Articles in the November 2006 Issue

A Note From Sandra

Millions are not always counted in dollars:

  • If you have a clear conscience and good health;

  • If you have a few good friends and a happy home;

  • If your heart has kept its youth and your soul it’s honesty;

  • Then be thankful – you are still one of life’s fortunate millionaires.

We will be focusing on procurement issues over the next few months to provide reminders and information on the rules, regulations, and any best practices that are shared. It is a challenge to be able to get food at affordable prices, to follow the rules – and for some, it is a challenge just to be able to get food delivered. It’s one of the realities of rural living. Just as you face a challenge of finding a vendor to deliver, we face challenges getting food delivered for the Department of Defense fresh produce and some of the processed items. Know that we are aware of the concerns and are working to resolve them. 

Have a good Thanksgiving – and thanks for all you do for the children and clients of the agencies in our state.

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Building for the Future with the CACFP

CACFP Basics

Monitoring Requirements in the Child and Adult Care Food Program – The Child and Adult Care Food Program (CACFP) reimburses centers and homes for serving nutritious meals to the children or adults in their care.  Many different facilities operate the CACFP, all sharing the common goal of bringing nutritious meals and snacks to participants (Child Care Centers, Family Child Care Homes, After-School Care Programs, Shelters, and Adult Day Care Centers).  Our CACFP Basics this month will cover the topic of Monitoring Requirements.

Monitoring is the term used to describe the efforts made by the local agency to visit each site under its sponsorship to ensure that each site is being operated according to the regulatory requirements.  Monitoring visits are ONLY required for agencies that have more than one site (operations in more than one building) or for agencies that have the CACFP Authorized Representative “housed” in a building other than the child care center.  For agencies that do not have more than one site, the State agency does the monitoring.

Each site must be visited three times during each Program year (October 1 through September 30).  At least two of these visits must be made without giving the site any advance notice.  That means unannounced.  At least one of the unannounced visits must include the observation of a meal service.  If a serious deficiency (e.g. a major problem or a recurring problem) is identified during any monitoring visit, the next visit to that site must be unannounced.  At least one visit must be made during the center’s first four weeks of operation and not more than six months may lapse between reviews.  If sites operate fewer than 12 months per year, the number of visits may be prorated. 

In addition, each sponsoring organization must provide adequate supervisory and operational personnel for the effective management and monitoring of the program at all facilities it sponsors.  In order to meet this requirement, a sponsoring organization with facilities claiming breakfasts, suppers, post-supper snacks, or weekend meals must provide oversight of all types of meal services being claimed by its facilities.  Monitoring all meal service types being claimed by their facilities is the only meaningful way for sponsors to ensure that Program requirements are being met, and that their facilities are accurately claiming meals for each type of meal service they provide.

The regulations require that the following items are observed or checked and documented during every monitoring visit: a) the meal pattern; b) licensing; c) participation in annual training; d) meal counts; e) menu and meal records; f) annual updates of enrollment forms; and g) a five-day reconciliation between meal counts and enrollment forms.  Prototype monitoring forms are available upon request from the State Agency.  Agencies are encouraged to use the prototype forms as they contain all of the required elements.

It is important for the monitor to have an idea of what will specifically be reviewed before actually entering the site.  There are obvious things to be watching for and there are the required elements of the review as outlined above.  Before the monitor goes to each site, it is important that he/she looks at the “history” of visits at that site.  The monitor needs to look at the comments section on the previous monitoring reports to see if there were any problems identified.  Another thing for the monitor to consider prior to the visit are any complaints that may have been received from parents, the public, other staff, etc.  While on the visit, the monitor needs to identify any problems that are observed and clearly outline the problems that are considered “serious” (e.g. problems that cost money or recurring problems).  Before leaving, the monitor should briefly discuss the observations (good and bad) with the staff making sure that the staff at the site are aware of any action that may follow.

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Upcoming Deadlines

                                    November 15 - NSLP Verification of applications for free and reduced price meals must be completed and documented based on number of applications on file October 1st.  (See memos NSLP 51.2 and 103)

                                    October site survey due with October claim for reimbursement

For a complete calendar of Events/Due dates check out the CANS website at http://doe.sd.gov/oess/cans/docs/CANS_calendar.pdf

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Developing a Written Food Safety Program with regard to CRE Reviews and Kitchen Inspections

Our office is wrapping up training opportunities for those of you wanting additional help in developing your written food safety program. Trainings available in November include November 14 & 15 in Batesland, November 18 in Watertown and December 5 & 6 in Kyle. Contact our office at 773-3413 if you would like more information.

For those of you who are scheduled for your CRE this year, the inspectors will be collecting the following documentation from you that will show evidence that you have a written food safety program. The information they will be collecting is as follows:

  • Three Standard Operating Procedures (SOPs): one on Handwashing, the second on Personal Hygiene and the third on Cooking Potentially Hazardous Foods.

  • Food temperature Logs

  • Refrigerator/Freezer Storage Temperature Logs

  • Thermometer Calibration Logs

  • Inspectors will also be asking to see (but not collecting) records that show employees are receiving training and what the training topics are.

For those of you who are NOT scheduled for a CRE this year, inspectors will be asking to see (but not collecting) the above information during your twice yearly kitchen inspections. Points may be deducted if you cannot show the inspectors the above documentation.

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Web sites You Might Find Useful regarding Food Safety

Here are some websites that you may find useful to provide employee training. (Remember…employee training is a required part of your written food safety program).

Check out the following links:

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Infrared Thermometers

9520

Infrared thermometers measure ONLY surface temperatures. This has NO type of internal temperature capabilities. (In other words, DON’T use this thermometer to take the temperature of green beans!) This type of thermometer is useful for measuring temperature under circumstances where other types of thermometers or probes can not be used or do not provide accurate data. This is the type of thermometer that you might use if you were checking the temperature of your groceries when they arrive. By pointing the thermometer at the box or carton, the thermometer will give you the temperature of the SURFACE of the container. Some infrared thermometers have a red laser light which helps you more precisely point the thermometer at the object you are taking the temperature of. Keep in mind that the thermometer measures all surfaces within the thermometers “field of view.” If the field of view is too broad, you may get an inaccurate temperature reading.

Most have some type of battery required to make the thermometer work.

Some considerations for purchasing this type of thermometer are:

  • Distance the thermometer must be pointed towards the object before the temperature registers

  • How large does the object need to be

  • Temperature range

  • How quickly will the temperature register

  • What type of battery is needed

There are also a number of different types of Infrared thermometers. They include:

  • Handheld

  • Pocket/Stick-Type

  • Fixed Mount

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Procurement - Where can I purchase food? 

When purchasing food and supplies for the nutrition program, you need to be sure that you are providing opportunity for free and open competition. There are state laws that affect public agencies and there are also federal laws that apply to procurement. Nonpublic agencies abide by the federal law. Public entities have to be familiar with both the federal and state laws and determine which ones apply. Usually the most restrictive between the two of them is what we must use. 

Where can I purchase food? The issue is not so much where you purchase the food as where did you get the best price to purchase the food. A decision cannot be made to just purchase at the local grocery – you need to seek prices and options to obtain the best price. An agency can certainly ask the local grocer to bid on the food needs just as you would ask vendors to bid or provide price quotes for those items. The school then follows their local procedures to obtain the food from the place that will provide the best price. If vendors respond that they do not serve the area, and if the local grocer is the only place you can purchase, then you might have to buy there; however, an issue to consider is who delivers food to the grocer? If they deliver to the grocer, they should be able to deliver to the school, too. It would not be acceptable to ask vendors that only serve other parts of the state and use that as justification to purchase from the local grocer. Quotes/bids should be solicited from vendors that are known to serve the area – other schools, cafes, etc. 

Is it possible for the grocer and the school or center to work together on any purchases to obtain the best price for both places. This does not mean that one subsidizes the other, but could a combined purchase get a better price for both? Other possibilities for cooperative purchasing in a community might involve the senior meals program, hospitals, nursing homes, cafes, other schools (even neighboring schools), and child care centers.

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MyPyramid Corner: Carbohydrates

The 2005 Dietary Guidelines for Americans indicate that it is important to choose our carbohydrates wisely.  Sugars in the foods we eat affect our body the same whether they were in the food to begin with (such as the sugar that naturally occurs in watermelon and in milk) or they were added to the food product (such as the sugar in pop, candy, cake and ice cream).  The sugars that are in food are carbohydrates.  The fiber in foods that is very beneficial to us is also a type of carbohydrate.  Starches are another form of carbohydrate.  Sugars and starch both undergo a chemical reaction in our body and become glucose, which provides energy for us to run around and do our daily activities.  Fiber is not digestible, so it passes on through and doesn’t contribute calories.  This is why something high in fiber is often lower in calories.

Our brain and nervous system rely on glucose in order to function properly and proteins and fat don’t convert to glucose so this is one reason that we need to have a certain amount of carbohydrates in our diet.  Fiber is also very beneficial to us and may help prevent diseases such as coronary heart disease, cancer and possibly even diabetes.  Fiber also helps keep the digestive track moving properly.  The foods that contain carbohydrates also contain vitamins, minerals and phytochemicals that help keep us healthy.   For all these reasons, experts recommend that between 45-65 percent of our diet should be carbohydrates.  In order to prevent unwanted weight gain from consuming too many calories per day, it is recommended to limit foods with added sugars.   Some names of common sugars that you might find in an ingredient label include sucrose, fructose, maltose, brown sugar, invert sugar, high fructose corn syrup, malt syrup, syrup, glucose, corn sweetener, honey, fruit juice concentrates, corn syrup, corn sweetener, brown sugar, raw sugar, cane sugar, and lactose.  

Did you know that the Dietary Guidelines recommend that we get 14 grams of fiber for every 1000 calories we eat?  Do you get that many grams of fiber per day?  Most people don’t…if you do—pat yourself on the back!   What are ways to get more fiber in your diet?  Eat more fruits and vegetables, whole grains and legumes.  Whole grains such as whole wheat, whole corn meal, oatmeal and brown rice are examples of whole grains and whole grains naturally contain fiber because nothing is removed from the grain kernel.   Dried beans and peas are an excellent source of fiber and most of us do not eat anywhere close to the recommended amount of them.  Fresh, canned and frozen fruits and vegetables are also an excellent source of fiber.  

For more information please visit www.mypyramid.gov or Chapter 7 Carbohydrates from the 2005 Dietary Guidelines at http://www.health.gov/dietaryguidelines/dga2005/document/html/chapter7.htm

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Brandon Valley School District Receives Best Practices Award

Sandra Kangas and Jean Schuurmans with the South Dakota Department of Education, Child & Adult Nutrition Services presented the Brandon Valley School District Wellness Committee with a United States Department of Agriculture (USDA) Best Practices Award in celebration of the district’s recent Health Fair promoting a healthy school environment.  

Gay Anderson, director of food service for the district and committee leader, received the award during National School Lunch week on Thursday, October 12, 2006.  “This is another good example of when Brandon Valley gets behind an initiative”, said Mike Klumpp, the district’s board of education president.  “We make things happen.”

As part of a nationwide effort to make school lunch healthier and to educate young people about nutrition, the district has implemented various methods, including removing sugary items from vending machines and replacing them with healthier options and adding high-fiber, low-sugar foods to the school lunch menu.

“It’s tough to make these kinds of changes,” Klumpp said.  “But we think it’s the right thing to do for the community.”

Kangas said Brandon Valley was the only district in a 10-state region to receive the Best Practices award for a healthy school nutrition environment.

Source:  Some excerpts reprinted with permission from the Brandon Valley Challenger October 18, 2006, Jonnie Tate Finn, Reporter

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2006 Food Safety Education Conference

Janelle Peterson recently attended the 2006 Food Safety Education Conference. Reaching At-Risk Audiences and Today’s Other Food Safety Challenges was the focus of this conference. Agriculture Secretary Mike Johanns addressed the group during one of the general sessions. During his remarks to the group, Secretary Johanns stated, “USDA is focusing on expanding the reach and impact of our food safety education messages to consumers and at-risk populations.” He also noted, “Proper food handling and cooking can make the difference between a delicious meal and a dangerous illness.” 

After listening to Secretary Johanns address the group, it is evident not only by recent reauthorization that schools have been mandated to have a written food safety program in place at each SFA, but also by his announcement that USDA is focusing on expanding the reach and impact of food safety education messages. USDA will be working to make sure that food preparation in the home includes the use of thermometers, cooking food to the appropriate temperatures (no longer using sight and smell as the indicators of doneness!),  avoiding cross contamination, proper washing of fruits and vegetables, and keeping foods cold-before and after cooking. 

Be watching in the near future for a new food safety campaign called Be Food Safe. This campaign will build on four key food safety messages that many of you are already aware of:

  1. Clean

  2. Separate

  3. Cook

  4. Chill

This campaign will partner with the national Fight BAC!(r) campaign of the Partnership for Food Safety Education

What does this mean to you? Each of you in the foodservice department has the unique opportunity to share your food safety expertise with others. Don’t sell yourself short-you ARE the food safety experts at your schools! Take the opportunity each day to share food safety techniques with teachers, students, family members and others in your community. Many of you are involved in church suppers this time of the year. What better opportunity to bring your thermometer and share a quick lesson on the importance of proper cooking temperatures. 

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New Food Safety Magazine Makes Debut

During the 2006 Food Safety Education Conference the Food Safety and Inspection Service (FSIS) debuted the first issue of its new magazine: be Foodsafe: The FSIS Magazine. The magazine will be published quarterly and will focus on a variety of issues including food safety behavior trends, inspection issues, education programs for food-industry employees, consumers, and caregivers. The magazine will also touch on emerging science and research.

The issue can be viewed on-line on the FSIS Internet site: http://www.fsis.usda.gov/Be_FoodSafe/index.asp

Scroll down towards the bottom of the page and you will see a section called be Foodsafe: The FSIS magazine. Click on the link and enjoy reading!

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Professional Development

Developing a School Food Safety Program Using the Process Approach

The National Food Service Management Institute (NFSMI) has developed a video on school food safety programs that was broadcast via satellite across the country on October 18th.  We did not receive notice in time to try to broadcast the satellite via DDN to areas around South Dakota, but the good news is that the video is available for you to watch online at the NFSMI website.  The title of the training is Developing a School Safety Program Using the Process Approach.  It states on the website that the training is approved for 1 credit of SNA credit—please check with SNA or NFSMI if you have questions about obtaining credit for watching the video.  The video contains an overview of the process approach to food safety and what schools must do in order to comply with the new regulation as well as other resources that can be used for staff training on food safety topics including using thermometers, hand washing and a description of the bad bugs that cause people to get sick when we don’t take necessary safety precautions. 

Are you ready to take the test to become SFNS certified?

For those of you with a college degree (associate level or higher), you may be eligible to take the credentialing exam for the School Food Nutrition Specialist (SFNS) certificate from the School Nutrition Association if you have worked in school food service for at least a year.  The minimum of college credits is to have an associate degree or 60 college credits if you don’t have a degree.  If you meet that requirement, you also must either take another 30 college credits of specialized training in foodservice management, nutrition, business or related field OR be in a supervisory or director role for 3 years or a combination of years of supervisory experience and specialized college training if you have less than three years supervisory experience.  As an example, if you attended college long enough to get 60 credits, but didn’t finish your degree because you got married and moved to an area without a college, but you have been working as a food service director for the last four years you would be eligible to take the certification test.  If you don’t have the minimum number of college credits to take the exam at this time, but would like to reach this goal, perhaps you can take some college classes at a college near you or by distance education from a college that offers classes to off campus students. 

If you think you might qualify and wonder what all you might need to know in order to pass the test, please visit the SNA website at http://www.schoolnutrition.org/Credentialing.aspx?id=1021

And take a few of the example test questions and read more about the certification process and the benefits of being certified.   If you decide to take the test, happy studying, best wishes and good luck!

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Resource Corner 

Last month we featured the Eat Smart. Play Hard website with its wealth of resources and even more resources have been added since!  New curriculum has been added for 20-minute nutrition lessons for 3-4 year olds, 5-7 year olds, 8-10 year olds, 11-12 year olds, adults and parents.  Please visit the Eat Smart. Play Hard. Website and then click on Professional Tools file drawer http://www.fns.usda.gov/eatsmartplayhard/Original/default.htm.

Or click on the link below to go directly to the Curriculum web page:

http://www.fns.usda.gov/eatsmartplayhard/collection/collect_tools.html

Also new to the site are parent brochures that can be ordered for free or downloaded and copied.  http://www.fns.usda.gov/eatsmartplayhard/collection/parent_broch.html

Another excellent resource for nutrition education is the Pennsylvania Nutrition Education Network web page.  The Pennsylvania State Nutrition Action Plan (SNAP) team has put together some great resources for promoting fruits and vegetables.  They have chosen a specific fruit or vegetable for each calendar month and then put together bookmarks, table tents, bulletin boards, flyers, brochures, recipes etc for each month.  October is winter squash month.  You may download and use any of the materials you would like to promote fruits and vegetables.  The materials may be accessed at the following web page http://panen.psu.edu/snap/index.html.  Scroll down the page to click on the each month’s materials.

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Share Your SFSP Success Stories 

Thank you to all the Summer Food Service Program Sponsors for helping to make sure children in South Dakota are well fed during the summer!  We applaud all your hard work in 2006.  This year was a huge success for returning and new sponsors for the summer feeding programs.  We look forward to even greater success next year.

We are certain that many sponsors out there have innovative and creative ways to making the Summer Food Service Program work for them.  Please share your ideas and suggestions with other sponsors.  Submit, to the state agency at the address listed below, a brief paragraph highlighting the wonderful things you do every day to help make the Summer Food Service Program a success.  The stories will be shared with other sponsors at application time to help inspire and encourage other sponsors to an outstanding year. 

Child and Adult Nutrition Services
c/o Cassandra Pope
800 Governors Drive
Pierre, SD  57501-2235

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Kids in the Kitchen

Applesauce Oatmeal Muffins

 From Coming Home to Iowa: Favorite Recipes of 4-H Families and Friends; Adapted, from Physical Activities and Healthy Snacks for Young Children; Team Nutrition Iowa;

  • 1½ cups oats

  • 1¼ cups flour

  • 1 tsp. baking powder

  • 1 tsp. baking soda

  • ¾ tsp. cinnamon

  • 1 cup unsweetened applesauce

  • ½ cup skim milk

  • ½ cup packed brown sugar

  • 1 Tbsp. oil

  • 1 egg white

  • ¼ cup oats

  • 1 tsp. brown sugar

  • 1 tsp. melted margarine

  • 1/8 tsp. cinnamon

1)      Mix 1½ cups oats, flour, baking powder, baking soda, and ¾ tsp. cinnamon in a bowl.

2)      Press half of crumb mixture into bottom.  Add applesauce, milk, ½ cup brown sugar, oil, and egg white.  Mix just until moistened.

3)      Fill 12 greased muffin cups almost full.

4)      Combine ¼ cup oats, 1 tsp. brown sugar, margarine, and 1/8 tsp. cinnamon in small bowl.  Mix well.

5)      Sprinkle over each muffins.  Bake at 400 degrees for 20 to 25 minutes.

Snack Idea (1-5 year olds):

1 Applesauce Oatmeal Muffin and ½ cup Melon with Blueberries (see October 2006 Nutrition Bulletin)  

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Kids on the Move - Kicking Fun

Hand Signals

From Physical Activities and Healthy Snacks for Young Children; Team Nutrition Iowa;

Arrange the children in scatter formation.

You will use words and hand signals to tell them which direction to move.  You can create your own signals, for example forward is thumb pointing behind you, backward finger is pointing toward the children, and so forth.  Show them the signals, demonstrate, and use words.

Have the children move in each direction on your visual and verbal cue.  Once the children can do this, use only the verbal cues.  Once they can do the verbal cues have them move only with the visual cues.  Try to “trick” them, when you do, make it fun and exciting by laughing and telling them you are going to try to “trick them” again.

For younger children use walking and go slowly.  For older children you can use various loco motor skills (e.g., hop, jump, gallop) in addition to walking.

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Food for Thought: Food Quote for November

Source: University of Nebraska-Lincoln Extension in Lancaster County at http://lancaster.unl.edu

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