Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Kids Cafe/CACFP 2014-2015

No description

Ginger Cleveland

on 12 August 2015

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Kids Cafe/CACFP 2014-2015

Kids Cafe / CACFP 2014-2015
Child and Adult Care Feeding Program
During the school year, 2.8 million Texas students participate in the free or reduced lunch program.

The Child and Adult Care Feeding Program allows us to provide reimbursable supper meals as part of an after school program for at risk students.

We use the vended model. A Food Service Management Company (FSMC) delivers individual ready to eat meals to each site.

Our sites are part of a national Feeding America program known as Kids Cafes.
Meal Delivery
Meals will be delivered daily. Show driver where to deliver the meals during the first week of service.
Cold meals and milk should temp at 41 degrees or colder
Hot meals should temp at 135 degrees or hotter
Your signature verifies 3 things:
The food on the delivery slip is what is delivered (content)
The quantity is correct (it says 60 meals, and there are 60 meals)
What time the food temperature was taken and what it was
You have 4 hours from the last time a food was at the appropriate temperature to safely consume it.
If the food does not temp at the right point, the delivery driver must contact vendor to determine when the food was last temped and to provide guidance on when it is no longer safe to serve.
Food should be kept in the sealed insulated storage container until time to serve.

Meal Counts
Use the electronic excel sheet to enter students names

Record Retention
Site must keep:
10-day menu (posted at site)
Original Site Attendance Record or roster
Copy of Monitoring Visit Forms
Civil Rights training log for site staff
Copy of letter to households

What do the meals look like?
Program Meal Pattern
Milk (8 oz)
Meat/Meat Alternate (2 oz)
Veggie and/or Fruit (2 or more kinds 3/4 cup)
Water should be available on request
Salisbury Steak
with Gravy
Mashed Potatoes, Mandarin Oranges Roll

Chicken Wrap on Tortilla with Cheese, Lettuce, Tomato
Carrot Sticks
Ranch Dressing
Serve everything
Students must be given all components of the meal including milk.
Students can place unwanted items on a share table.

Share table items should be discarded at the end of meal service.
Meal Service Schedule
Service time should be consistent.

All times that I stated to TDA are at least 30 minutes prior to end of program day.

Let me know if you need to change your meal service time.
The Do Not's
Students are not allowed to take the meal off site.

Program is not designed for adults to consume meals.
Put a mark in the column labeled supper, as each student picks up their complete reimbursable meal.

We need an age for each student, and you must sign and date it each day.
P,lease use ink!
Managing Paperwork
Complete the Daily Meal Count form each day. Check date at the top, signature and date by the signature

At the end of the week I need them scanned, copied, or pictures of them.

Email them to me on Monday.

Please file everything neatly in your binder with your delivery slips.

TAFB submits claims each month

We have to be able to state that each meal that we counted was reimbursable (served to a student between the ages of 1 - 18 at an at-risk site)

I have no more than 60 days to submit the claim
At the end of each week
Get Laura copies of your forms
Let me know if there is a change in your meal orders needed
Add any write in students to your typed up excel sheet - be sure their age is included
TAFB must keep:
10-day menu
All financial records
Original Meal Production Records
Copy of Site Attendance Record and Daily meal count forms
Original Monitoring Visit Forms
Submitted Reimbursement Claims
Civil Rights Training Log for Site Supervisors
CACFP Training Log for Site Supervisors

All program documents must be kept on file for 3 years

Reimbursement System
The Tarrant Area Food Bank will be reimbursed $2.98 for every complete meal that is provided to a child at approved sites
15% of total reimbursement will be retained by TAFB to pay for administrative costs and program expansion
The remaining amount, will go towards paying the vendor to provide the meal and other supplies necessary for food service.

Claims Review Procedure
All Meal Production and Daily Meal Count Records will be reviewed by a TAFB staff member on a regular basis
If there are any questions concerning either forms, the Site Supervisor or vendor will be contacted
TAFB and Site Supervisor will agree upon the appropriate action needed to ensure that issue is resolved

Monitoring visits are conducted by a TAFB staff member a minimum of 3 times per year
1 announced and 2 unannounced
First review will be in the first 4 weeks, each review will be within 6 months of the prior review
Monitoring visits are conducted by a Texas Department of Agriculture representative 1-2 times per year
Generally unannounced
All monitoring reviews will occur during meal service

Must receive annual training.

Updates to civil rights law include: ethnicity, race, color, national origin, age, disability,sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information
Civil Rights
Make sure your poster is visible during meal service.
Thank you for helping us to feed more kids!
Meal Service Set Up
Too Much Food Leftover?
Step 1:
Make it available to any children age 1 - 18 on campus. (Baseball team, detention, teachers' kids, siblings)
Step 2:
Program adults can eat a meal - they must be trained and participating in the meal service to count as a program adult
Step 3:
Students may have seconds. Please do not count their second meal, as we cannot receive reimbursement for it.
Step 4:
Other adults may eat the meal, these should be counted as non-program meals on your sheet
Step 5:
Properly discard of the meals.
Laura Wise
Food for Kids Coordinator
817-332-9177 x153 (office)
214-679-2044 (cell)

Sarah Centeno
Food for Kids Manager
817-332-9177 x124 (office)
210-274-9189 (cell)
Federal Law prohibits discrimination in program administration based on the following USDA protected classes:
Race, Color, National Origin, Sex, Age, Disability

Public Notification System
Program availability, program rights & responsibilities, policy of non-discrimination, procedure for filing a complaint

Non-Discrimination Statement
In accordance with federal law and US Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age or disability. to file a complaint of discrimination you must go through TDA.

Accommodations and Program Accessibility
Physical access, meal modifications, and language accommodations
Civil Rights
You cannot process your own civil rights complaints

Complaints will be processed according to USDA & TDA timelines

Resolution is always encouraged at the lowest possible level

Retaliation is never acceptable
Tarrant Area Food Bank
13 County service area

11,000 square miles

Food for Kids Team
7 child feeding programs
Kids Cafe 2013-2014
Pilot Program with FWISD After School Program

13 campuses
3 High Schools
3 Middle Schools
6 Elementary Schools
1 Primary School
99620 meals served
Meal Service
Before the children show up:

Check temperature of refrigerator and meals

Sanitize tables before and after meal service
Mix 1 gallon of water with a capful of bleach to clean tables and serving areas of meals. Use test strips to verify proper solution strength of 500-100 ppm.

Children and adults need to wash hands before lining up to receive a meal
Hand sanitizer does not count as washing hands, 20 seconds under warm water with soap
Contact Information
Full transcript