CITY OF OAKLAND SUMMER FOOD SERVICE PROGRAM. Site Supervisor and Staff Training 2015

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1 CITY OF OAKLAND SUMMER FOOD SERVICE PROGRAM Site Supervisor and Staff Training 2015

2 SFSP 2015 Training Agenda 2 Introductions Welcome General Guidelines SFSP Requirements and Procedures Lunch Content Outreach Review of Documents Safety and Sanitation Sign Training Agreement Questions and Comments

3 General Guidelines 3 Program June 15 th August 14 th 2015 Site Supervisor and all staff must attend the mandatory SFSP training prior to start of service Must have ADEQUATE REFRIGERATION SPACE and REFRIGERATOR thermometer Two food probe thermometer and alcohol wipes Adhere to all basic participation requirements or be discontinued

4 Lunch Content 4 Lunches and snacks will be provided by 2 vendors: Revolution Foods and San Lorenzo Unified School District. They will alternate days of service. Mondays and Wednesdays Revolution Foods Tuesdays and Thursdays San Lorenzo Unified School District No pork or pork products in meals. To accommodate special dietary needs, a current signed medical statement (by a physician, physician s assistant, or nurse practitioner) is required to make food substitutions. We are unable to work with the vendor about special dietary needs if we do not have a signed medical statement.

5 Open Sites 5 OPEN SFSP Sites mean that your site is open to all children - 18 years of and younger. Open sites must make meals available to the community at large and have no enrollment or other barriers to participate. Meals are served on a first come first served basis. Children enrolled in summer program at the summer food site do not have priority over children dropping in for meal service. Open sites can serve persons 19 years of age and older who have a mental or physical disability and who participate during the school year in a public or private non-profit school program for people with mental or physical disabilities.

6 Closed Sites 6 CLOSED SFSP sites only provide service to children and youth enrolled in your program. An enrollment sheet must be provided for the total number of lunches requested. Closed sites may not order more lunches then the total number of children on the enrollment sheet submitted. Eligibility for Closed sites are determined on a case-by-case basis.

7 Outreach 7 Banner Required for Open Sites Flyers

8 Required Signage at all SFSP Sites 8 All required signage must be displayed at all times in a prominent location in the eating area. Site Rules In English, Spanish, Chinese and Farsi Justice for All Poster Nondiscrimination signage - In English, Spanish, Chinese, Representative Dee Maxwell (510)

9 Field Trips 9 A Field Trip form must be filled out for each field trip and submitted by to sfsp@oaklandnet.com at least 3 business days in advance of the field trip. An Open site must remain open if the number of children participating in the field trip is less than the site s Average Daily Participation number. Open sites must leave some lunches behind for the community if remaining open. If the Open site is approved to be closed on the trip date, please post a notice to announce when the site will be closed and when it will resume meal service. Closed sites may close during the field trip.

10 Field trips Continued 10 Meals taken on field trips, the SFSP site must: Maintain proper food temperature Food temps must be kept at 41 degrees or lower! Bring cooler and ice packs Conduct a point of service temping and meal count at the field trip location where meals are served Document meals by using a meal count form Bring Site Rules and Justice for All poster on all field trips Separate meal count sheet one for those eating at the site and one for the field trip

11 Ordering Lunches 11 All sites must place a weekly order every Friday by 2pm. Weekly Order: * By to sfsp@oaklandnet.com (preferred method)- Please your upcoming week s order on Friday by 2 pm. O R * By Phone Call in your weekly order between the hours of 10am-2pm.

12 Ordering Lunches Cont. 12 Making changes to weekly order: ONLY by Phone - If you need to change an order for a specific day(s) after you placed your weekly order, you may call in the day before by 2pm to Do NOT daily changes to your weekly order. Order zero lunches for any dates your site is not operating or closed.

13 Delivery 13 All meals will be delivered between the hours of 8:30am - 12:00pm (depending on where you are on the route). Food is delivered in a refrigerated truck. Please identify which trained staff person is responsible to meet the driver each day to count, sign, temp and help load all meals into the refrigerator.

14 Delivery continued 14 Delivery slip must be signed by site staff: Time of delivery Number of lunches counted Number of milks counted Number of snacks counted Temperatures at delivery (SFSP site staff MUST take the temperature of lunch and milk and record it on the delivery slip). Signature of SFSP site staff REQUIRED

15 Receiving Delivery 15 Count all lunches, milks and snacks and record on delivery slip. Immediately place all lunches and milks into refrigerator until service. Snacks DO NOT have to be refrigerated. Reject any food items that are 46 degrees and above, spoiled, or incomplete. Inform your driver and Carmela Chase immediately that the food temperature is out of the safety zone. Notify Carmela Chase at SFSP cell phone immediately. Forms to Turn into your Driver and When Form Weekly Temperature Log Meal Count Form When Every Monday - for the week prior Daily - for the day prior

16 How to Temp Lunch and Milks 16 Wash your hands Sanitize your food probe thermometer prior to use. Calibrate your probe thermometer on a weekly basis. Insert probe thermometer directly into the main entrée of the meal For temping milks, place the sanitized calibrated thermometer in between two milk cartons Snacks do NOT have to be refrigerated or temped.

17 Calibrating your Probe Thermometer 17 Calibrate probe thermometers on a weekly basis or as needed when temperatures seem off. You do NOT have to calibrate daily. Click on the link below to watch a video of how to calibrate your manual probe thermometer: Click on the link below to watch a video of how to calibrate your digital probe thermometer:

18 Temping and Recording 18 When? What? Record on Which Form? Required Temperature At Delivery Lunch and Milk Delivery Slip 41 o F or below Point of Service (within 15 minutes of lunch service) Daily Prior to delivery Lunch and Milk Refrigerator(s) Weekly Temp Log Weekly Temp Log(s) 41 o F or below 41 o F or below *Shelf-Stable Snacks do NOT have to be refrigerated or temped.

19 Temping and Recording cont o F is the required target temperature for all lunches, milks and refrigerators. If your lunches and milks temp between 42 o F 45 o F, lunches and milks may still be served that day but the site should take corrective actions to ensure that all future readings are 41 o F or below. NEVER serve lunches and milks that temp 46 o F and above. Please call SFSP cell phone immediately if lunch and milks temp 46 o F and above. Shelf-Stable Snacks do NOT have to be refrigerated or temped.

20 Keep These Food Safety Rules in Mind 20 Keep cold foods COLD! (Refrigerate or chill food at 41 F or below). Be sure thermometers are available, calibrated and used properly. Promptly refrigerate leftovers. Keep meals and milk not being served at the time in the refrigerator or cooler at a temperature of 41 F or below. Keep eating area clean. Wash your hands! Have the children and youth wash their hands prior to meal service.

21 Meal Service 21 Establish where children line up for lunch; first come first serve. Site supervisor must be present at all meal service. Must keep stated lunch and snack times beginning and ending promptly. Meals and milks are to be served together in order to be approved by the state as a complete meal. Parents may assist their children in carrying their meals or opening meal packages. Parents may not consume any part of the meal. Meals must be consumed on site Cannot include prayer as part of meal service

22 Point of Service Meal Count Form 22 You must complete separate Daily Meal Count Forms for Lunch and Snack service. Meal counts must be taken at the point of service marked as served on your Daily Meal Count form when all lunch and snack components are placed into the child s hands. Your trained staff person counts the meals served on the Daily Meal Count Form at point of service only. The person counting the meals at the end of the meal service each day must sign the Daily Meal Count Form. Only original signatures do not make copies of signature on meal count sheets. Do not sign meal count sheets ahead of time, only at the end of daily lunch service. Do not sign blank meal count sheet Have the Daily Meal Count sheet ready for pickup by the driver next day.

23 Meal Count Form Exercise 23 Monday June 15, lunches and milks received at delivery at 9:10am 14 first meals served, 2 second meals served 2 damaged/spoiled/incomplete meals Tuesday June 16, lunches and milks received at delivery at 9:13am 27 first meals served 5 children did not receive lunch because lunches ran out.

24 24 Meal Count Form Exercise cont.

25 Spoiled & Incomplete Meals 25 Our food vendors are required to provide meals that are fresh and include all components for a balanced meal. If they provide a meal that is damaged, spoiled, or missing items, that meal is not approved for food service and must be reported as soon as possible. What to do with spoiled/damaged/incomplete meals? Immediately take a photo on your cell phone of any spoiled, damaged or incomplete meals and send via text to SFSP cell phone (510) OR sfsp@oaklandnet.com. If your site does not have the capacity to take a photo and text or , please call SFSP cell phone (510) to report. Record the number of spoiled meals on the day s Meal count form.

26 Leftovers/ Unserved Lunches 26 Leftover lunches are saved in the refrigerator for the next day AND SERVED FIRST BEFORE THE NEW MEALS ARE SERVED. LEFTOVERS SHOULD NOT BE KEPT MORE THEN ONE DAY DO NOT SAVE LEFTOVERS ON FRIDAYS. Record leftover lunches on meal count sheet Remember to keep in mind how many lunches were left over when ordering new lunches. Adjust your meal order. Call in the day before meal service to adjusted your order for the next day by 2:00pm to (510)

27 Seconds 27 Seconds are only allowed once all children are served a first meal. Do not order excessive meals in order to serve seconds. Your meal count may be lowered if excessive seconds are served each day. Record all seconds served on your meal count sheet.

28 Goodie Box/Sharing Table 28 Sites may designate a sharing table or goodie box where children may return whole items that they choose not to eat. These items are then available to other children who may want additional helpings. Only items that are wrapped or fruit that has a casing can go in the goodie box (e.g. bananas & oranges are OK; apples are not). If you are using a sharing table or goodie box, ensure proper temperatures are maintained in an ice bath at all times.

29 Food Items that Can Leave the Site 29 Site staff may permit a child to LEAVE with ONE piece of fruit, vegetable or grain. Children MAY NOT leave with the main entrée, milk, or other food that can spoil easily. Use Cold packs for food in goodie box to prevent food spoilage.

30 SFSP Site Visits 30 City of Oakland SFSP Monitors Pre-Operational Site Visit Week 1 Site Visit Week 1-4 Site Review Periodic and as needed Alameda County Health Department Contact SFSP staff same day and provide copy of site visit report. California Department of Education Contact SFSP staff same day and provide copy of site visit report.

31 Help Reduce Waste 31 If you have recycling and compost bins, teach your staff and children how to separate and recycle after lunch and snack service the food scraps and recyclables, and help reduce the overall waste material that will be produced from the Oakland Summer Food Service Program.

32 COMPOST

33 RECYCLE

34 LANDFILL

35 Best Practice: Have children and youth pre-sort at table prior to coming up to the bins. Identify: What is compost, recycle and landfill? Separate the three groups into their own piles

36 Best Practices: Set-up 1)Empty Liquids 2)Dump Landfill 3)Dump Compost 4)Dump all remaining in Recycle Bin