In the. Sponsors may choose from several methods of providing meals. You may: 1.Prepare and assemble...
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In the. Sponsors may choose from several methods of providing meals. You may: 1.Prepare and assemble your own meals (at site or at central kitchen) 2.Purchase
Sponsors may choose from several methods of providing meals.
You may: 1.Prepare and assemble your own meals (at site or at
central kitchen) 2.Purchase meals from a school food authority
3.Purchase meals from a food service management company
Slide 3
Sponsors eligible to receive donated commodities: Self-Prep
Sponsors Sponsors purchasing meals from a School Food Authority
(SFA) SFA sponsors that use the same food service management
company that provided their most recent NSLP and/or SBP meals
Slide 4
Meals purchased from a Food Service Management Company or a
School Food Authority must be unitized!
Slide 5
*Open and Enrolled Sites may serve up to two meals or one meal
and one snack each day. *Camps and Migrant Sites may serve up to
three meals each day or two meals and one snack.
Slide 6
Offer versus Serve OVS may help sponsors reduce food waste. All
food components in the required serving sizes must be offered. One
component at breakfast and up to two at lunch/supper may be
declined. Unitized meals are not eligible for OVS. All sponsors
must apply for a waiver if they wish to vend bulk meals. Page
44
Slide 7
Required Meal Components Breakfast must contain: One serving of
milk One serving of a vegetable or fruit One serving of grain or
bread Lunch or Supper must contain: One serving of milk Two or more
servings of vegetables and/or fruit One serving of grain or bread
One serving of meat or meat alternate Page 42
Slide 8
Non-Reimbursable Meals Examples Not served as a complete unit
Served at unapproved sites, times, or dates Consumed off-site
Spoiled or damaged Served in excess of approved level of meal
service (CAP) Served to adults Left over
Slide 9
More About Meals A Snack must contain two food items. Each item
must be from a different meal component. Juice cannot be served
when the other component is milk. All processed meats must have a
CN label or product specification sheet. Buy fresh fruits and
vegetables from local vendors or farmers markets. Please refer to
the SFSP Meal Pattern Chart, Attachment 4 in the Reference
Section.
Slide 10
Slide 11
What Else Do I Need to Know? Dietary substitutions may only be
made with a statement from a medical authority. Prior approval must
be obtained for participants under 1 year of age. Additional food
may always be served. With state agency approval, children under 6
may be served smaller meals.
Slide 12
How Are the Meals Served? Unitized Meals Offer vs. Serve Family
Style Also Field Trips!
Slide 13
Leftover Meals or Components Offering Second Meals Transferring
Meals Sharing Table Storing Leftover Components Donating Foods Page
46
Slide 14
Meal Requirements All children must be served the same meal.
Meals must be consumed on site. Children must be served and take
all components (except for OVS). Child may take only one piece of
whole fruit or whole vegetable off-site. Food must remain at
correct temperatures. Page 47
Slide 15
Food Safety Delivery: All sites must arrange for delivery if
the meals are not prepared at the site and arrange for storing the
meals according to local health standards. - Meals must be
delivered one hour or less before they are served. - Proper
facilities must be available for storage.
Slide 16
Slide 17
Recordkeeping Sponsors must keep full and accurate records to
substantiate the number of program meals that they have submitted
on each claim for reimbursement.
Slide 18
Meal Documentation Weekly Roster of Enrolled Children Daily
Food Production Record Daily Meal Count Tally Sheet Weekly Meal
Count Form Meal Delivery Ticket Time Sheets Purchase Invoices
Slide 19
Health and Safety Regulations Sponsors must inform local health
department of all sites prior to operation and document
correspondence. Sponsors must provide training on sanitation and
food safety. Local health departments may require a Certified Food
Handler be on site. Make sure food is kept at correct
temperatures.
Slide 20
Meal Delivery Site personnel must fill out and keep a meal
delivery ticket for each meal at the site. Staple meal delivery
ticket to the sites daily meal count sheet. Must use state agency
form: Meal Delivery Tickets.
Slide 21
Slide 22
While delivery driver is still on site: Site supervisor must
store food properly according to temperature of food. Site
supervisor must complete meal delivery ticket except for the food
waste report. Site supervisor and delivery driver must sign meal
delivery ticket and notify sponsor of any meal deficiencies.