Family Style Meals are a good Idea
The Head Start Performance Standards require programs to provide an opportunity for children to be involved in activities related to meal service during meal times. These activities can be setting the table, serving the food to themselves or others, or cleaning up. One way to comply with this standard is to offer family meal style service.
Family style meals are strongly encouraged in both the Head Start and the Child and Adult Care Food Programs. Meals served family style provide opportunities for children to enhance social and physical skills and establish good eating habits at a young age. Family style meals allow children to identify and be introduced to new foods, new tastes, and new menus, while developing a positive attitude toward nutritious food, sharing in group eating situations, and developing good eating habits. For children in families where time for meals is limited, family style meals are a good way to have one-to-one talks in a family type atmosphere.
Even when a complete family style meal service is not practical or possible, it may be a useful way to offer a component or components in a family style manner, particularly when smaller children are being served or when a new type of food is being introduced. Head Start programs that do not prepare food on site can still participate in family style meal service by asking that prepared foods be delivered in serving bowls suitable for small children, and by using child size serving utensils. They may also want to consider supplementing prepared meals with fresh fruit or vegetables that can easily be offered family style.
The checklist on the facing page can assist programs as they provide family style meals.
When Preparing Food
Source: USDA Food and Nutrition Service
- Do not allow people with infected cuts, sores, colds, or other communicable diseases to prepare or serve food. Bacteria from hands, utensils, and work areas can contaminate food.
- Wash hands thoroughly with soap and water before handling food or utensils. Repeat after each visit to the restroom.
- Wash hands, utensils, and work surfaces thoroughly after contact with raw eggs, fish, meats, and poultry.
- Thoroughly wash all fruits and vegetables which will be served raw.
- Cook foods properly, following standardized procedures and recipe directions.
- Bacteria grow quickly between 40F and 140F. This is known as the danger zone. The longer food is held in this danger zone, the more bacteria will grow, increasing the risk of food-borne illness.
- Keep hot food hot (above 140F).
- Keep cold food cold (below 40F).
- Bacteria in undercooked food can cause food-borne illness. These bacteria are killed when food is cooked or re-heated to at least 165F.
- Freeze or refrigerate leftovers promptly.
- Reheat leftovers thoroughly to achieve and sustain adequate internal temperature.
Do you have questions about food safety?
Call the USDA Meat and Poultry Hotline (1-800-535 4555) weekdays, 10a.m. to 4p.m. Eastern Time (in the
Washington, DC, area call 202-720-3333). Basic nutrition questions about meat and poultry and the Dietary
Guidelines will be answered.
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