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The Summer Food Service Program for Children Webcast 3: Planning the Program Meal Service Production Providing Food & Fun So Children Can Have a Fabulous Summer!
| Date post: | 12-Jan-2016 |
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The Summer Food ServiceProgram for Children
Webcast 3: Planning the
Program
Meal Service Production
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 - Production
Meal Service Production
• Production Records
• Purchasing
• Sanitation and Food Safety
Production Records/WorksheetsTab 4, Meal Service
Production Planning Resources
• Production Records and Worksheets - An
Overview
• Blank Production Record Prototypes
• Prototype Production Worksheets and
Instructions
Production RecordsTab 4, Meal Service
Provide minimal documentation of meal
estimated number to serveactual number servedmenu food itemserving sizequantity preparedquantity leftover
Prototype production recordsPlease note the additional line for the second fruit/vegetable (lunch and supper) and column for quantity leftover.Quantity leftover especially important if that food will be served the following day.
Simple…but does not help you plan production – Recommended only for experienced production planners!
Production WorksheetsTab 4, Meal Service
Provide a method to determine the amount of a menu item to purchase AND prepare based on the estimated participation and portion size.
Requires reference to yield information from:
The Food Buying GuideChild Nutrition LabelsFood SpecificationsStandardized RecipesGrain/Bread Chart – found in the FBG and Nutrition
Guidance ManualUSDA Foods Fact Sheets
Helps to ensure that meal pattern requirements are met.
Food Buying Guide
Food Buying Guide (FBG)
Essential piece in planning meals and production
Provides food yields
The FBG is on the USDA website. Any updates to the FBG are posted at: http://www.fns.usda.gov/tn/resource-library
Child Nutrition (CN) Labels
The CN Labeling Program is a voluntary Federal labeling program for Child Nutrition Programs.
Provides information on how a product contributes to the meal pattern requirements.
If you purchase a product that does not have a CN label, you must obtain a food manufacturer‘s specification sheet.
Recipes Standardize and Analyze
Begin with a standardized recipe:must list all ingredients with measures.must provide the # of portions it makes.
Next, analyze recipe to determine contribution to meal pattern – see FBG, Appendix A.
Having standardized recipes makes it easy to plan the menu and production. Documentation on the production record can then be limited to referencing the standardized recipe – no need to detail all ingredients!
http://healthymeals.nal.usda.gov/recipes
Recipes Standardize and Analyze
What’s Cooking? USDA Mixing Bowl includes:Advanced search filter options by specific USDA
programs, course, cooking equipment and cuisine.“Themed” nutrition focus searching in areas specific to
food groups and nutrients.Nutrition information for many recipes.Access to the USDA Foods Fact Sheets and corresponding
recipes.Quantity recipes for USDA programs or to feed larger
crowds.Option to select recipes to create a personal cookbook to
print or download.
Find the USDA Mixing Bowl @ www.whatscooking.fns.usda.gov/
Grain/Bread Chart & Crediting
Found in Reference Section of the Nutrition Guidance Manual and on page 3-15 of the Food Buying Guide.
Helps you to determine the size of a grain product to serve to meet minimum portion size requirements without analyzing a recipe – required for purchased items that do not or are not eligible to have a CN label.
Purchasing Food & Nonfood Supplies
Tab 4, Meal ServiceRequirements:
Competitive purchasing practices are to be followed when purchases of food and non-food supplies are below $150,000. Keep a log of contacts with vendors to show competitive purchasing – Tab 4, Procurement Log
When purchases exceed $150,000 - formal bid procedures must be followed:
• Solicit bidders through Invitations for Bid• Bids are sealed/opened publicly• Results in a fixed price contract• Contract awarded to the responsive/responsible
bidder lowest in price• No negotiations
Purchasing Food & Nonfood Supplies
Tab 4, Meal ServiceRemember to:
• Consider minority vendors.• Buy American: “Section 104(d) of the William F.
Goodling Nutrition Reauthorization Act of 1998 requires schools and institutions participating in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) in the contiguous United States to purchase, to the maximum extent practicable, domestic commodities or products for use in meals served under NSLP and SBP.” The Summer Food Service Program is included in this requirement as it is authorized as part of the NSLP.
• Include the Certification Statement – $25,000 thresholdSuspension/Debarment Found under Tab 4
Additional ResourceNutrition Guidance Manual
USDA Foods (Commodities)Tab 4, Meal Service
You may receive USDA Foods if:• you prepare your own meals;
• a school prepares your meals; or
• you are a school and your meals are prepared by a FSMC that provided service in the most recent school year for NSLP/SBP.
USDA Foods Offer:• the amount offered is dependent on the estimated
number of meals to be served over the summer.
Refer to the USDA Foods – Frequently Asked Questions and the Wisconsin USDA Foods Internet Ordering attachments under tab 4 for specific information on ordering USDA Foods.
USDA Foods Tab 4, Meal Service
TWO APPLICATION DEADLINES if you want USDA Foods
See the Internet Ordering System attachment for specific dates!!
1. The SFSP Application must be submitted on-line and all required documents uploaded into the contract by Mid April.
Choose to pick-up or receive delivery; pick up locations are Madison and Eau Claire.
2. If you have ordered SFSP USDA Foods in previous years, you will be able to submit the USDA Foods contact and delivery information in the USDA Foods Internet Ordering System in early March. This must be done by Mid April in order to be eligible to receive commodities. The internet instructional manual is posted
on the DPI website: http://fns.dpi.wi.gov/fns_market2
USDA Foods Tab 4, Meal Service
Towards the end of April - eligible agencies will receive instruction packet on placing the USDA Foods order. The information packet will include detailed internet instructions for placing the order and will provide instructions for pick-up or delivery.
Order USDA Foods on-line early in May. Print a copy of the USDA Foods order from the USDA
Foods Internet System after Mid May. Order received in June. Transfer leftovers at end of summer to a school or
food pantry that receives USDA Foods. SFAs may keep leftover USDA Foods to use in NSLP.
Sanitation and Food Safety
Notify your health department prior to the start of your SFSP operation via mail or e-mail. Document correspondence you have with them.
Include sanitation and food safety training during your annual operational training that is required for ALL employees and/or volunteers that have food service responsibilities.
• Utilize the information provided in the Nutrition Guidance Manual for Sponsors
• Consider inviting a local sanitarian to your training and/or send appropriate personnel to a Serve Safe course
http://www.fns.usda.gov/food-safety/food-safety
Sanitation and Food Safety
http://www.fns.usda.gov/food-safety/food-safety
Be sure to provide employees/volunteers with what they need to follow the rules on a daily basis: paper towels, sanitizing solution for cleaning tabletops, sanitizer test kits, plastic gloves, hairnets/hats, coolers with ice when needed, etc.
Post signs with a list of good sanitation practices in appropriate locations as reminders. Post instructions for manual washing and preparing sanitizing solutions.
Closely monitor employees and volunteers throughout the summer to ensure that proper sanitation and food safety practiced are followed.
Recap of Program Planning Meal Service Production
Complete Production Records/Worksheets to document meals/snacks;
Follow informal or formal purchasing procedures;
Complete the SFSP and USDA Foods
Applications if you wish to receive an offer of USDA Foods;
Remember Sanitation and Food Safety.
Webcast 3: Planning the ProgramMeal Service Production
Providing Food & Fun So Children Can Have a Fabulous Summer!
The Summer Food ServiceProgram for Children
The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.)If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at [email protected]. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).USDA is an equal opportunity provider and employer.
