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Child and Adult Care Food Program Adult Day Care Programs 2008 Training State Agency Staff Shodie Akin, Program Specialist Ann-Marie Martin, Program Specialist Child Nutrition Services Child and Adult Care Food Program 907-465-4788 907-465-8711

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child and adult care food program

Child and Adult Care Food Program

Adult Day Care Programs

2008 Training

state agency staff
State Agency Staff

Shodie Akin, Program Specialist Ann-Marie Martin, Program Specialist

Child Nutrition Services Child and Adult Care Food Program

907-465-4788 907-465-8711

Shodie.Akin@Alaska.govAnnMarie.Martin@Alaska.gov

Tonia Haggard, Ed. Prog. Assistant Jo Dawson, Project Coordinator

CACFP Commodity Food Distribution

907-465-4969 907-465-8710

Tonia.Haggard@Alaska.govJo.Dawson@Alaska.gov

eligibility
Eligibility

To participating in the Child and Adult Care Food Program, a program must:

  • Be public or private non-profit or for-profit with 25% of participants meeting low income guidelines (Medicaid, Title XIX or XX of Social Security Act)
  • Provide non-residential day care
  • Be licensed or approved by the Federal, State or local licensing authorities
eligibility4
Eligibility
  • Be a community based program
  • Provide services to functionally impaired disabled adults 18 years or older, or to persons 60 years of age or older.
  • Develop an individual plan of care for each functionally impaired adult participant
  • Offer a structured, comprehensive, program that provides a variety of health, social, and related services.
eligibility5
Eligibility

Definitions:

  • Adult participant: a person who is functionally impaired or over 60 years of age.
  • Functionally impaired adults: Chronically impaired disabled persons 18 years or older. These include victims of Alzheimer’s disease and related disorders with neurological or organic brain dysfunction. Functionally impaired are physically, mentally impaired to the extent that their capacity for independence and their ability to carry out activities of daily living are markedly limited.
update renewal
Update & Renewal
  • Centers renew every 3 years
  • Coincide with Administrative Review
  • Updates & Renewals due October 1

7 CFR 226.6(b)(2)

renewal every 3 years
Renewal (every 3 years)

All Centers need to submit to the state agency by October 1st:

  • Sponsor Renewal Sheet (includes mgmt. plan)
  • Site Sheet(s)
  • Certification Statement
  • CACFP User Authorization
  • Date & Method of Media Release
  • Rate Percentage Certification
update 2 years between renewal
Update (2 years between renewal)

All Centers need to submit to the state agency by October 1st:

  • Sponsor Update Sheet
  • Site Sheet(s)
  • Approval to Continue
  • CACFP User Authorization
  • Date & Method of Media Release
  • Rate Percentage Certification
what if you miss the deadline
What if you miss the deadline?

CNS has 30 days to approve a completed Update or Renewal packet from Center

The October claim will not be paid until the Renewal/Update is approved

rate percentages
Rate Percentages

Principal:

  • Eliminate overt identification

7 CFR 226.9(b)(2)

eligibility11
Eligibility

Participants are categorically eligible for FREE meals if they receive food stamps, aid from the Food Distribution Program on Indian reservations (FDPIR) Supplemental Security Income (SSI) or Medicaid benefits.

rate percentages certification
Rate Percentages Certification

Four Steps:

1.) Collecting the Family Size-Income Data:

  • Distribute sample Letter to Participant & the Income Eligibility form.
  • Distribution may begin any time after July 1st.
  • Eligibility must be based on information reported on the Income Eligibility Form
rate percentages certification13
Rate Percentages Certification

2.) Establish the 30-day study period & Attendance Roster:

  • 30-day period must be established to determine the total attendance at the center.
  • All participants who attend the center during the study period must be counted & recorded on the attendance roster.
rate percentages certification14
Rate Percentages Certification

3.) Categorizing & Approving the Income Eligibility Forms:

  • Must be signed & dated by the participant or guardian after July 1st.
  • Determination by the center can’t be done after the study period.
  • A participant will be counted as paid if the form is not signed by self/guardian
rate percentages certification15
Rate Percentages Certification

4.) Documenting the Certification Statement. A file folder containing, the following back-up should be kept at the center each year.

  • Copy of Certification Statement
  • Original roster of all enrolled participants
  • Approved Income Eligibility Form for each participant
  • Copy of attendance records for the study period
rate percentages certification16
Rate Percentages Certification
  • Centers are required to collect & submit this information only once a year.
    • 30 day study – between July-November
    • Need certification to process October claim
  • Centers may submit additional Certification Statement at any time during the year, if a center feels that it would be to their advantage.
rate percentages certification17
Rate Percentages Certification

Common errors in Blended Rate Certification Process:

  • Including adults who are enrolled but did not attend during the 30-day period.
  • Including only adults who have a Income Statement on file instead of all who attended during the 30-day period.
rate percentage process
Rate Percentage Process

Based on 250 Lunches

rate percentage process20
Rate Percentage Process

Based on 250 Lunches

rate percentage process21
Rate Percentage Process

Based on 250 Lunches

licensing requirements
Licensing Requirements
  • When renewing license, CACFP must receive a copy
    • 15 day grace period
    • May be found Seriously Deficient if current license not on file
    • Not all programs are required to be licensed

7 CFR 226.6(d)(1)(i)

media release
Media Release
  • To announce their participation in the CACFP and to affirm that all adults are treated equally.
  • Providers must submit a Public Release to the local media.
  • Providers are not required to pay a fee but is required to show that one has been submitted.
usda commodities
USDA Commodities
  • Bulk products available through USDA based on average daily attendance
  • Centers may select commodities and place order February each year
  • Products are delivered in fall
  • Recommended for centers with an ADA of 50
  • If center opts out of commodities, may receive $0.1875 for every reimbursable lunch and supper
child nutrition program cnp database
Child Nutrition Program (CNP)Database
  • CNP Web User Request form
    • Will receive User ID & Password
    • Change your password
  • FY2008 – Claim submission
  • FY2009 – Renewals/Updates & Claims
child nutrition program cnp database26
Child Nutrition Program (CNP)Database
  • On-line claiming

Type in URL address – www.cnsonline.alaska.gov/cnpweb

slide32

Find your program

Ignore Homes

1) Number of Centers

2) ADA

3) Operating Days

8) Meal Counts in the appropriate category

4,5,6) Certification numbers - Sponsor enters on October claim.

(Only CNS can update these numbers)

cnp database claim submission35
CNP DatabaseClaim Submission

Disregard the Home categories

child nutrition program cnp database36
Child Nutrition Program (CNP)Database

Check that you certify you claim is true and correct

Click Submit when ready and CNS will process

cnp database claim submission37
CNP DatabaseClaim Submission

SAMPLE CACFP SPONSOR

child nutrition program cnp database39
Child Nutrition Program (CNP)Database

Next Steps:

CNS checks and approves claim

CNS sends claim to EED Finance Department

EED Finance pays claim

Center can check status of claim on-line

what is discrimination
What Is Discrimination?

Discrimination is defined as different

treatment which makes a distinction of

one person or a group of persons from

others; either intentionally, by neglect, or

by the actions or lack of actions based

on….

protected classes
Protected Classes
  • Race
  • Color
  • Sex
  • Age
  • National Origin
  • Disability
civil rights laws
Civil Rights Laws
  • Title VI of the Civil Rights Act of 1964 - Race, Color, National Origin
  • Title IX of Education Amendments of 1972 - Sex
  • Section 504 of Rehab. Act of 1973 - Disability
  • Age Discrimination Act of 1975 - Age
  • Civil Rights Restoration Act of 1987 - Race, Color, National Origin
heart of civil rights act
Heart of Civil Rights Act

No person in the United States shall on the grounds of race, color, or national origin be excluded from participation in, be denied the benefits of, or be subjected to discrimination under any program or activity receiving Federal Financial Assistance.

8 areas of compliance
8 Areas of Compliance
  • Public Notification System
  • Data Collection
  • Training
  • Compliance Reviews
  • Civil Rights Complaints
  • Assurances
  • Limited English Proficiency
  • Religious Organizations
8 areas of compliance public notification system
8 Areas of Compliance Public Notification System
  • All sponsors and their sites must display in a prominent place the “And Justice For All”, nondiscrimination poster .

Available through State Agency or online at

http://www.fns.usda.gov/cr/justice.htm

  • All sponsors must have the capability of providing informational materials in the appropriate translation concerning the availability and nutritional benefits of the CACFP
  • The nondiscrimination statement should be included, in full, on all materials regarding the CACFP that are produced for public notification.
nondiscrimination statement
Nondiscrimination Statement

In accordance with Federal law and U. S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.

too big
Too Big?

If space is an issue, you can use the mini-statement:

USDA is an equal opportunity provider.

8 areas of compliance data collection
8 Areas of Compliance Data Collection
  • Each program must ensure that racial/ethnic data are collected each year and maintained on file for 3 years + the current year
  • This data must include the number of children actually participating and the estimated number of potential eligible children by racial/ethnic category.
  • Sources to determine the number of potentially eligible children include census data or public school enrollment data.
  • Visual identification may be used by sponsors and providers to determine a child’s racial/ethnic category or the parents may be asked to identify the racial/ethnic group of their child.
  • Form available on our website at:

http://www.eed.state.ak.us/forms/cns/05-06-010.doc

8 areas of compliance civil rights training
8 Areas of Compliance Civil Rights Training
  • State agencies are responsible for training local agencies on an annual basis
  • Local agencies are responsible for training subrecipients, including “frontline staff” who interact with applicants or participants on an annual basis
civil rights training
Civil Rights Training
  • All staff should receive training on all aspects of civil rights compliance.
  • Staff should be able to identify a civil rights complaint if received.
  • They should know what to do if they receive a complaint.
  • Understand that it is the basic right of the individual to file a complaint.
8 areas of compliance compliance reviews
8 Areas of Compliance Compliance Reviews

There are three types of Compliance

Reviews…

  • Pre-award Compliance Reviews
  • Routine Compliance Reviews
  • Special Compliance Reviews
8 areas of compliance civil rights complaints
8 Areas of Compliance Civil Rights Complaints
  • Right to file a complaint: Any Person alleging discrimination based on race, color, national origin, sex, age, or disability has a right to file a complaint within 180 days of the alleged discriminatory action.
  • Acceptance: All civil rights complaints, written or verbal, shall be accepted and forwarded to the Civil Rights Division of the USDA Food and Nutrition Service.
the following information should be included in a civil rights complaint
The following information should beincluded in a Civil Rights Complaint….
  • Name, address, and telephone number of the complainant.
  • Specific location and name of the entity delivering the service or benefit.
  • Nature of the incident or action that led the complainant to feel discrimination was a factor, or an example of the method of administration which is having an effect on the public, potential participants, or participants.
  • The basis on which the complainant feels discrimination exists (race, color, national origin, sex, age or disability)
  • The names, titles, and business addresses of persons who may have knowledge of the discriminatory action.
  • The date(s) during which the alleged discriminatory actions occurred, or if continuing, the duration of such actions.
8 areas of compliance assurances
8 Areas of Compliance Assurances
  • A civil rights assurance shall be incorporated in all agreements between State agencies and sponsors.
  • State agencies are responsible for reviewing, approving, and monitoring State agency/sponsor agreements.
8 areas of compliance limited english proficiency
8 Areas of Compliance Limited English Proficiency

Where a significant number or proportion of the population eligible to be served needs service or information in a language other than English in order to be informed of or to participate in the program, the recipient shall take reasonable steps to provide information in the appropriate language to such persons.

limited english proficiency
Limited English Proficiency
  • Recipients of Federal financial assistance have a responsibility to take reasonable steps to ensure meaningful access to their programs and activities by persons with limited English proficiency.

Factors to consider in determining what is reasonable:

  • Number of LEP individuals participating in the Program.
  • Frequency of contact with the Program.
  • Nature and importance of the Program.
  • Resources available.

For more information on LEP go to: www.lep.gov

8 areas of compliance religious organizations
8 Areas of Compliance Religious Organizations
  • Equal opportunities for religious organizations
    • Ensures a level playing field for the participation of faith-based organizations and other community organizations in the USDA programs
religious organizations
Religious Organizations
  • This is accomplished by:
    • Prohibiting discrimination on the basis of religion, religious belief, or religious character in the administration of Federal funds
    • Allowing a religious organization that participates in USDA programs to retain its independence and continue to carryout its mission, provided that direct USDA funds do not support any inherently religious activities such as worship or religious instruction.
religious organizations60
Religious Organizations
  • This is accomplished by:
    • Clarifying that faith-based organizations can use space in their facilities to provide USDA-funded service without removing religious art, icons, scriptures, or other religious symbols; and
    • Ensuring that no organization that receives direct financial assistance from USDA can discriminate against a program beneficiary on the basis of religion or religious belief.
final words on civil rights
Final Words on Civil Rights

Memories of our lives, of our works and our deeds will continue in others who believe and act for fairness and justice

Rosa Parks

1913-2005

site review
Site Review
  • Site Reviews must be completed 3 times per year most sites
  • Cannot have 6 months between site reviews
  • Director or Site Supervisor must conduct reviews.
  • Must be a procedure in place to follow-up on any areas of non-compliance.
  • Conduct during meal service. Variety of meal service be reviewed over the course of a year.
  • Form available on CNS website at http://www.eed.state.ak.us/tls/cns/CACFP2.html
slide65

To access forms click

Child and Adult Care Food Program

To access

CNP Database click CNP Web Login

core review elements
Core Review Elements
  • Recordkeeping
  • Meal counts
  • Administrative costs/non-profit meal service
  • Licensing and approval
  • Instructions, guidance and handbooks
  • Observation of meal service
  • Cycle Menus/Production Records
  • Program, civil rights requirements

7 CFR 226.6(m)(3)

follow up reviews
Follow-up Reviews
  • If found Seriously Deficient, the state agency may perform follow-up review
    • Unannounced
    • Target corrective action issued, but may be more comprehensive

7 CFR 226.6(m)(3)

cacfp training by cns
CACFP Training by CNS
  • Annual attendance is required
  • Offered through distance delivery
  • May be found Seriously Deficient for non-attendance

USDA Policy Memo 04-03

cacfp training by center staff
CACFP Training by center staff
  • Annual training must be conducted on-site
    • Records of training must include:
      • Attendee names
      • Agenda
      • Date of training
      • Location of training

7 CFR 226.16(d)(2)(3)

cacfp training
CACFP Training
  • All CNS CACFP training presentations available on-line for center use at:

http://www.eed.state.ak.us/tls/cns/CACFP3.html

cacfp training78
CACFP Training
  • Annual training must be conducted on-site
    • Records of training must include:
      • Attendee names
      • Agenda
      • Date of training
      • Location of training
  • CNS training PowerPoint available online at:

http://www.eed.state.ak.us/tls/cns/CACFP3.html

7 CFR 226.15( 3)(12)

7 CFR 226.16(d)(2)

claim for reimbursement
Claim for Reimbursement
  • Due in to the state agency within 60 days of the claim month (within 10 days preferred)
    • Additional 30 days for upward amendment
  • On-line claim must be submitted by authorized representative
  • Paper claim needs original signature of authorized representative
recordkeeping
Recordkeeping
  • All records must be maintained Current + 3 years
  • Fiscal Year File & Monthly Files
  • Fiscal Year:
    • Certification Statement
      • Enrollment and Eligibility Records
    • Training Records
    • Civil Rights Compliance
    • Site Reviews (self-monitoring)
recordkeeping81
Recordkeeping
  • Monthly Files
    • Cycle Menu Records & Working Menu Records
    • Meal Count Records
    • Production Records (if using)
    • Daily Attendance Records
    • Documentation of non-profit food service
reimbursement
Reimbursement
  • Meals claimed under part C of Title 111 of the Older Americans Act of 1965 cannot be claimed for CACFP reimbursement
nutritional needs
Nutritional Needs
  • Every older adult has a unique set of nutrition needs that may be influenced by sensory losses, oral health problems, chronic illness or disability, and the use of multiple medications.
  • Providing nutritious meals and snacks can improve overall health
resources available
Resources Available
  • http://www.nfsmi.org/Information/adult_care.htm#resource
nutrition and aging
Nutrition and Aging

Special Considerations:

  • Protein malnutrition
  • Dehydration
  • Unplanned weight loss
  • Difficulties chewing and swallowing
  • Sensory losses
energy nutrients
Energy Nutrients

Carbohydrates: found in grains, fruits and vegetables

Protein: found in meat, fish poultry, dried beans and peas and dairy products

Fats: found in butter, oils, salad dressings and are a part of most protein sources

vitamins and minerals
Vitamins and Minerals
  • Older adults may have increased needs due to:
    • Decreased utilization
    • Multiple medications
    • Lack of variety in diet
fiber
Fiber
  • Older adults need adequate amounts to help aid in digestion and prevent constipation caused by inactivity, poor diet, inadequate fluid intake or medications.
  • Chewing, swallowing or dental problems may decrease intake.
fluids
Fluids
  • Aging impacts the sensory system so older adults do not feel “thirsty”
  • Problems with continence may impede fluid intake
  • Dehydration can produce an array of cognitive and physical changes
individual plan of care
Individual Plan of Care
  • Nutrition Assessment is a component of the plan of care and screens for problems. It should be completed at the time of admission to the CACFP.
  • Participants with nutrition problems may require intervention by a registered dietitian, speech therapist or other health care practitioner
liberalized diets
Liberalized Diets
  • Diets that are highly restrictive and deny favorite foods can result in poor dietary intakes and unplanned weight loss
  • Quality of life can be enhanced with a more liberal approach to therapeutic diets
  • Check with MD or RD for problem participants.
respect for nutrition needs
Respect for Nutrition Needs
  • It is important for CACFP employees to understand participants’ cultural and dietary requirements.
  • Schedule theme meals, holiday celebrations, and incorporate favorites into the menu.
meeting special nutrition needs
Meeting Special Nutrition Needs
  • Food substitutions for medical reasons can be made only when there is a written statement from a medical authority
  • Documentation of the medical need and lists of alternate foods must be kept on file
types of meal service
Types of Meal Service
  • Centers may use traditional line service – cafeteria style line
  • Meals may be pre-plated or served from a line or to the table
  • Meals may be provided by a vendor or catered from a satellite kitchen
  • Centers may choose to serve meals in a family-style setting.
energy nutrients96
Energy Nutrients

Protein

  • Older adults need slightly more protein because they utilize from food less efficiently
  • May require more to use for repairing tissues
  • Tend to eat smaller portions and meat may be difficult to chew or swallow
offer vs serve meal service
Offer vs Serve Meal Service

OPTIONAL

This option can increase food consumption and decrease waste.

Participants are given the opportunity to select foods at each meal.

meal requirements
Meal Requirements

Centers may serve 2 meals and 1 snack or 2 snacks and one meal daily:

Breakfast

Lunch (midday meal)

Supper (evening meal)

Supplemental food (snack)

breakfast minimum components
Breakfast Minimum Components

Participant may decline one component

lunch minimum components
Lunch Minimum Components

Participant may decline 2 components

supper minimum components
Supper Minimum Components
  • Only difference from Lunch meal pattern is that milk is not required.
  • Participant may decline 2 of the 5 supper components
snack minimum meal components
Snack Minimum Meal Components
  • Combination of any two food components
  • Reduced portion size requirements

Fruit = ½ cup

Bread/grains = 1 oz

Meat = 1 oz

Milk = 1 cup

Example: 1 cup milk + 1 oz banana bread

offer vs serve
Offer vs Serve
  • Must offer all of the required meal components
    • May decline one meal component at breakfast
    • May decline up to two meal components

at lunch and supper

    • Does not apply to snack
meal service
Meal Service

If using family style meal service

  • Enough food must be placed on the table to provide the full required portion size for all participants.
creditable meals
Creditable Meals
  • Exceptions to a reimbursable meal may be made for
    • Allergy (needs signed medical statement)
    • Religious Beliefs (needs signed waiver by religious leader)
    • Exceptions not provided for family preference (i.e. vegetarian)
meal count
Meal Count
  • Attendance versus Meal Count
  • Separate logs
  • Meal count at point of service (centers)
  • If meal count is not current at review, meals will be disqualified for claim
slide107

All Centers must maintain Daily Production records or use the Cycle Menu Option

107

Cycle Menu Option

or

Production Records

cycle menu option
Cycle Menu Option

108

Menus will be reviewed during administrative review and technical assistance provided on-site

Cycle may be 3-6 weeks

CACFP may have 4 seasonal cycle menus

Production records must still be maintained for infants in care

cycle menu option109
Cycle Menu Option

109

A substitute list must be maintained

Substitutions should be entered on menu to reflect foods served

Combination foods must have recipe on file with yields

substitute list
Substitute List

110

Food items already on the menu do not need to be on the Substitution list.

For Example: if last Monday’s menu contained oranges and this Tuesday’s menu called for pears and you ran out, oranges are permitable.

substitute list111
Substitute List

111

If a food item is not on the menu already but may be used for substitutions, it should be listed on the substitution list.

For example: center tries to serve only fresh fruit or veggies but keeps several #10 cans of peaches in reserve. The canned peaches should be on the Substitution list

substitution list
Substitution List

112

Combination Foods

  • Substitution list should indicate what component(s) a food item is creditable. For example:
    • Stew (meat, vegetable)
    • Meatloaf (meat, grain)
    • Taco (meat, grain)
    • All combination foods need recipe w/analysis on file
combination foods
Combination Foods

113

  • Commercial
    • CN Label
    • Manufacturer's analysis
  • Homemade (HM)
    • Standardized Recipe from USDA
    • Center’s Recipe plus analysis/yields
    • Production Record
slide114

CN Label

A CN Label Example:

CN

This 3.00 oz serving of raw beef patty provides when

Cooked 2.00 oz equivalent meat for Child Nutrition Meal

Pattern Requirements. (Use of this logo and statement

Authorized by the Food and Nutrition Service, USDA 05-84.)

000000

CN

CN

CN

How do you identify a CN label?

  • A CN label will always contain the following:
  • The CN logo, which is a distinct border;
  • A 6-digit product identification number;
  • USDA/FNS authorization;and
  • The month and year of approval.

114

combination foods115
Combination Foods
  • Combination foods at lunch and supper should only have 2 components that will be claimed
  • For lunch/supper only 1 fruit/vegetable component can be represented in a combination food
  • Additional food items in the combination food will count as “extras”

115

standardized recipes
Standardized Recipes
  • A standardized recipe is one that has been tried, adapted, and retried many times to be sure the food product is the same each time it is prepared.
  • It will make the same number of servings each time it is prepared as long as:
    • The exact procedures are followed
    • The same type of equipment is used
    • The ingrediants are of the same quality
    • The quantity of ingrediants is the same
standardized recipes118
Standardized Recipes
  • Resources:
    • Some wholesalers provide standardized recipes to customers
    • National Food Service Management Institute
      • Measuring Success with Standardized Recipes

http://www.nfsmi.org/Information/measuring-success.html

      • Building Quality Meals – Standardized Recipes and Portion Control

http://www.nfsmi.org/Education/Satellite/ss21/satinfo.html

      • USDA Recipes for Child Care

http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm

      • USDA Recipes for Schools

http://www.nfsmi.org/Information/school_recipe_index_alpha.html

standardized recipes119
Standardized Recipes
  • More information available at

http://www.nfsmi.org/Information/adult_resource/resource/chapter7.pdf

what about your own recipes
What about your own recipes?
  • Recipes should be on file when listed on Cycle Menu or Substitution List
  • Analyze the recipe to document creditable food components
  • List portion sizes
  • Easy conversion for number of participants
recipe analysis instructions
Recipe Analysis Instructions

124

List all ingredients and the amount of each ingredient

Use the Simplified Food Buying Guide or the Food Buying Guide for Child Nutrition Programs. Record the yields (meat/meat alternate in ounces, fruit/vegetable in ¼ cup servings and bread/bread alternate in ½ slice bread or equivalent.

Determine the number of 1.5 ounce meat/meat alternate for children 3-5 years olds by dividing the total by 1.5 or by 2 to find number of servings for 6-12 year olds.

Round the total for fruit/vegetables and bread/bread alternate down to the nearest whole number to find the number of servings.

production records option
Production Records Option

Production records must be kept for all meals claimed for reimbursement.

Why?

They document that all components were served and the right quantities were prepared to meet the meal pattern.

126

production records
PRODUCTION RECORDS

127

What 5 items are required to be on every production record?

1. Date: Month, Day and Year

2. Menu: Include all items served

3. Items that meet the requirement for meal pattern/reimbursement

4. Meals: The number of child and adult meals served

5. Quantity: Total amount of food that was used in preparing the item

production record calculations
PRODUCTION RECORD CALCULATIONS
  • For each food:
  • Determine the serving size needed to meet the requirement.
  • Determine the total number of servings you need.
  • Record in column: Number of Units
  • Look up the purchase unit in the food-buying guide.
  • Record in column: Purchase Unit
  • Look up the number of servings you get out of the purchase Unit. Record in column: Servings Per Purchase Unit

128

production record calculations129
PRODUCTION RECORD CALCULATIONS

For each food:

5. Determine how many purchase units you need by:

Dividing the number of servings needed by the number of serving you will get from one purchase unit.

Number of Units

Serving Per Purchase Unit

Record in column: Food Amount Needed

129

production records130
Production Records
  • Menu:
    • Hamburgers
    • Buns
    • Salad
    • Apple Sauce
    • Milk
  • Prepared for:
    • 10 adults
    • 5 staff
food buying guide for child nutrition programs
Food Buying Guide for Child Nutrition Programs

http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

simplified buying guide
Simplified Buying Guide

SIMPLIFIED

BUYING GUIDE

For Child Care Food Programs

health safety sanitation requirements
Health Safety & Sanitation Requirements
  • State of Alaska Dept. of Environmental Conservation (DEC)
    • Food Worker Cards
    • Certified Food Protection Manager (CFPM)
health safety sanitation requirements145
Health Safety & Sanitation Requirements
  • DEC Requirements

All Food workers must have Food Worker Card (starting January 2008)

On-line test site for Food Worker Card

http://alaska.state.gegov.com/foodworker/

FAQs for Food Worker Cards in Alaska

http://www.dec.state.ak.us/eh/docs/fss/FactSheetFWCFPM.pdf

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Health Safety & Sanitation Requirements
  • DEC Requirements
    • One Certified Food Protection Manager (CFPM) will be required to be on staff
    • One CFPM can represent all locations for multi-site programs if……
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Health Safety & Sanitation Requirements
  • DEC Requirements (Multi-Location)
    • CFPM has a record on site at each location showing certification
    • CFPM is involved in day to day activities, governs the activities and is responsible for activities
    • CFPM has Food Safety Program in place for all food workers and enforces procedures
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Health Safety & Sanitation Requirements
  • DEC Requirements (Multi-Location)
    • The person in charge can demonstrate his knowledge and produce all records during an inspection in the CFPM’s absence.
    • All Food Workers must hold a Food Handler Card on file at each location
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Health Safety & Sanitation Requirements
  • Municipality of Anchorage (Muni) Requirements
    • Food Worker Cards not required
    • Certified Limited Food Protection Manager
      • 4 hour training
    • Certified Limited Food Protection Manager
      • 8 hour training
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Health Safety & Sanitation Requirements
  • Municipality of Anchorage (Muni) Requirements
    • At least 1 Certified Food Protection Manager for each location

Or

    • At least 1 Certified Limited Food Protection Manager for each location
    • Expires 3 years from date of issue
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Health Safety & Sanitation Requirements
  • Contact either DEC or Muni for your specific program – find out from the agency that oversees your center
  • DEC CFPM Training Available:

http://www.dec.state.ak.us/eh/fss/training/cfpm.html

  • Muni Information Available:

http://www.ci.anchorage.ak.us/healthesd/sanity.cfm

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Child and Adult Care Food Program

Adult Day Care Programs