To help me keep track of the new meal regulations, I color code my menus. So for all the vegetable sub groups that we have to meet, I track those through color on my menus. For example, an orange vegetable is in orange type on the menu. This helps me to not lose track of things and miss something with the new regs.
Eli HuffExecutive Chef & Culinary Op. Coord.Union Public SchoolsTulsa, Okla.,
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