\nMatthew Graves (left) directs actor Mimmye Goode of Memphis in a food service prep video. Courtesy photo.\n<\/div>\n<\/div>\n
OXFORD, Miss. – “We’re going to have to shoot that scene
\nagain,” said Theresa Stretch, food and nutrition specialist
\nfor the National Food Service Management Institute at the
\nUniversity of Mississippi.
\n<\/span><\/p>\n\n\u00a0\n<\/p>\n
<\/p>\n
\n“The cook and food service workers aren’t wearing aprons;
\nthat’s an important part of their school uniform,” said
\nStretch, scanning the six-member cast who were similarly
\nattired in khaki pants, dark shoes, blue T-shirts and
\nhairnets.
\n<\/span>\n<\/p>\n\nWith nearly 100,000 schools, plus hundreds of food
\nestablishments across America, being offered the use of
\nthis video, “Health Inspections in Schools: Supporting Food
\nSafety Programs,” and other training resources provided by
\nNFSMI, Stretch understands the importance of getting it
\nright.
\n<\/span>\n<\/p>\n\n“In 2004, there was a mandate that all schools
\nparticipating in the federal school lunch program be
\nrequired to have two health inspections per school year,”
\nStretch said. “This video is to help food service workers
\nunderstand what a health inspection is about, and to also
\nunderstand that the health inspector is not the enemy but a
\nuseful resource.”
\n<\/span>\n<\/p>\n\nIt wasn’t the first time a scene had to be redone during
\nthe two days of filming this particular video. And,
\nalthough the scene in question was merely background
\naction, it was important that the seemingly insignificant
\ncafeteria scene was authentic.
\n<\/span>\n<\/p>\n\nNo, Stretch is not a professional film producer, nor is she
\naiming to be the next Steven Spielberg, but as a food and
\nnutrition expert at NFSMI, she understands the importance
\nof accurately portraying kitchen standards of health and
\nsafety in this video, which will soon be available via the
\nInternet.
\n<\/span>\n<\/p>\n\nThe video is intended to benefit such programs as the
\nfederal school lunch program, which provides safe and
\nhealthy meals to children of all ages. Nearly every public
\nschool in America participates in the program, which is run
\nby the U.S. Department of Agriculture. Half the nation’s 60
\nmillion students eat lunches prepared in school, according
\nto the department’s Web site.
\n<\/span>\n<\/p>\n\n“The video will help anyone working in food service
\nunderstand what food inspectors look for during site
\nvisits,” said Amy Casteel, NFSMI lead school meals
\nspecialist. “The video is essentially a training video that
\nsupports food safety programs.”
\n<\/span>\n<\/p>\n\nBecause the 15-minute film features “recommended tools for
\nbest practices” such as cooling foods rapidly and recording
\ntemperatures during food preparation, Stretch and Jeannie
\nSneed, both certified food safety professionals, oversaw
\nevery aspect of the filming.
\n<\/span>\n<\/p>\n\nCast member Marybess Pritchett, an Ole Miss BFA in acting
\nmajor from Corinth, said Stretch obviously understands her
\nfield. Recounting the takes and retakes of the hand washing
\nscene, Pritchett said, “Who knew there were hand washing
\nsinks, food prep sinks and dish washing sinks. They made
\nsure we used the correct sinks for cooking and cleaning.
\nAnd Stretch instructed us on proper hand washing
\ntechniques. I have renewed respect for school food service
\nworkers and for film acting.”
\n<\/span>\n<\/p>\n\nAfter the intense filming, including hundreds of takes and
\nretakes, and dry nails from washing and rewashing her
\nhands, Pritchett said her first stint in this type of
\nfilming was tough.
\n<\/span>\n<\/p>\n\n“I am primarily a stage actor, although I have had some
\nexperience with film. I feel like stage acting and film
\nacting require the same amount of dedication and
\nimagination, but in film, a scene can be shot multiple
\ntimes with a variety of moods and intensions,” said
\nPritchett, 21, who has appeared in stage performances of
\n“Les Liasons Dangereuses,” “Romeo and Juliet” and
\n“Lysistrata.”
\n<\/span>\n<\/p>\n\nMatthew Graves, producer and director for UM’s Center for
\nMedia and Documentary Production, directed the filming. He
\nsaid he “definitely expected the shooting to be grueling.”
\n<\/span>\n<\/p>\n\n“It’s a very time-consuming process, and I was actually a
\nlittle amazed at how quickly we finished; two days with 20
\nscenes and at least two set-ups per scene is a hefty
\norder,” Graves said. “This is my first video project for
\nNFSMI, and I think we were lucky to have experts readily
\navailable.”
\n<\/span>\n<\/p>\n\nWhile this project was to produce a learning video, Graves
\nsaid he hopes that “it comes across as informative but
\nsomewhat entertaining.”
\n<\/span>\n<\/p>\n\nStretch said she expects the video to be popular because of
\nits important content.
\n<\/span>\n<\/p>\n\n“Food inspections are important in any food service
\noperation,” Stretch said. “The video simply emphasizes key
\npoints for the inspection as well as recommends best safety
\npractices that will help ensure the safety of children.”
\n<\/span>\n<\/p>\n\nThe video is slated for Web-based release in early 2008.
\n<\/span>\n<\/p>\n\nFor more information on the National Food Service
\nManagement Institute visit
\n<\/span>\n<\/p>\n\n
\nhttp:\/\/www.olemiss.edu\/depts\/nfsmi\/<\/a>.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"\u00a0 Matthew Graves (left) directs actor Mimmye Goode of Memphis in a food service prep video. Courtesy photo. OXFORD, Miss. – “We’re going to have to shoot that scene again,” said Theresa Stretch, food and nutrition specialist for the National Food Service Management Institute at the University of Mississippi. \u00a0<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[222],"tags":[],"yoast_head":"\n
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<\/p>\n