Nutrition Inc FY 2024, 4 - Hour Training

Slides for Lessons: Homes and Centers

1. Nutrition, Inc. FY 2024 Ma ndato ry 4- Hour Training JUNE 2024 1

2. Agenda: Centers, Ministries & Family Daycare Homes Meal Patterns and Menus Infants and Non-Infants Choking Hazards (PBJ) Menus & Supporting Documentation CN, PFS, Standardized Recipes Disabilities Special Dietary Needs Food Safety Sanitation Record Keeping WIC & Building For The Future Claim Submission Tiering Determination (FDCH) Monitoring Non-Profit Status (Centers & Ministries). Resources 2

3. Meal Patterns & Menus 3

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7. MENUS Centers-Ministries : Menus Production Records (MPR) with all food measurements will become your new posted menus. They must be dated and posted in the kitchen, wherever children are fed, and, also where parents can see them. Family Daycare Homes : M enus must be posted in kitchen, wherever children are fed, and where parents can see them. * New FDCH Menu requirements coming soon. Menus must always be maintained at the facility. Menus must be specific; Banana Muffin NOT Muffin, Saltine Crackers NOT Crackers. Make sure to always measure or weigh the foods using the appropriate measuring tools: Liquid measuring cup for milk, juices and soup, dry measuring cups for batch foods such as veg and fruits or pasta, a food scale to weigh meats and cheeses, measuring spoons for infant foods and nut butters, etc. Needed supporting documentation must be noted on the Menus. i.e. WG for whole grain rich items, CN, PFS, for processed or combination purchased foods and HM for Homemade dishes that required standardized recipes. Substitutions must be noted on Menu before meal service and in software shortly thereafter. Do not record any foods (extras) on your menus that you cannot provide complete documentation for. If you record Whole Wheat Toast AND Link Sausage on a breakfast menu, for example, you must have documentation for both the bread and the sausage. You may SERVE the extras, just don’t put on the menus if you have no documentation. All components must be served at the same time. 7

8. INDIVIDUAL INFANT FEEDING RECORDS All infants must be offered the meal program. Each infant in your care must have their meals documented with an Individual Infant Feeding Record. The Feeding Record must be completed after each feeding at the point of service (POS). 8

9. The meal pattern at the top of the feeding record shows the requirements and serving sizes for the components needed for the infant according to his or her age. For Infants 6-11 months of age, all feedings require 3 components (When developmentally ready). All require Breastmilk or Iron Fortified Formula, a vegetable or a fruit or combination of both. Breakfast, Lunch and Supper additionally require Iron fortified Infant Cereal, or a protein as shown above. Snack requires Breastmilk or Iron Fortified Formula, a vegetable or a fruit or combination of both AND bread, crackers Iron Fortified Infant Cereal or ready-to-eat cereal such as Cheerios. The ready-to-eat cereal must meet the sugar requirements. Snack is the only feeding that allows breads, crackers or ready-to-eat cereals. 9

10. Complete top section making sure to record the week’s start date and the formula name or breastmilk if it is offered. Record date above each day of the week. Feeding Record is to be completed at the point of service after feeding the baby. In Food Item box write the specific foods served. In Serving Size box, write the amount you OFFERED to the child, NOT how much the child consumed. Formula Inf. Rice Cer Green Beans 7 oz 3 T 1 T Formula Animal Crackers Squash 3 oz 5 pc. 2T Formula Inf. Chicken Bananas 6 oz 4 T 1 T June 26 June 27 June 26 – June 30, 2023 Susie’s Super Care Susie Shoemaker Sudie Price Oct. 20, 2 Gerber Good Start with Iron 10

11. FLUID MILK For children who are between 12 and 23 months old ( 1 year), only Vitamin D whole milk is to be served. For children who are 2 years old and over, only low fat (1% ) OR fat free (skim) milk may be served Breastmilk is considered an allowable fluid milk substitute for children of any age if a mother chooses to breastfeed her child past one year of age. Flavored milk must be low fat (1%) or fat free (skim) and may only be served to children 6 years of age or older. *Note For a child transitioning between age 1 year to 2 years, the child may be given 2% reduced fat milk for the one-month period between 23 months and 24 months. 11

12. Raw Green leafy vegetables and soup measurements Raw green leafy vegetables such as those found in salads do not measure the same as other vegetables. They credit at half the volume served. In other words, you would have to serve twice as much to equal a normal serving size of vegetable. This must be noted on your menu! Soups do not measure the same as other vegetables. It is best to use the Food Buying Guide to determine the serving size for your particular soup product. These serving sizes must also be noted on your menus. Make a free account to access all the features at the link below. foodbuyingguide.fns.usda.gov/ 12

13. Peanut butter & other choking hazards Peanut Butter is not recommended as the Meat/Meat Alternate for a Lunch or Supper Meal. The Serving sizes required to meet the meal pattern are huge and unrealistic. 2 Tablespoons (1/8 cup) of peanut butter on half a slice of bread for 1-2 year olds is a choking hazard. Even 4 T (1/4 cup) for 6+ year olds is difficult to chew and swallow. Other foods to process into smaller pieces to avoid choking for children 4 years old or less: Whole round or tube-shaped foods such as grapes, cherry tomatoes, cherries, raw carrots, sausages, and hot dogs. Cheese cubes or blocks. Grate or thinly slice cheese before serving. Dried fruit, popcorn, nuts and seeds, including breads, crackers, and cereals that contain nuts and seeds. 13

14. Menus & Supporting Documentation Packaging, CN Labels, Product Formulation Statements (PFS), and Standardized Recipes (SR). 14

15. All supporting documentation must be available, clear, and easy to read If the ingredients, Standardized recipes, CN labels, Product Formulation Statements, or Nutrition Facts are not easily readable, then it will be counted as if you do not have them. All pages of standardized recipes must be saved and produced on-site, when requested. Recipes must not be altered. Any meals requiring documentation that is not immediately available on-site will be disallowed. 15

16. Menu items that require supporting documentation Processed Foods: C heeses, franks, sausages, luncheon meat, turkey bacon, etc. Requires front label and side or back with Nutrition Facts AND Ingredients list to show there are no fillers, extenders, or by-products, and may also require a CN label or a Product Formulation Statement for that exact product . Combination Meals: Any dish that has more than one component. These can be purchased or be Homemade (see list below). Other examples are Chicken nuggets, corn dogs, fish sticks, breaded chicken patties, soups, stews, etc. If purchased, you must have a CN label or a Product Formulation Statement for that exact product . Homemade Meals: Pot pies, macaroni and cheese, meatloaf, chicken or tuna salad, potato or macaroni salad, scalloped or au gratin potatoes, Salisbury steak, lasagna, meat sauce or meatballs, pizza, etc. Homemade combination meals must be prepared and documented with a Standardized Recipe showing how the various components contribute to the meal pattern. 16

17. Whole Grain Rich Foods (WGR). Breads, Cereals, Crackers, etc. will show Whole Grain as the first ingredient in the Ingredient list on the product, or the 2 nd ingredient after water. WGR foods must be at least 50% whole grains. Requires front label and side and/or back with Nutrition Facts AND Ingredients list. You must keep the above documentation either as the packaging or you may print out very clear pictures of all sides of the purchased product and file in your Whole Grain binder. There are many other whole grain rich foods or ingredients such as those listed here. You must also keep documentation for whole grain rich foods that you serve. 17

18. Check out the FNS Recipe Box. Make a free account to access all the features. https://theicn.org/cnrb/ There are dozens of standardized recipes for both Family Daycare Homes and Centers and Ministries. New recipes are added frequently. 18

19. Avoid Choosing Combination Meals In The Software For Your Menus Example: Do not select Grilled Cheese. Instead choose the specific type of cheese as the Meat/Meat Alternate component and the specific bread used for the grain option. Make sure to weigh the cheese for the sandwich (or use the Nutrition Facts label that shows how much a slice weighs) to ensure the children are given enough to meet the meal pattern. A single slice of ANY of the cheeses is rarely enough to meet the meal pattern and it is not unusual that a serving size for a 6 year old could require 3 ½ slices or more to equal a 2 oz. Meat/Meat Alternate serving size. ----------------------------------- Example: Do not select Salisbury Steak. Instead choose ground beef. After forming and cooking the patties, weigh them and place the correct serving size on the plates. You may then cover the patties with gravy. ----------------------------------- Example: Do not select Spaghetti and Meat Sauce. Instead select ground beef as the meat component, spaghetti as the grain. Then measure the correct serving of the spaghetti and place on the plate, then weigh the cooked beef and place on the spaghetti on the plate. Then cover all with the tomato sauce. In this way you will not need to provide documentation for combination or homemade meals. 19

20. Program Requirements for disabilities & Special Dietary needs. Each facility must make reasonable accommodations for disabilities whether they are meal restrictions or other disabilities. A meal restriction that does not meet the meal pattern must be supported by a medical statement completed by a physician, physician’s assistant or nurse practitioner. A meal restriction that is not a disability must meet the meal pattern in order to be reimbursable. The statement must be complete. The statement must be kept on site with the child’s paperwork and a copy must be given to sponsor. 20

21. Special dietary needs and disabilities 21

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23. Parent Preferences 23

24. MEDICAL STATEMENTS Required Documentation 24

25. FOOD SAFETY ServSafe Manager Certification Basic Food Safety Thermometers Safe Thawing Techniques Safe Food Temperatures Leftovers Storing Food on Floors 25

26. ServSafe food protection manager certification, or an equivalent food manager's certification, is required for ALL Licensed Centers. https://www.servsafe.com/ or https://www.in.gov/health/food- protection/food-protection-manager-certification/ FOOD SAFETY MANAGER’S CERTIFICATION If you are not a Licensed Center, the certification is recommended, but not required. 26

27. BASIC FOOD SAFETY 27

28. Thermometers must be located inside every freezer and refrigerator, even in those appliances that have external temperature displays. Freezers must be kept at 0°F or lower. Refrigerators must be kept between 32°F and 40°F. 28

29. THAWING FROZEN FOODS Refrigerator Thawing: Cold Water Thawing: Microwave Thawing: Cooking Without Thawing: When there is not enough time to thaw frozen foods, or you’re simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry. 29

30. SAFE FOOD TEMPERATURES USE FOOD THERMOMETERS 30

31. To Avoid Potentially Hazardous Ready-to-Eat Food contamination, packages opened during meal prep must be promptly re-sealed or closed and properly stored to prevent spoilage or pest infestation. Once foods or cartons of milk leave the kitchen they should be thrown out after service. Foods served that remain in the classroom after the meal service MUST be discarded. LEFTOVERS 31

32. FOOD AND NON-FOOD STORAGE MUST BE 6” OFF FLOOR All food and non-food items must be stored 6” off the floor to prevent the attraction of insects and rodents and to allow access for cleaning and ventilation. Cases of water or cleaning goods such as paper towels or cleaning supplies would count as non-food items. 32

33. SANITATION Cleaning & Sanitizing 33

34. To be done each morning: Prepare soapy water before each meal. Prepare sanitizer solution (bleach or quat) Test Sanitizer Strength Use test strips to measure the strength of sanitizing solution each time you mix up a new batch Date the sanitizing solution bottle. How to Sanitize Using Bleach Use one Tablespoon bleach to 1 gallon of water Test strip will show dark at 200 ppm Do not exceed 200 ppm for food contact surfaces Sprayed surfaces must be wet for one minute before wiping dry with a disposable towel Wet-wiped surfaces must be wet for two minutes before wiping dry with a disposable towel. CLEANING & SANITIZING PREPARATION 34

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36. CLEANING & SANITIZING   Eating surfaces should be cleaned and sanitized BEFORE the children are seated at the table. All eating surfaces (tables & highchairs) must be washed with soap and water using a cloth or single use towel, then rinsed before sanitizing. Sanitize dry tables and highchairs with sanitizer solution. Don't spray tables while children are seated at the tables or near the tables Stronger sanitizing solution is not better. It is TOXIC! Only use sanitizers that are approved for food contact surfaces 36

37. rECORD KEEPING RECORDS REQUIREMENTS YOUR RESPONSIBILITIES ENROLLMENT OVERVIEW ENROLLMENT FORMS FREE & REDUCED PRICED MEAL APPLICATIONS ATTENDANCE AND MEAL COUNT Block Claiming Counting Staff Meals WIC & BUILDING FOR THE FUTURE FLYERS CLAIM SUBMISSION TIERING DETERMINATION FOR FDCH NON-PROFIT STATUS (Centers & Ministries only) RESOURCES 37

38. RECORDS REQUIREMENTS ALL FOOD PROGRAM DOCUMENTS MUST BE KEPT FOR A PERIOD OF 3 YEARS, PLUS THE CURRENT YEAR. THE CURRENT YEAR AND THE PREVIOUS YEAR’S RECORDS MUST BE MAINTAINED ON SITE. THE OTHER TWO YEARS MAY BE KEPT OFF-SITE BUT MUST BE EASILY ACCESSIBLE TO PRESENT TO THE MONITOR OR AGENT WITHIN A REASONABLE PERIOD OF TIME. FOOD PROGRAM DOCUMENTS INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING: Enrollment forms Medical Statements Parent Statements for special accommodations Attendance & Meal Count Sheets Menus Labels and documents to support the menus Infant Menus Infant Feeding Records Sign in and out sheets for overcapacity meals, weekend meals or meals served on holidays Menu Production Records for Centers & Ministries 38

39. YOUR RESPONSIBILITIES Please do the following as far in advance as possible: You must notify the office in advance of a move, a telephone number change, or an email address change You must notify the office any time you will not be serving any meal at the scheduled time we have on file for you (late, early, not at all). You must notify the office if you are going to be closed. You must notify the office of any field trips noting the day, time and exact location where the field trip will take place. Field trips that include meal service are eligible for review. You may not change your mealtimes without approval. If you find that your schedule is not working for you, please submit a Meal Schedule Change form and wait for approval. We will be happy to send the form to you and work with you so you can plan the best schedule for your meals. 39

40. Enrollment OVERVIEW Centers & Ministries must have enrollments for all children under the age of 13 and should have applications for rating. Centers, Ministries, and Family Day Care Homes: All Infants must be offered the program. You can’t NOT claim an infant in your care . Every child at daycare under the age of 13 years MUST be enrolled and have proper enrollment documents and any needed supporting documentation such as Special Needs disability paperwork, Special Meals statement, etc. on file at the site and given to sponsor. Once a child reaches the age of 13, unless he or she has documented special needs, the child must be withdrawn from the program. Be aware of capacity issues once the child is over age if they remain at the daycare. They WILL still be counted in your licensed capacity. 40

41. ENROLLMENT FORM REQUIREMENTS FOR FAMILY DAY CARE HOMES (FDCH) FOR NEW enrollees 41

42. Enrollment FORMS & applications for centers and Ministries FOR NEW ENROLLEES APPLICATIONS, WHILE NOT STRICTLY REQUIRED, ARE STRONGLY ENCOURAGED TO ENSURE ALL POSSIBLE REIMBURSE- MENT IS AVAILABLE. ALL APPLICATIONS ARE PRINTED FROM MINUTE MENU CX. THE PARENT OR GUARDIAN COMPLETES ALL FAMILY AND INCOME INFORMATION. ALL APPLICATIONS ARE SIGNED AND DATED BY THE PARENT OR GUARDIAN IN THE ENROLLMENT MONTH. 42

43. Enrollment forms & applications general information All enrollment forms are valid for 12 months and must be renewed before they expire. FDCHome : Parents need not complete a new handwritten form for enrollment renewal. They only need a new Kidkare form. Free & Reduced Price Meal applications are valid for one year from the enrollment month and must be renewed before they expire. FDCHome providers who want to claim their own children, must complete the Free & Reduced Price Meal Application and must meet income guidelines to qualify. *Call Nutrition, Inc. for more information. 43

44. ATTENDANCE AND MEAL COUNT All attendance and meal count records must be maintained at the facility. The Attendance and Meal Count sheets must be printed from your software. ATTENDANCE MUST be taken daily on paper. Meal Counts MUST be recorded on paper at the point of service. All Meal Counts must be recorded in your software program weekly (no less than every 7 days). For Centers & Ministries, all STAFF meals eaten must be recorded, both on paper and in your software program . This is a requirement! BLOCK CLAIMING Great care must be taken when recording your meals both on paper and in your software. When meal counts are identical and have little change from week to week, it is referred to as Block Claiming. When seen, it can raise red flags. It may seem unusual that no child is ever absent or late or ever leaves early. If a sponsor detects block claiming, the sponsor should conduct an unannounced review of the facility’s operation to determine the validity of the meals. Please, make an effort to carefully and accurately record your meals. 44

45. WIC & BUILDING FOR THE FUTURE FLYERS AND CLAIM SUBMISSION INFORMATION WIC & Building for the future Current WIC flyers must be distributed annually to all families in your care WIC flyers must be posted in your facility prominently where parents can see them. Building for the Future flyers must be posted prominently in your facility where parents can see them. Claim submission All claims are to be submitted to the Sponsor by the 3 rd of each month. All supporting documentation for that claim is due by the 3 rd of each month. Any enrollment forms or other supporting documentation submitted after that date may be set aside and may not be counted on the current claim. 45

46. TIERING DETERMINATION FOR FDCHomes DOCUMENTATION 46

47. TIERING DETERMINATION FOR FDCH omes TIER I Tier I is equal to the higher per meal reimbursement rate. Low-income areas and households Determine if provider is in an area that is eligible based on School Data or Census Data Verify which schools are assigned for provider's address. Check free and reduced price data. If 50% or more of students qualify for Free or Reduced price meals, then the daycare home would be classified as Tier I OR Census Block Group or Tract data can be used USDA Area Eligibility Map FRAC map No Kid Hungry Map 47

48. OR By Provider Income Application Complete application Submit verification of income TIER I ( con’t ) Provider's Own Children who reside in the household of the provider Only Tier I FDCHs Provider's own children must qualify based on: Income Eligibility or Categorically eligible Other nonresident children must be eating the same meal(s) 48

49. TIER II: Tier II is equal to the lower per meal reimbursement rate Tier II Mixed: Some children are eligible for higher reimbursement rate based on income eligibility documentation TIER II Location does not qualify for Tier I based on area eligibility (census or school) or provider's income All enrolled children receive the lower reimbursement rate 49

50. TIER II MIXED 50

51. MONITORING Why are Reviews Done? How many Reviews are done? REVIEW REQUIREMENTS How are Reviews Scheduled? a. For New Providers b. For Existing Providers c. For Corrective Action or Follow-ups What do Monitors Look For? 51

52. Why are Reviews Done? Sponsors are required to conduct reviews of each sponsored facility to determine how well each facility is following the program requirements of the CACFP. The minimum number of reviews that will be done of each sponsored site is 3 reviews per year. The Sponsoring Organization may conduct more than 3 per year if additional reviews are warranted. HOW MANY Reviews ARE Done? 52

53. HOW ARE REVIEWS SCHEDULED? A REVIEW MUST BE CONDUCTED WITHIN 4 (FOUR) WEEKS OF PROGRAM APPROVAL FOR ALL NEW PROVIDERS OR PROVIDERS WHO ARE RETURNING AFTER A 6 MONTH LAPSE IN PROGRAM PARTICIPATION. EXISTING PROVIDERS MUST BE REVEIWED NO LESS THAN 3 TIMES ANNUALLY. PROVIDERS WHO ARE WORKING THROUGH A CORRECTIVE ACTION, OR WHO MAY HAVE ISSUES THAT WERE FOUND BY A MONITOR OR OTHER AGENT OF CACFP, MAY HAVE MULTIPLE REVIEWS TO ENSURE THAT THE ISSUE HAS BEEN CORRECTED. MORE THAN 6 MONTHS CANNOT ELAPSE BETWEEN REVIEWS 53

54. WHAT DO MONITORS LOOK FOR? Valid Enrollments, Medical Statements & other paperwork Attendance and Meal Count Sheets Proper licensing Meal preparation observation which includes sanitation, preparation by weighing and measuring of foods, and counting of components served in pieces Posted Menus: both non-infant and infant Infant Documents All required documentation to support the menus including Product packaging and labels, Child Nutrition (CN) labels, Product Formulation statements (PFS), standardized Recipes for homemade items, etc. Monitors must assess all aspects of your food program operation to ensure compliance. All food program records must be kept for a period of 3 years plus the current year. They will check for records, plus all the following and more. Sanitation Use of testing strips for sanitizing solution Food Safety including Fridge & Freezer temps All required postings 54

55. Centers & ministries: non-profit status Each month the reimbursement and expenses are gathered and recorded on a non-profit report sheet to determine the Profit/Deficit . A 3-month cumulative report is completed to determine the average expenses over the course of 3 months. This amount is divided by 3 (the 3 months average). This is the amount you are permitted to kee p in your account. We then tally the amount you had left over after expenses for those 3 mo nths. If the amount is greater than your 3 month average of expenses, you are out of non-profit status and MUST spend the extra money in your account on food program expenditures. (We recommend you buy better food). A non-profit status report letter is then issued to each center to notify them of their standing concerning their non-profit status. 55

56. Non-Profit Status (continued) If you are out of non-profit status, the letter will tell you how much, instructs you in ways to spend the excessive funds and the time frame given in which to spend the funds. If you are IN your non-profit status, we encourage to keep it up. 56

57. resources Here are some resources you should familiarize yourselves with. The USDA’S standardized recipe box : Child Nutrition Recipe Box – USDA Standardized Recipes (theicn.org) https://theicn.org/cnrb/ The Food Buying Guide Create (usda.gov) h ttps://foodbuyingguide.fns.usda.gov/ You should make a free account and start to look around and work in the Food Buying Guide. The state is now expecting for it to be used in determining serving sizes of most foods. 57