Requirements for Transporting Meals RECORDKEEPING SERVING REIMBURSABLE MEALS STANDARD OPERATING...

Requirements for Transporting Meals RECORDKEEPING SERVING REIMBURSABLE MEALS STANDARD OPERATING PROCEDURES

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Goals of Transport Class Learn about the documentation that must be kept at the central or preparation kitchen and at the transport site to which meals are transported: Bulk Transport Pre-Pack Transport Learn about the importance of communicating portion sizes and other information in order to serve reimbursable meals at a transport site Learn about the Standard Operating Procedures for safe food at transport sites

Preparation Kitchen Menu Production Record (MPR) Documentation of food prepared for all sites Planned menu Foods to be used Food component contributions Serving sizes Serving utensils Number of portions prepared

Preparation Kitchen Sample Menu Beef and Bean Burrito Beef Stir Fry on Brown Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich Whole Apple Sliced Peaches Broccoli Salad Green Beans Baby Carrots Low Fat or Non-fat Chocolate Milk Taco Sauce, Honey and Mustard Todays Menu 8-30-2012

Student Group Grades_6-8__ Student Group Grades_______ Student Group Grades______ Other Total Estimated 5250 250 5500 Actual Menu Item and form used Projected Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Or Food Used Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich 2000 1000 1500 1000 Ole 23 D-39A Chix-4 B-04W F-08 1 each c/1c 2pc 2oz 1 Sand 2 oz. 2 oz. 2 oz. 2 oz. 2 2 WGR Stir Fry RO c DG c Sand O 1/8c 20x 10x 15x 10x Grains Fruits Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins) 1380 2300 1500 Freshi USDA E-17 1 ea c c 1 c c c 1380ea 100#10 15x Vegetables Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh 1500 3400 3000 E-17 Veg-8 Freshi c c DG O RO 15x 600 lbs 30 cs Milk Varieties Low Fat Choc Non Fat 1500 2500 CA- Moo 8 fl oz 8 fl oz 1500 2500 Extra Foods Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet 4000 1500 500 PCP 2 each 1 each 20 cs 15 cs 1 cs Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored High 2 Low 2 High 2 Low 2 Total 8 WGR 6 1 cup 1 c DG O RO 1 8 fl oz Menu Production Record Date: 4-1-2012 Site: M.S. Central Kitchen B or L Offer vs. Serve: yes/no This central kitchen prepares meals for the middle schools with grades 6-8. It does not serve meals on site. If this kitchen served meals on site, they would record the # of student and other servings and the leftovers for their site. A separate Transport Record is completed for each individual middle school to be served. We will use both bulk and pre-pack records to show how this food is to be transported, served and documented.

Preparation Kitchen HACCP Standard Operating Procedures (SOPs) Source of SOPs: http://sop.nfsmi.org/HACCPBasedSOPs.php http://sop.nfsmi.org/HACCPBasedSOPs.php Wash hands Use clean and sanitized equipment and utensils Separate raw foods from ready-to-eat foods Pre-chill ingredients for cold foods to 41 F or below before combining ingredients

Preparation Kitchen HACCP Standard Operating Procedures (SOPs) Prepare foods close to serving or transport times Use small batches Limit the time for preparation Not at room temperature for more than 30 minutes Before cooking or Being returned to the refrigerator No more than 4 hours total at room temperature Cook products to the proper internal temperature. Chill foods quickly if not cooked or served immediately after preparation

Preparation Kitchen HACCP SOPs Cooling Potentially Hazardous Foods Small batches Chill food rapidly Container 4 Uncovered or covered loosely Quick or blast chill unit Ice paddle or ice water bath or add ice Smaller or thinner portions Pre-chill food ingredients for salads and sandwiches

Preparation Kitchen HACCP SOPs Transport Equipment Keep frozen foods frozen Keep refrigerated potentially hazardous foods (PHF) at 41 F or below Keep cooked foods at 135 F or above Use food carriers approved by the National Sanitation Foundation International Or that have otherwise been approved by the state or local health department Electric Power

Preparation Kitchen HACCP SOPs Transport Equipment Use a food carrier designed to maintain temperatures at: 41 F or below for cold food 135 F or above for hot food Prepare the food carrier before use: All surfaces clean Wash, rinse, and sanitize interior surfaces Check temperatures Place a calibrated stem thermometer in the warmest part or the coolest part of the carrier Pre-heat or pre-chill the food carrier Insulated Photo of Summer Berry Chicken Salad from Chef Ryans Signature Line at Riverside Unified School District, Rodney K. Taylor, Director of Nutrition Services

Preparation Kitchen HACCP SOPs Transport Equipment Use containers suitable for transportation Rigid and sectioned Tightly closed Nonporous Easy-to-clean or disposable Approved to hold food Use clean trucks Transport to remote sites quickly Dual Temperature

Bulk Transport Menu Production Record (MPR)/Transport Record (TR) Site and date Offer versus serve? Menu or food items, including condiments, extras Grade groups to be served # of Pans with portions or serving sizes by grade group Contribution to the food components Total of each food item transported Actual servings by grade group(s), and Other (adults, a la carte and kitchen staff) Leftovers Temperatures upon receiving and serving at minimum

TRANSPORT RECORD Bulk #1 Central Kitchen Prep Site: MS Central Kitchen Receiving Site: Main Town Middle Grades: 6-8 Date Meal Served: 8/30/12 # Meals 550 Student Meals:CNIPS ID# Offer vs. Serve? Yes No Packed by: Joe BrownReceived By: Breakfast or Lunch? B L Menu (including desserts, condiments, any additional items) Menu Items/Serving Size: Contribution to Food Components Menu Items/Serving Size: Contribution to Food Components Beef and Bean Burrito Beef Stir Fry on Brown Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich Apple, 1 each Sliced Peaches, cup, #8 scoop Broccoli Salad, cup, #8 scoop Green Beans, cup, #8 scoop Baby Carrots, bag Low Fat and NF Choc Milk, 8 fl. oz. Taco Sauce, Honey, Mustard, packets Beef & Bean Burrito, 1 each 2 oz. eq. M/MA and G Beef Stir Fry cup on Brn Rice, 1 cup (2 #8) 2 oz. eq. M/MA and G BBQ Chicken/Biscuit, 2 pc/1 Biscuit 2 oz. eq. M/MA and G Tuna Salad Sandwich, 1 each 2 oz. eq. M/MA and G Apple, 138, whole 1 cup F Sliced Peaches, #8 scoop cup Fruit Broccoli Salad, #8 scoop cup F & V combined Green Beans, #8 scoop 1/2 cup V Baby Carrots, 2.5 oz. bag cup V Extra: Taco Sauce Extras: Honey Extras: Mustard Milk 1: Low Fat 1 Milk Milk 2: N F Chocolate 1 Milk DELIVERED: Indicate menu items and number of pans and/or portions of each item sent. Burrito Stir Fry/Ric e Chix Biscuit Tuna Sand ApplePeach Brocc Salad Grn BeansCarrots Taco Sauce Extra Honey Extra Mustard Milk 1 LF Milk 2 NF Choc Total Sent 2 cs 200 4 pans 100 5 pans 150 4 pans 100 1 cs of 138s 230 10#10 150 2 pans 340 3 pans 3 cs 300 400 pkts 150 pkts. 50 pkts.3 cs 150 5 cs 250 Temperature/packing time 2040 41 407039 Temperature/at transport 139 40 39411394039 Temperature/at delivery Temperature/serving time Served: Indicate number of each item served to students/staff/adults or sold a la carte. Indicate if leftovers were saved or tossed. Students Staff/Adults A la carte Leftovers (Save or Toss) COMMENTS:

TRANSPORT RECORD Bulk #1 Central Kitchen Prep Site: MS Central Kitchen Receiving Site: Main Town Middle Grades: 6-8 Date Meal Served: 8/30/12 # Meals Sent: 550 Student Meals 526CNIPS ID# Offer vs. Serve? Yes No Packed by: Joe Brown Received By: Sue Snow Breakfast or Lunch? B L Menu (including desserts, condiments, any additional items) Menu Items/Serving Size: Contribution to Food Components Menu Items/Serving Size: Contribution to Food Components Beef and Bean Burrito Beef Stir Fry on Brown Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich Apple, 1 each Sliced Peaches, cup, #8 scoop Broccoli Salad, cup, #8 scoop Green Beans, cup, #8 scoop Baby Carrots, bag Low Fat and NF Choc Milk, 8 fl. oz. Taco Sauce, Honey, Mustard, packets Beef & Bean Burrito, 1 each 2 oz. eq. M/MA and G Beef Stir Fry cup on Brn Rice, 1 cup (2 #8) 2 oz. eq. M/MA and G BBQ Chicken/Biscuit, 2 pc/1 Biscuit 2 oz. eq. M/MA and G Tuna Salad Sandwich, 1 each 2 oz. eq. M/MA and G Apple, 138, whole 1 cup F Sliced Peaches, #8 scoop cup Fruit Broccoli Salad, #8 scoop cup F & V combined Green Beans, #8 scoop 1/2 cup V Baby Carrots, 2.5 oz. bag cup V Extra: Taco Sauce Extras: Honey Extras: Mustard Milk 1: Milk 2: DELIVERED: Indicate menu items and number of each item sent. Burrito Stir Fry/Ric e Chix Biscuit Tuna Sand ApplePeach Brocc Salad Grn BeansCarrots Taco Sauce Extra Honey Extra Mustard Milk 1 LF Milk 2 NF Choc Total Sent 2 cs 200 4 pans 100 5 pans 150 4 pans 100 1 cs of 138s 230 10#10 150 2 pans 340 3 pans 3 cs 300 400 pkts. 150 pkts. 50 pkts. 3 cs 150 5 cs 250 Temperature/packing time 2040 41 407039 Temperature/at transport 139 40 13840 Temperature/at delivery 137 138 140 41 40 41 137 41 Temperature/serving time 136137 138 3940 39 40 139 40 39 Served: Indicate number of each item served to students/staff/adults or sold a la carte. Indicate if leftovers were saved or tossed. Students 195 96 142 92 129 224135 325 275 390 142 32 146241 Staff/Adults 4 3 6 5 3 2 10 8 14 8 6 5 3 1 A la carte 1 0 0 1 2 0 0 0 2 2 0 0 0 4 Leftovers (Save or Toss) 0 1 T 2 T 2 S 4 S 5 T 7 T 9 S 0 2 S 13 S 1 S 4 S COMMENTS: Almost ran out of burritos. Stir Fry looked good. More pickle relish in tuna, please. Send more Taco Sauce leakers.

Central Kitchen Prep Site: Mountain HighReceiving Site: Low Desert Grades: Date Meal Served: Tuesday # Meals Sent: 250 Student Meals Served: 246CNIPS ID# Offer vs. Serve? Yes No Packed by:Received By: Melissa Martin Breakfast or Lunch? B L Menu (including desserts, condiments, any additional items)Menu Items/Serving Size: Contribution to Food Components Menu Items/Serving Size: Contribution to Food Components Chili Cornbread Tossed Salad Thousand Island Dressing Canned Apricots Or Canned Applesauce/Cinnamon Milk Chili, 1 cup, 2 of #8 scoop or 2 8 oz. ladles 2 M/MA, c VApplesauce/Cinnamon, #8 scoop cup F Cornbread, 1 piece1.5 GTossed Salad, 1 cup cup V Apricot Halves, with juice cup F Extras: Thousand Island, 1 packet Extras: Milk 1: Low Fat Milk8 fl. oz.Milk 2: Chili Corn- bread Apricot Apple- sauce Salad Extra 1000 Isl. ExtraMilk 1 LF Milk 2 Total Sent 5 pans 50/pan 8 pans 4 #10 6 #10 150 serv 150 pkt 250 Temperature/packing time 9:00 AM 3870 40 39 Temperature/at transport 9:30 AM 4175 41 37 Temperature/at delivery 10:00 AM 4078 40 Temperature/serving time 11:00 AM 14572 41 39 Served: Indicate number of each item served to students/staff/adults or sold a la carte. Indicate if leftovers were saved or tossed. Students 24621070109144 224 Staff/Adults 22526 6 4 A la carte Leftovers (Save or Toss) 2 T0 #10 S 0 0 22 S

Central Kitchen Prep Site: Mountain HighReceiving Site: Low Desert Grades: No grade level indicated Date Meal Served: Tuesday -No date # Meals Sent: 250 Student Meals Served: 246CNIPS ID# Offer vs. Serve? Yes No Indicate Packed by: No one listed hereReceived By: Melissa Martin Breakfast or Lunch? B L Indicate Menu (including desserts, condiments, any additional items)Menu Items/Serving Size: Contribution to Food Components Menu Items/Serving Size: Contribution to Food Components Chili Cornbread Tossed Salad Thousand Island Dressing Canned Apricots Or Canned Applesauce/Cinnamon Milk Chili, 1 cup, 2 of #8 scoop or 2 8 oz. ladles 2 M/MA, c VApplesauce/Cinnamon, #8 scoop cup F Cornbread, 1 piece1.5 GTossed Salad, 1 cup cup V Apricot Halves, w/juice No Serv. Size cup F Extras: Thousand Island, 1 packet Extras: Milk 1: Low Fat Milk8 fl. oz.Milk 2: Missing milk variety #2 Chili Corn- bread Apricot Apple- sauce Salad Extra 1000 Isl. ExtraMilk 1 LF Milk 2 Total Sent 5 pans 50/pan 8 pans 4 #10 6 #10 Need volume 150 pkt 250 Temperature/packing time 9:00 AM 3870 40 39 Temperature/at transport 9:30 AM 4175 41 37 Temperature/at delivery 10:00 AM 4078 40 Temperature/serving time 11:00 AM 14572 41 39 Served: Indicate number of each item served to students/staff/adults or sold a la carte. Indicate if leftovers were saved or tossed. Students 246210109144 224 Staff/Adults 2226 6 4 A la carte Leftovers (Save or Toss) 2 T0 #10 S0 0 22 S

Central Kitchen Prep Site: MS CKReceiving Site: Suburb MiddleDate Meal Served: 8/30/12 CNIPS ID#Offer vs. Serve? Yes No Packed by: Joe BrownReceived By:Breakfast or Lunch? B L Menu (including desserts, condiments, additional items): Meals Ordered: 550Meals Served: Beef & Bean Burrito, Beef Stir Fry on Brn Rice, BBQ Chicken/Multigrain Biscuit, Tuna Salad Sandwich Apple, Sliced Peaches, Broccoli Salad Green Beans, Baby Carrots Low Fat, or Non-Fat Chocolate Milk Taco Sauce, Honey, Mustard Students: 525Students: Staff/Adults: 25Staff/Adults: Extra:A la carte TOTALS MEALS SENT: 550TOTAL MEALS SERVED Grades: 6-8 Menu Portion Size & Utensil Contribution To Food Components Pans & Total Portions Sent Food Temperature Student Portions Served Staff/ Adult Portions Served A la carte served Left- overs (Save or Toss) Comments All items, including extras and milk varieties After prep At Transport At delivery At serving Beef & Bean Burrito 1 each 2 oz. eq. M/Ma & G 2 cs /20020 40 Beef Stir Fry on Brn Rice c/1 c 2 oz. eq. M/Ma & G 4 pans 100 40 39 BBQ Chicken/Multigrain Biscuit 2 pc. 1 Bisct 2 oz. eq. M/Ma & G 5 pans 150 40 41 Tuna Salad Sandwich 1 each 2 oz. eq. M/Ma & G 4 pans 100 41 40 Apple, 138 1 each1 cup F1 cs/138 40 Sliced Peaches #8 scoop cup F10 cs/230 70 40 Broccoli Salad #8 scoop c F & V 2 pans150 40 39 Green Beans #8 scoop cup V3 pans340 70 40 Baby Carrots Bag cup V3 cs/300 39 41 Taco Sauce 2 pkt. 400 Extra Honey 1 pkt. 150 Extra Mustard 1 pkt. 50 Milk 1 Low Fat 8 fl. oz. 1 Milk3 cs/150 39 Milk 2 NF Chocolate 8 fl. oz.1 Milk5 cs/250 40 TRANSPORT RECORD Bulk #2

Central Kitchen Prep Site: MS CKReceiving Site: Suburb MiddleDate Meal Served: 8/30/12 CNIPS ID#Offer vs. Serve? Yes No Packed by: Joe Brown Received By: Lily Long Breakfast or Lunch? B L Menu (including desserts, condiments, additional items): Meals Ordered: 550Meals Served: Beef & Bean Burrito, Beef Stir Fry on Brn Rice, BBQ Chicken/Multigrain Biscuit, Tuna Salad Sandwich Apple, Sliced Peaches, Broccoli Salad Green Beans, Baby Carrots Low Fat, or Non-Fat Chocolate Milk Taco Sauce, Honey, Mustard Students: 525Students: 526 Staff/Adults: 25Staff/Adults: 20 Extra:A la carte: 4 TOTALS MEALS SENT: 550TOTAL MEALS SERVED: 550 Grades: 6-8 Menu Portion Size & Utensil Contribution To Food Components Pans & Total Portions Sent Food Temperature Student Portions Served Staff/ Adult Portions Served A la carte served Left- overs (Save or Toss) Comments All items, including extras and milk varieties After prep At Transport At delivery At serving Beef & Bean Burrito 1 each 2 oz. eq. M/Ma & G 2 cs /200 20 40 41 138 1954 1 0 Almost ran out Beef Stir Fry on Brn Rice c/1 c 2 oz. eq. M/Ma & G 4 pans 100 40 39 40 165 96 3 0 1 T Looked Good BBQ Chicken/Multigrain Biscuit 2 pc. 1 Bisct 2 oz. eq. M/Ma & G 5 pans 150 40 41 40 165/137 142 6 0 2 T Tuna Salad Sandwich 1 each 2 oz. eq. M/Ma & G 4 pans 100 41 40 41 40 92 5 12 S More pickle relish pls Apple, 138 1 each1 cup F1 cs/138 40 41 40 129 3 2 4 S Sliced Peaches #8 scoop cup F10 cs/230 70 40 41 40 224 2 0 4 S Broccoli Salad #8 scoop c F & V 2 pans/150 40 39 41 40 135 10 0 5 T Green Beans #8 scoop cup V3 pans/340 70 40 41 136 325 8 0 7 T Baby Carrots Bag cup V3 cs/300 39 41 40 275 14 2 9 S Taco Sauce 2 pkt. 400 195 4 10 Send more - leakers Extra Honey 1 pkt. 150 142 6 0 2 S Extra Mustard 1 pkt. 50 32 5 0 13 S Milk 1 Low Fat 8 fl. oz. 1 Milk3 cs/150 39 40 39 146 3 0 1 S Milk 2 NF Chocolate 8 fl. oz.1 Milk5 cs/250 40 41 38 241 1 4 4 S TRANSPORT RECORD Bulk #2

Bulk Transport Reimbursable Meal Food Items List all of the menu and food items sent - with serving size List the food components provided by each of the menu and food items for that serving size Serving Sizes List by common serving sizes Volume for fruits and vegetables Weight or cut or number of items such as nuggets for meats/meat alternates Description and number of pieces plus weight of serving for grains Fluid ounces for milk

Bulk Transport Reimbursable Meal - Traditional Meal Service Identify at the beginning of each serving line what is and is not included in a reimbursable meal Make it clear when there is a choice between menu or food items Entres or M/MA and Grains Fruits Vegetables Milk Make it clear when one of each menu or food item is included in the meal Check to be sure that all menu or food items are taken by each student Photo: Elk Grove Unified School District, Elk Grove, CA

Bulk Transport Reimbursable Meal - Offer versus Serve (OVS) Clearly identify at the beginning of each serving line what is and is not included in a reimbursable meal Clearly indicate when there is a choice between menu or food items Clearly indicate all menu or food items included in a meal Clearly identify which food components in what quantity are provided by each menu or food item

Bulk Transport Reimbursable Meal - Offer versus Serve (OVS) Train staff on offer versus serve requirements May decline two components at lunch or one food item at breakfast To qualify as a component not declined, the full amount of planned grains and meats/meat alternates must be taken Every student must take a minimum off cup serving of fruit or vegetable or combination of both cup of fruit or vegetable counts as the full component for OVS only once for a meal The second fruit or vegetable to be counted for offer versus serve must be the full quantity required for the grade level

Bulk Transport Reimbursable Meal Salad Bars Communicate whether the salad bar is an entire meal or just for the fruits and vegetables and/or grains Clearly identify at the beginning of the salad bar what is included in a reimbursable meal or not included if extras are located on the bar Provide a separate transport record for the salad bar with each food item listed if you need more space Define the portion size for each item, i.e., 3 cherry tomatoes = cup

Bulk Transport HACCP SOPs Hot Transporting Hold hot foods at 135 or above Preheat hot boxes or carriers Take temperature in coolest part of the unit Check internal temperatures Use a clean, sanitized and calibrated thermometer Take temperature in at least two places Near the surface Thickest part Other location

Bulk Transport HACCP SOPs Date Marking Label with: Day or date Time it is prepared or opened Example: Labeling food with a calendar date, such as cut cantaloupe, 5/26/13, 8:00 a.m.,

Bulk Transport HACCP SOPs Date Marking Label Ready-to-eat PHFs that are prepared on-site and held for more than 24 hours. Any processed, ready-to-eat PHFs when opened, if they are to be held for more than 24 hours. Serve or discard within 7 days.

Bulk Transport HACCP SOPs Date Marking Calculate the 7-day time period (only the days food is under refrigeration) On Monday, 8/1/12 Lasagna is cooked, properly cooled, and refrigerated with a label that reads, Lasagna, Cooked, 8/1/12 On Tuesday, 8/2/12 Lasagna is frozen with a second label that reads, Frozen, 8/2/12 Two labels now appear on the lasagna Count one day toward the 7 day time period

Bulk Transport HACCP SOPs Date Marking Calculate the 7-day time period (only the days under refrigeration) The lasagna was held under refrigeration from Monday, 8/1/12 Tuesday, 8/2/12 Count one day towards the 7-day period. On Tuesday 8/16/12 Lasagna is pulled out of the freezer A third label is placed on the lasagna that reads, Thawed, 8/16/12 All three labels now appear on the lasagna. The lasagna must be served or discarded within 6 days.

Bulk Transport HACCP SOPs Cold Transport - Reheating Heat processed, ready-to-eat foods from a package or can Internal temperature of at least 135 F for 15 seconds Reheat the following products to 165 F for 15 seconds: Food cooked, cooled, and reheated Leftovers Products made from leftovers, such as soup Leftover precooked, processed foods

Bulk Transport HACCP SOPs Cold Transport - Reheating Reheating food in a microwave oven Heat processed, ready-to-eat to at least 135 F for 15 seconds Heat leftovers to 165 F for 15 seconds Rotate (or stir) and cover foods Allow to sit for 2 minutes after heating Reheat all foods rapidly. Total time between 41 F and 165 F may not exceed 2 hours. Serve immediately or transfer to hot holding Minimum of two internal temperatures from each pan

Pre-Pack Transport Menu Production Record (MPR)/Transport Record (TR) Site and date Offer versus serve? Menu or food items, including condiments, extras Grade groups to be served Portions or serving sizes by grade groups (rather than # pans) Contribution to the food components of each pack (rather than menu or food item) Total of each pack or food item transported (rather than menu item) Actual servings grade group(s) and Other (adults, a la carte and kitchen staff) Leftovers Temperatures upon receiving and serving, at minimum

Central Kitchen Prep Site: MS Central Kitchen Receiving Site: Modern Middle Grades: 6-8 Date Meal Served: 8/30/12 # Meals Sent: 550 Student Meals Served:CNIPS ID# Offer vs. Serve? Yes No Packed by: Jorge JonesReceived By: Breakfast or Lunch? B L Menu (including desserts, condiments, and any additional items) Menu Items in: Contribution to Food Components Menu Items in: Contributio n to Food Component s Beef and Bean Burrito BBQ Chicken/Multi Grain Biscuit Apple, 1 each Sliced Peaches, cup Green Beans, cup Broccoli Salad, cup Low Fat and NF Choc Milk, 8 fl. oz. Taco Sauce (2), Honey (1), in packets Entre Hot Pack 1: Burrito 2 oz. eq. M/MA and G Side Dish 3: Apple, whole 1 cup F Entre Hot Pack 2: BBQ Chix/Bisct 2 oz. eq. M/MA and G Side Dish 4: Sliced Peaches 1/2 cup F Side Dish 1: Green Beans cup V Extra 1: Taco Sauce Side Dish 2: Broccoli Salad 1/2 cup F & V combined Extra 2: Mustard Milk 1: Low Fat 1 Milk Milk 2: Non-fat Chocolate 1 Milk DELIVERED: Indicate number of each items sent. Entre Pack 1 Burrito Entre Pack 2 Chix Side 1 G Beans Side 2 Brocc Salad Side 3 Apples Side 4 Peaches Extra 1 Taco Sce Extra 2 Honey Extra 2 Mustrd Milk 1 Low Fat Milk 2 NF Choc Total Sent200 150340150 138230 400 150 50 150250 Temperature/packing time 20 4070414070 Temperature/at transport140 15013740 39 40 Temperature/at delivery Temperature/serving time Served: Indicate number of each item served to students/staff/adults or sold a la carte. Indicate if leftovers were saved or tossed. Students Staff/Adults A la carte Leftovers (Save or Toss) COMMENTS: Almost ran out of burritos. Stir Fry looked good. More pickle relish in tuna, please. Send more taco sauce next time some packets leaked. TRANSPORT RECORD PRE-PACK #1

Central Kitchen Prep Site: MS Central Kitchen Receiving Site: Modern Middle Grades: 6-8 Date Meal Served: 8/30/12 # Meals Sent: 350 Student Meals Served: 326CNIPS ID# Offer vs. Serve? Yes No Packed by : Jorge Jones Received By: Molly Morgan Breakfast or Lunch? B L Menu (including desserts, condiments, and any additional items) Menu Items in: Contribution to Food ComponentsMenu Items in: Contribution to Food Components Beef and Bean Burrito BBQ Chicken/Multi Grain Biscuit Apple, 1 each Sliced Peaches, cup Green Beans, cup Broccoli Salad, cup Green Beans, cup Low Fat and NF Choc Milk, 8 fl. oz. Taco Sauce (2), Honey (1), in packets Entre Hot Pack 1: Burrito 2 oz. eq. M/MA and G Side Dish 3: Apple, whole 1 cup F Entre Hot Pack 2: BBQ Chix/Bisct 2 oz. eq. M/MA and G Side Dish 4: Sliced Peaches 1/2 cup F Side Dish 1: Green Beans cup V Extra 1: Taco Sauce Side Dish 2: Broccoli Salad 1/2 cup F & V combined Extra 2: Mustard Milk 1: Low Fat 1 Milk Milk 2: Non-fat Chocolate 1 Milk DELIVERED: Indicate number of each items sent. Entre Pack 1 Burrito Entre Pack 2 Chix Side 1 Beans Side 2 Brocc Side 3 Apple Side 4 Peach Extra 1 Taco Sce Extra 2 Honey Milk 1 Low Fat Milk 2 NF Choc Total Sent 200 150 340 150 138 230 400 150 250 Temperature/packing time 20 4070414070 Temperature/at transport 140 15013740 39 40 Temperature/at delivery 138 142 136 3940 41 Temperature/serving time 140 1411374041 3940 Served: Indicate number of each item served to students/staff/adults or sold a la carte. Indicate if leftovers were saved or tossed. Students 195 142 325 135 129224 390 142 146 241 Staff/Adults 4 6 8 10 3 2 8 6 3 1 A la carte 1 0 0 0 2 0 2 0 0 4 Leftovers (Save or Toss) 0 2 T 7 T 5 T 4 S 0 2 S 1 S 4 S COMMENTS: Almost ran out of burritos. Send more taco sauce next time some packets leaked. TRANSPORT RECORD PRE-PACK #1

Central Kitchen Prep Site: MS CKReceiving Site:Date Meal Served: CNIPS ID#Offer vs. Serve? Yes No Packed by: Jorge Jones Received By:Breakfast or Lunch? B L Menu (including desserts, condiments, additional items): Meals Ordered: 350Meals Served: Beef & Bean Burrito BBQ Chicken/Multigrain Biscuit Apple, whole Sliced Peaches Broccoli Salad Green Beans Low Fat, or Non-Fat Chocolate Milk Taco Sauce, Honey Packets Students: 325Students: Staff/Adults: 25Staff/Adults: Extra:A la carte: TOTALS MEALS SENT: 350TOTAL MEALS SERVED: Grades: 6-8 Menu Portion Size Contribution To Food Components Total Portions Sent Food Temperature Student Portions Served Staff/ Adult Portions Served A la carte served Left- overs (Save or Toss) Comments All items, including extras and milk varieties After prep At Transport At delivery At serving Entre Pack 1 Beef & Bean Burrito 1 Pack 2 oz. eq. of M/MA & G 20020 40 Entre Pack 3 BBQ Chicken & Multi Grain Biscuit 1 Pack 2 oz. eq. of M/MA & G 150 40 41 Side Dish 1 Apple, 138 1 each 2 oz. eq. of M/MA & G 138 39 40 Side Dish 2 Sliced Peaches #8/Pack 2 oz. eq. of M/MA & G 230 70 39 Side Dish 3 Broccoli Salad #8/Pack 15045 40 Side Dish 4 Green Beans #8/Pack 34020 40 Extra 1 Taco Sauce 2 pkt. 200 Extra 2 Honey 1 pkt. 150 Milk 1 Low Fat 8 fl. oz. 150 39 Milk 2 Non-Fat Chocolate 8 fl. oz. 250 40 TRANSPORT RECORD PRE-PACK #2

Central Kitchen Prep Site: MS CKReceiving Site:Date Meal Served: Grades: 6-8CNIPS ID#Offer vs. Serve? Yes No Packed by: Jorge Jones Received By: Patty Patton Breakfast or Lunch? B L Menu (including desserts, condiments, additional items): Meals Ordered: 350Meals Served: Beef & Bean Burrito BBQ Chicken/Multigrain Biscuit Apple,, whole Sliced Peaches Broccoli Salad Green Beans Low Fat, or Non-Fat Chocolate Milk Taco Sauce, Honey, in Packets Students: 325Students: 326 Staff/Adults: 25Staff/Adults: 10 Extra:A la carte: 4 TOTALS MEALS SENT: 350TOTAL MEALS SERVED: 340 Grades: 6-8 Menu Portion Size Contribution To Food Components Total Portions Sent Food Temperature Student Portions Served Staff/ Adult Portions Served A la carte served Left- overs (Save or Toss) Comments All items, including extras and milk varieties After prep At Transport At delivery At serving Entre Pack 1 Beef & Bean Burrito 1 Pack 2 oz. eq. of M/MA & G 200 20 40 41 138 1954 10 Almost ran out Entre Pack 3 BBQ Chicken & Multi Grain Biscuit 1 Pack 2 oz. eq. of M/MA & G 150 40 41 40 165/137 1426 02 T Side Dish 1 Apple, 138 1 each1 cup F 138 39 40 41 40 129 3 2 4 S Side Dish 2 Sliced Peaches #8/Pack cup F 230 70 39 41 40 224 2 04 S Side Dish 3 Broccoli Salad #8/Pack cup F, cup V 150 45 40 41 40 135 10 05 T Side Dish 4 Green Beans #8/Pack cup V 340 20 40 41 136 325 8 07 T Other 2 Taco Sauce 2 pkt. 200 195 4 10 Send more next time Extra 1 Honey 1 pkt. 150 142 6 02 S Milk 1 Low Fat 8 fl. oz.1 Milk 150 39 40 39 146 3 01 S Milk 2 Non-Fat Chocolate 8 fl. oz.1 Milk 250 40 41 38 241 1 44 S TRANSPORT RECORD PRE-PACK #2

Central Kitchen Prep Site: Valley Central Receiving Site: Castle Elem.Date Meal Served: 8-31-12, Friday CNIPS ID#Offer vs. Serve? Yes No Packed by: Jose SanchezReceived By:Breakfast or Lunch? B L Menu (including desserts, condiments, additional items): Meals Ordered:Meals Served: WW Veggie Pizza or Hamburger on WW Bun Oven Roasted Butternut Squash Or Baby Carrots Watermelon Or Canned Pineapple Tidbits Choice of Low Fat or Chocolate Non Fat Milk Students: 240Students: 244 Staff/Adults: 5Staff/Adults: 7 Extra: 5A la carte TOTALS MEALS SENT: 250TOTAL MEALS SERVED 251 Grades: K-5 Menu Portion Size Contribution To Food Components Total Portions Sent Food Temperature Student Portions Served Staff/ Adult Portions Served A la carte served Left- overs (Save or Toss) Comments All items, including extras and milk varieties After prep At Transport At delivery At serving Entre Pack 1 Veggie Pizza 1 slice 2 M/MA 2 G, 1/8 c V 1501701401371391502 0 Entre Pack 2 Hamburger on Bun 1 sand. 2 M/MA 2 G 100138137135138935 1 T Side Dish 1 Squash c 1 pack c V (RO)100140139137133902 8 T Side Dish 2 Baby Carrots Bag c V (RO)150 3839411415 4 S Side Dish 3 Watermelon 1 slice cup F200 4041501855 10 S Side Dish 4 Canned Pineapple 1 pack cup F50 41 40452 3 S Extra 1 Extra 2 Milk 1 Low Fat 8 fl. oz. carton 1 milk100 394043982 0 Milk 2 Choc Non Fat 8 fl. oz. carton 1 milk150 3940 1445 1 S

Central Kitchen Prep Site: Valley Central Receiving Site: Castle Elem.Date Meal Served: 8-31-12, Friday CNIPS ID#Offer vs. Serve? Yes No Packed by: Jose SanchezReceived By:Breakfast or Lunch? B L Menu (including desserts, condiments, additional items): Meals Ordered:Meals Served: WW Veggie Pizza or Hamburger on WW Bun Oven Roasted Butternut Squash Or Baby Carrots Watermelon Or Canned Pineapple Tidbits Low Fat or Chocolate Non Fat Milk Students: 240Students: 244 Staff/Adults: 5Staff/Adults: 7 Extra: 5A la carte TOTALS MEALS SENT: 250TOTAL MEALS SERVED 251 More than sent Grades: K-5 Menu Portion Size Contribution To Food Components Total Portions Sent Food Temperature Student Portions Served Staff/ Adult Portions Served A la carte served Left- overs (Save or Toss) Comments All items, including extras and milk varieties After prep At Transport At delivery At serving Entre Pack 1 Veggie Pizza 1 slice 2 M/MA 2 G, 1/8 c V 1501701401371391502 0 Entre Pack 2 Hamburger on Bun 1 sand. 2 M/MA 2 G 100138137135138 93 5 1 T Side Dish 1 Squash c 1 pack c V (RO)100140139137 133 41 1855 10 S Side Dish 4 Canned Pineapple 1 pack cup F50 41 40452 3 S Extra 1 Extra 2 Milk 1 Low Fat 8 fl. oz. carton 1 milk100 394043982 0 Milk 2 Choc Non Fat 8 fl. oz. carton 1 milk150 3940 1445 1 S

Pre-Pack Transport Reimbursable Meal Pack Contents List the food items in each pack List the food components provided by the food items for each pack What constitutes a Meal? Which packs must a student take? For traditional meal service For offer versus serve meal service Which packs are the same components and are choices? Which packs are required?

Pre-Pack Transport Reimbursable Meal Traditional Meal Service Identify at the beginning of each serving line what is and is not included in a reimbursable meal Make it clear when there is a choices between food items/packs Entres or M/MA and Grains Fruits AND Vegetables Milk Make it clear when one of each food item/pack is included in the meal Check to be sure that all food items/packs are taken by each student

Pre-Pack Transport Reimbursable Meal Offer versus Serve (OVS) Identify at the beginning of each serving line what is and is not included in a reimbursable meal Identify clearly which food components in what quantity are provided by each package. Train staff on offer versus serve requirements May decline two components only To qualify as a component not declined, the full amount of grains and meats/meat alternates must be taken Every student must take a minimum off cup serving of fruit or vegetable or combination of both cup of fruit or vegetable counts as the full component once for a meal The second fruit or vegetable to be counted for offer versus serve must be the full quantity required for the grade level

Pre-Pack Transport HACCP SOPs - Receiving Count food Call prep kitchen if short Record temperature of each type of pack Sign to document counts and temperatures Store food as appropriate Cold Hot Room temperature

Pre-Pack Transport HACCP SOPs Taking Temperatures At least two internal temperatures from each type of food at : Receiving Serving Every two hours after serving starts Clean, sanitized, and calibrated probe thermometer Preferably a thermocouple. Monitor temperatures of foods every hour during cooling Time that food is in the temperature danger zone 4 hours

Pre-Pack Transport HACCP SOPs Serving Serve food in as short a time as possible. Follow SOPs for reheating PHFs. Follow SOPs for holding hot and cold foods. Follow SOPs for cooling PHFs if saving food for reuse.

Pre-Pack Transport HACCP SOPs Using Time Alone Identify the: Specific foods Corrective procedures Marking procedures to indicate the 4 hour time control Procedures when food is in the danger zone for > 4 hours Photo: Cusabi Tomato Basil Chicken Wrap from Chef Ryans Signature Line at Riverside Unified School District, Rodney K. Taylor, Director of Nutrition Services

Pre-Pack Transport HACCP SOPs Using Time Alone Serve or discard cooked or ready-to-eat food within 4 hours Avoid mixing different batches of food together If different batches of food are mixed together Use the time associated with the first batch of food as the time

Combination of Bulk and Pre-Pack This is a picture of a dolly with food being transported at Antioch Unified School District. Some of the food goes out in bulk, often in the original container as here with the oranges, or as bags of frozen vegetables. Other food is overwrapped, like the cold sandwiches on a bun and yet other food is pre-packaged like the sunbutter and jelly sandwich pack in the lower right hand corner. All sites have refrigeration, retherm, and oven units plus serving lines and elementary schools have salad bars.

Using a Vendor Supplied Transport Meal Vendor must Supply a transport record Food sent Portion and serving instructions Temperature or time documentation Meet the meal pattern requirements Meet food safety requirements Train the receiving staff to meet food safety requirements Healthy Food for Students Company

Using a Vendor Supplied Transport Meal Receiving site must Verify food is received in correct quantities Verify that food received is a safe temperature Sign on the transport record Verify menu meets meal pattern requirements Know what to substitute when necessary Add milk to transport record if received separately

Question and Answer Time This webinar will be posted at www.cns.ucdavis.edu www.cns.ucdavis.edu Thank you for joining us.

Requirements for Transporting Meals RECORDKEEPING SERVING REIMBURSABLE MEALS STANDARD OPERATING...

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