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1. Meal Access and Reimbursement

Administrative Review – PS1 Areas

Meal Access and Reimbursement
(Critical Area – Performance Standard 1)

Resources

Record Keeping Requirements

Hazard Analysis and Critical Control Point
Food Safety in Schools

Recordkeeping Requirements

Food Safety Checklist
Updated February 2012

Temperature Logs

Production Records and Delivery Slips

Categorizing Menu Items and Identifying Control Measures and Critical Control Points

 USDA’s Guidance Manual (reference pages 58-63)

Record the food items you serve at your school/facility on these charts:

Cook and same day service process chart

No cook process chart

Cook, cool, reheat, serve process chart

Standard Operating Procedures

Hazard Analysis and Critical Control Point
Food Safety in Schools

Standard Operating Procedures (SOPs) – refer to page 57 of USDA’s Guidance Manual.pdf
All applicable SOPs should be documented and included in your written HACCP plan. Read through them and modify them for your foodservice program. These files are in Microfsoft Word Format.

Cleaning and Sanitizing Food Contact Surfaces
Added 7/2006

Controlling Time & Temperature during Preparation
Added 7/2006

Cooking Potentially Hazardous Foods

Cooling Potentially Hazardous Foods

Date Marking Ready-to-Eat Potentially Hazardous Food

Handling a Food Recall
Added 7/2006

Holding Hot and Cold Potentially Hazardous Foods

Personal Hygiene

Preventing Contamination at Food Bars
Added 7/2006

Preventing Cross-Contamination during Storage & Preparation
Added 7/2006

Receiving Deliveries

Reheating Potentially Hazardous Foods

Serving Food
Added 7/2006

Sharing Tables
Added 4/2017

Storing and Using Poisonous or Toxic Chemicals

Transporting Food to Remote Sites (Satellite Kitchens)
Added 7/2006

Using & Calibrating Thermometers
Added 7/2006

Using Suitable Utensils When Handling Ready-to-Eat Foods

Using Time Alone as a Public Health Control to Limit Bacteria in Potentially Hazardous Foods
Added 7/2006

Washing Fruits and Vegetables

Washing Hands

Blank Form – SOP

More Standard Operating Procedures available at NFSMI Website

 

More unannounced visits are being made

Child Caring Online - information about the Child and Adult Care Food Program

More unannounced visits are being made

The Nutrition Services staff has been doing more drop-in visits at centers in recent months and plans to do more. Sometimes we are dropping by your center because we have received a complaint from a parent or a referral from the Health and Human Services System to follow-up on a food-related issue. Sometimes we are just making sure that you are complying with program regulations. We are there to “catch you” doing things RIGHT!

Just because we show up unannounced, don’t assume it’s because we are investigating a complaint. We are incorporating more unannounced visits into our schedule as part of our efforts with the national CACFP Integrity Initiative. On occasion, these drop-in visits have turned into impromptu training and technical assistance sessions. So, if you have questions about any area of your program operation, please feel free to discuss them with our staff when we are at your center.

more on CACFP integrity in Nebraska

USDA issues indicators of abuse or mismanagement

Child Caring Online - information about the Child and Adult Care Food Program

USDA issues indicators of abuse or mismanagement

As a follow-up to the audits by the Office of Inspector General (OIG), the USDA developed this chart which describes some of the more common characteristics or indicators of abuse or mismanagement that have been identified in reviews or audits. These indicators can serve as flags of problems or potential problems within CACFP institutions. The existence of a flag will not always indicate that an institution is experiencing problems. These indicators may be used by the state agency to further examine and investigate if program violations have occurred.

Indicators

Home Sponsors

Center Sponsors

Independent Centers

BOARD OVERSIGHT

Board of directors consists entirely of family members

X

X

 

Majority of members on the board of directors are sponsor officials

X

X

 

Board of directors is chaired by sponsor official

X

X

 

Board minutes do not reflect policy and management oversight (e.g. establishing policy, approving expenditures, approving officer salary increases, audit review)

X

X

 

BUDGET/CLAIM FOR REIMBURSEMENT

Consistently claiming at or near the approved budget amount for an administrative item

X

X

 

Year-to-date claims do not reflect approved budget

X

X

X

Questionable or potentially fraudulent meal claiming practice (e.g., block claiming, meals claimed when facility closed)

X

X

X

Excessive reimbursement retained for administrative costs

 

X

 

OPERATIONAL OVERSIGHT

Does not have a qualified accountant or an adequate accounting information system

X

X

X

Lack of internal controls (e.g., inadequate separation of duties, position held by family member limits internal control)

X

X

X

Does not have official policies and procedures for hiring and terminating or for employee activities and benefits

X

X

 

Related party transactions (e.g., director or family member is the owner of rented property housing CACFP facility)

X

X

X

Absentee management

X

X

X

MONITORING/TRAINING

Does not conduct unannounced monitoring visits/reviews have no findings

X

X

 

Inadequate number of monitors to conduct required visits

X

X

 

Implausible number of monitoring visits made on the same day

X

X

 

Sponsor does not have administrative staff or provider/center staff training programs

X

X

 

Sponsor does not require providers/center staff to attend training

X

X

 

AUDITS

Required audits are not performed

X

X

X

Management/Board of directors do not follow-up on corrective action needed

X

X

X

OTHER

Multiple requests from providers to transfer to another sponsor

X

  

Rapid growth without appropriate increase in administrative staff

X

X

 

Sponsor’s income depends solely on CACFP administrative reimbursements

X

  

Health and safety concerns reported from any source (e.g., parent complaints)

X

X

X

 

State resource kit – USDA Mountain Plains Region

Summer Food Service Program

State resource kit – USDA Mountain Plains Region

General information for sponsors

Letter from Regional Administrator (can be printed in newsletters or sent to individuals)

Insertion paragraphs for organization and school newsletters

Kids Café Model

Sample Press Releases and Public Service Announcements (PSAs)

Examples of Local SFSP feature articles (written by USDA Food and Nutrition Services Public Affairs)

Sample Marketing Materials

Fun Activities for Kids

Nebraska SFSP Application Training Video

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Menu Organization Tool

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Completing the Certification Worksheet

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