Transcript www.eed.state.ak.us

Summer Food
Service Program
(SFSP) Part 2:
Program Basics
2015 ADMINISTRATIVE TRAINING FOR NEW SPONSORS
& STAFF
ALASKA CHILD NUTRITION PROGRAMS
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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
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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
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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
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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
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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
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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
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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.
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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
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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
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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
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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))
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Meal Components
•Milk
•Fruits/Vegetables
•Grains/ Breads
•Meat/Meat Alternates
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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
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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
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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
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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)
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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)
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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
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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
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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
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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
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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)
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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
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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
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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
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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)
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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
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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
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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
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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
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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.
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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
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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)
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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
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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
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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
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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
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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
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Cycle Menu Exercise
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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
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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
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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!
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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
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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
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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
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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
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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/
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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
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What about your own recipes?
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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
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Recipe Analysis Worksheet
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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.
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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/
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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…
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For more information, contact:
Alicia Stephens
Program Specialist
[email protected]
(907) 465-4788
OR
Alexis Hall
Education Program Assistant
[email protected]
(907)465-4969
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