The Summer Food Service Program for Children Webcast

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!

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: http: //fns. dpi. wi. gov/fns_training. Each sponsor must register for training and/or materials online in order to participate this summer. It may be helpful to print this Power. Point 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 Power. Point icon on the right to access the Power. Point. Display features are located at the bottom right of the screen.

SFSP Materials • Administrative Guidance Manual for Sponsors (blue) • Site Supervisor’s Guide (yellow) • Monitor’s 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: http: //fns. dpi. wi. gov/fns_market 2

Planning the Program Meal Service - Production Meal Service Production • Production Records • Purchasing • Sanitation and Food Safety

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

Production Records Tab 4, Meal Service Provide minimal documentation of meal üestimated number to serve üactual number served ümenu üfood item üserving size üquantity prepared üquantity leftover Prototype production records 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. Simple…but does not help you plan production – Recommended only for experienced production planners!

Production Worksheets Tab 4, Meal Service Provide 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: üThe Food Buying Guide üChild Nutrition Labels üFood Specifications üStandardized Recipes üGrain/Bread Chart – found in the FBG and Nutrition Guidance Manual üUSDA Foods Fact Sheets Helps to ensure that meal pattern requirements are met.

Food Buying Guide (FBG) üEssential piece in planning meals and production üProvides food yields The FBG is on the USDA website. Any updates to the FBG are posted at: http: //www. fns. usda. gov/tn/resource-library

Food Buying Guide Online Calculator Check it out at: http: //fbg. nfsmi. org/

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 manufacturer‘s specification sheet.

Recipes Standardize and Analyze Begin with a standardized recipe: ümust list all ingredients with measures. ümust 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! http: //healthymeals. nal. usda. gov/recipes

Recipes Standardize and Analyze What’s Cooking? USDA Mixing Bowl includes: üAdvanced search filter options by specific USDA programs, course, cooking equipment and cuisine. ü“Themed” nutrition focus searching in areas specific to food groups and nutrients. üNutrition information for many recipes. üAccess to the USDA Foods Fact Sheets and corresponding recipes. üQuantity recipes for USDA programs or to feed larger crowds. üOption to select recipes to create a personal cookbook to print or download. Find the USDA Mixing Bowl @ www. whatscooking. fns. usda. gov/

Grain/Bread Chart & Crediting Found in 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.

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 $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

Purchasing Food & Nonfood Supplies Tab 4, Meal Service Remember to: • Consider minority vendors. • 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 – $25, 000 threshold Suspension/Debarment Found under Tab 4 Additional Resource Nutrition Guidance Manual

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

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 uploaded into the contract by Mid April. Choose to pick-up or receive delivery; pick up locations are Madison 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: http: //fns. dpi. wi. gov/fns_market 2

USDA Foods Tab 4, Meal Service Ø Towards the end of April - eligible agencies will receive 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. Ø Order USDA Foods on-line early in May. Ø Print a copy of the USDA Foods order from the USDA Foods Internet System after Mid May. Ø Order received in June. Ø Transfer leftovers at end of summer to a school or food pantry that receives USDA Foods. Ø SFAs may keep leftover USDA Foods to use in NSLP.

Sanitation and Food Safety http: //www. fns. usda. gov/food-safety Ø Notify your health department prior to the start of your SFSP operation via mail or e-mail. Document correspondence you have with them. Ø 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

Sanitation and Food Safety Ø 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. Ø Post signs with a list of good sanitation practices in appropriate locations as reminders. Post instructions for manual washing and preparing sanitizing solutions. Ø Closely monitor employees and volunteers throughout the summer to ensure that proper sanitation and food safety practiced are followed. http: //www. fns. usda. gov/food-safety

Recap of Program Planning Meal Service Production ü Complete Production Records/Worksheets to document meals/snacks; ü Follow informal or formal purchasing procedures; üComplete the SFSP and USDA Foods Applications if you wish to receive an offer of USDA Foods; ü Remember Sanitation and Food Safety.

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! The U. S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities. ) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http: //www. ascr. usda. gov/complaint_filing_cust. html, or at any USDA office, or call (866) 632 -9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U. S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S. W. , Washington, D. C. 20250 -9410, by fax (202) 690 -7442 or email at program. intake@usda. gov. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877 -8339; or (800) 845 -6136 (Spanish). USDA is an equal opportunity provider and employer.