MARCH DISH KY POLICIES

SCN Policies The purpose of these policies is to get a better understanding of processes in regards to NSLP regulations. Located: nce-and-Resources.aspx nce-and-Resources.aspx Under State Policies and Regulations → SCN Policy

Afterschool Care Program Qualifying Year Procedure to ensure sponsors are using correct October data to qualify sites for Afterschool care program Must use most current October qualifying data when completing NSLP application. Cannot update data mid-year

After School Snack Point of Service for Area Eligible Sites Each site must have an approved enrichment program Each site will only have ONE point of service for your program Anyone can participate in the program, however they need to pick up the snack from the approved location Each location must have a tally sheet where a trained staff person checks off students who participate Only those students who receive a reimbursable meal may be claimed for reimbursement.

Use of Tally Sheets for CEO/Special Provision Breakfast Tally forms acceptable for breakfast ONLY in classroom and cafeteria in CEO and special provisions What do you do to participate??? Submit written procedure of implementation of this policy What should it include??? Procedures for breakfast meal service How are accurate meal counts obtained? How will you ensure no second meals are served? Training procedures?? (tally sheets, monitoring service, etc.) What edit checks are in place at each POS? How are numbers entered into your POS? Tally sheets? Where are they kept? Must submit to SCN for approval

Share Tables Way to cut back on waste and allow children seconds without going back through the line May only be used for individual non-perishable foods that are unopened, uncooked and maintained at a safe temperature Monitor by food service staff during meal service All foods must be discarded at end of meal service. (no food or drinks should be added back to serving line for another meal service) Check with local health department

Health Inspections Inspection requirement applies to all food preparation-service sites and service-only sites. Each site must have a minimum of two health inspections per school year. Health inspections are not completed in breakfast in classroom, however you will need a HACCP plan that includes procedures for this activity.

Checklist for Reviewing Household Applications Must utilize USDA prototype or a SA approved equivalent. If SFA makes changes to USDA prototype (scanned applications), the SFA must submit to State Agency for approval. Review to ensure application has all criteria from USDA prototype

Questions??