Child Nutrition Training • CN Program Evaluation • New Construction/Renovation Assessment

Sherri’s Tips of the Trade

SNA ANC in Las Vegas

Another awesome ANC in Las Vagas, with exciting and innovative breakout sessions, plenty of fun, and of course a tremendous turnout from our supporting vendors.  I would like to thank all of you who stopped by and introduced yourself, always nice to put a face with the name.  This was Chloe’s first appearance at ANC, as well as, my first time behind the booth and it was very exciting.  Chloe’s Pops were very well received, the all natural frozen fruit pop was an enormous hit!  Everyone loved the natural flavor and the company reduced their price making it affordable for…

New Partnership with Chloe’s Fruit Pops!

2018 School Nurition Associaion – Annual National Conference Come See Me At The Chloe’s Fruit Pops Booth #1988 I want to share a very exciting new product being introduced to the school nutrition world!  As most of you know, I have had a thirty-year career in child nutrition. I have never felt compelled to share a product with my colleagues (you all) until now. I recently had the pleasure of being introduced to Chloe’s Fruit Pops. They are an amazing organic all natural solution for those of us in child nutrition. I will be hanging out at their booth at…

2017 Academica Charter Schools Student Tasting & Food Expo

I had the pleasure of assisting with the planning and coordination of the first ever Academica Charter Schools Student Tasting & Food Expo.  Approximately 260 students from 18 schools participated in this now annual event!  It was an amazing event. Check out the video below.

Do You Need Help with Your Bid Preparation?

Bid preparation time is upon us. It is the time of year when Child Nutrition Directors across the country scramble to put their bids together. I have been helping CNP’s across the Southeast with this process for over a decade and I would love to help you too. Services include but are not limited to: Bid Development RFP/IFB Bid Solicitation Taste Testing Coordination Facilitation of all follow-up questions You are already inundated with so many changes, let me help you during this critical time. Contact me today for a free quote and let’s get started. Contact me today for your…

Controlling Food Cost

Use cycle menus to help scale down your food costs. We all know how the new regulations are impacting your bottom line, probably some of the reason for even more upcoming changes. However you still have to follow them to the best of your ability. We have heard of cycle menus and the majority of you may be using them, but are your schools actually following them? Cycle menus allow your schools to track student trends, their likes and dislikes. It gives them opportunity to serve those leftovers without changing the weekly nutrient analysis. It cuts down on waste, you…

Hazard Analysis Critical Control Point (HACCP)

We have all heard of HACCP, but how many of us “fully understand” the Food Safety Management System? HACCP, by definition, is a group of practices and procedures intended to prevent a foodborne illness by actively controlling risks and hazards throughout the flow of food. But what does that mean? The seven steps of HACCP break down how to address potential risks and hazards, for each food item, as it goes through the nine steps or flow of food, while in the hands of your staff. Schools are required to have a HACCP plan, but over the last nine years…

Preventing Food Borne Illness

According to the Center for Science in the Public Interest, (CSPI) they estimated 76 million food related illnesses and 5,000 deaths in the United States. Over the years, food borne illnesses linked to produce has surpassed the number of outbreaks in pork, beef, poultry and eggs. I found this to be most disturbing because what are you now required to offer the students, fresh fruit and vegetable. It also hit home with me, my one and only time I got food poisoning was after eating a salad purchased at a fast food establishment. Although there was chicken on the salad,…

Maintaining Food Temperatures

Maintain all of your food at its required minimum internal temperature. Always keep cold food cold, 41 degrees or lower and hot food hot, 135 degrees or higher. These are FDA recommended temperatures, check with your local Health Department to confirm your state is following the same guidelines. Prepare cold food such as turkey, ham, chicken, and vegetable or pasta salads, in advance to allow for thorough chilling in the refrigerator. To help chill foods quicker, divide large amounts of food into shallow containers and place in an ice bath.  Or you can use an ice paddle, it is just…

Stay Out of the Serving Area!

To help prevent students from having to go back into the serving area to choose additional meal items, ensure your employees serving on the lines, understand the new meal pattern requirements.  This holds up the line and causes additional confusion when students need to return to the serving area. Then, if the student doesn’t try to rush past the cashier, he/she needs to stand in line again, so the cashier can verify the right components. Instructing your servers to encourage students to take the correct items as they come through the serving line can help keep the line moving smoothly…