Child Nutrition Community Project -SFSP
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Transcript of Child Nutrition Community Project -SFSP
Child Nutrition Community Project -SFSP
Jennifer PuthoffChild Care & After School DirectorYMCA of Silicon Valley
Goal and Purpose of the Workshop:Goal and Purpose of the Workshop:
To provide a clear understanding of Child Nutrition Project/SFSP snack procedures in our after school programs
What is the Food Service Project What is the Food Service Project All About?All About?
Provided by the California Department of Education, USDA and the State of California To ensure well-balanced, nutritious meals are served
to children and help them learn to eat a wide variety of foods as a part of a well balanced diet.
Why at the YMCA and why now? Benefits? –Cost Savings to Branches Vision & Mission
Who is participating and why?Who is participating and why?
Eligibility is determined by census data for the location of the site to show that 50% of the area households meet the income eligibility guidelines—no additional paperwork is needed
Snack Service and SafetySnack Service and Safety What did you experience upon entering
the room today?
DROP BOXDROP BOXYMCAYMCA
Food Sanitation and SafetyFood Sanitation and Safety Staff must wear gloves at ALL times-no
exceptions -No GLOVE no Students and Staff must wash hands All foods stored 6” off the floor Utensils, equipment, and surfaces have all
been cleaned, sprayed or immersed in a sanitizing solution
Meal PatternMeal PatternA Meal Pattern is the set of: food components/food items with
minimum quantities that must be served for a reimbursable meal
(for infants & children through age 12)
A Special Diet Statement is required for a participant who cannot follow the meal pattern – due to a food allergy or intolerance
Portion Sizes vary by age groups Snack - 2 out of 4 components with a
total 2 food items- Juice, Fruit, or Vegetable (100%)- Milk - Meat or Meat Alternate- Grains/Bread
Food Components Food Components Portion SizePortion Size
Credible Foods Vs Non-CredibleCredible Foods Vs Non-Credible
Yogurt Cheese Milk Granola Bars Fruits Peanut Butter
Catsup/Chilli Sauce Jello Tanga black
Popcorn Poptart Filling Potato Chips Items not made
from non-enriched flour
Tapioca
“Point of Service” Meal CountsPoint of Service” Meal Counts Each child must be given 2 of the 4 components Must have Drop-Box Option All meal counts must be taken at the point of service
not at the end of the day not from attendance records
Meal counts should not exceed attendance “Block Claiming” Meal Time & Locations Traveling Apple
NO!
Cycle MenusCycle Menus
Cycle menus are carefully planned menus used for a defined period of time and are repeated (creating a cycle)
Advantages: time saver efficient cost control forecasting
Food Service RecordsFood Service Records Menus (for each snack claimed)
Record all substitutions Date cycle menus Keep on file for 3 yrs, 3 months
Food production records
Special Diet Statements
Food Production Food Production Records: ReceiptsRecords: Receipts
MUST contain: Specific food names / Brand names of convenience
foods Amounts prepared in weights and measures Planned portion sizes by age (recommended) Number of servings prepared
MUST be kept for 3 years and 3 months If catered, caterer must complete these records
Transportation Records
Civil Rights RequirementsCivil Rights RequirementsSponsors and sites must: display “ … And Justice for All” poster include nondiscrimination statement and complaint
procedure in public release and program information ensure equal access to services, facilities, and meal
service to all attending participants provide materials in appropriate translations collect and compare beneficiary data
Training DocumentationTraining Documentation
Who must receive training? After School Staff (program directors,
leaders, volunteers) Maintain records of training dates, locations,
topics and names of participants in attendance.
Why Is Training Important?Why Is Training Important? To ensure Program compliance before
beginning CNCP/SFSP operations To ensure continued Program compliance To ensure knowledge of new requirements To improve efficiency and effectiveness To inform staff and participants about the
consequences of noncompliance To maintain Program integrity
Monitoring RequirementsMonitoring Requirements New sites: pre-operational visit = Done Visit within the 1st week of snack enrollment
and 4th week of snack enrollment Periodic monitoring
MonitoringForm
What is checked during a What is checked during a monitoring visit?monitoring visit? Attendance and Enrollment Civil Rights Meal Counts Observation of a Meal Menus Diet Statements/ Parent decline letters on
file Health/Safety/ Sanitation
What is a Serious Deficiency?What is a Serious Deficiency? A violation of Program regulations…
which calls into question a Sponsors ability to operate the SFSP
Impacts one of the three major areas:financial viabilityorganizational capability internal controls
What Problems Are Serious What Problems Are Serious DeficienciesDeficiencies Civil rights violations Questionable or potentially fraudulent meal
claiming practices Inadequate training & monitoring Findings from audits not corrected or
followed-up Health & safety concerns
Serious Deficiency ProcessSerious Deficiency Process
Notice (sent to the institution and responsible
individuals) Corrective Action Evaluation Resolution (closure or termination)
Resolution to Serious DeficiencyResolution to Serious Deficiency
Successful Corrective Actions address the problems Review is closed Corrective Actions are maintained
Not successful Corrective actions did not correct the problem
or did not occur within given time frame
Termination from SFSP/CNCP
Records to be kept on file include:
Meal Counts /Attendance Records
Menus & Food Production Records
Financial Records Civil Rights Training Monitoring
Thank you for coming!Thank you for coming!Thank you for your Thank you for your
continued support and hard work!continued support and hard work!