CACFP Training 2014-2015.Webinar

Child and Adult Care Food Program

2014-2015

Webinar

Call: (866) 312-4236 Conference Code: 6981859959

Setup

Interactive

Will Call Attendee

Unmute call

After answering question, mute phone again

Agenda

Program Overview

Postings

Delivery (Pre, During, Post)

Service (Pre, During, Post)

Submitting Reports and Roster

Frequently Asked Questions

Summary

Contact Information

Program Overview

What is the CACFP Program?What: Meals for children enrolled in an afterschool program

Who: Eligible to participate- 50% or more of participants should qualify for free or reduced

meals- 18 years of age or younger- Individuals with a disability in a coordinated program

Where: Meals must be eaten on site

When: Designated Time of Service- must be after 2:30 p.m.- meals are reimbursable only during this time

Eligibility (Interactive)What is wrong with this picture?

Correct: Meals are ONLY for 18 years old and under

RequirementsServSafe Manager Food Certification (Year Round Sites)

Water Availability- Healthy Hunger-free Kids Act of 2010 requires water made

available throughout the day (including meal times)- Examples: Cups next to the kitchen sink faucet, water

coolers, pitchers, water fountain

Resources- (i.e. WIC)- Access to Program Resources are required- Placed in an area visible to parents

Examples: WIC (Women Infant and Children), CalFresh, Food Bank Pantry List

Site Monitoring (All Unannounced)

- State- Food Bank- Health Department

“Complete Meal” (Interactive)

What item is missing here to make a complete meal?

Correct: Missing the Entrée.

Child must receive all components- entrée, fruit, vegetable, milk

“Point of Service” Count (Interactive)

What is wrong with this video?

wrongPOS.MOV

Correct Point of Service Count

correctPOS.MOV

Click AFTER child receives ALL COMPONENTS

Postings (Interactive)

Which postings are missing here?

Photo Shared By Salesian Family Youth Center

?

?

Before Delivery

Refrigerator Thermometer (Interactive)

Where to place thermometer in the refrigerator?

A.

B.C.

Answer: C.

Calibrate Thermometer (Interactive)

What are the two things wrong with this picture?

howtocalibratetherm.MOV

Correct Way of Calibrating a Thermometer

Step 1: Fill half of a large container with crushed ice

Step 2: Add water

Step 3: Place thermometer stem into water

Step 4: wait 30 seconds

Step 5: adjust thermometer to read 32 deg F

Answer: missing ice and needle is touching the bottom of the cup

Have Paperwork and Supplies Ready

Person who receives food must be trained to take temperature and record on log or invoice copy

During Delivery

Take Temp of Milk and Entrée

- If temperature is too low or too hot, record on the invoice.

- If you are unable to reheat the food or if the milk is too warm, make a note on the invoice , do not sign the invoice, and contact the Food Bank immediately.

How cold does milk have to be?

How hot does entrée have to be?

Interactive

Filling Out 1st Temp on Temperature Log

What happens if temperature is in the danger zone?

Instructions on bottom of temperature log

Count Meals-Invoice

If there are more than 10 missing items, record on invoice

Interactive- If I’m missing 20 bananas, what do I record on the invoice?

Note: Milks come in packs of 16

Count Meals- Weekly Meal Report(Interactive)If I’m missing 20 bananas, what do I record on the weekly meal report?

Sign Invoice

Before Service

Food Safety (Interactive)

What two food safety items is this person not wearing?

Option instead of wearing a hairnet:

Cap/Bandana

Correct: Wear hairnets (hair must be covered), gloves, and apron

Food Safety (Interactive)Wearing Gloves- Scenario: (fill in the blank)

1. Wear hairnet and apron2. ______________________3. Put on gloves4. Serve Food5. Touch your nose6. Wash your hands7. ______________________What is wrong with this picture?

Correct: Food

needs to be at least 6 inches off the floor

Wash Hands

Put on new set of gloves

Take 2nd Temp and Record on Temp Log

- If Food Arrives More Than 30 Minutes Before Service

- Take the 2nd Temperature at least 15 minutes prior to your service

Set Up Trays and Sharebox

- Set up food if possible

- Set up Sharebox (Interactive)

Interactive- What is wrong with this picture?

Correct Setup:- Must be monitored by trained staff- Separate hot and cold items:

- Cold items- require ice- Hot items-

- Wrapped items- allowed to have a sharebox

- Opened hot item- child may give it to another child or throw it away

During Service

During Service- Kids must line up in an orderly fashion (“Justice For All”)

- Fill out “Start Time of Meal Service”

Interactive- What is wrong with this picture?

Correct: Start Service Within the Designated Time

Photo Shared By Yucca Elementary

Designated Time

3:15-4:15

During Service

Video: Click after child receive all four components

SFSP 2014 Demo.m4vVideo Shared By Salesian Family Youth Center

1st Meals vs. 2nd MealsInteractive: What’s wrong with the “second meals” row?

- Make sure kids receive a 1st meal before they receive a 2nd meal

- Use Clicker for 1st Count, Tally for 2nd Count

Too Many Seconds!

No reimbursement for second meals!

End Service

End Service- End Service after serving all meals or if no more children is coming

If kids are still coming after designated time of service, record everything on the report up to that point but continue to serve, if needed

Interactive- During service, discovered 11 missing peaches. What would you record on the incomplete/damaged meal?

Correct- record 11 under incomplete/damaged meals and write what was damaged under “Notes”

End Service

# of meals signed on invoice - # of first meals served - # of second meals served - # of incomplete/damaged meals

__________________________# of leftover meals

45-39- 4- 0_____ 2

Interactive- Calculate Leftovers:

End Service

Interactive- What’s wrong with this picture?

- Record End Time of Meal Service

Correct- End Time of Meal Service must be recorded within designated time

Designated TimeM, Tu, Th, F 2:30-3:30

W 3:15-4:15

End Service

- Put trays back into hot box

- Set cooler and hot box somewhere caterer can pick up the next day

- Put away paperwork and supplies

Submitting Reports, Roster, Miscellaneous

Submitting Reports Interactive- How many reports do you have to submit? Which ones?

Interactive- When is the deadline to submit reports?

Meal Count- Submit WEEKLY. Filled out DAILY.

Temperature Log- Submit MONTHLY

Roster- Submit WEEKLY

DEADLINE: End of Friday

Submitting ReportsInteractive- who do I submit reports to?

A. YeseniaB. DoraC. Nutritioned@l

afoodbank.org

FAX: (323) 234-2106

Scan and E-mail ONLY to: nutritioned@lafoodbank.org

Take Picture with Smartphone (Download App: CamScanner) and e-mail to nutritioned@lafoodbank.org

Ways to Submit Forms to Food Bank

Correct- C: nutritioned@lafoodbank.org

RosterInteractive- What is wrong with this roster and weekly meal report on 9/10/14?

Correct: Roster Reconcile with 1st Meal Count

Major ViolationsLARF will suspend food deliveries if major violations are found after 2 consecutive visits

Site will need to submit plan of action: (Example)

Frequently Asked Questions

Frequently Asked QuestionsHow do I take temperatures of…?

What if I need to make changes, ask for supplies?

Cancellation of mealsIncrease/Decrease mealsReduce milkRequest suppliesChanging time

E-mail only to nutritioned@lafoodbank.org

All Changes Must be Documented

- Chicken Nuggets: Make sure dimple is touching nuggets

- Frozen sandwiches: Allow time for sandwiches to thaw out

- Cold Chicken: under 45 degrees- Wrapped items:

Put thermometer between two wrapped items and hold it together

- Do not take temperatures of the actual fruit

Frequently Asked QuestionsWhat if I have a child with special diet needs?

Parental Written Request

• Parents may now request milk substitutions per written request

• A medical statement is not necessary for milk substitutions

• Religious dietary needs require a parental written request

Physician Medical Statement

• Required for parents wishing to eliminate any food component

• Required for special diet or meal pattern exception

Frequently Asked Questions

What should/can I do with leftovers?

- Milk- put milk with earliest expiration date in the front of the refrigerator; if have more than 10, contact Food Bank to lower/cancel milks for the next day of service

Monday: white milkTuesday: white milkWednesday: chocolate milkThursday: white milkFriday: chocolate milk

- More than 10 Meals (on a continual basis, trend)?Contact Food Bank immediately to lower meal count

Frequently Asked Questions

What if I don’t have enough to complete a meal?

What happens if a child drops a meal after clicked?

- Can not use items from the sharebox to complete a meal

- Count as incomplete/damaged

1st- Record meal as incomplete/damaged

2nd- Give child a new complete meal (do not click and record again on report)

Frequently Asked Questions

What if I lose a clicker?

What happens if I receive extra items?

Tally Sheet

Clicker+ App

Can still serve but do not record on weekly meal count report

Frequently Asked QuestionsWhat if I lose the template forms and postings?

• Go to www.lafoodbank.org for templates

Step 1: Go to Agency Resources

Step 2: Go to Forms

Frequently Asked QuestionsWhat if I lose the template forms and postings?

• www.lafoodbank.org for templates (cont.)

Step 3: Go to Summer Food Service Program

Step 4: Find Forms: Weekly Report, Temperature Log, And Justice For All, Site Rules (Eng & Sp), Field Trip Form, Medical Statement, Tally Sheet

Summary1. Make sure postings are up

2. Calibrate thermometer once a week

3. During delivery, take 1st temperature, count meals, record on invoice and weekly meal count

4. Before service, follow food safety procedures, take second temperature at least 15 minutes prior to service, set up food and sharebox (if possible)

5. During service, click after child receive all four components. Serve second meals after child have receive a first meal.

6. End of service, fill out weekly meal count

7. Put hotbox and cooler for caterer to pick up next day

Questions?

Contact InformationYesenia VasquezC&N Prgm SupervisorOffice x 173Cell: 323-974-0868E-mail: yvasquez@lafoodbank.org

- Antelope Valley BGC

- KYCC- Menlo- KYCC- Wilton- Salvation Army

South LA

Dora ChowC&N Prgm CoordinatorOffice x 177Cell: 323-707-0033E-mail: dchow@lafoodbank.org

Claudia GonzalezKids Café Monitor Office x 203Cell: 323-377-9833E-mail: cgonzalez@lafoodbank.org- Foothills BGC

- La Puente BGC- Our Saviour Center- Pomona BGC- Project Access

Resource Center- Whittier BGC- Harbor Village- Carson BGC- Downey- Gallatin- Downey- Price- Para Los Niños

- Casa Loma- La Villa- Central City - San Fernando Valley

BGC- West Valley BGC- Santa Monica BGC- Main- St. Annes- JAMS- Mar Vista- Venice BGC- Salesian BGC- Salesian Family Youth

Ctr

BGC= Boys & Girls Club