PPT-SFSP Lunch Meal Pattern

LunchSupper Meal Pattern must contain 4 components 5 items 1 milk 2 fruitsvegetables 1 grains 1 meatmeat alternate Milk Milk Milk fluid 1 . National Food Service Management Institute. . Pre Assessment. Place an identifier at the top of the page. . You will use the same identifier when you complete the Post-Assessment. . You do not need to place your name on the Assessment. . Kaye Knudson. Child Nutrition and Food Distribution Programs. Kirsten Baesler, State Superintendent. Summer Food Service Program (SFSP) . Federally-funded . program through USDA and administered by State . Records. Professional Development Credit Hours = .50. Production Records. 2. Topics. The What, Who, Where, When & Why of a . P. roduction . R. ecord? ~ Slide 3. SFSP Meal Pattern ~ Slide 4. Sample Menu ~ Slide 5. New York State Department of Education. Child Nutrition Program Administration. Effective July 1, . 2015. This . webinar will contribute . up to . 1 . Training . Hour . toward . the Professional . Standards . Office of School Nutrition Programs. August 2012. Child Nutrition Reauthorization: Healthy, Hunger-Free Kids Act 2010. Final Rule Nutrition standards in the National School Lunch Program (NSLP) and School Breakfast Program (SBP). 1 milk. 1 fruit/vegetable. 1 grains/breads. 1 meat/meat alternate (optional). For breakfast to . be a reimbursable meal, it must contain . three. different food . items. . Offer Versus Serve. A . minimum of . Hawaii Child Nutrition Programs | June 2017. Objectives. Define the USDA meal pattern requirements. Discuss implementation of the breakfast and lunch meal pattern. Define food components and vegetable subgroups. Prepared by the IDOE as a Teaching Resource Sponsors can Modify to . T. rain their Staff & Volunteers. Divided into . T. hree . C. omprehensive. . T. raining . L. evels. . (. Monitors should stay for the entire training. Site Supervisors should stay for the first 2 sessions.) . National Food Service Management Institute. . Offer Versus Serve (OVS). Students . must be offered all five required . components: . meat/meat alternate, . fruits, vegetables grains, . and fluid milk. National Food Service Management Institute. . Offer Versus Serve (OVS). Students . must be offered all five required . components: . meat/meat alternate, . fruits, vegetables grains, . and fluid milk. Spring 2017. SFSP Training. . for . Offer vs. Serve (OVS). SFSP OVS is different than NSLP. There are a few differences in the SFSP meal pattern OVS and NSLP meal pattern OVS. Make sure your staff understands these differences. Food Safety & . Menu . Planning . Food Safety Basics. Employee Hygiene. Hand Washing. Attire/Jewelry/Hair/Fingernails. Tasting Foods. Sanitation/Cleaning. Cross Contamination. Temperature Control. New Meal Patterns Presented By: Sara Silvernail, Training Coordinator Overview Background Law Requirements Changes from Proposed Rule New Meal Pattern Implementation Timeline General Provisions Meal Components Administrative Review. Oregon Department of Education . Summer . Food Service Program. Review procedures . Violations of program requirements . How to create a corrective action plan. Common findings.