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Child Nutrition Community Project - SFSP Jennifer Puthoff Child Care & After School Director YMCA of Silicon Valley.

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Presentation on theme: "Child Nutrition Community Project - SFSP Jennifer Puthoff Child Care & After School Director YMCA of Silicon Valley."— Presentation transcript:

1 Child Nutrition Community Project - SFSP Jennifer Puthoff Child Care & After School Director YMCA of Silicon Valley

2 Goal and Purpose of the Workshop: Goal and Purpose of the Workshop: To provide a clear understanding of Child Nutrition Project/SFSP snack procedures in our after school programs

3 What is the Food Service Project All About? Provided by the California Department of Education, USDA and the State of California  To ensure well-balanced, nutritious meals are served to children and help them learn to eat a wide variety of foods as a part of a well balanced diet. Why at the YMCA and why now?  Benefits? –Cost Savings to Branches  Vision & Mission

4 Who is participating and why? Eligibility is determined by census data for the location of the site to show that 50% of the area households meet the income eligibility guidelines—no additional paperwork is needed

5 Snack Service and Safety What did you experience upon entering the room today? DROP BOX YMCA

6 Food Sanitation and Safety Staff must wear gloves at ALL times-no exceptions -No GLOVE no Students and Staff must wash hands All foods stored 6” off the floor Utensils, equipment, and surfaces have all been cleaned, sprayed or immersed in a sanitizing solution

7 Meal Pattern A Meal Pattern is the set of: food components/food items with minimum quantities that must be served for a reimbursable meal (for infants & children through age 12)  A Special Diet Statement is required for a participant who cannot follow the meal pattern – due to a food allergy or intolerance

8 Portion Sizes vary by age groups Snack - 2 out of 4 components with a total 2 food items - Juice, Fruit, or Vegetable (100%) - Milk - Meat or Meat Alternate - Grains/Bread Food Components Portion Size

9 Credible Foods Vs Non-Credible Yogurt Cheese Milk Granola Bars Fruits Peanut Butter Catsup/Chilli Sauce Jello Tanga black Popcorn Poptart Filling Potato Chips Items not made from non-enriched flour Tapioca

10 Point of Service” Meal Counts “Point of Service” Meal Counts Each child must be given 2 of the 4 components Must have Drop-Box Option All meal counts must be taken at the point of service  not at the end of the day  not from attendance records Meal counts should not exceed attendance “Block Claiming” Meal Time & Locations Traveling Apple NO!

11 Cycle Menus Cycle menus are carefully planned menus used for a defined period of time and are repeated (creating a cycle)  Advantages:  time saver  efficient  cost control  forecasting

12 Food Service Records Menus (for each snack claimed)  Record all substitutions  Date cycle menus  Keep on file for 3 yrs, 3 months Food production records Special Diet Statements

13 Food Production Records: Receipts MUST contain:  Specific food names / Brand names of convenience foods  Amounts prepared in weights and measures  Planned portion sizes by age (recommended)  Number of servings prepared MUST be kept for 3 years and 3 months If catered, caterer must complete these records  Transportation Records

14 Civil Rights Requirements Sponsors and sites must: display “ … And Justice for All” poster include nondiscrimination statement and complaint procedure in public release and program information ensure equal access to services, facilities, and meal service to all attending participants provide materials in appropriate translations collect and compare beneficiary data

15 Training Documentation Who must receive training? After School Staff (program directors, leaders, volunteers) Maintain records of training dates, locations, topics and names of participants in attendance.

16 Why Is Training Important? To ensure Program compliance before beginning CNCP/SFSP operations To ensure continued Program compliance To ensure knowledge of new requirements To improve efficiency and effectiveness To inform staff and participants about the consequences of noncompliance To maintain Program integrity

17 Monitoring Requirements New sites: pre-operational visit = Done Visit within the 1 st week of snack enrollment and 4 th week of snack enrollment Periodic monitoring Monitoring Form

18 What is checked during a monitoring visit? Attendance and Enrollment Civil Rights Meal Counts Observation of a Meal Menus Diet Statements/ Parent decline letters on file Health/Safety/ Sanitation

19 What is a Serious Deficiency? A violation of Program regulations…which calls into question a Sponsors ability to operate the SFSP Impacts one of the three major areas:  financial viability  organizational capability  internal controls

20 What Problems Are Serious Deficiencies Civil rights violations Questionable or potentially fraudulent meal claiming practices Inadequate training & monitoring Findings from audits not corrected or followed-up Health & safety concerns

21 Serious Deficiency Process Notice (sent to the institution and responsible individuals) Corrective Action Evaluation Resolution (closure or termination)

22 Resolution to Serious Deficiency  Successful  Corrective Actions address the problems  Review is closed  Corrective Actions are maintained  Not successful  Corrective actions did not correct the problem or did not occur within given time frame  Termination from SFSP/CNCP

23 Records to be kept on file include: Meal Counts /Attendance Records Menus & Food Production Records Financial Records Civil Rights Training Monitoring

24 Thank you for coming! Thank you for your continued support and hard work!

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