Food and Nutrition Services

🍎 Week 3: Let’s Keep It Going!

We’re officially in Week 3, and the school year is in full swing! Thank you for all the hard work you’ve put in to get our kitchens, teams, and meal service up and running. We’re excited to keep building momentum and making this a great year for our students.

🌱 What We’re Focusing On

As we settle into our routines, we’re keeping our big goals front and center:

• Increase student participation by serving food students want to eat
• Diversify our menus with new, exciting, and culturally relevant options
• Expand farm-to-school and bring more local food to our students
• Strengthen our systems so our daily operations run smoothly and consistently

Every meal we serve is an opportunity to connect with students and make their school day a little better.

⏰ Week 3 Reminder: Stick to Your Schedule

As we get into our regular routines, please remember that everyone is expected to work their assigned scheduled hours. Coming in early, staying late, or making other changes to your schedule should only happen when requested or approved by the FNS Office.

Consistent schedules help us make sure we have the right people in the right places and avoid last-minute coverage challenges.

🥕 What’s Local in Lunch This Week?

We’re continuing to bring local ingredients to our students!

• Monday: Fish Sticks from Red’s Best; Broccoli & Cucumber Wheels from Maine Family Farms
• Tuesday: Pico de Gallo with Tomatoes from Maine Family Farms
• Wednesday: Cauliflower & Cucumber Wheels from Maine Family Farms
• This Week: Zucchini & Green Beans from Maine Family Farms
• Garden Salad: Romaine from Maine Family Farms

🌟 Keep the Momentum Going!

Week 3 is a great time to check in, reset, and keep building strong routines. Thank you for the energy, care, and creativity you bring to our program every day.

Let’s keep the momentum going and make Week 3 a great one!

Monday 9.14:

• Receiving Produce Connection, Milk, and Mansfield

Tuesday 9.15:

• Receiving Fantini

Wednesday 9.16:

• Ordering
• Thurston for Monday 9.21 - Friday 9.25
• Produce Connection for Tuesday 9.22 -Monday 9.28
• Commodity items for Monday 9.21 - Friday 9.25 Commodity Spreadsheet
• Paper for Tuesday 9.22 -Monday 9.28
• Milk for Thursday 9.17 to Monday 9.21

Thursday 9.17:

• Receiving Milk

Friday 9.18:

• Order milk for Tuesday 9.22 - Thursday 9.24

• Prek-8: 3 fish sticks, 4 ounce scoop of mac and cheese, 0.75 cup cucumber wheels, 0.75 cup of roasted broccoli
• SHS: 1 turkey BLT with lettuce tomato chicken bacon and sliced turkey, 0.75 cup of chickpea crisps, 0.75 cup of onion rings

Tuesday: 2 Turkey Tacos (prek-8) Mac & Cheese & Fish Sticks (SHS)

• PreK-8: 2 Turkey Tacos or 2 Deeply Rooted Plant Based tacos, 0.75 cup of black bean and corn salsa, 0.75 cup of pico de Gallo, 0.25 cup of shredded lettuce
• SHS: 3 fish sticks, 6 ounce scoop of mac and cheese, 1 cup cucumber wheels, 1 cup of roasted broccoli

Wednesday: Turkey Avocado Club

• PreK-8: 1 turkey avocado club (2 ounces of turkey, 2 strips of chicken bacon, 1 slice cheese, 1 slice tomato, 1 slice lettuce, & 1 ounce of avocado spread), 0.75 cup of cauliflower, 0.75 cup of cucumber wheels
• 9-12:1 turkey avocado club (2 ounces of turkey, 2 strips of chicken bacon, 1 slice cheese, 1 slice tomato, 1 slice lettuce, & 1 ounce of avocado spread), 1 cup of cauliflower, 1 cup of cucumber wheels

Thursday: Cheeseburger / Hamburger / Veggie Burger (prek-8) Chili Dog (SHS)

• PreK-8: 1 cheeseburger hamburger or veggie Burger, 0.75 cup of roasted zucchini, 0.75 cup of roasted green beans
• SHS: 1 chili dog with 2 ounces of chili, 0.75 cup of fries, 1 cup of roasted zucchini

Friday: Pizza (prek-8) Steak & Cheese Sub (SHS)

• PreK-8: 1 slice of cheese pizza, 1.5 cup of garden salad, 4 ounces of pasta salad
• SHS: Steak & Cheese Sub with 1 cup of roasted cauliflower, 1 cup of farm fresh veggie sticks

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

• Bentley Food Service Worker Position: 7:15-11:15
• Dinner CMS Cook position, 19.5 hours a week
• Dinner Food Service Worker position, 15 hours a week

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. 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.

2. PreK Snack:

• Bates, Bentley and HMLS have after school snack. Please prepare according to the numbers that Michaela sent to you via email.