In the Context of the Systems Model
In the context of the Systems Model, what inputs are expended when offering fresh, leafy greens (cooked and raw) in high-volume, on-site foodservice operations? Why is this particularly challenging in a public elementary school? (5 points)
The raw materials, energy, people, facilities, money and time will be increased if inputs are expended when offering fresh, leafy greens in high volume and on-site foodservice operations. It is challenging in a public elementary school mainly because of the low budgets. Since public schools serve large amount of populations, the budgets increase a lot on labors and materials. Public schools normally do not have high funds and most of the budgets are from school districts and taxes, so they cannot afford the fresh, leafy greens in high volume, on-site foodservice operations. The other point is that children dislike vegetables so if schools provide vegetables to them but they do not eat, is waste of food.
According to the FDA, what is the proper way to wash fresh produce? (2 points)
There are 7 steps to properly wash fresh produce.
1) Before and after prepare the fresh produce, wash hands by using warm water and soap for 20 seconds.
2) Cut the areas that are damaged or bruised when prepare.
3) Rubbing the fresh produce by using the running water.
4) Must wash the fresh produce before peeling so that the bacteria will not be transferred to the produce from knife.
5) If deal with firm produce such as cucumbers, use brush to clean the surface.
6) Using paper towel to dry fresh produce after washing with water.
7) For cabbages or lettuce, discard the outermost layer (FDA).
Go to the website for the Environmental Working Group. What does this group have to say about pesticide residues on leafy greens? (3 points)
The Environmental Working Group says that for leafy greens especially for kale, collard greens and hot peppers, they are