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Meal Service. in the. Summer Food Program Pages 39-52. Sponsors may choose from several methods of providing meals . You may: Prepare and assemble your own meals (at site or at central kitchen) Purchase meals from a school food authority

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  1. Meal Service in the Summer Food Program Pages 39-52

  2. Sponsors may choose from several methods of providing meals. You may: • Prepare and assemble your own meals (at site or at central kitchen) • Purchase meals from a school food authority • Purchase meals from a food service management company

  3. Commodities • Sponsors eligible to receive donated commodities: • Self-Prep Sponsors • Sponsors purchasing meals from a School Food • Authority (SFA) • SFA sponsors that use the same food service • management company that provided their most • recent NSLP and/or SBP meals

  4. Unitized Meals Meals purchased from a Food Service Management Company or a School Food Authority must be unitized!

  5. How Many Meals May I Serve? *Open and Enrolled Sites may serve up to two meals or one meal and one snack each day. *Camps and Migrant Sites may serve up to three meals each day or two meals and one snack.

  6. Offer versus Serve • OVS may help sponsors reduce food waste. • All food components in the required serving sizes must be offered. • One component at breakfast and up to two at • lunch/supper may be declined. • Unitized meals are not eligible for OVS. • All sponsors must apply for a waiver if they wish to • vend bulk meals. Page 44

  7. Required Meal Components • Breakfast must contain: • One serving of milk • One serving of a vegetable or fruit • One serving of grain or bread • Lunch or Supper must contain: • One serving of milk • Two or more servings of vegetables and/or • fruit • One serving of grain or bread • One serving of meat or meat alternate Page 42

  8. Non-Reimbursable Meals Examples • Not served as a complete unit • Served at unapproved sites, times, or dates • Consumed off-site • Spoiled or damaged • Served in excess of approved level of meal service (CAP) • Served to adults • Left over

  9. More About Meals • A Snack must contain two food items. Each item • must be from a different meal component. • Juice cannot be served when the other component • is milk. • All processed meats must have a CN label or product specification sheet. • Buy fresh fruits and vegetables from local vendors or farmers markets. • Please refer to the SFSP Meal Pattern Chart, • Attachment 4 in the Reference Section.

  10. What Else Do I Need to Know? • Dietary substitutions may only be made with a • statement from a medical authority. • Prior approval must be obtained for • participants under 1 year of age. • Additional food may always be served. • With state agency approval, children under 6 • may be served smaller meals.

  11. How Are the Meals Served? • Unitized Meals • Offer vs. Serve • Family Style • Also……… • Field Trips!

  12. Leftover Meals or Components • Offering Second Meals • Transferring Meals • Sharing Table • Storing Leftover Components • Donating Foods Page 46

  13. Meal Requirements • All children must be served the same meal. • Meals must be consumed on site. • Children must be served and take all components • (except for OVS). • Child may take only one piece of whole fruit or whole • vegetable off-site. • Food must remain at correct temperatures. Page 47

  14. Food Safety Delivery: All sites must arrange for delivery if the meals are not prepared at the site and arrange for storing the meals according to local health standards. - Meals must be delivered one hour or less before they are served. - Proper facilities must be available for storage.

  15. Food Safety Read, Learn, and Train According to the Safety Standards on pages 51-52

  16. Recordkeeping Sponsors must keep full and accurate records to substantiate the number of program meals that they have submitted on each claim for reimbursement.

  17. Meal Documentation • Weekly Roster of Enrolled Children • Daily Food Production Record • Daily Meal Count Tally Sheet • Weekly Meal Count Form • Meal Delivery Ticket • Time Sheets • Purchase Invoices

  18. Health and Safety Regulations • Sponsors must inform local health department of all sites • prior to operation and document correspondence. • Sponsors must provide training on sanitation and food • safety. • Local health departments may require a Certified Food • Handler be on site. • Make sure food is kept at correct temperatures.

  19. Meal Delivery • Site personnel must fill out and keep a meal delivery • ticket for each meal at the site. • Staple meal delivery ticket to the site’s daily meal • count sheet. • Must use state agency form: Meal Delivery Tickets.

  20. While delivery driver is still on site: • Site supervisor must store food properly • according to temperature of food. • Site supervisor must complete meal delivery • ticket except for the food waste report. • Site supervisor and delivery driver must sign • meal delivery ticket and notify sponsor of any • meal deficiencies.

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