PPT-New Meal Patterns Presented By:

New Meal Patterns Presented By Sara Silvernail Training Coordinator Overview Background Law Requirements Changes from Proposed Rule New Meal Pattern Implementation Timeline General Provisions Meal Components. Meal Period Schedule Flex Dollars Additional Information FAQs New These patterns focus on design s and techniques used in high quality models and not on how to model specific usages In CRUD we merge short simple use cases such as Creating Reading Updating and Deleting pieces of information into a single use case f Dining Services Meal Plan Guide Meal Plan RatesUltimate Access Tier $2550 UNIVERSITY OF PITTSBURGH How do I choose a meal plan?Choose your plan according to your needs. We offer a tiered meal plan s *Presented in part at the 1999 meeting of the American Academy of Foren- volatiles analysis by headspace gas chromatography, and im-munochemical analysis by enzyme immunoassay (EMIT, Syva/L. Reconstit Dining Services Meal Plan Guide Meal Plan RatesUltimate Access Tier $2550 UNIVERSITY OF PITTSBURGH How do I choose a meal plan?Choose your plan according to your needs. We offer a tiered meal plan s PAGE 15 & 16. Factors to consider. Age & health concerns. Number being served. Budgeted dollar amount for food. Time & energy available. Preparation skills. Equipment available. Food availability. National Food Service Management Institute. . Pre Assessment. Place an identifier at the top of the page. . You will use the same identifier when you complete the Post-Assessment. . You do not need to place your name on the Assessment. . Objectives. Understand the basic concepts of the production records. Learn about the resources available to assist in completion of production records. Learn how to use & apply the resources available to complete production records. Follows . all of the federal requirements to be claimed for reimbursement. . Contains all . of the . required meal components and specified quantities and meets the . dietary . specifications. Why is this Important?. Follows . all of the federal requirements to be claimed for reimbursement. . Contains all . of the . required meal components and specified quantities and meets the . dietary . specifications. Why is this Important?. Never marinate meat at room temperature. Always keep meat refrigerated until it’s ready to be cooked.. Never reuse a marinade; once it has touched the raw meat it is contaminated. . Chicken and all other poultry should be used within 2 days of . in the National School Lunch Program and School Breakfast ProgramConnecticut State Department of Education December2020Page 1of 6This guidance applies to the meal patterns for preschoolers ages 1-4 in Date: February 5, 2018. Time: 2:00-3:00pm CST. Presented by:. Brittany Spieker, MS RD LMNT. Nutrition Services Program Specialist. Brittany Spieker . MS, RD, LMNT. Program Specialist. Nebraska Department of Education . Goals. Summarize changes to meal patterns and nutrition standards since July 1, 2012. Review SY 2015-2016 meal pattern implementation requirements. Discuss future targets. Outcomes. After reviewing this presentation, sponsors will have:.