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S UMMER F OOD S ERVICE GUIDELINES FOR COMMUNITY BASED ORGANIZATIONS.

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Presentation on theme: "S UMMER F OOD S ERVICE GUIDELINES FOR COMMUNITY BASED ORGANIZATIONS."— Presentation transcript:

1 S UMMER F OOD S ERVICE GUIDELINES FOR COMMUNITY BASED ORGANIZATIONS

2 SUMMER MEALS PROGRAM GUIDELINES Feeder sites must be notified of the number of meals needed by 9am on each day of service The number of meals you request may not exceed the number requested on your approved application Any change of information will require filing of a new application and re-approval of the program SUMMER MEALS WILL ONLY BE PREPARED FOR PROGRAMS APPROVED THROUGH SchoolFood HEADQUARTERS Summer Meals are served to eligible children (under 19) and paying adults

3 INFORMATION FOR YOUR LOCATION KEEP THE FOLLOWING INFORMATION HANDY—IT WILL HELP YOU WHEN CALLING YOUR FEEDER SCHOOL FEEDER SCHOOL: _________________________ Phone Number: _______________________ Scheduled Time of Delivery: ___________ Number of Children in Program: __________ MIE Code Number (if applicable): _________ LIC Headquarters Phone: (718) S chool F ood Web Site : PS 123 (718) : SAMPLE

4 INFORMATION FOR YOUR LOCATION COMPLETE AND POST THIS FORM TO KEEP INFORMATION HANDY—IT WILL HELP YOU WHEN CALLING YOUR FEEDER SCHOOL FEEDER SCHOOL: _________________________ Phone Number: _______________________ Scheduled Time of Delivery: ___________ Number of Children in Program: __________ MIE Code Number (if applicable): _________ District Field Office Phone: _______________ LIC Headquarters Phone: (718) S chool F ood Web Site :

5 SITE CHECKLIST : POSTINGS – Department of Health certification on site – DOH Inspection records available for review – Employee with Food Protection Certificate on site – “Justice for All” poster displayed – S chool F ood Menu Posted – Adjusted when necessary to reflect the meal served All records must be maintained and available for review for the duration of the program

6 SITE CHECKLIST : REFERENCES Visit our Website to View Summer Food Service Guidelines for CBOs – Enrollment and Attendance rosters available – CBO Guidelines on hand for reference – At least 5 days of: – Signed and dated delivery receipts – Meal count records (MIE 3 forms)

7 SUMMER MEALS PROGRAM GUIDELINES All five components must be served to all children—serve complete meals Serve meals at the time indicated on your approved application Store meals properly until service—at sites without refrigeration meals must be served within one hour of delivery All food must be consumed during the designated meal period—do not save leftover milk or food PROGRAM DIRECTORS AND SUPERVISORS ARE RESPONSIBLE FOR MONITORING THE PROPER SERVICE OF FOOD TO CHILDREN Safe handling and distribution of complete meals are the responsibility of the program requesting service

8 SUMMER MEALS PROGRAM GUIDELINES Record accurate meal counts daily—based on complete meals served to children—on MIE-3 (Daily Count of Meals Served and Cash Receipt) Site copy of MIE-3 must be available for review at the site throughout the program S chool F ood copy of completed, signed MIE-3 must be returned to feeder site each Monday ACCURATE RECORD KEEPING AND TIMELY SUBMISSION OF S chool F ood FORMS ARE CRUCIAL FOR RUNNING A SUCCESSFUL SUMMER MEALS PROGRAM ALL MEAL COUNTS INCLUDING BBQ, PICNIC, AND TRIP MEALS MUST BE RECORDED

9 Record Breakfasts Served Daily Record Lunches Served Daily SignatureDateTitle Queens 27 Vacation Bible 7/11/ SAMPLE MIE 3 FORM Record Trip Lunches Served Daily

10 WHAT WE MEAN... Satellite Site—A Location where meals are received and served that is outside a S chool F ood cafeteria. Feeder School—The location where the meals you receive are prepared and transported from. Transporters—Insulated bags that SchoolFood uses to transport and maintain temperature of cold meals for New York City Department of Education Satellite Programs. Delivery receipts must be signed and dated—record the number of meals received and time of delivery

11 TRIP MEALS Trip Request forms are used to request trip lunches for your group  S chool F ood can provide two types of meals: 1. Cooler Lunch—Meals with a sandwich that must be kept at or below 40º using coolers provided by the satellite site with at least 12 frozen ice packs per cooler. SchoolFood will not provide these coolers. 2. Non-Cooler Lunch—A meal that does not require refrigeration or coolers. Peanut Butter and Jelly sandwiches are provided, along with fresh fruit, a raw vegetable, and shelf stable (UHT) milk. S chool F ood PROVIDES MEALS FOR CHILDREN WHEN THEY GO ON A TRIP AWAY FROM THE SATELLITE LOCATION Please give your feeder school at least one week advance notice to prepare your request

12 COOLER MENU 1.Tuna, Meat and/or Cheese 2.Wheat Bun 3.Carrot Sticks 4.Apple 5.Milk 1. PROTEIN 2. BREAD 3. VEGETABLE 4. FRUIT 5. MILK 5 COMPONENTS TO GO—IT’S IN THE BAG!

13 NON-COOLER MENU 1. PROTEIN 2. BREAD 3. VEGETABLE 4. FRUIT 5. MILK 5 COMPONENTS TO GO—WE CAN WORK IT OUT! 1.Peanut Butter & Jelly 2.Sliced Bread 3.Carrot Sticks 4.Apple 5.UHT Milk

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16 TRIP MEAL GUIDELINES Provide your feeder school with the dates and destinations of planned trips At least 48 hours notice must be given, using the trip request form Notify the feeder school the day of the trip (between 8 and 9 am) of the exact number of meals needed You cannot request more meals than the number of children registered in your program Claim only the number of meals served to children Serve complete meals—do not save or serve leftover milk or food S chool F ood FEEDER SCHOOLS DEPEND ON YOUR HELP IN PROVIDING SAFE MEALS FOR PLANNED TRIPS

17 PICNIC & BBQ REQUEST FORM Customers may request either One BBQ or One Picnic per month SAMPLE

18 SUMMER PICNIC MENU Assorted Sandwiches To Include: Turkey Breast Ham & Cheese Tuna Salad On a Whole Wheat Roll w/Lettuce and Tomato Mustard and Mayo Packets Packaged Cookies (1) 4 oz Fruit Juice (1) 8 oz Flavored Milk Can Liners All Paper Goods

19 EACH PARTICIPANT WILL RECEIVE: Beef Burger w/Cheese Tossed Salad with Dressing Pickle Chips Ketchup Seasonal Fresh Fruit Packaged Cookies (1) 4 oz Fruit Juice (1) 8 oz Flavored Milk Can Liners All Paper Goods The Customer Must Supply Their Own BBQ Grills SUMMER BBQ MENU

20 BBQ MEALS Your feeder school will provide you with some products in a frozen state (hamburgers, etc.) Food safety at the BBQ site is the responsibility of the program supervisor Keep coolers closed and out of direct sunlight—Program Supervisors must ensure that food remains at proper temperatures before cooking Cold food must be maintained at 40º or below Protein items must be cooked to an internal temperature of over 165°F All children must receive the complete meal of 5 components Do not save or reuse leftovers BBQ MEALS REQUIRE SPECIAL ATTENTION TO KEEP SAFETY FIRST

21 TRIPS, PICNICS AND TRANSPORTERS COOLER MENU Your program must supply coolers and at least 8 frozen ice packs for each cooler Menu consists of regular day’s cold menu planned for your site Please provide coolers and ice packs to the feeder school the day before the trip to make packing go smoothly All children must receive a full lunch—5 components Count and record as you would regular lunches NON-COOLER MENU Used when coolers and ice packs are not provided by your program Menu consists of Peanut Butter and Jelly sandwich, raw vegetables, fresh fruit and shelf stable (UHT) milk Please provide the feeder school with a suitable container to pack your lunches into All children must receive a full lunch—5 components Count and record as you would regular lunches BBQ/PICNIC MENU You MUST supply coolers and frozen ice packs in order to receive this menu Menu consists of Beef Burgers, fresh fruit, salad, bread, condiments, milk and a treat Please provide coolers and ice packs to the feeder school the day before the picnic to make packing go smoothly All children must receive a full lunch—5 components Count and record as you would regular lunches

22 FOOD SAFETY All cold meals must be maintained at or below 40°F to prohibit bacterial growth—Thermometers must be available and utilized To maintain proper temperatures, Program Directors must monitor the following areas: –See that children eat promptly after food is delivered –Keep insulated coolers closed until service—refrigerate whenever possible –In parks or open areas, keep insulated coolers in the shade If you have concerns about delivery times or food safety, discuss them with your feeder school Your feeder school monitors production—you must monitor your site to ensure that food remains safe SchoolFood FOLLOWS HACCP GUIDELINES WHICH GUARD AGAINST FOOD-RELATED ILLNESS

23 HANDWASHING Wash hands with hot water and soap, lather for at least 20 seconds, rinse and dry with paper towels Wash Hands Before service After using restrooms After eating Frequently throughout the day

24 ALWAYS DO THE FOLLOWING... ALWAYS: –Keep food safety in mind when serving meals –Cover coughs and sneezes—wash hands immediately –Use disposable utensils to taste food –Wash hands after handling raw food (BBQs) –Work with clean hands –Use clean, sanitized utensils –Wash hands after using the bathroom –Keep hands away from the mouth, nose, hair, and skin infections INSTRUCT YOUR STAFF TO FOLLOW SAFE FOOD HANDLING PROCEDURES SEE THAT CHILDREN WASH THEIR HANDS WHENEVER POSSIBLE

25 SUMMER MENUS 2007 MONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY Bologna w/Lettuce & Tomato on Whole Wheat Hero Potato Salad Assorted Summer Fruit Turkey & Cheese w/ Lettuce & Tomato on Sliced Wheat Bread Green Been & Tomato Salad Assorted Summer Fruit Salami w/ Lettuce & Tomato on Whole Wheat Bun SchoolFood Green Salad Assorted Summer Fruit Ham & Cheese Wrap w/ Lettuce & Tomato Confetti Corn Salad Assorted Summer Fruit Tuna Salad w/ Lettuce & Tomato on Whole Wheat Wrap Carrot Sticks Assorted Summer Fruit Salami w/ Lettuce & Tomato on Whole Wheat Kaiser Roll Cole Slaw Assorted Summer Fruit Ham & Cheese Wrap w/ Lettuce & Tomato Three Bean Salad Assorted Summer Fruit Tuna Salad w/ Lettuce & Tomato in a Pita Carrot Sticks Assorted Summer Fruit Turkey & Cheese w/ Lettuce & Tomato in a Whole Wheat Roll- Up Fiesta Blend Vinaigrette Assorted Summer Fruit Bologna w/Lettuce & Tomato on Sliced Whole Wheat Bread SchoolFood Green Salad Assorted Summer Fruit Italian Sub on Small Whole Wheat Hero Capri Blend Vinaigrette Assorted Summer Fruit Tuna Salad w/ Lettuce & Tomato on Whole Wheat Wrap Chick Pea Vinaigrette Assorted Summer Fruit Turkey Breast w/ Lettuce & Tomato on Whole Wheat Vienna Roll Very Vegetable Salad Assorted Summer Fruit Bologna w/Lettuce & Tomato on Sliced Whole Wheat Bread SchoolFood Green Salad Assorted Summer Fruit Salami & Cheese w/ Lettuce & Tomato on Whole Wheat Kaiser Roll Cole Slaw Assorted Summer Fruit S chool F ood PREPARES A 3-WEEK CYCLE MENU FOR THE SUMMER PROGRAM MENUS REPEAT THROUGH THE SUMMER ALL SchoolFood MENUS ARE AVAILABLE AT CHOICE OF ASSORTED MILK DAILY SAMPLE —MENU SUBJECT TO CHANGE

26 RACIAL/ETHNIC DATA Visual identification may be used Participants will be counted under only one category Total number of children marked under the categories should equal total number of participating children in attendance on the day the form is completed Sponsor must retain this data for 3 years Sponsor must safeguard this data—access should be limited to authorized personnel only A SCHOOLFOOD REPRESENTATIVE WILL VISIT THE SITE TO COMPLETE THIS FORM

27 FREQUENTLY ASKED QUESTIONS Q: Why does my child have to take milk? A:The meals we satellite require children to receive all 5 components of the meal. Meals served at open sites allow the children to choose a minimum of 3 components of the 5 offered. CHILDREN AND PARENTS MAY HAVE QUESTIONS ABOUT THE SUMMER MEALS PROGRAM—YOU NEED TO HAVE THE ANSWERS Q: Why does my child receive cold meals? A: All summer satellite sites receive cold meals. Open Summer feeding locations serve a varied menu which includes hot and cold menu items.

28 FREQUENTLY ASKED QUESTIONS Q: My child did not finish the meal. Why can’t I eat it? A:The focus of the Summer Meals Program is on the nutritional needs of the children of the City of New York. It is the site supervisor’s responsibility to ensure that only children under 19 receive a meal at no charge. Q: Why does SchoolFood recommend that CBO groups walk in for meals? A: Open sites serve a more varied menu that includes hot items. Production and service (including maintaining safe food temperatures) are less problematic at walk in sites. Groups can make arrangements to walk in to any open site.

29 FREQUENTLY ASKED QUESTIONS Q: One of my children is in a Summer Math program at our neighborhood school. My other child goes to a local summer camp during the day. Why don’t they receive the same lunch? A: Children who walk in to an Open Site are served a hot food menu and have the option of choosing a minimum of 3 components from the 5 offered. Children whose programs receive satellite meals are served a cold lunch and must receive all 5 components.

30 FREQUENTLY ASKED QUESTIONS Q: Why can’t my child remove food from the cafeteria? A: S chool F ood cannot guarantee the safety of food once it leaves the premises. There is a potential danger, for example, if a child carries a tuna salad sandwich without refrigeration for even two hours. nj 2007


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