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Summer Food Service Program (SFSP) Part 2: Program Basics 2015 ADMINISTRATIVE TRAINING FOR NEW SPONSORS & STAFF ALASKA CHILD NUTRITION PROGRAMS 1 SFSP Program Basics Health Safety & Sanitation Meal Preparation Meal Pattern Requirements Meal Components Creditable Foods/ Non-Creditable Foods Meal Service Types Menu Planning Cycle Menus Resources 2 Pre-Operational & Food Safety Requirements 1. Sponsors must notify the DEC or Municipality of Anchorage (MOA) in writing of all prospective sites 2. All food workers should obtain a Food Worker Card 3. Sponsors must visit all new sites and any sites that had operational problems in the previous year prior to approval. If you serve pre-packaged meals Food Worker Cards and/or CFPM is not required 3 Pre-Operational & Food Safety Requirements AK DEC regulations require all food establishments to have at least one Certified Food Protection Manager (CFPM) on staff ◦ Check with MOA for sites in Anchorage area – required in establishments with a “Risk Type 2 or 3” If you are unsure what your program needs, contact DEC or MUNI DEC - http://dec.alaska.gov/eh/fss/index.htm Muni - http://www.muni.org/pages/default.aspx 4 Health, Safety & Sanitation Things we look for on review: 1. CFPM on staff? Food workers have food worker’s cards? 2. DEC Food Service Permit 3. Inspection reports 4. Staff policy regarding reporting illnesses/when they should be restricted from work 5. Proper hand washing and prevention of bare hand contact with ready-to-eat foods 6. Clean work surfaces, food service area 7. Thermometers – calibrate regularly 8. Proper food holding & storage temps 5 Meal Preparation Self-Prep ◦ Sponsors prepare meals at each site location or at a central kitchen ◦ Sponsors with self-prep sites receive the higher administrative reimbursement rate Vended ◦ Sponsors may purchase meals from a school or caterer ◦ A written agreement or a contract between the sponsor and vendor must be submitted with the Application ◦ Sponsors with sites in the Anchorage area receive the lower administrative reimbursement rate 6 Meal Preparation •Food Service Management Company (FSMC) • Sponsor may contract with a FSMC to obtain and prepare unitized meals (submit waiver of unitized meals if FSMC does not unitize meals) • Contract between sponsor and FSMC must be submitted with the Application • Sponsors with sites in the Anchorage area receive the lower administrative reimbursement rate 7 Meal Pattern Requirements All meals served must meet the meal pattern requirements. Meal patterns ensure that children receive wellbalanced meals and that minimum portions for each meal component must be served in order to receive reimbursement for each meal. 8 Meal Pattern Requirements For a breakfast to be reimbursable it must contain: Milk -1 Cup or 8 fluid oz. Fruit/Vegetable -½ Cup Grain/Bread -1 slice of bread, ¾ C cereal, ½ C cooked cereal A Meat/Meat Alternate is Optional 9 Meal Pattern Requirements For a lunch or supper to be reimbursable it must contain: ◦ Milk -1 Cup or 8 fluid oz. ◦ Fruit/Vegetable (2 servings) -¾ Cup ◦ Grain/Bread -1 slice of bread, ¾ C cold cereal, -½ C cooked pasta/noodle product ◦ Meat/Meat Alternate -2 oz. lean meat, 1 large egg, ½ C dry beans or peas, 4 tbsp. peanut butter, 8 oz. yogurt, 1 oz. of peanuts or soy nuts 10 Meal Pattern Requirements For a snack to be reimbursable it must contain at least two of the following components: ◦ Milk -1 Cup or 8 fluid oz. ◦ Fruit/Vegetable -¾ Cup ◦ Grain/Bread -1 slice of bread, ¾ C cereal, ½ C cooked pasta/noodle product ◦ Meat/Meat Alternate -1 oz. lean meat, ½ large egg, ¼ C dry beans or peas, 2 tbsp. peanut butter, 4 oz. yogurt, 1 oz. peanut or soy nuts 11 Allowable Meal Pattern Exceptions Infant Meals ◦ Follow CACFP Infant Meal Pattern (7 CFR 226.20(b)) Meals for children Age 1-6 ◦ May adjust portion sizes for younger children (7 CFR 226.20(c)) Meals for children Age 12-18 ◦ May adjust portion sizes for older children (7 CFR 226.20(c)) Meals prepared in Schools ◦ May use NSLP meal patterns (7 CFR 210.10 and 210.10(a)) 12 Meal Components •Milk •Fruits/Vegetables •Grains/ Breads •Meat/Meat Alternates 13 Milk Fresh, fluid and pasteurized Powdered milk may be served if fresh milk is unavailable—use within 24 hours Nonfat or 1% milk for children 2 and up ◦ Contains vital nutrients including calcium, potassium, vitamin D, and protein ◦ Help maintain bone mass ◦ Provide little or no saturated fat 14 Milk •For breakfast and snack: • Milk can be served as a beverage, on cereal or as a beverage and on cereal •For Lunch or Supper: • Milk must be served as a beverage only 15 Creditable as Milk •Flavored Milk •Milkshakes containing minimum serving requirements (need a recipe) •Smoothies containing minimum serving requirements (need a recipe) •Lactose-reduced and lactose-free milk •Acidified milk (Kefir, Acidophilus) •Fortified & Pasteurized goat milk 16 Not Creditable as Milk Cream Non-Pasteurized Milk Drinkable Yogurt Milk Incorporated Into Recipes Rice or Coconut Milk Almond Milk & Other Nut Milk Soy Non-Fortified Goat’s Milk ◦Unless medical/parent statement signed and meets USDA Nutrition Standards (SFSP 05-2010) Evaporated Milk Yogurt or Cheese (meat alternate) 17 Milk Substitutions Parents/Guardians can request a fluid milk substitute for a child with medical or special dietary needs other than a disability by signing a medical statement Any milk substitutions must meet the USDA’s nutrient requirements in order to receive reimbursements for these meals Fluid milk substitutions are required for a student with a recognized disability and must be made based on written statement from a licensed physician (more on this in children with special needs section) 18 Milk Substitutions Nutrient Milk Substitute Nutrition Standards Unit RDI % Daily Value 2,000 kcal/day Calcium 276 Mg 1000 mg 27.6% Protein 8 G 50 g 16% Vitamin A 500 IU 5000 IU 10% Vitamin D 100 IU 400 IU 25% Magnesium 24 Mg 400 mg 6% Phosphorus 222 Mg 1000 mg 22.2% Potassium 349 Mg 3500 mg 10% Riboflavin .44 Mg 1.7 mg 25.9% Vitamin B12 1.1 Mcg 6 mcg 18.3% Pacific Ultra Soy Milk, 8th Continent Soy Milk, or Pearl Smart Soy Milk, Kirkland signature Organic Soymilk Plain, and Great Value Original Soymilk, Sunrich Naturals Original & Vanilla Soymilk 19 Creditable as Meat/Meat Alternates •Poultry, fish or lean meat •Cheese, cheese sauces, and cheese substitutes •Eggs •Cooked dry beans or peas •Nut butters (peanut) or seed butters •Peanuts, soy nuts, tree nuts or seeds •Yogurt: plain, sweetened, or flavored • 4 oz. for breakfast or snack • 8 oz. for lunch or supper 20 Meat/Meat Alternates •Nuts and seeds may fulfill only ½ of the requirement for lunch or supper •Peanut butter or other nut butters are not recommended to be the only meat/meat alternate to meet the requirement – takes 4 tbsp. to meet the requirement •Yogurt is creditable as a meat/meat alternate • 4 oz. is equal to 1 oz. meat/meat alternate (2 oz. required to meet requirement) •Dried beans or peas do not count as a vegetable and a meat alternate in the same meal 21 Not Creditable as Meat/Meat Alternates Imitation cheese or cheese products ◦ i.e. Velveeta is not creditable Cream cheese Tofu Drinkable yogurt, frozen yogurt bars Commercial pot pies Formulated (processed) meat products with no product specifications or CN labels Wild game and traditional foods that are disallowed by Alaska Department of Environmental Conservation (DEC) 22 Fruits/Vegetables Use 100% juice ◦ May not be served for a snack if milk or another fruit/vegetable is the only other component 2 forms of the same fruit or vegetable may not be served at a meal ◦ Applesauce and Apple Juice Minimum serving 1/8 cup of fruit/vegetable to qualify towards the component Fruits/Vegetables served as a combination item are creditable as only one serving ◦ Peas & carrots, fruit cocktail, pizza toppings 23 Encouraging Fruits •Offer a variety fruits •Select fruit canned in 100% juice or water instead of light or heavy syrup •Limit juice; try to serve more fresh fruits and vegetables than juice to meet daily requirements. Juice may be filling for children and take the place of foods that provide other needed nutrients •Choose 100% juice • Labels are deceiving • 100% vs 100% Vitamin C 24 Fruits & Vegetables that should be limited •Olives and Pickles • High in sodium • Snack = ¾ cup required – about 24 black olives •Raisins • High in sugar • Snack = ¾ cup required fruit/veg component • 1/8 cup recommended to be served along with another fruit/veg item 25 Not Creditable as Vegetables/Fruits Ketchup/Chili sauce, pickle relish Chips & Sticks (banana, potato) Coconut Commercial pizza or spaghetti sauce without CN label Fruit in yogurt (unless you add the fruit) Jelly, jam, and preserves Fruit-flavored drinks, ‘ades’ or punches less than 50% strength Poptart fillings Popsicles (unless 100% fruit juice) 26 Grain/Bread Important dietary sources of fiber, vitamins, minerals, antioxidants Must be whole-grain or enriched or made from whole-grain or enriched flour or meal Cereals must be whole-grain, enriched or fortified Grain-based sweet snack foods should not be served as part of a snack more than 2x/week 27 Creditable as Grain/Bread •Breads •Biscuits, bagels, muffins, tortillas, rolls, and crackers •Cooked cereal grains (i.e. rice, bulgur, oatmeal, corn grits) •Ready to eat breakfast cereal (enriched) •Cooked macaroni/noodle products •Non-sweet snacks (i.e. hard pretzels, breadsticks, corn chips) •Rice •Sweets (i.e. pastries, cookies, cakes, doughnuts, granola bars) • No more than 2 times a week 28 Not Creditable as Grain/Bread •Potatoes or corn (vegetables) •Ice Cream cones •Nut or seed meals and flours •Tapioca •Potato chips •Popcorn or caramel corn •Muffins if first ingredient is not enriched grain •Items made from flours that are not enriched 29 Recognizing Whole Grains The word “whole” listed before the type of grain Some grains have standard of identity ◦ Cracked wheat, crushed wheat, graham flour The term “berries” or “groats” indicate a whole, unrefined grain ◦ Rye berries or buckwheat groats Rolled oats, oatmeal, brown rice, brown rice flour, and wild rice are whole grains 30 Reading Bread Labels Whole Wheat Bread Wheat Bread Whole Wheat Flour, Water, High Enriched Flour (Wheat Flour, Fructose Corn Syrup, Wheat Malted Barley Flour, Niacin, Gluten, Yeast, Salt, Molasses, Reduced Iron, Thiamin Soybean Oil, Cracked Wheat, Mononitrate, Riboflavin, Folic Oats, Calcium Propionate Acid), Water, High Fructose Corn (preservative), Sodium Stearyl, Syrup, Yeast, Contains 2% or less Lactylate, Mono- and Diglycerides, of the following: Soybean Oil, Salt, Wheat Bran, Whey, Soybeans, Sodium Stearoyl Lactate (non Wheat Germ, Nonfat Milk, Soy Dairy), Calcium Sulfate, Guar Lecithin. Gum, Calcium Propionate (a preservative), Enzyme Active Soy Flour, Monocalcium Phosphate, Datem (vegetable), Ammonium Sulfate, Enzymes (vegetable), Ascorbic Acid (dough conditioner), Azodicarbonamide, L-Cysteine. 31 Shelf-Stable Meals Shelf-stable dried meat, poultry and seafood snacks are not creditable towards a reimbursable meal. • Do not qualify for CN Labeling Program • Cannot contribute to meat component • Manufacturer’s Analysis sheets are not accepted Please see USDA Policy Memo TA 05-2011 Revised 06222011: Shelf-stable, Dried Snacks Made from Meat, Poultry, or Seafood 32 Shelf-Stable Meals CREDITABLE: NOT CREDITABLE: Cooked, cured meat and/or poultry sausages without byproducts Smoked snack sticks made with beef and chicken Shelf-stable sticks packed in water without byproducts Pepperoni sticks Breaded meat or poultry sticks Dried pepperoni for pizza toppings Summer sausage Meat, poultry or seafood jerky Meat or poultry nuggets (shelfstable, non-breaded dried meat or poultry snack similar to jerky) 33 Traditional Foods What can be used: ◦ Fresh or Frozen Fish ◦ Fresh or Frozen game such as reindeer, caribou, beaver, whale, moose, ducks and birds ◦ berries The cook or other authorized person must decide if food is safe to prepare Must be labeled with name of food, date received, and source of food Traditional foods information available: http://www.education.alaska.gov/tls/cnp/TFDFG.html 34 Traditional Foods What cannot be used: • Wild mushrooms • Bivalve shellfish such as clams or mussels • Fox meat & organs • Bear or walrus meat • Polar bear liver • Fermented meat & seafood (stink eggs, fermented beaver tail, fermented flipper, etc.) • Non-commercial smoked & dried fish products 35 Children with Special Needs – Food Disabilities A child with a disability that restricts his/her diet MUST be provided food substitutions only when supported by a statement signed by a licensed physician. The medical statement must identify: ◦ The child’s disability and an explanation of why the disability restricts the child’s diet ◦ The major life activity affected by the disability ◦ The food or foods to be omitted from the child’s diet and, ◦ The food or choice of foods that must be substituted Medical Statement form can be found our website: http://education.alaska.gov/tls/cnp/pdf/Medical_Statement.pdf 36 Children with Other Special Needs – Food Allergies •An abnormal response to the body’s defense •If child’s allergic condition meets the USDA’s definition of a disability, substitutions must be made to accommodate the food allergy with a medical statement from a licensed physician 37 Children with Other Special Needs – Food Intolerances •An adverse food-induced reaction that does not involve the body’s immune system •Not considered disabilities •Sponsors are not required, but are encouraged, to provide food substitutions 38 Cycle Menu Exercise 39 Cycle Menus Vs Production Records All sponsors must maintain daily records that support meal production. Two ways to do this are: •Use cycle menus to document meals that meet the meal pattern requirements • Must keep recipes on file for combination foods, if not using production records •Or daily production records 40 Cycle Menus Evaluate your Cycle Menu ◦ Will the foods on the menu appeal to the children and look good? ◦ Do your menus repeat any of the foods you have selected for other meals on that day? ◦ Do they encourage children to eat a variety of foods? ◦ Do they meet SFSP requirements? ◦ Do they promote a healthy lifestyle? ◦ Is it within your food budget? *Best practice: submit cycle menus with application for review and to ensure they meet the meal pattern 41 Working Menus – required! • Menu posted in kitchen & updated by cook as changes are made • Recommend having admin approve any changes prior to implementation by cook •Must have working menu for any children getting a different meal – for disability, allergy, or parent preference • All menus must be provided to person filing claim • Must be checked for credibility prior to filing claim • If meal not credible (such as missing an item) it is not claimed – take off meal counts for that meal All food served must be documented & double-checked prior to claim submission! 42 Combination Foods Foods that have more than one ingredient are considered combination foods. May be commercially made or homemade o o Commercial – need CN label or Manufacturer’s Analysis Homemade – need recipe For lunch and supper: o Combination food items should only have 2 meal components that will be claimed 43 Combination Foods Caution about soups: Most commercial soups do not provide enough meat/meat alternate per serving to receive credit Commercially prepared canned bean, and canned pea soups where ½ cup serving = ¼ cup cooked beans (1 oz. equivalent meat alternate) Condensed or ready-to-serve (canned or frozen) vegetable or vegetable w/meat or poultry takes 1 cup reconstituted to yield ¼ cup of vegetables 44 Child Nutrition (CN) Labels Provides information on how a product contributes to the meal pattern requirements If you purchase a product that does not have a CN label, you must obtain the Product Formulation Sheet (Manufacturer’s Analysis) Technical Assistance Memo: TA07-2010 (v.3) Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements Child Nutrition (CN) Labeling Program http://www.fns.usda.gov/cnd/cnlabeling/default.htm 45 CN Label CN 000000 This 3.00 oz serving of raw beef patty provides when CN cooked 2.00 oz equivalent meat for Child Nutrition Meal CN Pattern Requirements. (Use of this logo and statement Authorized by the Food and Nutrition Service, USDA 05-84.) CN How to identify a CN label? A CN label will always contain the following: The CN logo, with a distinct border The meal pattern contribution statement A 6-digit product identification number USDA/FNS Authorization The month and year of approval 46 Food Buying Guide An essential manual to help determine quantities of food to purchase for use when preparing meals for children Food Buying Guide: http://www.fns.usda.gov/tn/food-buyingguide-for-child-nutrition-programs Food Buying Guide Calculator: http://fbg.nfsmi.org/ 47 Standardized Recipes A standardized recipe is one that has been tried, adapted, and retried several times for use by a given food service 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 of ingredients. Standardized Recipes Training by NFSMI: http://www.nfsmi.org/ResourceOverview.aspx?ID=88 These recipes have been standardized for your convenience: USDA Recipes for Schools: http://teamnutrition.usda.gov/Resources/usda_recipes.html USDA Recipes for Child Care: http://teamnutrition.usda.gov/Resources/childcare_recipes.html 48 49 50 What about your own recipes? 51 Analyzing Recipes Sponsors using homemade recipes, must analyze them to ensure enough of each component is included Use Recipe Analysis Worksheet – Appendix A of the Food Buying Guide: http://www.fns.usda.gov/sites/default/files/FBG_AppendixA.pdf or EED Template http://education.alaska.gov/tls/cnp/docs/Recipe_Calculation_Wo rksheet.doc 52 Recipe Analysis Worksheet 53 Recipe Analysis Instructions List all ingredients and the amount of each ingredient Use the Simplified Food Buying Guide or the Food Buying Guide for Child Nutrition Programs. Record the yields (meat/meat alternate in ounces, fruit/vegetable in ¼ cup servings and bread/bread alternate in ½ slice bread or equivalent. Determine the number of 1.5 ounce meat/meat alternate for children 3-5 years olds by dividing the total by 1.5 or by 2 to find number of servings for 6-12 year olds. Round the total for fruit/vegetables and bread/bread alternate down to the nearest whole number to find the number of servings. 54 Recipe Resources USDA Healthy Meals Resource System: http://healthymeals.nal.usda.gov/ National Food Service Management Institute (NFSMI): http://nfsmi.org/ What’s Cooking? USDA Mixing Bowl: http://www.whatscooking.fns.usda.gov/ USDA MyPlate: http://www.choosemyplate.gov/ 55 Resources Spend some time on our website: http://www.education.alaska.gov/tls/cnp/ Information is available about: Food Safety Traditional Foods Forms & Templates Training Materials USDA Links Nutrition Resources and much more… 56 For more information, contact: Alicia Stephens Program Specialist [email protected] (907) 465-4788 OR Alexis Hall Education Program Assistant [email protected] (907)465-4969 57