Summer Food Service Program for Children: Sponsor Meal Preparation Handbook

              Bummer
l'oo4
Berrice
Pr$am for
Children
United States
Department of
Agriculture
Pooc1 and
Nutrition
Serv1oe
PNS-207
...
COMPLETED
CONTENTS
Page
INTR.ODUCil_ON • • . . . . • . • • . . . . . . • . • . . . . . . • . • • • • . 1
PROORAM BASICS . . • . . . . . . . . . . . . . . . . . . . . . . • • . . . . 1
ADMINISTRATION OF THE SFSP ........•.•••..•••... 1
A SB'l"I'ING FOR NUTRITION BDUCA TION • • • . • . . . . . • . . • 2
SELECT THE MEAL PREPARATION AND SERVING SITES . • . . 3
FOOD SBRVI<.."E EQUIPMENT NEEDS ....•••••.••••••.• 4
SELECT YOUR PERSONNEL ....•................... S
~YOUR PP.R,SONN'a ...•.•...•.... .....••.• •. 6
SFSP MEAL PA 1TBRN REQUIREMBNTS . • . . . . . . . . . . . . . . 7
DESCRIPTION OF FOOD COMPONENTS •.•..•••.••••••• 10
SUMMARY OF MEAL PATIBRN POINI'S TO RBMBMBBR. ••.. 14
STEPS lNVOL VED IN MENU PLANNING • . . . . . . . . . . . . . . . 16
SAMPLE MBN'US . . . . . . . . . . . . • . • • • . . • . . . . . • . • . . . . 17
MENU EVALUATION ............••..•.....•...... 20
FOOD PURCHASING . . . . . . . . . . . . . . . . . . . . . . . . . • . . . . 20
HOW TO USE THE FOOD BUYING GUIDE . . . . . . . . . . . . . . 22
FOOD SIDRA.GE . . . . . . . . . . . . . . . . • . . • • . . . . . . • . . . . 23
FOOD PREPARATION ........ • ••.••••........•.•.. 24
USIN'G RBC.IPES . . . . • . . . . . . . . . . . . . • . • • . • • . . . • • . . • 25
MEA.L SER.VICE . . . . . . . . . • . . • . . . . • . • • • • . • . • . • . . . . 27
CLEA.'NUP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
FOOD SANITATION AND SAFETY •.•..•.••••......... 29
REFERENCES:
Foods Containina Vitamin A . • . . . • . . . . . . • • • • . . . . . • . • • 31
Foods Containing Vitamin C . . . . . • • . . . • • • . . . . . . . . . . . . 31
F()()(Js Containi.ng Iron . . . . . . . . . . . . . . . . . . • . . . . . . . . . 32
Pull-Stren&th Fruit Met Vegetable Juices . . . • • • . . . . . . . . . . . 33
BJ-ead and Br-ead Alteltlates . . • . . . . • • • . • . • • . . . . • . • • • . 33
Onsite Food Inventory Record • • . . • • • • • • • • • • • • • • • • • • • . 36
Serving Size aDd Yield for Vegetables/Pruits • . • . . . . . • • . • • • 38
Food PrtM:I&JC:tion Rec::ord . . . . • • . • • • • • • • • • . • . . . • • • . • • 42
1be Summer Food Service Program for Children is available to all children without regard to
race, color, national origin, sex, age, or handicap. Any penon who believes be or she has been
treated unfairly in receiving food semc:es because of diJcrimination shoUld write immediately
to tbe Secretary of Agriculture, Washington, DC 202S0.
ReviJed February 1992
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INI'RODUCI'ION
This handbook describes the food service responsibilities of a Summer Food Service
Program (SFSP) sponsor and provides information regarding meal requirements,
recordkeeping requirements, and guidance about food buying and storage. It is intended
for use by those sponsors who choose to prepare the meals served to their participating
children; and sponsors who choose to operate a vended SFSP will also find much of the
information applicable to their operations.
PROGRAM BASICS
The SFSP provides nutritional help to children 18 years of age or younger, and people over
18 are also eligible if (1) the State educational agency or a local educational agency in the
State determines that they are mentally or physically handicapped, and (2) they participate
in a public or nonprofit private school progt .. m established for the mentally or physically
handicapped. Although the SFSP primarily '" .""erates during the summer months--May
through August--when most schools are closed, it "'I so provides meal service for vacatio ~
children in needy areas where schools are operated on a continuous school calenda d
for enrollees in the National Youth Sports Program (NYSP) when it is operated during the
academic year by colleges and universities. Cash reimbursement and, in some cases,
donated commodities are available to eligible sponsors to ensure the continued availability
during vacation periods of meals that are similar to the high-quality ones provided under
the National School Lunch and School Breakfast Programs during the school year.
Commodities are foods that the U.S. Department of Agriculture (USDA) acquires through
surplus removal and price support programs, or purchases in large quantities and then
donates to organizations participating in food assistance programs. SFSP sponsors preparing
their own meals at the site or at a central kitchen, those that purchase meals from a school
food authority, and those that are school food authorities and competitively procure SFSP
meals from the same food service management company that competitively provided their
most recent National School Lunch Program meals are eligible to receive donated
commodities. The administering agency can provide further information on the receipt and
use of commodities.
ADMINISTRATION OF THE SFSP
The SFSP is administered through an agency of the State government or by a regional
office of the Food and Nutrition Service (FNS) that deals directly with the sponsors
operating within its geographic domain. Prospective sponsors must demonstrate adequate
administrative and financial responsibility to manage an effective food service; must have
not previously been seriously deficient in operating under the program; and must conduct
a regularly scheduled food service for children from areas in which poor economic
conditions exist, for homeless children, or at a summer camp.
Service institutions eligible to sponsor the program are (1) public or private nonprofit
school food authorities, summer camps, and colleges and universities that participate in
the NYSP; (2) units of local, county, municipal, State, or Federal government that have
• 1 •
direct operational control over all food service sites; and (3) private nonprofit organizations
that meet specific criteria, as defined in SFSP regulations.
Sponsors can operate the program at one or more food service sites that serve geographical
areas in which at least 50 percent of the local children are eligible for free or reduced­price
school meals, based on school records or census tract data; at sites where meals are
served to homeless children; or at "enrolled" sites where at least 50 percent of the enrolled
children are individually determined to be eligible for such meals. Enrolled site sponsors
must obtain family size and income data, or food stamp or AFDC case numbers from all
enrolled children and determine that at least half of them are eligible for free or reduced
price school meals, in order to determine their sites' eligibility. Sponsors of "area eligible"
or "open" sites and "homeless feeding" sites are reimbursed for meals served to all
attending children; and sponsors of "enrolled" sites are reimbursed for meals served to all
of their enrolled attendees.
Sponsors of residential summer camps and nonresidential day camps must obtain household
size and income data, or food stamp or AFDC case numbers from all of their enrolled
children, and can claim for reimbursement only the meals served to those individually
determined eligible for free and reduced-price school meals. Nonresidential day camps
must offer a continuous schedule of organized cultural or recreational programs for enrolled
children between meal services.
Administrative and financial responsibility cannot be delegated below the sponsor level, and
meal service quality and site personnel conduct reflect directly upon the sponsor's
performance. Sponsors that wish to remain eligible for SFSP must be primarily concerned
with the quality and quantity of selected sites, the conduct of sponsor and site personnel,
the quality of the meals, and the accuracy of records and claims. Food service management
companies that have contracted or intend to contract with a sponsor to prepare or serve
meals for the summer program must provide meals according to their agreement with the
sponsor and the meal pattern requirements. Program monitors will help ensure that the
program functions properly at each site; and all participating sponsors are subject to audit
by USDA's Office of the Inspector General (OIG) and by the General Accounting Office
(GAO).
A SEITING FOR NUIRITION EDUCATION
Nutrition education is an important part of serving meals to children participating in the
SFSP. Encourage your staff to provide a variety of activities to help children:
• develop positive attitudes toward nutritious meals
• learn to accept a wide variety of foods
• establish good food habits early in life
• share and socialize in group eating situations.
The teaching of nutrition principles is most effective when you integrate concepts with other
learning experiences. Learning is reinforced when children have an opportunity to practice
what you teach them.
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Young children enjoy seNory experiences. Foods, like a golden orange, a rosy apple, or
a bright green pepper, can be an introduction to new colors, different shapes, textures, and
aromas. A child may reject a food simply because it is unfamiliar. Seeing, touching, tasting
new foods, and preparing familiar foods in a different way, can lead to better acceptance.
Organize tasting parties to offer children a taste-test of a variety of food items.
Young children often like being involved in preparing meals and snacks. Have children
measure ingredients with real kitchen measuring cups and spoons. Teach children the
origin of foods and the sequence of events that lead up to serving a meal.
Children can learn many things from field trips that help them discover how food is
produced, marketed, and sold. If possible, plan excursions to a farm, market, grocery store,
dairy, or bakery. After the trip, have children role-play to recall what they learned.
Promote other recreational activities such as food drawings, stories, puppet plays with food
characters, songs, and games to help children develop wholesome attitudes toward nutritious
foods.
Older 'hildren are more interested in how food affects their bodies, especially their
appearance, physical fitness, and health. Select nutrition education activities that involve
group discussions on a variety of subjects. If appropriate, provide videos, poster displays,
and guest speakers on such topics as sports nutrition, food shopping tips, and how to read
food labels.
Audiovisual aids and nutrition education resources are available through your State agency's
Nutrition Education and Training Program (NETP) Coordinator. The NETP Coordinator
can help you implement your program and identify nutrition education materials and other
resources available in your area.
SELECI' THE MEAL PREPARATION AND SERYING SITES
Sponsors are responsible for choosing the most appropriate facilities available for food
service. If sponsors prefer on-site meal preparation, sponsors should visit all sites:
• to certify that sites are properly equipped with the appropriate facilities and equipment
for meal preparation and service for the anticipated number of children.
• to check that sites meet State and local public health standards and have or can obtain
the required health department certification. The sanitarian or health inspector from
your local health department can assist you in complying with State and local rules and
regulations.
Because of the many variables at different sites, the kinds of equipment you will need will
vary based on the number of children being served and the type of menu you wish to have
prepared. Use the chart on the following page to determine whether the equipment
available is adequate. Determine the condition of the equipment and, if appropriate,
delegate responsibility for maintenance and repairs.
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FOOD SERVICE EQUIPMENT NEEDS
EQUIPMENT NUMBER OF CIULDREN
l::SQ 51-100 101-200 ;m1-300
RANGE 1 range with 1 range with 1 range with 2 ranges with
oven oven oven oven
30 inches 30-36 inches 30-36 inches 30-36 inches
domestic commercial commercial commercial
or (2 if over ISO) or
30-36 inches l range with oven
commercial tiO inches or larger •
commercial
REfR'G- single double double triple section
ERAIOR section section section C()mmercial reach-in
domestic commercial commercial 60-15 cu. ft.
18 cu. ft. reach-in reach-in or 64 sa. ft.
commercial 40-SO cu. ft. 50-60 cu. ft. (8 ft X ft)
reach-in or 64 sa. ft. walk-in
20-25 cu. ft. (8 ft X ft)
walk-in
FREEZER same as above same as above same as above same as above
MIXER w/ 10 qt
attachments
10 qt 20 qt 20 qt
(Veg.slicer
-shredder
meat & food
chopper)
WORK IABL~S 1 table 1 table 1 table 2 tables
(allow 4
linear ft./
worker) Use
countertops
as tables
SINK 1 sink- 3 1 sink- 3 1 sink- 3 1 sink- 3
compartments compartments compartments compartments
QISHWASH~R 1 surge tank
or 1 single-tank
door-type
1 single-tank
door-type
If the site will setve over 100 children, the following equipment is recommended to supplement the
minimum items listed above:
Steam Equipment (kettle, steamer)
Hot food holding cabinet
Convection oven
Electric food slicer (manually operated)
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SELECT YOUR PERSONNEL
Sponsors are responsible for selecting personnel. The number of food service employees
you will need will depend on the number and type of meals prepared. The following
staffing schedule is provided as a guide for a program serving lunches and snacks:
Number of Meals Hours of I..abor
up to 50 6 to 8
51 to 100 8 to 10
101 to 200 12 to 20
201 to 300 20 to 24
Staff Needs
1 full-time employee
1 full-time employee•
1 part-time employee••
2 full-time employees•
1 part-time employee••
3 full-time employees•
1 part-time employee• •
• These full-time employees can be scheduled for only the hours they are needed and may
not be required to work an 8-hour day.
• • These part-time employees may be optional or as needed based on menu requirements.
The range of hours for labor reflects variations in skills of the food service employees and
the extent of the convenience foods used in the menus. If the site serves breakfast, add 1
hour of.labor for each 50 breakfasts prepared; if the site serves supper, add 4 hours of labor
for each 50 suppers prepared. Sites may require less time for labor when serving snacks
than when serving other types of meals.
(See Stamng section in the Sponsor's Handbook for additional information on staffing
patterns.)
When you have determined the number of staff required to meet the needs of the site, you
are then in a position to hire your food service employees. The type of employee and the
amount of experience required will vary with the duties each will perform. You may wish
to consider someone with a food production background and/or serving line experience.
However, all food service employees should meet the health standards set by local and State
health authorities. You may also want to consider the use of qualified volunteers to help
you operate the program.
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Tit4IN YOUR PERSONNEL
Once you have selected your food service employees, plan to traiin them in SFSP operations.
Introduce them to the goals of the summer feeding program, and help them to understand
the importance of maintaining proper records and meeting mt:al pattern requirements.
Develop a job description for each type of food service t:mployee at the site. Job
descriptions identify duties and responsibilities for each employee. Give each a work
:;chedule of daily required activities. For example, the food pr1>duction employees will have
food preparation duties to accomplish while other persollmel will have serving line
responsibilities. Employees must be shown how to fill out tll,e necessary food production
records required by the SFSP. All employees should be aware of SFSP meal pattern
requirements.
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SUMMER FOOD SERVICE MEAL P.ATJERN REQUIREMENTS
The goal of the summer program is to serve meals that meet program requirements, are
appetizing to children, and are consistent with the Dietary Guidelines for Americans.
Careful planning is necessary to meet these goals. Meal pattern requirements assure well­balanced,
nutritious meals that supply the kinds and amounts of foods that children require
to help meet their nutrient and energy needs. The following are the minimum requirements
for each meal:
BREAKFAST
Milk
Fluid milk
Vegetables and Fruits
Vegetables and/or fruits or
full-strength vegetable or fruit juice,
(Or an equivalent quantity of any combination
of vegetables, fruits, and juice)
Bread and Bread Alternates
Bread (whole-grain or enriched) or
Bread alternates (whole-grain or enriched):
cornbread, biscuits, rolls, muffins, etc. or
cooked pasta or noodle products or
cooked cereal grains, such as rice,
com grits, or bulgur or
(whole-grain, enriched, or fortified):
cooked cereal or cereal grains or
cold dry cereal
(Or an equivalent quantity of a combination of
bread or bread alternates)
Minimum
Alnount
1 cup
(1/2 pint)
1/2 cup
1/2 cup
1 slice
1 serving
1/2 cup
1/2 cup
1/2 cup
3/4 cup or
1 ounce
~whichever
is less)
. - -- -- ------ ---. --- -- -- --- ---- - --- --- - - - -------------- -----
(Optional) Serve as often as possible:
Meat or Meat alternates
Meat
Meat alternate
• 7.
1 ounce
1/2 amount listed under
LUNCH or SUPPER
SNACK (Supplemental Food)
Serve two food items selected from any two or the following four components:
Milk
Fluid milk
Meat and Meat Alternates
Minimum
Amount
1 cup
(1/2 pint)
Lean meat or poultry or fish or 1 ounce
(edible portion as served)
Meat alternates:
cheese or
egg or
cooked dry beans or peas or
peanut butter or other nut or seed butters or
nuts and/or seeds or
yogurt (plain, sweetened, or flavored)
(Or an equivalent quantity of any combination of
meat or meat alternates)
Vegetables and Fruits
Vegetables and/or fruits or
full-strength vegetable or fruit juice
(Or an equivalent quantity of any combination of
vegetables, fruits, and juice)
Juices cannot be served with milk.
Bread and Bread Alternates
Bread (whole-grain or enriched) or
Bread alternates (whole-grain or enriched):
cornbread, biscuits, rolls, muffins, etc. or
cooked pasta or noodle products or
cooked cereal grains, such as rice,
com grits, or bulgur or
(whole-grain, enriched, or fortified):
cooked cereal or cereal grains or
cold dry cereal
(Or an equivalent quantity of a combination of
bread or bread alternates)
• 8 •
1 ounce
llarge
1/4 cup
2 tablespoons
1 ounce
4 ounces
3/4 cup
3/4 cup
1 slice
1 serving
1/2 cup
1/2 cup
1/2 cup
3/4 cup or
1 ounce
(whichever is less)
•
LUNCH OR SUPPER Minimum
Amount
Milk
Fluid milk
Meat and Meat Alternates
Lean meat or poultry or fish or
Meat alternates:
cheese or
egg or
cooked dry beans or peas
peanut butter or other nut or
seed butters or
nuts and/ or seeds
(Or an equivalent quantity of any combination
of meat or meat alternates)
Vegetables and Fruits
Vegetables and/or fruits (2 or more selections
for a total of 3/4 cup) or
full-strength vegetable or fruit juice
(Or an equivalent quantity of any combination of
vegetables, fruits, and juice)
Juice mo.y not be counted to meet more
than 1/2 of this requirement.
Bread and Bread Alternates
Bread (whole-grain or enriched) or
Bread Alternates (whole grain or enriched):
cornbread, biscuits, rolls, muffins, etc. or
cooked pasta or noodle products or
cooked cereal grains, such as rice,
com grits, or bulgur
(Or an equivalent quantity of a combination of
bread or bread alternates)
1 cup
(1/2 pint)
2 ounces
(edible portion as served)
2 ounces
1large
1/2 cup
4 tablespoons
1 ounce = SO%•
3/4 cup
3/4 cup
1 slice
1 serving
1/2 cup
1/2 cup
• No more than one-half of the requirement shall be met with nuts or seeds. Nuts or seeds
shall be combined with another meat/meat alternate to fulfill the requirement.
Note: The serving sizes of food specified in the meal patterns ~e minimum amounts. If the
administering agency approves the sponsor to serve smaller portion sizes to children under 6 years, the
sponsor must meet the meal patterns specified in the Child and Adult Care Food Program (CACFP)
regulations. You can obtain copies of these regulations from your State agency. Children over 6 years
old may be served larJer portions, but not less than the minimum requirements specified in the Summer
Food Program regulations. Remember that you do not receive reimbursement for meals that do not meet
the minimum program requirements.
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DESCRIPTION OF FOOD COMPONENI'S
Milk
Milk provides calcium and riboflavin, some protein, vitamin A, vitamin D, phosphorus, and
other nutrients. If you serve lowfat or skim milk, it should be fortified with vitamin A as
well as vitamin D, as specified by the Food and Drug Administration.
Ir. the SFSP, the milk component includes fluid types of pasteurized whole, lowfat, or skim
milk that is flavored or unflavored, or cultured buttermilk. All milk served must meet State
and local standards.
You may use additional milk (fluid, evaporated, or nontat dry milk) to prepare soups,
casseroles, puddings, bakery items, or other baked products, or dishes. Additional milk in
these items helps improve the nutritional quality of any meal, however, they are not
approved to meet the fluid milk requirement.
At breakfast or for snacks, use milk as a beverage, on cereal, or as a beverage and on
cereal. At lunch or supper, milk must be served as a beverage. If your site serves only
snacks or a meal and two snacks, it is a good idea, but not mandatory, to include milk in
at least one snack.
Meat and Meat Alternates
Meat and meat alternates, as a food group, provide protein, iron, B vitamins (thiamin,
riboflavin1 niacin), and other nutrients.
Meat and/ or meat alternates must be served at lunch and supper; may be served as part
of the snack; and are suggested as additional foods at breakfast as often as possible. A
serving of cooked lean meat (beef, pork, lamb, veal), poultry, fish, cheese, cooked dry beans
or peas, eggs, peanut butter or other nut or seed butters (almond, sesame, sunflower) or
nuts or seeds, or any combination of these may be used to meet this requirement. You may
serve these foods as the entree (main dish) or as part of the main entree and in one other
menu item. Examples: Ground meat (1 ounce) and cheese (1 ounce) combined in a
casserole meet the requirement of a main entree; a peanut butter (2 tablespoons) sandwich
and half of a deviled egg meet the requirement as part of the main entree and in one
other menu item.
Peanut butter and other nut and seed butters may be used as a meat alternate in the
amounts specified in the meal pattern.
Nuts and seeds may fulfill:
(a) all of the meat/meat alternate requirement for the snack; but,
(b) no more than one-half of the meat/meat alternate to fulfill the requirement for
lunch or supper. Nuts and seed must be combined with another meat/meat alternate to
fulftll the requirement. For the purpose of determining combinations, 1 ounce of nuts or
seeds is equal to 1 ounce of cooked lean meat, poultry, or fish. The nuts and seeds that
may be used as a meat alternate include peanuts, soynuts, tree nuts (almonds, walnuts, and
• 10 ..
pecans), and seeds (sunflower, sesame, and pumpkin). For more information, contact your
State agency for "Guidance for the Nuts and Seeds" and SFSP Regulation Part 225.16.
CAUTION: Children under 5 are at the highest risk of choking. USDA recommends that
nuts and/or seeds be served to them ground or finely chopped in a prepared food.
Commercially prepared fresh and canned yogurt may be used as a meat/meat alternate in
the snack only. You may serve 4 ounces (weight) or 1/2 cup (volume) of plain or
sweetened and flavored yogurt to fulfill the equivalent of one (1) ounce of the meat/meat
alternate component. For younger children, 2 ounces (weight) or 1/4 cup (volume) fulfills
the equivalent of 1/2 ounce of the meat/meat alternate requirement. Homemade yogurt
and non standardized frozen yogurt or other yogurt flavored products such as yogurt bars,
yogurt-covered fruit and/or nuts or similar products may not be credited as a snack
component.
When purchasing yogurt, read the labels to know what you are buying. Note that some
yogurts have a higher sugar content than others. In general, plain yogurt is more
economical than sweetened and/or flavored yogurt.
Yogurt offers new menu variety when planning snacks. Try serving yogurt as a dip with
bite-size raw vegetables or yogurt with fresh cut-up fruit. It's important to note that
commercial flavorings and sweeteners such as fruit, nuts, granola, etc., do not count towards
meeting the requirement of the second food component in the snack.
Fruits and Vegetables
Vegetables and fruits, as a food group, provide most of the vitamin C and a large share of
the vitamin A in meals.
At breakfast, a serving of fruit or vegetable, or full-strength fruit or vegetable juice, is
required. Breakfast is a good time to serve foods containing vitamin C, such as citrus fruits
and juices, like oranges or grapefruit. Other foods containing vitamin C are tomato juice,
strawberries, and cantaloupe (when in season). Consider using dried fruits, such as dried
apricots, raisins, and prunes, to provide variety in menus. Look for the chart in the
reference section of this handbook that shows more suggested foods containing vitamin A,
vitamin C, and iron.
For lunch and supper, serve two or more vegetables or fruits at each meal to meet program
requirements. No more than one-half of the total requirement may be met with full­strength
fruit or vegetable juice. For variety, serve full-strength fruit or vegetable juices,
fruits, or vegetables for snacks between meals.
A serving of cooked vegetables means a drained vegetable as served.
A serving of cooked or canned fruit consists of fruit and juice.
A serving of thawed frozen fruit is fruit with the juice that accumulates during thawing.
Snack time is a good time to introduce new vegetables and fruits that are easy to prepare
and eat. Use fresh fruits and vegetables frequently and offer a variety of each.
... 11 •
When you use canned fruits, select ones that are packed in fruit juice, water, or a light
syrup, if possibl~. If you seiVe fruit or vegetable juice for the midmorning or midafternoon
snack, use full-strength juice. (However, you cannot seiVe juice if you seiVe milk as the only
other component for the snack.)
Juice drinks with at least 50 percent full-strength juice are allowed, but discouraged,
because double the volume is needed to meet program requirements. Beverages containing
less than 50 percent juice such as fruit punches, ad~s, or drinks made with fruit-flavored
powders and syrups do not meet program requirements.
Bread and Bread Alternates
Bread and bread alternates include whole-grain or enriched breads and/ or fortified cereals
that provide carbohydrates, some of the B vitamins (thiamin, riboflavin, and niacin),
minerals (such as iron), some protein, and calories. Whole-~'"ain products supply additional
vitamins and minerals, as well as dietary fiber and a variety of taste and texture.
At breakfast, choose from a serving of: enriched or whole-grain bread; cornbread, biscuits,
rolls, or muffins made from enriched or whole-grain meal or flour; enriched, whole-grain,
or fortified cereal; cooked whole-grain or enriched cereal grains such as bulgur, corn grits,
or rice; enriched or whole-grain pasta products, such as macaroni; or a combination of
bread and bread alternates.
For midmorning and midaftemoon snacks, choose from a serving of: enriched or whole­grain
bread; enriched, whole-grain, or fortified cereal; cooked enriched or whole-grain bread
alternates such as rice, bulgur, or macaroni; cornbread, biscuits, rolls, muffins, crackers, or
cookies made of enriched or whole-grain meal or flour. Hot breads, such as rolls, biscuits,
cornbread, or muffins, or raisin bread add variety and appeal as well as nutrients.
At lunch or supper, choose from a serving of: enriched or whole-grain bread, or cooked
whole-grain or enriched rice, bulgur, or corn grits; or enriched or whole-grain noodles,
macaroni, or other pasta products. An equivalent serving of a bread alternate made from
whole-grain or enriched meal or flour may be substituted.
• Cereal may be seiVed at breakfast or as a midmorning or mid-afternoon snack.
However, cereal cannot be used as a bread alternate at lunch or supper.
• "Fortified grain-fruit products" may be used to meet the bread and fruit requirement
at breakfast or for midmorning or midafternoon snacks. All fortified grain-fruit
products must meet FNS alternate food regulations and USDA specifications. These
products are intended for use at sites with limited or no kitchen facilities for
preparing and serving the regular breakfast or snacks. See Meal Substitutions and
Variations.
• Cookies may be used as a bread alternate in the snack only, if the primary ingredient
by weight is whole-grain or enriched flour or meal and the minimum serving size is
1-1/4 ounces (35 grams). USDA recommends that cookies be served as part of a
snack no more than twice a week.
• Some bread items or their accompaniments may contain more sugar, fat, or salt than
others. Keep this in mind when considering how often to serve them.
Other Foods
In addition to the foods specified in the charts under the SUMMER FOOD SERVICE
MEAL PATTERN REQUIREMENTS, other foods may be served at meals to help improve
acceptability, to satisfy children's appetites, to provide additional energy, and, if wisely
chosen, to increase the nutritional quality of the meals.
For example at breakfast, serve moderate amounts of honey, jam, jellies, and syrup to add
flavor and variety to pancakes, toast, English muffins, etc. Margarine or butter used as a
spread or in food preparation provide not only additional calories from fat, but also
improve the flavor and acceptability of many foods. However, all fat-based foods, including
mayonnaise and salad dressings, should be used in moderation. Remember too that "other
foods" are often a source of hidden sugar, fat, and salt. Be aware and limit the frequency
and the amounts you serve of foods such as chips, pickles, and pastries in your summer
meals.
Commercial yogurt may be used as an "other food" at breakfast, lunch, and supper. Plain
yogurt may be used as a topping on potatoes (instead of butter or sour cream) or used with
fresh cut-up fruits and fresh vegetables at meals. Plain, flavored, or sweetened yogurt, made
with whole or lowfat milk, provides additional sources of calcium.
Additional foods served as desserts at lunch and supper help to meet the needs of growing
children by supplying extra food energy (calories) and other important nutrients. Baked
products made from whole-grain or enriched flour supply additional amounts of iron and
some B vitamins. Desserts made with milk~ such as puddings, provide calcium along with
other nutrients.
Meal Substitutions and Variations
Sponsors must not allow substitutions to the meal pattern requirements except under certain
conditions. Please refer to SFSP Regulations Part 225.16 for more information.
• 13 4
SUMMARY OF MEAL PATTERN POINI'S TO REMEMBER
Keep in mind the following points when you plan menus to meet meal pattern requirements
for each of the food groups:
Meat and Meat Alternates
• For menu variety, you may use meat and cheese in combination (1 ounce of meat
and 1 ounce of cheese) to fulfill the meat requirement. Dried beans or peas may
be used to fulfill the meat/meat alternate component or the vegetable component.
However, dried beans or peas may not be used to meet both requirements in the
same meal.
• Peanut or other butters, such as almond, may be used as a meat alternate.
• Nuts and seeds may fulfill:
(a) all of the meat/meat alternate requirement for the snack, but
(b) no more than one-half of the meat/meat alternate requirement for lunch or
supper.
• Yogurt may be used as a meat/meat alternate in the snack only. You may serve 4
oz (weight) or 1/2 cup (volume) of plain, sweetened, or flavored yogurt to fulfill the
equivalent of 1 ounce of the meat/meat alternate component. Homemade yogurt
as well as frozen yogurt and other yogurt-flavored snack products may not be used
to fulfill the requirement.
Fruits and Vegetables
• Use only full-strength juice to fulfill the fruit/vegetable requirement. Juice drinks
with at least 50 percent full-strength juice are allowed but their use is discouraged
because children must be served double the volume of these drinks in order to meet
program requirements.
• Fruit-flavored drinks, ades, or punches do not meet any part of the fruit/vegetable
requirement since they generally contain less than 50 percent full-strength juice.
• Juice cannot be served as part of the snack when milk is the only other component.
It is poor !nenu planning to offer such a combination since it provides too much
liquid for children.
• Syrup from canned fruit cannot be served to count as fruit juice.
• Two forms of the same fruit or vegetable in the same meal cannot be used to meet
the fruit/vegetable requirement. An orange and orange juice, or an apple and
applesauce are combinations that may not be used. Serve a variety of vegetables and
fruits to ensure a nutritionally well-balanced meal.
.. 14 ~
•
• Small amounts (less than 1/8 cup) of onions, pickles, relish, or other condiments
added for flavor or used as a garnish cannot be credited as meeting fruit/vegetable
requirements.
• Potato chips, sticks, catsup, jams, and jellies cannot count as vegetables or fruits.
Serve them only to add flavor or variety to menus as "other foods."
Bread and Bread Alternates
• Use only whole-grain or enriched breads and bread alternates, or whole-grain,
enriched, or fortified cereals, to meet bread requirements. Read labels on
commercial products to guide you.
• Use enriched or whole-grain macaroni products, noodles, com grits, and rice as bread
alternates to meet the bread requirement.
• Foods such as cake and pie crust, items usually served as desserts, cannot be used
as bread alternates. Crust used as part of the main dish (i.e., for pizza or quiche)
is allowed as a bread alternate.
• The bread requirement cannot be met with snack foods such as popcorn, hard
pretzels, chips, or other low-moisture extruded or shaped items made from grain.
• Cookies cannot be used for the bread requirement at breakfast, lunch, or supper.
• Doughnuts cannot be served to meet the bread requirement at lunch or supper.
.. 15 ~
STEPS INYOLYED IN MENU PLANNING
Good menu planning goes beyond listing specific foods to be included daily. Recipes, food
costs, facilities, and personnel must be carefully considered in the planning process. Here
are the basic steps involved in menu planning:
1. Select specific recipes for preparing the menu items and determine the serving size.
Estimate the number of meals to prepare and adjust the recipes to provide the
number of servings you need.
2. Determine unit or portion costs; calculate the amount of food you will need for the
total number of meals you will serve.
3. Estimate the total food cost of each menu item.
4. Calculate how much it costs to serve the foods as a single menu item or in a recipe.
Compare the estimated cost of the menu with the food budget. If this cost is too
high for the food budget, replace some of the foods in the menu with less expensive
ones.
S. Based on the estimated amounts of foods needed to prepare the menus, determine
the amount of food you have on hand in your storeroom and refrigerators and then
decide which foods you need to purchase.
6. Schedule production time and develop work schedules. Menus should be planned
in advance-2 weeks to a month ahead of the. time you will actually serve them.
Advance planning is important as a basis for food purchasing, cost control, and food
preparation scheduling. Record menus on a ~orksheet designed for that purpose
and suited to individual needs. The quantity production records can be kept on the
same worksheet. (See sample food production and inventory records in the
REFERENCES section of this handbook.)
Cycle Menus
A cycle menu can provide good management control- and savings in time and money. A
cycle of menus is a series of carefully planned menus that are used and repeated in the
same order for a definite number of days. The cycle does not always have to begin on the
first day of the week and the same menus should not be served on the same day each
week.
•
SAMPLE MENUS
The following 11-day menu cycle serves u a ample menu. Note the variety of meals that meet
USDA meal pattern requirements. You may chanae any of the meals in this cycle, rearrange
the order, or substitute for other items within a meal, provided that each new menu meets all
USDA meal pattern requirements. Thele malus are suuested for your use, depending on the
type of your site.
SAMPLE MENU CYCLB FOR ONSITB PREPARATION (11 DAYS):
WBBKI
Brraliftut S~~~~tk Lut~clt/Supptr
Mtnul
Cantaloupe Raisin Brad Hoagie Sandwich
(1/4 melon-1/2 cup) (1 slice) (turkey ham - 1 ounce
Whole-Wheat Tout Milk (1/2 pint) cheese - 1 ounce,
(1 slice) lettuce It tomatoes-
Milk (1/2 pint) 1/4 cup, 1 roll)
Hard Cooked Eg* Nectarine 1 (medium-
1/2 cup)
Milk (1/2 pint)
MttiU 2
Pineapple (1/2 cup) Orange Juice Oven-Baked Chicken
Roll (1) (1/2 cup) (cooked edible
Milk ( 1/2 pint) Raisins portion - 2 ounces)
(1/4 cup) Potato Rounds (1/2 cup)
Cheese Toast Green Peas &
(1 slice bread) Carrots (114 cup)
Biscuit (1)
Milk (1/2 pint)
Menu3
Peach Halves Yogurt (1/2 cup) Hamburger on Bun
(1/2 cup) Bran Muffin (1) (cooked meat-
Com Grits (1/2 cup) 2 ounces, 1 bun)
Milk (1/2 pint) Oven Roasted-
Cheese Wedge• Potatoes (1/2 cup)
Lettuce & Tomatoes
(1/4 cup)
Milk (1/2 pint)
• Additional food, not required to meet the meal pattem .
• 17 •
Menu4
Tomato Juice
(1/2 cup)
Cornmeal Muffin (1)
Milk (l/2 pint)
MenuS
Grapefruit Juice
(1/2 cup)
Whole-Wheat Toast
(1 slice)
Milk (1/2 pint)
Peanut Butter*
W8BKII
Menu6
Banana ( 1 small -
1/2 cup)
English Muffin (l)
Milk(l/2pint)
Menu 7
Pineapple Juice
(1/2 cup)
Toast (1 slice)
Milk (1/2 pint)
Scrambled Egg*
Peanut Butter
(2 tablespoons)
Milk (1/2 pint)
~Cracbrs*
Soft Pretzel (1)
Milk (112 pint)
Orange Juice
(3/4 cup)
Rye Wafers
( 4 whole-grain)
Cheese Slice*
Blueberry Muffin
(1)
Milk (1/2 pint)
* Additionol food, not rtqulmlto ~tttht ~al palltrn.
• 18 •
Bean Taco (1)
(beans - 1/4 cup,
cheese - 1 ounce
1 taco shell)
Shredded Lettuce
(1/4 cu~)
Peach (1 medium - 1/2 cup)
Milk (1/2 pint)
Spanish Rice
(1/4 cup)
Sliced Turkey on
Roll
(turkey - 2 ounces,
1 roll)
Mexicali Corn
(1/4 cup)
Mixed Fruit Cup
(1/2 cup)
Milk (1/2 pint)
Barbecue Chicken
(cooked edible
portion- 2 ounces)
Baked Beans (1/2 cup)
Seedless Grapes
(1/4 cup)
Biscuit
Milk (1/2 pint)
Pizza (cheese -
2 ounces, crust
1.1 ounces)
Carrots and Celery
sticks (1/4 cup)
Plums- 2 (1/2 cup)
Milk (1/2 pint)
Mt!IJU 8
Orange Juice
(1/2 cup)
Oatmeal
(1/2 cup)
Milk (1/2 pint)
Mt!IJU 9
Applesauce
(1/2 cup)
French Toast
(1 slice bread)
Milk (1/2 pint)
Mt!IJU 10
Orange (1 medium -
1/2 cup)
Bagel (1/2)
Milk (1/2)
Mt!IJU 11
Pineapple-Orange
Juice (1/2 cup)
Cold Cereal
(3/4 cup)
Milk (1/2 pint
Cinnamon Toast
(1 slice)
Yogurt (1/2 cup)
Grapefruit­Orange
Juice
(3/4 cup)
Graham Crackers
(3 squares,
2-1/2 in)
Apple Juice
(3/4 cup)
Peanut Butter
Cookie (1)
Raisin Toast
(1 slice)
Milk (1/2 pint)
• Additional food, not required to meet the meal pattern.
• ., 4
Pork Barbecue
Sandwich
(cooked meat - 2
ounces, 1 bun)
Coleslaw /Carrots
(1/4 cup)
Watermelon Wedge
(1/2 cup)
Milk (1/2 cup)
Grilled Cheese/Tomato
Sandwich
( (heese - 2 ounc~s,
tomato, 1 slice -
1/8 cup, bread -
2 slices)
Carrot Sticks
(1/8 cup)
Apple, small
(1/2 cup)
Milk (1/2 pint)
Fish sticks
(4 sticks-
2 ounces
cooked fish)
Crinkle-Cut Potatoes
(1/2 cup)
Carrot/Raisin Salad
(1/4 cup)
Muffin Square (1)
Milk (1/2 pint)
Meatballs/Spaghetti
(cooked meat - 2 ounces,
spaghetti - 1/2 cup)
Tossed Green Salad (1/4 cup)
Nectarine, 1 medium
(1/2 cup)
Italian Bread•
(1 slice)
Milk (1/2 pint)
MENU EVALUATION
Careful, systematic planning of the menu--well in advance--is a key to good management. You
may find the following checklist helpful for evaluating menus before you prepare them.
1. Have you included all required components
of the meal and in the minimum portion sizes
as specified by USDA?
2. Have you kept foods high in sugars and
other sweeteners to a minimum?
3. Have you kept calories from fat to a moderate
level?
4. Have you kept foods high in salt to a moderate
level?
5. Have you included "other foods" to satisfy the
appetites and to help meet the nutritional
needs of the children?
6. Do meals include a good balance of color,
texture, shape, flavor, and temperature?
7. Are foods containing vitamin A, vitamin C,
and iron offered frequently?
8. Have you included different kinds of foods
(fresh, frozen, canned, dried)?
9. Have you varied foods from day to day and
week to week?
10. Have you considered the children's cultural
and ethnic practices? ·
FOOD PURCH.4SING
X§ NQ
Getting the most for the food dollar takes careful planning and buying experience. Careful use
of food buying power will not only help control your food costs but will also reduce waste and
help upgrade the quality of meals.
Success in food buying depends on getting good-quality foods in the proper quantities at the best
possible prices. The proper quantities of foods to buy depends on the number of children eating
at the site, the menus and recipes you use, the amount and kind of storage space available,
inventory on hand, perishability of the food, and the length of time the order covers. In addition
to this handhook you may also wish to consult USDA's Food Buying Guitkfor Child NuJrition
Programs (~ 'A-1331), which can be obtained from your administering agency.
• 20 ~
Where To Buy Food
Consider where to buy foods:
• Find out which food companies (suppliers) in the area offer foods that you will use
frequently, offer the services you require (prompt and frequent delivery, credit,
discounts), and have quality foods at reasonable prices.
• Buy from suppliers who provide the best quality foods at the most reasonable prices.
• Follow a strict code of business ethics when you purchase foods for the program.
Know what the food suppliers expect, and let them know what you expect of them.
What To Buy
How to use the food determines both the form and quality that you should buy. Consider
the product's style, size, count, container, and packing medium. The label describes the
product. Inspect the product before you purchase it and when it is delivered. Whenever
possible, purchase foods that are federally graded.
Here are some additional tips to help you decide what to buy:
• Buy government-inspected meats and poultry.
• Purchase only pasteurized Grade A milk and milk products.
• Purchase government-approved seafood whenever possible.
• Purchase bread and bread products that are properly wrapped or kept in paper-lined
containers with covers to keep them fresh and wholesome. Check dates on packages
of bread and bread products to be sure that they are fresh.
• Purchase frozen foods that have been kept frozen solid. Do not accept delivery of
frozen foods that are, or have been, thawed or partially thawed.
• Purchase perishable foods that have been kept under refrigeration.
Speclftcatlons
You should provide the supplier with clear specifications for each food item ordered. Once
the supplier delivers the order, check to see that the food meets the specifications and is
in good condition.
How Mucb To Buy
The first step in purchasing is to plan the menus. Secondly, determine the recipes you will
use. After you decide which recipes to use, calculate the quantities of food you need to
serve the children who eat at the site. The menus and recipes must be checked to
determine that the meal patterns have been met. Then, compile the "gro~ry list" of foods
• ll •
and quantities you will need to buy. Check your inventory to determine what is on hand and
subtract that from the list of foods to purchase.
Consider the number of servings per pound or per can each time you purchase in order to get
the total quantity needed. You must keep in mind, however, the size of the storage facilities and
buy only the quantities of food that you can store properly. Buy only the products you need in
the quantities necessary to fulftll your site's requirement.
HOW TO USB THE FOOD BUYING GUIDE
The Food Buying Guide for Child Nutrition Programs (PA-1331) has been designed to help
determine quantities of food to purchase for use in preparing meals for children.
Use the Food Buying Guide and the following steps to determine how much food to buy:
1. Determine the serving size and the total number of servings needed for each food item
as follows:
-For meat, poultry,jish or cheese, multiply the number of servings times the serving
size (in ounces) to get total ounces needed.
-For vegetables and fruits, the Food Buying Guide lists amounts to buy based on 1/4-
cup servings. Therefore, to calculate the amount to purchase, convert your serving
size to the number of 1/4-cup servings. This is done by dividing the serving size by
1/4 and then multiplying the result by the number of servings to get the total number
of 114-cup servings needed.
2. Divide the amount needed (to~ ounces of meat or total number of 1/4-cup servings
of the vegetable or fruit) by the 'number of servings per purchase unit (from column
3 of the Food Buying Guide for the food you want to use).
3. See the following examples:
Example A: Frozen Potato Rounds
1. Serving size: 112 cup
Number of servings: 195
2. Calculate the number of 1/4-cup servings:
1/2 + 1/4 = 2 x 195 = 390 1/4-cup servings
3. Amount nee<led (Dumber of 1/4-cyp servin&v = J20 = 30.7 or 31 pounds
Servings per purchase unit• 12. 7*
•servings per pound-- column 3, page 102 of the Food Buying Guide
.. 22 •
Example 8: Carrot Sticks
1. Serving size: 1/4 cup
Number of servings: 195
2. No conversion is needed because the serving size is 1/4 cup.
3. Amount needed (number of 114-cup servin&s) = m = 18.9 or 19 pounds
Servings per purchase unit• 10.6•
•servings per pound-- column 3, page 75 of the Food Buying Guide
Example C: Ground Beer, market style
1. Serving size: 2 ounces
Number of servings: 195
2. Number of servings x serving size = total ounces needed
195 servings x 2 ounces = 390 ounces
3. Amount needed (total ounces) = J2Q = 34.8 or 35 pounds
Servings per purchase unit• 11.2•
• 1-ounce servings per pound-- column 3, page 26 of the Food Buying Guide
FOOD STORAGE
When To Buy Food
The following guidelines can help you decide when to buy each type of food. Buy bread,
milk, and produce every day or every 2 days it' storage equipment is sufficient. Buy
perishable foods, such as meat, fish, poultry, and frozen food, in quantities that can be
accommodated by refrigerated and freezer storage. If dry storage is available, you may buy
canned foods and staples monthly or twice a month.
Keep Records Current
Keep accurate and up-to-date records:
Record the date you order the food, the name of the supplier, the date you receive the
food, its condition on arrival, the price paid, and when and how much you used. These
records can be helpful in planning future purchases and menus. Records on the cost of the
food you used will be very important in filing your claim for reimbursement.
Storage Facilities
Good storage facilities--both dry and refrigerated--help keep food safe, fresh, and
appetizing. Food products must be in excellent condition when they arrive at the receiving
area. They must be k 'ot that way as you store, prepare, and serve them. Sponsors that
accept USDA-donated 1oods also accept the responsibility to handle and correctly store
them. Failure to do so may result in USDA either withholding further donations or
• 23 •
requiring restitution for foods that are lost or spoiled. Use preventive measures to control
food losses through deterioration and infestation by insects and rodents.
Guidellnes for Proper Storage
• &amine all food upon deliveey to be sure it is not spoiled, dirty, or infested with
insects. Do not accept or use bulged or unlabeled cans. Do not accept frozen foods
that have started to thaw. Send these items back.
• Store all food off the floor on clean racks, dollies, or other clean surfaces. Pallets and
dollies should be at least 6 inches off the floor to permit cleaning under them.
ii1 Keep storage rooms clean, sanitaey, and free from rodent infestations. Clean on a
rotating schedule.
• Protect foods such as flour, cereals, cornmeal, sugar, dey beans, and dey peas from
rodents and insects by storing them in tightly covered containers.
• Use food on a "first in, first out" basis. Arrange foods so older supplies will be used
first.
FOOD PREPARATION
Inventory Record
A sample inventoey form is provided in the reference section of this handbook. Use this
form as a guide for determining the value of foods used during a reporting period. This
may be obtained by taking a physical count of foods on hand (closing inventoey), obtaining
the value of these foods from invoices, and calculating the total value of food on hand.
Quantity on hand x Unit cost = Total value of food on hand.
You should inventoey and list any stock you have on hand at the beginning of program
operations as "beginning inventoey." Beginning inventoey of a given period is the same as
the ending inventoey of the preceding period. "Cost of food used" is, in its simplest form,
beginning inventoey plus food received, less ending inventoey. The dollar value of food
received is obtained from the receipts or invoices for the reporting period. You must report
the cost of the food you used, not the cost of all the food you purchased.
Unused Food
Food purchased but not used for the program cannot be claimed for reimbursement.
Careful planning and ordering, especially toward the close of program operations, are
essential. Contact the agency distributing the commodities to properly dispose of unused
commodities when the progra.•·n closes.
Amouat1 To Prepare
Serving acceptable and nutritious foods depends not only on good plannin& selection, and
storage, but also on preparation. First determine how much food to prepare by examining
the menu (which shows the kinds of foods to prepare and the serving size of each),
determining the total number of children you will serve, using standardized recipes
whenever possible, and becoming familiar with food yields (the number of servings you can
obtain from a purchase unit). Charts in the back of this section provide information on
serving size, yield of servings, and yield of selected foods.
If you prepare food at the site, maintain daily food production records to document the
types and quantities of food prepared to meet USDA requirements for the number of meals
claimed for reimbunement. This handbook includes a sample worksheet for this purpose
and instructions for its use.
11ps for Food Prepantloa
• Wash fresh fruits and vegetables with water (no soap) and use brush if necessary to
remove soil. Trim carefully to conserve nutritive value. Remove damaged leaves,
bruised spots, peels, and inedible parts. Use a sharp blade when trimmin& cuttin& or
shredding to avoid further bruising and loss of nutrients.
• Steam or cook vegetables in small batches for best quality. Avoid over-cookin& using
as little water as possible to help retain vitamins and minerals.
• Add only a small amount of salt, if any, to water or to foods when cooking.
• Cook root and tuber vegetables in their skins to help retain their nutritive value.
• Trim visible fat from meats and meat products.
• Cook cereals and cereal grains according to cooking directions using the right amount
of water. Then there is no need to rinse or drain the cereals or cereal grains after
cooking.
• Use seasonings sparingly. Think of children's tastes and preferences.
• Follow standardized recipes exactly. Measure and weigh ingredients precisely and
follow procedures ' arefully. This includes using equipment, time, and temperature for
cooking as specified in the recipe.
USING RECIPES
In these days of rising costs, it is important that sponsors stay within their budgets.
Quantity recipes are a management tool that will help you control food and labor costs and
provide a quality product.
Sources for Recipes
Quantity recipes may be available from State agencies, industry, and reliable cookbooks.
How to Use Quantity Recipes
To properly use quantity recipes, follow these steps:
1. Read the entire recipe carefully before beginning preparation and follow
directions exactly.
2. Adjust the food quantities in the recipe to provide the number of servings you
require.
3. Determine the amount of fooa you need for preparing the recipe. (Refer to
page 22, How to Use the Food Buying Guide.)
4. Assemble the necessary utensils and ingredients.
5. Weigh and measure ingredients accurately. Weigh ingredients whenever possible
since weighing is more accurate. If you must measure ingredients, use standard
measuring equipment.
6. Follow directions carefully for combining ingredients and cooking the product.
Abbreviations Used In Recipes
AP----as purchased
EP----edible portion
Cyl---cylinder
pkg---package
tsp---teaspoon
Thsp-tablespoon
lb----pound
pt---pint
Equivalent Measures
1 tablespoon
1/8 cup
1/4 cup
1/3 cup
3/8 cup
1/2 cup
2/3 cup
3/4 cup
= 3 teaspoons
= 2 tablespoons
or 1 fluid ounce
= 4 tablespoons
= 5-1/3 tablespoons = 6 tablespoons
'::: 8 tablespoons
= 10-2/3 tablespoons
= 12 tablespoons
qt----quart
gal---gallon
oz----ounce
fl oz--fluid ounce
No----number
wt----weight
incl--including
excl--excluding
1 cup
1/2 pint
1 pint
1 quart
1 gallon
1 peck
1 bushel
1 pound
• 26 •
= 16 tablespoons
= 1 cup or
8 fluid ounces
= 2 cups
= 2 pints
= 4 quarts
= 8 quarts (dry)
= 4 pecks
= 16 ounces
MEAL SERYICE
Portion Control
To be reimbursed under the program you must serve each meal as a unit, whether food is
served c \t eten family style. This means that each meal must contain all of the required
food item 1n h proper amounts. Serving utensils that measure foods while they are being
served are useful in meeting these requirements (for instance, a #16 scoop makes a 1/4-
cup se · tg r c, -.ervice employees should be trained to recognize proper portion sizes.
As a guide in omoning servings, you can use a sample plate containing the proper
amounl of foou '" an appealing arrangement. '~ ou can use the sample meal not only as
a training tool but also as a visual reminder to the staff on the serving line.
Measures for Portion Control
Scoops, ladles, and serving spoons of standard sizes provide dependable measures and help
serve food quickly. These are approximate measures.
Scoops
The number of the scoop indicates the number of scoopfuls required to make 1 quart. The
following table shows the level measure of each scoop in cups or tablespoons:
Scoop No.
6
8
10
12
16
20
24
30
40
l&vel Measure
2/3 cup
1/2 cup
3/8 cup
1/3 cup
1/4 cup
3-1/3 tablespoons
2-2/3 tablespoons
2 tablespoons
1-2/3 tablespoons
You may use scoops for portioning such foods as drop cookies, muffins, meat patties, and
some vegetables and salads.
Ladles
You may use ladles to serve soups, stews, sauces, and other similar products.
The following sizes of ladles are most frequently used for serving meals:
Number on Ladle Ap.proximate Measure
1 fluid ounce ................................ 1/8 cup
2 ounces ... a • • ••• ••• ••• •••• •• ••• •• • • • • • • ••• ••• • • l/4 cup
4 ounces ........................................ l/2 cup
6 ounces ........................................ 3 I 4 cup
8 ounces ........................................ I cup
12 ounces ............................. u ••• • • • • • l·l/2 cups
.. 17.
Serving Spoons
You may use a serving spoon (solid or perforated) instead of a scoop. Since these spoons
are not identified by number, you must measure or weigh the quandty of food from the
various sizes of spoons you use in order to obtain the approximate serving size you need.
You may want to keep a list of the amount of food each size spoon holds as an aid for the
staff serving the food.
Family-Style Service
Family-style service presents unique problems that require special training for site
personnel. Site and sponsor personnel must carefully monitor family-style service to ensure
that the meals served meet program requirements and that food service employees receive
the necessary training. It is especially important in family-style service to provide
appropriate serving tools that allow for the proper portioning of food while minimizing food
handling.
Serving Guidelines
Even when food is ready to serve, food service employees must continue their efforts to
maintain food quality and avoid food contamination.
Train employees to:
• Maintain foods at correct temperatures before and during service. Hot foods must be
hot and cold foods must be cold until they are served.
• Use suitable utensils to reduce food handling. Plastic gloves must be used when you
serve food by hand.
• Serve meals as a unit with only one meal served per child.
• Keep an accurate count of the number of children and adults you serve.
CLEANUP
Give careful attention to cleanup procedures following food preparation and service. If you
use disposable ware (dishes, trays, utensils, glasses, etc.) promptly and carefully remove the
disposables from the site. If you use permanent ware, you must make sure to sanitize them.
Dishwashing Procedures
Whether washing dishes by hand or by machine, the procedures are the same. They
include, as a minimum, the following:
• Scape and pre-rinse before washing.
• Wash with detergent solution in hot water (100 °F to 120 °F if washing by hand;
140 oF if washing by machine).
• 28 ...
• Rinse with clear, hot water.
• Sanitize with a final rinse of at least 180 °F or a final rinse containing a chemical
sanitizing agent.
• Air dry on a clean dish table.
• Store in a clean area, protected from contamination.
Cleaning Schedule
In addition to the cleanup of disposable or permanent ware, you must properly clean and
sanitize food service facilities (equipment, floors, etc.). A cleaning schedule should be part
of the overall work schedule to assure that the site is cleaned regularly.
FOOD SANITATION AND SAFE1Y
Sanitation
Sanitation is one of the most important aspects of good food service. Follow these rules:
• Meet health standards set by State and local health authorities.
• Wash hands thoroughly with soap and hot water before handling food or utensils.
Repeat after each visit to the restroom.
• Use disposable plastic gloves, as required by local health codes. Use gloves for only
one task and throw away.
• Keep hands off face and hair.
• Wear clean uniforms and hair restraints.
• Food service workers with open cuts, sores, colds, or other communicable diseases
should not prepare or serve food.
• Wash hands and sanitize utensils, cutting boards, and work surfaces thoroughly after
contact with raw eggs, fish, meats, and poultry. Sanitize between use for raw and
cooked, if separate equipment is not available.
• Properly clean and sanitize serving and cooking utensils, and equipment.
• Handle serving utensils and plates without touching the eating surface.
• Thoroughly rinse all fresh fruits and vegetables before cooking or serving.
• Empty garbage cans daily. They should be kept tightly covered and thoroughly cleaned.
Use plastic or paper liners.
• Wipe up spilled food immediately; properly sanitize all food preparation and service
areas.
Food Safety
Food workers can help prevent food contamination and can keep harmful bacteria out of
food by following these rules:
• Keep hot food hot at a holding temperature of 140 op or above. Serve within 2 hours.
• Keep cold foods refrigerated or chilled foods at 40 °F or lower until served.
• Keep frozen foods in a freezer registering 0 op or lower.
• Cook meats such as beef, pork, poultry, and fish to proper internal temperatures. Use
a meat thermometer when roasting meats. Juices should run clear and meat should not
be pink.
• Do not partially cook food one day and complete cooking the next day. Maintain a
constant temperature; never set the oven lower than 325 °F.
• Prepare sandwiches and salads with a minimum amount of handling. Use plastic gloves.
• Promptly refrigerate or freeze leftovers. Divide large quantities into smaller containers
or use shallow pans, for quick cooling. Reheat leftovers to at least 165°F.
• When transporting perishable foods, maintain proper holding temperatures. Keep hot
fooas hot and cold foods cold.
• Thaw poultry and meat in a refrigerator. Use thawed roasts, steaks, and chops within
3 to 5 days. Use thawed ground beef and poultry within 1 to 2 days. Use frankfurters,
ham slices, and luncheon meats within 3 to 5 days. Refreeze only if ice crystals are still
present.
• Remember USDA's 2-Hour Rule: NEVER LEAVE FOOD OUT AT ROOM
TEMPERATURE FOR MORE THAN 2 HOURS. There is no need to bring foods to
room temperature before cooking or refrigerating.
• Marinate food in the refrigerator, NOT at room temperature.
• Remember that you cannot always determine food spoilage by sight, taste, odor, or
smell. H there is any doubt, throw the food away.
Safety of Equipment
Train food service employees on the safe use of all types of equipment.
• Follow instructions exactly on how to use and clean kitchen equipment.
• Keep a fire extinguisher and first-aid kit handy and instruct all personnel in their use.
~ 30 ..
REFERENCES
Foods Contalnln1 VItamin A:
Fruits
Apricots
Cantaloupe
Mandarin Orange Sections
Mango
Melon balls (cantaloupe
and honeydew)
Nectarines
Plums
Watermelon
Vegetables
Broccoli
Carrots
Chard
Collards
Endive
Escarole
Kale
Mustard gn:ens
Peas and Carrots
Peppers, sweet, red
Plantain
Pumpkin
Romaine
Spinach
Squash, winter
Sweet potatoes
Foods Containln1 VItamin C:
Fruits
Apples
Apple juice•
Bananas
Blackberries
Blueberries
Cantaloupe
Grapefruit
Grapefruit juice
Grapefruit-orange juice
Grapefruit
and orange sections
Grape Juice•
Honeydew melon
Kiwifruit
Mandarin orange sections
Mangoes
Nectarines
• Contains added Vitamin C
Oranges
Orange juice
Papaya
Peaches
Ptars
Pineapple
Pineapple juice
Pineapple-grapefruit
juice
Pineapple-orange
juice
Plums
Pomegranates
Raspberries
Strawberries
Tangelos
Tangerines
Watermelon
.. 31 •
Vegetables
Artichokes
Asparagus
Beans, green.
Beans, yellow
Beans, Lima
Bean Sprouts
Broccoli
Cabbage
Cauliflower
Chickory
Collards
Endive
Escarole
Kale
Kohlrabi
Mustard greens
Okra
Onions
Parsnips
Tomatoes
Tomato juice
Tomato-Vegetable
juice
Turnip greens
Peas
Peppers
Plantain
Potatoes
Pumpkin
Radishes
Snowpeas
Spinach
Squash
Romaine
Rutabagas
Tomatoes
Tomato juice
Turnip greens
Turnips
Watercress
Food• Coatalalaa lroa:
Malftl Ma Alll!mllla
Meats:
Beef
liver
liverwunt
Thrkey, dark meat
Fish:
Shellfish
Trout
Dry beans and peas:
Black-eyed peas (cowpeas)
Chickpeas (garbanzo beans)
Kidney beans, red or white
Lentils
Soybeans
Nuts and seeds:
Pine nuts
Pumpkin seeds
Squash seeds
Whole-grain, enriched, or fortified bread or bread alternates,
such as:
Bagel, plain, pumpernicke~ or whole-wheat
Farina
Muffin, bran
Noodles
Oatmeal
Pita Bread, plain or whole wheat
Pretzel, soft
Ready-to-eat cereals, fortified
Rice, white
Beans, lima
Spinach
Fl'llib
Apricots, dried
Prunes
Prune juice
• 31 •
Fuli-Streaat• Fnlt aad Veaetable Juket:
The following is a list of full-strength fruit and vegetable juices that may be served in the
Summer Food Service Program.
Apple
Grape
Grapefruit
Grapefruit-Oranae
Orange
Pineapple
Prune
Tangerine
Tomato
Vegetable
Any blend or combination of the above full-strength juices is acceptable.
Bread ADd Bread Alternates:
The following listing of bread and bread alternates is divided into four groups. All the
items in the four groups have approximately the same nutrient content. All breads and
bread alternates must be whole-grain or enriched. Items within each group have
approximately the same total solid content and grain content. The minimum weights given
for each group are based on the grain content of the product only (exclusive of fillings,
toppings, etc.). Children younger than 6 years should receive one-half of the serving sizes
listed below.
Breads, Rolls, and Quick breads. A serving of an item in group A must weigh at least 25
grams (0.9 ounce).
Bagels
Biscuits
Boston Brown Bread
Breads, sliced, all
types (white, rye,
whole wheat, raisin,
quick breads, etc.)
Coffee Cake (breakfast
and snack only)
Cornbread
Com Dog Batter and Breading
Croissants
Doughnuts (breakfast
and snack only)
Egg Roll/Won Ton Wrappers
English Muff";ns
French, Vienna, or
Italian Bread
Muffins
Pizza Crust
Pretzels (soft)
Rolls and Buns
Stuffing, Bread
(weights apply
to the bread
in the stuffing)
Sweet Rolls and
Sweet Buns
(breakfast and
snack only)
Pita Bread
... 33 ...
GtoupB
Crackers and Low Moisture Breads. A serving must weigh at least 20 grams (<l1• 7 ounce).
Batter and/ or Breading
Bread Sticb (dt)')
Chow Mein Noodles
Graham Crackers
Melba Toast
Rye Wafer
Rice Cakes, puffed
Saltine Crackers
Soda Crackers
Taco/Tostada (whole
and pieces)
Toaster Pastry Crust
(breakfast and snack
only)
Zwieback
Note: You may serve cookies, granola bars, etc., as a bread alternate in the snack if the
primary ingredient is whole-grain enriched flour or meal and minimum weight of a serving
is 1-1/4 ounces (35 grams). USDA recommends that cookies as a bread be served as part
of a snack no more than twice a week. You cannot serve cookies as a bread alternate at
breakfast, lunch, or supper.
Note: To determine a serving of batter /breading:
(minimum 20 grams or 0.7 ounce)
1. Rely on Child Nutrition (CN) labels; or
2. Find the percentage of batter/breading per serving from the processor. Multiply
by weight of serving (multiply ounces by 28.35 to convert to grams, if desired);or
3. Remove the cooked batter/breading from a serving and weigh. (Multiply ounces
by 28.35 to convert to grams, if desired.)
Groupe
Miscellaneous items. A serving must weigh at least 30 grams (1.1 ounces).
Dumplings
Hush Puppies
Meat/Meat Alternate
Pie Crust
Meat/Meat Alternate
Turnover Crust
Pancakes
Sopapillas
Spoonbread
Tamales
Tortillas
Waftles
Note: Cookies, Granola Bars, etc. (Snack only)-1 serving = 35 grams.
GrotqJD
Pasta, rice and other cereal grains. A serving of an item in group D is 1/2 cup of the
cooked product, except for ready-to-eat cereal (breakfast or snack only). The serving size
for ready-to-eat cereal is 3/4 cup or 1 ounce, whichever is less.
Barley
Breakfast Cereals,
cold dry or
cooked (breakfast
and snack only)
Bulgur
Com Grits
Millet
Lasagne Noodles
Macaroni, Spaghetti
and assorted pasta
shapes
Noodles (egg)
Ravioli Pasta
Rice
Note: When any cereal grain is used as an ingredient in a bread or bread alternate, use
the serving size given for the appropriate bread group. For example, a serving of oatmeal
bread should weigh 25 grams (Group A).
Some of the above foods, or their accompaniments, may contain more sugar, salt, or fat
than others. Keep this in mind when considering how often to serve them.
• 35 ...
Onsite Food hventoly Record
Ql Site Food Inventory Record
Name of site
Inventory Period Beginnin;J Inventocy
Food Purdlase Unit* (X) Quatity (=) Value of
Item Unit cost on hand food on ham
(i.e. 1 Ibs1
cans 1 cases 1 etc.)
'lb Obtain Food cost for Month Total Value of
Beqinnin;J Inventory $ Food on Harxi $
Food PUrchase + (Closin:J Inventory**)
Closi.rg Inventory -
cost of Food Used =
*Use invoices to determine the unit cost per item am total
food pJrChases for the Ieportin:J period. •
**'!be clcsin] inventory for ooe nart:h beoanes the Beginnin;J
Inventary for the next mnth.
Onsite Food hventory Reoord ~~~
Q1 Site Focxl Invent:ary Recmd . / ./
Name of Site ff/~~·r L~IJ< ,+y 6'""' :.vv··'~y (!"'~vl~r .j
Inventory Per od ~\ ~~ Beginn.inJ Inventory ~r~. ""
Food PUrdlase ·~t· (X) ~tity (• ) Value of
I tall uut C."tlst Q1 hard food at hard
(i.e., Ibs,
cans, cases, etc.)
'1J£ p,V.s ~ I () CJI~ g.~ j (? ll;r. ~ (,
~,) -.JJ;. I () CIMI .J. 'I~ I~ "~', /~
l~s q,u,J '*'I~ CP.fr' .3. _f15' jtJ ,13 . s'cJ
. I
·~aH> / ~ /b .51 .2. I · I (?
~~J(.(J,.f R,~ tl, /6 . ~I ~ ~ I i'/
lc1;,,~6 ~ f d t/:',J & <t.!J 6 I 7 ' S g-'
~Nii posh ~J. I~ <:.;-tv' 1-.si ~ 9. {) B"
I
- LA s-r 'r:11:.7?:J
'1b CIX.ain Focxl Cost far Ma1t:h 'lOtal Value of
Beginn.in) Inventory $ ,2.., 4. (}0 Food at Hard $ li.9· ?~
Food PUrdlase + liJ.~~ IJ (Clcail'l) lrM!ntary**)
Clasin) Inventory - t.':L.l· f~
Cost of Focxl Used - &21 · (}f'
*Use invoices to determine the \D'lit cost per itall and total
food purcMses far the repart.in) period.
**'lhe clcain) inventar:y far cna JID1th be> "• the Beginn.in)
· Inventory far the next IID"'th.
V!!WJ:AFI
carrot
sticks
cauli­flower
celery
sticks
Slices
sticks
Sening !ire ond Yield
for v_,. ond Fmils
Size am Q:yJt serving Size• and Yield
Specify u.s. #1 carrots with 1 stick is 4 ind1es
1-1/8 incb me(I1WP d1"""7fr lCDJ X 1/2 indl wide
-about 7-1/2 inc:bes in leo;Jt:b, 6 sticks = 1/4
six per pound Fift.y-pamd mesh bag.
Specify in cartqw of 18-24
pourRs. ar wirebgygi c:ratm
of 45=50 pcwm.
Specify 2. 2-1/2. gr 3 dozen
per crate· crates wigh
69-70 pounds net.
Specify 2-indt m1n1pp
dimpeter. '1his infanatim will
1 medium head = about 6
Olp8 florets
1 stick is 3 ind1es
lCDJ am 314 inch wide
4 sticks = 1/4 alp
te staaped m the basket. Onmtms
will vary frail 2 to 2-1/2 inc:bes in
diameter aDi are alxAJt 7-1/2 irdles lCDJ.
1/8-indl thick slices
Olt in t.h.irds c::rosawise ard
then each th.il'd into fourths
1~ far sticks
4 slices = 1/4 cup
1 arumher =- 12 sticks
2 sticks= 1/4 cup
Isttuce, Head Specify 2 dozm bey¥, 1 piece = 1/4 cup
(Iceberg) wight of 49-48 pcuds
Olives, Ripe lal'ga
PicJtles, Dill Sp&oitv Jorge size 4 to 4-3/4
inc:bes lCDJ, 22 to 39 CDJI1t per
galla\
1 large leaf = 1/4 cup
8 olives • 1/4 cup
1/2 pickle = 1/4 cup
Specitv snll size. 2-':./4 to 1 pickle = 1/4 cup
3-1/2 in::taes leD}, 52 to 99 ccunt
per qall.al
Specify u.s. 11, 1/2 inch 7 radishes= 1/4 alp
diameter m.i.n.iJIUI, withrAit tcps,
small size, 45 radishes per pound.
SRecify 5 x 6 size. gt:ra 1/4 taDato = 1/4 cup
Tc::IDato Wect:Je ll!Nft. 30 pourJ1 net per
Slices
IBQXT
AA>les
Bananas
Berries
c:xmtainer. 'n:llato is 2-1/8 incbes
X 3 iJdles in diameter; 2-1/4 tcaatoes
per poun;i.
Sgecify 6 x 7 size. slices
Slices 1/4-i.rdl.
SWCify stamard size.
INr:mnhlv unifarm in size
Volume give in cups.
Specify size 185-195 gr Jorgm=.
Approximately 2-1/2 iJdles
diameter. Aba.Jt 4 to 5
ClR)les per poun:l.
2 slices= about 1/4 c:up
4 taDatoes = al:lout 1/4 alp
1 cq:ple = about 1/2 cup
Purdlase l?i filgrs. Institu- 1 banana= 1/2 cup
timal pack. 150 per case. 'lhree
to foor bananas per poun:l.
Blueberries SPecifY u.s. 11. Sold in pints. 1/2 cup masure
fresh.
strawberries Specify u.s. #1. Minillllm
diameter 3/4 inch. Sold in
quarts ard pints.
Grapes
Nectarines
Specify size 36. Medi\.lll size,
5-1/2 i.nc:tles diameter, 6fi'«C»l.
1-2/3 pcAD'1ds per :melcm.
Specify yariety t1eeired·
With Ses:'s
Seedless
SRecify size 96. (2 to 2-1/8
inches diameter) • ARJrt»ciJMtely
4 per poun:l.
1/2 cup meaSllre
1/4 DBla'l = about 1/2 cup
12 grapes = about 1/2 cup
18 grapes -about 1/2 cup
1 nectarine = about 1/2 cup
Peaches
PlUIIII
Raisins
•;Utpp size fruit (size 70 and 1 nectarine = about 1/2 cup
72) . AAJradmately 3 per poord.
Specify size 138 or 113 Ccalif.
or Ariz) ar size 125 CFla. or
Texas) I
smcitv size 84 (2-1/8 irdles
di.amet:er-bcoc rrey state 2 to
2-1/4 inches diameter) • ~·
3-1/2 to 4 peaches per poord.
1 at:'aJ'¥18 = about 3/4 cup
1 peach= about 1/2 cup
Mfdiw size fruit (size 60 to 64) 1 peach= about 3/4 cup
2-1/2 ind1es diameter ar larger.
AAJrox. 3 per pan!.
Specify size 150 (2-1/4 to 2-3/8
MfdhDD size fruit (Size 120)
AAJraximately 3 per poond.
SWC:ity size 4 x 5. About 8-10
plUIIII per poond.
""'h.JD size fruit (Size 4 x 4) .
6-7 pluaa per pan!.
1 pear = about 1/2 cup
1 pear = about 3/4 cup
2 pl\IDS = about 1/2 cup
2 pl\IDS = .about 3/4 cup
specitv b1lk pgdlase or irrllvidual Yield of Bulk:
packages. 1-1/2 amces each 2-2/3 a.mces = abalt 1/2
cup
Yield of Individual
package:
1 paclcage
(1-1/2 ounces) = about 1/4
cup of fruit
'I.'an]erine Epecitv size 176. Fruit will 1 t:aRjerine =about 1/2 cup
avetage 2-3/8 inc:hes in diameter.
Fcm' tan)erines per poond.
watermelm Specify avmaae size. Melaw Yield of mela1:
will average a!DJt 27 pourds. 1/64 ~=about 1/2 cup
•
*Arri servin) size may be planned. Far sillplicity, this table of
servi.rq sizes ani yields far vegetables and fruits provides 1/4
a1p serviDJs of vegetables and 1/2 cup and/or 3/4 cup servi.nJs
of fruits.
lfote; Where sizes are specified far ftuits, they indicate
nmters of fruit in t:ac. 'lhe larger the nJ!!her, the smaller the
fruit. ArrJ fruit that is larger than that specified may be
used •
Food Production Record
Directions: Food service personnel must complete the Food Production Record~~
and sponsors must maintain this record in their flies for a minimum of 3 years. This
provides an auditable record that verifies that the meals and snacks served meet the meal
or snack requirements and, therefore, qualify for reimbursement.
Item No. INSTRUCIJON
1. Name of the site.
2. Write the calendar date this menu is served, showing month, day, and year.
3. Record all menu items you serve on this date in the appropriate section.
4. Enter the name of each food used to meet meal or snack requirements. For
example, with a menu item like beef pot pie, the foods that meet the meal
requirements at lunch or supper are as follows: stew beef fulfills the meat/meat
alternate requirement; potatoes and carrots in the pie meet part of the
fruit/vegetable requirement; and the pie crust meets part or all of the bread/bread
alternate requirement. Additional food items used in the meals may also be listed.
5. Enter quantity of each ingredient or food used in each meal to meet the meal
requirements. Use weights, measures, or number. For example, list stew beef, 10
lbs; potatoes, 3 lbs; etc.
6. Enter the portion or serving size of each menu item you serve (5-ounce serving of
pie, 1/2 cup juice, etc.). Serving sizes can be shown in measures (such as cup
measures, scoop size, ladle size), weight, or number (such as number of apples).
7. Enter the number of children served at each meal or snack.
8. Enter the number of program adults served at each meal or snack.
9. Enter the total number of persons served at each meal and/or snack.
• While SFSP sponsors are reimbursed only for meals served to participating children,
at sponsor discretion adults working in the food service operation (program adults) may be
allowed to eat meals. If these adults are served meals, production records must reflect the
amount of food used to prepare meals for children and program adults. •
•
Food Production Record
~lame of Slte {1)
Date {2)
ONSITE POOD PIODUCTIO~ l!CORD
• tfenu f'ooda Uaed Quantity Slae tlu11her Served
Uaed SerYlf\1! Children Prorr:lt.'l TotAl
Adulu
{3) (4) ( 5) {6) (7) (~) (9)
; •
•
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Food Production Record
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ONSITE POOD P~ODUCTlO ~ ~ECORD
Quantity
Uaed
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BEST COPY AVAILABLE
•
•