of OVS for students.
What is reducing food waste and giving choice?
This is the minimum number of seconds you should wash your hands.
What is 20 seconds?
This is the number of meal components that students need to take in order for the meal to be reimbursable.
What are three?
A federally funded program which assists schools and other agencies in providing nutritious breakfast to children at free or reduced prices.
What is the School Breakfast Program?
True or False: Students may decline two components at lunch and still have a reimbursable meal.
What is True?
True or False: A 1/2 cup of dried fruit can be credited as 1 cup of fruit.
What is True?
The range of temperature is between 41°-135°.
What is the Danger Zone?
This is other requirement, besides taking three meal components, that is needed to make a lunch reimbursable.
What is taking at least 1/2 cup of fruit or vegetable?
This is the number of food items a student needs to TAKE at breakfast in order for it to be reimbursable.
What are three food items?
What is more meat/meat alternate is needed because the 2 oz minimum is not met?
Serving sizes must be measured using these standardized tools.
What are portion scoops, spoodles, or scales?
The safe holding temperature for hot foods is this.
What is 135°F or above?
This component can be credited as either a vegetable or a protein in some cases.
What are beans/legumes?
This food group includes yogurt for breakfast.
What is the Grain Group?
FIFO stands for this.
What is First In, First Out?
This meal component must always be offered in at least 2 varieties.
What is Milk?
Name two of the "Big 6" foodborne illness pathogens schools must report.
What are Norovirus, Salmonella Typhi, Shigella, E. Coli (STEC), Hepatitis A, and nontyphoidal Salmonella??
How many different vegetable subgroups must be offered each week? Name them.
What are 5? (dark green, red/orange, beans & peas (legumes), starchy, and other.
This is the number of types of milks that need to be offered at lunch.
What are two milks?
Supplies should be stored away from the walls and at least ( ) off the floor.
What is 6 inches (15 centimeters)?