K-12/Schools Frequently Asked Questions
Products
Q: How many grams of fat are in LAND O LAKES® natural cheese portions?
A: Our natural cheese portions have 9 grams of fat per 1-oz portion. The reduced fat natural cheese portions have 7 grams of fat per 1-oz portion. Light mozzarella string cheese has 2.5 grams of fat per 1 –oz portion.
Get nutrition information.
Q: What is the best method to heat LAND O LAKES® Macaroni and Cheese?
A: LAND O LAKES® Macaroni and Cheese (#43280) ,
Reduced Fat Macaroni and Cheese #43284), and
Reduced Fat Macaroni and Cheese Entrée with Whole Grain (#43277) are fully prepared products and can be heated from a thawed or frozen state. For best results, we recommend heating the pouch from a thawed state. (Pouches can be thawed overnight under refrigeration). The plastic pouch is sturdy enough to withstand heating in steamer or boiling water. Heating times may vary with type of equipment used and number of pouches heated. Reduced Fat Macaroni and Cheese Entrée with Whole Grain will require longer heating times. Take internal temperature by placing thermometer in fold of pouch.
- Steamer method: For thawed, heat pouch for 25-30 minutes. For frozen, heat for 40- 45 minutes. Heat to internal temperature of 155°F.
- Boil in bag method: Place unopened pouch in boiling water, heat for 20 -25 minutes. For frozen, heat for 35- 40 minutes. Heat to internal temperature of 155°F. Pouches should float freely in water and rotated during heating process. Use CAUTION when opening hot pouches, as the product is very hot.
Q: How much shredded cheese does it take to equal sliced natural or process cheese in a recipe?
A: One cup of shredded cheese equals 4 ounces of natural or process cheese.
Q: How many servings do you get out of a case of LAND O LAKES® Macaroni and Cheese?
A: LAND O LAKES® Macaroni and Cheese comes ready to serve in six 5-lb pouches per case. Each pouch has a volume of 9 cups, for total volume of 54 cups per case. Six ounces by weight provides 2 meat/meat alternates and 1 bread/grain serving for food- based menu planning. A scoop or dipper measures product by volume, not by weight, so you would need to measure a leveled scoop of macaroni and cheese and weigh the product to determine the portion size to serve. Land O’Lakes Test Kitchen staff has found that a leveled #12 scoop provides 3 oz of macaroni and cheese by weight and a leveled #6 scoop provides 6 oz of macaroni and cheese by weight. The viscosity of macaroni and cheese products will thicken over time especially if left uncovered or held at high temperatures, and this will impact the number of servings obtained per pouch.
Health and Wellness
Q: What are some suggestions for increasing “dairy” foods in school menus?
A: Here are some simple ideas:
See our
Power Up Stay Healthy program in the Director’s Corner for free promotional materials and activities that encourage physical activity and eating dairy foods for better nutrition.
Q: Is there a recommended amount of sodium that children should consume in a day or a meal?
A: Currently there are no USDA standards for sodium in the National School Lunch Program, but several organization including the
School Nutrition Association have made recommendations for sodium in National Nutrition Standards using information from the recently revised
My Pyramid Guidance System and the 2005 Dietary Guidelines. The amount of recommended sodium for the day should be 2300 milligrams or less — or approximately 800 milligrams or less per meal. Some states and districts have established specific sodium guidelines. As a general rule, foods should be prepared without added salt. Herbs, spices and other flavorings can be used to enhance foods. School menus can be planned using a variety of fresh foods and minimally processed foods that help lower sodium in the diet.
LAND O LAKES® Reduced Sodium Reduced Fat American Sliced Cheese (#46268) is 25% less sodium than regular American Sliced Cheese plus 50% less fat.
Q: What groups should be involved with a school district’s wellness policy team?
A: A planning team should include representatives from parent groups, school board members, students, teachers (including K-12, health educators, physical education, and family and consumer science), school foodservice staff, school administration, school nurse, dietitians and community representatives from public health, healthcare and business and industry.
Q: I am concerned about including cheese often on my after school snack menu due to the high fat and sodium content. Do you have any suggestions on how I can incorporate cheese and provide evidence that it is an acceptable and nutritious food for children?
A: Cheese sometimes gets a bad rap because of perceptions that it is high in fat and calories. But a little cheese in moderation can go a long way in meeting the nutritional needs of growing children. True, some varieties of cheese are higher in fat and sodium compared to fruit snacks, juice, cookies, and crackers, which are often served in after school snack programs. But if you look closer at the nutrition facts and labels on these foods, you will notice that cheese is the only one that offers a natural source of calcium, vitamin A and high quality protein. Natural cheese is also lower in sodium then processed cheese, cheese sauce in the can, and cheesy crackers or chips. The “nutrient density” of cheese raises this food to a higher level. LAND O LAKES® provides a variety of reduced fat cheese products and is one of the first dairy companies to offer a reduced sodium, reduced fat Pasteurized American Slice cheese to school foodservice directors.
You can also contact the American Dairy Association for more information that highlights the benefits of dairy in meeting the “3-A-Day” message that the Food Pyramid recommends.
Food Safety and Sanitation
Q: What is the recommended method for thawing a case of LAND O LAKES® prepared macaroni and cheese?
A: Remove pouches from the case and place on shelves or rack in cooler overnight to thaw.* If only a small amount is needed, pouches can be thawed in a sink with cold running water.
*Go to HACCP Helper for more information on HACCP processes for LAND O LAKES® Products.
Q: What temperature should cheese be stored at?
A: All cheese products should be kept under refrigeration at 35°F to 41°F. Once cheese is opened it must be re-wrapped securely to keep air out and moisture in. Natural and Pasteurized Process Cheese will remain fresh approximately 4 to 8 weeks under refrigeration. It is not recommended to freeze cheese.
Q: How long can macaroni and cheese be held in a steam table?
A: LAND O LAKES® regular macaroni and cheese (#43280) can be held in a steam table two hours.
LAND O LAKES® Reduced Fat (43284) and
Reduced Fat Macaroni and Cheese Entrée with whole grain (#43277) can be held up to 1 ½ hours. All LAND O LAKES® macaroni and cheese products are specially formulated to withstand high heat for an extended period of time. For all hot-held food, verify that the warming unit or steam table is at 135°F* or higher before use. All potentially hazardous foods such as macaroni and cheese should be at 135°F* or higher before placing in steam table for service. Take internal temperature of food being served at start of service and at least every 2 hours.
* Follow state or local health department requirements regarding hot food holding temperatures. Go to HACCP Helper for more information on HACCP processes for LAND O LAKES® Products.
Q: I will have remaining inventory of sliced process American cheese at the end of the school year. Can I freeze it?
A: Regular sliced process
American cheese (#46255) has a shelf life of 9 months and
reduced sodium reduced fat process American cheese (#46268) and
reduced fat process American cheese (#46253) has a shelf life of 6 months. Shelf life will be indicated by the USE By date that is listed on outside of case and on each 5# loaf. If unopened cheese is within the shelf life, is it best to keep refrigerated over the summer months, maintained at 31 to 41° F, and then used at the start of the new school year. Process American cheese does not age or ripen like natural cheese and keeps extremely well under refrigerated conditions. Land O Lakes® does not recommend freezing cheese as freezing adversely affects texture and performance of the product. Cheese that has been frozen may not melt as quickly or as smoothly as cheese that has not been frozen. Sliced cheese becomes difficult to separate once it is frozen. Frozen cheese should be thawed slowly in the refrigerator and used as soon as possible after thawing. If sliced cheese is accidently frozen and it is still within the USE BY date it may be grated or shredded to be used in recipes such as soups, sauces, and main dish entrees or salad bar toppings. Land O Lakes® does not recommend serving cheese past its expiration date.
Menu Planning
Q: Our school uses a food-based menu planning system. How many ounces of
LAND O LAKES® Cheese Sauce do I need to use in a recipe to provide one meat/meat alternate?
A: LAND O LAKES® Cheese Sauces are available in both 6-lb, 10-oz pouches, and individual 3-oz dip cups. All variations provide 1 meat/meat alternate per 3-oz serving.
Q: How can I serve shredded cheese on a self-serve salad bar so students take the correct portion size (1/4 c.) and I can maintain my food costs?
A: Menu planners can determine the portion size to provide and need to have the right tool. If ¼ c. is the portion size, then a # 16 scoop or spoodle can be provided that measures ¼ cup. Students can be charged appropriately for each serving they take. Some foodservice operators will have higher-cost items such as cheese pre-portioned into small soufflé cups, and students can select these from a salad bar, instead of “serving” themselves.
Q: How do I obtain nutritional information on LAND O LAKES® products for completion of a nutritional analysis of our school menu?
A: Nutritional information can be obtained from several sources. All product nutritional information is available on the LAND O LAKES® foodservice website. If you are a user of Processor Link, you can go to this website and obtain nutritional information from the product listings for LAND O LAKES®. Another resource for nutritional information is your LAND O LAKES® sales representative.
Q: What are some menu suggestions for using cheese products for a school breakfast program?
A: School foodservice managers typically like breakfast menus that are quick to prepare, easy to serve and meet nutritional needs of children. Some breakfast menu ideas using cheese products are: