Summer Food Service Program 2023

Housekeeping

• A follow-up email will be sent out when the training wraps up
• Training record, powerpoint, & necessary paperwork

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• ALL attendees must sign in for this training to count

• We will have a time for questions after each section & I will also leave a time for questions at the end.

Child Nutrition Staff

Rebekah Dawson

Child Nutrition Director

Theresa Henderson

Inventory Coordinator

Amanda Reyer

Child Nutrition Programs Manager

Bailey Griffin

Child Nutrition Programs Specialist

Sabrina Ford

Kitchen Manager

Vacancy

Intern

Carson Lott

Intern

Brandon Pervis

CNP Driver

Johnny Thorton

CNP Driver

Mike Ray

CNP Driver

Margie Christopher

CNP Driver

Shay Cathcart

FTGC Driver-Mobile

Kat Kelly

FTGC Driver-Rural/Baldwin

Lexis Womack

FTGC Driver-Rural/MS

Purpose of Training

• Participating sites and staff meet all federal and state requirements of the program.

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• All meals served will be eligible for reimbursement in order to sustain program operation.

• Accurate and adequate records are documented to uphold integrity of the program.

General Information

• Purpose of Program
• Serve fresh, well-balanced meals to children 18 years of age or younger when school is not in session.
• Child Eligibility
• Children 18 and younger.
• Site Eligibility
• Free/reduced price lunch data
• Census data
• Day Care Requirement
• All child care centers participating in any Feeding The Gulf Coast Program must send a copy of a current DHR license in order to participate. This is a zero tolerance policy.

The Process

Sponsor Responsibilities

• Provide meals/snacks and maintain most of the paperwork.
• Conduct training sessions.
• Advise meal types served at your site.
• Instruct maximum number of meals and what to do with leftovers.
• Supply forms for recording meals served daily.
• Provide nondiscrimination statement and poster.

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Site Responsibilities

• Attend the training session(s).
• Train site personnel.
• Order correct number of meals.
• Count meals at the point of service.
• Ensure meal pattern requirements.
• Serve one complete meal to each child.
• Maintain and return original paperwork-ex. invoices & inventory sheets.
• Have Justice for All Poster and menu posted.

• Serve meals to children 18 years of age or younger.
• Do not allow adults to eat any portion of the meal.
• Serve the approved meals at your site only during the meal times assigned by your sponsor.
• All changes to serving times/dates MUST be made in writing to SFSP staff (form provided)
• Operate as an open site.

Site Supervisor Description

Site supervisor acts as the main contact for Feeding the Gulf Coast

• you will be the first person we call if paperwork is needed or a delivery is being scheduled
• your duty is to ensure that the integrity of the program is upheld and paperwork is being completed properly and on time
• we must have an email for your alternate contact as well as a separate phone number

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*Reminder*: the site supervisor and alternate contact will be reached regularly. Never give us a phone number you do not want to be contacted!

Inclement Weather Plans

• Have a contingency plan.
• Call child nutrition staff if you will be closing
• Take an accurate and recent inventory of all food items
• Ensure proper food storage-all items at least 6 inches off the floor
• Child Nutrition Staff will contact you if any deliveries are canceled due to weather

QUESTIONS?

• Are there any questions about the section we just went over?
• Responsibilities & Weather Plan

• Click this link & take this quiz with us
• https://create.kahoot.it/share/responsibilities-weather-plan/7680a8af-fb9d-48f7-93bf-dc44f8fad9dc

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Meal Service Requirements

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How to Order Meals

• Current agencies and partners will now access ordering information and other resources through the Agency Zone, located in the footer of our website or at: https://www.feedingthegulfcoast.org/agency-zone/

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• You will be prompted to log in.
• Username: agencyzone
• Password: 123456

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• On the left hand side, select “Child Nutrition Site Reporting”

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• Please refrain from emailing your order in-emailed orders often get overlooked

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Meal Ordering Schedule

If you do not follow this schedule you will not receive a delivery of meals!

When in doubt call CNP staff!!

How To Serve

• Complete, unitized meal- as you serve mark this in meal counter (Cartewheel)
• Meals MUST be consumed on site- grab and go is NOT permitted unless otherwise specified
• One meal per child per day-no exceptions unless cleared by FTGC staff
• Please abide by CDC guidelines during meal service
• Wash hands thoroughly and use hand sanitizer

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Leftover Meals

What do I do if I have leftover meals?

-Take any leftovers and store them in your refrigerator.

-Serve these meals FIRST the following day.

-Throw these meals away on the SECOND day.

Ex:(Monday’s leftovers would need to be thrown away on Wednesday)

-If you serve leftovers, you may need to adjust your meal order for the following days.

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The Sharing Table

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• Eliminates waste.
• Allows children to receive additional meal items.
• Children place unwanted food items on table.
• At the end of meal service, all share table items must be consumed by a child,sent home or discarded- NEVER add share table items back into your “un served” inventory.

Food Safety Rules

• Keep cold foods COLD! Refrigerate at 41 degrees or below.
• Be sure thermometers are available and use them properly.
• Promptly refrigerate leftovers.
• Keep meals not being served in the refrigerator at a temperature of 41° F or below.
• Remember that you cannot determine food safety by sight, taste, or smell.
• Empty garbage cans daily and keep garbage cans covered.

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Manufacture Date vs. Expiration Date

The manufacture date (mfg or mfd) printed on the label is the date the product was produced in compliance with regulations.

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The expiration date (exp) printed on the label is the last date a product should be ingested. With proper storage, the product will remain fully potent until this date.

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When in doubt, take a photo and email it to us so we can handle the situation!

Food Storage

• Food must be stored at least 6 inches above the floor
• Food must be kept in a secure (preferably locked) location
• This will help prevent food from being improperly used

MUST HAVE THESE ITEMS POSTED

• Justice for all poster

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• Menu

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• Inspection-health department or fire marshall inspection

Breakfast

• Packaged, shelf-stable
• No refrigeration required
• Serve one bag and one milk to each child – breakfast must include all components to be counted.

Lunch

• For lunch to be complete, it must contain:
• One serving of milk, 8 oz
• Two or more servings of vegetables and/or fruit, 4 oz
• One serving of grain or bread, 1 oz
• One serving of meat or meat alternate, 2 oz

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Meal Kit Flavors Include:

-Chicken Salad

-Turkey Stick w/ Cheese

-Sweet BBQ Bites

-PB&J Kit

Example of fresh lunch:

-Uncrustable, veg, fruit, goldfish

- Turkey wedge, veg, fruit, jack links

- Pasta salad, veg, fruit, sun chips

Snack

• Snack contains one 100% fruit juice and one grain

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• 5 juice varieties and 7+ grain varieties

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QUESTIONS?

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• Are there any questions about the section we just went over?
• Meal Service Requirements

• Click this link & take this quiz with us
• https://create.kahoot.it/details/6516053e-e0b7-44a3-8ae9-d0e0d7bae63f

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Paperwork

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Typical Day For Paperwork

• Meal Delivery- IF receiving fresh meals daily:
• Check invoice and temperature.
• Count meals after delivery.
• Sign invoice (you keep one).
• Meal Service:
• Complete meal tally on Cartewheel and submit daily.
• Place orders by 2pm, 48 hours prior to serving day.

Example: Meals that are served on Monday must be ordered by 2pm the Thursday prior or meals that are served on Friday must be ordered by 2pm the Wednesday prior.

○ Complete and submit inventory weekly.

Send all paperwork to alcnp@feedingthegulfcoast.org

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Let’s set up your account!

-open up your email and look for an email from "MEAL COUNTER notifications"

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- CLICK "SET YOUR PASSWORD"

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- SET YOUR PASSWORD TO Summermeals123!

Let’s set up your account!

Let’s set up your account!

Your password is Summermeals123!

Let’s set count your meals!

Click “count meals”

Let’s set count your meals!

Choose your meals & click receive

Let’s set count your meals!

Click the + button for the total # of meals you served!

Your received number should=your number served!

Let’s set count your meals!

Click the + button for the total # of meals you served!

Remember: no second meals or adult meals are permitted! Leave those 0!!

Let’s set count your meals!

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This is where you note if you had any meals you had to throw away!

*damaged meals or incomplete meals!*

Let’s set count your meals!

Breakfast and Snack Requirements

• Cartewheel
• Inventory Sheet – WEEKLY PHYSICAL INVENTORY IS MANDATORY.
• Receive a breakfast,snack, or shelf stable delivery every other week-IF your site is regularly sending in your inventory sheet
• Sign delivery invoices and make necessary corrections if there are discrepancies.

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Inventory

• Inventory must be completed once a week after the last meal is served on the last serving day of the week.
• Inventory is due on Friday
• Deliveries are scheduled first come first serve.
• In order to receive a delivery, you MUST send in an inventory sheet weekly for breakfast, snack, and/or shelf stable meals.

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Inventory How-To

• With every breakfast or snack order you will receive an invoice that looks just like this.

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• When you receive your order, transfer the total number of each product received to your inventory sheet for that week under What you received this week

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• The product numbers should match up

Inventory How-To

Summing Up Paperwork

• Records to keep in your notebook at all times, by section, provided to you by the food bank:
• Invoices
• Inventory Sheets
• Monitor Visit forms
• What you need to do daily: 3 Daily Tasks!
• 1. Sign Feeding the Gulf Coast invoices.
• 2. Sign meal delivery sheet for fresh meals (driver keeps).
• 3. Fill out Cartewheel as children are served and send to us daily
• If you are low on breakfast or snacks call us- the first thing we will ask is “Did you send in your inventory?”

How to Submit Paperwork

• Email inventory to alcnppaperwork@feedingthegulfcoast.org
• “Text” inventory to alcnppaperwork@feedingthegulfcoast.org
• Cartewheel for daily meals served

Serving Time

• You must serve your meals during your recorded serving time.
• If you need to change your serving time you must fill out a meal change request form 48 hours prior to the change.
• Meal time change form

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QUESTIONS?

• Are there any questions about the section we just went over?
• Paperwork

• Click this link & take this quiz with us
• https://create.kahoot.it/details/065b0d7c-569a-4d0f-93c3-bd18dd9fdec7

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Official Visits

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Monitoring

Monitoring by Feeding the Gulf Coast

• Expect a drop in from Feeding the Gulf Coast staff at any time-we will work to ensure that all social distancing guidelines are enforced during visits.

County Health Department

State Auditors

Monitoring

You will be reviewed on the following:

• How you serve the children.
• Food handling and storage.
• Serving times are met.
• Paperwork is up to date and correct.
• Hand washing prior to snack service.
• Current menu
• Civil Rights Compliance - Justice for All Poster
• Fire Department or Health Department inspection posted.
• Feeding times must be posted and upheld

Termination

Feeding the Gulf Coast reserves the right

to terminate any site for the following reasons:

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• Falsifying number of children served.
• Unexplained loss of inventory.
• Serving Adults (over age 18).
• Any form of discrimination.
• Turning paperwork in late, or not turning in at all, more than three (3) written warnings.
• Not having all mandatory items posted in plain view
• Non compliance receiving deliveries
• 3 Strike Rule

QUESTIONS?

• Are there any questions about the section we just went over?
• Official Visit

• Click this link & take this quiz with us
• https://create.kahoot.it/details/648d6e83-d0cc-4566-8d34-5faecd9b788b

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Tips & Outreach

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Extra Tips

• Keep binder organized, with paperwork in appropriate sections.
• Binder must be onsite at all times for inspection.
• You must return your binder and thermometer at the end of your program.

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Contact Information

Alabama Child Nutrition Department

alcnp@feedingthegulfcoast.org

251-653-1617 x. 805

Amanda Reyer

areyer@feedingthegulfcoast.org

251-653-1617 x.142

Bailey Griffin

bgriffin@feedingthegulfcoast.org

251-653-1617 x.121

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• Click this link & take this quiz with us
• https://create.kahoot.it/details/ca8298af-70fa-4fa2-8cde-dc91356aa85d