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School owned, community fed.
Brian Herbert (SBM)
Mark Passarelli (FC CateringManager)
US
Our backgrounds.
Autumn 2013 – Business Manager pulls his hair out at the poor service being delivered.
Spring 2014 - Ferrars Junior School made the decision to do their own catering in-houseafter 50 years of the LA provision.
3 other schools join and form the Food Counts brand, planning commences
Catering Manager employed and salary cost split between the 4 schools
Spring 2015 – Food Counts launched and 2300 meals per day commence
Our Journey..
Income and Expenditure.. Do the figures stack up?…
Income Cost? Expenditure Cost?
UIFSM Food! (approx 2/3 of boughtmeals income)
FSM Staffing costs
Child Bought Meals Catering Manager /4?
Staff Bought Meals Cashless System Charges
Repair and Maintenance
Energy
Brief.• To Improve the quality of all the food !
• To improve the children's wellbeing, diet and nutritional intake.
• To enhance the eating experience during the lunch time service.
• To encourage and educate the children to make the right balanced choices.
• To give each school head full control of the lunch time provision.
Initial setup• 3 month set up period to go live.
• Brainstorming session !!!
• Suppliers and the procurement process.
• Food safety management system.
• Health and safety procedure.
• Key responsibilities and training requirements
• Menu planning.
• To produce a food production contingency plan.
Suppliers and the procurement process.Suppliers
• Food supplies.
• Chemicals supplies.
• Light Equipment.
• Uniforms .
• Equipment maintenance.
• Agency labour.
• Fruit & Vegetables
• Meats
• Dry goods
• Frozen foods
• Dairy
• Fish
• Disposable items
Food safety management system.(HACCP)14 Point system.
• Planning food service
• Purchase & delivery of food
• Chilled food storage
• Frozen food service
• Dry goods storage
• Food preparation
• Defrosting of foods
• Cooking
• Cooling of food
• Reheating of food
• Hot holding and service
• Cold food display
• Transportation of food
• School specific requirements
HAZARD ANALYSIS AND CRITICAL CONTROL
POINTS
Health and safety.• General workplace risk assessment.
• Agency staff checklists.
• Coshh product inventory.
• Chemical safety data sheets.
• PAT testing.
• Gas appliance safety checks.
• Floor safety RA.
• Catering premises report.
• Equipment risk assessments.
• Waste management.
• Ventilation cleaning.
Key responsibilities and training requirements.• All staff are employed and paid by the
school.
• All HR process are managed by theschool.
To include: Recruitment, generalInduction , sickness monitoring,appraisals, safeguarding/ fire trainingand any school specific training asrequired.
• Catering based Training carried out bycatering manager
To include; Level 2 food handlerscertificate , Coshh, Manual handling,Individual equipment risk assessmenttraining.
Menu planning.Food Group Food-based standards for school lunches
Starchy Foods
One or more portions of food from this group every day
Three or more different starchy foods each week
One or more wholegrain varieties of starchy food each week
Starchy food cooked in fat or oil no more than two days eachweek(applies to food served across the whole school day)
Bread – with no added fat or oil – must be available every day
Fruit and Vegetables
One or more portions of vegetables or salad as anaccompaniment every day
One or more portions of fruit every day
A dessert containing at least 50% fruit two or more times eachweek
At least three different fruits and three different vegetables eachweek
Menu planning Meat, Fish, Eggs, Beans and OtherNon-Dairy Sources of Protein
A portion of food from this group every day
A portion of meat or poultry on three or more days eachweek
Oily fish once or more every three weeks
For vegetarians, a portion of non-dairy protein three ormore days each week
A meat or poultry product (manufactured or homemadeand meeting the legal requirements) no more than once aweek in primary schools and twice each week insecondary schools(applies across the whole school day)
Milk and Dairy
A portion of this food from this group every day
Lower fat milk and lactose reduced milk must be availablefor drinking at least once a day during school hours
Foods High in Fat, Sugar and Salt
No more than two portions a week of food that has beendeep-fried, batter-coated or breadcrumb-coated (appliesacross the whole school day)
No more than two portions of food which include pastryeach week (applies across the whole school day)
Menu planning
Food Group Food-based standards for school lunches
Foods High in Fat, Sugar and Salt …continued
No snacks, except nuts, seeds, vegetables and fruit with noadded salt, sugar or fat(applies across the whole school day)
Savoury crackers or breadsticks can be served at lunch timewith fruit or vegetables or dairy food
No confectionary, chocolate and chocolate-coated products(applies across the whole school day)
Desserts, cakes and biscuits are allowed at lunchtime. Theymust not contain any confectionary.
Salt must not be available to add to food after it has beencooked
Any condiments limited to sachets or portions of no more than10 grams or one teaspoon
Going Live, April 2015
Taking the concept one step further• Introduced standard Buffet menus.
• Introduced school specific pack lunch offering.
• School specific menus.
Taking the food counts vision one step further• Christmas lunch , fresh hand carved turkey at all schools.
• School assembly based around a balanced diet and the lunch menu.
• Healthy living workshops with the parents and children , focusing on sugar content ,teeth and superfoods.
• Touch , taste and smell sessions with the reception children looking at fruit andvegetables ( hands on work shop with a small cooking element).
• Pack lunch workshops for the parents.
• Fruit stations during sports day for the children and parents.
• Parents evening tastings and networking.
• School owned commercial BBQs.
School and teacher support• Great British bake off school competition.
• Reward sessions.
• Assist where a class topic can bring in a food element.
• India workshop
• Great fire of London
• World food Wow event
• Royal banquet .
Supporting our local community.• Attended health and wellbeing workshop in the schools local area.
• Providing home made soup with donations from our suppliers for our local homelesscharity. Soup is provided every night to 40-50 rough sleepers. The soup is producedin 5 litre batches and frozen.
