CATHOLIC FAMILY & CHILD SERVICE

CHILD CARE NUTRITION TRAINING 2011 - 2012

MILK CHANGES

HEALTHY HUNGER ACT

The Healthy, Hunger –Free Act requires that milk served to children in the CACFP be aligned with the most recent version of the Dietary Guidelines for Americans. The 2010 Dietary Guidelines requires that persons over the age of two consume low-fat (1%) or fat-free (skim) milk. Therefore, any request for higher fat milk must be made through a medical statement, related to a medical disability, and prescribed by a licensed physician.

Questions and Answers About Milk

What type of milk may one year old children be served?

The CACFP milk requirements for children one year of age remain unchanged at this time. It is recommended, but not required , that children 12 through 23 months of age be served whole milk only. Check Washington child care licensing rules for additional information.

If one year old and two year old children sit together for the same meal, must they be served different types of milk?

Yes. Children older than two must be served low-fat (1%) or fat-free (skim) milk and it is recommended the one year old be served whole milk. Providers must ensure that children of various ages seated at the same meal receive the right type of milk.

What happens if a provider serves reduced fat (2%) or whole milk ?

Effective October 1, 2011, meals served to children two years of age and older that include (2%) or whole milk are not reimbursable and must be disallowed. In addition, the provider should submit a corrective action plan to ensure that the milk regulations are followed and the Sponsor (CFCS) should follow-up with a review to ensure that it has been successfully implemented.

Can (1%) or non-fat (skim ) chocolate milk be served to children two years of age or older?

Yes. Although, it is recommended that chocolate milk be served at a minimum due to the high calorie intake.

NON-DAIRY MILK SUBSTITUTIONS

The regulations regarding Nutrition requirements for fluid milk and milk substitutions were changed with the passage of the Healthy, Hunger-Free Kids Act of 2010.

The rules have changed what substitution can be provided to a child who cannot consume milk and still consider the meal reimbursable.

The regulations require that substitutions be made for children with diagnosed disabilities.

A disability is defined as “a child evaluated in accordance with the Individuals with Disabilities Education Act (IDEA) as having one or more of the recognized thirteen disability categories and who, by reason needs special education and related services.” Only a licensed physician, either Medical Doctor or a Doctor of Osteopathy can make a disability diagnosis.

Disability List

Speech or Language impairments

Traumatic brain injury

Visual impairment; including blindness which adversely affects a child’s educational performance

Multiple disabilities

Other health impairments due to chronic or acute health problems, such as asthma, diabetes, nephritis, sickle cell anemia, a heart condition, epilepsy, rheumatic fever, hemophilia, leukemia, lead poisoning, and tuberculosis.

Attention deficit disorder or attention deficit hyperactivity disorder may fall under one of the categories listed. Classification depends upon the characteristics associated with the disorder and how the condition effects the student, which will determine the category.

The term child with a “disability” under Part B of the Individuals with Disabilities Education Act (IDEA) means a child evaluated in accordance with IDEA as having one or more of the recognized thirteen disability categories and who, by reason thereof, needs special education and related services.

The Individualized Education Program or IEP means a written statement for a child with a disability that is developed, reviewed , and revised in accordance with the IDEA and its regulations.

Questions and Answers About Milk Substitutions

Is a provider required to provide a creditable non-dairy milk substitute if it is not related to a medical disability?

No. It is at the provider’s discretion to provide a creditable non-dairy milk substitute if it is not related to a medical disability.

If a parent provides a creditable non-dairy substitute, can the provider serve it and still receive reimbursement?

Yes. If a parent provides 8th Continent Soymilk or Pacific Ultra Soymilk (plain or vanilla), the provider may serve the non-dairy milk substitute and claim the meal. The provider needs to have the CACFP Parent/Guardian Request for Milk Substitution form on file for the child.

If a medical authority prescribes a specific brand of soy milk that is NOT one of the approved types (8th Continent or Pacific Ultra ), is the meal reimbursable?

No. A non-creditable soy milk would only be creditable if it relates to a medical disability that prevents the consumption of an approved soy milk. For example, a medical authority could not list “Lactose Intolerance” as a medical reason and then recommend “Silk soy milk.” Silk soy milks are not equivalent to fluid milk and lactose intolerance does not prevent the child from consuming an approved soy milk.

If a recognized medical authority specifies a substitute such as rice milk, goat’s milk, juice, etc and the child does not have a disability, is the meal reimbursable?

No. If the substitution is not related to a medical disability that directly affects the consumption of milk or an approved non-dairy milk substitute, then the meal would not be reimbursable.

If a parent supplies Lactaid milk for their child, can the provider claim the meals?

Yes. The provider may claim the meal in which the parent provides the Lactaid milk. The provider needs to have the CACFP Parent/Guardian Request for Milk Substitution form on file for the child.

If a parent wants to supply organic milk for their child, can the provider claim the meals?

Yes. The provider may claim the meal in which the parent supplies the Organic milk. The provider needs to have the CACFP Parent/Guardian Request for Milk Substitution form on file for the child.

Meal Pattern for Infants

BIRTH - 3 MONTHS

4 – 6 oz Iron Fortified Infant Formula or Breast Milk

Provider supplied formula # 11 on the food chart

Parent supplied formula or breast milk # 13 on the food chart

4 MONTHS – 7 MONTHS

4 – 8 oz. Infant Formula or Breast Milk for Breakfast, Lunch and Dinner.

4 – 6 oz. Infant Formula or Breast Milk for Snacks

All foods listed in this age group are optional.

Start offering foods at parents request.

Supply at least one food.

8 MONTHS to 1 YEARS OLDBreakfast

Infant Cereal 2-4 TFruit or Vegetable 1-4 T

Infant Formula/Breast MilkInfant Cereal Must be served at breakfast until

1 year s old.Lunch

Infant Cereal 2- 4 T or meat

1-4 T, cheese, egg yolk, dried beans or peas Fruit or Vegetable

Infant Formula/Breast Milk

DinnerInfant Cereal 2-4

T or meat 1-4 T, cheese, egg yolk,

dried beans or peas

Fruit/VegetableFormula/Breast

Milk6 – 8 oz. Infant

Formula or Breast milk .

Must be served until the infant

turns 1 years old.

SNACKS 8 MONTHS – 1 YEAR

Serve 2 – 4 oz. Formula, Breast milk, or 100% Fruit Juice.

Juice must be served from a cup.

Crackers and other bread items are optional.

How Much is Enough?How Much is Enough?

MilkMilk1 to 2 years, and 2 to 3 years old

½ cup whole milk for all main meals including snacks. 1 to 2 year old.½ cup 1% or non-fat milk for all main meals including snacks. 2 to 3 year old.

3 through 5 years serve 1% or Nonfat¾ cup for breakfast, lunch, and dinner½ cup for snacks

6 through 12 years serve 1% or Nonfat

1 cup for all meals including snacks

Protein Portions 3-5 Protein Portions 3-5 YearsYears

Peanut butter

◦Snacks 1 tablespoon = ½ ounce of protein

◦Lunch 3 tablespoons = 1 ½ ounces of protein

◦Dinner 3 tablespoons = 1 ½ ounces of protein

3 tablespoons of peanut butter is too much for 1 slice of bread.

You must fulfill the rest of the protein requirement with another meat alternate.

Example:CheeseYogurt

Portion Size for Crackers Portion Size for Crackers Pretzel

1-5 years = 7 pretzels

Goldfish1-5 years = 19 fish

Ritz 1-5 years = 4 rounds

Saltine1-5 years = 4 squares

Graham1-5 years = 1 square

1-5 years = 6 animal shapes

FYI: Each brand of cheese differs in weight. 3 – 5 Year old portion

Cheese◦Snack ½ ounce = 1/3 cup of protein

◦Lunch 1 ½ ounces = 3/8 cup of protein

◦Dinner 1 ½ ounces = 3/8 cup of protein

Handi- snacks

◦The cheese used is not creditable, it is listed as a dip

◦This does not satisfy the protein requirement.

◦Creditable for bread component only.

Yogurt◦Snack 2 ounces = ¼ cup of protein

◦Lunch 6 ounces = ¾ cup of protein

◦Dinner 6 ounces = ¾ cup of protein

◦FYI: Must be commercial store bought and not homemade.

◦Frozen yogurt and yogurt bars are not creditable.

◦Not creditable for INFANTS.

Protein in a Soup, Stew, or Protein in a Soup, Stew, or Casserole. (3-5 years)Casserole. (3-5 years)

Beef◦1 ½ ounces per child

Poultry◦1 ½ ounces per child

Pork◦1 ½ ounces per child

Fish◦1 ½ ounces per child

Breaded ProteinBreaded ProteinChicken Nuggets

◦3 nuggets = 1 ½ ounces 3-5 Years

◦5 nuggets = 3 ½ ounces 5-12 Years

Fish Sticks◦3 1 ounce sticks = 1 ½ ounces3 to 5 years

Raw Vegetables at SnackRaw Vegetables at Snack

½ cup is required for ages 1 – 5 year old.

¾ cup is required for a 6-12 year old.

Celery◦¼ cup serving = 4 sticks (3 x ¾ inch in size)

Carrots◦¼ cup serving= 6 strips (4 x ½ inch in size)

MEAL SERVING TIMES

Providers always have some type of schedule set for meal serving times throughout the day. We want to remind you that we also have the serving times listed from what you have told us. We hope to update your information as we come out to conduct a review.

Please let us know if you have changed a meal service time and keep in mind the following meal service time rules.

BREAKFAST

BREAKFAST TIME5:00 AM TO 8:55 AM

The children must be in the door before 9:00 AM in order to claim the breakfast.

We have the breakfast time set in our system to continue on for 3 hours so that it will meet the needs of the children coming in at different times in the morning.Minute menu kids providers (Internet) need to make sure the serving time listed is the first time a child is served. If you list a later meal time, and some of the children have already ate and left for school, the system doesn’t think they were there during the meal service.

AM SNACK

Serving Time9:00 AM -10:45 AM

There are no restrictions for AM Snack, it is the providers choice to serve it or not. Keep in mind that the children shouldn't go more than 3 hours in between meals.

LUNCH

Serving Time10:45 AM– 1:30 PM

Lunch time cannot begin before 10:45 am unless we have a note on file from a school official that states the children have to be picked up early to meet their bus schedule.The children must be in the door no later than 1:25 pm in order to claim the lunch.The children must be in care at the least 20 minutes in order to claim the lunch.

PM SNACK

Serving Time2:00PM – 4:45 PM

The children must be in care for at least 10 minutes in order to claim afternoon snack. They must eat the snack on your premises. You cannot fill up a baggie for them to take with them if they are leaving when the meal is being served.

DINNER

SERVING TIME5:00PM TO 7:00PM

Dinner cannot start before 5:00 pm and the children must be in your care for at least 20 minutes from the start of dinner. If they leave before 5:20 pm, the meal will be disallowed.The children must be in the door before 7:00PM to claim the dinner meal.

EVENING SNACK

SERVING TIME7:00PM- 10:00PM

Evening snack may not start before 7:00 pm, the children must be in care past 7:00 pm.

FOOD BORNE FOOD BORNE ILLNESS FACTSILLNESS FACTS

Food borne illness is usually not caused by the last meal you ate

Illness organisms rarely change the appearance, smell, or taste of the food.

“Spoiled” foods don’t necessarily cause food borne illness.

Some bacteria form “spores” so they can survive conditions that normally kill them (heat, freezing, drying).

Some bacteria produce toxins (poisons) that can make you sick even after the germs are killed.

There are millions of cases of food borne illness each year.

Approximately 9,000 deaths

2 to 3 percent of all food borne illness cases lead to secondary long-term illness.

Food Illness Food Illness in Americain America

Diseases in Child Care

Young children spread germs put hands and objects in their mouths share toys poor hand washing

Children under 5 years old are more susceptible

underdeveloped immune systems serious complications

Causes of Food Borne IllnessBACTERIBACTERIAA

TOXINSTOXINSNatural or Chemical

PARASITEPARASITESS

VIRUSESVIRUSES

Where Germs Lie in Wait

SpongesFaucet handlesCutting BoardsBlenders

ToysCrib railsWading poolsBedding

Diaper changing area Countertops Tabletops Drinking fountains

What Bacteria Need to What Bacteria Need to GrowGrow

Food

Water

Temperature

Time

Potentially Hazardous Potentially Hazardous FoodsFoods

• High in Protein

• Contains Moisture

• Low Acid

POTENTIALLY HAZARDOUS FOODS

The foods bacteria can grow in are called Potentially Hazardous Foods.A food that supports rapid growth of bacteria. Includes any animal food (raw, cooked, or processed)Meat, poultry, fish, shellfish Cut melons, sprouts Cooked potatoes, beans, riceThese foods: are high in protein: Milk, eggs, dairy products

contain moisture & are low in acid (nothing grows in lemon juice/ketchup)Quiz: steak is.....what about beef jerky? (no) dry rice & beans are not, but cooked they are. eggs? (yes), raw cookie dough (yes), shellfish (yes), dry baby formula (no), add water (yes) what about mayo? (no) tastes tangy = acid

SHOPPING Buy cold food last and get

home fast! At the store, keep packages of raw meat

and poultry separate from other foods.

Refrigerate or freeze meat and poultry products immediately when you get home.

Store meat, poultry, and seafood on a plate (covered) or in a bag in the refrigerator

Wash fruits and vegetables thoroughly.

Wash hands thoroughly after handling meat and before putting away other groceries.

• Food safety starts at the grocery store. If you buy deli or bulk items, those are ready to eat foods. Keep raw meat and poultry away from them, even in the shopping cart. It only takes a little chicken liquid on the jelly beans to make everyone very sick.

• When you get home, put the refrigerator foods away immediately

• Keep meat covered and in a place where it can’t drip on ready to eat food (like cold pizza)

SEPARATEDon’t cross-contaminate

Keep raw meat, poultry, eggs, and seafood away from all other foods.

Cooked foods or foods that will be eaten raw .

Put cooked food on clean plates.

Don’t allow juices from raw meat, seafood, or poultry to get onto other areas of the kitchen.

Wash and sanitize dishwashing cloths, towels and sponges regularly.

COOKCook foods to the proper

temperature Cook food thoroughly

Use a thermometer to be sureGround beef 155°F

Rare roast beef 130°F

Pork 155°F

Seafood 140°F

Keep hot foods hot.

Keep Cold Foods ColdRefrigerate promptly

Never thaw at room temperature.

Cold salads, lunchmeats, leftovers, etc. should always be kept cold. Don’t leave food on the kitchen counter

Refrigerate or freeze prepared foods and leftovers within 2 hours.

Never cool foods at room temperature. Cool in shallow pans, uncovered in the refrigerator.

Avoid theAvoid the DANGER ZONEDANGER ZONE

Avoid theAvoid the DANGER ZONEDANGER ZONE

BetweBetweenenBetweBetweenen

45O F 140O F&&

NEVER ALLOW FOODS TO BE IN THE DANGER ZONE

FOR MORE THAN 2 HOURS

When in Doubt... When in Doubt... Throw it OutThrow it OutWhen in Doubt... When in Doubt... Throw it OutThrow it Out

If you think a food may be unsafe, don’t eat it or taste it.

Reheating cannot destroy the toxins of some bacteria.

Never use canned goods that have dents in the seams or bulging lids.

Don’t use packages with damaged or broken seals.

Record Keeping

Submit your claim by the 4th of the month

Claims consist of:

Menus, Meal Counts & In/Outs

Claims supported by

required documents

Claim Submission

Catholic Family Child Care Nutrition Programand it’s employees will ensure every customer will be treated fairly,

equally, with dignity and respect. There will be no exceptions or excuses.

We have a moral and legal obligation to treat our customers with respect and courtesy, regardless of race, color, national origin,

gender, religion, age, disability, political belief, sexual orientation, marital or family status. All employees of Catholic Family Child Care

Nutrition Program must commit to uphold this policy.

Our board of Directors and Executive Director will comply with, or adopt USDA’s civil rights policy at Catholic Family Child Care Nutrition

Program. Refusal of any kind against customers will not be tolerated; each of us must demonstrate a commitment to equal

treatment for all individuals.

Any and all complaints should be forwarded to the Executive Director and/or the USDA. A complaint form will be filled out at the time of

the complaint (by the Executive Director or customer with complaint). A copy of the complaint form will be forwarded to the

U.S. Department of Agriculture and the Office of the Superintendent of Public Instruction.

An internal discussion will take place with the Board of Directors, employee and Executive Director to allow the employee in question

to give his/her version of the reported incident to the Board. The Board of Directors will have the final decision of disciplinary action

for the employee, if found to be in the wrong.

Catholic Family Child Nutrition Providers will be treated fairly, no exceptions. The Civil Rights Policy will be adopted by the Board of Directors. Complaints against employees will be addressed and

resolved.

Civil Rights Policy

In accordance with the Federal Law and US Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, gender, age , or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Ave. SW, Washington, DC 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY), USDA is an equal opportunity provider and employer.

Civil Rights Policy USDA

New age limit is now to 13 years old.This means that you now must list any children in your care including your own children who are under age 13 years old on your attendance and their meals can be claimed again.If the children have been removed from your child list, we will need to put them back on. Either send a new enrollment form or call the office to have them reactivated if using Minutemenu Kids Program. This is effective as of April 1st, 2012.

Please see the new WAC’s capacity chart for more information regarding the age limits and capacity changes. You can get it from the DEL licensing site if you need it. The website is www.del.wa.gov/ or call the office and we will send it to you. For questions regarding the capacity changes please call your licensor for the most accurate information.

THANK YOU FOR PARTICIPATING IN THE MANDATORY TRAINING

You may now continue on to the quiz portion of the training. There is also new copies of the Termination Procedure, Appeal Procedure and Transfer Procedure for you to print and keep, you do not need to send these into the office.

Please remember to fill out your evaluation form in order to complete the training.

The training must be completed no later than:

JULY 31ST, 2012