Everything You Ever Wanted to Know About School Meals!

1. Everything You Ever Wanted to Know About School Meals! May 5, 2012

2. What Does It All Mean? • NSLP • SBP • CACFP • SFP • Commodity Distribution • After School Snack Program • SHAPE • CRE • SMI

3. Let’s Go Back…. • 1946, first federal legislation passed • USDA over-seeing agency • Federal program administered by the state • 1971 Summer Feeding Program • 1975 School Breakfast Program • 1991 After School Snack Program

4. Five Principles • 1. Meals based on nutritional standards • 2. Children unable to pay will be served at a free or reduced-price without discrimination • 3. Program is non-profit • 4. Program is accountable • 5. Participate in commodity program

5. We Do It For the $$$! • Food Services has a separate budget from the rest of the school district • If all standards are followed, we receive payment (reimbursement) • If not, we are out the money (not the government)

6. Principle #1 • Meals Based on Nutritional Standards • Person planning meals has training, background • Dietary Guidelines for Americans • SHAPE California • Wellness policy • Districts select meal-planning options • Food/portion sizes identified

7. Principle #1 Con’t. • Everything that is planned is served • Everything that is served is accounted for • Offer versus Serve is used correctly • Records are kept to show that meals met standards

8. Principle #2 • Children unable to pay the full price will be served at a reduced price or free. There will be no discrimination between paying and non-paying students. • Applications based on income • Direct certification • Length of time

9. Principle #2 • Verification • Use of PIN numbers • Pricing the meal • Civil Rights poster

10. Principle #3 • Program is non-profit • Reimbursement rate • For students in schools • Financial records maintained

11. Principle #4 • Program is accountable, maintains records to verify the use of government funds and to verify that government rules are being met. • Production records and tracking reports document which foods were served and how much was used.

12. Principle #4 • Accurate lists of full-price, reduced-price and free students are kept at each school • Accurate meal counts • Meals are counted after being served so it can be verified a complete meal has been taken • Record student meals by full-price, reduced-price or free

13. Principle #4 • No overt identification of students by meal status

14. Principle #5 • Commodities must be used • Value of commodities • Cost control

15. And Also….. • Students with medically necessary special diets • Health department visits • HACCP plan • Wellness policy • Competitive foods • A la carte foods

16. The Dreaded Audit! • Coordinated Review Effort (CRE) • Standards are being followed and records being kept • Yearly site review by February 1 • School Meals Initiative (SMI) • School meals follow government meal standards

17. The CRE Audit • Auditors visit school sites, Revere Center, cold storage, warehouse, preparation kitchens. • Check applications and rosters for accuracy • Check verification activities • Check miscellaneous other paperwork completed • Check monthly claim for payment

18. The CRE Audit con’t. • At the school, check that procedures are followed • At the school, check for mistakes in meal-counting • Sanitation requirements • Civil rights posters, wellness policies and health department reports • Site review each year by February 1

19. The CRE Audit con’t. • Commodity storage areas • Commodity inventory records • Preparation kitchen yearly storage review

20. The SMI Audit • One site for each menu planning approach • Check one week of information • Standardized recipes for everything • Nutrition labels, nutrient analysis, ingredients • Nutrient analysis

21. The SMI Audit con’t. • At schools, all items planned are served • At schools, tracking reports match prep kitchen production records • At schools, tracking reports show what was really served • Observe food being prepared

22. Uh-Oh! • What if we don’t meet the standards? • Corrective action • Money taken back • So you gotta pass!!!

23. It’s Audit Time! • What lies ahead???

24. Last Time • Meal counts versus attendance counts at sites without FS staff members • Procedures actually being followed including special education classes • Thermometers, food off the floor, glove usage • Appearance of staff, especially aprons

25. Last Time • Competitive food sales • Food on minimum days • Salad bar serving size • Infant meals • Recipes not being followed • Field trip procedures

26. Last Time • How to obtain another PIN number • Students acting as cashiers • Ran out of food • Open bags of food • Tracking report information incorrect

27. It Wasn’t All Negative! • Staff knowledge and professional • Summer meals program • Some funds returned to Food Services • Salad bars

28. It Wasn’t All Negative! • Quality, variety of fresh fruits and vegetables • Low-fat dressings • Low-fat and fat-free milk • Breakfast in the Classroom • Serving students with special diets • “Doing a very good job with a complex food service operation”

29. Dates and Timelines • First training—today! • First assignment due May 26 • August update, includes site review schedule • Fall monthly meetings • October 4 training with Donna Caeg • Winter weekly meetings • December paperwork review month • Week of 2-27 high school site visits • Week of 3-5 audit team on site • Week of 3-12 Any remaining topics • Spring corrective actions

30. What Is My Role? • Attend trainings throughout the year • Train and work with your staff • Review your programs and make corrections • Make required site visits • Control December paperwork • Work with your Revere partner • Be at work February 27-March 9

31. What Is My Role? • Participate • Ask questions • Give suggestions • Be a good team member • Show leadership to your staff

32. Your First Audit Assignment • Please return completed form for each preparation kitchen to Sally by May 26.

33. You Are Important! • Thank you for helping us pass our audit

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