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KY Policies

KY Policies. March Dish. SCN Policies. The purpose of these policies is to get a better understanding of processes in regards to NSLP regulations . Located: http:// education.ky.gov/federal/SCN/Pages/Guidance-and-Resources.aspx Under State Policies and Regulations → SCN Policy.

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KY Policies

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  1. KY Policies March Dish

  2. SCN Policies • The purpose of these policies is to get a better understanding of processes in regards to NSLP regulations. • Located: http://education.ky.gov/federal/SCN/Pages/Guidance-and-Resources.aspx • Under State Policies and Regulations → SCN Policy

  3. Afterschool Care Program Qualifying Year • Procedure to ensure sponsors are using correct October data to qualify sites for Afterschool care program • Must use most current October qualifying data when completing NSLP application. • Cannot update data mid-year

  4. After School Snack Point of Service for Area Eligible Sites • Each site must have an approved enrichment program • Each site will only have ONE point of service for your program • Anyone can participate in the program, however they need to pick up the snack from the approved location • Each location must have a tally sheet where a trained staff person checks off students who participate • Only those students who receive a reimbursable meal may be claimed for reimbursement.

  5. Use of Tally Sheets for CEO/Special Provision Breakfast • Tally forms acceptable for breakfast ONLY in classroom and cafeteria in CEO and special provisions • What do you do to participate??? • Submit written procedure of implementation of this policy • What should it include??? • Procedures for breakfast meal service • How are accurate meal counts obtained? • How will you ensure no second meals are served? • Training procedures?? (tally sheets, monitoring service, etc.) • What edit checks are in place at each POS? • How are numbers entered into your POS? • Tally sheets? Where are they kept? • Must submit to SCN for approval

  6. Share Tables • Way to cut back on waste and allow children seconds without going back through the line • May only be used for individual non-perishable foods that are unopened, uncooked and maintained at a safe temperature • Monitor by food service staff during meal service • All foods must be discarded at end of meal service. (no food or drinks should be added back to serving line for another meal service) • Check with local health department

  7. Health Inspections • Inspection requirement applies to all food preparation-service sites and service-only sites. • Each site must have a minimum of two health inspections per school year. • Health inspections are not completed in breakfast in classroom, however you will need a HACCP plan that includes procedures for this activity.

  8. Checklist for Reviewing Household Applications • Must utilize USDA prototype or a SA approved equivalent. If SFA makes changes to USDA prototype (scanned applications), the SFA must submit to State Agency for approval. • Review to ensure application has all criteria from USDA prototype

  9. Questions??

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