Get Adobe Flash player
COPYRIGHTED MATERIAL 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 is required.) 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. 13 COPYRIGHTED MATERIAL