Nutrition and Healthy Eating Habits
Food Preparation Expertise
Goal: We ensure that those preparing food and meals are trained and knowledgeable
about safe and healthful food preparation.
The program has not been cited for any nutritional or food service licensing violations
within the past three years. (If violations have occurred, evidence of immediate resolution
Everyone preparing foods and meals is aware of and trained on:
food safety practices including, but not limited to, food handling, correct cooking and
storage temperatures, and relevant hygiene practices
the nutritional content of the food being prepared and served
cooking techniques that contribute to flavor but do not add unwanted sugars, fats, or
sodium Food Safety
Goal: We consistently follow safe food handling, storage, and preparation practices.
Refrigerators in our program have accurate numerical temperature gauges that are checked
for accuracy monthly.
Hot foods are cooled to room temperature before being put in the refrigerator or freezer.
All fruits and vegetables are washed thoroughly before preparation, even if labeled
prewashed. Utensils or surfaces that come in contact with raw meat are washed with soap and hot water
immediately after use.
If meat is cooked on site, a meat thermometer is used, and a chart of safe temperatures for
cooked meat is posted in a visible location in the kitchen.
Those preparing and cooking food follow strict hand-washing procedures and/or wear gloves
to avoid transfer of germs and cross-contamination.
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