G4G Training MANAGER TRAINING MODULE 1 INSTRUCTOR GUIDE CLASS TIMELINE Program Title: Module 1: Maintenance for Managers and Shift Leaders Instructor: Certified Go for Green trainer Preferred: Dietitian certified as a Go for Green trainer; experienced in teaching small groups and interfacing with food service personnel Class Length: 20 minutes Audience: Dining facility managers Program Format: Group lecture Program/Learning Objectives: Identify supervisors goals for the Go for Green program Discuss Go for Green program components Identify daily, weekly, and monthly quality-control measures Materials needed: Computer with display screen Slide deck presentation: G4G MGR Training Module 1 PPT Script: G4G MGR Training Module 1 Instructor Guide Overview/Purpose/Notes (optional): Developed by: Go for Green Team Developed/Last Revised: February 2016 Handouts: None Event developed for (if applicable): Go for Green Initial Training Time Subtitle Script, Activities explained, etc. 1 min Overview Discuss MGR Module 1 outline: Supervisor Goals Resources Program Requirements and Compliance G4G Quality Control: Daily, Weekly, and Monthly Test Your Knowledge We ll be discussing G4G requirements and maintenance.
15 min Slide presentation Teach module using slide deck: G4G MGR Training Module 1 PPT Use script (in combination with slides) for talking points and audience discussion prompts: G4G MGR Training Module 1 Instructor Guide 2 min Instructor-led activities Review which serving and placement practices don t meet G4G standards and discuss ways to improve the current hotline 2 min Wrap-up Answer questions Script for use with G4G Manager Training Module 1 PPT presentation Slide 1: Slide 2: Slide 3: Slide 4: Welcome to Go for Green Manager Training Module 1: Maintenance for Managers and Shift Leaders. In today s training, we ll cover daily Go for Green maintenance and quality-control measures. We ll discuss (daily, weekly, and monthly) maintenance tasks, managerial checklists, and corrective actions. Lastly, we ll perform an activity to test your knowledge. As supervisors, you can ensure that Go for Green successfully meets program compliance at your facility. Aim to meet the following goals: > > Food Cards and Beverage Cards are accurate, clean, and neatly displayed at your facility. > > Food-placement strategies are in place. > > Staff members are encouraging diners to choose Green-coded options. > > Go for Green marketing material is displayed prominently. > > Recipes are prepared according to standards. > > Menu modifications are completed as needed. > > Staff achieves an 80% completion rate of all training modules. Lastly, a manager s goal is to ensure each and every staff member is taking responsibility for different elements of Go for Green. A successful Go for Green program must involve all staff! There are many resources for managers including the Program Requirements (coming soon), Implementation Guide (updated version coming soon), and the Go for Green website. The updated Go for Green website has all the resources you ll need to implement and maintain Go for Green including marketing materials, training modules, and press releases. Now we ll discuss Go for Green program compliance and requirements. Daily maintenance of your Go for Green program is essential to its success in your dining facility. Dining facility managers,
Slide 5: Slide 6: Slide 7: Slide 8: supervisors, or designated work leaders should conduct daily assessments to ensure that Go for Green is properly implemented. Maintenance requires checking that the appropriate program components are in place prior to each meal service. This includes the placement of Food Cards. Conducting daily double-checks of Go for Green standards helps to provide accurate information for service members: food name, color code, and sodium code. Food Cards and Beverage Cards should be easily identifiable. The picture on the right shows a Food Card that doesn t match the actual food: A pan of eggs is incorrectly identified as Pancakes. Foods and beverages must be coded correctly. That means menu items should be prepared from an approved recipe with a designated, corresponding color code. The name on the Food Card must match the food item being served to diners. If the color code doesn t sensibly match the displayed food item, notify your shift supervisor. Check all displayed Food Cards to ensure they re accurate and organized. Food Cards should be placed in the appropriate locations. They must be clean and neatly displayed. Food Cards should not clutter the food line as they do here in this picture. These cards can be difficult to read and the information might overwhelm diners. Use approved, standard Go for Green Food Cards only. Holders should be cleaned regularly to protect the Food Cards from minor spills, splatters, and exposure to steam and hot surfaces. If a food is substituted during meal service, the correct Food Card should also be substituted. Next, check food placement. Remember the principles of food placement: Make healthy foods convenient and easy to find. Use these strategies daily to market healthier food options. Use at least 2 food-placement strategies in each serving area (hotline, salad bar, deli bar, grill, beverage station, etc.). Place Green-coded foods first and Red-coded foods last. Here are some examples of properly placed and promoted Green-coded items. As illustrated in the first example: Diners will see 3 Green-coded items (green beans, roasted vegetables, and brown rice) before they even see a Yellow- or Red-coded option. The water station below offers multiple healthy options. It s clearly labeled, reachable, and colorful too. Lastly, healthy meals should be displayed as a featured meal for diners to see. Notice the meal includes vegetables; it looks colorful and tasty! Managers should check Go for Green marketing materials. Educational and marketing displays should be posted, clean, and serviceable. Display posters at eye level in areas where a line forms and service members have to pause for a transaction. Keep table tents clean and neatly displayed on the tables in your dining facility. Conduct a weekly inspection of all educational and marketing materials. Replace any materials that are lost, faded, torn, or stained. NOTE to instructor: G4G Manager Training Module 2 offers additional Go for Green marketing ideas.
Slide 9: Slide 10: Slide 11: Slide 12: Slide 13: Slide 14: Standardization is important for recipes. Always select recipes from an approved source such as the Armed Forces Recipe Service. Other approved recipes might include those provided by contractors in a contractor-run dining facility. Test recipes before using them in your dining facility. Recipes from approved sources have already been tested. All recipes should be correctly coded as Green, Yellow, or Red and Low-, Moderate-, or High-sodium. For more information on coding recipes, see the Detailed Guide for Food and Recipe Coding on the Go for Green website. Offer the full, initial Go for Green training (about 3 hours) to your staff to ensure they re successfully trained. Offer the training at convenient times for your staff in order to maximize attendance. All staff should be trained at the start of your facility s Go for Green program. All new employees (PCS, etc.) should be trained within one month. Remember to maintain training logs for all staff and track those who have completed training. Assign administrative staff to monitor and ensure at least 80% staff is trained at all times so as to meet Go for Green compliance standards. Remember that management s attitude matters! If you re positive and supportive of Go for Green, then your staff will be too! There are 6 training modules for all staff members. Currently, there are 2 additional training modules for managers only. Refresher G4G training should be provided throughout the year. Why? It s important to share program updates and reminders with staff. Here s an example of a year of in-services: You can provide a training/in-service every 2 months to cover all 6 modules in the course of one year. Staff is responsible for keeping up with Go for Green daily, especially managers. Daily maintenance ensures that your dining facility accurately meets the program guidelines. And that Go for Green is a success in your facility too. Daily Go for Green maintenance ensures that dining facility staff understand the importance and value of Go for Green. Remember: Go for Green enables service members to make healthy choices and perform their best. And maintaining Go for Green standards daily helps ensure service members understand the importance of using Go for Green. Other maintenance tasks can be performed weekly or monthly to ensure your Go for Green program is running well. Refer to the Go for Green management checklist when performing daily maintenance. The checklist is divided into sections: each includes specific recommendations for inspections. These should be performed daily and signed off by the dining facility manager or supervisor upon completion. Conduct the following daily inspection activities to ensure foods are properly coded: > > Does the name on the Food Card match the prepared food item? > > Does the color code make sense for the food?
Slide 15: Slide 16: > > Are daily inspections of Food Cards being conducted? > > Does each menu item have an individual Food Card displayed nearby or in front of it? > > Are Food Cards displayed neatly so they re easily readable? > > Do all Food Cards meet the G4G standards? > > Are Food Cards and holders clean and neat? > > If a menu item is switched out during service (for example, if one item ran out and was replaced by a different item), is the Food Card for the original item removed and replaced by one matching the new item? Conduct these inspection activities daily to ensure healthy food items are properly placed: > > Is at least one Green-coded meal offered on each line (hotline, deli, and short order)? > > Is at least one Green-coded meal featured and displayed as a sample plate? > > Are foods properly displayed in each serving line (hotline, deli, specialty bars, and salad bar): Green-coded items, followed by Yellow-coded foods, and then Red-coded ones? > > Are multiple water sources offered at the beverage station? Is a water tap included on the fountain drink station? Is water served in coolers throughout the facility? > > What other food-placement strategies is your facility using? Check additional quality-control measures weekly or monthly. Weekly: Use the weekly checklist to identify any problems. Monthly: > > Review training records. > > Spot-check food preparation to ensure recipes are being followed. > > Send any new recipes for analysis and coding to the appropriate resource. > > Depending on the month, consider rotating the Go for Green posters for a fresh look. > > Encourage staff and diners to provide feedback on the program. > > Establish accountability for program requirements. Stick with it! If you find something that doesn t comply with Go for Green standards, then take corrective action immediately. Follow these steps to fix issues as soon as possible: > > Describe actions taken to correct the problem and include the name of the supervisor who was notified. > > Determine if a temporary solution is available (for example, taking down a ripped poster and ordering a new one). > > Identify the long-term solution (for example, framing posters to keep them clean). > > Identify what actions should be taken to prevent future recurrence (for example, conducting weekly inspections of the posters to ensure there aren t any rips/tears).
Slide 17: Slide 18: Slide 19: > > Share challenges with the Go for Green team by clicking on the Ask the Go for Green Team button on the Go for Green website. It s time to test your knowledge! Let s compare a picture of a hotline at a military dining facility against the checklist to see what s a no. Ask audience > > What do you see in this picture that doesn t meet Go for Green standards? Answers (Appear counterclockwise, starting at the top left corner): (Click 1, 2) (Click 3, 4) (Click 5, 6) (Click 7, 8) (Click 9, 10) (Click 11, 12) (Click 13, 14) > > What other ideas can you think of? Ask audience > > Let s look at our checklist. What would be a no? Answers: (Click 1) Does each menu item have an individual Food Card displayed in front of it? (Click 2) Are Food Cards displayed neatly so they re easily readable? (Click 3) Do all Food Cards meet the G4G standards? (Click 4) Is at least one Green-coded meal featured and displayed as a sample plate? (Click 5) Are foods properly displayed in each serving line (hotline, deli, specialty bars, and salad bar): Green-coded items, followed by Yellow-coded foods, and then Red-coded ones? Correct these items and check again tomorrow. Answer any remaining questions about this module.