Menu Planning. 1. Contractors will comply with all Meal Guidelines and Nutritional Requirements (refer to Section V of this Attachment)
Menu Planning. The District shall provide a draft of planned menus to a committee of three (3) Unit 7 representatives designated by the Association consisting of a cook, baker, and food service helper, approximately two (2) months in advance of the serving day. The committee may submit comments, suggestions, or recommendations within one (1) week to the Director of Nutrition and Food Services. The Director of Nutrition and Food Services shall review and respond to such comments, suggestions, or recommendations within one (1) week.
Menu Planning. If it is necessary for a cook to participate in menu planning then they will be paid at their hourly wage.
Menu Planning. Menus must follow the menu guidelines as described in the County of Santa Xxxxx Policy Manual 2021-2022 Xxxxxxx Community Living LLC DB#646913 Xxxxxxx Community Living dba TRIO Community Meals
Menu Planning. If it is necessary for a xxxx to participate in menu planning then they will be paid at their hourly wage.
Menu Planning. Each meal served by Contractor must contain at least one-third of the current Dietary Reference Intakes and Dietary Guidelines. Nutrients that must be considered are protein, calcium, iron, folate, fiber, fat, zinc, magnesium, sodium, vitamin A, vitamin C, vitamin B12, vitamin B6, vitamin k, thiamin, riboflavin, and niacin. Menu planning will be designed to include a variety of foods, color texture and contrast; avoiding excess fat, saturated fats and cholesterol; including foods with complex carbohydrates and fiber; avoiding excess refined carbohydrates (sugar); avoiding excessive sodium.
Menu Planning. 5. For each SNA level of certification an employee achieves, the employee shall receive an additional $0.25 per hour (up to an additional $1.00/hr if achieve all 4 levels). Food Service employees who achieve a ServSafe certification will receive an additional $0.50 per hour. Employees who are currently receiving the ServSafe certification $.25/hr will automatically get the increase to $0.50 per hour. Employees must maintain certification to continue to receive the additional pay outlined above.
Menu Planning. Menus must follow the menu guidelines as described in Appendix A: Menu Planning Requirements and Appendix B: Summary of New Menu Requirements 2009.
Menu Planning. The school food authority agrees to be in compliance with the meal pattern requirements in effect for School Year 2020-2021, as set forth in 7 CFR Part 210.10, 220.8, and 226.20, as applicable. Planned and served lunch menus for each grade grouping meet USDA lunch meal pattern requirements with regard to: • Minimum servings of meat/meat alternate per day and per week • Minimum servings of whole grain rich oz. equivalents and enriched grain oz. equivalents with at least half of the grains being whole grain rich per day and per week. • Minimum servings of fruit required per day and per week • Minimum servings of vegetables required per day and per week • Minimum servings of vegetable sub-groups per week: o Dark green o Red/orange o Legumes o Starchy o Other • Minimum servings of fluid milk maximum milk fat of not to exceed 1% fat. • Minimum and maximum calories specifications when averaged over the week • Minimum and maximum saturated fat specifications when averaged over the week • Zero trans-fats based on nutrition fact labels and manufacturer specifications • Sodium not to exceed maximum average weekly levels per age/grade groups Planned and served breakfast menus for each grade grouping meet USDA breakfast meal pattern requirements with regard to: • Minimum servings of whole grain rich oz. equivalents and enriched grain oz. equivalents with at least half of the grains being whole grain rich per day and per week. • Minimum servings of fruit required per day and per week • Minimum servings of fluid milk maximum milk fat of: • Minimum and maximum calories specifications when averaged over the week • Minimum and maximum saturated fat specifications when averaged over the week • Zero trans-fats based on nutrition fact labels and manufacturer specifications • Sodium not to exceed maximum average weekly levels per age/grade groups Preschool students who eat in the cafeteria and are co-mingled (mixed in with) kindergarten and higher grades may follow the National School Lunch Program, School Breakfast Program, and Afterschool Snack meal patterns. Preschool students who enter the cafeteria separately, or served separately, or eat separately are NOT considered co-mingled (mixed in) and must use the Child and Adult Care Food Program meal pattern. See Pre-K Meal Service Form in this Renewal Agreement to determine if the district’s Pre-K students are co-mingled. Food Safety Plan Public Law 108-265 amended Section 9(h) of the Xxxxxxx X. Xxxxxxx National School Lunch A...
Menu Planning. The Contractor shall establish 20-day menus that reflect meals variety consistent with the varied cultural, religious, and health dietary requirements of the MSGs. Menu items shall be fresh, prepared onsite, healthy, modern and authentic to the maximum extent practicable. Contractor shall utilize accepted cooking standards for food preparation and develop program specific standards to ensure consistency in preparation across the program. Contractor shall develop standards or recipe cards for items determined to be customer favorites. Cooking standards and recipes shall be available to the COR and included as part of program quality assurance program. It will be the responsibility of the COR or the Mess NCO to advise the Contractor of any special dietary or cultural limitations. In the event the Contractor receives no notification it can be assumed none exists. ONLY the COR or the Mess NCO has the authority to make these notifications.
