Transcript PowerPoint Training

Child Nutrition
Community Project SFSP
Jennifer Puthoff
Child Care & After School Director
YMCA of Silicon Valley
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
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?
–Cost Savings to Branches
 Vision & Mission
 Benefits?
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 Safety

What did you experience upon entering
the room today?
Food 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 Pattern
A 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
Food Components
Portion Size
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

Credible Foods Vs Non-Credible
Yogurt
 Cheese
 Milk
 Granola Bars
 Fruits
 Peanut Butter
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Catsup/Chilli Sauce
Jello
Tanga black
Popcorn
Poptart Filling
Potato Chips
Items not made
from non-enriched
flour
Tapioca
“Point of Service” Meal Counts

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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
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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 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 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
Records: 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 Requirements
Sponsors 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 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?
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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 Requirements


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New sites: pre-operational visit = Done
Visit within the 1st week of snack enrollment
and 4th week of snack enrollment
Periodic monitoring
Monitoring
Form
What is checked during a
monitoring visit?
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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?

A violation of Program
regulations…which calls into question
a Sponsors ability to operate the SFSP

Impacts one of the three major areas:
 financial
viability
 organizational capability
 internal controls
What Problems Are Serious
Deficiencies
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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 Process

Notice
(sent to the institution and responsible
individuals)
Corrective Action
 Evaluation
 Resolution

(closure or termination)
Resolution 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:
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Meal Counts /Attendance
Records
Menus & Food Production
Records
Financial Records
Civil Rights
Training
Monitoring
Thank you for coming!
Thank you for your
continued support and hard work!