Food and Nutrition Services

Welcome Back, Food & Nutrition Services Team! 🍎

Welcome back to a new school year! We have some exciting goals ahead for our School Nutrition Programs, all centered around one thing: making sure we are maximizing our ability to serve our students nutritious, delicious, culturally relevant food while creating a program where every student feels welcome and represented.

🌱 Putting Students First

This year, we are setting ambitious goals to strengthen the food we serve and increase student participation:

• More Local Food: We are aiming to serve 50% locally sourced food from September–October and April–June, and 25% locally sourced food during the remaining school months.
• More Choice: We will be increasing our vegan and vegetarian offerings to diversify our menus and ensure that students with different preferences and dietary choices have meaningful options to participate in our nutrition programs.
• More Student Voice: We will create more opportunities for students to share their ideas and feedback so that all Salem Public Schools students can see themselves represented in our menus.

⚙️ Strengthening Our Systems

We are also focusing on making things work better behind the scenes. This year, we will be optimizing our back-of-house systems, including transitioning to Red Rover for time-off requests and LINQ for our school nutrition operations.

We will also be working together to ensure that all staff consistently work their assigned hours. Any changes to your scheduled hours—such as staying late or coming in early—should be made only when requested by the FNS Office.

There is a lot to look forward to this year, and achieving these goals will take all of us working together. Thank you for the care, creativity, and hard work you bring to our students every day. Let's make this our best school nutrition year yet!

Monday 9.7:

• No School

Tuesday 9.8:

• Receiving Thurston (if you placed an order), Produce Connection, & Mansfield.

Wednesday 9.9:

• Ordering
• Thurston for Monday 9.14 - Friday 9.18
• Produce Connection for Tuesday 9.15 -Monday 9.21
• Commodity items for Monday 9.14 - Friday 9.18 Commodity Spreadsheet
• Paper for Tuesday 9.15 -Monday 921
• Milk for Thursday 9.10 to Monday 9.14

Thursday 9.10:

• Receiving Milk

Friday 9.11:

• Order milk for Tuesday 9.15 - Thursday 9.17

Tuesday: Breakfast for Lunch (prek-8) Roasted chicken on the Bone (9-12)

• PreK-8: 3 french toast sticks with chicken bacon or 3 french toast sticks with a yogurt cup, 0.75 cup of roasted carrots, 0.75 cup harvest home fries
• 9-12: 2 ounces of roasted chicken on the bone or 3 vegan chicken tenders, 6 ounces of cilantro rice, 0.75 cup of stewed kidney beans, 2 cups of garden salad

Wednesday: Roasted chicken on the Bone (prek-8) Breakfast for Lunch (9-12)

• PreK: 2 ounces of chicken filet or 2 vegan chicken tenders, 4 ounces of cilantro rice, 0.5 cup of stewed kidney beans, 1 cups of garden salad
• k-8: 2 ounces of roasted chicken on the bone or 3 vegan chicken tenders, 4 ounces of cilantro rice, 0.75 cup of stewed kidney beans, 1.5 cups of garden salad
• 9-12: 3 french toast sticks with chicken bacon or 3 french toast sticks with a yogurt cup, 0.75 cup of roasted carrots, 0.75 cup harvest home fries

Thursday: Baked Ziti

• PreK-8: 4 ounces of baked ziti with meat sauce or pasta with red sauce, 1.5 cup of garden salad, 1 cup of marinara sauce
• 9-12: 6 ounces of baked ziti with meat sauce or pasta with red sauce, 2 cup of garden salad, 1 cup of marinara sauce

Friday: Pizza (prek-8) Chicken & Cheese Empanada or Bean and Cheese Papusa (9-12)

• PreK-8: 1 slice of cheese pizza, 1.5 cup of spinach & romaine salad, 0.75 cup roasted Italian vegetables
• 9-12: 1 chicken and cheese empanada or 1 Bean and cheese papusa, 0.75 cup of sweet plantain, 2 cups of garden salad

1. FNS Open Positions: We currently have the positions listed below open. To apply, please send a letter of interest to mshort@salemk12.org

• SHS Cook position, 30 hours a week
• Sarah Parker Remond Cook position, 30 hours a week
• Dinner CMS Cook position, 19.5 hours a week
• Dinner Food Service Worker position, 15 hours a week
• Assistant Food Service Director: Full application required on talent-ed

2.Payroll Questions: If you have any payroll-related questions, please contact Payroll at 978-740-1200.

3. Timesheets: Fill out online timesheets. Complete by Friday end of day. Make a copy of the "Weekly timesheet tab" and label it with the date of the Friday at the end of the week. This weeks timesheet should be labeled "9/11". Questions? Call the FNS Office.

4. Production Records: Print production records off of LINQ & turn into the FNS office at the end of the week.

5. FFVP: Make sure that you are ordering FFVP produce separately. The funds used to pay for this produce is separate from school lunch funds. This food needs to be placed with your FFVP ordering credentials.

1. Local Produce for this Week:

• Local Apples: Macintosh, Cortland, Redfree from Bolton Orchards
• Carrots from Growing Places
• Cilantro from Applefield Farm
• Romaine from Verill Farm
• Cucumbers from Bardwell Farm
• Spinach from Hannan Healthy Food Farm
• Zucchini and Summer Squash from Bardwell Farm
• Cherry Tomato Medley from Wards Berry Farm

2. Invoices

• Submit invoices weekly to the FNS office. Make sure to indicate items that did NOT come in on the invoice so that we can get a credit for the cost.