Child Nutrition Community Project -SFSP

Jennifer PuthoffChild Care & After School DirectorYMCA of Silicon Valley

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

What is the Food Service Project What is the Food Service Project All About?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

Who is participating and why?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

Snack Service and SafetySnack Service and Safety What did you experience upon entering

the room today?

DROP BOXDROP BOXYMCAYMCA

Food Sanitation and SafetyFood 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

Meal PatternMeal PatternA 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

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 Food Components Portion SizePortion Size

Credible Foods Vs Non-CredibleCredible 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

“Point of Service” Meal CountsPoint 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!

Cycle MenusCycle 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

Food Service RecordsFood 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

Food Production Food Production Records: ReceiptsRecords: 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

Civil Rights RequirementsCivil Rights RequirementsSponsors 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

Training DocumentationTraining 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.

Why Is Training Important?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

Monitoring RequirementsMonitoring Requirements New sites: pre-operational visit = Done Visit within the 1st week of snack enrollment

and 4th week of snack enrollment Periodic monitoring

MonitoringForm

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

file Health/Safety/ Sanitation

What is a Serious Deficiency?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 viabilityorganizational capability internal controls

What Problems Are Serious What Problems Are Serious DeficienciesDeficiencies Civil rights violations Questionable or potentially fraudulent meal

claiming practices Inadequate training & monitoring Findings from audits not corrected or

followed-up Health & safety concerns

Serious Deficiency ProcessSerious Deficiency Process

Notice (sent to the institution and responsible

individuals) Corrective Action Evaluation Resolution (closure or termination)

Resolution to Serious DeficiencyResolution 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

Records to be kept on file include:

Meal Counts /Attendance Records

Menus & Food Production Records

Financial Records Civil Rights Training Monitoring

Thank you for coming!Thank you for coming!Thank you for your Thank you for your

continued support and hard work!continued support and hard work!