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Provided by the LAUSD Food Services Division 08.12.2014.

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Presentation on theme: "Provided by the LAUSD Food Services Division 08.12.2014."— Presentation transcript:

1 Provided by the LAUSD Food Services Division

2 Missing breakfast and experiencing hunger impair a child’s ability to learn: Show increased errors and have slower memory recall Behavioral, emotional and academic problems are more prevalent Eating breakfast at school: Helps children perform better on standardized tests Show improved cognitive functions, attention, and memory Has a positive effect on overall nutrition BIC yields positive results: Shows decrease in absenteeism and tardiness rates Additional revenue can save hundreds of jobs for school employees Percentage of revenue will be given back to the schools

3 Objectives By the end of this training, your school Administrators and Teachers will be: Knowledgeable on the United States Department of Agriculture (USDA) policies and procedures on the school Breakfast program (SBP) Knowledgeable on the California Department of Education’s (CDE) Breakfast In the Classroom (BIC) implementation and participation Trained on how to identify a reimbursable meal for the breakfast program Trained on the concept of point of service and accurately document meals served using the class roster Aware of the role you will play in the success of BIC program

4 Acronyms AFSS – Area Food Service Supervisor BIC – Breakfast in the Classroom CMS – Cafeteria Management System ESIS – Elementary Student Information System FSM – Food Service Manager SIS – Secondary Student Information System POS – Point of Service USDA – United States Department of Agriculture

5 Terms and Definitions Point of Service – the point in the food service operation when determination can be accurately made that a reimbursable free, reduced-price or paid breakfast and/or lunch has been served to an eligible child Reimbursement – financial assistance paid or payable to participating schools for breakfasts meeting the requirements of meals served to eligible children Roster (checklist) – a SIS generated list of all the students assigned to a specific classroom (Lined Class Roster)

6 Terms and Definitions Medium of Exchange – roster (Lined Class Roster), ticket, token, ID, pin, name or number that is issued to students for obtaining a meal Universal Feeding – all students eat at no charge regardless of eligibility. LAUSD Food Services offers this benefit to those schools participating in the BIC program Food Insecurity – USDA measure; families lack access to enough nutritionally adequate food for an active, healthy life

7 School Districts Participating in the Breakfast In the Classroom Program Oakland Unified School District Compton Unified School District San Diego Unified School District New York Public Schools Houston Independent School District Memphis City Schools Albuquerque Public Schools

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9 BIC General Guidelines Meals are for: Students Teacher One LAUSD paid staff assigned to the classroom One Volunteer assigned to a classroom (including parents) A lined class roster will accompany the meals Food is available for pick up 10 minutes prior to designated time Any earlier pick up time must be approved by the FSM and AFSS on an individual basis

10 BIC General Guidelines cont’d Once a reimbursable meal is received, check off the name of student: Teacher, designated student or the students themselves can be assigned to check off names on the roster* Meals must be consumed inside the designated classroom Any item taken by student, teacher or LAUSD staff assigned to the classroom may not be returned to the cafeteria *Accuracy is critical

11 BIC General Guidelines cont’d Place unopened packages on a “common table” for other students to eat or Parent Center can pick up for consumption. Teacher, staff or volunteer determine acceptability LAUSD Food Donation Policy regarding unopened menu items – REF GUIDE Un-served items must remain inside the insulated bags and returned to the cafeteria

12 Reimbursable Breakfast Students must take full servings of each menu item Follow FS Division Breakfast Menu Hot menu items: Breakfast Burrito Whole Grain Pancakes Whole Grain Waffles Cold menu items: Variety of cereals Oatmeal/granola bar Assorted muffins Milk is part of a complete meal Two types of milk must be offered Place a minimum of 2 cartons of non-fat milk inside the insulated bag in addition to the 1% milk cartons

13 Sample BIC Meal Cereals with Graham Crackers, Fruit and Milk Whole Grain Waffle, Fruit, Orange Juice and Milk Sweet potato pancake fruit & milk Granola Bar with String Cheese Orange Juice and Milk Burrito, juice & milk

14 BIC Teams Delivery Team Students Volunteers  K- 3 rd Grades: 1 floor level = 3 2 nd floor level = 4  4-6 Grades: 1 floor level=2 2 nd floor level=3 Clean-Up Team Students Volunteers Breakfast Sheriff/Ambassador

15 Role of the Delivery Team Picks up the insulated bags Delivers bags to their respective classroom Set up the bags on the table for service Uses tray and sporkettes (when needed) Places classroom roster at the end of the table Wheels bags back to the cafeteria

16 Strap Safety Instructions Place the heavier bag at the bottom of the cart. Don’t leave side straps and the cart strap lying loose on the floor. Step 1 If the side strap has loosened and dangles to the floor, pull the straps up tight. Step 2 Raise both of the side straps upwards. Step 3 Fold the straps on the top of the bag, crossing each other, ensuring the straps are NOT hanging from the sides. Step 4 Place the heavier bag at the bottom of the cart. Step 5 To prepare the smaller bag, repeat steps 2 and 3. Locate the bottom strap of the cart and pull forward. Step 6 Lift the bottom strap and pull over the back of the cart’s handle. Step 7 The bags are now secured and ready for transportation or storage.

17 Best Practices for Bag Transportation Walk when transporting Do not twist the handle of the bags When transporting do not drag or pull on the bags When using the stairs the bags must be lifted by one or more individuals Use caution on stairs, ramps and walk ways

18 Bag Transport Procedures on Stairs Option A 1.At the bottom of the stairs, lift one bag. 2.Carry bag upstairs using bag handles. 3.Hold onto the staircase handles while going up the stairs to gain support. 4.Set the bag down on the top of the stairs. 5.Repeat the procedure for the 2 nd bag.

19 Bag Transport Procedures on Stairs Option A cont’d 6. Leaving the 2 nd bag on top of the stairs’ landing, pick up rolling cart and carry it upstairs. 7. Set the bags on the cart. 8. Strap the bags.9. Roll cart to the designated classroom.

20 Role of the Clean-Up Team Once the meal service is over the student clean up team monitors the following: Participants carefully place their trash: Into the trash container Into a trash liner (if no trash container is available in the classroom) Once the trash is collected, the student clean up team: Places the trash container outside the door of classroom Puts the trash into the trash container centrally located between the classrooms Takes the trash container/liner to the Entrance/exit of the building Elevator Stairwell

21 Role of the Breakfast Sheriff/Ambassador Wears the “Breakfast Sheriff/Ambassador” badge Walks around the classroom: Ensures leftover food and trash is removed Checks the floor, desks, for any wrappers, spills, crumbs, and saved food When something needs to be cleaned up or picked up they instruct: Classmates to do so Provides table cleaning wipes

22 Meal Service Trays/ Sporkette Fresh Fruit or Juice Breakfast Items Roster Milk

23 Food Services’ Role in the BIC Program

24 AFSS’ Responsibilities Policies and procedures are in place Monitoring Procedure: 1 MONTH AND 6 MONTHS AFTER ROLLOUT Refer to AFSS Monitoring Checklist

25 THREE WEEKS PRIOR TO ROLLOUT: Acquire a list of room numbers Tally number of students in each classroom Forecast food counts (include the teacher and any LAUSD staff assigned to work in a classroom for BIC) Order food using the current BIC menu Review special diet requests on file Order Groceries & Staples thru CMS EZ steps: 20 gallon plastic trash cans #4422 Trash can lids #4184 Trash liners #4182 Sink Strainers #4033 Sporkette/Individually wrapped spoons Wet naps Individually Wrapped Table Cleaning Wipes Tray/Food boats NOTE: for any items that exceeds the maximum limit, the Food Order desk.

26 TWO WEEKS PRIOR TO ROLLOUT Revise cafeteria work schedule FSM verifies all orders FSM prepares classroom rosters FSM prepares sheriff badges FS Staff cleans/sanitizes insulated bags FS staff labels insulated bags with room numbers FSM together with AFSS determine storage area for insulated bags

27 ONE WEEK PRIOR TO ROLLOUT FSM meets with Principal for last minute update FSM distributes the following items to classroom Sheriff badges Trash cans

28 Tasks that must be completed daily Prepare a Lined Class Roster for each classroom Pack the meals for service Place the roster inside the pocket of the bags Insulated bags must be ready for the classrooms 10 minutes prior to pick up and placed at the designated location. Once the bag is returned to the cafeteria Check the temperature of the milk and other applicable menu items Discard if necessary Verify the accuracy of the roster and items left over food (if any). Discrepancies must be settled immediately

29 Class Room Number

30 Classroom Supplies Pack the following supplies in 1 plastic bag Put in the insulated bags daily 1- Trash liner 2- Table cleaning wipes Food boats Individually wrapped spoons Individually wrapped straw slanted Wet naps

31 Food and Beverage Set-Up Red insulated bag Fits 3-4 or more packs of milk, juice and fruit Blue insulated bag Fits Breakfast item Note: Bags can be used interchangeably.

32 Best Practice – Permanent Parking Space For Rolling Cart Assign a permanent parking space Indicate the room number for each parking space Ensure bags are placed in its proper location With the corresponding room number

33 Meals Returned to the Cafeteria Bulletin for “Leftover Foods for Food Service Facilities” must be followed accordingly to be able to re-serve breakfast menu items Refer to Food Donation Policy Do’s and Don’ts Work with teachers to ensure that the Clean-up Team returns the bags with the accurate amount of un- served meals Students should keep items separated by bag, ensuring that no hot food is mixed with cold food

34 Meals Not Served to Students As a measure of food safety defense, the following must be adhered to protect the food product integrity Insulated breakfast bags are returned to cafeteria with items not served to students All items returned must be inspected by cafeteria staff All items that can be re-used are placed back into cafeteria service Cafeteria Manager coordinated with Principal to determine a “common table” location to place food items that cannot be reused by cafeteria staff, but are available for immediate consumption Items cannot be used for student service or donation must be discarded

35 School Meal Counting and Claiming Accountability

36 How to Print Rosters MISIS Class Rosters 1. Log in to the MISIS program 2. Select number 14 “Report Menu” 3. Select number 9 “Lined Class Roster” 4. Select by “Room” MISIS Master Plan Rosters (Non-CMS-FOH-POS): 1. Log in to the elementary SIS program 2. Select number 14 “Report Menu” 3. Select number 15 “Master Plan Roster” 4. Select by “Room”

37 Medium of Exchange MISIS “Lined Class Roster” Prints without meal eligibility code Used for a two-week duration Date must be indicated Manually add teacher’s, LAUSD paid staff and any missing students name Check mark beside student’s name after a reimbursable meal has been served Dash mark for non-participating or absent students Return to the cafeteria after each meal service

38 Lined Class Roster Miss Gomez 1/6-1/

39 Lined Class Roster is Placed in the Pouch

40 Shift in Building and Grounds Workers' Duties Before BIC Clean tables at the eating area prior to breakfast service Clean tables after breakfast service Removes trash from eating area to trash receptacles Changes trash liners and realigns trash cans as needed If nutrition is served, custodian will repeat the cleaning process With BIC Set up breakfast trash container as needed Dump trash and remove to dumpster after breakfast Reline trash cans Spot clean in classrooms as requested Clean lunch tables as needed prior to lunch program NO NUTRITION BREAK Pick up/ clean lunch area as needed

41 Daily Building and Grounds BIC Duties The Plant Manager and Building and Grounds workers daily duties include : Placement of trash containers in the designated location Clean up of large spills and spot cleaning as requested, during or after meal service Collecting trash removed from the classroom by the students: Placed outside the door of classroom Centrally located between the classrooms At the entrance/exit of the building Multi level schools: Near the elevator (if applicable) Near the stairwell Dispose of collected BIC trash into the dumpster Re-line trash containers

42 Trash Container Locations Duties Trash containers may be placed for BIC trash collection at any of the following areas: Directly inside the classroom Placed outside the door of classroom Centrally located between the classrooms Along the wall for 2-3 classroom to use Strategically placed in the center of the hallway for 4-8 classrooms to use

43 Best Practices For Maintaining Trash Container Cleanliness Trash container maintenance is essential to alleviate odors and pests. The following best practices are offered: Line trash containers Pre-line with one liner daily Pre-line for 5 days with 6 liners Trash containers must be picked up daily after breakfast If a trash liner has leaked, the trash container must be washed, rinsed and sanitized before the end of the day Trash containers must be thoroughly wash, rinsed and sanitized monthly, or as needed Plant Managers inspects the trash containers periodically

44 A. All CMS-FOH-POS Schools Input the data from for participating students Search students name via Classroom or by Manual Lookup (whatever is applicable) Record the meal by clicking the icon of the student’s name or picture For verification purposes note on the roster that the meal has been recorded in the CMS Verify total on the roster against the recorded meals in the CMS for accuracy Return the class roster back in the bag for next day’s service

45 B. Pricing & Provision 2 Base Year Schools (Non-FOH-POS) MISIS “Master Plan Roster”: Two-week serving duration Date indicated Automatically prints with meal codes Used to categorize the total daily meals claimed by eligibility Maintained in the cafeteria Update when: New students Start of school

46 Sample Master Plan Roster

47 Pricing & Provision 2 – Base Year Schools (Non-FOH-POS) cont’d

48 C. Provision 2-Year 2 + (Non-FOH-POS) After the meal service: Count the check marks on the Lined Roster Tally the total number of meals served Record meals in CMS Daily Entry For accuracy verify total on the roster against the total recorded meals in the CMS

49 D. Pricing CMS-FOH-POS Schools Input the data from for participating students Search students name via Classroom or by Manual Lookup (whatever is applicable) Record the meal by clicking the icon of the student’s name or picture (CMS will program to accommodate a “No Charge” for breakfast). For verification purposes note on the roster that the meal has been recorded in the CMS Verify total on the roster against the recorded meals in the CMS for accuracy Return the class roster back in the bag for next day’s service

50 How to Record BIC Prepared Meals for Teachers & LAUSD Paid Staff 1. Use the “Faculty A la Carte Sales and Inventory” form to record teacher and LAUSD paid staff meals 2. Record the total number of breakfast items prepared in column 1 “Beginning Inventory” (regardless if it will be consumed) Beginning Inventory is a combination of: Faculty Sales Employee Meal Allowance BIC Teacher/LAUSD Paid Staff Total =Beginning Inventory Waffle 38 Apple, whole 38 Milk 38

51 How to Record BIC Prepared Meals for Teachers & LAUSD Paid Staff cont’d 3. Subtract the number of meals sent for BIC on the form on column 3 “Items Deducted” 4. Enter the new “Adjusted Beginning Inventory” in column 4 to reflect the number of items available to be sold 5. Document at the “Comment” section of the form the total number of meals sent for BIC 6. Continue to follow CMS procedures for production/daily entry COMMENTS: 30 waffle, milk & apple were used for BIC. Waffle Apple, whole Milk

52 How to Claim BIC Adult Meals in the CMS-FOH-POS CONTENT OVERVIEW Included in this training guide are the following business processes: Opening the Cafeteria Manager Terminal Claiming the Adult BIC meals Closing the Till To access the ADULT BIC you need to log on to a terminal for Breakfast

53 Open the Cafeteria Manager Terminal 1. Click the Front of the House button 2. Click the Point of Service button 3. Click the Open Terminal button 4. Verify that the serving date matches the serving date that you served the meal. If the date is correct, click Yes. If the date is incorrect, click No and select the correct date from the calendar that appears.

54 Open the Cafeteria Manager Terminal 5. Leave this as $0.00 (the Cafeteria Manager computer does not typically have a change fund) and click Enter. 6. Click on Breakfast

55 7. Click on Quantity Sale 8. Click on Faculty Breakfast, click on the dropdown above quantity sales and choose ADULT.

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58 Food Services Staff Role To have meals packed and ready for pick-up on agreed time Provide: Tray Wet naps Trash cans Trash liners Sink strainers Table cleaning wipes Individually wrapped spoon (as needed) Individually wrapped slanted straw Breakfast Sheriff badges Lined class roster

59 Photo Of LAUSD Schools In Action 75 th St. Elementary School Elementary Schools Participating in BIC: Figueroa Street Elementary Alta Loma Elementary Cienega Elementary

60 Schools With Active BIC Programs Year I and II Rolled-out Schools: 520 Elementary Schools 12 Middle Schools 7 High Schools

61 Key Points To Remember Encourage students to participate Rotate BIC teams Earliest time of pick is 10 minutes prior to the designated pick up time Students must take all of the menu items Check off students on the roster accurately and return to cafeteria with the bags Friendly Food Reminders: Dispose of any unconsumed foods, not to be saved for later consumption Participate in a Breakfast Food Donation Program when applicable Only un-served menu items must be returned to the cafeteria

62 BIC Tools Hard copy of the BIC presentation Teachers’ checklist Students’ checklist BIC team job description Plant manager’s checklist Building and Grounds Workers’ checklist

63 BIC Resources Principal and teachers can communicate any issues seen due to BIC, through these two new venues: BIC Hot Line (213) Issues you see due to Maintenance and Operations can be communicated through: LAUSD Service Calls App iphone and droid phones

64 References Pollitt E, Cueto S, Jacoby ER. “Fasting and Cognition in Well- and Undernourished Schoolchildren: A Review of Three Experimental Studies.” American Journal of Clinical Nutrition 1998; 64(4):779S-784S. Pollitt E, Leibel RL, Greenfield D. “Brief fasting, stress, and cognitive in children. American Journal of Clinical Nutrition 1981;34: Alaimo K, Olson CM, Frongillo EA Jr. “Food Insufficiency and American School Aged Children’s Cognitive, Academic and Psychosocial Development.” Pediatrics 2001; 108(1): Kleinman RE, Murphy JM, Little M. Pagano M. Wehler CA, Regal K, Jellinek MS. “Hunger in Children in the United States: Potential Behavioral and Emotional Correlates.” Pediatrics 1998, 101(1):E3 Breakfast First- Food Research Action Center- U.S.D.A.- Meal Counting System C.D.E.- Collection and Accountability Procedures LAUSD Breakfast FAQs-

65 Medium of Exchange MISIS “Lined Class Roster” Prints without meal eligibility code Used for a two-week duration Date must be indicated Manually add teacher’s, LAUSD paid staff and any missing students name Check mark beside student’s name after a reimbursable meal has been served Dash mark for non-participating or absent students Return to the cafeteria after each meal service

66 LAUSD Food Services Division Questions? Thank you! Nourishing Children to Achieve Excellent


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