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Food suggestions for snacks (am /pm): <br />• Consider whether it is necessary to provide food at meetings, <br />presentation, and seminars — especially mid - morning and mid- <br />afternoon <br />• Fresh fruit <br />• Raw vegetables with non -fat or low -fat dips or salsa <br />• Pretzels, hot pretzels cut in pieces or baked chips (7 gm of fat or less <br />per /oz) <br />• 100% fruit or vegetable juice, avoid soft drinks <br />• Low fat cheese, string cheese <br />• Granola bars - low fat (5 gm of fat or less per bar) <br />• "Lite" popcorn (lightly salted) <br />• Whole grain crackers <br />• Dried fruit or trail mix <br />• Roasted nuts <br />• Water - bottled, plain, sparkling, or flavored with no added sugar <br />• Coffee, tea (offer decaf) - served with nonfat or 1 % milk <br />Food suggestions for receptions: <br />• Most food service professionals are familiar with healthier food <br />preparation options and are willing to accommodate requests for <br />changes to their usual fare. <br />• Fresh fruit - cut up and offered with low -fat yogurt dip <br />• Raw vegetable salads marinated in fat -free or low -fat Italian dressing <br />• Vegetable sushi rolls <br />• Low fat cheese slices or small cubes <br />• Reduced or low -fat whole grain crackers <br />• Lean beef or turkey - 1 oz slices <br />• Miniature meatballs made with lean meat <br />• Mushroom caps with low -fat cheese stuffing <br />• Miniature pizzas made with English muffins, tomato sauce, mozzarella <br />cheese, and mushrooms, onions, zucchini, peppers, etc. <br />• Roasted nuts <br />Food Safety <br />When providing food during a meeting, follow these basic guidelines to <br />prevent food borne illness: <br />• Ensure food is delivered just prior to serving time. Food should be at <br />serving temperatures at the time of delivery. <br />• Serve food within 30 minutes of delivery. <br />• Hot foods should be held at 140 degrees F or warmer and cold food <br />should be held at 41 degrees F or colder. <br />• Perishable food should not be left out more than 2 hours at room <br />temperature. <br />• Discard any food left out at room temperature for more than 2 hours. <br />• Note: At a buffet, food should be kept hot with chafing dishes, slow <br />cookers, and warming trays. Food should be kept cold by nesting <br />dishes in bowls of ice or using small serving trays and replacing them <br />often. <br />• Consider donating unused food and beverages. <br />• Unused food can be donated only if the food has been stored <br />properly and maintained at the proper temperature. <br />34 <br />