PSESDUSDA CACFP At A Glance

DAILY

Meal counts to Food Service: Call in/send

Meal Counts = Current Enrolled #-Known absences (Vacation, Confirmed out sick).

Refrigerator/Freezer (41/0 or less)record on menu

Hot Carts Turned on above 140

Mix and Test the Bleach Sanitizer (Lavender Color)

  • Chemicals are locked at all times
  • Sanitizer can be out of reach

Food Check-IN or Pick-UP

  • Temp food IMMEDIATELY WHEN receivingor in the kitchen (pick-up); hot food 140and above; cold 41and below.Record ontemperature log if done in classroom
  • Components(required) are present (see detailed table)

Breakfast: 1%/FFMilk, Grain, Fruit/Veg

Lunch: (5 ITEMS) 1%/FF Milk, Grain, 2-Fruit/Veg, Meat/alternate

Snack: Any 2 components (Serve Water at the table ONLY if not offering any other liquid i.e. Milk or juice at the meal

  • Portion of each component received for each child present
  • Substitutions appropriate for Special Diets
  • Call your food service if missing components or food found in the danger zone (41-139)

Clean the Table using (Soapy Water, Scrub, Wet Cloth, wash off soap, Spray Sanitizer-soak 1 min, dry if needed)

Set Table (All Components and All Portions are on the Table)

  • Water/Water Cups NOT on table but to the side
  • Milk Breakfast/Lunch 6 oz; Snack 4 oz for each child seated at the table. Place more pitchers if necessary
  • Use the appropriate cup size i.e. for milk:6 oz cup at B/L, 4oz cup at snack

Wash Hands (Model and Monitor): Staff and Children Water, Soap, Scrub, Rinse, Dry, Turn Off Water with Towel

MEALTIME

Serve Meal at the Posted Times

Allow appropriate time for meals

  • Breakfast 20min, Lunch 30 min, Snack 15 min

(1 ½ hrs. between meals)

Review with the Children “What’s on the Menu”

Explain a child’sportion size

  • For example: “You can have up to6oz milk, 5 nuggets, ½ banana, 2 Spoons of rice, 3 broccoli trees”etc.
  • Do not limit portion size (Do NOT say “start with only 2 nuggets,” “fill your milk cup to this line”)

Pass the Food: Child Takes Full Portion OR Offered/Pass Twice. Child Accepts or Declines(still claim if declines twice)

Take the Meal Attendance At the Tableafter passing food twice to the children

  • Paper Attendance Form
  • Keep 2 weeks of Attendance on Clip Board/Available for PSESD Monitor

Update your menus with any changes

Discard all food at the end of the meal

ADULTS ROLE

Engage in meaningful conversation

Model eating of less popular food items

Encourage to try new food. Respect a child’s choice to NOT eat or drink what remains on his/her plate or cup.

Assist children in serving themselves (partially open items)

CHILD’S ROLE

Set table (if time available)

Engage with friends/teachers/volunteers

Pass food in bowls, pours liquids, uses utensils

Bus dishes/silverware/garbage/wipes table (paper towel)

WEEKLY

Send Attendance to the PSESD

UPDATE the PSESD of any changes in class/meal times or days in service.

Monthly

Menu Review before posting

Post Menus for Parents

Collect CN Labels from Food Service

  • Child Nutrition Labels that describe combination foods: Chicken Nuggets if using the breading for grain.

Review Menus prior to sending

Upload/Send All Menus-including substitution menus and Special Diet Lists (CN Labels and Receipts if purchasing food) to arrive at the PSESD by the 5th of the next month

In the Classroom/Staff Requirements

Health Care Provider Statement for dietary accommodations requiring substitutions

Current Months Menus ( Parents Board)

Special Diet List posted

Class and Meal Times (same as PSESD)

Current Food Worker Card(s)

Completed USDA Trainings (

And Justice For All (Parent Board)

Extra Food to complete a USDA Meal if components are missing: Canned Fruit, Crackers, Milk, Peanutbutter, Cheese Sticks

Each Child’s Family

“Building for the Futures”@ enrollment

“Civil Rights”-complaint procedure

Follow-up with any USDA Enrollment Forms

MENU REVIEW

General Issues

Month, Contact Info, Special Diets listed

Specify NAMES of specific foods (cereal, fruit,100% juices specified i.e. Kix, canned peaches, orange juice); specify milk-fat (i.e. 1%, fat-free, whole, etc.)

All required components for meals

Appropriate substitutions for Special Diets

Approved Soy Milk (8th Continent-original, PacificULTRA Soy-original, Silk-original, Kirkland-organic plain, Great Value-original w/red top)

Limit Juice to 1 time/day or choose fruit whenever possible

Label whole grain items individually or add tag line (if applicable) to menu (i.e. “all grain items served meet USDA whole grain requirements”)

No grain-based desserts (bars-of any kind, doughnuts, pastries, cinnamon rolls, homemade coffee cakes, cookies, etc.)

Breakfast

Cereal 6 grams sugar/serving

Yogurt less than 23 grams sugar/6 oz. serving

No Breakfast or Granola Bars

Lunch

Peanut butter needs another Meat/alt

Potato is a Vegetable not a grain

Snack

2 Components

Raw vegetable or dried fruits (Cranberries, dried fruit, Raisin/Craisins) needs another fruit, vegetable to be considered one component

Reminder:

  • Child receiving a non-USDA approved milk (as a preference) should be offered an additional component in order to make the meal claimable

PSESDUSDA CACFP At A Glance