SNA ANC St. Louis

SNA ANC St. Louis

Another awesome ANC in St. Louis, 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…

read more
New Partnership with Chloe’s Fruit Pops!

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...

read more
School Nutrition Association Annual Conference

School Nutrition Association Annual Conference

I had an absolute blast at the School Nutrition Association Annual Conference. I had the pleasure of meeting the incoming President of Dr. Lynn Harvey, RDN, LDN, FAND, SNS, and hanging out with my awesome colleagues. Image includes Sherri and LaVon...

read more
Do You Need Help with Your Bid Preparation?

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...

read more
Controlling Food Cost

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....

read more
Hazard Analysis Critical Control Point (HACCP)

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...

read more
Preventing Food Borne Illness

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...

read more
Schools transform meals, service

Schools transform meals, service

The primary education system (grades pre-K and K-12) within our country and across the world is undergoing fundamental changes. A tremendous amount of research into how children learn and a close examination of the public school system have led to...

read more
Maintaining Food Temperatures

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...

read more
Stay Out of the Serving Area!

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...

read more
Students create “We Dine Together” group

Students create “We Dine Together” group

The concrete courtyard at Boca Raton Community High stretches the length of a football field. When the bell rings for lunch, a flurry of students pack it from every direction. Almost 3,400 students go to school here. Students say the place is so...

read more
Va. district launches 2nd breakfast option

Va. district launches 2nd breakfast option

PEARISBURG (WSLS 10) -A new breakfast program aimed at making sure no child goes hungry launched this month in Giles County. Thanks to a grant funding from No Kid Hungry Virginia, Giles County Public Schools will offer a second breakfast period...

read more