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You are here: Home / News & Events / SN Weekly Updates / snwu 2015 / School Nutrition Weekly Update - August 12, 2015 - Issue No. 2015.8-2

School Nutrition Weekly Update - August 12, 2015 - Issue No. 2015.8-2

In This Issue:                                                                 

    • *REMINDER* Procurement Checklist

    • Golden key Achievement Award SY 2015-16

    • Meal Signage Samples - Asheville City Schools

    • Webinar - Food Temperatures:  Cooling and Storage

    • Q&A's - HACCP/Food Safety

    • *SURVEY REMINDER* Smarter Meals - Smarter Students

    • Important School Nutrition Dates

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SNWU 8-12-2015  PRINT VERSION

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*REMINDER* Procurement Checklist

Are you certain that you have dotted all of the “i’s” and crossed all of the “t’s” to insure that you have procured goods, equipment, supplies and services, etc. properly?  We always want your answer to be “Yes” so to assist with your procurement activities we strongly encourage all SFAs to utilize North Carolina’s Procurement Checklist when preparing solicitation documents, conducting informal and formal procurements, evaluating bids and proposals and executing contracts that involve the use of School Nutrition Funds.  This checklist is a highly valuable tool that is designed to guide SFAs through the procurement process and most importantly, help insure that the procurement process is consistent with Federal and State regulations.   

As a best practice, we suggest that you print the checklist and attach it to your procurement records as documentation of your intent to follow the federal and state procurement rules.  Please remember… it is not a requirement to use the checklist; however, it is highly recommended. 

We are here to help, so if you need additional assistance, please don’t hesitate to contact the Operations & Management Consultant for your district.

Golden Key Achievement Award SY 2015-16

The Golden Key Achievement Award information has been updated for the 2015-16 school year.  The awards summary is due by April 15, 2016.  In addition, School Food Authorities may submit the one best plaque entry for consideration of the state-wide award that is presented for first, second, and third place at the School Nutrition Association of North Carolina annual conference and recognized at the North Carolina School Nutrition Administrator Conference.

Additional information along with the Golden Key Award Criteria Guide and the Award Summary Form are available on the Awards and Recognition Opportunities page of SN website.

Meal Signage Samples – Asheville City Schools

Asheville City Schools has shared their meal signage examples.  All are posted in the SFA Signage Examples section on the Marketing page of the SN website. 

Webinar – Food Temperatures:  Cooling and Storage

This webinar is the sixth in a planned series of monthly ongoing continuing education for North Carolina school nutrition staff to support the School Nutrition professional development requirements. 

For more information about this webinar and registration details visit: http://calendars.ncpublicschools.gov/calendar/webinars/food-temperatures-cooling-and-storage

Q&As – HACCP/Food Safety

QUESTIONANSWER
May cups be placed beside a hand washing sink in the cafeteria to provide student access to drinking water during school meals? No. The North Carolina Food Code states “A HANDWASHING SINK may not be used for purposes other than handwashing”. The Food Code definition of a handwashing sink is: “a lavatory, a basin or vessel for washing, a wash basin, or a PLUMBING FIXTURE especially placed for use in personal hygiene and designed for the washing of the hands”; therefore, the school must devise another method of providing access to drinking water. Consider dispensers, pitchers, or water fountains as alternatives.
Should hot foods be placed in the freezer to speed the cooling process?

No. Reach-in and walk-in freezers commonly used in school kitchens are designed to hold frozen foods at the correct temperature not to cool quantities of hot foods. Freezers do not promote optimal cold air circulation so placing portioned foods (e.g. slices of pizza, chicken patties, fish nuggets, etc.) in shallow pans and placing in the cooler with good air circulation will provide more efficient cooling. If available, commercial ice packs may also be placed on top of these portioned food items to reduce cooling time.

Some general best practice methods of cooling for a variety of foods include using an ice bath with frequent stirring, spreading foods in thin layers on pans and placing in the refrigerator with good air circulation, and using a blast chiller.

*Survey Reminder* Smarter Meals - Smarter Students

The School Nutrition Services Section is excited to inform you about a new initiative that is intended to support School Nutrition Administrators as you plan school meals that meet meal pattern and dietary standards.  This research-based initiative, called “Smarter Meals – Smarter Students”, will support school nutrition program(s) through sample menus, recipes that meet current nutritional guidelines with step-by-step photographs, along with hands-on culinary workshops and web-based culinary demonstrations. The workshops will be designed in a teach-the-leader format to maximize the impact of these valuable skills to enhance North Carolina’s School Nutrition Programs. 

Your participation in this important initiative is essential, and we request your input to customize this Smarter Meals-Smarter Students culinary endeavor.  If you have not already done so, please complete the survey at:  https://www.surveymonkey.com/s/SmarterMeals-SmarterStudents by August 15, 2015.

Thank you very much for your time to respond to the survey so we may tailor this special endeavor to meet your needs and the tastes of the students you serve!

If you have any questions, please contact Susan Thompson at susan.thompson@dpi.nc.gov or 919-218-4090.

 

Important School Nutrition Dates

August

Aug 15 (Sat) Fresh Fruit & Vegetable Prog - Deadline to submit claim for reimbursement (for July 2015) 

September

Sept 1 REGION 1 Policy Update    (Hampton Inn - Edenton, NC)
Sept 4 REGION 4 Policy Update  (Little River Golf and Resort - Carthage, NC)
Sept 3 REGION 7 Policy Update   (Hickory Metro Center - Hickory, NC)
Sept 8 REGION 3 (Charter/RCCI) Policy Update   (NCSU, McKimmon Center - Raleigh, NC)
Sept 8 REGION 5 (LEA) Policy Update   (Deep River Event Center - Greensboro, NC)
Sept 9 REGION 3 (LEA) Policy Update   (NCSU, McKimmon Center - Raleigh, NC)
Sept 9 REGION 5 (Charter/RCCI) Policy Update   (Deep River Event Center - Greensboro, NC)
Sept 10 (Thurs) NSLP/SBP/ASSP - Deadline to submit claim for reimbursement (for Aug2015)
Sept 10 (Thurs) SFSP/SSO - Deadline to submit claim for reimbursement (for Aug2015)
Sept 11 REGION 6 Policy Update   (Hilton Garden Inn - Concord, NC)
Sept 15 (Tues) Fresh Fruit & Vegetable Prog - Deadline to submit claim for reimbursement (for Aug 2015)
Sept 17 REGION 2 Policy Update   (New Bern Convention Center - New Bern, NC)
Sept 29 REGION 8 Policy Update   (Sheraton Four Points - Asheville, NC)

October

Oct 1 Verification Begins (SFAs begin pulling F&R Family Meal Applications)
Oct 10 (Thurs) NSLP/SBP/ASSP - Deadline to submit claim for reimbursement (for Sept 2015)
Oct 10 (Thurs) SFSP/SSO - Deadline to submit claim for reimbursement (for Sept 2015)
Oct 15 (Tues) Fresh Fruit & Vegetable Prog - Deadline to submit claim for reimbursement (for Sept 2015)
Oct 28-30 Annual Conference for School Nutrition Administrators


Have Questions? Need Assistance?
Please remember to always contact your regional consultants or specialists first for any questions or assistance unless directed otherwise.

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