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for School Food Service Personnel Revised: (3/2014) Meal Pattern and Cafeteria Quick Tips

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Page 1: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

for School Food Service Personnel

Revised: (3/2014)

Meal Pattern and Cafeteria Quick Tips

Page 2: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat
Page 3: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Fruits• Fruitscanbefresh,frozenorcannedandpackedinwater,juiceorlightsyrup• Driedfruits:1/4cupcountsas1/2cupoffruit• Nomorethanhalfofthefruitchoicesofferedovertheweekmaybeintheformofjuice• Alljuicemustbe100%full-strength• Forbreakfast,vegetablesmaybesubstitutedforfruits,butthefirsttwocupsperweekmustbefromtheDarkGreen,Red/Orange,Beans/PeasorOtherVegetablesubgroups

*(Students must select a minimum of 1/2 cup of fruit or vegetable for all reimbursable school meals under Offer versus Serve.)

Grade Group Daily Minimum Weekly Minimum

K-5 Breakfast:1cupLunch:1/2cup

Breakfast:5cupsLunch:21/2cups

6-8 Breakfast:1cupLunch:1/2cup

Breakfast:5cupsLunch:21/2cups

9-12 Breakfast:1cupLunch:1cup

Breakfast:5cupsLunch:5cups

Page 4: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Vegetables

• Vegetablescanbefresh,frozen,orcanned.• Forleafygreens,1cupcountsas1/2cupofvegetables.• Nomorethanhalfofthevegetableofferingsovertheweekmaybeintheformofjuice.• Alljuicemustbe100%full-strength.

Must meet weekly Vegetable Sub-Groups:DarkGreen(DG)Red/Orange(R/O)Beans/Peas(B/P)Starchy(S)Other(O)

Additional(A)vegetableportionsfromanyvegetablesubgroupofferedtomeetthetotalweeklyvegetablerequirement.

Page 5: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Vegetables

*(Students must select a minimum of 1/2 cup of fruit or vegetable for all reimbursable school meals under Offer versus Serve.)

Weekly Sub-Group Portions:GradesK-5&6-8 Grades9-12:

DG–1/2cup DG–1/2cupR/O–3/4cup R/O–1-1/4cupsB/P–1/2cup B/P–1/2cupS–1/2cup S–1/2cupO–1/2cup O–3/4cup

A–1cup A–1-1/2cups

Grade Group Daily Minimum Weekly Minimum

K-5: 3/4cup 3-3/4cups

6-8: 3/4cup 3-3/4cups

9-12: 1cup 5cups

Page 6: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Dark GreenVEGETABLESUBGROUP

BokChoy

Broccoli

CollardGreens

DarkGreenLeafyLettuce

EscaroleLettuce

Kale

Mesclun

MustardGreens

RomaineLettuce

Spinach

TurnipGreens

Watercress

Page 7: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Red & OrangeVEGETABLESUBGROUP

AcornSquash

ButternutSquash

Carrots

HubbardSquash

Pumpkin

RedPeppers

SweetPotatoes

Tomatoes

TomatoJuice

Page 8: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Beans & PeasVEGETABLESUBGROUP

BlackBeans

Black-EyedPeas(Mature,Dry)

GarbanzoBeans(Chickpeas)

KidneyBeans

Lentils

NavyBeans

PintoBeans

SoyBeans

SplitPeas

WhiteBeans

Page 9: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

StarchyVEGETABLESUBGROUP

Cassava

Corn

GreenBananas

GreenPeas

GreenLimaBeans

Plantains

Potatoes

Taro

WaterChestnuts

FreshCowpeas,FieldPeas,or

Black-EyedPeas(NotDry)

Page 10: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

OtherVEGETABLESUBGROUP

Artichokes

Asparagus

Avocado

BeanSprouts

Beets

BrusselsSprouts

Cabbage

Cauliflower

Celery

Cucumbers

Eggplant

GreenBeans

GreenPeppers

Iceberg(Head)Lettuce

Mushrooms

Okra

Onions

Parsnips

Radish

SnapBeans

Turnips

WaxBeans

Zucchini

Page 11: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Grains/Whole Grains

• Checkproductlabelsforthewordwholelistedbeforeagrain,forexample,wholecornorwholewheat;rolledoatsandoatmeal;andforbrownrice,brownriceflour,orwildrice.• Allgrainsservedatbreakfastandlunchmustbewhole-grainrich.

Grade Group Daily Minimum Weekly Minimum

K-5 Breakfast:1ozeqLunch:1ozeq

Breakfast:7ozeqLunch:8ozeq

6-8 Breakfast:1ozeqLunch:1ozeq

Breakfast:8ozeqLunch:8ozeq

9-12 Breakfast:1ozeqLunch:2ozeq

Breakfast:9ozeqLunch:10ozeq

Page 12: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Meat/Meat Alternates

• Includesmeats,fish,poultry,cheese,eggs,seeds/nutsandseed/nutbutters,regularandsoyyogurts,andmature/driedbeansservedasmeatalternate.

Refer to the Food Buying Guide for additional crediting information of meat/meat alternates. There is no separate meat/meat alternate component in the SBP. However, schools may substitute 1 oz. eq. of meat/meat alternate for 1 oz. eq. of grains after the minimum daily grains requirement is met.

Grade Group Daily Minimum Weekly Minimum

K-5: Lunch:1ozeq Lunch:8ozeq

6-8: Lunch:1ozeq Lunch:9ozeq

9-12: Lunch:2ozeq Lunch:10ozeq

Page 13: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

LOW FAT MILKVITAMIN A & D

HALF PINT(236 mL)

Milk

• Fluidmilkmustbelow-fat(unflavored)orfatfree(flavoredorunflavored).• Aminimumoftwochoicesmustbeofferedatbreakfastandlunch

Allgrades:1cupperday/5cupsperweekatbreakfastandlunch.

Page 14: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Scoops (Dishers)

Page 15: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Cooking SpoonsTheuseofcookingspoonsshouldbelimitedtotheprepa-rationofmeals.Levelscoops,ladles,andportionserversprovidemoreaccurateportioncontrolthancookingspoonsthatarenotavolume-standardizedmeasure.

Page 16: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Ladles/Portion Servers

Page 17: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Steamtable Pans

Page 18: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Food Safety Reminders1. Keephotfoodshot(above140°F)andcoldfoodscold(below41°F).

2. Prohibitbarehandcontactwithready-to-eat(RTE)foods.

3. Storechemicalsawayfromfoodandfood-relatedsupplies.

4. Requirehandwashingafterrestroomuse,sneezing,coughing,orafterperforminganycleaningactivity.

5. Donotkeepfoodinthe“dangerzone”(between41°Fand140°F)formorethan4hours.

6. Handlefoodwithutensils;clean,glovedhands;orcleanhands.(Barehandcontactwithfoodduringpreparationshouldbelimited.BarehandcontactwithRTEfoodsshouldbeprohibited.)

7. Keepwipingclothsinsanitizingsolutionwhilecleaning.Usecleanwater,freeofgreaseandfoodparticlesforwarewashing.

8. Useonlyacleanandsanitizedthermometerwhentakinginternaltemperaturesoffoods.

9. Coolrapidlybystoringfoodinsmallbatches.

10.Keepcoldfoodscoldbypre-chillingingredientsforsaladscontainingmeat/meatalternatives.

11.Transferreheatedfoodtohot-holdingequipmentonlywhenthefoodreachesthepropertemperature(165°F).

Page 19: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Cooking Temps

165 °F 15 seconds•Poultry—chicken,turkey,duck,goose—whole,partsorground.•Soups,stews,stuffings,casseroles,mixeddishes.•Stuffedmeat,poultry,fishandpasta.•Food,covered,coveredinmicrowaveoven(holdcovered2minutesafterremoval)•Leftovers(toreheat)

155 °F 15 seconds•Hamburger,meatloafandothergroundmeats,injectedmeats,groundfish*•Freshshelleggs—cookedandheldforservice(suchasscrambled)*

145 °F 15 seconds•Beef,cornedbeef,pork,ham—roasts(hold4minutes)*•Beef—intactsteaks(surfaces)•Lamb,veal,pork—steaksorchops•Fish,shellfish•Freshshelleggs—broken,cookedandservedimmediately

140 °F 15 seconds•Readytoeat,commerciallyprocessed—ham,otherroasts.

HOLDALLHOTFOODAT140°FORABOVE

Hold at specified temperature or above for 15 seconds.

Page 20: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

Storage TempsCHECK TEMPERATURES IN ALL STORAGE AREAS DAILY.

Dry Recommendedambienttemperatureof80°Forless(cannedfruits,vegetables,juicesandmeats)

Special Dry 50°to70°F(pasta,rice,beans,nuts,oilandpowderedmilk/eggs)

Refrigerator/Cooler35°Fto41°F(chilleddairy/cheese,freshfruitsandvegetables)

Freezer-10°Fto0°F(frozenmeats,fruits,vegetables,andeggproducts)

Page 21: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat
Page 22: for School Food Service Personnel - Florida Department of ......Refer to the Food Buying Guide for additional crediting information of meat/ meat alternates. There is no separate meat/meat

FloridaDepartmentofAgricultureandConsumerServicesDivisionofFood,Nutrition,andWellness

600S.CalhounSt.Tallahassee,FLwww.freshforfloridakids.com


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