Tidbits From Sandra Reauthorization of the child nutrition programs is still in progress. No further news since the last bulletin other than that the programs have been extended through June 30. School-year is winding up – how many days left? For those who work year-round, that count-down doesn’t happen and the mind-set is entirely different. That may be better! Sometimes when we’re doing a “countdown”, we think of it in terms of “survival” and maybe even let things slide rather than the daily look at how we’re doing and what we are achieving. It means a change for the child-care agencies, too. Some programs increase, some programs close down with the school year. With the first week of May being employee appreciation week, I want to say “THANKS” to each and every one for all you do in caring for, nourishing, and educating the children in South Dakota. Oprah Winfrey suggests that we should keep a “grateful journal”. She goes on to say: “Every night, list five things that you are grateful for. What it will begin to do is change our perspective of your day and your life.” One of the entries in my Grateful Journal at least weekly if not daily would be you folks that work with children. Hope to see you at one of the education events this spring and summer. There are child care and summer food service workshops in May, Certification Institute and Team Nutrition in June, and Fall Conference/Workshop in August. The national food service conference is in Indiana in July. Check out our website http://www.state.sd.us/deca/CSCF/CANS/index.htm for information under Training and Technical Assistance”. The tail is a dog’s PR department A smile is yours. How do you interact with the children in your school or center? How do you think the students would rate your customer attitude? Some recent discussions have brought out some interesting comments:
You can see the wide range. I want you toward the BOTTOM of this list – talk to them! If you haven’t before, it will knock their socks off. (Be sure to get pictures of that!) Long conversations are not appropriate; however, you could say
Be sure it
Be sure that smile is your public relations department! If you have misplaced it recently, look for it over the weekend or through the summer. Professional Development Opportunities University of Alabama at
Birmingham-Department of Pediatrics Learning Objectives:
There is no charge to attend, but registration is required. Go to the Department of Health website at www.state.sd.us/doh for brochure and registration form. American School Food Service Association The 58th Annual National Conference of the American School Food Service Association will take place in Indianapolis, Indiana July 25-28, 2004. For additional conference information visit the ASFSA website (www.asfsa.org) and click on Meetings & Events on the left side of the screen.
2004 South Dakota Child Nutrition Program Certification Institute Remember Registration Deadline is MAY 14th! The 40th annual South Dakota Child Nutrition Program Certification Institute will be held June 20-25, 2004 in Sioux Falls at the Augustana College campus. All tracks are 5-day courses and qualify for 30 continuing education credits from the American School Food Service Association (ASFSA). All tracks have a size limit and will be filled on a first received, first served basis. Registration deadline is Friday, May 14th! In order to guarantee your enrollment, send in your registration form and payment as soon as possible! Registration Information and forms can be viewed and printed from the Certification Institute link on the CANS website. Don’t forget to turn in the Certification Institute Scholarship Application if you are eligible. Continue to watch the CANS website for Certification Institute updates.
While there is no current regulatory requirement, we strongly recommend that only pasteurized juice be used as part of a reimbursable meal/snack in the child nutrition programs. The American Academy of Pediatrics supports the recommendation to use only pasteurized juice. Pasteurized juice is generally identified as such on the product label. Health Risks of Unpasteurized or Untreated Juice The concern about unpasteurized or untreated juice, such as apple juice or cider and orange juice, is based on outbreaks of food borne illnesses caused by pathogenic microorganisms present in these unpasteurized or untreated products. Children, pregnant women, the elderly, and persons with weakened immune systems are at particular risk for serious illness, and even death, caused by these harmful microorganisms. The unpasteurized or untreated juice is often referred to as “natural juice.” FDA Regulations for Juice Products While most juice is pasteurized, the
Food and Drug Administration (FDA) does not require manufacturers to pasteurize
their products or use other non-thermal methods, such as Ultra Violet (UV)
light, to control food borne pathogens. However, FDA recently enacted a new rule that requires juice products to be processed using the application of Hazard Analysis and Critical Control Point (HACCP) principles to reduce food borne pathogens. This rule eliminated the requirement for the warning labels on unpasteurized juice processed with the HACCP principles. It may be difficult for a CNP sponsor or school district to determine a juice processor’s compliance with the HACCP principles; therefore, our recommendation to use pasteurized juice would ensure that a safe product is selected. This policy is consistent with current Food Buying Guide for Child Nutrition Programs, Revised November 2002, page 2-43 that recommends using only pasteurized juice. If there are any questions, please call our office at (605) 773-3413.
Department
of Health Sanitation Inspections Conducted at
School Year
2003-2004 Schools and agencies participating in the National School Lunch Program have sanitation kitchen inspections conducted by the Department of Public Safety inspectors using the Department of Health Food Service Inspection score sheet. During the 2003-04 school year, 110 National School Lunch Program kitchens were inspected and 16% of them scored a perfect 100 on a 100 point score sheet. This illustrates dedicated school food service staff being diligent in their daily work to achieve perfection. Each year the office of Child and Adult Nutrition Services contracts with the Department of Public Safety to have inspectors complete a Department of Health kitchen inspection report which is a 100 point score sheet. Schools and child nutrition program agencies have their kitchens inspected once during their program review which is a five year cycle and once again two years later. For each violation that is noted the school or agency must provide written correspondence to Child and Adult Nutrition Services to explain how each violation(s) were brought into compliance. This year 110 kitchen sites were thoroughly reviewed. Click on the link below to view the schools with scores of 95-100.
Please remember to check your coolers/freezers throughout the summer; especially after electrical storms and/or power outages.
Exterior mounted temperature gauges or alarm systems can malfunction at times. A visual inspection of the interior of the unit(s) should be performed to make certain the equipment is operating properly. Your school could be liable for commodity losses caused by product going out of condition. Sunflower Butter Available Next School Year
Next school year USDA will be offering sunflower seed butter to schools as an option/alternative to ordering peanut butter. Several taste tests have been conducted in South Dakota and the product has been well received. We anticipate this product will be available to order for September delivery. Ordering sunflower seed butter could be a viable option for sites unable to serve peanut products due to peanut or tree nut allergen issues. The product also has 1/3 less saturated fat and 34 mg less sodium per serving than peanut butter. One of the likely vendors will be SunGold Foods, www.sunbutter.com a subsidiary of Red River Commodities that is based in Fargo, N. D. The company produces a product labeled SunButter™. It is manufactured in a totally peanut free environment. Approximately 85% of sunflower crops are harvested in the Dakotas and western Minnesota. The introduction of sunflower seed butter to the USDA Food Distribution Program will be a benefit to our agricultural producers. If schools would like to receive samples and/or additional information regarding SunButter™ you may contact Dan Hofland, V.P. of Marketing for Red River Commodities, at 701-282-2600 ext. 524 or e-mail to danh@redriv.com USDA fact sheets for sunflower seed butter and peanut butter can be accessed by clicking on the links below. Sunflower Butter Fact Sheet Peanut Butter Fact Sheet Making sense of Food Package Labels We use terms like “healthy” and “low-fat” in daily conversation, and they may mean different things to different people. But when it comes to information on food labels, these terms have very specific meanings that are important for your health. For example:
These nutrient descriptions mean the same thing for all foods, no matter what the food or manufacturer. But nutrient content claims are optional for food manufacturers to include, and many foods don’t carry these terms on their labels. For the most complete information on the food you are purchasing, read the Nutrition Facts Panel on the package.
Q. Our center would like to go on a field trip next month. Is it possible to claim reimbursement for the meals that are served during the field trip? And, if so, are there any special requirements that we need to follow in doing so? A. Yes, it is possible to receive reimbursement for meals served off site. However, the meal patterns must still be followed and the agency must be able to maintain proper food temps (hot and cold) between the times that the food is prepared and the time that the food is served. For example, coolers would need to be used to keep foods (such as milk, cheese, etc) at a safe temperature. And, yes, there is a requirement that you notify the Child and Adult Nutrition Services (CANS) office at least one week in advance by completing an off-site meal request form. Refer to SD Numbered Memo NSLP – 26, CACFP – 26, SFSP – 9 for more information and the form that should be used. Q. My agency was recently declared seriously deficient in the operations of the Child and Adult Care Food Program (CACFP). Is this something I need to worry about? A. Yes. Being declared seriously deficient in the operation of the CACFP is a serious matter and should be given your full attention. Correction of the problems identified should be given top priority. Failure to correct the problems as outlined in the serious deficiency notification will result in the termination of the agency from the CACFP for a period of at least 7 years and the names of all those responsible for the problems (including the board president and the Chief Executive Officer of the agency) will be placed on a National Disqualified List that is maintained by the United States Department of Agriculture (USDA). Placement on this national list means that this person will not be allowed to participate in any Child Nutrition Programs in any State for a period of at least 7 years. Removal from the list is only possible with approval from the USDA. Q. I have never heard of being declared seriously deficient. Is this something my agency needs to be concerned about? A. In short, yes. Every agency should be concerned that their agency and all sponsored sites are operating in compliance with the CACFP regulations. Failure to comply with regulatory requirements will result in a declaration of serious deficiency. However, if your agency is: a) operating in accordance with the approved agreement each year; b) attending training on a regular basis; and c) reading every policy memo that is sent from our office and implementing it as needed then there is probably no need for concern. Keep doing things the best you are able and view the review process as a tool for self improvement. Inventory Control in Schools Food Quality & Safety
A: The most basic rule of inventory management is first-in-first-out (FIFO). You can achieve an acceptable level of accuracy by marking the cases, or individual cans/packages, with the date you receive them and practicing FIFO. Another important rule for inventory management is adjusting orders carefully to reflect your level of usage. Try to order just what you need to serve your customers and order for delivery just when you need it. You will have less inventory to manage, and you will significantly reduce the risk of product going out of condition. Excessive inventory increases the risk of product going out of condition. Storage conditions have a significant impact on the quality of food products. The same product will last for different periods of time depending on the temperature of the storeroom, the humidity level, and air circulation. In general, cool temperatures and low humidity provide the best storage conditions. Store food off the floor and away from contact with walls and ceilings. Q: How can I tell when a product has gone out of condition? Is there a single date I can refer to? A: Experts disagree on how long a product can be kept in storage before it goes out of condition. There is no single date before which most products must be used, and after which they must not be used. Unfortunately, it’s not that simple. Some commercial products may display recommended quality dates. A “best-if-used-by” date means that the manufacturer recommends using the product by this date for the best flavor or quality. At some point after that date, the product will change very gradually in taste, color, texture, or nutrient content. But, the product may be wholesome and safe long after that date. You may also see a “sell-by” date on a food product. This means the manufacturer recommends that a store sell the product by that date. It is assumed that the product may then be stored for some period of time before it is used. Therefore, a “sell-by” date would be reached earlier in the life of a product than a “best-if-used-by” date. These various dating systems do not represent expiration dates, and they do not indicate when product safety becomes an issue. Q: How can I tell if a product is safe to eat? A: Absent any defects in packaging or obvious signs of spoilage and assuming proper storage, you can be reasonably confident that products are wholesome and safe. If you have reason to question the wholesomeness or safety of a food product, open a case or individual package and carefully examine the cans or packages for rust, bulging, broken seals, insect infestation or other visible defects. If any of these conditions are present, the food is generally considered NOT fit for human consumption. If there are no visible signs of spoilage, but you have reason to question the quality of the product, a sensory evaluation would be appropriate. The food should be opened, defrosted (if necessary), and cooked (if necessary). Observe the overall condition of the food including color, texture, and smell. If the food displays acceptable color, texture, and smell, you must use your best judgment regarding the quality of the food and whether or not to serve it. DO NOT taste any food that you have reasonable basis to suspect is unwholesome or unsafe. If, based on this inspection, you have any doubt regarding wholesomeness or safety of the product, (1) have local health authorities inspect it as soon as possible, and (2) make sure that it cannot be accidentally used or distributed in the meantime. If the inspector suspects or discovers problems, contact Child and Adult Nutrition Services for information on product disposal. Revised Consumer Advisory On Methylmercury In Fish On March 19, 2004. the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) announced their joint consumer advisory on methylmercury in fish and shellfish for a woman who may become pregnant, pregnant women, nursing mothers and young children. This unifies advice from both FDA and EPA and supersedes FDA’s and EPA’s 2001 advisories. Recommendations of the Advisory The purpose of the revised FDA/EPA advisory is to inform women and the parents of young children on how to get the positive health benefits from eating fish and shellfish, while minimizing their mercury exposure. The advisory is significant because it is the first time FDA and EPA have combined their advice into a single uniform advisory. Previously FDA issued advisories on the consumption of commercially caught fish, while EPA issued advice on recreationally caught fish. FDA and EPA revised their existing advisories as a result of recommendations FDA received from its Foods Advisory Committee. The revised advisory contains three recommendations for women who might become pregnant, women who are pregnant, nursing mothers, and young children.
Quantities of Tuna Provided in USDA Commodity Programs The quantity of tuna USDA makes available through its commodity assistance programs varies by program. The specification for the canned tuna utilized in commodity food programs specifies “light” tuna. USDA does not purchase white, albacore tuna for food assistance programs. · Schools and Institutions USDA does not control the quantity of tuna served in these programs. Menu planners should be advised not to include tuna meals in excess of 12 ounces of tuna per person, per week for women who may become pregnant, pregnant women, nursing mothers and young children. Included below are links to the FDA/EPA advisory which includes frequently asked questions; a press release announcing the advisory; and an FDA backgrounder that provides information on its development. FDA and EPA plan to launch a comprehensive outreach and educational campaign to complement release of the advisory. Press Release:
www.fda.gov/bbs/topics/news/2004/NEW01038.html Survey of Nutrition Bulletin Readership
The goal of the Nutrition Bulletin is to provide timely relevant information related to the operation of the child nutrition programs administered by Child and Adult Nutrition Services in the SD Department of Education. To better meet the needs of our customers the online bulletin began with the December 2003 issue and paper copies no longer being distributed. Each month all authorized representatives and food service directors for child nutrition programs with a current e-mail address are notified when the bulletin goes online and includes the link to the online Bulletin at http://www.state.sd.us/deca/CSCF/CANS/NBulletin/. Please check it out if you haven’t already had a chance to do so. Now that a few months have passed we would like your assessment. The survey is being sent both electronically as well as in paper format to authorized representatives and food service directors in all child nutrition programs. You need only respond one time to either version. Be assured that all replies are not identifiable and will be confidential unless you choose to identify yourself. Please take time to complete this survey and fax it back to Attn: Jean Schuurmans, Child & Adult Nutrition Services, 605-773-6846 or submit the online survey. Your response by June 1st will be appreciated.
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Recommendation
Q:
How can I effectively manage my inventory to ensure quality products are being
served?