PANELISTS : AMY MEINEN, WISCONSIN OBESITY PREVENTION

NETWORK LIZZIE SEVERSON, WISCONSIN DEPARTMENT OF

PUBLIC INSTRUCTIONKRISTIN EVENSON, CAMBRIDGE SCHOOL

DISTRICTKELLI STADER, WISCONSIN DEPARTMENT OF

HEALTH SERVICES

Serving Up Local Food on Salad Bars

Panel Outline

Understanding Current Salad Bar Use In WI Let’s Move Salad Bars to Schools—WI Grant

Using Salad Bars in Schools—The Basics of What You Need to Know

Local Salad Bar Example

National Resources—Let’s Move Salad Bars to Schools

Panel Discussion

Understanding Current Salad Bar Use

Let’s Move Salad Bars to Schools—WI Grant

Wisconsin received grant from Association of State and Territorial Public Health Nutritionists (ASTPHND) in April 2011

Funded to assess current usage of salad bars, including a focus on local procurement Identify challenges and barriers Identify success stories Future recommendations

Let’s Move! Salad Bars Grant-WI Grant

DHS-NPAO and Knupp, Watson, and Wallman Creative Communications Company

Formative assessment (late 2011)Interviews with three school districts

Chilton Slinger Cambridge

Key Findings

Education needed on how to implementCommon obstacles:

Cost to implement and manage Food safety and hygiene Portion control and waste Pricing

Salad bars increase F&V consumptionSuccessful schools can share advice; peer

mentoringLocally-grown F&V can be incorporated

Interview Quotes

“It is silly not to have salad bars. It’s a learning environment even at lunch. Kids go for it.”

“Finger food on the salad bar is easier for younger kids—like bite-sized pieces of cauliflower.”

“I like the variety of offering it, but have concerns about cleanliness.”

“It seems difficult to control the portions.”

Meeting Meal Pattern Requirements

Using Salad Bars to meet the NSLP Meal Pattern

Great way to meet the vegetable subgroups!

Vegetable Subgroups

Weekly Requirements

 Dark Green Red/OrangeBeans/Peas (Legumes)

StarchyOther

Additional Vegetables to Reach Total

Grades K-5

Grades 6-8

Grades K-8

Grades 9-12

 

½ cup¾ cup½ cup½ cup½ cup

1 cup

 ½ cup ¾ cup½ cup½ cup½ cup

1 cup

½ cup¾ cup½ cup½ cup½ cup

1 cup

 ½ cup1 ¼ cups

½ cup½ cup¾ cup

1 ½ cup

Weekly Totals 3 ¾ cups 3 ¾ cups 3 ¾ cups 5 cups

Using Salad Bars to meet the NSLP Meal Pattern

How does the menu planner determine the portion sizes of items offered on the salad bar?

The planned portion size should be an amount that is reasonable for that menu item. For example, a cup of lettuce would be reasonable, but a cup of radish would be more than a child would normally consume

Reminder: Production records must be kept for salad bars! Examples on the DPI website:http://fns.dpi.wi.gov/fns_menupln#salad

Using Salad Bars to meet the NSLP Meal Pattern

How can I ensure that students take minimum required portion size from the salad bar? Pre-portion food items Use of signage Ensure point of service personnel is familiar with

what one portion should look like

Produce Safety

14

Receiving Produce

Inspect based on specificationsCheck temperatures for refrigerated produceCheck produce “best if use by” datesReject produce that does not meet

specifications

15

Receiving Produce

Reject if specifications are not met

Accepting poor quality affects eye appeal of fresh fruits and vegetables!

16

Food Preparation PracticesWashing Produce

• Wash your hands before washing fruits and vegetables

• Avoid using soap and detergent to wash fruits and vegetables

• Wash produce thoroughly under continuous running water

• Use designated produce sink• Scrub firm produce, such as melons with a clean

produce brush• Wash produce even if you plan to peel the

produce before eating• Do not soak produce

17

Washing Produce, Cont.

Pre-washed bagged produce can be used without further washing Rewashing may result in cross-contamination

Pre-Cut or prewashed produce in open bags should be washed before using

18

Drying Produce

Drain produce in colanderMay dry produce with paper towels to further

reduce bacteria that may be presentUse salad spinner to remove waterAir dry in clean, perforated pans

19

Prevent Cross-Contamination

Equipment, knives, cutting boardsStorage containers Raw meat, poultry, and eggsHands, gloves, aprons

20

Salad Bar Preparation and Setup

Sneeze guards/food shieldsPre-portioned foodsCleaned and sanitized utensilsLabeled containersSingle use packagingServing utensilsEating utensils

21

Salad Bar Temperature Control

Manage food temperatures (41°F or below )Take and record temperaturesUse ice properlySet up as close to serving time as possibleRestock salad bar correctly

22

Salad Bar Monitoring

• Students touching foods • Coughing/sneezing on food• Foreign objects placed in food

– Jewelry, clothing, etc.

• Contaminated plates used when returning for seconds

• Dropped foods placed back on bar

23

Salad Bar Cleanup

• Use clean and sanitized cloths• Use chemicals only after food is removed

from service• Cover, label and date, and store leftovers

immediately• Discard contaminated food

Resources

Produce Safety Resources – NFSMIhttp://nfsmi.org/ResourceOverview.aspx?ID=394

Best Practices for Handling Fresh Produce in Schools http://www.nfsmi.org/ResourceOverview.aspx?ID=351

Salad Bar Resources http://fns.dpi.wi.gov/fns_menupln#salad

USDA Salad Bar Guidance Memohttp://fns.dpi.wi.gov/files/fns/pdf/gm_sp_31_2013.pdf

Cambridge School District

National Resources for Salad Bar Implementation

Let’s Move! Salad Bars to Schools

Goal: launch salad bar programs in at least 6,000 schools nationwide over 3 years http://saladbars2schools.org/

Evidence: students significantly ↑ F&V consumption when given a variety of choices in a school F&V salad bar

How: grassroots support and donations

Let’s Move! Salad Bars to Schools

Application process: Any K-12 school district participating in National

School Lunch Program is eligible Submit application with signatures from Foodservice

Director and Superintendent When approved, district appears on LMSB website to

receive community donations Funds received are delivered to school School completes 2 evaluations over 2 years

National Resources

The Lunch Box Guide – Salad Bars http://saladbars2schools.org/pdf/lbguide_v1.pdf

A Field Guide to Salad Bars in Schools (MN) http://saladbars2schools.org/pdf/MNFieldGu

ide.pdfFresh Fruit & Vegetable Bar Guide (IA)

http://saladbars2schools.org/pdf/FFVG.pdfSeed to Salad Toolkit (OH)

http://www.astphnd.org/frontpage_files/263/263_frontpage_file5.pdf

Fruit & Vegetable Promotion Resources

Produce for Better Health Foundation (PBH): Online Resources for School Food Service

http://www.pbhfoundation.org/pdfs/pub_sec/PBH_Online_Resource_Guide_for_Schools.pdf

Centers for Disease Control and Prevention (CDC): http://www.cdc.gov/nutrition/everyone/fruitsvegetable

s/index.html

Panel Discussion Questions

How can we increase the number of schools implementing salad bars?

How can we overcome some of the barriers to using local foods on salad bars? Educational opportunities for school food service

professionals? Food Safety?

How do you ensure that a student takes the minimum required portion size for a reimbursable lunch?

Panel Discussion Questions

How does nutrient analysis work with a salad bar?

What are some ideas or suggestions for how more local product can be used in salad bars?

Successes of using local products in salad bars?