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

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

3. 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)

4. 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

5. 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

6. 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”
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

7. 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 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

8. Recipes Grain Weight Calculation
Muffin Recipe
1 ¾ C Whole Grain (WG) flour = grams
2 C granulated sugar = 256 grams
1 ½ teaspoons baking powder =not a major ingredient
1 large egg =50 grams
¾ C milk = 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 grams < granulated sugar 256 grams

9. Recipes Grain Weight Table 1 ¾ C. WG flour = 220.5 grams
Muffin Recipe
1 ¾ C. WG flour = grams
¼ C. granulated sugar =49 grams
1 ½ teaspoons baking powder =not a major ingredient
1 large egg =50 grams
¾ C. milk = 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 grams (each serving cannot contain less than grams of WG flour to be creditable)
WG flour grams > milk grams
220.5 grams WG flour ÷ 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

10. 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

11. 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

12. 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

13. 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

14. 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)

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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.

23. Resources
>Agencies>Resources>Kids Cafe Materials
Contact Information
Michael Striebich
Youth Services Coordinator