Welcome Cafeteria Managers/Staff Training 2018-19 1 10/19/2018 - - PDF document

10/19/2018 1

Welcome

Cafeteria Managers/Staff Training

2018-19

10/19/2018 2

Nutrition Standards

• Fruit and vegetables are offered daily
• Whole grain-rich foods
• Only fat-free or low-fat milk varieties
• Limits calories based on the grade group of

children

• Reduced saturated fat, sodium, and trans fat

Food Components

• Fruits
• Vegetables
• 5 Subgroups
• Grains
• Meat/Meat

Alternate

• Milk

10/19/2018 3

Specific Nutrition Standards

• Calories
• Saturated fat
• Sodium standards for each of the grade

groups

• Trans fat

CM-8

10/19/2018 4

CM-9

School Meal Flexibilities 2018-19

• Whole Grain Exemptions
• Sodium Target 1
• Low-Fat Flavored Milk

10/19/2018 5

CM-7

Shorter or Longer Weeks

• Daily requirements DO NOT change/within

parenthesis - Ex. 2 .5 (0.5)

• Weekly requirements DO change/outside

parenthesis - Ex. 2 .5 (0.5)

• Vegetable subgroups are slightly affected

– Red/Orange – Other – Additional Vegetables

CM-33 to CM-36

10/19/2018 6

Reimbursable Meals

• Required number components/food items
• Portion sizes adequate as planned AND

served.

• Monitored to ensure reimbursable meal
• Milk variety
• Documentation to support

dietary substitutions.

CM-8 & CM-9

Offer vs. Serve

• Allows students to choose or decline foods
• Reduces plate waste
• SFA site application indicates what grades

participate

• Required for High School Lunch
• NOT REQUIRED for RCCIs
• NOT ALLOWED FOR Pre-K students unless

comingled

CM-20 Offer vs. Serve Signage CM-24 & CM-25

10/19/2018 7

Offer vs. Serve

Training required annually!

Offer vs. Serve -- Lunch

• Offer daily 5 food components

– Grains, Meat/Meat Alternate, Fruit, Vegetable, and Milk

• Students MAY decline 2 of the 5 items
• Students must select ½ cup of either

vegetable or fruit

• Other 2 items must be selected in

quantity planned

• May decline any food item

CM-20

10/19/2018 8

Food Components for Lunch

The components of a reimbursable lunch meal that must be offered are:

• 1. Fruits
• 2. Vegetables
• 3. Grains
• 4. Meat/Meat Alternates
• 5. Fluid Milk

Fruit Component for Reimbursable Lunch

• Offer daily and weekly minimum servings
• No upper limit except for juice considerations
• Minimum quantity credited ⅛ of a cup
• May select more than the minimum if calorie

restrictions averaged over the school week are not exceeded

• ¼ cup of dried fruit = ½ cup of fruit

CM-12

10/19/2018 9

Fruit Component Requirements for Lunch

Reimbursable Lunch Fruit Component

Grades Daily Minimum Requirement Offered Weekly Minimum Requirements Offered K-5 ½ cup 2 ½ cups 6-8 ½ cup 2 ½ cups 9-12 1 cup 5 cups

OVS Lunch

• Minimum of three food components must be selected.
• At least a ½ cup serving of the fruit or vegetable or

a ½ cup total serving of both fruit and vegetable.

• If ½ cup of fruit is selected, must select the full

required daily serving of the vegetable component to have both credited as components.

10/19/2018 10

Vegetable Component for Reimbursable Lunch

• Offer daily and weekly minimum servings
• Minimum quantity credited ⅛ of a cup
• More than minimum quantity allowed except

for juice

• May select more than the minimum if calorie

restrictions averaged over the school week are not exceeded

• 1 cup raw leafy greens equals ½ cup

vegetable

CM-13

Vegetable Component Requirements for Lunch

Reimbursable Lunch Vegetable Component

Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 ¾ cup 3¾ cups 6-8 ¾ cup 3¾ cups 9-12 1 cup 5 cups

10/19/2018 11

CM-15

Dark Green Leafy Lettuce Mustard Greens

Dark Green Vegetables

Spinach Broccoli Kale Romaine Lettuce Swiss Chard Turnip Greens

10/19/2018 12

Red/Orange Vegetables

Red and Orange Peppers Pumpkin Tomatoes Cherry Peppers Sweet Potatoes Carrots Acorn Squash

Legumes (Beans/Peas)

Navy Beans Pink Beans Spilt Peas Lentils Edamame Kidney Beans Pinto Beans Garbanzo Beans (chickpeas) Black-eyed Peas, Dry, Mature Black Beans

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Starchy Vegetables

Potato Corn Plantain Green Peas

Other Vegetables

Green Beans Avocado Onion Cucumber Zucchini Okra Cauliflower

10/19/2018 14

NOT A VEGETABLE

OVS Minimum Quantity Fruits/Vegetables

• ½ cup of vegetables, or ½ cup fruits, or
• ½ cup of fruits/vegetables (a carrot/raisin

salad), or

• two ¼ cup servings of either the same or a

different fruit or vegetable

CM-20

10/19/2018 15

Selecting More than Fruit and/or Vegetable Requirements

• A student can select more than the minimum

daily required serving (OVS) of fruits or vegetables, but component is credited only

• nce
• May allow students to select more than the

daily minimum serving if the weekly specifications for calories, saturated fat, and sodium are not exceeded

Fruits and Vegetables Scenarios

• A 5th grade student selects 2 cups of fruit
• A 10th grade student makes a salad with three

cups of vegetables

• Both students have exceeded the daily minimum

requirements

• In each of these scenarios the students must still

select at least two other components

10/19/2018 16

Selecting Three Components Example

A 10th grade student selects only three components and two of these are a fruit and a vegetable:

– ½ cup of fruit and ½ cup of vegetable and milk – ½ cup fruit, 1 cup vegetable, and milk OR – ½ cup fruit, ½ cup vegetable, and fruit juice

Fruits/Vegetables

• No selection of ½ cup fruit or ½ cup

vegetable = not a reimbursable meal Good Practices:

• Have fresh fruits and/or vegetables available

at the point of service

10/19/2018 17

Grains Component for Reimbursable Lunch

• Schools must offer the daily and weekly

minimum servings of whole grain-rich products

• Selection must equal at least the minimum daily

grade requirement

• Weekly minimum number of ounce equivalents

must be offered

• Offer more on some days to meet weekly

minimum requirements

• Smallest amount credited 0.25 oz eq

CM-14 & CM-42

Grains

• Is the menu item whole grain-rich?

–Are ALL grains in the product whole or enriched? –Are 50% of the grain ingredients in the product whole grain

10/19/2018 18

Grains

Does the product meet the whole grain-rich requirement?

• Meet the oz. eq. requirements as defined in Exhibit A

AND

• At least half of the grains are whole grains >8 grams

per oz. eq. OR

• Product includes FDA-approved whole-grain health claim
• n its packaging OR
• Does the product ingredient list a whole grain first?

INGREDIENTS: WHOLE GRAIN OATS, MODIFIED CORN STARCH, CORN STARCH, SUGAR, SALT, CALCIUM CARBONATE, OAT FIBER, TRIPOTASSIUM PHOSPHATE, WHEAT STARCH, VITAMIN E (MIXED TOCOPHEROLS) ADDED TO PRESERVE FRESHNESS

CM-14

Whole Grain Stamp

10/19/2018 19

CM-45 CM-46

10/19/2018 20

Whole Grain Biscuit

Ingredients WATER, WHOLE WHEAT FLOUR, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, PALM KERNEL OIL, SUGAR, BAKING SODA, CALCIUM ACID PYROPHOSPHATE, BUTTERMILK, SALT, SODIUM ALUMINUM PHOSPHATE, NONFAT MILK, WHEY PROTEIN CONCENTRATE, WHEY, PECTIN.

Is all sliced bread the same?

10/19/2018 21

Desserts

• Schools may count no more than two grain-

based servings (2 oz equivalents) per week toward the grain requirement.

• Desserts need to be whole grain-rich.
• Not allowable for Pre-K students if Pre-K is

served CACFP meal patterns.

CM-13 & CM-42

10/19/2018 22

Grains Component Daily/Weekly Requirements for Lunch

Reimbursable Lunch Grains Component

Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 1 ounce equivalent 8 ounce equivalents 6-8 1 ounce equivalent 8 ounce equivalents 9-12 2 ounce equivalents 10 ounce equivalents

Grains Component Offered

• To be credited must meet at least the daily

requirement

• If more than 1 ounce equivalent offered in

grades K-5 and 6-8, in OVS, student may decline part of offering

• Student must select minimum daily required

serving of component to be credited

10/19/2018 23

Grains Component

• Combination with another food component

(e.g., pizza, sandwich)

• Separately (e.g., roll or brown rice)
• Up to 2 ounce equivalents of grain-based

desserts may be credited per week

Grains Component Menu Example

• Chicken burrito (1.5 oz) and 1 oz. brown rice = (2.5 oz eq

grains total)

• Spaghetti w/marinara sauce (1.5 oz eq grains) and

whole wheat roll (0.75 oz eq grain) [2.25 oz eq grains total]

• Rice pilaf (1 oz eq grain)
• Oatmeal raisin cookie (1 oz eq grain)

Grades K-5 Daily minimum requirement 1 oz eq/8 weekly Grades 6-8 Daily minimum requirement 1 oz eq/8 weekly Grades 9-12 Daily minimum requirement 2 oz eq/10 weekly

10/19/2018 24

WHOLE GRAIN EXEMPTION 18-19

• To apply for an exemption, you must complete the

WG exemption form found under “Other Documents”.

• The form must be completed for each product in

which you are requesting an exemption.

• You must provide at least 2 forms of documentation

demonstrating the hardship in procuring, preparing,

• r serving whole grain-rich products.
• You must also explain how you are going to try to

strive to meet the WG requirement in the future.

• If granted the exemption, schools must still comply

with offering (weekly) at least half of the grains served as whole grain-rich.

Meat/Meat Alternate Component for Reimbursable Lunch

• At least the minimum daily oz eq
• Weekly minimum oz eq must be offered
• Grades K-5 and 6-8 must offer more than the

minimum daily amount to meet the weekly minimum requirement

• Smallest amount credited 0.25 oz eq

10/19/2018 25

Daily/Weekly M/MA Requirements for Lunch

Reimbursable Lunch Meat/Meat Alternate Component

Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 1 ounce equivalent 8 ounce equivalents 6-8 1 ounce equivalent 9 ounce equivalents 9-12 2 ounce equivalents 10 ounce equivalents

Beans/Peas/Legumes at Lunch

• Credited as meat/meat alternate component
• r vegetable component
• Menu planner determines

– in advance – how to credit

10/19/2018 26

M/MA Component Lunch Menu Example

• Beef stew (3 oz eq m/ma)
• Roast pork over rice (2 oz eq m/ma)
• Peanut butter sandwich (1 oz eq m/ma) and

cheese stick (1 oz eq m/ma) = 2 oz eq

• Entrée salad w/chickpeas (1 oz eq m/ma) and

yogurt (1 oz eq m/ma) = 2 oz eq

Grades K-5 Daily minimum grain requirements 1 oz eq 6-8 Daily minimum grain requirements 1 oz eq 9-12 Daily minimum grain requirements 2 oz eq

Milk Component

• All grade groups

– one cup of fluid milk must be offered daily – five cups of fluid milk must be offered weekly – Offer a variety of (at least two) milk choices daily – Select at least one cup of fluid milk for it to be credited as a meal component – Same requirement for lunch and breakfast

10/19/2018 27

Fluid Milk Component

• Must offer at least two varieties
• low-fat (1 % milk fat or less, unflavored or

flavored)

• fat-free (unflavored or flavored)
• Lactose-free milk is an acceptable alternative
• Pre-K students may not have flavored milk if they are

being served the CACFP Meal Patterns

CM-11 & CM-17

Water Does NOT Substitute for Milk

• Water must be available to students during the meal

service.

EXAMPLE:

• Water Fountain
• Pitcher & Cups
• Water is NOT a component and can NOT

be a substitute for milk.

• Water is NOT considered a part
• f the reimbursable meal.

CM-12

10/19/2018 28

Offer vs Serve Guidance

• SY 2015-2016 OVS Manual
• Water must not be promoted or offered as an

alternative to fluid milk

• Intent is very important when complying
• Signage and message must be to choose 3 of the 5

components

Food Components for a Reimbursable Breakfast

• Three food components
• 1. Fruits
• 2. Grains
• 3. Fluid Milk
• OVS at breakfast is optional at all grade

levels

10/19/2018 29

Offer vs. Serve--Breakfast

• Offer daily 3 components/4 food items
• Grains
• Fruits
• Milk
• Additional Food Item

Another Fruit or Vegetable Grain or Meat/Meat Alternate

• Must select 3 food items.

– One of the 3 must be ½ cup Fruit or Vegetable

• Not allowed for Pre-K students unless co-mingled

CM-20

OVS Breakfast Menu Planning

• At least four food items must be offered
• All students, at any grade level, must select:

– at least three food items; – if selected, the grains and milk must be in the daily minimum required amount; and – fruit component must be selected in at least ½ cup serving

10/19/2018 30

Fruit Component Requirement for Breakfast

Reimbursable Breakfast Fruit Component

Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 1 cup 5 cups 6-8 1 cup 5 cups 9-12 1 cup 5 cups

Fruit Component for a Reimbursable Breakfast

• At least one cup of fruit must be offered for all

grade groups

• May select more than the daily minimum

serving

• Weekly dietary specifications, including

calories, should not be exceeded

• Full strength juice is only allowed for up to ½
• f weekly fruit requirements

10/19/2018 31

Fruit Credited in Reimbursable Meal

• The minimum quantity a student must select is:

– ½ cup fruit – ½ cup of vegetables offered in place of fruit – ½ cup total of a fruit and a vegetable (when

• ffered in place of fruit)

– ½ cup of an item with both fruit and vegetable (e.g., salsa made with tomatoes and fruit)

Vegetable Food Items at Breakfast

• May offer in place of fruits
• IF the first two cups/week are from the following

subgroups: – dark green – red/orange – beans/peas – other vegetables

CM-10

10/19/2018 32

OVS Breakfast Menu Example

• WG Cereal (1 oz eq)
• Juice (½ cup)
• Berries (½ cup)
• Variety of Milk (1 cup)

OVS Breakfast Choices

• Except for selecting a ½ cup of fruit

– student choice to select or decline food items

• If choices of food items are offered, menu

planner must indicate:

– what choices or combination of choices the student may select and – the minimum or maximum number that may be taken

10/19/2018 33

Combination Foods

• Menu may offer a combination food

– contains more than one food item which cannot be separated (i.e., breakfast pizza, pancake on a stick, yogurt w/granola) – CN Labels would be needed to indicate crediting

• f each component within that menu item

– may only need to select one other item for a reimbursable meal

Smoothies

• Fruit, vegetable, or fruit/vegetable combined
• 1 cup milk and ½ cup fruit/vegetable counts as

two food items (OVS)

• Need to select one additional food item in
• rder to have 3 total items for a reimbursable

breakfast meal

• May be made with yogurt

10/19/2018 34

Grains Component for Breakfast

• Offer at least the daily and weekly minimum
• unce equivalent
• On some days offer more than the minimum
• Minimum amount credited 0.25 ounce

equivalent

• All grains must be whole grain-rich

Grains Component Daily/Weekly Requirements for Breakfast

Reimbursable Breakfast Grain Component

Grades Daily Minimum Requirements Offered Weekly Minimum Requirements Offered K-5 1 ounce equivalent 7 ounce equivalents 6-8 1 ounce equivalent 8 ounce equivalents 9-12 2 ounce equivalents 9 ounce equivalents

10/19/2018 35

Offering Grains in Multiple Food Items

• Menu planner determines how many foods must

be selected for a reimbursable meal

• May offer in one or more different food items
• Staff and students must know what choices

constitute a reimbursable breakfast (training and signage)

Credit as One or Two Items – Example

• 2 ounce equivalent biscuit for this OVS

breakfast example

– menu planner may credit biscuit as one or two food items – if biscuit is credited as one food item, the student must select two additional food items – if biscuit is credited as two food items, the student would only need one additional food item (fruit or vegetable)

10/19/2018 36

M/MA and Grains Components for Breakfast

• Daily one oz eq grain must be offered
• No M/MA component required at breakfast
• 1 oz eq of meat/meat alternate may count as

an additional 1 oz eq of grains

• May count for purposes of meeting the weekly

grains component requirement

Breakfast M/MA

• Menu planner may offer M/MA in place of

grains after the minimum daily grains requirement (1 oz eq for all grade groups) is

• ffered
• Student does not need to select grain item for

meat/meat alternate to credit as food item

• May offer M/MA as an “extra” food and not

credit it toward any component

10/19/2018 37

M/MA “Extra” Food

• Not credited toward the daily or weekly grains

component requirement

• Does not count toward any food components or

food items

• Must be counted toward the weekly dietary

specifications (Calories, Saturated Fat, Sodium, Trans Fat)

Fluid Milk Component

• One cup offered daily
• Five cups weekly
• Offer a variety of (at least two) milk choices daily
• To be credited must select at least one cup of fluid

milk

• May be used as a beverage, on cereal, or used in

part for each purpose

10/19/2018 38

Signage Requirement

• NSLP regulation:

– requires schools identify, near or at the beginning

• f serving lines, what foods constitute unit priced

reimbursable meals – identifies what a student must select for a reimbursable meal

10/19/2018 39

Pre-Plated Meals

• Only allowed for grades K-8 for lunch if not

Offer vs. Serve

• Allowed for breakfast if not Offer vs. Serve
• All food components/items offered in required

quantities

• Daily minimum quantities required

10/19/2018 40

Food Bars

• Wider variety of vegetables and fruits
• Lower plate waste
• Students select foods they will consume
• Menu planners must clearly identify

– the food components/food items provided on the bars – the minimum serving size for each food component or food item – indicate which foods and combinations of foods the students may choose to select

Food Bars Point of Service

• Cashiers must be trained
• Food bars located after the point of service

– must consult with their State agency for approval of their alternate point of service system – must have a monitor or other means approved by the State agency to ensure that students select the components in the required serving sizes that were credited at the point of service

• Pre-Portioning

– May be used to ensure that students select an appropriate amount from these bars

10/19/2018 41

Pre-Packaged Meals (Bagged or “Grab and Go”)

• All levels
• Senior high schools (OVS)

– food components/food items with choices and/or the

• ption to decline (i.e., fruit or milk)

– not required, even at the high school level for breakfast in the classroom, field trips, or for students leaving the campus for work study

Special Medical or Dietary Needs

• MUST make substitutions for disabled students

– Section 504 Plan – IEP

• MUST make substitutions for nondisabled

students w/medical statement

• Must follow medical statement
• Maintain medical statement

CM-131

10/19/2018 42

USDA Memo - SP-26-2017 Accommodating Disabilities in Schools

• General Information
• What is a Disability?
• Procedural Safeguards
• Requesting a Modification
• Making a Meal Modification
• Reimbursement for Modified Meals
• Accommodations to the Meal Service
• Non-Disability Situations

Meaning of “Disability”

• Anything that substantially limits a major life

activity (most physical and mental impairments) constitutes a disability.

• This includes conditions that impair immune,

digestive, respiration, neurological, bowel functions, skin rash, as well as many others.

10/19/2018 43

FLUID MILK SUBSTITUTIONS

Fluid Milk Substitution: Rule Applies to All Child Nutrition Programs

• National School Lunch
• School Breakfast Program
• After-School Snack
• Special Milk
• CACFP

CM-132 & CM-139

10/19/2018 44

Fluid Milk Substitution: Rule Does Not Apply

For students considered disabled under 7CFR Part 15(b):

– Has a Section 504 Plan OR – Has an IEP (Individual Educational Plan)

Must schools offer a milk substitute for child with medical or special dietary need at request of a parent?

• YOU MAY? The school has discretion to offer

milk substitutions as part of a reimbursable meal to all children without medical or special dietary need if a parent simply makes the request.

• If the request is a special dietary need, you must

make the adjustment.

10/19/2018 45

NOT Offer vs. Serve?

District must include milk or an acceptable milk substitute OR not claim the meal. (Unless a medical statement states that a child must not have milk)

• EX. Pre-K students are not allowed to

participate in Offer vs. Serve and are required to have milk in the CACFP Meal Patterns

Unacceptable Milk Substitutions:

• Water
• Juice

10/19/2018 46

Reimbursable Meal Without Milk

Under Offer versus Serve, a meal could be reimbursable without fluid milk. Nutrient Requirements: Nondairy Beverage

• Calcium 276 mg
• Protein 8 g
• Vitamin A 500 IU
• Vitamin D 100 IU
• Magnesium 24 mg
• Potassium 349 mg
• Phosphorus 222 mg
• Riboflavin .44 mg
• Vitamin B-12 1.1 mg

Nutrients Per Cup :

CM-131

10/19/2018 47

Must A Nutrient Analysis Be Conducted?

Menu Planning Tools CM-27 to CM-32 Menu Worksheets On SDE/CNP website

Cycle Menu

• Saves time and money.
• Adapts easily to varied

grades/ages.

• Allows flexibility for:

– Seasons. – Availability of foods. – Special events.

10/19/2018 48

Daily Production Records

• Required by USDA.
• Document menus served.
• Document number of meals served.
• Document all components are offered.
• Document the quantity required to be offered.
• Document adult and contract meals.
• Completed DAILY.

CM-77

Food Production Records

• Food Production Records up-to-date and most

current form being used.

– All columns completed correctly:

• Site name and date
• Meal type, Offer versus Serve, and grades participating
• Meals-served box
• Menu or food item used
• Recipe number or product brand and CN label #

10/19/2018 49

Food Production Records

• All columns completed correctly:

– Total Quantity of Food Prepared. – Meal Contribution. – Temperature/Time. – Grade Group & Planned Reimbursable Meals Served. – Planned Serving Sizes. (required serving size) – Planned Number of Servings. – A la carte, Adults, and Contract Meals. – Leftovers/Comments.

CM-77

10/19/2018 50

Salad Bars and Point of Service

• Point of service must be after the Salad Bar to

make sure student’s selections meet the required portions for a reimbursable meal.

• Salad Bars designed to provide a complete

reimbursable meal must be documented as a full meal on the Food Production Records form.

10/19/2018 51

CM-81

10/19/2018 52

Food-Buying Guide/FBG for Child Nutrition Programs

www.fns.usda.gov/tn/food-buying-guide- for-child-nutrition-programs

CM-37

Food-Buying Guide

• Are the food items you want to serve in the

Food Buying Guide? (If not, you will need a CN Label or Product Formulation Statement)

• How many servings will you get from a specific

quantity of food?

• What quantity of the raw product will provide

the amount of ready-to-cook food called for in a recipe?

• How much food will you need to buy?

10/19/2018 53

Foods you choose to use MUST appear in the Food-Buying Guide exactly as shown on label OR You must obtain a Child Nutrition/CN Label

Food-Buying Guide (FBG) Yield Tables

In Six Columns

10/19/2018 54

FBG Yield Tables Column 1

FBG Yield Tables Column 2

10/19/2018 55

FBG Yield Tables Column 3 FBG Yield Tables Column 4

10/19/2018 56

FBG Yield Tables Column 5 FBG Yield Tables Column 6

10/19/2018 57

It’s all about the LABEL!

USDA Foods Product Information Sheets

• https://www.fns.usda.gov/fdd/nslp-usda-

foods-fact-sheets

10/19/2018 58

Without Standard of Identity, Not Ensured of Component Contribution

Document the contribution of pizza and other such products by using:

• Child Nutrition (CN) label.
• r
• Product Formulation (PFS) provided

by manufacturer.

CM-47 to CM-64

Examples: Foods With No Standard of Identity/ Non-Specific Foods

Ravioli Fish Sticks Breakfast Pizza Turkey Fingers Burrito Chicken Nuggets Fajitas Turkey Patty Beef Patty Chicken Patty Pork Patty Bologna Chicken Fried Steak Hot Dogs Canned Chili Ham

10/19/2018 59

It’s All Labeled Pizza!

(

Crediting a Combination Food Item?

• Is the food item in the Food Buying Guide?
• Does the product have a Child Nutrition Label?
• Is there a “valid” Product Formulation

Statement for the item?

10/19/2018 60

000000

This 5.00 oz pizza with Ground Beef and Vegetable Protein Product provides 2.00 oz equivalent meat/meat alternate, 1/8-cup serving of vegetable, and 1-1/2 oz. equivalent whole grain- rich grains for the Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA XX-XX**)

An Authentic CN Label Contains

Meal Pattern Contribution Statement

Month and Year of Approval

6-Digit Prod I.D. Number Logo With Distinct Border

Statement Specifying CN Label Was Authorized by FNS

CM-48 CM-49

10/19/2018 61

Product Formulation Statement

• Documentation furnished MUST be signed

and come from the manufacturer, not the vendor.

• Tested, weighed, measured, and meal

pattern contribution documented.

• Required on all combination products

without CN label.

CM-50 CM_65 This is NOT a CN Label

10/19/2018 62

Standardized Recipes

• Yield
• Serving Size
• Ingredient information:

– Form (fresh, frozen, canned, etc.) – Fat content – Packing medium (water, syrup, fruit juice, etc.)

• Measures, weights, and/or pack
• Complete prep/serving procedures
• CCPs – Critical Control Points
• Process numbers (optional)

CM-69 CM-70

10/19/2018 63

Standardized Recipes

• A standardized recipe is needed anytime a

menu item contains more than one ingredient that contributes to the nutrient content of the meal.

• If a menu item such as green beans has salt,

pepper, and butter added, there MUST be a standardized recipe.

Recipe Name:

(2) (3) (4) (5) (6) (7) ROV

LV SV

11.8 17 LB 11.8 200.6 0.00 17.00 6 LB 17.0 102.00 96.0 1.5 #10 47.9 0.00 144 12.6 1 LB 12.6 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 0.0 0.00 TOTALS

200.6 102.00 144 1 3/4 1/2 1‐1/4 1‐1/2 1‐2/3 1‐3/4 2 Mt/Ma

• z

2 1.5 1 2.5 3 3.25 3.5 4

G/B/ WGR OZ EQ

1 0.75 0.5 1.25 1.5 1.5 1.75 2 Fruit Cup ROV Cup 1/4 1/8 1/8 1/4 3/8 3/8 3/8 1/2 LV Cup SV Cup Oz Serv Cups Cups Cups Cups DGV Cup

M/Ma G/B Fruits ROV veg LV veg SV veg

OV Cup

• z

serv c c c c

2.00 1.02 0.00 0.36 0.00 0.00 Servings:

Recipe Analysis

Quantity of Ingredients As Purchased Purchase Unit Servings Per Purchase Unit in Food- Buying Guide Meat/Meat Alternate Grains/ Breads DGV—Dark Green V ROV—Red/Orange V LV—Legume Vege SV—Starchy Vege OV—Other Vege Vegetables Fruits

• Separate vegetables into subgroups, using the sub

columns of 8 Calculations Each Portion Contains

• Keep recipe analysis with standardized recipe for

reference

• Oz to lb conversion chart is on page I-36 in the

Food-Buying Guide

• Remember to convert ready-to-use products to

their As Purchased amount

• The values for Columns 5, 6, 7, and 8 are found by

multiplying the value in Column 2 by the value in Column 4

• Remember to divide the total 1/4 cups of vegetables

and fruits by 4 to get the cups of vegetables and fruits

• Grains/breads in numbers of servings: Use the yield

data provided for 1 grains/breads serving Portions Per Recipe....

Portions Per Recipe: Spaghetti and Meat Sauce D‐35 WGR

Ingredients (1) Beef, Ground 80/20 (8) Spaghetti, Whole Wheat, Reg Tomato Puree, canned Onion, Diced Ready to Use

Servings Per Purchase Unit in Food-Buying Guide

OV DGV SV LV ROV MT/ MA G/B F

(2) Divide cups by Total # Portions (2) Divide cups by Total # Portions (2) Divide cups by Total # Portions

NOTES Each Portion Contains (Round Down 1/4 serving Meat/Meat Alternate and Whole Grain Rich & 1/8 cup Fruit & Vegetable):

• Grains/breads in portions of a cup: Convert all

needed servings into the same portion of a cup; use the corresponding yield data for that same size Total of M/MA divided by Total # Portions Total of G/B divided by Total # Portions (1) Total of Fruits divided by 4 to convert to cups; (1) Total of ROV divided by 4 to convert to cups; (1) Total of LV divided by 4 to convert to cups; (1) Total of SV divided by 4 to convert to cups; (2) Divide cups by Total # Portions

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Cooked dry beans and peas in servings of 1/4 cup and 3/8 cup (1 and 1-1/2 oz. equivalent meat alternate respectively

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Sanitation/Food Safety

• Health standards being followed
• Safety inspections
• Safety inspections posted in public view
• Written food safety plan (HACCP).
• HACCP plan w/SOPs implemented as written.

CM-89

10/19/2018 68

Inventory

• Inventory of purchased food
• Perpetual inventory for commodities

CM-109, CM-140 & CM-141

10/19/2018 69

CACFP Meal Patterns for Pre-K Students

• On April 25, 2016, the U.S. Department of

Agriculture’s Food and Nutrition Service (FNS) published the final rule “Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger- Free Kids Act of 2010” (81 FR 24348) to, in part, update the CACFP meal pattern requirements in 7 CFR 226.20 and the meal pattern requirements for infants and preschoolers in the School Meal Programs under 7 CFR 210.10 and 220.8. CNP operators must comply with these updated meal pattern requirements

CACFP Meal Patterns for Pre-K Students

• USDA allowed a transition period last year in

recognition of the challenges associated with conforming to the updated requirements:

– No flavored milk – Grain-based desserts cannot count (CACFP 16- 2017) – Breakfast cereals must contain no more than 6 grams of sugar per dry ounce – Yogurt must contain no more than 23 grams of sugar per 6 ounces

10/19/2018 70

Flexibility for Co-Mingled Preschool Meals (SP 37-2017)

• FNS recognized that some schools serve meals

to preschoolers and grades K-5 students in the same service area at the same time.

• It may be difficult for meal service staff to

determine which children are in Pre-K or K-5.

• In this situation, schools may choose to serve the

K-5 meal patterns to both grade groups.

UNPAID MEAL CHARGES

• All SFAs operating the school meal programs MUST have a

written and clearly communicated meal charge policy in

• rder to ensure a consistent and transparent approach to the

issue of unpaid meal charges.

• The policy must address situations where children

participating at the reduced price or paid rate do not have money to cover the cost of a breakfast or lunch at the time

• f meal service.
• Such a policy ensures that school food service professionals,

school administrators, families, and students have a shared understanding of expectations in these situations. (SP 58- 2016 & SP 23-2017) https://www.fns.usda.gov/school-meals/unpaid-meal-charges

C-143

C-143

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Meal Charge Policy

• Policy requirements:

– Are charges allowed and if so:

• Which meals and how many charges are allowed?
• Will an alternate meal be provided?

– Policy must be provided in writing to all families at the start of school year and as new students enroll – Maintain documentation of methods used to communicate the policy to households and school staff responsible for enforcing the policy

If A Family Does Not Pay for Charged Meals

• Ask the family to complete an application for

free and reduced-price meals

• If they do not qualify, or do not wish to

complete, the SFA is not obligated to continue providing meals without receiving payment

C-143

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• Claimable ONLY on accredited days of school
• On-site review 2 times per year
• During first four weeks of operation
• Once more during the year

C-9 thru C-18

After School Snack Program

• Eligible Programs – C-9

– Participate in NSLP – Provide care in after-school settings – Include education or enrichment activities

• Reimbursement – C-10

– If 50% F/R, reimbursed at free rate – If not 50%, reimbursed at free, reduced, and paid rate

C-9 thru C-18

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After School Snack Program

• Content of Snacks – C-12
• Snacks eaten on site
• Both components must be taken
• Serve children through age 18
• Recordkeeping – C-11

– Documentation of 50% F/R or other eligibility – Attendance & meal counts – C-13 & 14 – Food production records – C-15 – On-site reviews C-18

After School Snack Program Meal Requirements

C-12

10/19/2018 74

At-Risk Afterschool Meals

• Offers federal funding to afterschool

programs that serve a meal and/or snack to children in low-income areas

• Component of the Child and Adult Care

Program (CACFP)

– Must apply through SDE CACFP

• At-Risk Afterschool Meals Guide

– CNP website under Other Documents

147

At Risk Afterschool Meals/CACFP

This programs must:

• Be organized primarily to provide care for

children after school or on the weekends, holidays,

• r breaks during the regular school year
• Provide organized, regularly scheduled activities
• Include educational or enrichment activities, like

arts and crafts, computer lessons, or homework help

• Be located in an eligible area.

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At-Risk Afterschool Meals/CACFP

• Allows school to serve a meal or snack to

children in low-income areas after school

• If serving during an expanded learning time,

documentation/class schedule must be submitting showing that school is in session a minimum of 7 hours, not including lunch time

• Reimbursement received from this programs

may only be spent on Child Nutrition Programs

Civil Rights Statement

• Compliance Section - Page C-21-26
• Nondiscrimination Statement
• Training Required Annually
• https://youtu.be/kVwtBHOWAVI
• Civil Rights Compliance Checklist
• Complaint Filing Form

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Nondiscrimination statement

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD- 3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov 151 *This institution is an equal opportunity provider.

10/19/2018 77

SEPARATION BY GENDER

• Not permitted to separate by gender
• SA may approve exemptions based on:
• Religious organizations under their dictates
• Juvenile correctional facilities for safety
• Facilities operating entire program separated

by gender

C-148

Fresh Fruit & Vegetable Program

• CHANGES TO THE FFVP Funding Allocation Distribution
• USDA Memo SP06-2017 - Schools that are currently

participating in the FFVP will have additional time to spend the FFVP funds. If funds are leftover at the end of SY 2017-18, these funds will roll over into SY 2018-19. These funds are required to be spent by September 30, 2018.

• The FFVP funding structure changed last year in that the

allocation will be based on a Federal fiscal year (October-September). New and continuing participants to the FFVP should expect their 2018-19 FFVP allocation in one lump sum on October 1, 2018

E-61

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C-62 thru C-77

• Goals for Nutrition Promotion, Physical Activity, & Student

Wellness

• Nutrition Guidelines for All Foods & Beverages Sold at School
• Standards for All Foods & Beverages Provided but NOT Sold
• Policy for Food and Beverages Marketed at School
• Permit Input from Parents, Students, School Staff, Health

Professionals, School Board, & Public

• Inform and Update the Public About the Policy
• Measure Compliance & Make Assessment Available to Public

C-64

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• Form a Team
• Assess the Needs
• Create Policies
• Public Notification Required
• Implement Policies
• Measure Implementation/

C-63 thru C-77

• Parents
• Students
• School Food Authority Employees and/or Child Nutrition

Program Employees

• School Board
• School Administrators
• Teachers of Physical Education
• School Health Professionals
• Public

C-67

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• www.teamnutrition.usda.gov – Checklist of where things

stand in your school

• www.cdc.gov/healthyyouth - Self-assessment & planning

guide for physical activity and healthy eating

• http://sde.ok.gov/sde/child-nutrition-links-

resources#Wellness

• https://healthymeals.fns.usda.gov/local-wellness-policy-

resources/school-nutrition-environment-and-wellness- resources

C-64; C-70 to C-71

• Include Goals for:

–Nutrition & Physical Education –Nutrition Promotion –Physical Activity –All Foods Available on Campus –Other School-Based Activities

C-64; C-74 to C-75

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• Involve those affected by the Policy
• Anticipate, respond to, and involve critics
• Apply communication strategies
• Involve student-serving agencies in the community
• Involve people from a variety of community groups

C-73 and C-74

• Good Planning & Management
• Necessary Resources
• Consistent Oversight
• Widespread Buy-in by the School Staff &

Community

• Marketing

C-62 thru C-77

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• SFA must conduct an assessment of the Local School

Wellness Policy once every three years

• Assessment Report
• Example on School Nutrition Environment & Wellness

Resources Web site: https://healthymeals.fns.usda.gov/local-wellness-policy- resources/local-school-wellness-policy- process/assessment-needs-assessment

• Update as needed
• Make public aware of the assessment

C-70 to C-71

• Copy of Local School Wellness Policy
• Documentation of how it is available to the public
• Documentation of efforts to review & update the policy
• Responsible parties for reviewing & updating
• List of Stakeholders
• A copy of the district’s most recent assessment on the

implementation

• Documentation showing that the most recent assessment

was made available to the public

C-72

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• Applies to all foods sold:
• Outside school meal programs.
• On school campus.
• At any time during the school day.
• Specific places
• A la carte in the cafeteria
• In school stores
• Snack bars
• Vending machines
• Hallways

C-79 thru C-96

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• What: All food and beverages sold to

students on the school campus during the school day

• Where: School campus – all areas of the

property under school jurisdiction and accessible to students

• When: School day – Midnight before until 30

minutes after end of day

• Apply to all grade levels
• Include general standards and specific

Nutrient Standards

• Provide exemptions to Nutrient

Standards for specific foods

• Allow broader exemptions for fruits,

vegetables, and some NSLP/SBP foods

C-69 to C-78

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• All foods that meet the regulatory standards may be sold

as fundraisers on the school campus during school hours.

• Standards do not apply to items sold during non-school

hours, weekends, or off-campus.

• Standards do not apply to foods from home for parties or

for personal consumption.

• Distribution of order forms and purchased products of

food not consumable on-site is allowed during school hours.

• Maintain receipts, Nutrition Facts labels, and product specifications
• Maintain records for competitive foods sold under nonprofit school food

service account

• Maintain records for all other competitive food sales
• State Agency monitors compliance during an Administrative Review (AR)
• https://www.healthiergeneration.org/take_action/schools/snacks_and_bevera

ges/smart_snacks/alliance_product_calculator/

C-84 thru C-96

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• Must adopt a board approved written policy
• If no written policy, ALL foods must meet USDA nutritional guidelines/Be

Smart Snack Compliant

• Must designate Fundraiser contact person to maintain documentation that

includes:

• Each fundraiser held at each school site
• Organization, class, activity or other group benefiting
• Dates conducted
• May have up to 30 per semester per school site
• May last up to 14 days per fundraiser
• Dates Conducted
• Must not occur while serving meals under NSLP, SBP or After School Snack

Program (ASSP)

C-82 to C-83

Procurement

All procurement/purchasing transactions must be conducted in a manner providing full and

• pen competition

10/19/2018 87

All SFAs must have written procedures for procurement transactions

• Incorporate a clear and accurate description of

the requirements for the product or service to be procured

• Identify all requirements which the offerors

must fulfill and all other factors to be used in evaluating bids or proposals

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SFAs Must Not Restrict Competition by:

• Placing unreasonable requirement on firms
• Requiring unnecessary experience or excessive

bonding

• Specifying a “brand name” product, not

allowing “an equal” product to be offered

Methods of Procurement

• Informal methods

– Micro-purchasing – Small purchase procedures

• Formal methods

– Procurement by sealed bids – Procurement by competitive proposal – Procurement by noncompetitive proposal

P-8

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Maintain Detailed Procurement History

• Rationale for the method of procurement
• Selection of contract type
• Copies of advertisements for formal bids or

proposals

• Copies of procurement instruments (Instruction

to offerors, specifications, and addendum)

• Documentation of telephone quotes and copies
• f written quotes received from vendors

Detailed Procurement History (cont’d)

• Bids/proposals submitted by vendors
• Vendor selection or rejection
• The basis for the contract price
• Evaluation sheets, including documentation when

the lowest bid or quotation price is not accepted

• Copies of contracts
• Copies of bid/proposal award letters
• Invoices must be signed and dated

10/19/2018 90

Farm to School

• Serve local foods in school meals
• Hold taste tests and demonstrations using local

foods

• Gardening
• Farm Visits
• Culinary activities
• Food-related education

Local Foods

• Distributors
• Farmers
• Farmers markets
• Farm stand
• Local Gardens
• Community Supported Agriculture

10/19/2018 91

• ANNUAL continuing education hours required for ALL

school nutrition employees – C-176

• Hiring standards for directors with different

requirements based on enrollment numbers – C-178

• USDA Training Tracker
• http://professionalstandards.nal.usda.gov/
• SDE Training Tracker
• KEY AREAS AND KEY TOPICS
• NUTRITION
• OPERATIONS
• ADMINISTRATION
• COMMUNICATIONS AND

MARKETING

http://professionalstandards.nal.usda.gov/ content/nutrition

10/19/2018 92

DOCUMENTS FOR Administrative Review process

• Free/Reduced Apps
• Free/Reduced Rosters
• Verification

Documentation

• Direct Certification
• HACCP Plan
• Purchased Inventory
• Food Production Records
• Medical Statements
• Health Inspections
• Smart Snack

Documentation

• Wellness Policy
• CN Labels for Products

Served

• After School Snack

Documents

• On-Site Reviews for

Multi-sited LEAs

• Professional Standards

DOCUMENTS FOR Procurement Review process

• Procurement Plan
• Protest Procedures
• Product Specifications
• Buy American
• Commodity Inventory
• Revenue and

Expenditure Reports from Prior Year

• Bid Documents/RFP
• Product Specifications
• FSMC Documentation,

if applicable

10/19/2018 93

New Application and Claiming System New system for applying/claiming for Child Nutrition Programs IS HERE for the 2018-19 School Year!!!!

• Continuous Training………

https://cnp.sde.ok.gov/oknslp/snpWelcomeM.aspx

https://youtu.be/OB6G__PpwPk

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