Management Chapter 11 Homework Food Service Personnel Are Appropriately Clean With

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CHAPTER ELEVEN

MANAGING FOOD SERVICE

KEY CONCEPTS

Well planned child care food service meets several goals for children, including adequate

nutrition, pleasurable experiences, self-help skills, and learning important concepts.

Federal subsidies are available to help pay for food in child care; amounts depend upon

income level of the families served.

Appropriate equipment and supplies are essential to maintain safe, sanitary conditions

for food preparation.

Food service personnel fulfill a variety of functions, from menu-planning, purchasing

and monitoring supplies, food preparation and clean-up, to collaborating with teachers on

food-related activities.

Cleanliness, keeping cooked and raw food separate, and maintaining appropriate

temperatures when cooking or cooling food are primary methods of preventing

foodborne illness.

ACTIVITIES AND PROJECTS FOR STUDENTS

1. Have students log onto www.choosemyplate.gov/

2. Brainstorm with your classmates all the things that children might know or like to find out

3. Provide students with a copy of Figure 11.3 in the text (digital version available here as

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4. Either in class (if Internet access is available) or as an assignment, have students examine the

sample child-care menus available on line at

5. Have students use worksheet in figure 11.4 (available here in digital form as Handout 11.2) to

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Handout 11.1 Food Service Monitoring Guide

Rating Scale: 4 Very Satisfactory 2 Unsatisfactory

3 Satisfactory 1 Very Unsatisfactory

Personnel

_____1. Dietitian or home economist plans menus with adequate nutritional quality?

_____2. Food service director takes adequate leadership to ensure high-quality service?

_____3. Food service assistants are trained to do their job adequately?

_____4. Food service personnel are appropriately clean, with hair nets and clean aprons, and hands washed with

soap?

Facilities

_____7. Is the food service space adequate in size?

_____8. Is the food service equipment operating properly?

_____9. Is the storage space adequate in the food service area?

____10. Is the refrigeration space adequate?

____11. Personnel keep the kitchen, appliances, and counter spotless?

____13. Dishes, utensils, and glasses are safe and adequate in number?

____14. Appropriate dishwashing procedures are used?

Menu Planning

____15. Menus for meals meet minimum USDA standards?

____16. Menus for snacks meet minimum USDA standards?

____17. Records for federal funding are kept daily (if applicable)?

____18. Are cycle menus being used appropriately?

____19. Are menus posted for parents and others to read?

continued

Preparation and Service

____23. Do food service personnel know appropriate cooking methods for each type of food?

____24. Is food served in a very sanitary manner?

____25. Is food served on time?

____26. Is food service well organized with each worker knowing the required tasks and doing them well?

____27. Is food served family style?

eeds?

Interpersonal Climate

____33. Do children seem to be happy and enjoying the meal?

____34. Are voices quiet and pleasant?

____35. Do children seem adequately rested to facilitate eating?

____36. Are children regularly given a quiet restful period just before eating?

____37. Are parents invited to attend a meal periodically?

Nutrition Education

____38. Do teachers tell children about foods that are good for them?

____39. Do children demonstrate an interest in foods?

Budgetary matters

____42. Is cost consciousness adequate among food service staff?

____43. Is the amount of wasted food reasonable?

____44. Is leftover food appropriately stored and used?

____45. Does the food service staff plan adequately to avoid running out of commodities, calling for quick trips for

supplies?

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Handout 11.2 Menu Planning Worksheet

Monday

Tuesda

y

Wednesday Thursda

y

Frid

ay

Breakfast (milk plus 2 of 3)

fruit, veg, or

juice

A.M. snack (choose 2 of 4)

milk

fruit, veg, or

juice

Lunch (milk plus 1 of each)

meat or

alternative

vegetable

or fruit

vegetable

or fruit

bread or

alternative

other (e.g.,

condiments)

P.M. snack (choose 2 of 4)

milk

fruit, veg, or

juice