Coordinated Review Effort (CRE) Cont’d by Rita Hamilton October 1, 2015

10. Food Quantities Served for All Meals Production Records: – Breakfast – Lunch – Afterschool Snack – Month of the review – Week of the review – And others as we need to

11. Meal Pattern Requirement Food Production Records must Use weighted average. Must show on production record the number of food items planned. Breakfast and lunch. If offering choices must show number of servings of each item. Including condiments Must have a way to document Age/grade groupings

Meal pattern cont’d Must have subgroups for vegetables identified for the week such as: A.Dark Green 1/2cup B. Red/Orange 1 ¼ cup C.Legumes ½ cup D.Starchy ½ cup E.Other Vegetables 1 cup

Meal Pattern cont’d Must Show what are Whole Grain products and the amount being served. Must list the type of fruit and serving size contribution each day. Meat / Meat Alternate 1-2 oz. Lets talk Milk for a minute

MILK 1% milk unflavored Flavored Chocolate Skim or Fat Free Flavored Strawberry Fat Free Flavored Vanilla Shake Fat Free Skim unflavored milk

Milk cont’d You must put a number planned by each type of milk being served at Breakfast and Lunch. You must have a water fountain or provide a source of water with cups if needed daily,

Condiments, etc. Mustard Ketchup Mayo Tea/Lemonade

12. OFFER VS SERVE Production record must reflect if this option is used: yes or no Required for High School lunch (grades 9-12) Other age groups optional May be used for Breakfast and Lunch at all grades ½ cup of Fruit at breakfast and ½ cup fruit or vegetable for Lunch must be taken

13. Civil Rights And Justice for all Posters – If After School Snack programs are in classrooms these poster must be in each class room. – Breakfast In The Classroom – Fresh Fruit Vegetable Program – School Racial breakdown – Nondiscrimination statement – Provide translations and materials whenever needed

Civil Rights Cont’d – Provide special dietary meals upon request Six protected Bases for Child Nutrition programs: Race Color National Origin Age Sex Disability

Civil Right Cont’d We will be discussing Civil Rights Training for school districts at another time. Remember that your websites must have the Nondiscrimination Statement on it. Menus must have at lease “USDA is an equal Opportunity employer and provider.”

14. Competitive Foods We look at Federal Smart Snack Standards For example if you are selling A La Carte Items have you entered that information in to the Smart Snacks Calculator The Alliance for Healthier Generation Product Calculator Website is : http//foodplanner.healthiergeneration.org /calculator/

Competitive Foods Cont’d We will observe the Arkansas Nutrition Standards that are apart of ACT Commissioner’s Memo FIN

15. Breakfast /Lunch Participation Average daily participation in both Breakfast and Lunch Programs. Take the total umber enrolled and divide it into number of participation and this give a you a % For example 250 free 50 reduced 125 paid

Participation cont’d Lunch we fed 425 have 600 enrollment. 425/600= 71%

16. FOOD SAFETY/HACCP PLAN DESCRIPTION STANDARD OPERATING PROCEDURES RECIPES FOOD SAFETY CHECKLIST CORRECTIVE ACTIONS RECORDS

SANITATION Cont’d There must be a copy of the food safety plan HACCP plan at each serving site. Looking to see if you are following Copy of the 2 most recent Health inspection forms. We will be looking to see if the most recent is displayed properly.

The Right to Know Act-Chemicals Documentation of employee training for using chemicals

18. Quality of the food served to students We have to rate if the food quality is excellent, good, fair or bad. We have to eat the food served to help us make a decision. We will ALWAYS pay for our food We look at the waste Talk with the students

19. Time to eat Recommended that students have at least 10 minutes to eat for Breakfast after being served 20 minutes for Lunch after being served Remember Lunch cannot begin before 10:00 am or end after 2:00 pm Is the time a student has to stand in line 10 minutes or less?

20. Cafeteria Atmosphere Do the children empty their trays? Are the lights turned off while students are eating? Are serving and dining areas clean? Are chairs down and ready for the students to enter, sit and eat? Does the district use our Marketing kit?

20. Cafeteria Supervision Do Adult supervisors circulate during meal service? Are they nice to students? Do they help them feel welcome?

21. Kitchen Facilities Is the equipment in good condition? Is additional equipment (large or small) needed?