New program regulations under the HHFKA of 2010 have brought many changes and challenges to school meals programs. Areas impacted include menu planning, performance based reimbursements, offer vs. serve, signage requirements, milk and water.
School districts must now plan menus for three age/grade levels that meet Maximum and Minimum standards for calories, grains and vegetables. Standards exist for fruits, fats (saturated and trans) and sodium.
School FoodService Management Group knows how important it is to implement these changes, train staff and still operate a financially sound program in these tight economic times.
We also know that Directors and Administrators often do not have the time or expertise to deal with many of these issues despite dedicated efforts on their part.
School FoodService Management Group works with you to determine your goals and objectives for your program. From these objectives together with our expertise, we then tailor a program that will fit the specific needs and goals of your students, administration and community and be compliant with the new regulations.
Let us work together..................
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