CACFP by pengtao

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									Child and Adult Care
   Food Program


  Adult Day Care Programs
        2008 Training



                            1
  State Agency Staff
Shodie Akin, Program Specialist      Ann-Marie Martin, Program Specialist
Child Nutrition Services             Child and Adult Care Food Program
907-465-4788                         907-465-8711
Shodie.Akin@Alaska.gov               AnnMarie.Martin@Alaska.gov



Tonia Haggard, Ed. Prog. Assistant   Jo Dawson, Project Coordinator
CACFP                                Commodity Food Distribution
907-465-4969                         907-465-8710
Tonia.Haggard@Alaska.gov             Jo.Dawson@Alaska.gov




                                                                       2
Eligibility

To participating in the Child and Adult Care
  Food Program, a program must:
 Be public or private non-profit or for-profit
  with 25% of participants meeting low income
  guidelines (Medicaid, Title XIX or XX of
  Social Security Act)
 Provide non-residential day care

 Be licensed or approved by the Federal,
  State or local licensing authorities

                                                  3
Eligibility

   Be a community based program
   Provide services to functionally impaired
    disabled adults 18 years or older, or to
    persons 60 years of age or older.
   Develop an individual plan of care for each
    functionally impaired adult participant
   Offer a structured, comprehensive, program
    that provides a variety of health, social, and
    related services.
                                                     4
Eligibility

Definitions:
 Adult participant: a person who is functionally
  impaired or over 60 years of age.

   Functionally impaired adults: Chronically impaired
    disabled persons 18 years or older. These include
    victims of Alzheimer’s disease and related disorders
    with neurological or organic brain dysfunction.
    Functionally impaired are physically, mentally
    impaired to the extent that their capacity for
    independence and their ability to carry out activities
    of daily living are markedly limited.


                                                             5
Update & Renewal

   Centers renew every 3 years
   Coincide with Administrative Review
   Updates & Renewals due October 1




                               7 CFR 226.6(b)(2)

                                                   6
Renewal (every 3 years)

  All Centers need to submit to the state
    agency by October 1st:

       Sponsor Renewal Sheet (includes
        mgmt. plan)
       Site Sheet(s)
       Certification Statement
       CACFP User Authorization
       Date & Method of Media Release
       Rate Percentage Certification
                                            7
Update (2 years between renewal)

 All Centers need to submit to the state
   agency by October 1st:

      Sponsor Update Sheet
      Site Sheet(s)
      Approval to Continue
      CACFP User Authorization
      Date & Method of Media Release
      Rate Percentage Certification

                                           8
What if you miss the deadline?

 CNS has 30 days to approve a completed Update or
  Renewal packet from Center

 The October claim will not be paid until the
   Renewal/Update is approved




                                                9
Rate Percentages

Principal:
 Eliminate overt identification




                                   7 CFR 226.9(b)(2)

                                                       10
Eligibility


 Participants are categorically eligible for
 FREE meals if they receive food stamps, aid
 from the Food Distribution Program on Indian
 reservations (FDPIR) Supplemental Security
 Income (SSI) or Medicaid benefits.




                                            11
Rate Percentages Certification

Four Steps:
1.) Collecting the Family Size-Income Data:
   Distribute sample Letter to Participant & the
      Income Eligibility form.
   Distribution may begin any time after July
      1st.
   Eligibility must be based on information
      reported on the Income Eligibility Form


                                                12
Rate Percentages Certification

 2.) Establish the 30-day study period &
   Attendance Roster:
    30-day period must be established to
     determine the total attendance at the center.
    All participants who attend the center
     during the study period must be counted &
     recorded on the attendance roster.




                                                 13
Rate Percentages Certification

 3.) Categorizing & Approving the Income
      Eligibility Forms:
        Must be signed & dated by the participant
         or guardian after July 1st.
        Determination by the center can’t be done
         after the study period.
        A participant will be counted as paid if the
         form is not signed by self/guardian



                                                    14
Rate Percentages Certification

 4.) Documenting the Certification Statement. A
      file folder containing, the following back-up
      should be kept at the center each year.
         Copy of Certification Statement
         Original roster of all enrolled participants
         Approved Income Eligibility Form for each
          participant
         Copy of attendance records for the study
          period

                                                     15
Rate Percentages Certification

    Centers are required to collect & submit this
     information only once a year.

        30 day study – between July-November
        Need certification to process October claim

    Centers may submit additional Certification
     Statement at any time during the year, if a
     center feels that it would be to their advantage.

                                                       16
Rate Percentages Certification

 Common errors in Blended Rate Certification
  Process:

    Including adults who are enrolled but did not
     attend during the 30-day period.
    Including only adults who have a Income
     Statement on file instead of all who attended
     during the 30-day period.


                                                     17
Rate Percentages Process


Certified Count      Category     Percentage

      18          Free                  60.00%

      9           Reduced Price         30.00%

      3           Above Scale           10.00%

      30          Total                100.00%
                                               18
 Rate Percentage Process

                Based on 250 Lunches
Rate Category   % times     Meals by   Federal   Reimbursement
 %               Meals      Category    Rate        by Rate
60%    Free     .60 x 250                4.01
                 lunches
30% Reduced .30 x 250                    3.61
       Price    lunches
10%    Paid     .10 x 250                  .38
                 lunches
                                       Total

                                                            19
 Rate Percentage Process

                Based on 250 Lunches
Rate Category   % times     Meals by   Federal   Reimbursement
 %               Meals      Category    Rate        by Rate
60%    Free     .60 x 250     150        4.01
                 lunches
30% Reduced .30 x 250         75         3.61
       Price    lunches
10%    Paid     .10 x 250     25           .38
                 lunches
                                       Total

                                                            20
 Rate Percentage Process

                Based on 250 Lunches
Rate Category   % times     Meals by   Federal    Reimbursement
 %               Meals      Category    Rate         by Rate
60%    Free     .60 x 250     150      X   4.01    =   $601.50
                 lunches
30% Reduced .30 x 250         75       X   3.61    =   $270.75
       Price    lunches
10%    Paid     .10 x 250     25       X    .38    =     $9.50
                 lunches
                                       Total           $881.75

                                                             21
Licensing Requirements

   When renewing license, CACFP must receive
    a copy
       15 day grace period
       May be found Seriously Deficient if current license
        not on file
       Not all programs are required to be licensed



                                       7 CFR 226.6(d)(1)(i)

                                                              22
Media Release

   To announce their participation in the CACFP and to
    affirm that all adults are treated equally.

   Providers must submit a Public Release to the local
    media.

   Providers are not required to pay a fee but is
    required to show that one has been submitted.




                                                          23
USDA Commodities

   Bulk products available through USDA based
    on average daily attendance
   Centers may select commodities and place
    order February each year
   Products are delivered in fall
   Recommended for centers with an ADA of 50
   If center opts out of commodities, may
    receive $0.1875 for every reimbursable lunch
    and supper

                                               24
Child Nutrition Program (CNP)
Database


   CNP Web User Request form
       Will receive User ID & Password
       Change your password


   FY2008 – Claim submission
   FY2009 – Renewals/Updates & Claims



                                          25
Child Nutrition Program (CNP)
Database
     On-line claiming
       Type in URL address –
       www.cnsonline.alaska.gov/cnpweb




                                         26
Child Nutrition Program (CNP)
Database




                                27
Child Nutrition Program (CNP)
Database




                                28
Child Nutrition Program (CNP)
Database




                                29
Child Nutrition Program (CNP)
Database




                            SAMPLE CACFP SPONSOR




                                                   30
Child Nutrition Program (CNP)
Database



                                SAMPLE CACFP SPONSOR




                                                       31
           Find your program                                Ignore Homes




1) Number of Centers                         4,5,6) Certification numbers -
2) ADA                                       Sponsor enters on October claim.
3) Operating Days                                    (Only CNS can update
8) Meal Counts in the appropriate category                                   32
                                                     these numbers)
CNP Database
Claim Submission




                   33
CNP Database
Claim Submission




                   34
CNP Database
Claim Submission
             Disregard the Home categories




                                             35
Child Nutrition Program (CNP)
Database

       Check that you certify you claim is true and correct




          Click Submit when ready and CNS will process


                                                              36
CNP Database
Claim Submission


   SAMPLE CACFP SPONSOR




                          37
Child Nutrition Program (CNP)
Database




                                38
Child Nutrition Program (CNP)
Database




  Next Steps:
          CNS checks and approves claim
          CNS sends claim to EED Finance Department
          EED Finance pays claim
          Center can check status of claim on-line

                                                      39
Civil Rights Compliance




                          40
What Is Discrimination?

Discrimination is defined as different
treatment which makes a distinction of
one person or a group of persons from
others; either intentionally, by neglect, or
by the actions or lack of actions based
on….



                                               41
Protected Classes

   Race
   Color
   Sex
   Age
   National Origin
   Disability



                      42
Civil Rights Laws

   Title VI of the Civil Rights Act of 1964 - Race,
    Color, National Origin
   Title IX of Education Amendments of 1972 -
    Sex
   Section 504 of Rehab. Act of 1973 - Disability
   Age Discrimination Act of 1975 - Age
   Civil Rights Restoration Act of 1987 - Race,
    Color, National Origin

                                                   43
Heart of Civil Rights Act

 No person in the United States shall on the
 grounds of race, color, or national origin be
 excluded from participation in, be denied the
 benefits of, or be subjected to discrimination
 under any program or activity receiving
 Federal Financial Assistance.




                                                  44
8 Areas of Compliance

   Public Notification System
   Data Collection
   Training
   Compliance Reviews
   Civil Rights Complaints
   Assurances
   Limited English Proficiency
   Religious Organizations



                                  45
8 Areas of Compliance
Public Notification System
   All sponsors and their sites must display in a
    prominent place the “And Justice For All”,
    nondiscrimination poster .
      Available through State Agency or online at
      http://www.fns.usda.gov/cr/justice.htm

   All sponsors must have the capability of providing
    informational materials in the appropriate translation
    concerning the availability and nutritional benefits of
    the CACFP

   The nondiscrimination statement should be
    included, in full, on all materials regarding the
    CACFP that are produced for public notification.
                                                          46
Nondiscrimination Statement
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 Civil Rights, Room 326-W, Whitten
Building, 1400 Independence Avenue, SW,
Washington, DC 20250-9410 or call (202) 720-5964
(voice and TDD). USDA is an equal opportunity
provider and employer.



                                                          47
Too Big?

If space is an issue, you can use the mini-
   statement:

  USDA is an equal opportunity provider.




                                              48
8 Areas of Compliance
Data Collection
   Each program must ensure that racial/ethnic data are
    collected each year and maintained on file for 3 years
    + the current year
   This data must include the number of children
    actually participating and the estimated number of
    potential eligible children by racial/ethnic category.
   Sources to determine the number of potentially
    eligible children include census data or public school
    enrollment data.
   Visual identification may be used by sponsors and
    providers to determine a child’s racial/ethnic category
    or the parents may be asked to identify the
    racial/ethnic group of their child.
   Form available on our website at:
    http://www.eed.state.ak.us/forms/cns/05-06-010.doc   49
8 Areas of Compliance
Civil Rights Training
   State agencies are responsible for training
    local agencies on an annual basis
   Local agencies are responsible for training
    subrecipients, including “frontline staff” who
    interact with applicants or participants on an
    annual basis




                                                     50
Civil Rights Training

   All staff should receive training on all aspects
    of civil rights compliance.
   Staff should be able to identify a civil rights
    complaint if received.
   They should know what to do if they receive a
    complaint.
   Understand that it is the basic right of the
    individual to file a complaint.


                                                   51
8 Areas of Compliance
Compliance Reviews
There are three types of Compliance
Reviews…

   Pre-award Compliance Reviews
   Routine Compliance Reviews
   Special Compliance Reviews




                                      52
8 Areas of Compliance
Civil Rights Complaints
   Right to file a complaint: Any Person alleging
    discrimination based on race, color, national
    origin, sex, age, or disability has a right to file
    a complaint within 180 days of the alleged
    discriminatory action.
   Acceptance: All civil rights complaints, written
    or verbal, shall be accepted and forwarded to
    the Civil Rights Division of the USDA Food
    and Nutrition Service.

                                                      53
The following information should be
included in a Civil Rights Complaint….

   Name, address, and telephone number of the complainant.
   Specific location and name of the entity delivering the service or
    benefit.
   Nature of the incident or action that led the complainant to feel
    discrimination was a factor, or an example of the method of
    administration which is having an effect on the public, potential
    participants, or participants.
   The basis on which the complainant feels discrimination exists
    (race, color, national origin, sex, age or disability)
   The names, titles, and business addresses of persons who may
    have knowledge of the discriminatory action.
   The date(s) during which the alleged discriminatory actions
    occurred, or if continuing, the duration of such actions.


                                                                         54
8 Areas of Compliance
Assurances
   A civil rights assurance shall be incorporated
    in all agreements between State agencies
    and sponsors.

   State agencies are responsible for reviewing,
    approving, and monitoring State
    agency/sponsor agreements.



                                                     55
8 Areas of Compliance
Limited English Proficiency
Where a significant number or proportion of the
 population eligible to be served needs service
 or information in a language other than
 English in order to be informed of or to
 participate in the program, the recipient shall
 take reasonable steps to provide information
 in the appropriate language to such persons.



                                               56
Limited English Proficiency

   Recipients of Federal financial assistance have a
    responsibility to take reasonable steps to ensure
    meaningful access to their programs and activities
    by persons with limited English proficiency.

Factors to consider in determining what is reasonable:
 Number of LEP individuals participating in the
  Program.
 Frequency of contact with the Program.
 Nature and importance of the Program.
 Resources available.


For more information on LEP go to: www.lep.gov
                                                         57
8 Areas of Compliance
Religious Organizations
   Equal opportunities for religious organizations
       Ensures a level playing field for the participation of
        faith-based organizations and other community
        organizations in the USDA programs




                                                            58
Religious Organizations

   This is accomplished by:
       Prohibiting discrimination on the basis of religion, religious
        belief, or religious character in the administration of Federal
        funds
       Allowing a religious organization that participates in USDA
        programs to retain its independence and continue to
        carryout its mission, provided that direct USDA funds do
        not support any inherently religious activities such as
        worship or religious instruction.




                                                                      59
Religious Organizations

   This is accomplished by:
       Clarifying that faith-based organizations can use space in
        their facilities to provide USDA-funded service without
        removing religious art, icons, scriptures, or other religious
        symbols; and
       Ensuring that no organization that receives direct financial
        assistance from USDA can discriminate against a program
        beneficiary on the basis of religion or religious belief.




                                                                    60
Final Words on Civil Rights

 Memories of our lives, of
 our works and our deeds
 will continue in others
 who believe and act for
 fairness and justice

 Rosa Parks
 1913-2005




                              61
Site Review Requirements




                           62
Site Review

   Site Reviews must be completed 3 times per year
    most sites
   Cannot have 6 months between site reviews
   Director or Site Supervisor must conduct reviews.
   Must be a procedure in place to follow-up on any
    areas of non-compliance.
   Conduct during meal service. Variety of meal
    service be reviewed over the course of a year.
   Form available on CNS website at
    http://www.eed.state.ak.us/tls/cns/CACFP2.html

                                                        63
64
      To access forms click                 To access
Child and Adult Care Food Program   CNP Database click CNP Web
                                              Login

                                                            65
66
Click on CACFP Forms




                       67
68
69
70
71
Administrative Reviews
(by state or federal agency)




                               72
Core Review Elements

   Recordkeeping
   Meal counts
   Administrative costs/non-profit meal service
   Licensing and approval
   Instructions, guidance and handbooks
   Observation of meal service
   Cycle Menus/Production Records
   Program, civil rights requirements
                                   7 CFR 226.6(m)(3)   73
Follow-up Reviews

   If found Seriously Deficient, the state agency
    may perform follow-up review
       Unannounced
       Target corrective action issued, but may be more
        comprehensive




                                   7 CFR 226.6(m)(3)
                                                           74
CACFP Training by CNS

   Annual attendance is required
   Offered through distance delivery
   May be found Seriously Deficient for non-
    attendance




                            USDA Policy Memo 04-03

                                                     75
    CACFP Training by center staff

   Annual training must be conducted on-site
       Records of training must include:
           Attendee names
           Agenda
           Date of training
           Location of training




                                     7 CFR 226.16(d)(2)(3)

                                                             76
CACFP Training

   All CNS CACFP training presentations
    available on-line for center use at:

http://www.eed.state.ak.us/tls/cns/CACFP3.html




                                                 77
CACFP Training

   Annual training must be conducted on-site
       Records of training must include:
         Attendee names

         Agenda

         Date of training

         Location of training

   CNS training PowerPoint available online at:
http://www.eed.state.ak.us/tls/cns/CACFP3.html
                              7 CFR 226.15( 3)(12)
                              7 CFR 226.16(d)(2)     78
Claim for Reimbursement

   Due in to the state agency within 60 days of the claim
    month (within 10 days preferred)
       Additional 30 days for upward amendment
   On-line claim must be submitted by authorized
    representative
   Paper claim needs original signature of authorized
    representative




                                                         79
Recordkeeping

   All records must be maintained Current + 3
    years
   Fiscal Year File & Monthly Files
   Fiscal Year:
       Certification Statement
           Enrollment and Eligibility Records
       Training Records
       Civil Rights Compliance
       Site Reviews (self-monitoring)

                                                 80
Recordkeeping

   Monthly Files
       Cycle Menu Records & Working Menu
        Records
       Meal Count Records
       Production Records (if using)
       Daily Attendance Records
       Documentation of non-profit food service




                                                   81
CACFP Program Year

                                           CACFP
                                         October 1 –
                                        September 30




                                                        June – September
                                            April
   October        November - March                      Renewal & Update    September
                                        Center Spring
New Year begins   Center Review Cycle                         period       Fall Training
                                          Training




                                                                                           82
Reimbursement


   Meals claimed under part C of Title 111 of the
    Older Americans Act of 1965 cannot be
    claimed for CACFP reimbursement




                                                 83
Nutritional Needs

   Every older adult has a unique set of
    nutrition needs that may be influenced by
    sensory losses, oral health problems, chronic
    illness or disability, and the use of multiple
    medications.

   Providing nutritious meals and snacks can
    improve overall health


                                                 84
Resources Available

   http://www.nfsmi.org/Information/adult_care.htm#resource




                                                          85
Nutrition and Aging

Special Considerations:
 Protein malnutrition

 Dehydration

 Unplanned weight loss

 Difficulties chewing and swallowing

 Sensory losses




                                        86
Energy Nutrients

Carbohydrates: found in grains, fruits and
 vegetables

Protein: found in meat, fish poultry, dried beans
  and peas and dairy products

Fats: found in butter, oils, salad dressings and
  are a part of most protein sources

                                                   87
Vitamins and Minerals

   Older adults may have increased needs due
    to:

       Decreased utilization
       Multiple medications
       Lack of variety in diet




                                                88
Fiber

   Older adults need adequate amounts to help
    aid in digestion and prevent constipation
    caused by inactivity, poor diet, inadequate
    fluid intake or medications.

   Chewing, swallowing or dental problems may
    decrease intake.



                                                  89
Fluids

   Aging impacts the sensory system so older
    adults do not feel “thirsty”

   Problems with continence may impede fluid
    intake

   Dehydration can produce an array of
    cognitive and physical changes

                                                90
Individual Plan of Care

   Nutrition Assessment is a component of the
    plan of care and screens for problems. It
    should be completed at the time of admission
    to the CACFP.

   Participants with nutrition problems may
    require intervention by a registered dietitian,
    speech therapist or other health care
    practitioner


                                                      91
Liberalized Diets

   Diets that are highly restrictive and deny
    favorite foods can result in poor dietary
    intakes and unplanned weight loss
   Quality of life can be enhanced with a more
    liberal approach to therapeutic diets
   Check with MD or RD for problem
    participants.



                                                  92
Respect for Nutrition Needs

   It is important for CACFP employees to
    understand participants’ cultural and dietary
    requirements.

   Schedule theme meals, holiday celebrations,
    and incorporate favorites into the menu.




                                                    93
Meeting Special Nutrition Needs


   Food substitutions for medical reasons can
    be made only when there is a written
    statement from a medical authority

   Documentation of the medical need and lists
    of alternate foods must be kept on file



                                                  94
Types of Meal Service

   Centers may use traditional line service –
    cafeteria style line
   Meals may be pre-plated or served from a
    line or to the table
   Meals may be provided by a vendor or
    catered from a satellite kitchen
   Centers may choose to serve meals in a
    family-style setting.

                                                 95
Energy Nutrients

Protein
 Older adults need slightly more protein
  because they utilize from food less efficiently
 May require more to use for repairing tissues

 Tend to eat smaller portions and meat may
  be difficult to chew or swallow




                                                    96
Offer vs Serve Meal Service

              OPTIONAL
This option can increase food consumption and
  decrease waste.

Participants are given the opportunity to select
 foods at each meal.




                                                   97
Meal Requirements

Centers may serve 2 meals and 1 snack or 2
 snacks and one meal daily:
       Breakfast
       Lunch (midday meal)
       Supper (evening meal)
       Supplemental food (snack)




                                             98
Breakfast Minimum Components
Food Component               Portion             Description
Milk                         1 cup               Milk, fluid

Vegetables, Fruit or Juice   ½ cup               Vegetables and/or fruit or
                             ½ cup               Full-strength veg or fruit
                                                 juice or an equivalent
                                                 quantity of any
                                                 combination of veg,fruit or
                                                 juice
Grains and Breads            2 slices            Bread or
                             2 servings          Cornbread, biscuits, rolls,
                                                 muffins or
                             1 ½ cups or 2 oz    Cold dry cereal or
                             1 cup               Cooked cereal or
                             1 cup               Cooked pasta or noodles
                             1 cup               Cereal grains or an
                                                 equivalent combination

                 Participant may decline one component                     99
 Lunch Minimum Components
Food Component                 Portion                 Description
Milk                           1 cup                   Milk, fluid
Vegetables, Fruit or Juice     1 cup total             Vegetables and/or fruits
Grains/ Breads                 2 slices                Bread or
                               2 servings or 2 oz      Cornbread, biscuits, rolls muffins
                                                       Cooked pasta or noodles
                               1 cup                   Cooked cereal grains or
                               1 cup                   equivalent quantity of any
                                                       combination of bread/alternates


Meat or Meat Alternate         2 oz                    Lean meat or poultry or fish
                               2 oz                    Alternate protein products
                               2 oz                    Cheese
                               1                       Egg (large)
                               ½ cup                   Cooked beans or peas
                               4 Tbsp                  Peanut butter or soynut butter or
                                                       other nut or seed butters
                               1 oz                    Peanuts or soynuts or other
                               8 oz                    Yogurt, plain or flavored
                                                                                       100
                         Participant may decline 2 components
Supper Minimum Components



   Only difference from Lunch meal pattern is
    that milk is not required.
   Participant may decline 2 of the 5 supper
    components




                                                 101
Snack Minimum Meal Components

 Combination of any two food components
 Reduced portion size requirements

      Fruit = ½ cup
      Bread/grains = 1 oz
      Meat = 1 oz
      Milk = 1 cup
Example: 1 cup milk + 1 oz banana bread


                                           102
Offer vs Serve

   Must offer all of the required meal
    components
      May decline one meal component at breakfast
     May decline up to two meal components

    at lunch and supper
     Does not apply to snack




                                                 103
Meal Service

If using family style meal service

   Enough food must be placed on the table to
    provide the full required portion size for all
    participants.




                                                     104
Creditable Meals

   Exceptions to a reimbursable meal may be
    made for
       Allergy (needs signed medical statement)
       Religious Beliefs (needs signed waiver by religious
        leader)
       Exceptions not provided for family preference (i.e.
        vegetarian)




                                                         105
Meal Count

   Attendance versus Meal Count
   Separate logs
   Meal count at point of service (centers)
   If meal count is not current at review, meals
    will be disqualified for claim




                                                    106
      Cycle Menu Option
              or
      Production Records
       All Centers must maintain Daily
      Production records or use the Cycle
                Menu Option
107
                                            107
      Cycle Menu Option
         Menus will be reviewed during administrative
          review and technical assistance provided on-site

         Cycle may be 3-6 weeks

         CACFP may have 4 seasonal cycle menus

         Production records must still be maintained for
          infants in care
108
                                                             108
      Cycle Menu Option

         A substitute list must be maintained

         Substitutions should be entered on menu to reflect
          foods served

         Combination foods must have recipe on file with
          yields


109
                                                            109
      Substitute List
         Food items already on the menu do not need to be
          on the Substitution list.

          For Example: if last Monday’s menu contained
          oranges and this Tuesday’s menu called for pears
          and you ran out, oranges are permitable.




110
                                                             110
      Substitute List
         If a food item is not on the menu already but may
          be used for substitutions, it should be listed on the
          substitution list.

          For example: center tries to serve only fresh fruit
          or veggies but keeps several #10 cans of peaches
          in reserve. The canned peaches should be on the
          Substitution list



111
                                                              111
      Substitution List
      Combination Foods

         Substitution list should indicate what component(s)
          a food item is creditable. For example:
           Stew (meat, vegetable)

           Meatloaf (meat, grain)

           Taco (meat, grain)



             All combination foods need recipe w/analysis
112
              on file
                                                             112
      Combination Foods
         Commercial
           CN Label

           Manufacturer's analysis

         Homemade (HM)
           Standardized Recipe from USDA

           Center’s Recipe plus analysis/yields

           Production Record




113
                                                   113
                                  CN Label
A CN Label Example:
                                            CN

           This 3.00 oz serving of raw beef patty provides when         000000
           Cooked 2.00 oz equivalent meat for Child Nutrition Meal
      CN   Pattern Requirements. (Use of this logo and statement                 CN
           Authorized by the Food and Nutrition Service, USDA 05-84.)


                                            CN

      How do you identify a CN label?
           A CN label will always contain the following:
           The CN logo, which is a distinct border;
           A 6-digit product identification number;
           USDA/FNS authorization;and
114        The month and year of approval.                                           114
      Combination Foods
       Combination   foods at lunch and
        supper should only have 2
        components that will be claimed
       For lunch/supper only 1
        fruit/vegetable component can be
        represented in a combination food
       Additional food items in the

115
        combination food will count as
        “extras”
                                            115
Standardized Recipes

   A standardized recipe is one that has been
    tried, adapted, and retried many times to
    be sure the food product is the same each
    time it is prepared.
   It will make the same number of servings
    each time it is prepared as long as:
       The   exact procedures are followed
       The   same type of equipment is used
       The   ingrediants are of the same quality
       The   quantity of ingrediants is the same
                                                    116
Standardized Recipes




                       117
Standardized Recipes

   Resources:
       Some wholesalers provide standardized recipes to customers
       National Food Service Management Institute
          Measuring Success with Standardized Recipes
        http://www.nfsmi.org/Information/measuring-success.html
         Building Quality Meals – Standardized Recipes and Portion
           Control
        http://www.nfsmi.org/Education/Satellite/ss21/satinfo.html
         USDA Recipes for Child Care

        http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm
         USDA Recipes for Schools

        http://www.nfsmi.org/Information/school_recipe_index_alpha.html

                                                                     118
Standardized Recipes

   More information available at

http://www.nfsmi.org/Information/adult_resourc
  e/resource/chapter7.pdf




                                             119
Example of a standardized Recipe




                                   120
Example of Yield




                   121
What about your own recipes?

   Recipes should be on file when listed on
    Cycle Menu or Substitution List
   Analyze the recipe to document creditable
    food components
   List portion sizes
   Easy conversion for number of participants




                                                 122
Recipe Analysis Worksheet available on
state of Alaska website




                                     123
      Recipe Analysis Instructions
         List all ingredients and the amount of each ingredient
         Use the Simplified Food Buying Guide or the Food
          Buying Guide for Child Nutrition Programs. Record the
          yields (meat/meat alternate in ounces, fruit/vegetable
          in ¼ cup servings and bread/bread alternate in ½ slice
          bread or equivalent.
         Determine the number of 1.5 ounce meat/meat
          alternate for children 3-5 years olds by dividing the
          total by 1.5 or by 2 to find number of servings for 6-12
          year olds.
         Round the total for fruit/vegetables and bread/bread
124
          alternate down to the nearest whole number to find the
                                                                 124
          number of servings.
125
      Recipe Analysis for Tuna Melt
                                      125
      Production Records Option

         Production records must be kept for all
         meals claimed for reimbursement.

         Why?

         They document that all components
         were served and the right quantities
         were prepared to meet the meal pattern.
126
                                                   126
      PRODUCTION RECORDS
      What 5 items are required to be on every production
       record?

      1. Date: Month, Day and Year
      2. Menu: Include all items served
      3. Items that meet the requirement for meal
        pattern/reimbursement
      4. Meals: The number of child and adult meals served
      5. Quantity: Total amount of food that was used in
        preparing the item


127
                                                             127
PRODUCTION RECORD CALCULATIONS
      For each food:

      1. Determine the serving size needed to meet the
         requirement.
      2. Determine the total number of servings you need.
         Record in column: Number of Units
      3. Look up the purchase unit in the food-buying guide.
         Record in column: Purchase Unit
      4. Look up the number of servings you get out of the
         purchase Unit. Record in column: Servings Per
         Purchase Unit

128
                                                               128
PRODUCTION RECORD CALCULATIONS
      For each food:

      5. Determine how many purchase units you need by:

         Dividing the number of servings needed by the
         number of serving you will get from one purchase
         unit.

         Number of Units
         Serving Per Purchase Unit

         Record in column: Food Amount Needed
129
                                                            129
Production Records

   Menu:
       Hamburgers
       Buns
       Salad
       Apple Sauce
       Milk
   Prepared for:
       10 adults
       5 staff

                      130
131
132
133
134
135
136
137
138
139
Food Buying Guide
for Child Nutrition Programs




 http://teamnutrition.usda.gov/Resources/foodbuyingguide.html140
Resources




            141
http://www.nfsmi.org/

                        142
Simplified Buying Guide

             SIMPLIFIED
            BUYING GUIDE




           For Child Care Food Programs

                                          143
Health Safety & Sanitation Requirements


   State of Alaska Dept. of Environmental
    Conservation (DEC)

       Food Worker Cards
       Certified Food Protection Manager (CFPM)




                                                   144
Health Safety & Sanitation Requirements

   DEC Requirements

    All Food workers must have Food Worker Card (starting January
    2008)

On-line test site for Food Worker Card
http://alaska.state.gegov.com/foodworker/


FAQs for Food Worker Cards in Alaska
http://www.dec.state.ak.us/eh/docs/fss/FactSheetFWCFPM.pdf




                                                                145
Health Safety & Sanitation Requirements


   DEC Requirements
       One Certified Food Protection Manager (CFPM)
        will be required to be on staff

       One CFPM can represent all locations for multi-
        site programs if……




                                                          146
Health Safety & Sanitation Requirements


   DEC Requirements (Multi-Location)
       CFPM has a record on site at each location
        showing certification
       CFPM is involved in day to day activities, governs
        the activities and is responsible for activities
       CFPM has Food Safety Program in place for all
        food workers and enforces procedures




                                                         147
Health Safety & Sanitation Requirements


   DEC Requirements (Multi-Location)
       The person in charge can demonstrate his
        knowledge and produce all records during an
        inspection in the CFPM’s absence.
       All Food Workers must hold a Food Handler Card
        on file at each location




                                                     148
Health Safety & Sanitation Requirements

   Municipality of Anchorage (Muni)
    Requirements
       Food Worker Cards not required
       Certified Limited Food Protection Manager
           4 hour training
       Certified Limited Food Protection Manager
           8 hour training




                                                    149
Health Safety & Sanitation Requirements

   Municipality of Anchorage (Muni)
    Requirements
       At least 1 Certified Food Protection Manager for
        each location
                       Or
       At least 1 Certified Limited Food Protection
        Manager for each location

       Expires 3 years from date of issue



                                                           150
Health Safety & Sanitation Requirements


     Contact either DEC or Muni for your specific
      program – find out from the agency that
      oversees your center

     DEC CFPM Training Available:
      http://www.dec.state.ak.us/eh/fss/training/cfpm.html


     Muni Information Available:
      http://www.ci.anchorage.ak.us/healthesd/sanity.cfm


                                                             151
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Child and Adult Care
Food Program

    Adult Day Care Programs



                              154

								
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