SUMMER FOOD SERVICE PROGRAM MONITORING, SAFETY & SANITATION, AND PORTIONS FOR NON-CAMP SPONSORS

Transcription

1 SUMMER FOOD SERVICE PROGRAM MONITORING, SAFETY & SANITATION, AND PORTIONS FOR NON-CAMP SPONSORS 1

2 WHY MONITOR? Ensure sites operate according to guidelines Ensure site records are accurate to justify payment Ensure children are getting nutritious meals 1) Spending time at each site and knowing the program regulations are important so you can spot and recommend solutions for any problems. 2

3 WHO MONITORS? It is the Sponsor s responsibility to ensure that the site meets all expectations It is the State s responsibility to ensure effective Sponsor monitoring USDA Health Inspectors You should expect to see representative form the local health department, state, and federal staff that administer the program. 1) All of these people will work with you and your sponsor to ensure a smooth food service operations at your site. 2) Remember, these officials will note any problems they observe. 3) Make sure that meal count and delivery receipts are available for review. 4) All representatives will have I.D. on them. 3

4 SITE MONITORS MUST: Visit and review information Check records Count children and meals Check portion sizes of food Check food safety and temperature Complete monitoring forms and suggest corrective action for any problems that are encountered Monitors function as the eyes and ears of the Summer Food Service Program. As an official representative of the sponsor you will be responsible for: Conducting pre-operational visits for new and problem sites. Visiting all new or problem sites within the first week to ensure smooth operation and correcting or making adjustments to any problems Reviewing operations of all assigned sites within the first 4 weeks to thoroughly examine the meal service from start to finish. Checking site operations, including records, to make sure the site is operating in accordance with the requirements. Documenting and informing the sponsor of any problems encountered. Suggesting corrective action for problems that are encountered. Revisiting any sites as necessary 4

5 STATE MONITORS MUST: Spend enough time at each site to check all aspects of the meal The beginning to the end Assist Site Supervisor or Site Monitors to correct problems upon request 1) The monitor will make note of a site that is operating smoothly or any problems observed at the site. 2) The number of first and second meals will be added to calculate the total number of meals served for that day. 3) The monitor may note any comments about the site. 4) After reviewing the form with the site supervisor, the monitor will ask that they sign and date the form. 5

6 FOOD SAFETY & SANITATION Wash all produce with running water Rinse fruits such as melons and oranges Remove stems which collect dirt Discard broken fruit Keep fruit refrigerated Wash utensils and surfaces that touch raw meat Completely cook meat Wear gloves (or hairnets) when appropriate Make sure milk is fresh and stored at the proper temperature Vended sites: 1) Be sure to contact your sponsor immediately if there is an excessive amount of damaged or spoiled meals. 2) Make note of any problems on the delivery receipt. 6

7 FOOD SAFETY & SANITATION Do not reuse marinades Dispose of food waste properly Wash hands before preparing food Have children wash hands before eating Four hour window Maintain food temperatures Hot Food +140 degrees Cold Food -40 degrees 1) 4 hour window 2) From the time that the meals are noticed out of temperature, the 4 hour window begins 3) Example: Lunches are delivered at 8am and are to be served from 12 to 2pm. Assume the site supervisors checks the temperature every half hour. At 9am she notices that the food is out of the safe zone. From this point she has 4 hours to serve all the food or it must be destroyed. She would have until 1pm to serve lunch that day. 7

8 THE SFSP MEAL PATTERN 1. For lunch and dinner, each of the five SFSP meal components must be served: - Grain/ Bread - Milk - Meat/ Meat Alternative - Fruit or Vegetable (two complete servings) 2. Three components must be served for breakfast, including milk, a grain or bread and a fruit or vegetable. 3. Children must take all components unless the site is listed as Offer vs. Serve.* The Summer Food Service Program Meal Pattern is the set of rules regarding meal service. When the SFSP Meal Pattern is followed, each meal is composed of several of four components, which are: Grain/ Bread, Milk, Meat/ Meat Alternative, and Fruit/ Vegetable. 1. For lunch and dinner, each of the five SFSP meal components must be served: - Grain/ Bread - Milk - Meat/ Meat Alternative - Fruit/ Vegetable (two complete servings [it is acceptable to serve two servings of fruit or two servings of vegetables]) 2. Three components must be served for breakfast, including milk, a grain/ bread and a fruit/ vegetable. Most, but not all, sites follow the SFSP meal pattern. The next slide will discuss Offer vs. Serve, which is an alternative to the SFSP meal pattern. 8

9 Offer vs. Serve Sponsors may choose whether or not to follow an Offer vs. Serve*** meal pattern. All components must be offered A child must take at least three of the five components in order for a lunch or dinner to be reimbursable. A child must take at least two of the three components in order for a breakfast to be reimbursable. Children should be encouraged to take all components. 1.Offer vs. Serve is an alternative meal pattern that some sponsors may choose. 2.The rules of Offer vs. Serve apply to sites that are specifically listed as Offer vs. Serve on their site application. 3. The sponsor will know whether or not the site is Offer vs. Serve. 4. At an Offer vs. Serve site, all the required components are offered to a child, but the child can decline two components of the meal at lunch or dinner and one component of the meal at breakfast. 5. A child must take at least three of the five components in order for a lunch or dinner to be reimbursable. 6. A child must take at least two of the three components in order for a breakfast to be reimbursable. 7. Children should be encouraged to take all components, especially milk. 9

10 PORTIONS SFSP serves meals to children 18 years old and younger

11 PORTIONS GRAINS AND BREADS Butter or Club Crackers Square 5 Bite size 20 Bite size by cup 1/3 cup Rectangle, large 2 Rectangle, small 8 Rounds 8

12 PORTIONS GRAINS AND BREADS Cheese Crackers Square, small 10 Various shapes 7 Fish 20 Twigs 10 Bite size 20 Round 7 Snack stick 10

13 PORTIONS GRAINS AND BREADS Cornbread With or without jalapeno peppers By cubic inches 5 X 5 inch square Corn Cakes Regular 3 Mini-cakes 10

14 PORTIONS GRAINS AND BREADS English Muffins (with or without raisins, including Rye, Multi-Grain, Pumpernickel, Oat Bran, toasted/un-toasted) ½ Muffin Crisp Bread, Rye 3-1/3 x 1-7/8 x ¼ inches 3 Thin wafer 10 Flat bread 4

15 PORTIONS GRAINS AND BREADS Cooked Pasta ½ cup Bread 1 slice Cooked Cereal ½ cup Graham Crackers (includes sugar, honey and cinnamon, no chocolate or frosting) Large rectangles 2 Small rectangles 8 Squares 4

16 PORTIONS GRAINS AND BREADS Johnny Cake 7 x 7 inch square Matzo 1 Melba Toast, rectangles 4 Melba Toast, rounds 7 Milk Crackers 2 Oat Bran Crackers, thins 10 Oat Bran Crackers, by cup 1/3 cup

17 PORTIONS GRAINS AND BREADS Pretzels 1 ring 10 3 ring 7 Thin 4 Rod 2 Dutch 2 Log 4 Sticks, 2-1/2, 1/8 diameter 40 Thin sticks, rings, bite size by cup ½ cup

18 PORTIONS GRAINS AND BREADS Rice or Rye Cake 3 Mini Rice or Rye Cake 10 Soup or Oyster Crackers, by cup Soup or Oyster Crackers 20 Large Round Crackers 2 Saltine Crackers 7 (soda, sea toast) 1/3 cup

19 PORTIONS -- GRAINS AND BREADS Tortilla, Whole Wheat 1 Tortilla, Corn 5 inch diameter 2 7 inch diameter 1 Tortilla, Flour 4 inch diameter 2 6 inch diameter 1

20 PORTIONS GRAINS AND BREADS Tortilla Chips (includes 14 enriched corn or cornmeal, may be either flavored or plain) Pita (includes Greek, Syrian Flat Bread and Pocket Bread) Small 4 inch diameter 1

21 PORTIONS GRAINS AND BREADS Water Biscuits 5 Whole Wheat Wafers 5 Whole Wheat Crackers 5 (includes toasted wheat, cracked wheat and stone wheat types)

22 PORTIONS VEGETABLES Lettuce Celery 1 leaf or ¼ cup 3 inches long and ¾ inches wide 4 sticks Carrot 4 inches long and ½ inches wide 6 sticks

23 PORTIONS VEGETABLES Radishes, ½ inch diameter 7 Olives, ripe 8 Pickles, dill 4 to 4-3/4 inches long Pickles, sweet 2-3/4 to 3-1/2 in long 1/3 pickle or ¼ cup 1 pickle or ¼ cup

24 PORTIONS VEGETABLES Tomatoes 5 X 6 inch size ¼ tomato or ¼ cup Slices, medium, ¼ inch 2 slices or ¼ cup Cherry 4 tomatoes or ½ cup

25 PORTIONS FRUIT Apples Bananas Blueberries Strawberries Cantaloupe Grapes, with seeds Grapes, without seeds 1 apple or ½ cup 1 banana or ½ cup ½ cup ½ cup ¼ melon or ½ cup 12 grapes or ½ cup 18 grapes or ½ cup

26 PORTIONS FRUIT Nectarines Oranges Peaches Pears Plums Raisins Watermelon 1 nectarine or ½ cup 1 orange or ¾ cup 1 peach or ½ cup 1 pear or ½ cup 2 plums or ½ cup ¼ cup or 1.5 ounces ½ cup

27 PORTIONS MEAT AND MEAT ALTERNATE Lean meat, Poultry or Fish Cheese Eggs Yogurt, plain or sweetened Cooked dry beans or peas 2 ounces 2 ounces 1 large 8 oz or 1 cup 2 ounces

28 PORTIONS MILK Milk 1 cup or 8 ounces

29 ***Additional Resources Instructional posters on Offer vs. Serve are available on PEARS Form Download Examples of the posters are included on the next two slides.

30 BREAKFAST Three components must be offered for breakfast, including milk, a grain or bread, and a fruit or vegetable. A child must take at least two of the three components in order for a breakfast to be reimbursable. Children should be encouraged to take all components.

31 LUNCH For lunch and dinner, each of the five SFSP meal components must be offered. A child must take at least three of the five components in order for a lunch or dinner to be reimbursable. Children should be encouraged to take all components.