The Summer Food Service Program for Children

1. The Summer Food ServiceProgram for Children Webcast 2: Planning the Program Meal Service Providing Food & Fun so Children Can Have a Fabulous Summer!

2. Helpful Information • Have your training binder with the current manuals and attachments put together and in front of you during the webcast. If you have not received the current SFSP materials, you must request them by completing the online SFSP Training Registration that is posted to our website: http://fns.dpi.wi.gov/fns_training. Each sponsor must register for training and/or materials online in order to participate. • It may be helpful to print this PowerPoint prior to viewing so that you can take notes. If you have not yet printed, go back to the training website where you clicked on this presentation and click on the PowerPoint icon on the right to access the PowerPoint. • Display features are located at the bottom right of the screen.

3. SFSP Materials • Administrative Guidance Manual for Sponsors (blue) • Site Supervisor’s Guide (yellow) • Monitor’s Guide (pink) • Nutrition Guidance Manual for Sponsors (purple) The Attachment section contains most of the forms you will need for Program documentation. If you need additional copies – you can download them from our website: http://fns.dpi.wi.gov/fns_market2

4. Program RequirementsPlanning the Program • Meal Service Planning the Program

5. Meal ServiceSFSP Training Binder Tab 4 • Meal Preparation • Nutrition Goals • Menu Planning • Meal Pattern, Evaluation, Special Needs

6. Meal Preparation Self-prep – sponsor prepares their own meals on-site or at central location. Vended – sponsor buys meals from a school or caterer/Food Service Management Company (FSMC); requires an agreement between sponsor and vendor which must be submitted with the Application-Agreement– Sample Agreements (Attachment 17A and 17B) is located under Tab 4 of the Attachments. • Purchasing meals only from a school – written agreement between the school and sponsor is much simpler and does not require the formal competitive purchasing procedures. Use Attachment 17A. • Purchasing meals from a caterer/FSMC – written agreement between caterer/FSMC and sponsor is required. Formal competitive purchasing is not required unless the contract is expected to exceed $150,000. For those contracts under $150,000, please use Attachment 17B. Contact DPI for a Prototype Invitation for Bid and Contract that will EXCEED $150,000. If contract exceeds $150,000, must follow the formal bid procedures and the invitation to bid and bid schedule must be submitted to DPI for review. DPI must be present for bid openings exceeding $150,000. • NOTE: Agencies with year-round FSMC contracts, participating in the SFSP, must have SFSP language in their contract or the contract must be rebid.

7. Nutrition GoalsNutrition Guidance for Sponsors • Provide meals that meet the meal pattern requirements and are appetizing to children. • The meal pattern requirements ensure that children receive well-balance meals that supply the kinds and amounts of foods that they require to help meet their nutrient and energy needs. • Meet the Dietary Guidelines Challenge by: • Adding variety to your menus; • Including physical activity in daily activities; • Lowering saturated fat, trans fat, cholesterol, salt and added sugars; • Practicing food safety rules.

8. Meal Pattern Requirements • Open/Restricted Open/Enrolled sites can serve up to two meals services per day in any combination other than lunch and supper. • Camps and Migrant Sites can serve up to three meals per day (any combination of breakfast, lunch, supper, snack) • School Food Authorities: • Can use the SFSP Meal Pattern or • The same menu planning system used in prior school year. • Can implement the Offer Vs Serve Provision at all sites.

9. SFSP Meal PatternBreakfast • For a breakfast to be a reimbursable meal it must contain: • one serving of milk (8 fl. oz.) • one serving of a vegetable or fruit or full-strength juice; and (1/2 cup) • one serving of grain/bread (varies) • A meat or meat alternate is optional

10. SFSP Meal PatternSnacks • For a snack to be a reimbursable meal, it must contain two food items. Each food item must be from a different food component. However, juice cannot be served when milk is served as the only other component.

11. SFSP Meal PatternLunch/Supper • For a lunch or supper to be a reimbursable meal it must contain: • one serving of milk (8 fl. oz.); • two or more servings of vegetables and/or fruits (combined must equal ¾ cup); • one serving of grain/bread (varies); and • one serving of meat or meat alternate (2 oz). Cheese and crust provides M/MA and Grain

12. Field Trips • All meals taken on a field trip must meet the same meal pattern requirements if you want to claim for them – No exceptions! • Sites must notify the sponsor of the field trip ahead of time. Open sites need to keep meals on-site for those children not going on the field trip; • Production records must be kept for the field trip meal. If the meal is not prepared by the sponsor, complete production information must be obtained from the caterer or restaurant indicating that the meal provided met the meal pattern requirements for the meal to be claimed. This can be difficult! • A meal count form must be completed when the meals are distributed.

13. Evaluating Your Menu & Eating Environment • Use the Summer Menu Checklist in the menu planning section of the Nutrition Guidance Manual for Sponsors! • Evaluate the Eating Environment: • Make mealtime a happy time • Consider the physical environment • Promote nutrition education • Merchandize your meals

14. Accommodating Children With Special Needs • A child whose disability restricts his/her diet shall be provided food substitutions only when supported by a statement signed by a licensed physician. • The medical statement shall identify: • the individual’s disability and why the disability restricts the child’s diet • the major life activity affected by the disability • the food or foods to be omitted from the child’s diet and • the food or choice of foods that must be substituted

15. Food Allergies • Caused by the body’s immune system • Most common in infants due to their immature digestive systems • Determination should be made whether the child’s allergic condition meets USDA’s definition of a disability Food Intolerances • Does not involve the body’s immune system (lactose intolerance is an example) • Not a disability • Sponsors are not required, but are encouraged, to provide food substitutions

16. Milk Substitutions for School Programs • New Milk Rule: This new rule allows non-disabled students who cannot consume fluid milk due to medical or special dietary needs to submit a note from a medical authority or parent as evidence they need an alternative to fluid milk. • Only milk substitutes that meet USDA’s nutrient requirements may be served in order to receive reimbursements for these meals. • For more information, visit our website: http://fns.dpi.wi.gov/fns_regs

17. Menus • 2-4 weeks of menus MAY be sent to DPI for review during the Application approval process. It is not required unless and agency is NEW or has had problems with menu planning in the past. • sponsor will designate on the application as to whether or not menus will be sent in • once received they will be evaluated by DPI • sponsor will receive feedback with the approval letter • Please!! Review the menu evaluation that comes back with the approved application-agreement for changes that may be REQUIRED.

18. Meal Time Rules! • Complete meals must be served to all children; • If additional foods beyond the regular meal pattern are provided, ensure that they are creditable. • All meals (1st and 2nd) must be served only during the approved meal service time. • The number of meals served to children are to be counted as the children receive a complete meal; • If second meals are served it should be done after all other children have received a first meal; • Meals must be counted in the correct category – 1st meals, 2nd meals, Disallowed Meals, Non-program Adult Meals, Program Adult Meals. • Children need to remain on-site when eating their meal. Only a whole fruit/vegetable may be taken off-site (this is left to the discretion of the sponsor whether or not to allow this) • Provide meals to all children without discrimination; • Postings – display menu for the week/month and the “and Justice for All” Poster.

19. Offer VS. Serve & Reducing Waste at Non School Sponsored Sites • Offer vs. Serve is now an option for non-school sponsored sites too! • May decline only 1 food item offered at breakfast (any 1 of the 3 required components) • May decline up to 2 food items offered at lunch or supper (any 2 of the 5 required components) • No Offer vs. Serve option for snacks! • The Offer vs. Serve option can be an opportunity to minimize food waste

20. Reducing Waste at Meal Service What else can be done to minimize waste? • Implement a sharing table for food items at the end of the serving line if allowed by your health dept. These should be items that are wrapped or self contained (banana, milk) and if perishable, be placed on ice. Allow other children who would like ‘seconds’ on an item to take the food to eat from the sharing table. Unless it is a whole fruit/vegetable, the food item must be consumed immediately. • Food that is safe to reuse the following day needs to be documented as a ‘leftover’ by the site and then documented on the meal count sheet and on the inventory/production record used by the sponsor. This is required to show that the site had enough of that component on hand the following day to offer all children a complete meal. • When possible, offer children choices from the various components. • Meal count forms and production records for ‘recycling milk and/or food’ can be found under Tab 10, in the Attachment Section of your materials.

21. Recap of Program Planning – Meal Service • Determine how meals will be prepared – self- prep by employees of the sponsor OR purchased from a caterer OR food services purchased through a management company. • Plan menus following the meal pattern requirements and Dietary Guidelines; • Hire summer staff, if needed; • Train all SFSP staff/site volunteers – covering meal service requirements (meal pattern, meal time rules, documentation of meal prep, meal counts, etc.). • Use the Planning Checklist under Tab # 5

22. The Summer Food ServiceProgram for Children Webcast 2: Planning the Program Meal Service Providing Food & Fun so Children Can Have a Fabulous Summer! In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice).  Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).    USDA is an equal opportunity provider and employer.