Pub. 2 2012-2013 Issue 1

20 efficiency and workflow. Examples of some things to consider are listed online at http://www.nfsmi.org/documentlibraryfiles/ pdf/20090226034220.pdf. In order to create a strong and unified approach to health and wellness, you need to create a strong wellness policy that is supported by the school administration. The administration must take on the role of getting the faculty compliant with and excited about the policies. Though some of the faculty and staff may complain about the rules, parents are generally of your efforts. Once teachers start noticing behavior and performance improvements in the children, they become strong supporters of the policies. Go to http://www.fns.usda.gov/cnd/F2S/well- ness_policy_resources.htm for suggestions on what makes an ideal wellness policy supported by scientific research. There are many resources to help you. Use the HealthierUS School Challenge guidelines when planning the wellness policy and the menus. Make it your goal to achieve the HealthierUS School Challenge award. For more information, go to http://www.fns.usda . gov/tn/healthierus/. Join “Team Nutrition” http://www.fns.usda. gov/tn/. It is free and provides some great training in all aspects of creating a great program, including nutrition education materials. A very important resource for planning, training, and imple- menting a successful child nutrition program is the National Food Service Management Institute (NFSMI). It is funded by USDA with the charge to provide information and services that promote the continuous improvement of child nutrition programs. It is located at the University of Mississippi. Check it out at www.nfsmi.org or by calling 1-800-321-3054. It goes without saying that the cafeteria staff should be pleasant – especially to the children. They need a helpful attitude and be willing to support the children in positive ways as they become accustomed to new nutritious foods. School morale improves when the school faculty and staff work together for the common goal of healthy, happy learners. It is worth the effort! Dr. Dean works as the Nutrition Director at Freedom Preparatory Academy in Provo and as a part-time professor in the Department of Nutrition, Dietetics and Food Science at Brigham Young University. Dr. Dean previously served as the Director of the Utah County WIC program and has worked in various capacities as a Registered Dietitian in hospital, clinic and private practice settings. CONTINUED FROM PAGE 19 Here are some things that you need to consider when planning a kitchen. 1 There should be adequate space for delivery trucks to drive in and turn around if necessary. 2 The dry food storage area and the walk-in refrigerator and freezer should be located as near as possible to the receiving door and out of the way of working staff. 3 The three-compartment dish sink should be placed with easy access to the lunch line and work areas. It must have a discontinuous floor drain (floor sink). Purchase or leave room for at least a small sanitizing dish washer. It is well worth it! 4 Hand sinks need to be near work areas. 5 The mop sink should be set apart from the food prep area. 6 You must have a separate sink with a discontinuous floor drain for washing produce. 7 Ample counter space is required for preparing large quantities of food. 8 Whether you are improving an existing kitchen or building a new one, talk to your county health inspector about your plans. He/she is a wealth of good information and can keep you from making costly mistakes – like tearing up the concrete floor because you didn’t plan for the correct types of drains. Make an appointment with him/ her early in the process and well before any construction begins. Take your proposed floor plan. Believe me - it makes your life so much easier if you take him seriously. Be cooperative and grateful for his advice. He is a good person to have as a friend! 9 If floor space is limited, you might want to look into purchasing a combi oven. It can do the job of an oven, a steamer, and a roaster. Sometimes hood requirements are less stringent, depending on your other equipment. You should also have warming cabinets to keep prepared food warm and to proof dough. Our most used piece of equipment is a tilt skillet. If at all possible, get one big enough to handle making soup or chili for at least 75% of your students. 10 Children need to have enough time to eat, so plan for a quick serving line. It is very helpful to design the serving area to accommodate two lines at the same time. Steam tables are highly recommended. Plan the serving flow so the children get all their food includ- ing milk before they check out.