PUTTING THE PIECES TOGETHER 6-HOUR TRAINING. Summer Food Service Program (SFSP)
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1 PUTTING THE PIECES TOGETHER 6-HOUR TRAINING Summer Food Service Program (SFSP)
2 Housekeeping 2 Where are the restrooms? You may use the restroom during When and what may I eat? Lunch, snacks and coffee What if my phone rings? Please place cell phones on silent and don t text What if I have a question? Limit side conversations and write questions on
3 Acknowledgment Statement 3 You understand and acknowledge that the training you are about to receive does not cover the entire scope of the program and that you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.
4 Who Should Attend this Class? 4 Program Directors Program Supervisors Program Managers Food Service Supervisors
5 Class Materials 5 Participant Guide USDA Administrative Guidance for Sponsors Pencils/Pens Questions
6 Class Outline 6 Program Basics Meal Service Site Operations Program Finances Program Operations
7 7 Program Basics Topic 1: Purpose & Benefits Topic 2: Program Responsibilities Topic 3: Eligibility Topic 4: Advances & Amendments Topic 5: Calculating Reimbursement
8 Program Purpose 8 Offers an opportunity for children in need to receive a nutritious meal during the summer months when school is not in session.
9 Program Basics 9 TDA Responsibilities CE Responsibilities Program Eligibility Advances Amendments
10 10 Meal Service Topic 1: Preparing & Providing Meals Topic 2: Meal Pattern Topic 3: Meal Service Planning Topic 4: Understanding Meal Components Topic 5: Non-Reimbursable Meal Examples Topic 6: Documentation
11 Meal Service 11 Type of meal service USDA Foods
12 Number & Types of Meals 12 Type of Site Open (including all sites operated as Open) Restricted Open Enrolled Number of Meals Up to 2 per day Camps Migrant Up to 3 per day
13 Meal Service 13 Meal service requirements Other meal service considerations Actual meals needed Time recommendations
14 Program Meal Pattern 14 Breakfast Lunch/Supper Snack 1 serving of Milk 1 serving of Milk 2 food items from different components 1 serving of Vegetable or Fruit (or full strength juice) 2 or more servings of Vegetable and/or Fruit 1 serving of Grain 1 serving of Grain OPTIONAL: Meat/Meat Alternative Meal pattern tips 1 serving of Meat/Meat Alterative Juice cannot be served when milk is served as the only other component Dietary substitutions & modifications
15 Milk 15 8 oz. servings Fluid & pasteurized Unflavored or flavored Skim, low-fat, whole or cultured buttermilk Vitamins A & D
16 Vegetables/Fruits (V/F) 16 Breakfast requirement Lunch/supper requires 2 or more Optional at snack
17 Grain Definition 17 Whole grain, enriched, or made from whole grain or enriched meal or flour Enriched includes: Iron Thiamin Riboflavin Niacin Folic Acid
18 What is a Grains serving? 18 Food Buying Guide Exhibit A All servings must be measurable
19 Corn & Cereal Requirements 19 Whole corn Whole grain corn Whole ground corn Whole corn flour Enriched corn flour Enriched yellow corn meal Enriched corn grits Cereal first ingredient examples: Whole grain wheat flour Rolled oats Oatmeal
20 Meat/Meat Alternates (M/MA) 20 Required at lunch/supper 2 oz. minimum serving Cooked dry beans/lentils M/MA or vegetable Nuts/seeds butters allowed 2 TBSP = 1 oz. M/MA 4 TBSP = 2 oz. M/MA
21 Offer vs. Serve (OVS) 21 Serving option Breakfast requirement Lunch/supper requirement
22 Creditable Food Resources 22 Food Buying Guide For Child Nutrition Programs Online Food Buying Guide Calculator
23 Corn, Canned, Whole Kernel 23
24 FBG Calculation 24 Calculation: Servings needed Divided by # of servings per purchase unit Equals purchase amount for serving size listed If more needed, adjust calculation accordingly
25 Ground Beef 25 Calculation: Servings needed = 246 Divided by # of servings per purchase unit = 12.1 Equals purchase amount for serving size listed = If more needed, adjust calculation accordingly x 2 = or 41
26 Commercially Prepared Foods 26 Combination foods such as: Pizza Lasagna Burritos Steak/chicken fingers or nuggets Can credit as: M/MA V/F Grain
27 Child Nutrition Label 27 Designator letters & borders Contribution Statement CN Identification Number CN CN Authorization Statement CN Final Approval Date
28 Non-Reimbursable Meals 28 Meals not served as a complete unit Must be approved by TDA Off site consumption Meals over allowed caps Meals served to ineligible individuals Meals not served or unservalbe
29 Health & Safety 29 Health department letters Staff training Temperature records Extreme weather conditions Demonstration project
30 Lunch Menu for 75 Meals 30 Chicken Nuggets ¼ cup Baby Carrots 1 whole Apple ( count) 1 pkg. Animal Crackers 1 serving Milk
31 Daily Menu Production Worksheet 31
32 32 Site Operations Topic 1: Site Eligibility Topic 2: Site Visits & Reviews Topic 3: Staffing & Training Topic 4: Civil Rights
33 Site Eligibility 33 50% rule School data/peims Census data
34 Site Visits & Reviews 34 Visits Reviews Problem Sites Pre-operational Visits 1 st Week Site Visit Site Review
35 Pre-Operational 35
36 Site Visit 36
37 Site Review 37 Page 1
38 Site Review 38 Page 2
39 Site Review 39 Page 3
40 Site Review 40 Page 4
41 Staffing & Training 41 USDA required positions Other positions needed Who needs training? Training documentation Attachment 15
42 Civil Rights 42 Purpose Training Attachment 21 Nondiscrimination Statement
43 43 Program Finances Topic 1: Nonprofit Food Service Account Topic 2: Costs Topic 3: Procurement Topic 4: Claims for Reimbursement
44 Nonprofit Food Service Account 44 SFSP funds tracked separately Program budgeting Program income Accrued funds
45 Costs 45 Administrative costs Operational costs Attachments 24-29
46 Procurement 46 Best available price Avoid conflicts of interest Free & open competition
47 Types of Procurement Micro-purchase 2. Small Purchase 3. Competitive Sealed Bids 4. Competitive Proposal 5. Non-competitive Proposal
48 Claims for Reimbursement 48 Submitted monthly Combined claim Filing deadline Claim validation Documentation
49 49 Program Operations Topic 1: Recordkeeping & Documentation Topic 2: Program Promotion Topic 3: Keys to Success Topic 4: Program Compliance
50 Recordkeeping & Documentation 50 Vital to program success Attachment 22 Recordkeeping system Accurate & complete Retention
51 Program Promotion 51 Outreach Marketing
52 Keys to Success 52 Needs/resource assessment Sound budget Networking/partnerships Marketing/outreach Staffing Appealing menu/activities Effective training Sound policies
53 Program Compliance 53 Priority for TDA Administrative reviews Complete & accurate recordkeeping Program violations Consequences Serious deficiency Top program violations
54 Appeal Procedures 54 Appeal actions Meal disallowances Denial of an advance payment request Denial of an application Program termination or exclusion TDA Policy Memo Denials, Terminations, and Appeal Rights
55 Additional Resources 55 SummerFood.org Administrative Guidance for Sponsors (AGS) Nutrition Guidance for Sponsors fns.usda.gov/cnd/summer USDA Outreach Toolkit Texas Policy Training Check with ESC for other classes TX-UNPS
56 ESC Regions 56
57 TDA Contact Information 57 Applications and Contract Changes (877) Tex-Meal / (877) SFSP.BOPS@TexasAgriculture.gov SFSP Program Coordinator (512) TDA Regional Offices El Paso - (915) Dallas/Ft. Worth - (817) Houston - (713) Austin/San Antonio - (877) San Juan - (956)
58 Acknowledgment Statement 58 You understand and acknowledge that the training you have completed does not cover the entire scope of the program and that you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.
59 In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C ; (2) fax: (202) ; or (3) program.intake@usda.gov. This institution is an equal opportunity provider. 59
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