Summer Food Service Program (SFSP) Cooks Training Welcome. This - - PDF document

Summer Food Service Program (SFSP) Cooks Training

• Welcome. This training is for cooks that prepare meals for the Summer Food Service

Program, also known as SFSP. 1

• Identify meal pattern requirements
• Plan a menu
• Practice calculating amounts of food to purchase
• Identify meal service requirements
• Explore other SFSP requirements that apply to

the cook’s role

Objectives

The objectives of this training are to: (read bullet points) 2

What are the meal pattern requirements?

(Read slide)

3

Meal Pattern Requirements

This is the Nutrition Guide for the SFSP. This guide is available on the USDA SFSP website. Use this guide to help you plan meals that meet the SFSP meal pattern requirements. This training will cover the meal pattern and meal service requirements, but this is a great reference guide to keep in your kitchen.

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Meal Pattern Requirements

This is the SFSP meal pattern chart – this is OSPI’s simplified meal pattern chart from what is in the USDA nutrition guide. Looking at our chart you will see components on the left and meal types across the top. The meal types for SFSP are breakfast, lunch/supper, and snacks. Based on which meal type you serve, you can determine which meal components are required for that meal. The different meal components are milk, vegetables and/or fruits, grains and breads, and meat/meat alternates. You will see that for breakfast you need to select foods from all three of the required components. Lunch/supper are listed together because they have the same meal pattern. Looking at the chart, can you tell me what component is NOT required at breakfast that is required at lunch/supper? (pause) As you can see, meat or meat alternates are not required at breakfast. Now look at the snack column. Note that for snack you get to choose 2 of the 4 components. Now let’s look at the specifics of each component.

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 Required at Breakfast and Lunch/Supper  May be one of the 2 components chosen at Snack  Allowable milk options:

• Unflavored or Flavored
• Fat-free, low-fat, reduced-fat, whole
• Lactose-reduced or lactose-free
• Acidophilus

Food Component Breakfast

(Select foods from all three required components)

Lunch or Supper

(Select foods from all 4 of the required components)

Snack

(Select 2 of the 4 components)

Fluid Milk 1 cup (8 fl oz) 1 cup (8 fl oz) 1 cup (8 fl oz)

Fluid cow’s milk is the only type of milk allowed. While non‐fat, plain milk is the best

• ption, the meal pattern does allow for a variety of milk options to meet the needs of the

population you are serving. I want to point out that for school districts, there is a special allowance to provide non‐ dairy milk substitutions. Please refer to page 15 of the Nutrition Guide for more information. 6

Meal Requirements – Vegetables and/or Fruits

 Required at Breakfast and Lunch/Supper  Must be two or more kinds at Lunch/Supper  Must be two items at Lunch/Supper = ¾ cup  May be one of the 2 components chosen at Snack  Minimum creditable serving = ⅛c  100% fruit/vegetable juice

Food Component Breakfast

(Select foods from all three required components)

Lunch or Supper

(Select foods from all 4 of the required components)

Snack

(Select 2 of the 4 components)

Vegetables and/or Fruits

½ cup ¾ cup ¾ cup

Lets look at the requirements for fruits and vegetables. In the SFSP, fruits and vegetables are combined into one component. Fruits and vegetables:

Are Required at Breakfast and Lunch/Supper Must be two or more different kinds at Lunch/Supper that equal ¾ cup May be one of the 2 components chosen at Snack Have a Minimum creditable serving of ⅛ cup If juice is served, it must be 100% juice

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Best Practice – Vegetables and/or Fruits

Vegetables:

 Kids love fresh vegetables-

especially when served with dip

• use caution when serving

hard fresh vegetables to young children.

• choose healthy dips.

Fruits:

 Serve fruits that are fresh and in season for great taste and nutrition

 Choose fruit canned in

juice or light syrup

 Choose whole fruit more

• ften than juice

Here are some best practices for serving fruits and vegetables. For fruits:

 Serve fruits that are fresh and in season for great taste and nutrition

 Choose fruit canned in juice or light syrup  Choose whole fruit more often than juice

For vegetables:

 Kids love fresh vegetables‐

especially when served with dip

• use caution when serving hard

fresh vegetables to young children.

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• choose healthy dips.

8

Meal Requirements – Grains and Breads

Food Component Breakfast

(Select foods from all three required components)

Lunch or Supper

(Select foods from all 4 of the required components)

Snack

(Select 2 of the 4 components)

Grains and Breads Bread Roll, muffins, etc. Cold, dry cereal Cooked pasta Cooked Cereal 1 slice 1 serving ¾ cup or 1 oz ½ cup ½ cup 1 slice 1 serving ¾ cup or 1 oz ½ cup ½ cup 1 slice 1 serving ¾ cup or 1 oz ½ cup ½ cup

• Required at Breakfast and Lunch/Supper
• May be one of the 2 components chosen at Snack
• Must be whole grain or enriched grain
• Portion size varies for some grain items (see Exhibit A)

Now lets take a look at the grains requirement. Grains:

• Are Required at Breakfast and Lunch/Supper
• May be one of the 2 components chosen at Snack and
• Must be whole grain or enriched grain

Portion size varies for some grain items. To determine what one serving of grain is for different types of items, see Exhibit A in your nutrition guide. 9

Choose whole grain rich items and items with limited sugar.

• Whole wheat bread
• Brown rice
• Whole wheat pasta
• Low sugar, whole grain cereals

Limit:

• Muffins, granola bars, cookies, pastry, and other grain-

based desserts

Best Practices – Grains and Breads

Here are some best practices for grains. Choose whole grain rich items and items with limited sugar. Some examples of whole grains are: Whole wheat bread Brown rice Whole wheat pasta and Low sugar, whole grain cereals Limit: Muffins, granola bars, cookies, pastry, and other grain‐based desserts because they are high in added sugar 10

• to
• Activity– Grains and Breads

Grain Item: Thomas’ Whole Wheat Bagels How much is needed meet meal pattern?

25g 1/3 to ½ bagel would be OK

Let’s do a quick activity. Open to pages 96‐98 of the Nutrition Guidance for Sponsors handbook for Exhibit A. Take a look at this chart to find which group bagels are listed

• under. Bagels fall under Group B.

According to the grains chart, how many grams is required for one serving of bagels?—25 grams (Click) According to the nutrition label on the slide, how many grams is one of the whole wheat Thomas bagels? (Ask for a response)—95 grams (click) If you were going to serve this bagel product to kids at your SFSP sites, what portion size of the bagel do you think you should serve?—1/3 to ½ bagel would be okay. It’s okay to serve more than the minimum portion size, just not less. You may even want to consider finding products that are already portioned to meet the minimum portion size (like mini bagels) 11

Activity– Grains and Breads

Grain Item: Quaker Oats Chewy Granola Bar - Chocolate Chip

• How much is needed to

meet meal pattern?

• 63 g
• 3 granola bars

BIANCA Lets look at another example. look at the nutrition label for this granola bar product. This granola bar falls under Group E. According to the grains chart, how many grams is required for one serving of this type of granola bar? (pause)—63 g According to the nutrition label on the slide, how many grams is one of the granola bar? (pause)—24 grams Click This means we would need to serve 3 granola bars to each kid to meet the minimum grains component requirements. Click Do you think this product would be a good choice to serve as a part of the SFSP? Probably not—this would be very expensive and these granola bars are high in added sugar. 12

Meal Requirements – Meat / Meat Alternates

Food Component Breakfast

(Select foods from all three required components)

Lunch or Supper

(Select foods from all 4 of the required components)

Snack

(Select 2 of the 4 components)

Meat/Meat Alternate

(Not Required) Meat/Poultry/Fish 1 oz 2 oz 1 oz Cheese 1 oz 2 oz 1 oz Eggs ½ large egg 1 large egg ½ large egg Alternate Protein 1 oz 2 oz 1 oz Cooked dry beans or peas ¼ cup ½ cup ¼ cup Peanut / Nut Butters 2 Tbsp 4 Tbsp 2 Tbsp Nuts/Seeds 1 oz 1oz (50% of serving) 1 oz Yogurt ½ cup 1 cup ½ cup

• Optional at Breakfast
• Required at Lunch/Supper
• May be one of 2 components chosen at Snack

Now, lets talk about the meat/meat alternate component. Remember, meat/meat alternates are optional at breakfast. Unlike the School Breakfast Program, meat/meat alternates can not be substituted for grains any days of the week on the SFSP. There must always be a grain item offered at breakfast and if a meat/meat alternate is served at breakfast, it is served as an extra component that is not required. Meat/meat alternates are required at lunch and supper and May be one of 2 components chosen at Snack 13

Best Practices – Meat / Meat Alternates

 Serve lean cuts of meat  Serve fish, nuts, or beans as healthy alternatives to meat  Limit fried or pre-fried foods (such as chicken nuggets)

• n the menu

 Limit or avoid offering processed meats (deli meat, hot dogs, etc.)  Serve low-fat or reduced-fat cheese or yogurts

Here are some best practices for meat/meat alternates:  Serve lean cuts of meat  Serve fish, nuts, or beans as healthy alternatives to meat  Limit fried or pre‐fried foods (such as chicken nuggets) on the menu  Limit or avoid offering processed meats (deli meat, hot dogs, etc.)  Serve low‐fat or reduced‐fat cheese or yogurts 14

Meal Pattern Requirements

What questions do you have about the meal pattern? If you still have questions about the meal pattern, reach out to your program director.

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Are there other requirements for the types of food I can serve?

(read slide)

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Meal Pattern Requirements – Child Nutrition labels

• USDA Labeling program for Child Nutrition Programs
• CN labels are only available for items that include a

meat/meat alternate component

• If no CN label available, provide product formulation

statement (talk to manufacturer)

In a perfect world, all meals would be prepared from scratch from locally grown food. You would know exactly how meat and cheese lasagna or cheese pizza contributed to each component of the meal pattern, because you would have a recipe that tells you. But this isn’t a perfect world and we have many options,

• ther than scratch cooking, on how we prepare the meals we offer. Unfortunately, it is impossible to

determine meal pattern contribution from combination foods (like that lasagna or pizza) bought from the grocery store or Costco. If you are using a food vendor like FSA or Sysco, you can ask to receive only combination entrees that have a child nutrition or CN label. CN labels are a USDA labeling program for combination entrees that contain a meat/meat alternate. Food manufactures pay for combination food items to be analyzed by USDA ‐ those that meet the conditions required are assigned a CN label. CN labels always look like what is shown on the screen. They clearly indicate how the combination entrée contributes to the meal pattern contribution. The screen provides an example of a CN label. If you see something different that what is shown, be doubtful and call OSPI. We can tell you if the label is indeed a CN label. If you do decide to use CN labeled products, make sure to identify “CN” on the cook’s menu and file the box with the CN label on it with your SFSP records. If the box is too big, cut the label out and write the identifying information of the product on the label. For example, write “Stouffer’s Meat and Cheese Lasagna – serves 16”. If you cannot find a CN labeled combination product, what can you do? The SFSP Meal Planning and Meal Patterns section of the OSPI Child Nutrition Website has two resources on product documentation. Start there, where you can read about the requirements on using processed foods and how to meet meal pattern requirements.

17

It sure is hot today…maybe I should add popsicles to the menu!

Meal Pattern Requirements – Other Foods

Sponsors may serve additional foods with each meal (i.e., those foods served in addition to the food necessary to meet the meal pattern requirements) to improve the nutrition of participating children. We anticipate that most sponsors will exhaust their SFSP funds administering the program and providing food to meet the meal pattern. However, if a sponsor chooses to purchase additional food with SFSP funds, the food must be a creditable food under the meal pattern requirements. If, in the past, sites have purchased additional low‐nutrient foods to serve outside of the reimbursable meal, please be aware that expenditures for foods that cannot be served as part of the reimbursable meal based on the SFSP meal pattern are no longer allowable costs using SFSP funds. Sponsors with additional SFSP funds available are encouraged to use the funds to improve the reimbursable meals served by using fresher, healthier, more nutritious products, such as fresh fruits and vegetables, lean meats, and unprocessed cheeses. Foods such as turkey wraps, fresh watermelon, grapes, and carrots with hummus are examples of nutritious options that children enjoy. If a sponsor chooses to serve additional items or snack type foods during the summer program, you will need to properly track expenses associated with these items, as well as have documentation to show they were purchased with funds other than the SFSP funds received.

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Hmmm… I think I’ve got it?!

OK – let’s do a little practice

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Does this Breakfast meet the Meal Pattern Requirements?

Yes

Does this breakfast meet meal pattern?(pause)—Yes. ½ cup Strawberries 2 Grain – English Muffin 2 Tbsp Peanut Butter 8oz of Milk

20

Does this Breakfast meet the Meal Pattern Requirements?

Yes

Does this breakfast meet meal pattern?(pause)—Yes. ½ cup Peaches 1 Grain Cereal 1 Grain Blueberry Muffin 8oz Milk

21

NO

Does this Breakfast meet the Meal Pattern Requirements?

Does this meet meal pattern?(pause)—No ½ an orange ½ cup Apple Juice 2 Grain – WGR Bread How would you make this a reimbursable breakfast? If you add milk to this meal, it would make a reimbursable breakfast.

22

Pattern Requirements? Does this Lunch meet the Meal

Yes

This lunch includes: A 2oz Chicken Patty on a 2 Grain Enriched hamburger bun with lettuce and tomato potato wedges (1/2 cup) celery sticks (1/4 cup) and milk (1 cup) Does this lunch meet meal pattern?(pause)—Yes.

23

Does this Lunch meet the Meal Pattern Requirements?

Yes

This lunch includes: 2 Grain Bagel w/cream cheese ½ cup Yogurt 1 oz String Cheese ¼ cup carrot sticks ½ cup apple slices milk ( 1 cup) Does this meet meal pattern?(pause)—Yes.

24

Does this Lunch meet the Meal Pattern Requirements?

NO

This lunch includes ½ cup juice ½ cup banana A 2 oz bean and cheese burrito on a 2 grain flour tortilla Does this lunch meet meal pattern?(pause)—No. Why not? The meal is missing milk. 25

Does this Snack meet the Meal Pattern Requirements?

Yes

This snack includes 1 cup of milk and ¾ cup grapes. Does this snack meet meal pattern?(pause)—Yes. 26

OK – I understand the requirements, but how do I plan the menu?

(read the slide)

27

Menu Planning

Equipment

 Equipment available for meal preparation  Equipment and space available to store supplies?

(dry storage/cold storage/frozen storage)

 Equipment available to hold prepared meals at appropriate temperatures?  Equipment to transport meals?

What to consider when planning a menu (read slide)

28

Menu Planning

Staff

Staff time and skill to prepare meals Staff time and availability to serve meals

Customers

 Age appropriate / safety  Culturally appropriate  Combination of familiar + exposure to new foods

(read slide)

29

Menu Planning

Food

Balance Variety Contrast Color Eye Appeal Choices Availability Cost USDA Foods

Food—makes sure your meals include: Balance Variety Contrast Color Eye Appeal Choices Availability And make sure you stay on budget

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VS

Which plate do you think looks more appealing? Do you think children would like either plate of food? Probably—but the more colorful plate looks more appetizing.

31

Menu Planning – Cycle Menu

Benefits of a cycle menu

 Decreases your work

 Makes ordering easier  Easier future forecasting

A cycle menu is A menu that repeats for a specific length of time. The length should be reflective of the length of your program and your volume of repeat customers. OSPI recommends at least a 1 week cycle for breakfast and 2 weeks for lunch supper.

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Summer Menu Planner Tool

We encourage you to use OSPI’s SFSP menu planner as you plan your menu for this summer. This will help you plan the correct components and portion sizes for each meal type. This form is available of the OSPI SFSP website.

33

How do I know how much to purchase and prepare?

(Read slide) OK – let’s do a little practice

34

Meal Preparation – Forecast

Standardized Recipe and/or Ingredients for each Menu Item past Production Records and/or Forecast # to be served Items and Quantity Needed

Forecasting is (read slide)

35

¼ cup Carrot s 50 meals 50 ¼ cups

• r 12.5

cups

Let’s say you plan to serve ¼ cup of carrots with lunch one day. You plan to prepare 50 meals. This means that you need to purchase 12.5 cups of carrots to serve with this meal.

36

Now what?!

Now what do I do?

37

Meal Preparation – Standardized Recipe

A recipe that:

• Has been tried, adapted and retried several times
• Produces the same good results and yield every

time

 Exact procedures  Same type of equipment used  Same quantity and quality ingredients

What is a standardized recipe A recipe that has been tried, adapted and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality ingredients.

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Meal Preparation – Standardized Recipe Benefits

 Consistent food quality  Predictable Yield  Demonstrate Meal Pattern Contribution  Consistent Nutrient Level  Cost Control (labor and food)  Inventory Control  Efficient Purchasing Procedures  Customer Satisfaction

What are the benefits of a standardized recipe (read bullets)

39

Meal Preparation

Turkey Ham Turkey Ham Chedd Cheddar Chee r Cheese se Whole Wheat Bread Whole Wheat Bread Tomato Tomato Slices, fresh Slices, fresh Mayo Mayonn nnaise se Musta Mustard d Lettu Lettuce leaf, fresh e leaf, fresh

Here’s an example. This is my ham and cheese sandwich recipe. So, where do I go from here to make it a standardized recipe? First, figure out how many children you think you will be serving meals to. Lets plan for 50 children. There are a few tools available to us to use. Our first tool is the on page 8 in the Nutrition Guide ‐ it indicates the minimum portion size for each food component. Turn to that page. So what is the minimum portion size for tomato slices????? Can anyone tell me how much tomato I need? This is tricky, because for lunch, the fruit/veg component must be ¾ cup total of 2 fruit/vegetable items. What do the endnotes tell us on page 9? Do you recall what I said about the minimum portion size for the fruit/veg component at lunch? It has to be at least 1/8 of a cup. So we now have an idea of the portion size we want for the tomato slices. However, I am still not sure how much I really want for each sandwich. What are my other tool options?

40

Meal Preparation

Well, if we go to the SFSP Menu Planning and meal Patterns webpage, you will find a link for the USDA Food Buying Guide and Food Buying Calculator. These are your other options. They can tell us exactly how much to buy so we have just enough tomatoes to serve the planned number of children without having excess

• leftovers. Excess leftovers commonly do not get used, which leads to waste.

41

Food Buying Guide

Watch the Food Buying Guide Goes Digital! https://www.fns.usda.gov/tn/food-buying-guide-goes-digital

The Food Buying Guide is a great menu planning resource. This tool is available online or as an app you can download on your phone. The food buying guide helps you plan everything from what and how much you need to buy to prepare your planned menu to helping you plan portions sizes that meet the meal pattern requirement. For more information and a live demonstration of the FBG, please watch the USDA’s webinar – the Food Buying Guide Goes Digital linked on the slide above 42

What do I need to record?

(read slide)

43

Production Records

1) Guides your production of planned meals 2) Provides a record of what you actually prepared and served

Production Records are not required but recommended. They have two functions: 1) Guides your production of planned meals. 2) Provides a record of what you actually prepared and the portion sizes used. Take a look at this sample production record available on the OSPI Child nutrition website. This version includes all the essential information needed to demonstrate you followed the meal pattern correctly and had adequate portions to serve all the children you plan on claiming for meal reimbursement. Lets talk first about how this guides your production of planned meals. Imagine you are planning on serving grapes at breakfast for 100 children… 1. What is the required minimum portion size for grapes at breakfast? 2. How do you know how many grapes to buy to serve 100 children?

44

Production Records

1) Guides your production of planned meals 2) Provides a record of what you actually prepared and served

The second function of the production record is that it provides a record of what and how much you actually prepared. While a menu demonstrates what you “plan” to serve…a production record is your account of what you actually did. It demonstrates that you have met meal pattern and prepared enough food to meet meal pattern for the number of children you planned on serving.

45

Documentation Needed if Production Records Not Used:

• Menu
• Portion sizes planned for each

menu item each day

• Number of meals prepared for

each site daily

• Recipes
• CN labels/PFS
• Product and nutrition labels of

products used

• Food/supplies receipts

Documentation Needed if Production Records Used:

• Complete daily production

records

• Recipes (if applicable)
• CN labels/PFS
• Product and nutrition labels of

grain products used

• Food/supplies receipts

Meal Preparation Documentation Needed

Click 1‐6 = Documentation with Production Records Click 7‐14 = Production Records Not Used It is up to you to decide how you want to document meal preparation. As you can see here there are some additional forms of documentation you will need to provide if production records are not completed for your program. Most of the same information that would be documented on a production record still needs to be documented regardless of what forms of documentation you use. (pause) 46

What Menu Documentation is Needed?

Let’s assume this sponsor is not using production records—what documentation would they need to provide for this menu offering? We have a Ham & Cheese Sandwich on an Enriched Bun, Applesauce, Broccoli, and NF Chocolate Milk 47

What Menu Documentation is Needed?

Turkey Sandwich Recipe

1 2 oz bun 4 slices turkey 1 slice cheese

25 25

Portion sizes

The sponsor would need to provide:

• Product labels and nutrition labels for applesauce, bun, cheese, deli meat (click 4 times)
• CN labels or PFS for deli meat
• Recipe for sandwich (click 1 time)
• Number of meals prepared for each site daily, which you can include on your meal count

sheet for each meal service site (click)

• The Complete Menu offered (click)
• Portion size planned for broccoli, which you can label directly on the menu
• And lastly, the Food and supplies receipts for all items offered for this menu

48

OK…I get all this kitchen stuff. What about actually serving the meals to kids?

(read slide)

49

Meal Service

Meal Delivery / Service Style

There are a number of different ways meals can be served to kids. How you decide to serve meals to kids will depend on where your site is located and the equipment available for meal service on site.

50

Meal Service

Meal Delivery

Sites that receive meals from an off site location must have a meal delivery receipt. The delivery receipt details how many meals were delivered to the site, what type of meals were delivered, the temperature of the meals at delivery, and the site supervisor’s signature. Why do you think this form is important? The delivery receipt is the checkpoint for site supervisors to ensure they received the appropriate type and number of meals at the appropriate temperature.

51

Meal Service Styles

Reimbursable Meal

A planned meal that contains all of the required food components in the required amount.

REVIEW SLIDE

52

Meal Service Styles

Serve only

The child must take all required meal components Increased waste potential No choices

Serve only is easier meal service for the site operators, but it has the potential to increase waste. If a site is serving meals under the serve only style, all children must take all required components of the meal in at least the minimum required portion size.

53

Meal Service Styles Offer vs Serve (OVS) The child may decline some of the food items offered

Allows child to have choice(s) Decreased food waste and cost potential Optional at Breakfast and Lunch/Supper Not an option at snack

Another option is to use offer versus serve, or ovs. With this meal service style a child can decline some of the components or items offered at breakfast, lunch, and supper meals. This is not a meal service style allowed at snack. You must have a plan regarding how you will monitor this meal service style because it is a little more complicated.

54

Offer vs Serve Component Item

One of the four food groups (milk, fruit or vegetable, grains, meat/meat alternate) A specific food offered within a component

For OVS it important to understand the difference between a component and a item. (read slide) A grain, no matter how many servings it actually is, counts as only one item (i.e. 2 slices of bread on a sandwich = 1 item)

55

Meal Service Styles: Offer vs Serve

Breakfast Must offer: 3 components/4 items Child must take: 3 items Lunch/Supper Must offer: 4 components/5 items Child must take: 3 components

the magic number is three for OVS. at breakfast it is 3 items, while at lunch or supper it is three components that a child needs to take.

56

1 oz Grain ½ cup Fruit 1 oz Grain 1 cup milk 1 oz Grain

Offer vs Serve - Breakfast

57

OK ‐ let’s do some practicing of OVS at Breakfast. Here is our planned menu with 1 cup of milk, 1 oz of cereal, 1 oz of toast and ½ cup of fruit This menu has: 3 components and 4 items. Does this menu meet the meal pattern requirements for OVS? Yes

57

Offer vs Serve - Breakfast

58

What if a child only selected these items? How many items on this tray? 3 items Is this tray reimbursable? YES!

58

Offer vs Serve - Breakfast

59

What if a child only selected these items? How many items on this tray? 3 items Is this tray reimbursable? YES

59

1 Grain 1 M/MA ½ cup fruit 1 cup milk

Offer vs Serve - Breakfast

Here is our next breakfast The planned menu is 1 cup of milk, a mini bagel that is 1oz of grain, 1 hardboiled egg, and ½ cup of fruit What do we remember about meat/meat alternates at breakfast? They are not required but can be counted as the fourth item to offer when using OVS. The portion sizes are shown on the meal pattern for breakfast This menu has: 3 components and 4 items The hardboiled egg is Extra

60

Offer vs Serve - Breakfast

What if a child only selected these items? How many items is this? 3 items Is this meal reimbursable? yes

61

Offer vs Serve - Breakfast

What if a child only selected these items? How many items is this? 3 items Is this meal reimbursable? yes

62

Offer vs Serve - Lunch

2 oz Grain + 2 oz M/MA ½ cup fruit ½ cup vegetable 1 cup milk

Let’s do a little practice with lunch Here is our planned meal: A hamburger ½ c steamed broccoli, ½ c fresh oranges and milk. ‐How many components are offered: 4 / how many items? 5

63

Offer vs Serve - Lunch

If a child declines the broccoli does this remain a reimbursable meal? ‐How many components: 4 Items & 4 components Yes

64

Offer vs Serve - Lunch

This child only selects the burger and milk ‐How many items is this: 3 ‐How many components: 3 ‐ ‐Is this tray reimbursable: Yes

Remember—unlilke with the National School Lunch Program, children don’t have to take the fruit/vegetable component under the SFSP OVS meal service style. 65

Offer vs Serve - Lunch

This child selects the burger and the fruit. ‐How many items: 3 ‐How many components: 3 Reimbursable : Yes

66

Meal Service

Meals must be eaten on site

however

Children may take one fruit, vegetable, or grain component with them

▪requires pre-approval from OSPI ▪must provide plan on how site will monitor compliance

Meals must be eaten on site

however

Children may take one fruit, vegetable, or grain component with them ▪without pre-approval from OSPI ▪must provide plan on how site will monitor compliance

67

Do I need to worry about kids with allergies?!

(Read slide)

68

U.S. children have a food allergy

• ut of every

Dietary Accommodations

Did you know that 4 in every 100 US Children have a food allergy? So you might be wondering what your responsibility is for accommodating children with special dietary

• needs. USDA Child Nutrition Programs support access to healthy meals to all children,

including children with special dietary needs. 69

8 Foods

cause

• f allergic reactions to food90%

Dietary Accommodations

Did you know? That 8 Foods cause 90% of all allergic reaction to food. Did you know them all? Let’s check..

70

90%

Dietary Accommodations

The top 8 allergens are Milk / Eggs / Seafood / Wheat / Soy / Fish/ Peanuts / and Tree nuts 71

With a disability form from a recognized medical authority, the sponsor:

• Must accommodate- within reason.
• Can still claim even if meal does not meet meal pattern.

Request for Dietary Accommodation Child with a documented medical need Child without a documented medical need

Dietary Accommodations

Sponsors are required to provide reasonable accommodations for children who are considered to have a disability. Disability is defined by section 504 of the rehabilitation Act, the American Disabilities Act, and the Individuals with Disabilities Education Act. These substitutions must be supported by a statement from a recognized medical authority along with identifying which foods must be avoided and which foods may be substituted. 72

With a dietary accommodations form from a recognized medical authority, the sponsor:

• Can choose to accommodate.
• Can only claim if substitution meets SFSP meal pattern.

Request for Dietary Accommodation Child with a documented medical need Child without a documented medical need

Dietary Accommodations

Sponsors may make substitutions for children who do not have a disability but have a special medical or dietary need. Substitutions must be made on a case by case basis. The question with non‐disabling food substitutions is “can you claim the meal?” The answer is – it depends: ‐ If the sponsor is an LEA and the non‐disabling food is milk, then it can claim the milk required meal as long as it follows the same guidelines it does during the school year for milk substitutions. LEAs participating in the SFSP have the option to offer a nondairy milk substitute to a student with a medical or special dietary need other than a disability. LEAs choosing to offer this option must also honor a parent’s request to have the milk substitute served to their child. LEAs must receive a written request from a recognized medical authority or parent/guardian that identifies the student’s medical or dietary reason for needing a milk substitute. Any reasonable request asking for a milk substitute to be served will be acceptable. Only milk substitutes that meet USDA’s nutrient requirements may be served in order to receive reimbursement for these meals. ‐ If the sponsor is not an LEA and the disabling food cannot be substituted with a food from the same component group to meet meal pattern requirements, then the meal cannot be claimed. 73

For example, a child is lactose intolerant and the family provides you with a dietary accommodations form to substitute soy milk for cow’s milk. The LEA sponsor can choose to make the substitutions it does during the school year and still claim the meal. The YMCA sponsor, even if serving at a school site, can choose to make the substitution but cannot claim the meal if it is a breakfast, lunch, or supper. It might be able to claim a meal if it is a snack and you can change the snack to meet the meal pattern. Additionally, sponsors are not required to accommodate dietary preferences, such as vegetarian meals or religious preferences, but are encouraged to do so within the existing meal patterns. Always accommodate when a child or parent reports a dietary medical need. Work with the parents to provide the dietary accommodations form or for them to retrieve a copy of the dietary accommodations form they have on file at the child’s school district. 73

Share Table

Share table = a place where children can place unwanted food. Hungrier children can choose to eat from the share table. Someone must monitor

(read slide) Regardless of what type of meal service you have, consider having a share table. There are pros and cons to this consideration too, so make sure you think it through! 74

Share Table

Only shelf stable pre-packaged foods and whole fruits with non-edible peel may be shared on a share table To allow the sharing of other items on a share table, sponsors need to obtain variance from local health department

(review slide) 75

Share Table

Type of Food Item Food Safety Practice for Share Table Carton of milk Place on ice Fruit with edible peel Must be re-washed before it can be shared on the share table Packaged food that requires temperature control Place on ice Unpackaged items, unpackaged cut fruits and vegetables These items cannot be shared on a share table

If you receive a variance from the local health department to allow a share table that allows other items to be shared, your site should have procedures in place for how you will manage food safety of those items. Here are some examples of how you could implement better food safety for certain items on a share table. 76

Food Safety

Everyone’s responsibility!

Regardless of who prepares the meals, everyone needs to think of food safety first! See pages 71‐89 of your nutrition guide for Food Safety information and the food safety checklist on pages 85‐88 in the Nutrition Guide 77

Food Safety

Food Handlers Card Notification to Local Health Department Follow local health codes

Helpful links on OSPI SFSP website http://www.k12.wa.us/ChildNutrition/programs /SummerPrograms/SimplifiedSummerFoodRes

• urces

Washington State requires that all food workers have a food worker card before handling food served to the public. Food workers who take a food safety training class and pass the State of Washington exam on food safety basics are issued a Food Worker Card (also called a Food Handler Permit). Many summer meal sites qualify as temporary food service establishments, which means just one person in charge at each site needs to maintain a food worker card. All other food workers, in this case, would still need to be adequately trained on food safety related to their role. Each sponsor must submit a letter to the local health department with the name and address of the site(s) where meals will be served, the dates of meal service, and meal service times. The health department must also be notified of sites taking field trips, including the date, location, and the intended field trip meal service time. 78

Site Rules

 Meals must be eaten on site (congregate eating area).  Children may take one fruit, vegetable, or grain component with them.

• Must provide plan on how site will monitor compliance.

(Read slide) If a site wishes to implement an alternate congregate eating model, where children take their meals to multiple locations on site to be consumed (i.e. classrooms), they need to receive prior approval from OSPI. 79

Posting Site Rules

Optional: Post at each SFSP site where children and adults can see OSPI SFSP webpage:

• Program Materials/Forms
• Miscellaneous Forms and

Documents

This is optional to sponsors. You can post the site rules at your sites to help remind site participants what the SFSP rules are and reduce occurrences of food being taken off site or parents eating children’s meals. This sign is available in both English and Spanish. 80

Second Meals

 2nd Meals may be offered.  Only offer after all children receive 1st meal.  Only complete meals may be reimbursed.  The number of 2nd meals that can be reimbursed is based on 2% of the 1st meals claimed.

To aid in reducing excess meals, sites may offer second meals to children toward the end of the meal. Note, however, that only 2% of the 2nd meals will be reimbursed. Discuss the difference between a first meal and a second meal. Emphasize that in

• rder for a 2nd meal to be reimbursed it must be a complete meal and that they will
• nly be reimbursed for 2% of 2nd meals served.

81

Second Meals

Example: July: 1,500 1st meals were served 193 2nd meals were served How many of the 2nd meals will be reimbursed? 1,500 x .02 = 30 - 2nd meals

Here is an example (go over example) 82

Adult Meals

Program Adults: Over 18 years old and work directly with meal service at the site (volunteer or paid employees)

• Ok to provide free meal(s)
• Meals are NOT reimbursable

Non-program Adults: Do not work with the meal service at the site

• Adult must pay for full value of meal
• Sponsor can pay for meal with other source funds

Review adult meals The full value of non‐program adult meals must be at least the USDA reimbursement rate

• f that meal. Sponsors must document how they will keep track of NP adult meals, cash

handling procedures, etc. All adult meal counts need to be reported on the claim separate from the child meal counts. 83

Leftover Meals

Goal: Adequate amount of food to provide meals for all children with minimal leftovers

• 1. Estimate number of children expected
• 2. Monitor daily meal counts
• 3. Adjust meals ordered/prepared so no excessive

leftovers

USDA does not want sponsors to have excess leftovers. It is considered a serious program violation, so preparing only 10% more meals than you expect to serve is recommended. But what happens with leftover? Depending upon your health department rules and your temperature controls, the following options may be appropriate: ‐ Use next day ‐ Donate if cannot use 84

Food Donation

Step 1: Limit waste Step 2: Reuse food when possible Step 3: Donate to a nonprofit organization

 Food bank/homeless shelter Step 4: Document the donation  What was donated  The amount donated (quantity)  To whom was it donated  When was it donated

BIANCA Food donation has been a longstanding policy in all Child Nutrition Programs and the current statue clarifies that any program food not consumed may be donated to eligible local food banks or charitable organizations. This policy further defines the terms “eligible local food banks or charitable organization” to mean any food bank or charitable

• rganization which is exempt from tax under section 501(c)(3) of the Internal Revenue

Service Code of 1986. It also extends protections against civil and criminal liability for persons or organizations when making food donations to the extent provided under the Bill Emerson Good Samaritan Food Donation Act. Sponsors must aim first to limit food waste and unnecessary costs. If a site has leftover food on a frequent basis, menu planning and production practices should be adjusted to reduce leftovers. Nevertheless, because of unforeseen circumstances, occasionally there will be leftover

• food. All alternatives permitted by program regulations and state and local health and

sanitation codes should be exhausted before discarding food. Options may include using leftovers in subsequent meal services, offering sharing tables, or transferring food to other

• sites. Where it is not feasible to reuse leftovers, excess food may be donated to a nonprofit
• rganization, such as a community food bank, homeless shelter, or other nonprofit

charitable organizations. USDA has developed a couple of resources on food recovery activities, which can be found at: 85

Note: Always check with your local health department prior to donating any food to your local community. 85

Accepting Donated Food

• Sponsors may also use food donated from outside
• rganizations to support the meal program
• Document the donation

 What was donated  The amount donated (quantity)  When was it donated

BIANCA Leftover food can be donated, but donated foods may also be accepted for use in the USDA Child Nutrition Programs. If your organization elects to use donated food in the SFSP, all food donations must be

• documented. Documentation should include what food was donated, how much was

received, and when. 86

Questions

• 1. Nutrition Guide
• 2. Contact your program administrator

Have questions? First, review your nutrition guide to try and find answers to your menu planning questions. Otherwise, contact your program administrator. 87

Thanks for feeding kids this summer!

Thanks for feeding kids this summer! 88

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• f their respective owners.

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