Summer Food Service Program (SFSP)

MENU PLANNING 2020

Nutrition Programs Illinois State Board of Education

Goals of SFSP

Serve high quality nutritious meals that:Fulfill USDA meal pattern requirements

Meet minimum portion sizes required

Appeal to appetites of the children

SFSP Meal Pattern Chart Overview

MEAL FOOD COMPONENTS AMOUNT

BreakfastFluid Milk1 1 cup

Juice or Fruit or Vegetable ½ cupGrain/Bread2 1 serving

Lunch/Supper

Fluid Milk1 1 cupMeat/Meat Alternate3 2 ounces

Juice or Fruit or Vegetable4

(2 servings)¾ cup total

Grain/Bread2 1 serving

Snack(any two items)

Fluid Milk1 1 cupJuice or Fruit or Vegetable5 ¾ cup

Meat/Meat Alternate3 1 ounceGrain/Bread2 1 serving

1Milk must be served as a beverage, on cereal, or in part for each purpose.2Refer to Grains/Breads Requirements on following pages.3Refer to Meat/Meat Alternate Requirements in USDA handbook, menu planning.4Serve two or more kinds of vegetables and/or fruits or a combination of both. Full-strength fruit or vegetable juice

May be counted to meet no more than half of this requirement.5Juice may not be served when milk is served as the only other component.

http://www.isbe.net/nutrition/pdf/meal_pattern.pdf

Meal Pattern Options School sponsors can choose between: SFSP meal pattern

OR

NLSP/SBP meal patterns

All other sponsors must use the SFSP meal pattern

**Offer vs Serve is an option for all sponsors

Snacks

Snacks cannot include two items from the same component group.For example, apple juice/carrots or yogurt/cheese

stick are not allowed. Juice may not be served as a snack if the only

other component is milk.

Milk

One cup of fluid milk must be served as a beverage. If milk is served on cereal, you must

ensure one cup total is served.

Juice/Fruit/Vegetable

Juices (fruit or vegetable) must be 100%

Juice may be counted to meet no more than half of the requirement

4 oz fruit cups DO NOT equal ½ cup of fruit unless packed in 100% juice

A minimum of 1/8 cup fruit/vegetable per serving is required

Grains/Breads Chart

Each grain/bread served must be made from a whole grain or enriched meal, flour, bran, or germ.Cereals must be whole grain, enriched, or fortified.

The USDA Grains/Breads Requirements chart must be used to determine how much of a purchased product must be served to meet the minimum portion size requirement.The chart provides guidance on crediting products

made from recipes

–

Grains/Breads Activity

GROUP A MINIMUM SERVING SIZE FOR GROUP A

• Breading Type Coating • Bread Sticks, hard • Chow Mein Noodles • Crackers, saltines, snack • Croutons • Pretzels, hard • Stuffing, dry

1 serving = 20 g or 0.7 oz

GROUP B MINIMUM SERVING SIZE FOR GROUP B

• Bagels, Biscuits • Batter Type Coating • Breads, white, wheat, whole wheat, French, Italian • Buns, hamburger, hot dog • Crackers, graham (all shapes), animal • Egg Roll Skins • English Muffins

1 serving = 25 g or 0.9 oz

Determining Grains/Breads Serving SizesThe minimum portion size for Group A = 20 G

For this particular product:15 g = 5 snack crackers15 g/5 crackers = 3 g per snack cracker20 g/3 g per cracker = 6.66 crackersYou must round up and serve 7 crackers

GROUP C MINIMUM SERVING SIZE FOR GROUP C

• Cookies1, plain • Cornbread, Corn Muffins • Croissants, Pancakes, Waffles • Pie Crust, dessert, meat/meat alternate • Turnover Crust2

1 serving = 31 g or 1.1 oz

GROUP D MINIMUM SERVING SIZE FOR GROUP D

• Doughnuts2, cake, yeast, raised, unfrosted • Granola Bars2, plain • Muffins, all but corn • Sweet Roll • Toaster Pastry2, unfrosted

1 serving = 50 g or 1.8 oz

GROUP A MINIMUM SERVING SIZE FOR GROUP A

• Breading Type Coating • Bread Sticks, hard • Chow Mein Noodles • Crackers, saltines, snack • Croutons • Pretzels, hard • Stuffing, dry

1 serving = 20 g or 0.7 oz

GROUP B MINIMUM SERVING SIZE FOR GROUP B

• Bagels, Biscuits • Batter Type Coating • Breads, white, wheat, whole wheat, French, Italian • Buns, hamburger, hot dog • Crackers, graham (all shapes), animal • Egg Roll Skins • English Muffins • Pita Bread, white, wheat, whole wheat • Pizza Crust • Pretzels, soft • Rolls, white, wheat, whole wheat, potato • Tortillas, wheat, corn • Tortilla Chips, wheat, corn • Taco Shells

1 serving = 25 g or 0.9 oz

GROUP C MINIMUM SERVING SIZE FOR GROUP C

Meat/Meat Alternate for Lunch/Supper 2 ounces lean meat, poultry, or fish 2 ounces cheese 2 ounces meat alternates include: 1 large egg½ cup cooked dry beans or dry peas 4 tablespoons peanut butter 8 ounces yogurt

Nuts/seeds only served in 1 ounce portions Nuts and seeds can only be used to meet one-half of

the total meat/meat alternate.

Meat/Meat Alternates (continued)

Dried beans and dried peas may be counted as a meat alternate or a vegetable, but not both, in the same meal.

Dried meat products (*NEW*) Meat, Poultry, and Seafood—SFSP02-2019; USDA

Policy memo (see Food Buying Guide for more information)

Non-creditable meat/meat alternates must not be used: Regular bacon Cream cheese Dried cheese products

Meat/Meat Alternates (continued)

Dried beans and dried peas may be counted as a meat alternate or a vegetable, but not both, in the same meal.

Non-creditable meat/meat alternates must not be used: Regular bacon Cream cheese Dried cheese products

Meat/Meat Alternates (continued)

Child Nutrition (CN) labels or Product Formulation Statements (PFS) must be obtained to determine how processed foods credit to the meal pattern requirements

Examples: chicken nuggets, fish sticks, etc.

** Food Buying Guide - Appendix C for CN label information

Child Nutrition (CN) LabelsShows how a processed product contributes to

the meal pattern requirements.

CN CN

CN

CN

This 5.00 oz. Pizza with Ground Beef and Vegetable Protein Product provides 2.00 oz. equivalent meat/meat alternate, ½ cup serving of vegetable, and 1 ½ servings pf bread alternate for the Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA, 00/98**)

USDA Foods - Commodity Fact Sheets** USDA Foods Fact Sheets

USDA Standardized Recipe

** USDA Standardized Recipes** USDA What's Cooking Mixing Bowl

USDA Food Buying Guide

Assists in determining the amount of food to purchase.

Provides yield information and helps to keeps costs and waste down

Available electronically Interactive Calculator Mobile App

https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs

USDA Food Buying Guide

USDA Additional Crediting Guidance (*NEW*)

FNS will allow sponsors to credit the following food items:Coconut, hominy, popcorn, surimi seafood, and tempeh

**Reference USDA’s Policy Memo—SFSP02-2019

Additional SFSP Guidelines

Children may take one item (fruit/vegetable or bread/grain) off-site {check with the local health dept}

‘Other Food’ To be an allowable cost – must be creditable on the SFSP

required meal pattern

Meal Pattern Substitutions

Food substitutions may be made for children unable to consume certain foods due to medical, special dietary needs, or religious reasons

Written statement must be kept on file. Sponsors are not required to make

accommodations that result in undue hardship.** Physician Statement** Guidance on Milk Substitutions

Activity 1 - Which lunch meets meal pattern requirements?

( ) Menu A

1 soft taco shell

1 oz ground beef

1/2 oz cheese

1/4 c shredded lettuce

¼ c tomato

½ c peaches

1 c milk

( ) Menu B

1 soft taco shell

1 oz ground beef

1 oz cheese

¼ c shredded lettuce

¼ c tomato

½ c peaches

1 c milk

Activity 1 - Answer

Menu A

Has an inadequate portion of meat/meat alternate . 2 oz is required for lunch or supper.

Menu B is CORRECT

1 soft taco shell

1 oz ground beef

1 oz cheese

¼ c shredded lettuce

1/4 c tomato

½ c peaches

1 c milk

Activity 2

( ) Menu A

2 oz sausage patty

1 biscuit

½ c gravy

½ c orange juice

1 c milk

( ) Menu B

2 oz sausage patty

1 biscuit

½ c hash browns

½ c orange juice

1 c milk

Activity 2 - Answer

Menu A

Missing a second servingof juice/fruit/vegetable

Menu B is CORRECT

2 oz sausage patty

1 biscuit

½ c hash browns

½ c orange juice

1 c milk

Activity 3

( ) Menu A

1 peanut butter sandwich w/4 T peanut butter

2 slices whole wheat bread

¼ c carrot sticks

¼ c celery sticks

1 brownie

1 c milk

( ) Menu B

1 peanut butter sandwich w/2 T peanut butter

2 slices enriched white bread

1/2 hard cooked egg

½ c carrot sticks

¼ c celery sticks

1 c milk

Activity 3 - Answer

Menu AInadequate portions of fruit/juice/vegetable –need ¾ cup total

Menu B is CORRECT

Peanut butter sandwich w/ 2 T peanut butter

2 slices enriched white bread

1/2 hard cooked egg

½ c carrot sticks

¼ c celery sticks

1 c milk

Activity 4

( ) Menu A

2 oz pork chop

1/2 c mashed potatoes

¼ c green beans

¼ c sliced peaches

1 c milk

( ) Menu B

2 oz pork chop

½ c mashed potatoes

¼ c green beans

1 roll

1 c milk

Activity 4 - Answer

Menu A

Missing grain/bread component

Menu B is CORRECT

2 oz pork chop

½ c mashed potatoes

¼ c green beans

1 roll

1 c milk

Activity 5True or False

Nuts and seeds can count for the meat/meat alternate for a snack, but cannot count for more than one-half of the meat/meat alternate for lunch and supper.

True

Activity 6

True or False

Orange juice and orange sections may not be served as the only fruit/vegetable components in the meal

True

True or False

One-half cup of gelatin that contains fruit will count for ½ cup of the fruit component.

False

Activity 7

True or False

Bread, biscuits, rolls, muffins, cereals, and pastas must be either enriched or whole grain.

True

Activity 8

True or False

Only fluid milk can meet the milk component requirement.

True

Activity 9

True or False

Fluid milk may be served as one of two components at snack, if juice is not the other component.

True

Activity 10

What is Offer versus Serve (OVS)?

Allows children to decline some of the offered foodHelps reduce food waste and costsMay be implemented at breakfast, lunch, or supperNot allowed at snack

Children allowed to choose which component(s) or serving(s) to declineAll components must be offered in the full serving size

and those taken must meet required portion size

Offer versus Serve (OVS)

41

School sponsors either:

Follow NSLP meal pattern and will follow NSLP OVS rules.

OR

Follow SFSP meal pattern and will follow SFSP OVS rules.

OVS - BreakfastFour servings must offered with OVS:One serving of fruit/vegetableOne serving of grain/breadOne serving of fluid milkOne additional serving of fruit/vegetable OR

grain/bread OR meat/meat alternate.The additional serving must be a different food than

the three other servings.

OVSBreakfast – Different Servings

Biscuit/ Sausage sandwich = 2 servings2 different servings: biscuit, sausage1 grain and 1 meat/meat alternate

Yogurt- fruit parfait= 2 servings2 different servings: yogurt, fruit1 meat/meat alternate and 1 fruit

Two slices toast= 2 servingsSame food cannot be counted for more than one

serving

OVS - Breakfast

Child must select at least 3 of the 4 food servings offered.

One serving may be declined

Child’s decision

Sample Menu with 4 Food Servings Menu Crediting

ComponentFood Servings

Cereal 1 oz eq grain 1 grain serving

Whole Grain Toast 1 oz eq grain 1 grain serving

Fruit Cocktail ½ cup fruit 1 fruit/veg serving

Variety of Low Fat/Fat Free Milk

1 cup 1 milk serving

OVS –BreakfastIs this meal reimbursable?

OVS –BreakfastIs this meal reimbursable? YES

OVS –BreakfastIs this meal reimbursable?

OVS –BreakfastIs this meal reimbursable? NO

OVS - Lunch

Five components at lunch1. One meat/meat alternate component2. One grain/bread component3. One fruit/vegetable component4. One fruit/vegetable component5. One serving of milk

For a reimbursable lunch, a child must select at least 3 food components.

Sample Menu Menu Crediting

ComponentFood Components

Hamburger/bun 2 oz grain2 oz meat

1 grain component1 meat component

Tator Tots ½ cup vegetable 1 fruit/vegetable component

Fruit Cocktail ¼ cup fruit 1 fruit/vegetable component

Variety of Low Fat/Fat Free Milk

1 cup 1 milk component

Today’s Menu

OVS –LunchIs this meal reimbursable?

OVS –LunchIs this meal reimbursable? YES

Last notes about OVSSponsors must indicate their intention to

utilize OVS on the site application

If a site serves two meals, i.e. breakfast and lunch, OVS can be implemented at one meal, both meals or none.

Signage is recommended to help ensure children take a reimbursable meal

USDA You-Tube Instructional Video

Resources for Meal Planning and Production

Production records

Standardized recipes

Shelf stable meals

Production Records

Required information on production records:Foods servedPortion sizesQuantity preparedNumber of children served (first and second meals)Number of adults (program and non-program) servedAmount of leftovers

• ** Sample Production Record• ** Production Record Instructions

More columns

Columns 8 - 10

Standardized RecipesRequired when 2 or more ingredients are

combined

Standardized recipes must include:Weight or measurement of each ingredientSteps of preparationPortion sizeYield

** Standardized Recipe Template

Shelf Stable MealsRefrigeration is not necessary Check with your local health department Must meet meal pattern requirements

Meals would be considered vended; not self-prep

Benefits Labor costs Transportation Food safety Manage fluctuations in meal counts Emergency situations/field trips

Central KitchenSelf prep sponsor, but delivers meals to one

or more sitesVended sponsor that has meals delivered to a

central location and then delivers meals to one or more sitesFollow ALL local health department rules

and regulationsProper temperatures

Commodities• Available to Sponsors that:

– Self-prep their meals– Contract with a School– Are Schools that contract with the same FSMC as the

NSLP

• Schools may use leftover NSLP commodities in addition to requesting Summer commodities.

• Remember to keep Inventory

Effective Meal OperationsPurpose of the programOne meal per childSecond meals not automatic and should only be served at the end of the

meal service when all children have been served a first meal.Monitor site attendance regularly.Make preparation/ordering adjustments as neededMonitor meal count sheets in comparison to how many meals

delivered/prepared and HDP in system.Utilize a share tableCheck with your local health department

Remember, all reimbursable meals must be complete meals or follow OVS guidelines.Adult meals can NEVER be claimed for reimbursement and should

not be served before child meals

Questions???