Los Nietos School District (LNSD) Food Program-Title 7, Federal Regulations.
The Nutritional goal for school lunches is to provide approximately one third of the, Recommended Dietary Allowances (RDA) as specified by the National Research Council/National Academy of Sciences. It is not expected that each lunch, each day will provide one third of the RDA for all nutrients, but that when averaged over a period of time, - in which a wide variety of foods are served, - the goal will be met.
Congress passed Legislation entitled, Offer versus Serve (OVS), which contained a provision intended to reduce the amount of food waste at the elementary and middle schools. No longer are elementary and middle school students required to take the entire breakfast/lunch served under the National School Lunch Program. Children will be able to refuse one or two food components – those foods which they do not intend to eat.
After the Reauthorization of the Child Nutrition Act in 2004, school districts with federally funded programs were required to meet a rigid set of nutrition standards by the start of the 2006 school year. In addition to being compliant with USDA dietary guidelines, LNSD established a wellness policy to emphasize proper nutrition, physical activities and health education.
PROVISION 2, non-pricing site, alternative reimbursable meals
In the September 1999-2000 base year, the state approved LNSD Food Services Department to participate in Provision 2, a non-pricing site for the first time. Non-pricing sites are those that serve meals (breakfast & lunch) at “No Charge” to all enrolled students at the district regardless of family size or income. In the September 2003-2004 base year, the state approved LNSD Food Services Department to participate in Provision 2, as non-pricing sites for the second time. In the September 2007-2008 the State approved the Provision 2 extension for LNSD Food Services Department, as a non-pricing site.
During the BASE YEAR period students and/or household are encourage to fill out and submit a National School Lunch Program (NSLP) meal application to LNSD Food Services Department. These applications are processed, approved, filed and verified. The applications are valid for the next five years. Monthly percentages of Free Meals, Reduced Meals and Paid Meals categories are determined during the base year. Actual numbers of meals served to the students are computed to get the percentages for each category. The established monthly percentages for Free Meals, Reduced Meals, and Paid Meals are used to claim reimbursable meals for the duration of the provision 2 schedule.
In the subsequent years, the total monthly meal counts are converted by category to monthly percentages and submitted to the State for reimbursement. Federal and State regulations mandate use of these procedures to determine funding for the cafeteria, as a non-pricing site.
Documentation collected during the base year such as meal applications, attendance records, daily reports, production worksheets, verifications and other important documentation are needed to support a Provision 2 State audit.
LNSD Food Services Department is self-supporting. Food, labor, benefits, equipment replacement, indirect costs, repairs and maintenance of existing cafeteria equipment are paid through income generated by the cafeteria and by Federal and State funding. The Food Service Department operates site kitchens at all school locations. Healthier foods cost more and food costs have risen 25% over the last four years. State and Federal funding increased about 13%. The difference seems to grow wider year after year. The dedication and creativity of LNSD cafeteria staff help to maintain the quality of services provided to the community as well as district employees, keep financial stability in the food services, and support good will to all.
Adult meal services are provided through the district's participation in the National School Breakfast and Lunch Programs for children. Meals consumed by eligible children received State and Federal reimbursement. Adult meals are not reimbursed. As a service to employees of LNSD, meals for breakfast and lunch are made available. If permitted, parents and guests are welcome to eat in the cafeteria on occasion. Reservations are needed by 9:00 am. Parents and others are served from the regular serving line. Parents may get in line with their child, so that they may dine together.
The same policies for portion sizes and food consumption apply to guests as well as employees. If seconds are desired, another lunch may be purchased as a unit for the standard adult cost. The cost of an adult meal includes, but is not limited to, the cost of food and some labor. Taxes are not included on the cost of adult meals. District employees serve themselves from the food cart in the cafeteria kitchen. Serving sizes for adult meals are about double that of a child's lunch. Self-serve lunch style will be maintained as long as certain guidelines are followed: NO: 1)Doggie bags; 2)Second servings; 3)Serving in excess of allowed portion size; and 4)Consuming foods (cookies & others) without paying. The present cafeteria facilities do not lend themselves to ala carte service. For this reason ala carte services will not be attempted or provided.
Planned monthly menus are based on the likes and dislikes of students. Actual numbers of students participating in the food program are collected, computed, and updated to determine student’s likes and dislikes. Seventy five percent (75%) of the total students participation, is an indication of students "DISLIKE". These menu items are removed from the data base. "LIKED" menus on the data base have 80% -90% total student participation. Current information is continuously monitored to reflect the actual likes and dislikes of the students and are reflected on the planned menus. "Class Choice Day" is one day in a month where cafeteria managers select a classroom to make a menu. Students as well as the teachers plan the menu for the day. New food items are introduced to the students by having Manager's or Cook's Choice Day. On these days school sites have different planned menus. Monthly menus are planned, reviewed and evaluated by the Director of Food Services, the cafeteria managers, and cooks. The menus meet the nutrient standard requirements, provide a variety of foods, offer fresh vegetables and fresh fruits, have food choices that are appealing and include nutrition information printed on the back of each menu. Printed menus are available in English and Spanish and are distributed to all enrolled students in the district.
Commodity foods are donated foods from the State and are used extensively in food preparation at LNSD school cafeterias. Fifty to sixty percent (50-60%) of food served at LNSD cafeterias are prepared from scratch using standard recipes developed with available commodity foods. Fat, Salt and Sugar are quantitatively modified and/or substituted with other foods and spices acceptable to the students.
Total fat served is limited to 30% of total calories and saturated fats are limited to less than 10% of total calories. LNSD cafeterias do not deep fry, pan fry or flash fry any foods served. Liquid margarine with zero trans fat is used in food preparation. LNSD cafeterias use different techniques to lower fat content on foods served to the students. Ground beef combined with ground turkey to lower fat content and cooked meats are drained before seasonings are added. Processed foods like hamburger beef patties and turkey wieners are steamed to reduce sodium.
All food served and prepared at LNSD cafeterias are recorded in the daily production worksheets. Daily production worksheets are required documentation for planned menus. The worksheets identify the number of servings needed, specific food items and form used, purchase unit, planned serving size (weight or portion), and contribution to USDA meal pattern. Leftovers, if any, are also recorded on the daily production worksheets.
LNSD BREAKFAST PROGRAM
LNSD cafeterias use the Enhanced Food Based Menu Planning, following the requirements for grade K-12 students. Meal patterns consist of: milk-8 oz, juice/fruit/vegetables-1/2c, grains/bread-1serving, meat/meat alternate-1 oz. OVS allows all students participating in the breakfast program be required to take three food items from the four food component offered during breakfast. Students have a choice of: 4-6 hot items, 2-3 kinds of cold cereal, 3 different choices of fat content on dairy products, 3-4 kinds of 100% juice. Graham crackers, 1oz peanut butter, 1oz cheese or 1oz cream cheese are offered on as needed basis. Hot foods are: Mini cheeseburgers, pancakes on stix, breakfast burritos, english muffins w/turkey ham/cheese, mozzarella. cheese quesadillas, french toast, bkt. wheat bun, pancakes, bagel w/ cream cheese, sausage roll, scrambled egg w/toast, Poptart, sausage patties w/toast, and others. Cold Cereals are: Raisin Bran, Toasted O's, Rice Krispies, Honey Nut Cheerios, 100% juices are: apple, orange, grape, and pineapple. Dairy products are: homogenized milk, 1% milk, non-fat chocolate milk, low-fat strawberry splash.
LNSD LUNCH PROGRAM
LNSD cafeterias use the Enchanced Food Based Menu Planning and focus on the requirements for grade K-6 & 7-12 students. Meal patterns consist of: milk-8 oz, meat/meat alternative-2 oz, Grains/bread-12-15 per week, vegetables-3/4 cup/week, fruits-1/2 cup/week. OVS allows all students participating in the lunch program be required to take three food items from the five food components offered during lunch. Students have a choice of: 2-3 main dishes are offered at the same time, if possible at the serving counter. All other food components are placed on the #25 food trays. Fresh fruit and fresh salad are offered almost everyday. Students order salad for lunch during breakfast time. Dairy products are: homogenized milk, 1% milk and non-fat chocolate milk
LNSD AFTER SCHOOL SNACK
Teachers with after school activities submit After School Snack Forms to the cafeteria. Snack meal patterns consist of: Milk-8oz, vegetable/fruits-3/4c, grains/breads-1 serving, and meat/meat alternative-1oz. Reimbursable snacks consist of two servings of two different food components. Cafeterias cannot provide snack without the State approved forms.
Nutrition information of food served at LNSD cafeterias and standard recipes are on file in the Food Services Department of the District office. USDA recipes, Food Buying Guide for Child Nutrition Program, Menu Planner for Healthy School Meals are some of the references used to plan monthly menus.
MEAL COUNT/COLLECTION PROCEDURE
ELEMENTARY SCHOOLS AND MIDDLE SCHOOL
PROVISION 2, BASE YEAR 2003-2004, 2007-2008 extension
DISTRIBUTION & RECEIPTS OF FREE AND REDUCED PRICE MEAL APPLICATION
LNSD Food Service Department mails the meal applications and the State prototype household letters to the (K-8) current student/household addresses on file. A letter written in English and Spanish, is attached to the meal application. The letter provides the scheduled date and time to process the meal applications at the school sites. Trained cafeteria staff, fluent in English and Spanish, review, check and process the meal applications. Cafeteria Staff determine the household eligibility by computing the household's total income and household size and compare the information to the State Income Eligibility Guidelines. All meal applications are signed and approved by the Director of Food Services. Using the State prototype notification forms, households are notified of their eligibility status. If possible, parent notification papers are given on the day the applications are approved or notification letters are mailed to the household current addresses. NSLP meal applications are available in the school cafeterias and school offices. Late meal applications are submitted to the office or given to the cafeteria managers for processing. Parents/households are encouraged to apply for the benefits.
Before the new state ruling, districts or LEAs were allowed to carryover student/household previous base year eligibility category for the first thirty days of the school year. Management Bulletin 06-108 new regulations, states that, unless the California Department of Education grants the school district or LEA a Provision 2 extension, the district or Local Education Agency must use standard counting and claiming of reimbursable meals starting on the first operating day after the end of the final school year of the provision cycle. Since schools that use Provision 2 do not make household eligibility determinations in the last year of a provision cycle, there will be no eligibility data to carryover into the first thirty days of the following school year. In such circumstances, districts or LEA’s must make eligibility determinations based on new applications, direct certification and information from migrant/homeless/runaway coordinators. The district or LEA may claim meals (free/reduced/paid meals) only for those students whose eligibility it has established in the current year.
All LNSD school sites are non-pricing sites. Base year 2003-2004/2007-2008, Money collected for ala carte sales each day (juice, milk, ice cream, adult lunches/beverages) is counted and recorded in the daily report form. Cafeteria managers prepare deposits. The money is kept in sealed bag and are picked up by the designated person for deposit .
BREAKFAST & LUNCH (Point of Service)
LNSD Food Services Department uses Accu-scan machines at all school sites during serving times to record sales and maintain accuracy and faster service at the point of service. Speed line type of service is implemented at all school cafeterias to eliminate long lines and therefore have shorter waiting periods.
Accu-scan machines are set on Serving Breakfast or Serving Lunch mode. Using OVS methods for reimbursable meals, students are required to take three food items from the five food component for lunch and three food items from the four food component for breakfast. Students pass through the lunch line to the point of service. Using the scanner wand, the cafeteria staff checks student trays for reimbursable meals, scans the assigned bar codes, and credits the student’s account .
During the base year, elementary students give their names and middle school students give their assigned numbers at the point of service. Student workers are credited according to their current eligibility status.
The following years, students participating in the breakfast and lunch program are scanned at the point of service without giving their names or numbers. Total headcount is the number used to claim reimbursable meals served each day. Accu-scan machines keep track of the student's current eligibility, number of student meals served daily and student's account activities. Ala carte sales are entered in the Accu-scan machines after serving lunch.
SNACK (Point of Service)
Teachers having after school activities are requested to submit After School Snack Forms to the cafeteria. Snacks forms indicate the student enrollment, student attendance, students served, food items served and teacher’s signature. Snack meal counts (students served) are adjusted weekly. After School Snack Forms are submitted to the district office for reimbursement at the end of each month.
ACCU-SCAN MACHINE/BAR CODE SYSTEM
Accu-scan machines are used at all school cafeterias point of service to keep accurate records of reimbursable meals served.
ELEMENTARY SCHOOLS (Base Year)
Students enrolled at the elementary schools are separated by classrooms and each student is given an account number on the Accu-scan bar code sheets. After assigning students an account number, student names are printed on the bar code sheets and are marked with the student's current eligibility symbols; (0) Free, (+) reduced and (X) paid meals. Using the Accu-scan’s Create Account feature, student eligibility categories are programmed into the Accu-scan machine as Free (#1), Reduced (#2), and Paid meals (#3).
MIDDLE SCHOOL (Base Year)
Cafeteria staff collects all meal applications, identifies and indicates the student's lunch period. Cafeteria managers check and process the meal applications and give students lunch numbers according to their eligibility. Bar codes numbers: (1-600 FREE) (601-750 REDUCED) (751-850 PAID). Food Services Director reviews, approves and signs all meal applications. Using the Accu-scan Create Account feature, student eligibility categories are programmed in the Accu-scan machine as; Free (#1), Reduced (#2), and Paid meals (#3).
MEAL COUNT AND DAILY REPORT
Cafeteria staff closes the daily cafeteria activity by following the step by step procedure for After Serving Breakfast/Lunch in the Accu-scan machine. Cafeteria staff writes the data provided by the Accu-scan tape on the daily report forms and submits the daily report, deposit slip and Accu-scan tape to the district office.
TAPE #1: Provides a summary of the cafeteria activities and ala carte sales, total number of reimbursable meals served by category (free/reduced/paid) and daily total cash sales. Food and tray counts are used as a back up count for total meals served.
TAPE #2: same as tape 3
TAPE #3: Provides information on the eligibility and activities of the student's accounts, provide total daily number of lunches served and validates the information in the daily report submitted to the district office.
DAILY REPORT: Summarizes daily cafeteria activities per school.
EMERGENCY PROCEDURE (power failure, fire, flood, earthquakes, and others)
Base Year: Cafeteria managers/staff obtain current student list from the school office by class and mark the list with student’s eligibility category. During lunchtime, cafeteria staff use the list to identify students participating in the Breakfast/Lunch program. Non-Base Year: Students participating in the breakfast and lunch program are manually counted. Total headcount is the number used to claim reimbursable meals served for the day. Food and tray counts are used as a back up count