HEALTH AND SAFETY PLACARDS
PORTION CONTROL

HEALTH AND SAFETY PLACARDS

Information about the following topics is to be posted at the Dining Center:

Emergency Anti-Choking Procedures
No Smoking Placard
Sanitary Procedures
Licenses, Permits as warranted by the town
Menu
Meals Contribution Policy
Dining Center Participants Sign Up List

PORTION CONTROL

Control of portion size is important. It provides consistent servings. It ensures adequate nutrition through measurement of the Required Daily Allowance (RDA’s). It helps to prevent food overages and shortages. Scoops and scales are part of the Dining Center inventory and should be used in portioning foods. Bulk foods will be plainly marked with the amount of each serving and the size of the utensil to be used. Examples: meats are measured by weight (3 oz.), while vegetables and starches are measured by volume (½ cup serving). Use the Portion Control guide when serving congregate style meals.

Follow guidelines carefully when dispensing servings. Report all food shortages and overages to the Highland Valley kitchen at 586-2000.

Initial and on-going training and monitoring in food portion control will be provided by Highland Valley personnel.