Food Service Improvement Plan

Food Service Improvement Plan

FOOD SERVICE IMPROVMENT PLAN
2009-2010

 Menus will be analyzed and the following actions will be addressed:

 Breakfast: 

o   Decrease Cholesterol: On weeks that eggs are served, processed meats (little smokies, turkey ham, sausage, etc.) will only be allowed once that week.  Eggs will only be served for breakfast no more than once per week.  On weeks where eggs are not served, processed meats will not be served more than twice per week. 

o   Increase Fiber:  Fresh fruits will be increased by substituting juice on days that cereal is being served.  Efforts will be made to replace enriched flour based pancakes, waffles, and muffins with whole grain products.  Oatmeal offerings will increase with fruit toppings to encourage participation in the meal. 

 Lunch:

o   Decrease Sodium:  High sodium processed meats will be reduced. Entrées containing more than 1000 mg of sodium will be limited to no more than once per week.  Items include but are not limited to Fajitas and Lunch Meats.   

o   Decrease total fat:  Reducing the number of times processed meats are served to reduce sodium will also have a direct effect of reducing fats along with our plans to reduce saturated fats. 

o   Decrease Saturated fat: Reducing the number of times processed meats are served to reduce sodium will also have a direct effect of reducing saturated fats.  Targets will be set to limit current offerings containing > 5.00 g of saturated fats to only one per lunch menu and no more than twice per week. 

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