What to Expect during an Administrative Review

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 2015 2 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 2015 3 1

What will CSDE be looking for when they visit my school? Connecticut State Department of Education November 2015 4 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 2015 5 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 2015 6 2

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 2015 7 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 2015 8 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 2015 9 3

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 2015 10 OVERVIEW OF LUNCH MEAL PATTERN Five Lunch Components Meat and Meat Alternates Grains Vegetables Fruits Milk Connecticut State Department of Education November 2015 11 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 1 5 1 5 1 5 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 0 1 0 1 0 1 ½ GRAINS (ounce equivalents) 1 8-9 1 8-10 2 10-12 MEATS AND MEAT ALTERNATES (ounce equivalents) 1 8-10 1 9-10 2 10-12 www.sde.ct.gov/sde/cwp/view.asp?a=2626&q=333770 Connecticut State Department of Education November 2015 12 4

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 2015 13 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 2015 14 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 2015 15 5

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 2015 16 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 2015 17 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 2015 18 6

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 2015 19 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 2015 20 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 2015 21 7

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 2015 22 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 2015 23 Vegetable Subgroups www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/crediting/vegetable_groups.pdf Connecticut State Department of Education October 2015 24 8

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 2015 25 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 2015 26 Other Crediting Considerations for Vegetables Mixed vegetables Soups Pureed vegetables Connecticut State Department of Education October 2015 27 9

Mixed Vegetables Vegetable combinations from the SAME subgroup count toward that vegetable subgroup + + RED/ORANGE STARCHY Connecticut State Department of Education October 2015 28 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 2015 29 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 2015 30 10

Crediting Soup www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/crediting/credit_soup.pdf Connecticut State Department of Education October 2015 31 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 2015 32 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 2015 33 11

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 2015 34 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 2015 35 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 2015 36 12

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 2015 37 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 2015 38 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 2015 39 13

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 2015 40 Crediting Information for Vegetables Revised online sections to separate vegetables and fruits www.fns.usda.gov/tn/food-buying-guide-school-meal-programs Connecticut State Department of Education October 2015 41 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 2015 42 14

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 2015 43 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 2015 44 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 2015 45 15

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 2015 46 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 2015 47 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 2015 48 16

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 2015 49 Whole Grain-rich Ounce Equivalents www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/crediting/grainsozeq.pdf Connecticut State Department of Education November 2015 50 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 www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/crediting/grainsozeq.pdf Connecticut State Department of Education November 2015 51 17

Common Problems with Menu Compliance GRAINS Not all muffins are created equal! The battle of the muffin! www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/crediting/grainsozeq.pdf Connecticut State Department of Education November 2015 52 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? www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/crediting/grainsozeq.pdf Connecticut State Department of Education November 2015 53 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 www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/crediting/grainsozeq.pdf Connecticut State Department of Education November 2015 54 18

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 2015 55 Production Records www.sde.ct.gov/sde/cwp/view.asp?a=2626&q=320672 Connecticut State Department of Education November 2015 56 Connecticut State Department of Education November 2015 57 19

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 2015 58 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 2015 59 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 2015 60 20

Visual Check of Portion Sizes Let s do the 60 second fruit challenge!!! Connecticut State Department of Education November 2015 61 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 2015 62 Visual Check of Portion Sizes Connecticut State Department of Education November 2015 63 21

Serving Utensils Connecticut State Department of Education November 2015 64 Do you use a spoodle or a scoop? Connecticut State Department of Education November 2015 65 Do you use a spoodle or a scoop? Spoodle Scoop Connecticut State Department of Education November 2015 66 22

www.nfsmi.org/resourceoverview.aspx?id=250 Connecticut State Department of Education November 2015 67 Standardized Recipes Connecticut State Department of Education November 2015 68 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 2015 69 23

Connecticut State Department of Education November 2015 70 Some Key Components of a Standardized Recipe Connecticut State Department of Education November 2015 71 Some Key Components of a Standardized Recipe Connecticut State Department of Education November 2015 72 24

HOW IMPORTANT IS A RECIPE? LETS TO THE 60 SECOND CHALLENGE NEED TWO VOLUNTEERS! Connecticut State Department of Education November 2015 73 60 SECOND CHALLENGE Follow the recipe and make a reimbursable peanut butter and jelly sandwich in 60 seconds! Connecticut State Department of Education November 2015 74 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 2 1.1 oz 6-8 1 oz eq 2 1.1 oz 9-12 2 oz eq 4 2.2 oz * Food Buying Guide Connecticut State Department of Education November 2015 75 25

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 2015 76 Milk Variety Connecticut State Department of Education November 2015 77 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 2015 78 26

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 www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/crediting/milk_sub.pdf Connecticut State Department of Education November 2015 79 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 2015 80 Offer versus Serve (OVS) Key areas include Signage Cashier/staff knowledge Connecticut State Department of Education November 2015 81 27

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 2015 82 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 2015 83 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 2015 84 28

Connecticut State Department of Education November 2015 85 FREE FRUIT with every lunch! Take 1 or 2 fruit choices Connecticut State Department of Education November 2015 86 Don t forget to take a fruit or vegetable! Connecticut State Department of Education November 2015 87 29

Communicate Options for Fruit and Vegetable Selections Take up to 2 fruits and 2 vegetables! Connecticut State Department of Education November 2015 88 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 2015 89 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 2015 90 30

Is And Justice for All poster displayed in public area? www.fns.usda.gov/sites/default/files/475cs Connecticut State Department of Education November 2015 91 Is choking poster displayed in area where students consume food? http://ccthd.org/documents/chokingposterrevised.pdf Connecticut State Department of Education November 2015 92 Is potable water available to students? Connecticut State Department of Education November 2015 93 31

Is most recent Health Inspection Report posted in a PUBLIC area? Connecticut State Department of Education November 2015 94 Is HACCP plan on site? Temperature Logs Check storage areas Visual observation of food safety practices Connecticut State Department of Education November 2015 95 Competitive Foods/Smart Snacks Violations Vending machines School stores Be careful of substitutions Connecticut State Department of Education November 2015 96 32

Smart Snacks Web Page www.sde.ct.gov/sde/cwp/view.asp?a=2626&pm=1&q=335400 Connecticut State Department of Education November 2015 97 Summary of Connecticut Nutrition Standards www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/hfc/summarycns2015.pdf Connecticut State Department of Education November 2015 98 Training Records Connecticut State Department of Education November 2015 99 33

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 2015 100 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 2015 101 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 2015 102 34

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 2015 103 Common Problems with Menu Compliance Menus must indicate that reimbursable meals are being offered to students Connecticut State Department of Education November 2015 104 Noncreditable Foods in School Nutrition Programs www.sde.ct.gov/sde/lib/sde/pdf/deps/nutrition/nslp/crediting/noncredsnp.pdf Connecticut State Department of Education November 2015 105 35

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 2015 106 Crediting Foods Web Page www.sde.ct.gov/sde/cwp/view.asp?a=2626&q=333796 Connecticut State Department of Education November 2015 107 Menu Planning Guide for School Meals www.sde.ct.gov/sde/cwp/view.asp?a=2626&q=334320 Connecticut State Department of Education November 2015 108 36

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 2015 109 Use the resources available to you Connecticut State Department of Education November 2015 110 surround yourself with a great TEAM Connecticut State Department of Education November 2015 111 37

don t be afraid to ask QUESTIONS Connecticut State Department of Education November 2015 112 take an occasional RISK Connecticut State Department of Education November 2015 113 and have a little FUN each day! Connecticut State Department of Education November 2015 114 38

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 fionnuala.brown@ct.gov 860-807-2129 Teri Dandeneau teri.dandeneau@ct.gov 860-807-2079 Susan Alston susan.alston@ct.gov 860-807-2081 Allison Calhoun-White allison.calhoun-white@ct.gov 860-807-2008 Jackie Schipke jackie.schipke@ct.gov 860-807-2123 Monica Pacheco monica.pacheco@ct.gov 860-807-2073 Nutrition Education Coordinator Susan Fiore susan.fiore@ct.gov 860-807-2075 Connecticut State Department of Education Bureau of Health/Nutrition, Family Services and Adult Education 25 Industrial Park Road Middletown, CT 06457 Connecticut State Department of Education November 2015 115 39