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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.

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Presentation on theme: "The Summer Food Service Program for Children Webcast 3: Planning the Program Meal Service - Production Providing Food & Fun so Children Can Have a Fabulous."— Presentation transcript:

1 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!

2 Helpful Information Have 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: Each sponsor must register for training and/or materials online in order to participate. 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.

3 SFSP Materials Administrative Guidance Manual for Sponsors (blue) Site Supervisors Guide (yellow) Monitors 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:

4 Program Requirements Planning the Program Meal Service Production

5 Production Records/Worksheets Tab 4, Meal Service Production Planning Resources –Production Records and Worksheets-An Overview –Blank Production Record Prototypes –Prototype Production Worksheets and Instructions

6 Production Records Tab 4, Meal Service Provide minimal documentation of meal service –estimated number to be served –actual number served –menu –food item –serving size –quantity prepared –quantity leftover Several prototype production records are in your binder –Please 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. Still simple…but does not help you plan production – Recommended only for experienced production planners!

7 Production Worksheets Tab 4, Meal Service Provides 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 Guide –Child Nutrition Labels –Food Specifications –Standardized Recipes –Grain/Bread Chart – found in the FBG and Nutrition Guidance Manual –Commodity Fact Sheets Helps to ensure that meal pattern requirements are met.

8 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:

9 Food Buying Guide Online Calculator Check it out at:

10 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 manufacturers specification sheet.

11 Recipes Standardize and Analyze Begin with a standardized recipe –Must have list of 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! You can find standardized recipes on the USDA Healthy School Meals Resource System website: r=14&tax_level=1&tax_subject=230 r=14&tax_level=1&tax_subject=230

12 Grain/Bread Chart & Crediting Found on 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.

13 Purchasing Food & Nonfood Supplies Tab 4, Meal Service Requirements –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 the $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

14 Purchasing Remember to: –Consider minority vendors: All sponsors are encouraged to take affirmative steps to ensure that minority firms and womens business enterprises are used when possible. –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 – Suspension/Debarment Found under Tab 4 Additional Resource –Nutrition Guidance Manual

15 USDA Foods (Commodities) Tab 4, Meal Service You may receive USDA Foods if: –you prepare your own meals; –a school prepares your meals; –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.

16 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 ed/faxed/mailed to DPI by Mid April. –Choose to pick-up or receive delivery; pick up locations are Darien 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: Towards the end of April, eligible agencies will receive an 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 using the Internet 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.

17 Sanitation and Food Safety Notify your health department prior to the start of your SFSP operation via mail or . 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 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.

18 Recap of Program Planning Meal Service Production Plan menus following the meal pattern requirements and Dietary Guidelines; 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

19 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! In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C or call toll free (866) (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity provider and employer.

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