Hartsville Middle hosts food service training for 300

More than 300 school food service workers from across the Pee Dee gathered at Hartsville Middle School for their annual training program.

The event, the Summer Institute for Foodservice Training (SIFT), was conducted by the School Nutrition Association of South Carolina and the South Carolina Depart-ment of Education.

More than 70 cafeteria workers from Darlington County School District participated.

Participants spent two days learning subjects such as customer service, kitchen math, OSHA requirements, safe food handling, kitchen safety and building healthy habits.

Through a partnership with Clemson Univer-sity’s Food Science and Human Nutrition Program, SIFT participants attended hands-on seminars with a dietician and a chef to learn knife-handling skills, garnishes, presentation and healthy cooking options.

“We truly believe in the idea that if we are asking people to make changes in their diet for a healthier lifestyle, we have to make it look and taste good,“ said Michelle Parisi, Clemson dietician.

“People often believe that healthy food has to be rabbit food and not very appealing to munch on. This class focuses on teaching our school cafeteria staff how to make fruits, vegetables and high fiber foods healthy and delicious.“

“We eat with all our senses,“ said Davis Jaeger, a chef with Clemson University. “So today we learned about emphasizing the presentation of garnishes, the aroma of the food, and, of course, the taste of the dish.“

Under the watchful eyes of Jaeger and Parisi, students learned about using citrus, vinegar and herbs to season dishes that would otherwise be seasoned with salt. They also learned more about cooking methods such as roasting, poaching and sautéing that are not normally used in a school cafeteria.

“In one sense, we want them to approach food as art,“ said Parisi. “Students are attracted to bright colors. If we garnish attractively and use bright fruits and vegetables, we will draw in children and hopefully help to encourage them to make healthier food choices.“

According to Todd Bedenbaugh, interim director of School Food Services and Nutrition, the summer training program serves as a valuable resource for school districts across the state. Many districts are unable to provide regular training for food service technicians. SIFT provides training so new food service technicians know how to operate safely and efficiently in a commercial kitchen.

“Food safety and preparing healthier foods are two trends on the rise,“ said Bedenbaugh. “We want to teach our children healthy habits. If we teach them early on, hopefully they will make healthier food choices as they get older.“

Bedenbaugh pointed out that South Carolina public schools offer more and healthier choices than required by federal law. “Our public schools are offering students two entrée choices, though we are only required to offer one,“ he said. “We’re offering four fruits and vegetables at lunch instead of two as required by federal guidelines. We believe if you give more choices, they will make healthier decisions.“