in the

Meal Service

Summer Food Program Pages 39-52

Sponsors may choose from several methods of providing meals. You may:

1. Prepare and assemble your own meals (at site or at central kitchen)

2. Purchase meals from a school food authority3. Purchase meals from a food service

management company

Commodities

Sponsors eligible to receive donated commodities:

Self-Prep Sponsors

Sponsors purchasing meals from a School Food Authority (SFA)

SFA sponsors that use the same food service management company that provided their most recent NSLP and/or SBP meals

Unitized Meals

Meals purchased from a Food Service Management Company or a School Food

Authority must be unitized!

How Many Meals May I Serve?

*Open and Enrolled Sites may serve up to two meals or one meal and one snack each day.

*Camps and Migrant Sites may serve up to three meals each day or two meals and one snack.

Offer versus Serve• OVS may help sponsors reduce food waste.• All food components in the required serving sizes must

be offered. • One component at breakfast and up to two at lunch/supper may be declined.• Unitized meals are not eligible for OVS.• All sponsors must apply for a waiver if they wish to vend bulk meals.

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Required Meal Components

Breakfast must contain:• One serving of milk• One serving of a vegetable or fruit• One serving of grain or bread

Lunch or Supper must contain:• One serving of milk• Two or more servings of vegetables and/or fruit• One serving of grain or bread• One serving of meat or meat alternate

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Non-Reimbursable MealsExamples• Not served as a complete unit

• Served at unapproved sites, times, or dates

• Consumed off-site

• Spoiled or damaged

• Served in excess of approved level of meal service (CAP)

• Served to adults

• Left over

More About Meals• A Snack must contain two food items. Each item must be from a different meal component.

• Juice cannot be served when the other component is milk.

• All processed meats must have a CN label or product specification sheet.

• Buy fresh fruits and vegetables from local vendors or farmers markets.

• Please refer to the SFSP Meal Pattern Chart, Attachment 4 in the Reference Section.

What Else Do I Need to Know?

Dietary substitutions may only be made with a statement from a medical authority.

Prior approval must be obtained for participants under 1 year of age.

Additional food may always be served.

With state agency approval, children under 6 may be served smaller meals.

How Are the Meals Served?

Unitized Meals

Offer vs. Serve

Family Style

Also……… Field Trips!

Leftover Meals or Components

Offering Second Meals Transferring Meals Sharing Table Storing Leftover Components Donating Foods

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Meal Requirements

All children must be served the same meal. Meals must be consumed on site. Children must be served and take all components

(except for OVS). Child may take only one piece of whole fruit or whole

vegetable off-site. Food must remain at correct temperatures.

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Food Safety

Delivery:All sites must arrange for delivery if the meals are not prepared at the site and arrange for storing the meals according to local health standards. - Meals must be delivered one hour or less before they are served. - Proper facilities must be available for storage.

Food Safety

Read, Learn, and Train According to the

Safety Standards on pages 51-52

Recordkeeping

Sponsors must keep full and accurate records to substantiate

the number of program meals that they have submitted on each

claim for reimbursement.

Meal Documentation

Weekly Roster of Enrolled Children Daily Food Production Record Daily Meal Count Tally Sheet Weekly Meal Count Form Meal Delivery Ticket Time Sheets Purchase Invoices

Health and Safety Regulations• Sponsors must inform local health department of all sites

prior to operation and document correspondence.

• Sponsors must provide training on sanitation and food

safety.

• Local health departments may require a Certified Food

Handler be on site.

• Make sure food is kept at correct temperatures.

Meal Delivery

Site personnel must fill out and keep a meal delivery ticket for each meal at the site.

Staple meal delivery ticket to the site’s daily meal count sheet.

Must use state agency form: Meal Delivery Tickets.

While delivery driver is still on site: Site supervisor must store food properly according to temperature of food.

Site supervisor must complete meal delivery ticket except for the food waste report.

Site supervisor and delivery driver must sign meal delivery ticket and notify sponsor of any meal deficiencies.