Child Nutrition Community Project -SFSP

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

2. 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. Food Components Portion Size • 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

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 • 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 Programintegrity

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