Food Service Training

Objectives:
At the end of a two hour training session, participants will be able to:

• Practice safe food handling procedures.
• State the importance of and practice kitchen sanitation methods.
• Offer meals and snacks that are low in salt, fat, and sugar.
• Utilize cycle menus.
• Offer healthful meals and snacks that are appealing to children.
  

Part I:

Introduction

• Guidelines for feeding children
• Adult- Child roles

Menu Planning

• What is a cycle menu?
• What are the advantages of cycle menus?
• How do you make decisions about what to feed children?

Food Safety

• Food storage
• Food danger zone

Sanitation

• Contamination and spoilage
• Sanitation checklist

Part II:

Altering Recipes for Health

• Decreasing amounts of fat, salt and sugar
• Include fiber in meals

Healthy Snacks

• Choosing healthy foods for children.
• Making the food label work for you.
  
  

Food Service Outline doc file