Transcript Slide 1

SUMMER FOOD SERVICE
GUIDELINES FOR COMMUNITY BASED ORGANIZATIONS
SUMMER MEALS PROGRAM GUIDELINES
SUMMER MEALS WILL ONLY BE PREPARED FOR PROGRAMS
APPROVED THROUGH SchoolFood HEADQUARTERS
 Feeder sites must be notified of the number of meals
needed by 9am on each day of service
 The number of meals you request may not exceed the
number requested on your approved application
 Any change of information will require filing of a new
application and re-approval of the program
Summer Meals are served to eligible children
(under 19) and paying adults
INFORMATION FOR YOUR LOCATION
KEEP THE FOLLOWING INFORMATION HANDY—IT WILL HELP
YOU WHEN CALLING YOUR FEEDER SCHOOL
FEEDER SCHOOL: _________________________
PS 123
Phone Number: _______________________
(718) 123 - 4567
Scheduled Time of Delivery: ___________
11:00
Number of Children in Program: __________
45
MIE Code Number (if applicable): _________
09517
LIC Headquarters Phone: (718) 707-4386
SchoolFood Web Site : www.opt-osfns.org/osfns
SAMPLE
INFORMATION FOR YOUR LOCATION
COMPLETE AND POST THIS FORM TO KEEP INFORMATION
HANDY—IT WILL HELP YOU WHEN CALLING YOUR FEEDER
SCHOOL
FEEDER SCHOOL: _________________________
Phone Number: _______________________
Scheduled Time of Delivery: ___________
Number of Children in Program: __________
MIE Code Number (if applicable): _________
District Field Office Phone: _______________
LIC Headquarters Phone: (718) 707-4386
SchoolFood Web Site : www.opt-osfns.org/osfns
POSTINGS
SITE CHECKLIST:
– Department of Health certification on site
– DOH Inspection records available for review
– Employee with Food Protection Certificate on site
– “Justice for All” poster displayed
– SchoolFood Menu Posted
– Adjusted when necessary to reflect the meal served
All records must be maintained and available for review for
the duration of the program
REFERENCES
SITE CHECKLIST:
– Enrollment and Attendance rosters available
– CBO Guidelines on hand for reference
– At least 5 days of:
–Signed and dated delivery receipts
–Meal count records (MIE 3 forms)
Visit our Website to View
Summer Food Service Guidelines for CBOs
www.opt-osfns.org/osfns
SUMMER MEALS PROGRAM GUIDELINES
PROGRAM DIRECTORS AND SUPERVISORS ARE
RESPONSIBLE FOR MONITORING THE PROPER SERVICE
OF FOOD TO CHILDREN
 All five components must be served to all children—serve complete
meals
 Serve meals at the time indicated on your approved application
 Store meals properly until service—at sites without refrigeration
meals must be served within one hour of delivery
 All food must be consumed during the designated meal period—do not
save leftover milk or food
Safe handling and distribution of complete meals are the
responsibility of the program requesting service
SUMMER MEALS PROGRAM GUIDELINES
ACCURATE RECORD KEEPING AND TIMELY SUBMISSION OF SchoolFood
FORMS ARE CRUCIAL FOR RUNNING A SUCCESSFUL SUMMER MEALS
PROGRAM
 Record accurate meal counts daily—based on complete meals
served to children—on MIE-3 (Daily Count of Meals Served and
Cash Receipt)
 Site copy of MIE-3 must be available for review at the site
throughout the program
 SchoolFood copy of completed, signed MIE-3 must be returned
to feeder site each Monday
ALL MEAL COUNTS INCLUDING BBQ, PICNIC, AND TRIP
MEALS MUST BE RECORDED
NEW YORK CITY DEPARTMENT OF EDUCATION
SCHOOLFOOD
44-36 Vernon Boulevard, Long Island City, New York 11101
Telephone (718) 707 - 4300
Summer Program
Daily Count of Meals
Served and Cash Receipts
SCHOOL/PROGRAM
BOROUGH
Vacation Bible
DISTRICT
SCHOOL CODE NUMBER
27
775
Queens
WEEK ENDING
7/11/07
MONDAY
BREAKFAST
SAMPLE
MIE 3
FORM
MEALS SERVED TO ELIGIBLE
CHILDREN
LUNCH
MEALS SERVED TO ELIGIBLE
CHILDREN
TRIP LUNCHES SERVED TO
ELIGIBLE CHILDREN
TUESDAY
TELEPHONE NUMBER
718 123-4567
WEDNESDAY THURSDAY
FRIDAY
Record Breakfasts Served Daily
1
2
Record Lunches Served Daily
Record Trip Lunches Served Daily
3
TOTAL (2+3)
ADULT PURCHASED
4
BREAKFAST
5
LUNCH
6
TOTAL
WEEKLY CASH REMITTANCE
(ATTACH MONEY ORDER TO
PINK COPY)
7
$
Signature
SIGNATURE OF ON-SITE SUPERVISOR
Title
TITLE
1. FS HEADQUARTERS COPY
Date
DATE
WHAT WE MEAN . . .
Satellite Site—A Location where meals are received and
served that is outside a SchoolFood cafeteria.
Feeder School—The location where the meals you receive
are prepared and transported from.
Transporters—Insulated bags that SchoolFood uses to transport
and maintain temperature of cold meals for New York City
Department of Education Satellite Programs.
Delivery receipts must be signed and dated—record the number of
meals received and time of delivery
TRIP MEALS
SchoolFood
PROVIDES MEALS FOR CHILDREN WHEN THEY
GO ON A TRIP AWAY FROM THE SATELLITE LOCATION
Trip Request forms are used to request trip lunches for your group
 SchoolFood can provide two types of meals:
1. Cooler Lunch—Meals with a sandwich that must be kept at or below 40º
using coolers provided by the satellite site with at least 12 frozen ice
packs per cooler. SchoolFood will not provide these coolers.
2. Non-Cooler Lunch—A meal that does not require refrigeration or
coolers. Peanut Butter and Jelly sandwiches are provided, along with
fresh fruit, a raw vegetable, and shelf stable (UHT) milk.
Please give your feeder school at least one week
advance notice to prepare your request
COOLER MENU
5 COMPONENTS TO
GO—IT’S IN THE BAG!
1. Tuna, Meat
and/or Cheese
2. Wheat Bun
3. Carrot Sticks
4. Apple
5. Milk
1.
2.
3.
4.
5.
PROTEIN
BREAD
VEGETABLE
FRUIT
MILK
NON-COOLER MENU
5 COMPONENTS TO GO—WE
CAN WORK IT OUT!
1. Peanut Butter &
Jelly
2. Sliced Bread
3. Carrot Sticks
4. Apple
5. UHT Milk
1.
2.
3.
4.
5.
PROTEIN
BREAD
VEGETABLE
FRUIT
MILK
Summer Meals Calendar and Trip Schedule
Summer Meals 2007
CBOs are required to provide a copy of their trip schedule to LIC Headquarters
and their feeder site in order to have meals ready on the day of the trip. Please
include the date, number of meals, time meals are required, and destination of
the trip
Monday
7/2/07
Tuesday
7/3/07
Wednesday
7/4/07
Thursday
6/28/07
Friday
6/29/07
Thursday
7/5/07
Friday
7/6/07
HOLIDAY
Monday
7/9/07
Tuesday
7/10/07
Wednesday
7/11/07
Thursday
7/12/07
Friday
7/13/07
Monday
7/16/07
Tuesday
7/17/07
Wednesday
7/18/07
Thursday
7/19/07
Friday
7/20/07
Monday
7/23/07
Tuesday
7/24/07
Wednesday
7/25/07
Thursday
7/26/07
Friday
7/27/07
Monday
7/30/07
Tuesday
7/31/07
Summer Meals Calendar and Trip Schedule
Summer Meals 2007
CBOs are required to provide a copy of their trip
schedule to LIC Headquarters and their feeder site
in order to have meals ready on the day of the trip.
Please include the date, number of meals, time
meals are required, and destination of the trip
Wednesday
8/1/07
Thursday
8/2/07
Friday
8/3/07
Monday
8/6/07
Tuesday
8/7/07
Wednesday
8/8/07
Thursday
8/9/07
Friday
8/10/07
Monday
8/13/07
Tuesday
8/14/07
Wednesday
8/15/07
Thursday
8/16/07
Friday
8/17/07
Monday
8/20/07
Tuesday
8/21/07
Wednesday
8/2/07
Thursday
8/23/07
Friday
8/24/07
Monday
8/27/07
Tuesday
8/28/07
Wednesday
8/29/07
Thursday
8/30/07
Friday
8/31/07
TRIP MEAL GUIDELINES
SchoolFood FEEDER SCHOOLS DEPEND ON YOUR HELP IN
PROVIDING SAFE MEALS FOR PLANNED TRIPS
 Provide your feeder school with the dates and destinations of
planned trips
 At least 48 hours notice must be given, using the trip request
form
 Notify the feeder school the day of the trip (between 8 and 9
am) of the exact number of meals needed
 You cannot request more meals than the number of children
registered in your program
 Claim only the number of meals served to children
 Serve complete meals—do not save or serve leftover milk or food
PICNIC & BBQ REQUEST FORM
SAMPLE
 Customers may request
either One BBQ or One
Picnic per month
SUMMER PICNIC MENU
Assorted Sandwiches To Include:
Turkey Breast
Ham & Cheese
Tuna Salad
On a Whole Wheat Roll w/Lettuce and Tomato
Mustard and Mayo Packets
Packaged Cookies
(1) 4 oz Fruit Juice
(1) 8 oz Flavored Milk
Can Liners
All Paper Goods
SUMMER BBQ MENU
EACH PARTICIPANT WILL RECEIVE:
Beef Burger w/Cheese
Tossed Salad with Dressing
Pickle Chips
Ketchup
Seasonal Fresh Fruit
Packaged Cookies
(1) 4 oz Fruit Juice
(1) 8 oz Flavored Milk
Can Liners
All Paper Goods
The Customer Must Supply Their Own BBQ Grills
BBQ MEALS
BBQ MEALS REQUIRE SPECIAL ATTENTION TO KEEP
SAFETY FIRST
 Your feeder school will provide you with some products in a frozen
state (hamburgers, etc.)
 Food safety at the BBQ site is the responsibility of the program
supervisor
 Keep coolers closed and out of direct sunlight—Program Supervisors
must ensure that food remains at proper temperatures before cooking
 Cold food must be maintained at 40º or below
 Protein items must be cooked to an internal temperature of over
165°F
 All children must receive the complete meal of 5 components
 Do not save or reuse leftovers
TRIPS, PICNICS AND TRANSPORTERS
COOLER MENU
NON-COOLER MENU
BBQ/PICNIC MENU
Used when coolers and ice You MUST supply coolers and
Your program must
frozen ice packs in order to
packs are not provided by
supply coolers and at
receive this menu
your program
least 8 frozen ice packs
for each cooler
Menu consists of Peanut
Menu consists of Beef
Menu consists of
Burgers, fresh fruit, salad,
regular day’s cold menu Butter and Jelly sandwich,
raw vegetables, fresh
bread, condiments, milk and a
planned for your site
fruit and shelf stable
treat
(UHT) milk
Please provide coolers
and ice packs to the
feeder school the day
before the trip to make
packing go smoothly
Please provide the feeder
school with a suitable
container to pack your
lunches into
Please provide coolers and ice
packs to the feeder school
the day before the picnic to
make packing go smoothly
All children must
receive a full lunch—5
components
All children must receive a
full lunch—5 components
All children must receive a
full lunch—5 components
Count and record as you
would regular lunches
Count and record as you
would regular lunches
Count and record as you
would regular lunches
FOOD SAFETY
SchoolFood FOLLOWS HACCP GUIDELINES WHICH GUARD
AGAINST FOOD-RELATED ILLNESS
 All cold meals must be maintained at or below 40°F to prohibit bacterial
growth—Thermometers must be available and utilized
 To maintain proper temperatures, Program Directors must monitor the
following areas:
– See that children eat promptly after food is delivered
– Keep insulated coolers closed until service—refrigerate whenever
possible
– In parks or open areas, keep insulated coolers in the shade
 If you have concerns about delivery times or food safety, discuss them
with your feeder school
Your feeder school monitors production—you must monitor your site to
ensure that food remains safe
HANDWASHING
Wash Hands
• Before service
• After using restrooms
• After eating
• Frequently throughout the day
Wash hands with hot water and soap, lather for at
least 20 seconds, rinse and dry with paper towels
ALWAYS DO THE FOLLOWING . . .
INSTRUCT YOUR STAFF TO FOLLOW SAFE FOOD HANDLING PROCEDURES
 ALWAYS:
–
–
–
–
–
–
–
Keep food safety in mind when serving meals
Cover coughs and sneezes—wash hands immediately
Use disposable utensils to taste food
Wash hands after handling raw food (BBQs)
Work with clean hands
Use clean, sanitized utensils
Wash hands after using the bathroom
– Keep hands away from the mouth, nose, hair, and skin infections
SEE THAT CHILDREN WASH THEIR HANDS WHENEVER POSSIBLE
SUMMER MENUS 2007
SchoolFood PREPARES A 3-WEEK CYCLE MENU FOR THE SUMMER PROGRAM
MENUS REPEAT THROUGH THE SUMMER
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Bologna w/Lettuce &
Tomato
on Whole Wheat Hero
Potato Salad
Assorted Summer Fruit
Turkey & Cheese w/
Lettuce & Tomato
on Sliced Wheat Bread
Green Been & Tomato
Salad
Assorted Summer Fruit
Salami w/ Lettuce & Tomato
on Whole Wheat Bun
SchoolFood Green Salad
Assorted Summer Fruit
Ham & Cheese Wrap
w/ Lettuce & Tomato
Confetti Corn Salad
Assorted Summer
Fruit
Tuna Salad w/ Lettuce &
Tomato
on Whole Wheat Wrap
Carrot Sticks
Assorted Summer Fruit
Salami w/ Lettuce &
Tomato
on Whole Wheat Kaiser
Roll
Cole Slaw
Assorted Summer Fruit
Ham & Cheese Wrap w/
Lettuce & Tomato
Three Bean Salad
Assorted Summer Fruit
Tuna Salad w/ Lettuce &
Tomato
in a Pita
Carrot Sticks
Assorted Summer Fruit
Turkey & Cheese w/
Lettuce & Tomato in
a Whole Wheat RollUp
Fiesta Blend
Vinaigrette
Assorted Summer
Fruit
Bologna w/Lettuce & Tomato
on Sliced Whole Wheat
Bread
SchoolFood Green Salad
Assorted Summer Fruit
Italian Sub on Small
Whole Wheat Hero
Capri Blend Vinaigrette
Assorted Summer Fruit
Tuna Salad w/ Lettuce &
Tomato on
Whole Wheat Wrap
Chick Pea Vinaigrette
Assorted Summer Fruit
Turkey Breast w/ Lettuce &
Tomato on Whole Wheat
Vienna Roll
Very Vegetable Salad
Assorted Summer Fruit
Bologna w/Lettuce &
Tomato on Sliced
Whole Wheat Bread
SchoolFood Green
Salad
Assorted Summer
Fruit
Salami & Cheese w/ Lettuce
& Tomato on Whole Wheat
Kaiser Roll
Cole Slaw
Assorted Summer Fruit
CHOICE OF ASSORTED MILK DAILY
SAMPLE—MENU SUBJECT TO CHANGE
ALL SchoolFood MENUS ARE AVAILABLE AT www.opt-osfns.org/osfns
RACIAL/ETHNIC DATA
A SCHOOLFOOD REPRESENTATIVE WILL VISIT THE SITE
TO COMPLETE THIS FORM
 Visual identification may be used
 Participants will be counted under only one category
 Total number of children marked under the categories
should equal total number of participating children in
attendance on the day the form is completed
 Sponsor must retain this data for 3 years
 Sponsor must safeguard this data—access should be limited
to authorized personnel only
FREQUENTLY ASKED QUESTIONS
CHILDREN AND PARENTS MAY HAVE QUESTIONS ABOUT THE
SUMMER MEALS PROGRAM—YOU NEED TO HAVE THE ANSWERS
Q: Why does my child have to take milk?
A:
The meals we satellite require children to receive all 5
components of the meal. Meals served at open sites allow
the children to choose a minimum of 3 components of the 5
offered.
Q: Why does my child receive cold meals?
A:
All summer satellite sites receive cold meals. Open
Summer feeding locations serve a varied menu which
includes hot and cold menu items.
FREQUENTLY ASKED QUESTIONS
Q:
My child did not finish the meal. Why can’t I eat it?
A:
The focus of the Summer Meals Program is on the
nutritional needs of the children of the City of New York.
It is the site supervisor’s responsibility to ensure that
only children under 19 receive a meal at no charge.
Q:
Why does SchoolFood recommend that CBO groups
walk in for meals?
A:
Open sites serve a more varied menu that includes hot
items. Production and service (including maintaining safe
food temperatures) are less problematic at walk in sites.
Groups can make arrangements to walk in to any open site.
FREQUENTLY ASKED QUESTIONS
Q:
One of my children is in a Summer Math program at
our neighborhood school. My other child goes to a local
summer camp during the day. Why don’t they receive
the same lunch?
A:
Children who walk in to an Open Site are served a hot food
menu and have the option of choosing a minimum of 3
components from the 5 offered. Children whose programs
receive satellite meals are served a cold lunch and must
receive all 5 components.
FREQUENTLY ASKED QUESTIONS
Q:
Why can’t my child remove food from the cafeteria?
A:
SchoolFood cannot guarantee the safety of food once it
leaves the premises. There is a potential danger, for
example, if a child carries a tuna salad sandwich without
refrigeration for even two hours.
nj
2007