Reimbursable Meal
BREAKFAST:
Offered: (only) Coffee Cake, banana, NF Choc Milk, juice.
Student takes all 3, is it reimbursable?
No. Offer versus Serve requires that 4 food groups be offered to the student. The student in this scenario was only offered a grain, fruit, and milk. Some form of a vegetable or meal must also be offered to the student. The student can then accept the 3 items they chose, but 4 food groups must be offered.
You have prepared cheeseburgers and they temped 165 degrees for 15 seconds. You are now getting ready to serve and they temp 130 degrees. Can you serve?
No, the employee shall remove the burgers from the line and reheat in the oven until an internal temperature to serve the item is above 135 degrees for 15 seconds.
It is required that offer versus serve, grade levels, and the portion size are correctly labeled on the menu production record?
YES!
Burger Build!
1 whole bun
1 beef patty
1 slice of american cheese
How many Meat oz Equivalents is this?
Bun= 2 oz Grain
USDA Beef Patty= 2 oz EQ
1 slice of american cheese= 0.5oz EQ
A student charged for breakfast and wants to charge again at lunch. Can the student do so?
There is a $3.00 charge limit. If the student charged breakfast for $1.75, the student does not have enough funds to charge for lunch.
A student grabs a yogurt parfait, granola bar, and a milk for breakfast. Is this reimbursable?
No, the yogurt counts as a meat, the granola as a grain, and milk for the dairy. Missing the fruit.
What does HACCP stand for?
Hazard
Analysis
Critical
Control
Points
An employee notices they do not have enough food ingredients to make the recipe. They decide to substitute with another ingredient and make something else. What should the employee make sure to do as well in terms of documentation?
The employee should tell the Nutrition Director and the substitution will have to be signed off by the Director on the Substitution List
Spicy Chicken Sandwich with 1 slice of american cheese
Bun: ? oz EQ
Spicy Chicken Patty: ? oz EQ
1 slice of American Cheese: ? oz EQ
Bun: 2 oz Grain EQ
Spicy Chicken Patty: 2 oz Meat EQ
1 OZ Grain EQ
1 slice of American Cheese: .5 oz EQ
There is a new student who is not in the system yet. Can this student eat breakfast and lunch at no charge?
YES!
You notice that some #10 cans of mandarin oranges state that they are made in California and some came from China. But the cans that say they came from China have an older date, so the employee uses those first to abide by first in and first out. Is this right?
It is a new rule that all School Food Service Operations must use 100% American made products.
If someone has a gluten allergy can you cook the same food items on the same stove top, pan, or other pieces of equipment?
NO! Cross Contamination is a big concern for those with a gluten allergy. A new clean pan must be used to prepare their items separately.
Why are Menu Production Records important?
MPR show that what it is being served matches what is on the menu. They show the portion sizes for the relative age groups. It allows someone to come in and see that all aspects of the Food Service Operation match and that nutritionally adequate meal sizes are served
The employee should check the Child Nutrition Label to see what the meat should weigh by ounces to equate to 2 oz equivalents. I.E. Some of the turkey we receive is to weight 4.72 ounce by weight to equal 2 ounce meat EQ
There is a student who is trying to purchase a meal and they have a negative balance on their student account. Can they buy the lunch?
The student must first pay off the negative balance before being able to purchase food
Name three things that are required to be posted at the point of sale terminal?
USDA statement, menu, Wellness Policy, meal counting and claiming, drinking water, must be sanitary, and the most recent health inspection.
Cleaning and Sanitizing: An employee notices the oasis cleaner is not labeled, but it is yellow and looks like the right stuff. Can you use this bottle to clean?
No: All chemicals must be clearly labeled
True or False: On the Menu Production Record you must record the temperature of all food items temperature that are hot or cold?
YES! Please be sure to record the hot food item temperature as well as those for side salads, milks, etc.
SIDE SALAD:
1 cup lettuce = ? Veg
3 cherry tomatos = ? Veg
3 slices of cucumber = ? Veg
1 cup lettuce = 1/2 cup Veg
3 cherry tomatos = 1/4 C Veg
3 slices of cucumber = 1/4 C Veg
Total of 1 cup!
A student does not want what is in the cafeteria and is out of money. Can the student charge the meal at the Snack Bars?
No, charged meals can only take place in the Cafeteria.
A student grabs a slice of pizza and a milk. Is this reimbursable?
YES!~ The new pizza recipe with 1/4 cup tomato paste credits as a 1/2 cup vegetable. Technically, the student is taking 3 food components
We received all raw meats: Chicken, Pork, & Beef. How do you stack these in order to thaw?
Pork on top: Oly needs to be cooked to 145 degrees
Bee second: needs to be cooked to 155 degrees
Chicken on bottom: Needs to be cooked to 165 degrees
Offer Versus Serve is required to use for Breakfast in High Schools
False, Offer Versus Serve is required for lunch and recommended for breakfast to help reduce food waste.
Why is it important to serve the vegetables that are labeled on the menu and your production records?
It is required to serve a certain amount of each of the 5 vegetable subgroups
Red/Orange Green Other Starchy Bean/Legume
What does a Food Service Worker need to write down and turn into the Food Service Director after the student charges a meal?
On the Deposit slip, please make note of the student name, id number, and breakfast or lunch of meal. I will contact the family within 24 hours to notify them of the negative balance.