What to Expect during an Administrative Review

Transcription

1 What to Expect during an Administrative Review SNACT Annual Conference November 7, 2015 Teri Dandeneau, MS, RD Connecticut State Department of Education, Child Nutrition Programs Legislation for School Meals Healthy, Hunger-Free Kids Act (HHFKA) of 2010 Regulations governing Administrative Review reference TWO CRITICAL AREAS Meal Access and Reimbursement Meal Pattern and Nutritional Quality Connecticut State Department of Education November Legislation for School Meals Regulations REQUIRE FISCAL ACTION in the critical areas Additional important General Areas to be reviewed Connecticut State Department of Education November

2 What will CSDE be looking for when they visit my school? Connecticut State Department of Education November Administrative Review On-site Checklist Overview Meal Counting No overt identification Meal counted after all components of meal offered Consolidation of meal counts Cash out procedures Meal components and quantities Production records Visual check of portion sizes Check serving utensils Standardized recipes Product information for questionable items Variety of milk Offer vs. Serve Signage for students Cashier/staff knowledge Menu Posted And Justice for All poster displayed in public area Choking poster displayed in area where students consume food Potable water availability Most recent health inspection report posted in a public area HACCP plan on site Temperature logs Check storage areas Visual observation of food safety practices Competitive foods/smart Snacks violations vending, school store Training Records Connecticut State Department of Education November Meal Counting No overt identification Free and reduced-price eligible students are NOT EASILY IDENTIFIED by observation Meal counted AFTER all components of meal offered Students must be able to select all parts of the meal before the meal is counted for reimbursement Connecticut State Department of Education November

3 Meal Counting COMMON PROBLEMS - In-classroom breakfast or lunch situations Meals not counted at the point of service Using attendance records to count meals. Counts must be based on the children that are served Connecticut State Department of Education November Consolidation of Meal Counts Reviewer will watch process for determining the final daily meal count for the free, reduced and paid meals served Connecticut State Department of Education November Meal Counting COMMON PROBLEMS Cashier always comes out even Cashier backs out of overages/shortages in money Money not stored properly/securely Daily accounts not monitored Connecticut State Department of Education November

4 Meal Components and Quantities Production records Visual check of portion sizes Check serving utensils Standardized recipes Product information for questionable items Variety of milk Connecticut State Department of Education November OVERVIEW OF LUNCH MEAL PATTERN Five Lunch Components Meat and Meat Alternates Grains Vegetables Fruits Milk Connecticut State Department of Education November Food Components Meal Pattern for Lunch (Five-day Week) GRADES K-5 GRADES 6-8 GRADES 9-12 Daily Weekly Daily Weekly Daily Weekly FLUID MILK (cups), low-fat (1%) unflavored or fat-free unflavored or flavored FRUITS (cups) ½ 2 ½ ½ 2 ½ 1 5 VEGETABLES (cups) ¾ 3 ¾ ¾ 3 ¾ 1 5 Dark Green 0 ½ 0 ½ 0 ½ Red/Orange 0 ¾ 0 ¾ 0 1 ¼ Beans/Peas (Legumes) 0 ½ 0 ½ 0 ½ Starchy 0 ½ 0 ½ 0 ½ Other 0 ½ 0 ½ 0 ¾ Additional ½ GRAINS (ounce equivalents) MEATS AND MEAT ALTERNATES (ounce equivalents) Connecticut State Department of Education November

5 Five Vegetable Subgroups Based on 2010 Dietary Guidelines Vegetables grouped by NUTRIENT content COLOR IS A GUIDE but does not always identify the subgroup OTHER SUBGROUP DARK GREEN SUBGROUP Connecticut State Department of Education November DARK GREEN Vegetable Subgroup arugula beet greens bok choy broccoli broccoli rabe (rapini) broccolini butterhead lettuce (Boston, bibb) chicory Chinese cabbage celery cabbage cilantro collard greens endive escarole fiddle heads grape leaves kale mesclun mustard greens parsley spinach Swiss chard red leaf lettuce romaine lettuce turnip greens watercress This list is not all-inclusive Connecticut State Department of Education November RED/ORANGE Vegetable Subgroup acorn squash butternut squash carrots cherry peppers chili peppers (red) Hubbard squash orange peppers pimientos pumpkin red peppers salsa (all vegetables) sweet potatoes/yams tomatoes tomato juice winter squash This list is not all-inclusive Connecticut State Department of Education November

6 BEANS AND PEAS (LEGUMES) Vegetable Subgroup * Canned, frozen or cooked from dry black beans mung beans black-eyed peas (mature, dry) navy beans cowpeas pink beans edamame pinto beans fava beans red beans garbanzo beans (chickpeas) refried beans Great Northern beans soy beans kidney beans (mature, dry) lentils split peas lima beans (mature, dry) white beans * Does not include immature (fresh) beans or peas such as green beans, green lima beans and green (string) beans This list is not all-inclusive Connecticut State Department of Education November STARCHY Vegetable Subgroup black-eyed peas, fresh (not dry) corn cassava cowpeas, fresh (not dry) field peas, fresh (not dry) green bananas green peas jicama This list is not all-inclusive lima beans, green (not dry) parsnips pigeon peas, fresh (not dry) plantains potatoes poi taro water chestnuts yautia (tannier) Connecticut State Department of Education November OTHER Vegetable Subgroup artichokes asparagus avocado bamboo shoots bean sprouts, cooked only (for food safety), e.g., alfalfa, mung beans, green and yellow beets Brussels sprouts cabbage, green and red cactus (nopales) cauliflower celeriac celery chayote (mirliton) chives cucumbers daikon (oriental radish) eggplant fennel garlic green chili peppers green onions (scallions) green peppers horseradish iceberg lettuce kohlrabi leeks mushrooms okra olives onions peas in pod, e.g., snap peas, snow peas This list is not all-inclusive pepperoncini purple peppers pickles (cucumber) radishes rhubarb rutabagas shallots sauerkraut seaweed snap peas snow peas spaghetti squash tomatillo turnips wax beans yellow peppers yellow summer squash zucchini squash Connecticut State Department of Education November

7 The beans and peas (legumes) subgroup does NOT include Green peas STARCHY Subgroup Green lima beans STARCHY Subgroup Green beans OTHER Subgroup Connecticut State Department of Education October Crediting Beans and Peas (Legumes) May credit as vegetable OR meat alternate CANNOT credit one serving as BOTH components in same meal May offer two DISTINCT servings of legumes in one meal as vegetable and meat alternate salad with garbanzo beans (vegetable) and chili made with kidney beans (meat alternate) Connecticut State Department of Education October Vegetables at Lunch Subgroups can be offered in ANY ORDER AND AMOUNT throughout the week as long as menu meets weekly totals Larger amounts may be served if meals meet weekly DIETARY SPECIFICATIONS (limits for calories, saturated fat and sodium) Connecticut State Department of Education October

8 Additional Vegetables A catch-all category for additional vegetables that can come from ANY SUBGROUP to meet the weekly total Connecticut State Department of Education October Worksheet 2: Vegetable Subgroup Substitutions Group 1: Vegetables 1 and 2 Group 2: Vegetables 3 and 4 Group 3: Vegetables 5 and 6 Group 4: Vegetables 7 and 8 Group 5: Vegetables 9 and 10 Group 6: Vegetables 11 and 12 Identify the vegetable subgroup and list two vegetables from the same subgroup that you can substitute Connecticut State Department of Education October Vegetable Subgroups Connecticut State Department of Education October

9 Week 1 Week 2 Week 3 Week 4 Vegetable Subgroups Cycle Menu Monday Tuesday Wednesday Thursday Friday DARK GREEN RED/ORANGE LEGUMES STARCHY OTHER Broccoli Red leaf lettuce Carrots Sweet potato Chick peas Edamame Corn Peas Cucumbers Green beans RED/ORANGE LEGUMES STARCHY OTHER DARK GREEN Orange peppers Butternut squash Lentils Kidney beans Water chestnuts Potatoes Cauliflower Cabbage Spinach Romaine lettuce LEGUMES STARCHY OTHER DARK GREEN RED/ORANGE Split peas Black beans Corn Potatoes Celery Green peppers Boston lettuce Kale Acorn squash Tomatoes STARCHY OTHER DARK GREEN RED/ORANGE LEGUMES Peas Lima beans, green Beets Zucchini Broccoli Mesclun Carrots Tomatoes Split peas Navy beans Connecticut State Department of Education October Vegetable Subgroups Cycle Menu Vegetable Subgroup DARK GREEN RED/ ORANGE LEGUMES STARCHY OTHER Monday Tuesday Wednesday Thursday Friday Broccoli Red leaf lettuce Carrots Sweet potato Chick peas Edamame Corn Peas Cucumbers Green beans Spinach Romaine lettuce Orange peppers Butternut squash Lentils Kidney beans Water chestnuts Potatoes Cauliflower Cabbage Boston lettuce Kale Acorn squash Tomatoes Split peas Navy beans Corn Potatoes Celery Green peppers Broccoli Mesclun Carrots Tomatoes Split peas Black beans Peas Lima beans, green Beets Zucchini Bok choy Green leaf lettuce Red peppers Sweet potato Soy beans Kidney beans Plantains Cassava Snow peas Summer squash Connecticut State Department of Education October Other Crediting Considerations for Vegetables Mixed vegetables Soups Pureed vegetables Connecticut State Department of Education October

10 Mixed Vegetables Vegetable combinations from the SAME subgroup count toward that vegetable subgroup + + RED/ORANGE STARCHY Connecticut State Department of Education October Vegetable combinations that contain AT LEAST ⅛ cup each of DIFFERENT vegetable subgroups credit toward the appropriate subgroup for each vegetable ¼ cup Mixed Vegetables + + ¼ cup = ¼ cup RED/ORANGE AND ¼ cup STARCHY + Connecticut State Department of Education October Allowable Commercial Soups ADDITIONAL VEGETABLES 1 cup credits as ¼ CUP ADDITIONAL vegetables * Minestrone Tomato Tomato with other basic components such as rice Vegetable (contains only vegetables) Vegetable with other basic components such as meat or poultry LEGUMES 1 cup credits as ½ CUP LEGUMES subgroup Lentil Pea, e.g., split pea Bean, e.g., black bean, mixed bean * May use product formulation statement (PFS) or CN label to determine creditable amount Connecticut State Department of Education October

11 Crediting Soup Connecticut State Department of Education October Pureed Vegetables Must be RECOGNIZABLE, e.g., pureed foods made from ONE vegetable tomato sauce split pea soup mashed potatoes pureed butternut squash Combination foods with pureed UNRECOGNIZABLE vegetables credit only if they also provide an adequate amount of recognizable creditable vegetables Connecticut State Department of Education October Menu Planning Quiz for Vegetables Does each planned serving count as ½ cup of the VEGETABLES component? Product 1 Worksheet 1 ½ cup of fresh vegetables YES Connecticut State Department of Education October

12 Menu Planning Quiz for Vegetables Does each planned serving count as ½ cup of the VEGETABLES component? Product 2 Worksheet 1 ½ cup of canned vegetables YES Connecticut State Department of Education October Menu Planning Quiz for Vegetables Does each planned serving count as ½ cup of the VEGETABLES component? Product 3 Worksheet 1 ½ cup of vegetable juice YES However, the combined total of all vegetable juice cannot be more than HALF of the weekly vegetables component Connecticut State Department of Education October Menu Planning Quiz for Vegetables Does each planned serving count as ½ cup of the VEGETABLES component? Product 4 Worksheet 1 ½ cup of cooked spinach YES Connecticut State Department of Education October

13 Menu Planning Quiz for Vegetables Does each planned serving count as ½ cup of the VEGETABLES component? Product 5 Worksheet 1 ½ cup of spinach salad NO Raw leafy greens count as HALF the volume served Connecticut State Department of Education October Menu Planning Quiz for Vegetables Does each planned serving count as ½ cup of the VEGETABLES component? Product 6 Worksheet 1 ½ cup of legumes YES However, cannot be counted as both vegetable and meat alternate in the same meal Connecticut State Department of Education October Menu Planning Quiz for Vegetables Does each planned serving count as ½ cup of the VEGETABLES component? Product 7 Worksheet 1 2 tablespoons of tomato paste YES 1 tablespoon equals ¼ cup (FBG) 2 tablespoons equal ½ cup Connecticut State Department of Education October

14 Menu Planning Quiz for Vegetables Does each planned serving count as ½ cup of the VEGETABLES component? Product 7 Worksheet 1 2 tablespoons of tomato puree NO 2 tablespoons equal ¼ cup (FBG) Connecticut State Department of Education October Crediting Information for Vegetables Revised online sections to separate vegetables and fruits Connecticut State Department of Education October Let s Play What Would You Do? Broccoli is the vegetable of the day and the only vegetable offered as part of the reimbursable lunch. Halfway through lunch, you realize that you have no more broccoli! What would YOU do? Substitute with a. ½ cup pickles b. ½ cup of snap peas c. 1 cup of romaine lettuce d. ½ cup of green pepper slices Connecticut State Department of Education November

15 Let s Play What Would You Do? Broccoli is the vegetable of the day and the only vegetable offered as part of the reimbursable lunch. Halfway through lunch, you realize that you have no more broccoli! What would YOU do? Substitute with a. ½ cup pickles b. ½ cup of snap peas c. 1 cup of romaine lettuce d. ½ cup of green pepper slices Connecticut State Department of Education November Let s Play What Would You Do? The state review site visit is today and chickpea salad is on the menu. You realize that the kids don t like chickpea salad and you want to make a good impression, so you decide to remove it from the menu. Today is the only day during the week that a legume is served. What would YOU do? Substitute with a. a tossed garden salad containing 1 cup of dark green leafy vegetables (kids love salad!) b. ½ cup of three-bean salad made with wax beans, green beans and a garnish of kidney beans c. ½ cup of sweet corn relish d. none of the above Connecticut State Department of Education November Let s Play What Would You Do? The state review site visit is today and chickpea salad is on the menu. You realize that the kids don t like chickpea salad and you want to make a good impression, so you decide to remove it from the menu. Today is the only day during the week that a legume is served. What would YOU do? Substitute with a. a tossed garden salad containing 1 cup of dark green leafy vegetables (kids love salad!) b. ½ cup of three-bean salad made with wax beans, green beans and a garnish of kidney beans c. ½ cup of sweet corn relish d. none of the above Connecticut State Department of Education November

16 Let s Play What Would You Do? Golden corn is on the menu. The cook goes to the freezer and cannot find the corn! This is the only day during the week that a starchy vegetable is on the menu. What would YOU do? Substitute with a. ½ cup sweet potato fries b. ½ cup of baked beans c. ½ cup of potato puffs d. ½ cup of snow peas Connecticut State Department of Education November Let s Play What Would You Do? Golden corn is on the menu. The cook goes to the freezer and cannot find the corn! This is the only day during the week that a starchy vegetable is on the menu. What would YOU do? Substitute with a. ½ cup sweet potato fries b. ½ cup of baked beans c. ½ cup of potato puffs d. ½ cup of snow peas Connecticut State Department of Education November Some Solutions to Veggie Substitutions Determine why you ran out of a vegetable and plan better next time Make notes on production record Offer a DAILY RAINBOW VEGETABLE TRAY that includes all vegetable subgroups Provide easy access to all vegetable subgroups on EVERY SERVING LINE Connecticut State Department of Education November

17 Two Requirements for Grain Products 1. Must be WHOLE GRAIN-RICH 100% whole grain At least 50% whole grain 2. Must meet MINIMUM serving size Connecticut State Department of Education November Whole Grain-rich Ounce Equivalents Connecticut State Department of Education November Common Problems with Menu Compliance GRAINS Not meeting the MINIMUM QUANTITIES required for the grains component Refer to Whole Grain-rich Ounce Equivalents for School Nutrition Programs Connecticut State Department of Education November

18 Common Problems with Menu Compliance GRAINS Not all muffins are created equal! The battle of the muffin! Connecticut State Department of Education November Common Problems with Menu Compliance GRAINS Not all muffins are created equal! The battle of the muffin! CORN VS BLUEBERRY Which muffin would have to be larger to equal 1 oz. eq. of a grain? Connecticut State Department of Education November Common Problems with Menu Compliance GRAINS Not all muffins are created equal! 1 OZ. EQ. FOR CORN MUFFIN = 34 GRAMS OR 1.2 OZ 1 OZ. EQ. FOR ALL OTHER MUFFINS (INCLUDING BLUEBERRY) = 55 GRAMS OR 2 OZ Connecticut State Department of Education November

19 Common Problems with Menu Compliance Graham Cracker squares, 2-pack Weight = ¾ ounce Cannot credit as 1 oz eq grains GROUP B 1 oz eq = 28 grams (1 ounce) Connecticut State Department of Education November Production Records Connecticut State Department of Education November Connecticut State Department of Education November

20 Required Information on Production Records All planned menu items Serving sizes Planned number of portions Total amount of food prepared Amount of food leftover Actual number of meals served (reimbursable meals) Actual number of nonreimbursable meals served Connecticut State Department of Education November Ounces (Volume versus Weight) Volume (FLUID OUNCES) and weight (OUNCES) are NOT the same! USDA meal patterns measure fruits and vegetables components by VOLUME, not weight For production records, use CUP MEASUREMENTS for fruits, vegetables and grains such as rice or pasta Connecticut State Department of Education November Ounces (Volume versus Weight) Can CHANGE volume to weight or weight to volume using charts of equivalent weights and measures USDA FOOD BUYING GUIDE includes conversion information for foods that meet the meal pattern components Connecticut State Department of Education November

21 Visual Check of Portion Sizes Let s do the 60 second fruit challenge!!! Connecticut State Department of Education November Common Problems with Menu Compliance PORTION SIZE Think about it a ½-cup serving cannot fit into a 4-ounce cup unless filled COMPLETELY even with the top rim 4 ounce 5.5 ounce soufflé cup soufflé cup Use 5.5-ounce cup for ½-cup portions Connecticut State Department of Education November Visual Check of Portion Sizes Connecticut State Department of Education November

22 Serving Utensils Connecticut State Department of Education November Do you use a spoodle or a scoop? Connecticut State Department of Education November Do you use a spoodle or a scoop? Spoodle Scoop Connecticut State Department of Education November

23 Connecticut State Department of Education November Standardized Recipes Connecticut State Department of Education November Standardized Recipes A recipe that provides a consistent food product through the use of the same ingredients, measurements, and methods of preparation every time REQUIRED documentation to prove that a prepared food item contains the appropriate meal component as planned Connecticut State Department of Education November

24 Connecticut State Department of Education November Some Key Components of a Standardized Recipe Connecticut State Department of Education November Some Key Components of a Standardized Recipe Connecticut State Department of Education November

25 HOW IMPORTANT IS A RECIPE? LETS TO THE 60 SECOND CHALLENGE NEED TWO VOLUNTEERS! Connecticut State Department of Education November SECOND CHALLENGE Follow the recipe and make a reimbursable peanut butter and jelly sandwich in 60 seconds! Connecticut State Department of Education November Common Problems with Menu Compliance PEANUT BUTTER SANDWICH To meet the USDA meal pattern for meat/meat alternates (M/MA) for grades 9-12, must provide 4 tablespoons of peanut butter Minimum Daily M/MA Requirement of Peanut Butter for Lunch Grades M/MA Tablespoons Weight * K-5 1 oz eq oz oz eq oz oz eq oz * Food Buying Guide Connecticut State Department of Education November

26 Common Problems with Menu Compliance To meet 2 ounces of M/MA Serve a TRIPLE-DECKER SANDWICH (three slices of bread) with the full amount of peanut butter (4 tablespoons) OR Serve HALF (2 tablespoons) of the required amount of peanut butter with an ADDITIONAL PROTEIN SOURCE, e.g., 1 ounce of cheese cubes or ½ cup of yogurt Connecticut State Department of Education November Milk Variety Connecticut State Department of Education November Milk at Lunch and Breakfast Must offer AT LEAST TWO choices Whole milk and reduced fat (2%) milk CANNOT BE SERVED Connecticut State Department of Education November

27 REQUIRED for children with disabilities (medical statement from physician) OPTIONAL for children without disabilities (written parent request) Common Problems Milk Substitutions Nondairy milk substitutes that DO NOT meet the USDA nutrition standards for fluid milk substitutes Check the CSDE list of approved beverages Connecticut State Department of Education November Milk Substitutions Common Problem: Juice or water offered as a milk substitutes for nondisabled children Juice and water stored in milk cooler with the milk Connecticut State Department of Education November Offer versus Serve (OVS) Key areas include Signage Cashier/staff knowledge Connecticut State Department of Education November

28 Overview of OVS Schools MUST OFFER all required food components and quantities Students DECIDE which components to decline SAME MEAL PRICE if student declines any components Required for senior high schools Optional for lower grade schools Connecticut State Department of Education November Overview of OVS COMMON PROBLEMS Cashier implements OVS on the day of the Administrative Review - ONLY Cashier requires the student to take the entrée because it is good for them Cashier puts a ½ cup fruit or vegetable on the tray even though the child already has a ½ cup of fruit or vegetable just to be safe Connecticut State Department of Education November SIGNAGE TAKE A LOOK AT YOUR SIGNAGE TO SEE IF STUDENTS KNOW WHAT IS OFFERED AS PART OF THE REIMBURSABLE MEAL DO YOU PROMOTE FRUITS AND VEGETABLES? Connecticut State Department of Education November

29 Connecticut State Department of Education November FREE FRUIT with every lunch! Take 1 or 2 fruit choices Connecticut State Department of Education November Don t forget to take a fruit or vegetable! Connecticut State Department of Education November

30 Communicate Options for Fruit and Vegetable Selections Take up to 2 fruits and 2 vegetables! Connecticut State Department of Education November Best Practice for Signage Provide signage THROUGHOUT serving line to guide student selections Breakfast Example Select 1 or 2 FRUITS * *A complete meal includes at least 1 fruit! Connecticut State Department of Education November Is Menu Posted? Entrees Choose one (Meat/Meat Alternate and Grains) Hamburger on a bun Cheese pizza Grilled chicken and whole-wheat roll Vegetables Choose one or two Garden salad with choice of dressing Steamed broccoli Golden corn Oven-baked potatoes All Meals Include Five Components Meat/Meat Alternate (M/MA) Grains (G) Fruits (F) Vegetables (V) Milk (M) Fruits Choose one or two Orange smiles Fresh strawberries Sliced peaches Milk Choose one Low-fat (1%) milk Fat-free milk Fat-free chocolate milk Take at least ½ cup of fruit or vegetable and at least two other components Connecticut State Department of Education November

31 Is And Justice for All poster displayed in public area? Connecticut State Department of Education November Is choking poster displayed in area where students consume food? Connecticut State Department of Education November Is potable water available to students? Connecticut State Department of Education November

32 Is most recent Health Inspection Report posted in a PUBLIC area? Connecticut State Department of Education November Is HACCP plan on site? Temperature Logs Check storage areas Visual observation of food safety practices Connecticut State Department of Education November Competitive Foods/Smart Snacks Violations Vending machines School stores Be careful of substitutions Connecticut State Department of Education November

33 Smart Snacks Web Page Connecticut State Department of Education November Summary of Connecticut Nutrition Standards Connecticut State Department of Education November Training Records Connecticut State Department of Education November

34 Common Problems with Menu Compliance COMMERCIAL ENTREES Documentation must be available to indicate that a sufficient quantity of each meal component counted is provided in the serving size CN labels PFS Connecticut State Department of Education November Common Problems with Menu Compliance SCHOOL-MADE ENTREES Documentation must be available to indicate that the serving size provides a sufficient quantity of each meal component counted Standardized recipes Production Records Connecticut State Department of Education November Common Problems with Menu Compliance GRILLED CHEESE SANDWICH To meet the USDA meal pattern for meat/meat alternates (M/MA) for grades 9-12, must provide 2 OUNCES of cheese Connecticut State Department of Education November

35 Common Problems with Menu Compliance GRILLED CHEESE SANDWICH 2 SLICES of cheese does not necessarily equal 2 OUNCES of cheese USDA Commodity American Cheese 1 slice weighs ½ ounce 2 slices equal 1 ounce of cheese Use a SCALE or the PRODUCT S PFS to determine the correct number of slices Connecticut State Department of Education November Common Problems with Menu Compliance Menus must indicate that reimbursable meals are being offered to students Connecticut State Department of Education November Noncreditable Foods in School Nutrition Programs Connecticut State Department of Education November

36 Common Problems with Menu Compliance NONCREDITABLE FOODS COMPLIANCE Bacon & Turkey Bacon DO NOT COUNT AS A M/MA Cream Cheese DOES NOT COUNT AS A M/MA CONDIMENTS (e.g., Jam or jelly, salad dressings, relish, ketchup and mustard, etc.) - NOT RECORDED ON THE PRODUCTION RECORD Pudding - PLACING ON THE SAME TRAY AS FRUIT AS A DESSERT Connecticut State Department of Education November Crediting Foods Web Page Connecticut State Department of Education November Menu Planning Guide for School Meals Connecticut State Department of Education November

37 As you move forward with your new knowledge of what we will be looking for during an Administrative Review, remember to Connecticut State Department of Education November Use the resources available to you Connecticut State Department of Education November surround yourself with a great TEAM Connecticut State Department of Education November

38 don t be afraid to ask QUESTIONS Connecticut State Department of Education November take an occasional RISK Connecticut State Department of Education November and have a little FUN each day! Connecticut State Department of Education November

39 CSDE School Nutrition Programs Staff COUNTY Fairfield County Hartford County Middlesex County Windham County Litchfield County New Haven County New London County Tolland County CONSULTANT Fionnuala Brown Teri Dandeneau Susan Alston Allison Calhoun-White Jackie Schipke Monica Pacheco Nutrition Education Coordinator Susan Fiore Connecticut State Department of Education Bureau of Health/Nutrition, Family Services and Adult Education 25 Industrial Park Road Middletown, CT Connecticut State Department of Education November