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CDE and LiveWell Colorado Meal Quality Training #1 - Shared screen with speaker view
Jessica Wright
02:05:55
What is your favorite spice/herb to use when cooking?
Kristen Osborn
02:06:15
oregano grown on my porch!
Virinda Moessner
02:06:24
Garlic
Joni Bilderbeck
02:06:24
garlic, cilantro
Malcolm.Snead
02:06:25
garlic
GLORIA DONNELLY
02:06:27
Garlic
Rainey Wikstrom
02:06:27
dill
casey hayes
02:06:28
Garlic
Evelyn Marin
02:06:28
Cumin
ace speidel
02:06:28
coriander
Kelsey Nally
02:06:31
Cilantro
McKenna Pullen
02:06:31
basil
Tenille Folk
02:06:32
Rosemary
ace speidel
02:06:34
chipotle
Natalie Ostrander
02:06:39
basil and parsley
Alicia Grove
02:06:41
cinnamon
Janet Maupin
02:06:44
cumin
Dana Elkins-Greene
02:06:45
cilantro - grown
Becca Boone
02:06:46
Thyme
Trina Lull
02:06:51
Garlic, Basil rosemary
Susan Hart
02:06:53
sweet marjoram grown at home garden
Janet Maupin
02:07:00
cilantro
ace speidel
02:07:18
basil and parsley
Malcolm.Snead
02:08:41
handwashing
Janet Maupin
02:08:46
wear a mask
Julie Leathers
02:08:59
Wash hair, clean uniforms, handwashing, mask
Joni Bilderbeck
02:09:06
hair nets/caps
ace speidel
02:09:09
Gotta be showered and cleaned. Clean clothes, nothing sloppy,, clean aprons. hair back - trying to get hats
Janet Maupin
02:09:10
clean nails
Joni Bilderbeck
02:09:29
hair nets, caps
Susan Hart
02:10:04
proper chemicals
ace speidel
02:10:07
sanitize often, disinfect pre middle and post shifts. clean hands, gloves
Malcolm.Snead
02:10:10
washing and sanitizing all dishes
monika hutchins
02:10:10
washing hands
ace speidel
02:10:12
proper working dish machines
Janet Maupin
02:10:23
wash and sanitize
Julie Leathers
02:10:27
washing all surface areas, and then sanitizing all surfaces, door handles, new cutting board for each job
Janet Maupin
02:11:21
use different cutting boards
Joni Bilderbeck
02:11:30
using color coded cutting boards
ace speidel
02:11:30
raw meat station is away from everthing else.
Evelyn Marin
02:11:45
Change gloves when switching tasks
Julie Leathers
02:11:45
new cutting board for each job, changing gloves, washing with soap and then sanitizing, different work stations
Susan Hart
02:11:46
we use separated work areas for different foods
Joni Bilderbeck
02:11:50
wash hands...
ace speidel
02:11:51
Gloves, and each food product has it's own portioniong utensil
Janet Maupin
02:11:55
change gloves and wash before new ones
ace speidel
02:12:02
cleaning knives and sani knives between jobs
ace speidel
02:12:55
time the dishes we're making to ensure that product is done as close to service as possible, not sitting in hot boxes for a long time
Julie Leathers
02:13:00
cooking foods to required temps, before holding, Cooling properly and recording on the cooling chart
Susan Hart
02:13:01
ice packs in salad bars
Joni Bilderbeck
02:13:23
documentation on all temps
Janet Maupin
02:13:39
not to put food out for service to soon
ace speidel
02:13:40
only pull a little bit of temperature sensitive product out at a time. if you're working in large volumes don't pull the entire case.
Julie Leathers
02:15:33
Concentration of bleach is 1/3 cup to gallon, and we change out our buckets often
Susan Hart
02:15:43
we are doing the same as we did pre COVID
monika hutchins
02:16:12
use the quat sanitizer to 200 ppm
ace speidel
02:16:19
We have one person in charge each day of disinfecting the entire kitchen. They go around pre mid and post and disenfect
Julie Leathers
02:16:36
sanitizing is different than disinfecting
Janet Maupin
02:17:35
we disinfect and once a week we have the room fogged
Susan Hart
02:17:46
Fever
Kelsey Nally
02:18:01
cough
Julie Leathers
02:18:01
fever, aches pains, loss of taste and smell, stomach ache
Janet Maupin
02:18:03
fever, vomiting
Joni Bilderbeck
02:18:13
fever, cough, loss of taste
ace speidel
02:18:20
We're doing blanket approach - fever, aches, pains, breathing, stay home
Janet Maupin
02:18:24
cough headach3
Janet Maupin
02:18:50
severe headache
Julie Leathers
02:19:35
wash mask each night, store n95 mask in paper bag so it can breathe, wearing mask all day
Janet Maupin
02:19:36
over nose and mouth
Joni Bilderbeck
02:19:46
fitted over nose and mouth
GLORIA DONNELLY
02:19:51
Wear over nose and down to chin
ace speidel
02:20:22
Inside interacting with others wear masks at all times.
Janet Maupin
02:20:23
if have shield have to have mask also
ace speidel
02:21:28
We have stations for each worker that is more than six feet apart. Only one person at a time is allowed in the dish pit and we limit to one person in walk in at a time
Janet Maupin
02:21:33
arrows in kitchen
Julie Leathers
02:21:41
6ft distance, or at least 3ft if that is all that is possible
Joni Bilderbeck
02:21:46
stations
ace speidel
02:22:12
cafeteria has markings six feet apart, dinning room has cohorts sitting in designated spots six feet apart and we split the grades up to limit to small cohorts
Susan Hart
02:22:18
Our kitchen has no shared spaces any more for personal items...water bottles etc
ace speidel
02:22:44
we're all grab and go style. No self service, no a la carte no salad bar. It's one packaged meal
Jessica Wright
02:38:20
How do you ensure food safety?How do you minimize points of contact?Anything else to add - tips, tricks and failures
Jessica Wright
02:38:47
Breakout Room #1: ClassroomBreakout Room #2: CafeteriaBreakout Room #3: Drive-through/Walk-upBreakout Room #4: Deliveries/ Bus Stops
Erin Kerr
02:41:19
2
Julie Leathers
02:56:15
We are serving MIC so we have stocked all classrooms with placemats, forks, knives, spoons, We pre-bag all items, Our custodians help with clean up and returning carts.
ace speidel
02:56:51
what are you using to prebag
Julie Leathers
02:57:57
We put all cold food in clear bags, and keep in pass thru or walkin. We use a bun cart and trays with each class labels and that is a space saver
Julie Leathers
02:58:20
We also put our hot foods in the warmer and then load those last
monika hutchins
02:58:49
plastic baggies for veggies. small black bowls with lids from Sysco. 4 oz cups for fruit. hamburger and hot dog foil baggies.
Julie Leathers
02:59:20
How are you spacing the students
Dana Elkins-Greene
02:59:21
8x3x15 plastic bags for each meal OR 6# paper sacks(based on availability). 10 meals in each large paper sack to give to the teacher.
ace speidel
03:02:00
With the trash issue - we're using biodegradeable clamshells - high waste is a given. We figured if we can help eliminate the impact we leave behind with so much excess waste, we can walk away feeling good. Thankfully our covid budget pays for the packaging that we buy
Julie Leathers
03:02:26
We also have the drive-thru model as well. With two pick up site, some transported over, we have put on-line all reheating instructions, we also include do-over and menu ideas for the different food items.
ace speidel
03:15:27
We've completely changed our model and are shifting focus towards more scratch based cooking as well as introducing different types of cuisine. Fresh produce and we are working with raw proteins more
Susan Hart
03:15:32
Hayden will be moving into our new school the last week of October. A brand NEW kitchen!!!
Dana Elkins-Greene
03:15:58
Just leased an Oliver packaging machine to be able to do more fresh food To-Go curbside
ace speidel
03:16:37
We're also introducing more vegetarian/vegan based dishes as part of a mainstream diet
Joni Bilderbeck
03:18:26
We served 227,020 meals from March to August.
ace speidel
03:18:34
Good food speaks for itself, our numbers are climbing up inspite of COVID
Becca Boone
03:19:12
Just want to plug USDA Farm to School Month is October!
Kristen Osborn
03:19:15
Gunnison- served twice as many meals March 16-July 30 as last year. Many staff volunteered their time
Joni Bilderbeck
03:35:11
Thank you this was helpful!!
Rainey Wikstrom
03:35:59
Thank you! Super nice to hear that!
Kristen Osborn
03:42:14
Worked with transportation manager to set up delivery routes and bus drivers drove routes similar to their regular ones
ace speidel
03:42:23
Boys and Girls club. We asked them to help with packaging of curbside meals and to hand them out for us so kitchen staff can focus on cooking
Kristen Osborn
03:42:28
Kitchen staff and other school staff volunteered their time to prep foods
Dana Elkins-Greene
03:42:30
CDE has been super helpful through all of this
Kristen Osborn
03:42:51
YES
Dana Elkins-Greene
03:42:53
and CDPHE
Susan Hart
03:43:00
Lift-Up / Rocket Packs providing snacks
Evelyn Marin
03:43:27
Food Bank of the Rockies helped us one week
Kathy Vigil
03:43:29
My district did partner with our transportation department. Teachers from schools delivered meals to students that needed meals and didn't have a way to come to the school for them.
Kristen Osborn
03:43:30
partnered with other orgs- mountain roots, food bank, ect to submit a community grant. we got 3K
ace speidel
03:44:43
Our square skillet makes a great flat top surface for cooking on with like pancakes, burgers, French toast, and so on.
Evelyn Marin
03:45:05
We moved our freezers to the door where we had cars drive up and we were able to keep our food frozen for our weekly frozen boxes.
ace speidel
03:45:10
right tilt skillet
Susan Hart
03:45:46
we used the walk-in cooler racks ( wheeled) for transporting our large coolers and boxes of food to curb side
ace speidel
03:48:00
Nachos as a grab and go dish were quite challenging to put together - wont be doing that again
Kristen Osborn
03:50:11
thanks so much for this! great ideas
Janet Maupin
03:50:23
Thank you so much for all you do!
ace speidel
03:50:26
How many districts have switched over to free meals for all? and why did you make the switch
Dana Elkins-Greene
03:51:05
Yes, easier to count and serve
Kristen Osborn
03:51:07
we did
Kristen Osborn
03:51:12
right thing to do!
Janet Maupin
03:51:12
we did
Susan Hart
03:51:15
South Routt and Hayden SFSP yes
Becca Boone
03:51:25
From the CDE perspective, I would say most districts across the state are now operating under SFSP
Joni Bilderbeck
03:51:50
All kids eat free meals 0-18, Easier meal pattern,
Dana Elkins-Greene
03:53:08
Thanks ya'll
McKenna Pullen
03:53:12
Thank you so much!
Joni Bilderbeck
03:53:12
Thank you for all your information!! It was helpful!
Susan Hart
03:53:12
thank you
Erica Boyd
03:53:15
Ace you can feel free to reach out to CDE if you have any additional questions
Evelyn Marin
03:53:16
thanks!
ace speidel
03:53:27
thanks guys!!! y'all rockstarts
ace speidel
03:53:30
*rockstars