Foodservice earns outstanding record
Shannon Rigsby
Even though foodservice staff may prepare more than 4,500 servings of the menu’s main dish every day, inspectors from the Oklahoma State Department of Health have declared Mustang’s cafeterias to have an outstanding record. Comments from reports by the Oklahoma State Department of Health inspector’s reports include “Outstanding,” and “Very clean establishment.”
Clay Ohlmstead, inspector for OSDH, said Mustang’s school cafeterias may be the best in Canadian County.
“I’ve been inspecting those kitchens since 1997 and have not had any problems or items that would raise a question,” he said. “School kitchens are by far your cleanest places to eat. Mustang’s do extremely well.”
Ohlmstead complimented the district on keeping up with maintenance and equipment needs. He also said the staff was receptive to suggestions and regularly asks, even after a perfect report, what they can do to improve.
“They have a great staff that seems to be dedicated to what they do. They take pride in their work,” he said.
Child Nutrition Manager Tammy Bales agrees.
“Their kitchens are so clean,” she said. “Honestly, you could eat off the floor. They fix their foods and immediately start cleaning. They have a great routine.”
Menus and Nutrition
Menus are carefully analyzed to ensure that meals served provide all the necessary vitamins, calcium, iron and protein to meet state guidelines.
“We also work diligently to ensure our meals provide adequate calories and are low in fat and saturated fat,” Bales said.
This year, Mustang’s cafeterias are working with the Oklahoma Farm to School program to bring fresh fruit from Oklahoma farmers into the cafeterias.
In addition, parents of diabetic students may request a menu analysis that will include carbohydrate counts. Call the Child Nutrition Office at 376-2461 or e-mail balest@mustangps.org. Bales also asked that parents of children with food allergies have their child’s doctor fax a note to the Child Nutrition Office at 376-9324 listing the allergy and what the food substitution should be.
Training and Certification
More than 50 of Mustang’s Food Service employees are nationally certified through the School Nutrition Association. To earn their certification, these employees completed 30 hours of training in sanitation, food safety and “healthy edge,” a course on healthy cooking and promoting healthy eating.
“We may have the highest number of certified employees in the state,” Bales said.
Bales also makes sure training is priority with the district’s 79 food service employees. The department purchased a used CPR mannequin from the Red Cross. Every employee, including substitutes, is trained on the Heimlich maneuver and CPR. Bales is a certified instructor.
“With any substitute or new hire, I have them watch the video before they ever go to a school,” she said.
“Normally, a substitute will work as a cafeteria hostess, handing out straws and helping students open ketchup packets. They will be the first employee to notice if a child is having a problem. I want them to know what to do in an emergency before one happens.”
Shannon Rigsby
Even though foodservice staff may prepare more than 4,500 servings of the menu’s main dish every day, inspectors from the Oklahoma State Department of Health have declared Mustang’s cafeterias to have an outstanding record. Comments from reports by the Oklahoma State Department of Health inspector’s reports include “Outstanding,” and “Very clean establishment.”
Clay Ohlmstead, inspector for OSDH, said Mustang’s school cafeterias may be the best in Canadian County.
“I’ve been inspecting those kitchens since 1997 and have not had any problems or items that would raise a question,” he said. “School kitchens are by far your cleanest places to eat. Mustang’s do extremely well.”
Ohlmstead complimented the district on keeping up with maintenance and equipment needs. He also said the staff was receptive to suggestions and regularly asks, even after a perfect report, what they can do to improve.
“They have a great staff that seems to be dedicated to what they do. They take pride in their work,” he said.
Child Nutrition Manager Tammy Bales agrees.
“Their kitchens are so clean,” she said. “Honestly, you could eat off the floor. They fix their foods and immediately start cleaning. They have a great routine.”
Menus and Nutrition
Menus are carefully analyzed to ensure that meals served provide all the necessary vitamins, calcium, iron and protein to meet state guidelines.
“We also work diligently to ensure our meals provide adequate calories and are low in fat and saturated fat,” Bales said.
This year, Mustang’s cafeterias are working with the Oklahoma Farm to School program to bring fresh fruit from Oklahoma farmers into the cafeterias.
In addition, parents of diabetic students may request a menu analysis that will include carbohydrate counts. Call the Child Nutrition Office at 376-2461 or e-mail balest@mustangps.org. Bales also asked that parents of children with food allergies have their child’s doctor fax a note to the Child Nutrition Office at 376-9324 listing the allergy and what the food substitution should be.
Training and Certification
More than 50 of Mustang’s Food Service employees are nationally certified through the School Nutrition Association. To earn their certification, these employees completed 30 hours of training in sanitation, food safety and “healthy edge,” a course on healthy cooking and promoting healthy eating.
“We may have the highest number of certified employees in the state,” Bales said.
Bales also makes sure training is priority with the district’s 79 food service employees. The department purchased a used CPR mannequin from the Red Cross. Every employee, including substitutes, is trained on the Heimlich maneuver and CPR. Bales is a certified instructor.
“With any substitute or new hire, I have them watch the video before they ever go to a school,” she said.
“Normally, a substitute will work as a cafeteria hostess, handing out straws and helping students open ketchup packets. They will be the first employee to notice if a child is having a problem. I want them to know what to do in an emergency before one happens.”
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