Kids Cafe Summer Foods. Site Training 2016

Transcription

1 Kids Cafe Summer Foods Site Training 2016

2 Purpose Provide nutritional meals to children in need No cost Safe place Educate children and families about nutrition Only 16% of children who receive free/reduced meals during the school year receive a meal from the USDA in the summer. In Kansas and Missouri, those numbers are lower.

3 Harvesters Kids Cafe Government Programs At-Risk After School Sites Summer Feeding Sites

4 Kids Cafe Summer Summer Food Service Program Federal Sponsor State Agency Site: You!

5 Site Eligibility School Area Data or Census Data 50% or higher free and reduced school boundary area. 50% or higher free /reduced census data

6 Locations Qualifying Public Locations

7 Participant Eligibility Any child ages 1-18 turning 19 Qualified by location not children

8 Organization Eligibility Verified 501c3 or church qualifier Financially Viable Administratively Capable Program Accountability

9 Three Models

10 Sanitizer Solution You will need 1 teaspoon plain, unscented household bleach 3 cups cold or warm water (NOT HOT). Spray bottle or designated sanitation bucket Designated cleaning towel or cloth. D i r e c t i o n s Mix bleach and water. Pour into or mix in spray bottle or bucket. Spray onto surface and wipe with cloth or wipe with saturated and wrung cleaning cloth. Allow surfaces to air dry Make fresh bleach solution every 2 hours for open container or every 24 hours for spray bottle or closed container.

11 Handwashing The 6 Step Method

12 Handwashing Sinks Sites must have a hand washing station for volunteers. Keep handwashing sinks unobstructed at all times. Post handwashing only signage at handwashing sinks. Provide adequate soap and either single-use paper towels at each igloo cooler or sink.

13 Good Personal Hygiene Do s Keep hair, body, and clothes clean. Wear a hat or hair restraint. Keep fingernails neat, short, with no fingernail polish or fake nails. Remove jewelry (except for a plain band). Change dirty gloves or aprons often.

14 Personal Hygiene Dont s Do not work with food while Eating or drinking Chewing gum Smoking or using tobacco Wearing dirty aprons or contaminated clothing Having open cuts Sick

15 Glove Use Wash Hands Before Gloving Cover all hand cuts or sores with clean bandage, then glove. Wear the correct size glove to reduce bare hand contact with food. Change gloves when they become ripped or soiled.

16 Sickness Do Not work with food if ill or have: Diarrhea Fever Vomiting Sore throat with fever Jaundice (yellowing of the skin and eyes)

17 Site prep Clean and sanitize all food surfaces with bleach solution or Quat Sanitizer Uncover trash cans WASH HANDS (volunteers) Hand sanitizer for participants at outdoor sites. Post Justice for All Poster and expectations

18 Creditable Lunch/Supper 8 oz fluid milk ¾ cup fruit/vegetable of 2 different kinds See the Creditable Foods Guide for kinds and amounts 1 serving Grain/Bread 2 oz Meat/Meat Alternate

19 Breakfast 8 oz milk ½ fruit or vegetables 1 servings bread/grain 8 oz milk ½ cup fruit/veg 1 serving grain Extra

20 Snack Pick Two of the Four 8 oz milk ½ c fruit or vegetables 1 servings bread/grain 1 oz meat/meat alternate

21 Locker Mates One Bag of Locker Mates with one shelf stable milk is a creditable lunch/ supper. One milk MUST be served with each shelf stable meal. Otherwise the entire meal is NOT creditable One bag of breakfast items with one shelf stable milk is a creditable breakfast.

22 Shelf Stable Lunch/Supper Components Each Shelf Stable meal has all components when served with 8 oz milk. 8 oz milk 2 oz meat/meat alternate 1 serving ¾ cup fruit/veg of 2 grain/bread different kinds

23 Shelf Stable Breakfast 8 oz milk ½ fruit or vegetables 1 servings bread/grain 8 oz milk ½ cup fruit/veg 1 serving grain Extra

24 Daily Meal Count Sheet Serve Unitized Meals Serve Milk and one meal to each child.

25 Share Table Share Table items may be used until they expire or until they have reached Share Table Clearly mark Share Table box and keep foods to correct temperatures! Gently encourage kids to try their foods BEFORE using trash or share table.

26 Site Clean Up Refrigerate Leftovers Sanitize all surfaces Sweep and mop Cover/ Dispose of garbage

27 Reducing Food Waste Allow younger children to go first Utilize share table Make meals from share table components or have children eat from share table if they are still hungry. USE SHARE TABLE ONLY IF YOU RUN OUT OF MEALS AT THE END OF SERVICE.

28 Ordering for Need Which order history is USDA compliant??? Day leftovers order available served leftovers Mon Tues Wed Thurs Fri Day leftovers order available served leftovers Mon Tues Wed Thurs Fri

29 Ordering for Need What are the concerns??? Day leftovers order available served leftovers Mon Tues Wed Thurs Fri

30 Daily Meal Count Sheet Your site X X x x x x Name of counter Circle meal type Fill out completely each meal service. Scan and send at the end of the week. Count meals as child receives meal. Not after. Keep marks to square. No blocking Complete form and signature by coordinator.

31 Paperwork Timelines. Daily Complete Meal Count Sheets, record temperature log Weekly Scan and send the week s paperwork in chronological order Monthly Scan and send Temperature Log (s) and remaining paperwork

32 Paperwork Submission NEW FOR 2016: All paperwork should be submitted electronically if possible. There are several ways to submit your weekly, monthly and annual paperwork electronically. 1. Scan and . Utilize the scan function on your computer and send to 2. Photocopy, scan and send. This works well for Daily Delivery Tickets and grocery Receipts. 3. Create a PDF from your smartphone. iscanner is just one app you can use to create a PDF of your individual paperwork sheets. These apps create crystal clear images of your paperwork.

33 epaperwork Submission Please follow these guidelines when submitting your paperwork electronically: Images should be clear, complete, chronological, and classified and concise. 1. Images should be clear. 2. Include complete images. Make sure the entire image is included. Avoid partial receipts and cut off images. 3. Paperwork should be chronological. Organize your paperwork by date and type before scanning. 4. The electronic title should be classified and concise. Your Site name and date(s) and type of paperwork should be in the title IN DATE ORDER. ORGANIZE your paperwork by type and in chronological order For example: Gather your weekly Daily Meal Count forms. Make sure they are completely filled out. Organize them chronologically with the earliest date first. Scan the weeks paperwork. Label in this like manner: Boone June 1-3 dailycount Save your items and send to

34 Additional Items Organizing Records (pg 26 of Handbook) MAY SUBMIT ELECTRONICALLY Disruption of Service (pg 36 of Handbook) Child Nutrition (pg 29 of Handbook) Dispensations (pg 34 of Handbook) Food Substitutions and Variations (pg 39) Child Safety Background Check Verification (pg 50)

35 Monitoring Common Findings: Serving Outside Serving Window Meals out of temperature Staff not trained by Harvesters Paperwork not completed correctly at Point of Service Taking food off site Adults eating food Harvesters monitors will visit once for returning sites in good standing and twice for new sites.

36 Civil Rights Federal law prohibits discrimination based on: Race Color National origin Sex Disability Age

37 Comply with all Civil Rights requirements Display Justice for All poster prominently at site. Notify Harvesters of complains within 4 days. Notify public how to file a civil rights complaint Identify and accommodate language needs. Accommodate children with medical or dietary disabilities Collect data on race and ethnicity Resolve issues quickly Make customer service a priority Non-discrimination Statement: This is an equal opportunity provider.

38 Foodborne Illness The Centers for Disease Control and Prevention (CDC) estimates: 48 million illnesses, 128,000 hospitalizations and 3,000 deaths result from foodborne illness yearly. YOPI populations are at highest risk. oung ld regnant ll or Immune deficient The majority of these illnesses are preventable. You can help.

39 Prevent food borne illness Wash Your Hands! The #1 cause of food borne illness = Poor personal hygiene.

40 Wash Your Hands Often Wash before cooking or touching any food and food containers. Re-wash your hands after: eating or drinking smoking touching your face or hair touching animals handling waste using the restroom handling raw meat and eggs.

41 Temperature Danger Zone Bacteria survive & grow in Danger Zone It is our job to minimize this situation and monitor foods to ensure they are kept safe. 135 F Holding Temperature for Cooked Food 41 F 0 F Refrigerator Temperature and holding temperature for cold food. Freezer Temperature

42 Food Storage irst xpired irst ut Shelf food with older dates behind product expiring first! Then distribute food from the front first. irst n irst ut Best-by, Use-by or Sell-by = Safe (a recommendation based on quality not safety) Expired = Unsafe (can be deadly!) THROW OUT EXPIRED FOOD!

43 Shelving and Storage Keep storage areas: Temperature controlled; between 50 F -70 F is best. No extreme temps! Keep your food storage area and shelves clean! Store cleaning agents and chemicals away from food items. Reduce pest access: Keep shelves 6 off floor and 4 away from walls. Well ventilated and dry. Away from pipes, heating ducts or water lines.

44 Refrigerator and Freezer Storage Ready to Eat Keep refrigerators between 32 F and 40 F and freezers at 0 F or below. Pre-cooked Raw Never store opened cans in refrigerators! Use Tupperware or other sealed container.

45 Temperature Logs Use Harvesters Temperature Logs to track temperatures of your refrigerators and/or freezers. Refrigerators must be kept between 32ºF and 40ºF. Record temperatures at least one time each day the program site is open! Freezer temperatures must be kept at 0ºF or below.

46 Freezer and Refrigerator Temps All refrigerators and freezers must have thermometers. Check temperatures and calibrate your thermometers regularly. Freezer Temp = Refrigerator Temp = 0 F 40 F Keep the doors closed!

47 Calibrating Thermometers 1. Fill large container with crushed ice and tap water. Stir well. 2. Place thermometer stem or probe into the ice water. Make sure the stem is under water. DO NOT let probe touch the container. Wait 30 seconds or until indicator stops. 3. Adjust the thermometer so it reads 32ºF (0ºC). Hold the calibration nut with a wrench or other tool. Rotate the thermometer head until it reads 32ºF (0ºC). Head Calibration nut Stem Ice Water 32 F,0 C 2 (5cm) minimum

48 Preventing Cross Contamination Handling Garbage Clean garbage containers regularly. Store trash or inedible waste in properly covered containers. Keep garbage separate from product and food at all times. Empty waste containers at least daily, or more often as needed. Wash hands after handling garbage.

49 Daily Meal Count Use Harvesters Daily Meal Count Sheet each meal and each day of service Forms must be complete The Supervisor must review and sign EACH meal count sheet. Point of Service

50 Pest Control Contact pest removal professionals if problems prevail 3 Step Method Prevent Trap Clean Inspect your food storage area every 30 days, inside and outside! Poison free devices must be used. Choose traps for mice, rats and smaller insects. Avoid vacuuming, sweeping or stirring up dust around rodent contaminated areas. Work with a licensed Pest Control Operator (PCO). Do not store pesticides at your site.

51 Pest Clean Up Always wear plastic or rubber gloves cleaning up after pests! Spray pest droppings with bleach or disinfectant. Soak 5 minutes. Clean up pest or droppings with paper or disposable towel. Throw away. Mop or sponge area with bleach or disinfectant. THROW MOP HEAD or SPONGE AWAY! Allow disinfected area to dry for 30 minutes before reusing. Spray gloves with bleach or disinfectant or wash gloved hands. Carefully remove gloves and throw away. Seal bag and throw away all items in covered garbage can. Wash your hands with soap and water.

52 Pest Infestation If there is an infestation: Inspect food storage area to determine the type of pest and the type of treatment needed to resolve the infestation, and take immediate action to treat the area accordingly. Remove food products from the storage area if there is a possibility of toxic pesticide exposure to stored products during treatment. Inspect stored product to ensure that no damage or infestation has occurred once evidence of pest has been determined Discard any damaged products.

53 Outreach and Activities Add Activities. Kids come for the activities and stay for the food. Outreach: Utilize social media, yard signs, gas bill, libraries.

54 @Harvesters #MeetandEat

55 Self Prep Menus Of Special Interest: Post Daily dated menus. Track any changes to your approved menu. Submit changes on menu at end of month. Refer to the Creditable Food Guide.

56 Of Special Interest: Self Prep Submission CN Labels are your responsibility. See NEW guidelines in handbook. Shopping Floor: ONLY fresh fruits and vegetables may be donated. NO MILK, BREAD, etc can be donated. We will NOT write receipts for shopping floor. Shopping floor hours in . Organize your records BEFORE submitting electronically. Reimbursement depends on ALL of us. Harvesters must submit all claims as a package to the State and then issue reimbursements. Harvesters has 60 after the end of the month and 60 days after payment to reimburse your site.

57 Self Prep Resources FNS menus in packet. _Planning.htm

58 2016 Reimbursement Rates Breakfast $1.81 Lunch or Supper $3.18 Snack $0.75

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