Documentation
This document reflects the menu for the meal and includes amounts prepared/served and food temperatures.
What is a production record?
The five components of a school lunch.
What are grains, meat/meat alternative, fruit, vegetables and fluid milk?
The minimum grain serving size at lunch for ages K-8th grade.
What is a 1 ounce serving?
Food safety topics including nail polish, jewelry and hair restraints fit under this HACCP topic.
What is Personal Hygiene?
This documented data number proves that food has been cooked and held in a safe way.
What is the food's temperature?
A serving of one of these two components must be present on a tray.
What is a fruit or vegetable serving?
This food item can count as a meat alternate or a vegetable.
What is a legume?
This tool should be calibrated once each week or whenever it falls on the floor.
What is a thermometer?
A type of recipe that has been tried, tested and evaluated for use in food service.
What is a standardized recipe?
This service option allows students to decline part of the meal that is being served.
What is "Offer Versus Serve"?
A combination food.
What is a food item that contains more than one food component that cannot be separated?
These should be changed anytime you change tasks or touch an unsanitized surface.
What are single-use gloves.
The form that qualifies students for meal assistance.
What is a free and reduced meals application?
The minimum number of food items that must be selected for a reimbursable breakfast.
What are 3 breakfast items?
Under NSLP, this is the minimum serving size of fruit or vegetable that is reimbursable.
What is a 1/2 cup serving?
The zone between 41 degrees and 135 degrees Fahrenheit.
What is the Temperature Danger Zone?
The poster that must be present in all areas where USDA meal programs are served.
What is the "Justice for All" poster?
This federal entity oversees the National School Lunch Program.
What is the USDA?
The five vegetable subgroups that must be offered each week.
What are the red/orange, dark green, starchy, legume and "other" vegetable groups?
A HACCP manual
What is the manual used to store Standard Operating Procedures to prevent foodborne illness?