Transcript Child Nutrition Community Project - SFSP Jennifer Puthoff
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?
Benefits? –Cost Savings to Branches Vision & Mission
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 Catsup/Chilli Sauce Jello Tanga black Popcorn Poptart Filling Potato Chips Items not made from non-enriched flour Tapioca
“Point 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 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
leaders, volunteers) (program directors,
Maintain records of training dates, locations, topics and names of participants in attendance.
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 Requirements
New sites: pre-operational visit = Done
Visit within the 1 st and 4 th week of snack enrollment week of snack enrollment
Periodic monitoring Monitoring Form
What is checked during a 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?
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
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:
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!