1. Todd A. Bedenbaugh 803-476-8152 (Todd)
Explain that you are going to review the regulations associated with civil rights and encourage them to ask questions as you go along.

2. District 5 Requirements
Follow USDA Serving Size Guidelines/Menus provided by District Office
Must Offer Fresh Fruits/Vegetables 3 times per week
Must have a Master Roster in the kitchen and maintained on site
Must have a daily attendance record and meal count sheets (These are separate logs). Must be maintained in the kitchen maintained on site.
Each child must take all components with each meal (milk included)
Must have Civil Rights Poster at the Serving Line & Building for the Future
HACCP Training Provided on August 9, 2016

3. Meal Patterns
The CACFP meal patterns require At-Risk Afterschool centers to serve meals that meet the nutritional needs of children, are consistent with the Dietary Guidelines for Americans (DGAs), and are appetizing.
Meal pattern requirements assist the menu planner in providing well-balanced meals and snacks that provide the appropriate amount of energy and nutrients a child needs during critical stages of growth.

4. MENU REQUIREMENTS
Food Components for Ages 6-12 Breakfast Lunch/Supper :
Milk, fluid low fat or non-fat
1 cup Vegetables and/or Fruits Vegetable(s) and/or fruit; cup Vegetable or fruit juice (full strength
Grains and Breads, Cornbread, biscuits, rolls, or muffins, etc.; or 1 serving Cold dry cereal;
Cooked pasta or noodle product;
Cooked cereal or cereal grains or an equivalent quantity of any combination of grains/breads
Meat Alternates Lean meat or poultry or fish; or A meat/ 2 oz. 1 oz. Cheese; or Alternate protein product; or 2 oz.
Peanut butter or soynut butter or other nut or seed butters; or 4 tbsp.

5. Vegetables and Fruits
Vegetables and Fruits At-Risk Afterschool centers are required to serve a vegetable and/or fruit as a component for each reimbursable meal and may choose to serve a vegetable or a fruit for a snack. Reimbursable lunches/suppers require two or more servings of a different vegetable and/or fruit

6. Grains and Breads
Grains and Breads or grain products must be included with all meals. Breads and grains served must be made primarily of whole-grain, enriched, or fortified flour or meal. When trying to determine if a product is whole-grain, look for the word “whole” (whole wheat, whole corn, etc.) in the first ingredient listed on the food package.

7. Milk
Milk and Other Food Substitutions Non-dairy milk substitutions can be made at the request of the child’s parent or guardian. Additional funds are not provided for such substitutions. Therefore, providing substitutions is at the option and cost of the institution. Non-dairy milk substitutions must be comparable to fluid cow’s milk in various nutrients in order to be considered reimbursable (refer to 7 CFR (m)(3) for requirements). Please contact your sponsor or State agency about appropriate non-dairy milk substitutions.

8. Water
Water Drinking water must be made available to children throughout the day, including at meal times. While water must be made available to children during meal times, it is not part of the reimbursable meal and cannot be served in lieu of fluid milk. Water can be including but not limited to: having cups available next to the kitchen sink faucet, having pitchers and cups set out, or simply providing water to a child when it is requested.

9. Cheese and Bean Burrito Black Beans Fresh Banana 1% White Milk
Pepperoni Pizza Dippers With Marinara Sauce
Carrot Sticks With Dressing
Apple Sauce
Spaghetti With Meat Sauce Green Beans Sweet Bread Grapes
1 % White Milk
Grilled Chicken Sandwich
Broccoli Cup With Dressing
Fruit Cocktail
Cheeseburger With Lettuce, Tomatoes and Pickles
Steamed Corn
Fresh Orange
Hot Dog
Baked Beans
Cheese Pizza Dippers
With Marinara Sauce
Cucumber Cup With Dressing
Apple Slices
Turkey Ham and Cheese Sub Grape Tomato Cup With Dressing Fruit Pearls
Glazed Teriyaki Grilled Chicken Sandwich Steamed Corn
Applesauce
Hamburger With Lettuce, Tomatoes and Pickles
Sliced Pears
Cheese and Bean Burrito Black Beans
Chicken Alfredo With Bread Stick Steamed Corn Fruit Cocktail
Grapes
Sloppy Joe
Green Bans
Turkey, Ham and Cheese Sub Grape Tomato Cup With Dressing Raisels
Glazed Teriyaki Grilled Chicken Sandwich Steamed Corn
Sliced Pears 1% White Milk

10. Farm to Five

12. Promotions! Crunch Day at Irmo Middle

13. Teach the Kids Where the Food Come From
Have Fun
We took a group of Students who won our district “Farm to Five Chopped Challenge”. They did a cooking demonstration in front of a large crowd. You never know what might happen! Miss Jefferson competed in Jr. Chef Chopped Challenge and finished 5th.
Chopped

14. Support Local Farmers

15. SC GROWN
Local Food defined as food or products grown or produced in South Carolina.

18. Questions?