by joline | Apr 20, 2017 | blog, Industry News, Sherri's Tips of the Trade
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....
by Tashana Thompson | Apr 13, 2017 | blog, Sherri's Tips of the Trade
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...
by Tashana Thompson | Apr 13, 2017 | blog, Sherri's Tips of the Trade
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...
by Tashana Thompson | Apr 13, 2017 | blog, Sherri's Tips of the Trade
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,...
by Tashana Thompson | Mar 1, 2017 | blog, Industry News
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 tremendous upheaval...
by Tashana Thompson | Feb 28, 2017 | blog, Sherri's Tips of the Trade
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...
