The Summer Food ServiceProgram for Children

Webcast 2: Planning the

Program

Meal Service

Providing Food & Fun So Children Can

Have a Fabulous Summer!

Helpful InformationHave your training binder with the current manuals and attachments put together and in front of you during the webcast. If you have not received the current SFSP materials, you must request them by completing the online SFSP Training Registration that is posted to our website: http://fns.dpi.wi.gov/fns_training.

Each sponsor must register for training and/or materials online in order to participate this summer.

It may be helpful to print this PowerPoint prior to viewing so that you can take notes. If you have not yet printed, go back to the training website where you clicked on this presentation and click on the PowerPoint icon on the right to access the PowerPoint.

Display features are located at the bottom right of the screen.

SFSP Materials

• Administrative Guidance Manual for Sponsors (blue)

• Site Supervisor’s Guide (yellow)

• Monitor’s Guide (pink)

• Nutrition Guidance Manual for Sponsors (purple)

The Attachment section contains most of the forms you will need for Program documentation. If you need additional copies – you can download them from our website: http://fns.dpi.wi.gov/fns_market2

Planning the ProgramMeal Service

Meal Service

• Meal Preparation

• Nutrition Goals

• Menu Planning Meal Pattern, Special

Needs

Meal Preparation SFSP Training Binder Tab 4

Self-prep – sponsor prepares their own meals on-site or at central location.

Vended – sponsor buys meals from a school or caterer/Food Service Management Company (FSMC); requires an agreement between sponsor and vendor which must be submitted with the Application – Sample Agreements (Attachment 17A and 17B) located under Tab 4 of the Attachments.

Purchasing meals only from a school – written agreement between the school and sponsor is much simpler and does not require the formal competitive purchasing procedures. Use Attachment 17A.

Purchasing meals from a caterer/FSMC – written agreement between caterer/FSMC and sponsor is required. Formal competitive purchasing is not required unless the contract is expected to exceed $150,000. For those contracts under $150,000, please use Attachment 17B. Contact DPI for a Prototype Invitation for Bid and Contract that will EXCEED $150,000. If contract exceeds $150,000, must follow the formal bid procedures and the invitation to bid and bid schedule must be submitted to DPI for review. DPI must be present for bid openings exceeding $150,000.

NOTE: Agencies with year-round FSMC contracts, participating in the SFSP, must have SFSP language in their contract or the contract must be rebid.

Nutrition Goals Nutrition Guidance for Sponsors

• Provide meals that meet the meal pattern requirements and are appetizing to children. The meal pattern requirements ensure that children

receive well-balanced meals that supply the kinds and amounts of foods that they require to help meet their nutrient and energy needs.

• Meet the Dietary Guidelines Challenge by: Adding variety to your menus; Lowering saturated fat, trans fat, cholesterol, salt and

added sugars; Practicing food safety rules.

Nutrition Goals Nutrition Guidance for Sponsors

Evaluating Your Menu & Eating Environment

Use the Summer Menu Checklist in the menu planning section of the Nutrition Guidance Manual for Sponsors!

Evaluate the Eating Environment:• Creating a positive eating environment• Incorporating nutrition education• Promoting physical activity

Meal Pattern Requirements

• Open/Restricted Open/Enrolled sites can serve up to two meals services per day in any combination other than lunch and supper.

• Camps and Migrant Sites can serve up to three meals per day (any combination of breakfast, lunch, supper and snack)

– School Food Authorities:Can use the SFSP Meal Pattern; orThe same menu planning system used in prior school

year.Can implement the Offer Vs Serve Provision at all

sites.

Meal Pattern Requirements

For a breakfast to be a reimbursable meal it must contain:

• one serving of milk (8 fluid ounces);

• one serving of a vegetable or fruit or full-strength juice (1/2 cup); and

• one serving of grain/bread (varies)

• a meat or meat alternate is optional.

Meal Pattern Requirements

For a snack to be reimbursable, it must contain two allowable food items. Each food item must be from a different food component.

Juice cannot be served when milk is served as the only other component.

Meal Pattern Requirements

For a lunch or supper to be a reimbursable meal it must contain:• one serving of milk (8 fluid ounces);• two or more servings of vegetables and/or

fruits (combined must equal ¾ cup);• one serving of grain/bread (varies); and• one serving of meat or meat alternate (2

ounces).

Offer VS. Serve & Reducing Waste

Offer vs. Serve is an option for all sponsored sites!

Offer vs. Serve = opportunity to minimize food waste

• Breakfast (revised requirements): 3 food components are required for a reimbursable

meal 4 different food items must be offered

• Fourth item can be fruit/vegetable, bread/grain, or meat/meat alternate

A child may decline 1 food item offered at breakfast • any 1 of the 4 items

Offer VS. Serve & Reducing Waste

Lunch or Supper: (revised requirements) Four components required, must be offered through at least five food items:

One serving of meat/meat alternate; Two different servings of fruit/vegetable; One serving of grain/bread; One serving of fluid milk.

A child must take at least 3 of the 4 food components, rather than items, to meet OVS requirements.

Snack: No Offer vs. Serve option for snacks!

Reducing Waste at Meal Service

What else can be done to minimize waste?

• Implement a sharing table for food items at the end of the serving line if allowed by your health dept. These should be items that are wrapped or self contained (banana, milk) and if perishable, be placed on ice. Allow other children who would like ‘seconds’ on an item to take the food to eat from the sharing table. Unless it is a whole fruit, vegetable or grain item the food item must be consumed immediately.

• Food that is safe to reuse the following day needs to be documented as a ‘leftover’ by the site and then documented on the meal count sheet and on the inventory/production record used by the sponsor. This is required to show that the site had enough of that component on hand the following day to offer all children a complete meal.

• When possible, offer children choices from the various components.

Meal count forms and production records for ‘recycling milk and/or food’ can be found under Tab 10, in the Attachment Section of your materials.

Field Trips

All meals taken on a field trip must meet the same meal pattern requirements if you want to claim for them – No exceptions!

1. Sites must notify the sponsor of the field trip ahead of time. Open sites need to keep meals on-site for those children not going on the field trip;

2. Production records must be kept for the field trip meal. If the meal is not prepared by the sponsor, complete production information must be obtained from the caterer or restaurant indicating that the meal provided met the meal pattern requirements for the meal to be claimed. This can be difficult!

3. A meal count form must be completed when meals are distributed.

Accommodating Children With Special Needs

Food Allergies

• Caused by the body’s immune system• Most common in infants due to their immature digestive

systems• Determination should be made whether the child’s

allergic condition meets USDA’s definition of a disabilityFood Intolerances

• Do not involve the body’s immune system • lactose intolerance is an example• Not a disability• Sponsors are not required, but are encouraged, to

provide food substitutions

Accommodating Children With Special Needs

A child whose disability restricts his/her diet shall be provided food substitutions only when supported by a statement signed by a licensed physician.

The medical statement shall identify:• the individual’s disability and why the disability

restricts the child’s diet

• the major life activity affected by the disability

• the food or foods to be omitted from the child’s diet and

• the food or choice of foods that must be substituted

Milk Substitutions for School Programs

This rule allows non-disabled students who cannot consume fluid milk due to medical or special dietary needs to submit a note from a medical authority or parent as evidence they need an alternative to fluid milk.• If a school chooses to accommodate a request for a milk

substitution that is not a disability (which can now be signed by medical authority or parent/guardian), they must provide a nutritionally equivalent substitute.

• This rule is not intended to accommodate students who do not drink cow’s milk due to taste or personal preference.

• Nondairy beverages offered as fluid milk substitute must be nutritionally equivalent to fluid milk and provide specific levels of calcium, protein, vitamins A and D, magnesium, phosphorus, potassium, riboflavin and vitamin B-12. More specifics on the amounts are found in the Final Rule and in the USDA memo “Q&As: Milk Substitution for Children with

Medical or Special Dietary Needs (SP-35-2009).

For more information, visit our website: http://fns.dpi.wi.gov/fns_regs

Menu Planning

2-4 weeks of menus MAY be sent to DPI for review during the Application approval process. It is not required unless and agency is NEW or has had problems with menu planning in the past.• sponsor will designate on the application as to whether

or not menus will be sent in

• once received they will be evaluated by DPI

• sponsor will receive feedback with the approval letter

Please!! Review the menu evaluation that comes back with the approved application-agreement for changes that may be REQUIRED.

Meal Time Rules!

• Complete meals must be served to all children;

• If additional foods beyond the regular meal pattern are provided, ensure that they are creditable;

• All meals (1st and 2nd) must be served only during the approved meal service time.

• The number of meals served to children are to be counted as the children receive a complete

meal;

• If second meals are served it should be done after all other children have received a first meal;

• Meals must be counted in the correct category – 1st meals, 2nd meals, Disallowed Meals, Non-program Adult Meals, Program Adult Meals.

Meal Time Rules!

• Children need to remain on-site when eating their meal.

Only one whole fruit/vegetable or one grain/bread item may be taken off-site for later consumption (this is left to the discretion of the sponsor whether or not to allow this)

• Provide meals to all children without discrimination

• Required Postings Display menu for the week/month

Display “and Justice for All” Poster

Recap of Program Planning Meal Service

• Meal Preparation • Self Prep or Vended

• Determine Nutrition Goals of your

program • Creating a positive eating

environment• Incorporating nutrition education• Promoting physical activity

• Planning Menus • Meeting Meal pattern requirements• Considering Special Needs• Following Meal Time Rules

Webcast 2: Planning the ProgramMeal Service

Providing Food & Fun So Children Can Have a Fabulous Summer!

The Summer Food ServiceProgram for Children

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