Self-Prep Training SFSP 2019 Kids Cafe Self-Prep Training SFSP 2019

Agenda Meal Components Recipes Creditable Food Buying Menu Meal Service Production Records Labels Receipts Paperwork Submission Resources

Breakfast Creditable Meal Components See the Creditable Foods Guide for creditable items and quantities 8 oz fluid milk ½ C fruit/vegetable 1 serving of whole grains (ex. 1 slice of bread)

Lunch/Supper Creditable Meal Components See the Creditable Foods Guide for creditable items and quantities 8 oz fluid milk ¾ C Vegetable/Fruit Must choose two different fruits/vegetable (ex. ½ C peas, ¼ C pears = ¾ C or ½ C grapes and ¼ C peaches = ¾ C) 1 serving of whole grains (ex. 1 slice of bread) 2 oz. Meat or Meat Alternates

Snack Creditable Meal Components 8 oz fluid milk ¾ C fruit/vegetable 1 serving of whole grains (ex. 1 slice of bread) If choosing fruit/veggies must chose two different fruits/vegetable (ex. ½ C peas, ¼ C pears = ¾ C or ½ C grapes and ¼ C peaches = ¾ C) Attention: Must choose two of the four components (fruit juice cannot be served when milk is the only other snack component served) 2 oz. Meat or Meat Alternates

Recipes ALL recipes and your menu must be sent in 3 weeks prior to the following meal service month (ex. If meal service starts June we need your menu and recipes by May 11) If the grain component is prepared from a recipe, it must contain more whole grains, in grams, than any other ingredient using a grain weight calculation Recipes must have calculations on how the product meets the meal pattern guide Calculations can be made for recipes using the “Food Buying Guide” https://fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs We strongly recommend using the USDA recipes, as they have already done the calculations Attention: Failure to send in ALL recipes and follow them correctly could result in no reimbursement from Harvesters

Recipes What is a grain weight calculation? All recipe ingredients are converted from volumes to grams How do you use a grain weight calculation? The weight of the combined whole flour/grains has to be greater than the weight of any other single ingredient For a recipe to be considered creditable it must contain no less than 14.75 grams of enriched or whole grain meal flour per serving Convert all measurements into grams. Find your ingredient that weighs the most and compare it to the weight of the WG flour. Not a creditable recipe. WG flour weighs less than the sugar

Recipes Grain Weight Calculation Muffin Recipe 1 ¾ C Whole Grain (WG) flour = 220.5 grams 2 C granulated sugar = 256 grams 1 ½ teaspoons baking powder =not a major ingredient 1 large egg =50 grams ¾ C milk =180.75 grams 1/3 C vegetable oil =68.97 grams Convert all measurements into grams. Find your ingredient that weighs the most and compare it to the weight of the WG flour. Not a creditable recipe. WG flour weighs less than the sugar WG flour 220.5 grams < granulated sugar 256 grams

Recipes Grain Weight Table 1 ¾ C. WG flour = 220.5 grams Muffin Recipe 1 ¾ C. WG flour = 220.5 grams ¼ C. granulated sugar =49 grams 1 ½ teaspoons baking powder =not a major ingredient 1 large egg =50 grams ¾ C. milk =180.75 grams 1/3 C. vegetable oil =68.97 grams Convert all measurements into grams. Find your ingredient that weighs the most and compare it to the weight of the WG flour. YES this is a creditable recipe WG flour weighs more than milk. Next take the weight of the WG flour and divide it by 14.75 grams (each serving cannot contain less than 14.75 grams of WG flour to be creditable) WG flour 220.5 grams > milk 180.75 grams 220.5 grams WG flour ÷ 14.75 grams = 14.9 servings This means the most servings from this recipe can be 14 (must be rounded down) in order to meet the grain requirement

Creditable Food Buying Always refer to the “Food Buying Guide” Buy the same brand of food every time (if possible) The federal government requires fair purchasing (i.e., when possible purchases should be made from a variety of stores) Do separate transactions for items that are not creditable Fresh fruits and vegetables are the only items that can be obtained without cost from our shopping floor. NO MILK, BREAD, ETC.. Attention: We will NOT write receipts for shopping floor items; you must create an itemized list

Lunch/Supper Creditable Meal or Non Creditable Meal? 8 oz. of 2% milk 2 oz. chicken Ask: Is this a Creditable or Non Creditable meal? Answer: No You must have 3/4 C fruits and vegetable Also, for CACFP milk must be 1%, but 2% is fine for SFSP ¼ C peaches ¼ C peas 1 slice WG bread

Lunch/Supper Creditable Meal or Non Creditable Meal? YES! 8 oz. of 1% milk 2 oz. hamburger Ask: Is this a Creditable or Non Creditable meal? Answer: Yes ½ C. lettuce & tomatoes ¼ C. watermelon 1 serving WG bun

Menu Must meet the meal pattern requirement Must send a pre menu to Harvesters at least 3 weeks prior to the following meal service month Re-submit menu for approval if corrections are requested Menus must be dated (month, day, and date) Be specific (example: write apples and grapes under fruit, NOT mixed fruit) Must include quantities of each component Send Harvesters a post menu with any substitutions you had Complete the production record daily Utilize information from your previous daily meal counts and productions records to adjust production as needed Must have a Pre and Post menu for every meal served and meal type (if they serve breakfast and lunch they need both meals on the menu) when turning in all of your paperwork

Menu Everything in red is incorrect. Must have label Monday All milk needs to have 1% or skim Must be specific on vegetables (green beans and corn NOT mixed veggies) Must be specific on fruit (oranges, pears, and grapes NOT fruit cocktail) Must say 1 serving WG bun Must have serving amount next food item (2 oz. hamburger)

Meal Service Serving When serving your meal service use proper measuring cups or label your servings utensils with the proper measurements Serve the correct amount of each component Children must be served every component of the meal even if they do not like it Can buy serving spoons off of Amazon

Production Records Must complete a production record with each meal served Amount of food on your production record must be greater than or equal to the amounts needed for each child served to meet USDA guidelines Needs a production record for each meal served and meal type (if they served breakfast and lunch they need two production records for that day) Must be able to show they prepared more or equal to the amount of food needed to serve each child

CN and Nutrition Labels What is a CN Label? “A label statement that clearly identifies the contribution of a product toward the meal pattern requirements”- USDA Food and Nutrition Service How do I identify a CN label? Label will have a CN logo USDA authorization statement 6-digit identification number Month and year of approval CN labels are required for Must serve processed meats/meat alternates whole. Ex. If one chicken nugget is 4oz. you cannot cut it and half and make two servings. All processed meat/meat alternate components (ex. chicken nuggets, cheese/meat pizza, etc.) Must be served whole Attention: CN labels are your responsibility and are required for all processed meat items and premade foods that combine components

CN and Nutrition Labels Product Formulation Statement (PFS) “A Product Formulation Statement (PFS) provides crediting information for processed products that do not have a CN Label. A PFS always contains:” – Missouri Department of Education Manufacturer's letter head Name of product and product code number Math calculations showing how the manufacturer determined the meal pattern contribution Crediting Statement Signed and dated by an official of the manufacturer “To determine if a product has a PFS, contact the manufacturer. The product packaging will contain the telephone number or mailing address. Explain that you need the child nutrition information for the commercially prepared product. They may ask for the Universal Product Code (UPC) number so have this information available as well.” – Missouri Department of Education If you don’t have a CN label you must provide a Product formulation statement from the manufacture

CN and Nutrition Labels Product Formulation for Chicken Nuggets (meat & grains) Must show the following to be considered a creditable product formulation statement Manufacturer's letter head Name of product and product code number Math calculations showing how the manufacturer determined the meal pattern contribution Crediting Statement Signed and dated by an official of the manufacturer Picture Credit-Tyson

CN and Nutrition Labels What is a Nutrition Label? “The nutrition facts label provides detailed information about a food’s nutrient content, such as the amount of fat, sugar, sodium, and fiber it has.”-USDA Food and Nutrition Service Nutrition Labels are required for Whole grain items Ready to eat cereal Yogurts All processed foods (ex. Crackers, biscuits, bread, etc.) How do I submit my labels? Cut off labels for every product used Make copies of labels to send to Harvesters Required to save all labels and recommended to also save copies of them Attention: Failure to send in all CN and Nutrition labels will result in not getting a reimbursed from Harvesters

Receipts Must have a itemized receipt for every item purchased or itemized list for produce taken from Harvesters’ shopping floor or donated All food purchased must have a matching receipt Receipts must show an accurate amount of milk purchased for each meal Keep copies of all receipts and send to Harvesters Send in copies of all utility bills, labor costs, and other program costs

Paperwork Submission Weekly Monthly Recipes and Menus (3 weeks prior) Copies of all meal count sheets Production records Receipts Monthly All recipes used Menu (pre & post) CN and nutrition labels Temperature Logs Utility bills, labor cost, and other program costs Attention: Reimbursement depends on ALL of us. Harvesters must submit all claims as a package to the State no later than 60 days after the end of the month. Then, the state has 60 days to pay each claim.

Resources www.harvesters.org >Agencies>Resources>Kids Cafe Materials https://fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs Contact Information Michael Striebich Youth Services Coordinator 816-929-3044 mstriebich@harvsters.org kidscafe@harvesters.org 816-929-3262