1. Offer vs. serve and Point of service
USDA New Meal Pattern
Offer vs. serve
and
Point of service
Welcome to the New Meal Pattern training on offer vs. serve and point of service. The changes in these two areas are some of the most drastic in the final rule.
The webinar will start at 9:00am. Please leave your phone lines muted (red). All communication will be handled through the “chat” feature.

2. How many of you currently participate in offer vs. serve?
Polling Question
How many of you currently participate in offer vs. serve?

3. Overview Offer vs. serve continues to be mandated at secondary level
and optional at lower grade levels.
The Dietary Guidelines stress the importance of increasing consumption of fruits and vegetables.
The final rule requires that the reimbursable lunch selected by a student includes a fruit or a vegetable for SY At breakfast, this requirement is effective in SY , when the fruit quantities for breakfast are required to increase.
Offer vs. serve is changed as we know it.
Unchanged from previous regulations, offer vs. serve continues to be a requirement at secondary level and optional for lower grade levels and you must keep approved board policy on file.
Next year as part of offer vs. serve students must select a fruit or vegetable as one of their 3 required components. This same rule applies to breakfast required in Because that rule is not in affect for next year we are not going to focus on it in this webinar.

4. Lunch
Must offer 5 food components:
Milk
Fruits
Vegetables
Grains
Meat/Meat Alternates
Students may decline as many as two food components.
Student must select at least ½ cup of either a fruit or vegetable. The minimum creditable amount of a individual fruit or vegetable is 1/8 cup to counts towards the minimum ½ cup.
The full component serving size must be offered to the student.
Sponsors must offer:
-Milk
-Fruit
-Vegetable
-Grain
-Meat/Meat Alternate
Students may decline as many as two food components.
Students must walk away from the point of service with at least ½ cup of either a fruit or vegetable. The minimum creditable amount of a individual fruit or vegetable is 1/8 cup to count towards the minimum ½ cup.
The child must be offered and can take the full component size, but that doesn’t mean you have to prepare that amount for every child given offer vs. serve. You should be forecasting and planning appropriately based on historical information. You should also have more product available in stock in case you run out of a required component during meal service.
This means students must walk away from the point of service with at least ½ cup of fruit or vegetable!

5. Lunch Example Grades 9-12 Offered to students in full serving sizes:
Sandwich-
Bread and Meat
Broccoli-1 Cup
Apple-1 Cup
Milk- 1% White
Student takes-Reimbursable?
Example
This menu was planned for Grades 9-12
Student is offered a deli sandwich, 1 cup broccoli, 1 cup apple, and 1% milk
Student takes sandwich and ½ cup apple-(click) YES it is reimbursable because it has 3 of the 5 required.
Student takes sandwich and milk-(click) NO it is not reimbursable because it does not have a ½ cup of fruit or vegetable………(click) or does it?
Discussion about veggies on sandwich.
Student takes-Reimbursable?
Yes:
No:
Maybe?

6. Point of Service
Staff must be trained to judge accurately the quantities of self-serve items on a students tray to identify the ½ cup fruit/vegetable servings:
Spoodles and portioning spoons
Souffle cups
In the past, as long as the correct portion size was planned and available, students were not mandated to take all of the portion size. Now they must take a minimum of ½ cup fruit or vegetable.
Example:
Not acceptable:
Acceptable:
This should have been past practice, however if it wasn’t it is now a requirement written in the final rule. Staff must be trained to judge accurately the quantities of self-serve items on a students tray to identify the minimum ½ cup fruit or vegetable servings.
We recommend that sponsors use spoodles/portioning spoons. Another option is to use souffle cups, however that can be costly and wasteful.
In the past, as long as sponsors planned their menu and had adequate quantities of fruits and vegetables available, students were not mandated to take a certain portion size. This is no longer the case.
Students must walk away from the line with at least ½ cup fruit or vegetable. During meal service observation on a CRE, reviewers will be checking that students take this minimum amount.

7. Opportunity to Select Current Suggested new POS POS
To ensure that each student’s selections from the salad bar meet the required portions for an entrée or food/menu item, the POS must be stationed after the salad bar. If a school is not able to position the salad bar in a location prior to the POS, SAs may authorize alternatives to the POS lunch counts.”  If the fruits and vegetables are located in an approved location beyond the POS, there must be a system in place to ensure that each reimbursable meal selected by the student includes a fruit or a vegetable, and that the total of any fruit or vegetable item selected under OVS equals at least 1/2 cup.
With regard to meal identification, although the food components do not have to be in the same location, they must be labeled, listed, or otherwise identified near or at the beginning of the serving line so the students can easily choose all the components for a reimbursable meal.

8. Polling Question
How many of you have menus or signs posted in the cafeteria identifying what you are having for lunch?

9. ODE plans to offer assistance with this…stay tuned.
Identification of Food Items
You must identify at or near the beginning of the serving line the food items that contribute to the unit-priced reimbursable meals. Food items means specific foods offered within the five food components.
ODE plans to offer assistance with this…stay tuned.
You must identify at or near the beginning of the serving line the foods items that contribute to the unit-priced reimbursable meal. Food items means specific foods offered within the five food components.
Based on ODE CNP’s observation this should not be a problem as most sponsors are already doing this.
ODE CNP plans to offer assistance with this in the form of menu templates or something. If you have suggestions please let your specialist know.

10. Requirements for Lunch Period Existing Regulation:
Lunch must be served between 10am and 2pm.
New Regulation:
Adequate lunch periods
The existing regulation of lunch service between 10am and 2pm remains in place.
A new regulation in the final rule is that sponsors must have adequate lunch periods.
This means kids need to be able to be served and eat their lunches!
What does adequate mean?
Schools should provide sufficient lunch periods that are long enough to give all students adequate time to be served and to eat their lunches.

11. Questions & Answers