2014-2015 Meeting the Needs of the Early Education Center

2014-2015Meeting the Needs of the

Early Education Center

Child and Adult Care Food Program (CACFP)

Training

Provided by the LAUSD Food Services Division08.19.2014

OverviewThis training will provide attendees with the knowledge to understand the Child and Adult Care Food Program (CACFP) program processes and requirements for the Early Education Center (EEC). This training will address the following areas:• Provide strategies for program compliance• Required procedures for the CACFP• Required documentation • Responsibilities of the Food Services staff• Responsibilities of the EEC site staff• Monitoring requirements

Agenda

• Menu Production• Meal Service• Postings• Responsibilities Outlined• October Survey

Menu Production cont’d

• Production Worksheet completed daily • Current menu followed– Forecasting/ordering based on production history– CMS Receiving Ticket• Filed • Confirms delivery• Manager must initial and date as confirmation of

delivery

Menu Production cont’d

• Breakfast items prepared based on production history

• Lunches prepared require EEC daily update– EEC site staff must call in number of lunch menu items

required to the cafeteria on a daily basis, preferably by 10:00am

Menu Production cont’d

• Temperature Logs/Safety Sanitation– Daily Food Temperature log provided and completed,

during production, meal service and at completion

– Refrigerator and Freezer Temperature Log posted and completed daily at EEC

Menu Production cont’d• EEC/CMS Production Record

– Production Worksheet completed daily– Numbers entered daily into CMS Daily Entry

• EEC Daily Meal Record (use updated form dated 7/10)

– Complete top section– Complete the following columns and/or areas

• Menu item description • Beginning milk and juice inventory• Portion size• Amount prepared• Amount rec’d at serving site

Menu Production cont’d• Storage/Inventory– Food Services responsibility to monitor inventory

of condiments, paper goods and order additional items as needed

– Refrigerator, cooler, freezer is for Food Services use only according to HACCP procedures – no outside food may be stored

Meal Service

• Serving times– Breakfast 8:30am – 9:00am– Lunch 11:30am – 12:00pm– Snack 2:30pm – 3:00pm

Meal Service cont’d• Point of service procedures

– Meal counts taken as each table is served• Meal items served only for children seated• At breakfast from 8:30am – 9:00am Food Services

staff circulates back through rooms to serve late arrivals

– Family style– All items must be served at once

Meal Service cont’d• Milk portions

– 6 ounce serving for children younger than 6 year old– 8 ounce serving for children 6 years and older– 1 quart serves 5.3 servings of 6 ounce portions

• Varieties of milk approved for service– Non-fat milk, 1% milk and lactose free milk may be served.

• Lactose Free milk is offered to students who have lactose intolerance without requiring documentation. It is not necessary to submit a Medical Statement for a lactose intolerance diet.

• Soy milk is only offered to a student who has a disability or a medical condition

• An approved Medical Statement to Request Special Meals signed by a licensed physician is necessary.

Meal Service cont’d• Food Safety– Temperature logs completed– Gloves provided

• Food Services at completion of meal service– Picks up all condiments– Picks up and returns unopened cartons of milk to

cooler– Discards all opened cartons of milk – Verify attendance daily– Daily sign in must confirm total served

Meal Service cont’d

• EEC/Housekeeper/Designated Staff Responsibilities – Paper goods, utensils, gloves, trash bag provided to

each table– Encourage, offer all meal items to children– Full portions must be provided to children– Wipe down tables and throw away trash– Housekeepers must document time on the

timesheet the time actually worked for Food Services

Meal Service cont’d• EEC Daily Meal Record

– Complete the following columns, areas• Children served• Adults served• Amount leftover• Number of children served per room, per table, total

served• Total cash collected from adult meals served• Milk and juice inventory after breakfast and after lunch• Attendance verified with EEC site staff and recorded at

the completion of lunch• Report service over License Capacity

Meal Service cont’d

• Snack Service (Food Service)– Prepare snack items for service at lunch– Snack Count Form • Top portion • Snack menu item description• Portion size• Amount prepared

– Dispose of all leftovers

Meal Service cont’d• Snack Service (Housekeeper or designated staff)

– Serve snack at 2:30pm– Point of Service• Meal counts taken as snack is served (per

classroom)

– Return all leftovers to Food Services– Snack Count Form complete daily • Columns 4 -9 and meal counts per room and total• Sign and return to Food Services

Postings

• Justice for All poster 11x17 size• Menus for parents• Menus in kitchen• Refrigerator/Freezer Temperature Log

Food Services ManagerResponsibilities Outlined

Food Services Manager

• Forecast, order all menu items• Food safety and food quality priority• Civil Rights• Provide EEC Daily Meal Record, Food Temperature logs,

Snack Count Form to designated Food Services Staff

Food Services Manager cont’d

• Verify, confirm and sign all required paperwork• File all paperwork at EEC site and main cafeteria site• Conduct annual training and follow up with FS staff and EEC

staff to verify procedures are followed

Food Services StaffResponsibilities Outlined

Procedures – Food Services Staff

• Participate in annual CACFP training• Follow all CACFP procedures and Food Services guidelines

and policies for menu production, meal service times, required record keeping

• Complete all required paperwork• Follow all HACCP processes• Communicate with EEC site staff and Food Services

Manager regarding any non-compliance issues

Area Food Services SupervisorResponsibilities Outlined

Monitoring/Training – AFSS • Complete 3 monitoring reports per year

• Conduct annual CACFP training, October Survey Training and additional trainings as needed for food services staff and EEC site staff

Monitoring/Training –AFSS cont’d

• Assess the following– EEC CMS Production Records previous week• Completed daily• Completed accurately

– CMS Receivers at NNC sites• Reviewed, initialed and dated daily

Monitoring/Training –AFSS cont’d– CMS Daily Entry for EEC• Completed daily and accurately

– Meal Service• Correct portions served• Point of Service correct• Food Safety practiced

Monitoring/Training –AFSS cont’d• Assessment continued– EEC Daily Meal Records• Completed accurately• Menu compliance• Menu item descriptions• Portion size recorded• Amount prepared vs. total served• Milk and juice inventory accurate• Verify the snack meal counts vs. lunch meal counts

– Do they match each day

Monitoring/Training –AFSS cont’d

• Assessment (continued)

– Enrollment documents signed yearly by parents, stored at EEC

– Daily sign in/out records– Reconcile meal counts against attendance

and enrollment for 5 consecutive days prior for all meals served

– License capacity

Monitoring/Training –AFSS cont’d

• Assessment continued– Block claiming must be corrected and monitored– Action taken for non-compliance

• Within section Summary of Findings and Recommended Corrective Action - reference “number” above and clearly state the issue

• Action taken that day must be documented• Additional training must include agenda of training and

signatures of those training• Follow up review must be conducted within 60 days

October Survey

October Survey

• Purpose is to accurately determine the meal eligibility of every child enrolled in the Early Education Centers

• The claim for reimbursement for the entire year is based on the percentages of free, reduced and full price eligible children obtained within the month of October

October Survey Manager cont’d

• Responsibilities• Communicate with EEC site staff, provide meal

applications as needed• Pick up all meal applications daily, review for

completion, batch and send to the central office immediately• Last 3 days (10/29, 10/30, 10/31) managers must

process all applications, enter date processed, code the EEC master roster, batch and send to central office immediately

October Survey Manager cont’d

– Manager responsibilities (continued)• Keep final MCS Roster provided and record

processed application codes directly on this roster• Provide by November 7, 2014 the following items to

AFSS– Coded MCS Roster– Copies of Daily Sign In sheets for October– Processed meal applications with the processed

date recorded on the application• Keep copies of roster and Daily Sign In sheets filed

in cafeteria

October Survey Manager cont’d

• AFSS responsibilities• Master roster updates will be provided twice during

October from Central Office– Provide to managers

• Application Status Reports provided weekly through email, AFSS contact schools with low percentages and provide assistance

October Survey Manager cont’d

• AFSS responsibilities• Set up a drop off site on November 7, 2014 for

managers to drop off the following items– Copy of coded Master Roster (MCS)– Copy of all Daily Sign In Sheets for the month of

October– Processed meal applications– Confirm that all applications returned to you have

the 10/31/14 process date recorded• Bring the required October Survey information

to the Central Office by end of day November 7, 2014

Questions?

Thank you!

LAUSD Food Services Division Nourishing Children to Achieve Excellence