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1. Plan and oversee distribution of cycle menus.
A. Menus must meet all USDA and Head Start Performance
Standard Guidelines.
B. Menus should reflect foods that are low
in fat, salt, and sugar, high in fiber, and provide nutrient
dense foods including a variety of fruits and vegetables.
2. Ensure the quality and safety of food production and
preparation.
A. Monitor preparation and cooking
procedures.
B. Monitor safety and sanitation in the
kitchen.
C. Monitor food temperatures and storage
practices.
3. Monitor food service centers.
A. Educate and model family style meal
service.
B. Monitor food service safety and
sanitation.
C. Complete required USDA monitoring
forms.
4. Plan and lead the Nutrition Advisory Committee.
A. Schedule with the Supervisor of Health
Services to hold three Nutrition Advisory Committee meetings per
year.
B. Recruit staff, parents, and community
members to serve on the committee.
C. Arrange for distribution of meeting
notices and minutes.
5. Provide nutrition education to parents and staff.
6. Provide education to parents of children with
special food issues, including those children above or below
optimal growth standards.
7. Plan for and provide technical assistance to staff
who serve children with special feeding needs.
8. Plan and supervise special projects as requested by
the Head Start Director.
9. Provide food safety training to staff as needed.
10. Provide USDA required training to center staff
annually.
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