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1994-085
E:\NPDOCS\ORD\SUHHER.SER AN ORDINANCE OF THE CITY OF DENTON, TEXAS, AUTHORIZING THE CITY MANAGER TO EXECUTE ALL DOCUMENTS AND AGREEMENTS, AS REQUIRED, TO OBTAIN FUNDING FOR THE SUMMER FOOD SERVICE PROGRAM; AUTHORIZING THE EXPENDITURE OF FUNDS TO ADMINISTER THE PROGRAM; AND PROVIDING AN EFFECTIVE DATE. WHEREAS, the City of Denton, Texas will submit an application for funding under the National School Lunch Act, to the Texas De- partment of Human Services for the purpose of making meals avail- able to eligible children at the city's Summer Action Site pro- grams; and WHEREAS, pursuant to the grant, if received, the city will con- tract with the Denton Independent School District to provide the meals at the various sites; NOW, THEREFORE, THE COUNCIL OF THE CITY OF DENTON HEREBY RESOLVES: SECTION I. That the city Manager is hereby authorized to execute, on behalf of the City, an application for funding under the National School Lunch Act, and if funded, the Summer Food Ser- vice Program Agreement with the Texas Department of Human Services, a copy of which is attached hereto and incorporated by reference herein. SECTION II. That the City Manager is hereby authorized to execute a contract with the Denton Independent School District to provide meals for eligible individuals at the various sites, and such certifications as are necessary to carry out the Food Service Program, and to handle all fiscal and administrative matters relating to the application and the program. SECTION III. That the expenditure of funds necessary to administer the Summer Food Service Program is hereby authorized. SECTION IV. That this ordinance shall become effective immed- iately upon its passage and approval. PASSED AND APPROVED this the 3~___~ day of ~~/ , 1994. ATTEST: JENNIFER WALTERS, CITY SECRETARY APPROVED AS TO LEGAL FORM: DEBRA A. DRAYOVITCH, CITY ATTORNEY Page 2 AGREEMENT TO FURNISH FOOD SERVICE CITY OF DENTON and DENTON INDEPENDENT SCHOOL DISTRICT FOOD SERVICES THIS AGREEMENT is made and entered into by and between the Denton Independent School District and the ~. Denton inclusive of milk and juice to the City of Denton Parks Recreation Department, at. the MLK Recreation Center, Phoenix Park, Denia Park, Civic Center Park, Ows.ley Neighborhood, TWU Playhouse Program, Village East Apartments, Ginnings Elementary Summer School, and Borman Elementary Summer School, with and for the rates herein listed: Breakfasts ...... $ 0,0Q each Lunches ........ $ 1,SQ each Snacks .......... $ 0.00 each Supper ......... $ Q,OQ each It is further agreed that the Denton Independent School District, pursuant to the provisions of the Summer Food Service Program Regulations, a copy of which is attached as Exhibit "A" and is part of this agreement, will assure that said meals meet the minimum requirements as to nutritive value and content as outlined in the U.S.D.A.'s Sponsor Meal Preparation Handbook, and will maintain full and accurate recordings of such, including the following: 1. Menu Records, including amount of food prepared. 2. Meals, including daily number of meals delivered by type. These records must be reported to the institution promptly at the end of each month. Denton Independent School District agrees also to retain records required under the preceding clause for a period of three years and 90 days after the end of the fiscal y~ar to which they pertain (or longer, if an audit or litigation is in progress)} a~d upon request, to make all accounts .and records pertaining to the program available to representatives of the U.S. Department of Agriculture and the General Accounting Office for audit or administrative review at a reasonable time and place. The Denton Independent School District agrees to comply with the requirements of the Immigration Reform Control Act of 1986 regarding employment verification and retention of verification forms for any individuals hired after November 6, 1986 who will =e .... m or ~h~ contract. The agreement shall be effective as of June 1. 1994. It may be terminated by notice in writing given by any party hereto to the other parties at least 30 days prior to the date of termination. IN WITNESS WHEREOF, the parties hereto have executed this agreement as of the dates indicated below: Agreed to this date sponsor official School Official Title Location of food preparation center(s) Denton Hiah School - Rvan Campus . ~ ~ Exhibit A CONTENTS _ Page II~/~RODUCTION ADMINISTRATION OF THE SFSP ............ ^ ssrrn~a FO~ N'~mmON Snub. ON ..... 2 FOOD S~ EQ~ ~S ........ . ...... 4 S~ YO~ P~O~ ' - ~~o~ o~ mOD co~o~ ~A~ O~ ~ ~A~ ~O~ ~8 ~~' ~0 S~I '~OL~ ~ SAM. ~S ..... ~ ~ALUA~ON · ' 17 FOOD PURCHAS~G .... ................ HOW TO USE ~ FOOD BU~ ~E 22 FOOD STOOGE .............. 23 FOOD P~~ON .......... 24 US~G ~C~ ' ' 28 FOOD S~A~ON ~ S~ · · 29 F~ Coring ~ A ..................... F~s Con~l ~i~ C · - Fo~s C~g~n .............................. .................. ;, .... 32 B~ ~d ~ ~ S~g S~; '~ for V~~ ........... F~ ~uc_ . ~ ....................... 42 The Summer F.ood Service Frogram for ChiMma is aw~l~.hle to all ,'.~,~-~---...a~,, t' '*"~ "-~--'-~- :- -- ~.?_7£_ ~'_' .--e , . .~,;,,~,~.,. ,-m~ pc~-~oa who oe~evez ~e or ~e h~ been to ~he Secretly of Agriculture, Wa.~hington, DC 20250. ~noum write Revised February 1992 direa operafionnl-control over all food service sites; and (3) private nonprofit org~ni~ariom that meet specific criteria, as defined in SFSP reg. l.tlons. Sponsors can operate the program at one or more food service sites that serve geoiraphical area.sin which at least $0 percent of the local children are eligx"ole for free or reduced- price school meah, based on school records or census tract data; at sites where mcah are served to homeless children; or at "enrolled' sites where at least $0 percent of the enrolled children are incliv/dually determined to be eligible for such meals. ~nrolled site sponsors must obtain f.*~ily size and income data, or food stamp or A..~)C case numbers from all en-'~lled children and determine that at least haft of them are eligx~ole for free or reduced pr . school meah, in order to determine their sites' eilgl'oility. Sponsors of "area ell/ible" or "open" sites and *homeless feeding* sites are reimbursed for meals sex~cd to ail attending children; and sponsors of *enrolled* sites are reimbursed for meals served to all of their enrolled attendees. Sponsors of residential s-mm~r camps and nonredde-ti.I day camps m*~t obtnin household size and income data, or food ~mp or AFDC case m~mhers from a~ of their enrolled children, and can claim for relmhursement only the meals served to those indiv/duaily determined eligible for free and reduced-price school meah. Nonresidevti.1 day camps must offer a continuous schedule of org--iTed cultural or re.cations! prog;r~m~ for enrolled children between meal services. A~mlnl.trative and financial responsibility cannot be delegated below the sponsor level, and meal service quality and site personnel conduct reflect directly up.on ~e sponsor's performance. Sponsors that wish to rem.i, eligt~ole for ~ must be p~.r/ly concerned with the quality and quantity of selected s/t_e-!~ the conduct of sponsor and. site per~.onnel, the quallty of the meals, and tbe accuracy of records and claims. Foodservxcemn~ ~mem comp-nles that have contracted or intend to contract with a spo .~.r to prepare ~, ~rve x~*alS for the s~*mmer progl~m ffRtst provide meals accordin~ to thetr agreement w/'.:,, the s' '~sor and the meal pattern requirements. Program mouitors will help ensure tl~at the pr~ ,~r~m functions properly at each site: and all participating sponsors are subjea to audit by USDA's Office of the Inspector General (OIG) and by the General Accounting Office (GAO). A SBTIYNG FOR NUTRITION RDUCATION Nu~ition education ~ an ~-?ormut pa~ of ~ ~ to ~en p~pa~g SFSP. ~e y~ ~ m p~de a ~e~ of ~ m help ~elop ~ a~ ~d ~fl~ ~ le~ ~ ~pt a ~de ~e~ of.f~ esmb~ good food ~l~ ~ly m ~e ~e teaching of ~fion p~ples h most effe~ve when y~ ~ ~n~p~ ~ o~er le~ing ~efien~. ~ing h r~or~d when ehil~ ~ve ~ oppo~iW to prance what you te~ ~em fNTRODUCr~ON - This handbook describes the food service responsibilities of a Summer Food Service Program (SFSP) sponsor and provides inform.fiun ragardl-~ meal requirements, recordkeeping requirements, and guidance about food buying and storage. It is intended for use by those sponsors who choose to prepare the meals served to their participating children; and sponsors who choose to operate a vended SFSP will also find much of the information applicable to their operations. PROGRM~I ~ICS ' The SFSP provides nutritional help to eh,qdren 18 years of age or youn~er, snd people over 18 are also eligible ff (1) the State educational agency or a local educational a~ency in the State determ/nes that they are mentally or phys/cally handicapped, and (2) they participate /n a public or nonprofit private school program established for the mentally or physically handicapped. Although the SFSP primarily operates during the summer months-May through August-when most schooh are dosed, it also provides meal service for vacafio,lng children in needy areas where schools' are operated on a continuous school calendar, and for enrollees in the National Youth Sports Program 0VYSP) when it/s operated during the academic year by colleges and -nlve~ifies. Cash relmhuisement and, in some cases, donated commodities are awailable to eligible sponsors to ensure the contln-ed availability during vacation periods of meals that are $1mil~r to the high-quality ones provided under the National School Lunch and School Breakfast Programs during the school year. Commodities are foods that the U.S. Department of Agriculture (USDA) acquires through elus removal, and price support programs or purchases in large quantifies and then n. ates to org.~m,~U.'ons.parfidpating in food ass/stance pm/rams_ SFSP sponsors preparing ~r own meals at the s~to or at a central kitchen, those that vurchase m~=Is from a school food authority, and those that are school food authorities and' com~e, ti~v-ely procure SFSP meals from the same food service management company tha~ competitively I~rovided their most recent National School Lunch Program meals are elig~'o'le to r-e~eive donated commodities. The arlmlnlstering ~gency Can provide further information on the receipt and use of commodities. ADMINISTRATION OF TI~ SFSP The SFSP is administered through an agency of the State government or by a regional office of the Food and Nutrition Service {FNS) that deals d/recfly with the sponsors operating within its geographic domain: Prospective sponsors must demonstrate adequate admlnls~rative and financial responm~ility to manage an effective food service; must have not previously been seriously defident in operating under the progrnml and must conduct a regularly scheduled food service for children from areas in which poor economic · conditions exist, for homeless children, or at a Service institutions eligible to sponsor the program are (1) public or private nonprofit school food authorities, s-miner camps, and colleges and -nlversifies that partidpate in the NYSP; (2) units of local, county, munic/pal, State, or Federal governmaut that have FOOD SERVICE E~. ~IPMEN'I' ,.,ZEDS EQUii~MENT NUMBER O? t'TI~.BP~N · I-~0 ~I-1~ ~ 201-3~ ~ANGE I r~ge wi~ 1 ~ge wi~ I ~ge wi~ 2 r~g~ wi~ oven oven ~m ov~ 30 ~ 3~36 ~ 3~36 ~ 3~36 ~ dom~oc ~mm~ci~ ~mm~c~ ~erci~ or ~ if ov~ 150) or 3~36 ~ I rage wi~ oven ~mm~ci~ ~ ~ or l~ger ~m~c~ REFRIG- single double double triple section ERATOR section section section commercial reach-in domestic commercial commercial 60-75 cu. fl. 18 co. fi. reach-in r~:,rl~-in or 64 sq. fi. commercilg 40-50 co. it. ~ CU. ~ (~ fi X 8 fi) reach-in ar 64 sq. tL walk-in 20-2~ cu. IL (8 it x 8 it) FREEZER same as above same as above same as above same as above MIXER w/ 10 qt 10 (it 20 qt 20 qt attachmems (Veg.siicer -shredder meat & food chopper) ~ I table I table 1 table 2'tables (allow 4 linear ff./ worker) Use countertops as tables SINK 1 sink - 3 I sink - 3 I sink - 3 I sink - 3 compa~t~,.nts comphtm~ts compar~nenn compartments ~ 1~ is~tn.tt~e.tsuk I single-tank door-t~pe door-q~e If the site will serve over 100 childrCll, the following equipment is r¢commanded tO supplement the llliniI~nm it~111S listed above: Steam Equipment (kettle, steaumr) Hot food holding cabinet Convection oven Electric food slicer (mnralally operated) Young children enjoy sensory experiences. Foods, like a golden orange, a rosy apple, or a bright grcen pepper, can be an introduction to new.colors, different shapes, textures, and aromas. A child may reject a food .~im~ly because it is w~f~millar. Seeln5 touchin~ tasting new foods, and preparin~ fsmillar foods in a rlifferent way, can lead to better acceptancc. Organize tasting parties to offer children a taste-test of a variety of food kerns. Young children often like being involved in preparing meals and ~,ck~. Have children measure ingredients with real kitchen measuriag cups and spoons. Teach children the origin of foods and the sequence of events th,t lead up to sendng a meal. Children can learn many things from field trips that help them discover how food is produced, m~rketed, and sold. If possible, plan excursions m a farm, m~rket, grocery store, dairy, or bakery. After the uip, have children role-play to recall what they learned. Promote other recreational activities such as food drawin~ stories, puppet plays with. food characters, songs, and g'~mes to help children develop wholesome attitudes toward numtious foods. Older children are more interested in how food affects their bodies, especially their appearance, physical timess, and health. Selec~ nulrifion education activities tha~ involve group discussions on a variew of mbjects. If appropriate, provide videos, poster displays, and/uest speakers on such topics as sports nuuifion, food shopping tips, and how to read food labeh. Audiovisual aids ~nd nutrition education resources are awil,l~ie through your State agency's Nutrition Education and Tr-i,~ing Pro/l~m (NBTP) CoordinaIor. The NBTP Coordln~tor can help you implement your prol~m and identif~ nutrition education materials and other resources available in your area. Sponsors are responsfl)le for choosing the mos~ appropriate facilities available for food service. If sponsors prefer on-site meal preparation, sponsors should visit all sites: n to certify that sites are properly, equipped with ~e appropriate faciliu.',es and equipmem for meal preparation and service for the antiapated m~mher of chlldrell. [] to check that sites meet State ~nd local public health standards and have or can obtain the required health depa, tment certtfi' cation. The sanitarian or health inspector from your local health depa, tu~ent can assist you in comply~,~g with State and local rules and resulations. Because of the many variables at dltTerent rites, the kinds of equipment you will I~eed will vary based on the ,~,mber of children be'mi served nnd the type of menu you whh t.o have prepared. Use the chart on the foliowmg page to determi~n whether the eqmpment available is adequate. Determine the condition of the equipment and, ff appropriate, delegate responsibility for mnlnte~n~ce and repairs. TRAIN YOUR PF2~OiVNF~ Once yoU have selected your food service employees, plun to train them in SFSP operations. Introduce them to the goals of the s~mmer feeding program, and help them to understand the importance of m~i,~t, int,~g proper records and meeting meal pattern requirements. Develop a job description for each type of food service employee at the site. lob descriptions identify duties and responsibilities for each employee. Give each a work sch~. ~,,~e of daily requirefl activities. For example, the food production empioyee~ will have foe,: , 'eparation duties to accomplish while other personnel will have serving line res.,.~c~,i~ilities.' ~mployees must be shown how to fill out the necessm'; food production recoras required by the SFSP. All employees should be aware of SFSP meal pattern requirements. SELECT YOUR PEP~ONNF~L Sponsors are responsible for selecting personnel The number of food service employees you will need will depend on the number and type of meals prepared. The following staffing schedule is provided as a guide for a program serving lunches and -~-cks: up to ~0 6 to 8 1 full-time...f,l~, loyee 51 to 100 8 to 10 1 full-time employee* 1 pm-time employee** 101 to 200 12 to 20 2 full-llrnc employees* 1 pan-time employee** 201 to 300 20 to 24 3 full-tlme employees* 1 pan-time employee** · These full-tlme employees can be scheduled for only the hours they are needed and may not be required to work an 8-hour day. ** These pan-time employees may be optional or as needed based on menu requirements. The range of hours for labor reflects variations in skills of the food service employees and the extent of the convenience foods used in the menus. If the site serves breakfast, add I hour of. labor for each $0 breald~sts prepared; ff the site serves supper, add 4 hours of labor for each 50 suppers prepared. Sites may require less time for labor when serving snacks than when serving other types of meals. (See Stoning section in the Sponsor's Handbook for additional information on strains patterns.) When you have determined the nnraber of st~ required to meet the needs of the site, you are then in a position to hire your food service employees. The type of employee and the amount of experience required will vary with the duties each will pedorm. You m~y wish to consider someone with a food production background and/or serving line experience. However, all food service employees should meet the health standards set by local and State health authorities. You may also want to comider the use of qualified volunteers to help you operate the program- - SNACK (Supplemental Food) Serve two food items selected ~com any two of the following four components.. Minimum Amoung Milk 1 cup Fluid milk ~1/2 g.nt) Meat and Meat Alternates Lean meat or poultry or fish or 1 ounce MCat alternates: (ed~le portion as served) cheese or 1 ounce egg or 1 large cooked dry beans or peas or 1/4 cup peanut butter or other nut or seed butters or 2 tablespoons nuts and/or seeds or 1 ounce yogurt (plain, sweetened, or flavored) 4 ounces (Or an equivalent quantity of any combination of meat or meat alternates) Vegetables and Fruits Vegetables and/or fruits or 3/4 cup full-strens~h vegetable or fruit ~uico 3/4 cup (Or an equivalent quantity of any combination of .vegetables, fruits, and juice) Juices cannot be served with milk. Bread and Bread Alternates Bread (who/e-~/n or em/chex/) or 1 slice Bread alternates (whole.gain or enriched): combread, biscuits, rolls, mu~ns, etc. or 1 serving cooked pasta or noodle products c 1/2 cup cooked cot,al ~r~ins; such as lice, corn rits, or bulgur or 1/2 cup (whole-gra/n, or cooked cereal or cereal grains or 1/2 cup cold dry cereal 3/4 cup or 1 ounce (whichever is less) (Or an equivalent quantity oi~ a combination of bread or bread alternates) SUMMER FOOD SERI~CE M~.4L PATIZRH REQUIREMEAITS The goal of the s~mmer program is to'serve meals that meet program requirements, are appetizing to children, and are consistent with the Dietary Guidelines for Americans. Careful plan,~ing is necessary to meet these goals. Meal pattern requirements assure well. balanced, nutritious meals that supply the kinds and amounts of foods that children require to help meet their nutrient and energy needs. The following are the mln{m~m requirements for each meal: BREAKFAST Milk 1 cup Fluid milk (1/2 pint) Vegetables and Fruits Vegetables and/or/mits or 1/2 cup full-strength vegetable or/mit juice, 1/2 cup (Or an equivalent quantity of any combination of vegetables, fruits, and juice) Bread and Bread Alternates Bread (who/e-gra/n or enriched) or 1 slice Bread alternates (whole.grain or enriched): cornbread, biscui~ miLs, mut~.% etc. or 1 se~ng cooked pasta or noodle products or 1/2 cup cooked cereal graim, such as rice, corn sri~ or bulgur or 1/2 cup (~hole-m,mn, en, lch~ or biffed): cooked cereal or cereal gr~ins or 1/2 cup cold d~, cereal 3/4 cup or (whichever is less) (Or an equivalent quantity of a combination of bread or bread alternates) (O£rional) Serve as often as possible: Meat or Meat alternates Meat 1 ounce Meat alternate 1/2 amount listed under LUNCH or SUPPER DESCRII~ON OF FOOD COMPONEN~ Milk Milk provides calcium and riboflavia, some protein, vitamin A, v~t~ml. D, phosphorus, and other nutrients. If you serve lowfat or skim milk, it should be fort~ed with vitamin A as well as vitamin D, as specified by the Food and Drug Administration. In the SF? the milk component includes fluid types of pasteurized whole, lowfat, or sldm milk that i~ ~,avored or nnrlavored, or cultured buttermilk. All milk served must meet State and local standards. You may use additional milk (fluid, evaporated, or nont'at d~ milk) to prepare soups, casseroles, puddings, bakery items, or other baked products, or dishes. Additional milk in these items helps improve the nutritional quality of any meal, however, they are not approved to meet the fluid milk requirement. At breakfast or for snacks, use milk as a beverage, on cereal, or as a beverage and on cereal. At/unch or supper, milk must be served as a beverage. If your site serves only snacks a meal and two snac. ks~ it is a good idea, but not mandatory, to include milk in at leas ae snack. Meat and Meat Alternates Meat and meat alternates, as a food gsoup, provide protein, iron, B ribofl~ '.n, niacin), and other nutrients. ' Meat and/or meat alternates must be served at lunch and suppeG tony be served as part of the snack; and are suggested as addition~! foods at brealffaat aa often as poss~ serving of cooked lean meat (beef; pork, lamb, veal), POultry, flab; e. hee~e, cooked c or peas, eggs, peanut bt.:ter or other nut or seed butt~r~ (almond; sesame, nuts or seeds, or any combination of these may be u~d to n~at thi~ requirement. Yo ...... serve these foods as the entree (main dish) or aa part of the mat~ entree and in one other' menu item. Examples: Orouad meat (1 ounce) and che~ (1 ounce) ~ombined ia a casserole meet the requirement of a inaln entree; a pe~n-t butter (2 tableapoous) sandwich and half of a deviled egg. :~t the requirement as part of the main entree and in one other menu item. Peanut butter and other nut and seed butters may be usad aa a meat alternate in the amounts specified in the meal pattern. Nuts and seeds may fulfili~ (a) all of the meat/meat alternate r~quirement, for the .~ck;, but, (b) no mora than one-h,l~ of the meat/m~at altemat8 to fulfill the requirement fe lunch or .~ .nper. Nut~ and seed m~ be combined with another meat/meat alternate t~ fulfill the ~qulrement, For the purpose of detetrnlnlng combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fi.th. The nuts and seeds that may be used as a meat alternate include peanuts, so)nuts, tree nuts (almonds, walnuts, and LUNCH OR SUPPER Minimum - /~mount Milk Fluid milk 1 cup (1/2 pint) Meat and Meat Alternates Lean roeat or poultry or fish or 2 ounces (edible portion as served)- Meat alternates: cheese or 2 ounces egg or 1 large cooked dry bean-~ or peas 1/2 cup peanut but~er or other nut or seed butters or 4 tablespoons nuts and/or seeds 1 ounce = $0%" (Or an equivalent quantity of any combination of meat or meat alternates) Vegetables and Fruits Vegetables and/or fruits (2 or more selections 3/4 cup for a total of 3/4 cup) or full-strength vegetable or fruit juice 3/4 cup (or an equivalent quantity of any combination of vegetables, fruits, and juice) Juice may not be counted to meet more than 1/2 of thi~ requirement. Bread and Bread Alteruntes Bread (whole.grain or enriched) or 1 slice Bread Alternates (whole t, min or en,./ched): cornbread, biscuits, rolls, m,,t~in,; etc. or 1 serving cooked pasta or noodle products 1/2 cup cooked cereal grni,t~, such as rice, or corn grits, or buigur 1/2 cup (Or an equivalent quantity of a combination of bread or bread alternates) * No more than one-half of the requirement shall be met with nuts or seeds. Nuts or seeds shall be combined with another meat/meat alternate to ~,lml the requirement. Note: The serving sizes of food specified in the meal psuerm ~ mt.imum amounts. If the ac[ministering agency approves the sponsor to serve small? portion sizes to children under 6 the meal the Child and Adult C,ve Food Program (CAt;rt') sponsor must meet . pn_~__~nS specified in regulations. You can obtain .copies of these regulatto, ns frp.m your .~ta~. agency, c~..u~, .~ o,ver~o years old may be served larger pomons, but not less than me nummum r.equ~remen~ specm, ea.m m.e Food Pro,ram regulations. Remember that you do ~ receive reimoursement tot meats mat ~lo not meet the mlnlm~lm pro~,am requirements, When you use can~ed fruits, select ones that are packed in fi'uit juice, water, or a light syrup, if possible. If you serve fruit or vegetable juice for the midmornlng or midafternoon snack, use full-strength juice. (However, you cnnnot sene juice if you serve milk as the only other component for the snack.) Juice drinks with at least 50 percent full-strength juic~ ~re allowed, but discouraged, because double the volume is needed to meet program req~,,rements. Beverages containing less than 50 percent juice such as fruit punches, ades, or drinks made with fruit-flavored powders and syrups do not meet program requiremenLs.. Bread and Bread Alternates Bread and bread alternates include whole-gr~in or ex~iched breads and/or fortified cerea' that provide carbohydrates, some of the B vit~mlns (thli~mln; riboflavin, and nlaciL, minerals (such as iron), some protein, and calorie~. Whole-grain products supply additionnl vit~mln~ and mlner~!s, as well as dietary fiber and a variety of taste and texture. At breakfast, choose fi.om a serving of: enriched or whole'grain bread; cornbread, biscuits, rolls, ot m~qns m~de from enriched or whole-grain meal or flour; enriched, whole.gr~in; or fortified cereal; cooked whole-grain ot enriched cereal gr~i,, such as bulgur, corn grits, or rice; enriched ot whole-grain pasta products, such as macaroni; or a combi-~ion of bread and bread alternates. For midmor~ing and midafternoon macks, choose from a serving of: enriched or whole- grain bread; enriched, whole-gr~i~; or fortified cereal; cooked enriched or whole-grain bread alternates such as rice, bulgur, or m~roni; combread, biscuits, rolls, m-~ns; crackers, or cookies made of enriched or whole-grain meal or flour. Hot btends, such as rolls, biscuits, cornbread, or m_~fi%.~, ot raisin bread add variety and appeal as well as nutrients. At lunch or supper, choose fi.om a serving off enriched or whole-grain bread, or cooked whole-gr~in or enriched tic. e, buigur, ot corn grits; or enriched or whole-grain noodles, macaroni, or other pasta products. An equivalent serving of a bread alternate made from whole-gr~in or enriched meal ot flour may be substituted. · ' Cereal may be served at breakfast or as a mldm,--"~i ot mid-afternoon .~ck. However, cereal cannot be used as a bread altern~ .erich or supper. · "Fortified gr~in-fruit products' may be used to me'et me bread and fruit requirement at breakfast ot for midmorning or midafternoon macks. All fortified grain-fruit Products must meet FNS alternate food tegulafious and USDA specifications. These products are intended for use at sites with llmlted ot no kitchen facilities for preparing and serving the regular breaM=*t or snacks. See Meal Substitutions and Variations. · Cookies may be used as a bread alternate in the snack only, if the prlm~ty ingredient by weight is whole-grain or enriched flour or meal and the minimum serving size is pecans), and seeds (sunflower, sesame, and pumpkin). Nor more information, contact your State agency for "Guidance for the Nuts and Seeds" and SFSP Regulation Part 22J.16. CAUTION: Children under 5 are at the highest risk of choidng. U$DA recommends that nuts and/or seeds be served to them ground or finely chopped in a prepared food. Commercially prepared fresh and can-ed yogurt may be used as a meat/meat alternate ia the snack only. You may serve 4 ounces (weight) or 1/2 cop (volume} of plain or sweetened and flavored yogurt to f~l~ll the equivalent of one (1) ounce of the meat/meat alternate component. For younger children, 2 oune"--.a (we_ight} or 1/4 cup (volume) the equivalent of 1/2 ounce of the meat/meat alternate requirement. Homemade yogurt and non standardized frozen yogurt or other yogurt flavored products such as yogurt bars, yogurt-covered fruit and/or nuts or similar products may not be eredhed as a snack component. When purchasing yogurt, read the labels to know what you are buying. Note that some yogurts have a higher sugar content than others. In general, plain yogurt is more economical than sweetened and/or flavored yogurt. Yogurt offers new menu variety when pl~nnl,g ~nacks. Try serving yogur~ as a dip with bite-size raw vegetables or yognan with fresh cot-up fruit. It's important to not~ that commercial flavoFinga and sweeteners such as fruit, nuts, granola, etc., do not count towards meeting the requirement of the second food component in the snack. Fruits and Vegetables Vegetables and fruits, as a food group, provide mo~ of the vimml- C and a large s~are of the vitamin A in meals. At breakfast, a serving of fruit or vegetable, or fu//-str~gth fruit or vegetable juice, ia required. Breakfast is a good ~me to serve foods co~ng vi~amln C, such as citrus fruits and juices, like oranges or grapefruit. Other foods co~ni~$ ~amln C .axe tomato j.ui. ce, strawberries, and cantaloupe (when in seasoft). Cousideg using dried frui~ such as dried apricots, raisins, and prunes, to provide variety in menus. Look for the chart in the reference section of th~s handbook that shows more suggested foods con~i-in~ ~ami~ A, vitamin C, and iron- For lunch and supper, serve two or more vegetables or f~ts at each meal to meet program requirements, No more than one-half of the total requirement _may be met with full. strength fruit or vegetable juice. For variety, serve full-strength fruit or vegetable juices, fruits, or vegetables for saacka between meals. A serving of cooked vegetables means a d~i-ed vegetable aa served. A serving of COoked or canned fruit con~-ns of fruit and juice. A serving of thawed frozen fruit is fruit with the juice that aceumulates during thawing. Snack time ia a good time to introduce new vegetables and fruits that are easy to prepare and eat. Use fresh fruits and vegetables frequently and offer a variety of each. SUMMARY OF ~ PATlW__2~ POINT5 TO ~ Keep in mind the following points when you plan menus to me.. meal pattern requirements for each of the food groups: Meat and Meat Alternates · . r menu variety, you may use meat and cheese in combination (1 ounce of meat ~nd 1 ounce of cheese) to fult~ll the meat req,,-ir_ ement. Dried beans or peas be used to fi the meat/meat alternate.component or the vegetable component. However, dried be~n~ or peas may no", be used to meet both requirements in the · Peanut or other butters, such as ~]mnud, may be used as a meat alternate. · i Nuts and seeds may fi: (a) all of the meat/meat alternate requirement for the suack, but (b) no more than one.half of the meat/meat alternate requirement for lunch or supper. · Yogurt may be used a meat/meat alternate in the ~ack only. You may serve 4 oz (.weight) or 1/2 c-. .volume) of plain; sweetened, or flavored yogurt to f~,lAll the eClmvalent of 1 ounc~ of the meat/meat alternate component, ltomem,de yogurt . as well as frozen yogurt and other yogurt-flavored snack products may not be used to f~dflll the requirement. Fruits and Veg~ ~ables · Use only full-strength juice to fulfill the fruit/vegetable requirement. Juice drinks with at least ~0 percent full-strength juice are'allowed but their use is discouraged because children must be served double the volume of these drinks in order to meet program requireanents. · Fruit-flavored drinks, ades, or punches do not meet any pan of the fruit/vegetable requirement since they generally contain less than $0 percent full-strength juice.. · Juice ~nnot be served as part of the ~ack when milk is the only other component. It is poor menu planning to offer such a combination since it provides too much liquid for eSi~dren. · Syrup from c~nncd fruit cannot be served to count as fruit juice. · Two fonns of the same fruit or vegetable in the saxne meal cannot be use(i to meet the f~uit/vegetable requirement. An orange and orange juice, or a:: apple and applesauce are combinations that may not be used. Serve a variety of vegetables and fruits to cusure a nutritionally well-balanced meal. 1-1/4 ounces (35 gr~m.~). USDA recommends that cookies be served as pan of a snack no more than twice a week. " Some bread items or their accompaniments may contain more sugar, fat, or salt than others. Keep this in mind when considering how often to serve them. Other Foods In addition to the foods specified in the charts under the SUMMER FOOD SERIzlCE MEAL PA_TTERNREi2UIREM£NT$, other foods may be served at-meals to help improve acceptability, to satisfy children's appetites, to provide addifior~l energy, and, ff wisely chosen, to increase the nutritional quality of the meals. For e~mple at breakfast, serve moderate amounts of honey, jam, jell~es, and syrup to add flavor and variety to pancakes, toast, Evgl[sh muffins, etc.' Margarine or butter 'used as a spread or in food preparation provide not only additional calories from fat, but also improve the flavor and acceptability of many foods. However, all fat-based foods, including mayormalse and salad dressings, should be used in moderation Remember too that "other foods" are often a source of hidden sugar, fat, and salt. Be aware and llmil the frequency and the ~mounts you serve of foods such as chips, pickles, and pastries in your summer meals. Commercial yogttrt may be used as an "other food* at break~% lunch, and supper. Plain yogurt maybe used as a topping on potatoes (in,~ead of butter or sour cream) or used with fresh cut-up fruits and fresh vegetables at meals, pl,ln; flavored, or sweetened yogurt, made with whole or lowfat milk, provides additional sources of calcium. Additional foods served as desserts at lunch and supper help to meet the needs of growing children by supplying e~a food energy (calories) and other important nuu'ients. Baked products made from whole-grain or enriched flour supply additional amounts of iron and some B vitamins. Dessem made with millr, such as puddings, provide calcium along with other nutrients. Meal Substitutions and Variations Sponsors must not allow substitutions to the meal pattern requirements except under certain conditions. Please refer to SFSP Rel~uiations Part 22~.16 for more inform-tion. Good menu pl~..i.g go~ beyond ~g ~e~c foo~ cos~, fa~des, ~d pe~o~el m~t be ~e~y ~dered ~ ~e ph.,;.~ pro~...~re ~e ~e b~ic steps ~volved ~ menu p~ 1. Sele~ ~e~c re,pcs for prep~g ~e menu ite~ ~d dete~ine ~e se~¢ s~. Estimate ~e ~-mber of me~ m prep~e ~ ~j~ ~e re,pcs to pro,c: ~e v-tuber of se~ you need. 2. Dete~lne ,nit or ~on ~s~; ~od~te ~e.~o~i, of f~ you ~ need for ~e ~o~ w~mber of me~ you ~ se~e. 3. ~te ~e to~ f~ ~t of ~ ~ i~. 4. ~ate how mu~ it ~s~ to se~e ~e f~ ~ a ~n~le menu item or ~ a re,pc. ~mp~e ~e ~mnted ~ ~ ~e me~ ~ ~e f~ ~dgeL H this ~St h tOO ~ for ~e fo~ budge~ r~ so~ of ~e f~ ~ ~e ~ ~ 1~ ~e~ve ones. 5. B~ed on ~e ~m~d nmo~ of f~ ~ed~ ~ pr~e ~e me~ dete~i-e · e ~o~t d f~ you ~ve on deride w~ foo~ you ~ed to ~. 6. ~ched~e produ~on ~mn ~d d~el~ ~rk ~d~ Men, s ~o~d ~ pin-ned Adv~ pla~-~S h ~po~t ~ a b~ for f~ ~~ ~ ~n~oL ~d food prep~fion sci, ed,s Re.rd ~m~s on a wor~eet d~ed for ~at ~ose ~d ~ted to i: dl~d~ nee~ ~e sine wor~eet (See ~le f~d pr~u~on ~d ~entou rec0ra ~P~~ scion of this ~cle Menus A ~cle me~ ~ p- '~e g~ mnnngement ~n~l ~ ~ ~ ~e ~ money..A ~clc of menm h = ~s of ~e~y p~d s~e order for a deu : m~m~r of ~. ~t day of ~e week ~d ~e ~ me~ ~d not week · Small amounts (less than 1/8 cup) of onions, pickles, rellsh; or other condiments added for flavor or used as a garnish c~-~ot be .credited as meeting fruit/vegetable requirements. " Potato chips, sticks, catsup, jam.s, and jellies cannot count as vegetables or fruits. Serve them only to add flavor or variety to menus as "other foods.' Bread and Bread Alternates " Use unly whole-grain or enriched breads and bread alternates, or wholc.grnin~ enriched, or fortified cereals, to meet bread requirements. Read labels on commercial products to guide you. " Use enriched or whole-gr, ln macaroni products, noodles, corn grits, and rice as bread alternates to meet the bread requirement. " Foods such as cake and pie crust, items usually served as desserts, cannot be used as bread alternates. Crust used as part of the rn~in dish (i.e., for pi,-,, or quiche) is allowed as a bread alternate. · ' The bread requirement ~n~ot be met with suack foods such as popcorn, hard pretzels, chips; or other low-moisture extruded or shaped items made from grain. " Cookies c~not be used for the bread requirement at breakfast, lunch, or supper. · ' Dou[hnuts cannot be served to meet the bread requirement at lunch or suppe.r. Menu 4 - v i Tomato luice Peanut Bu~ Bean Taco (i) i(1/2 cup) (2 tableslxxms) (beans - I/4 cup, i Cornmeal Muffin (1) Ivfilk (i/2 pint) chea~ - 1 ounce Milk (1/2 pin0 Soda Cra~kers* I taco shell) Shredded Lettuce (1/4 Peach (1 medium - 1/2 cup) ~ (1/2 pint) ~ set ~. ~,Spani~h Rice '-ce: ~/ ~: ~/4 cup) · Menu $ ~? Grapefruit luice Soft Pre~.,l (1) Sliced Turkey on (I/2 cup) Milk (1/2 pint) Roll Whole-Wheat Toast (turkey - 2 ounce, a, (1 slice) I mil) l~i]k (1/2 pim) l~r, icali Corn Peanu~ Butter' (1/4 cup) Mixed Fruit Cup 0/~ cuP) l~ilir (I/2 lint) Men,, ~ ~ Barbecue Chicken Banana (1 small - O~.n$~ ~Itfice (cooked edible 1/2 cup) 0;': cup) portion - 2 ounces) English Muffin (1) Rye Wafers Baked Beans (1/2 cup) Milk (1/2 pint) (4 whole-grain) 'Seedless Orapes C~eese Slice' (1/4 cup) Biscuit MH~ (1/2 pint) Menu ~ Pineapple luice Blueberry M:. P~ (cheese - (1/2 cup) (1) 2 ounces, crust To~t (1 slice) Milk (1/2 pint) 1.1 ouncea) .~i]~ (I/2- pin0 Can~t~ and Celex~ Scrambled E§i* sticl~ (1/~ cup) Plums - 2 (1/2 cup) Mi]~ (1/2 Pin0 * A,,.':ionalfood, not required to meet the mealpattern. SAMPL~ The following Il-day menu cycle serves aa a sample menu[ Note the variety of meals thai meet USDA meal paitem requirements. You may change any of the meals in tiffs cycle, rearrange the order, or substitute for other items within a meal, provided that each new menu meets all USDA meal pattern requirements. These menus are suggested for your use, depending on the type of your site. SAMPI.E MI:NU CYCLE FOR ONSITE PREPARATION (11 DAYS): __ Breakfast Snack l.~tnch /$upper Menu 1 Cantaloupe Rahin Bread Hoagie Sandwich (I/4 melon-I/2 cup) (1 slice) (turkey ham - 1 ounce Whole-Wheat Toast Milk (1/12 pint) chee~ - 1 otmce, (1 slice) lettuce & tomatoes - Milk (I/2 pint) 1/4 cup, I mil) Hard Cooked Egg* Nectarine I (medium- 1/2 cup) l lk (1/2 pint) Menu 2 Pineapple (1/2 cup) Orange luice Oven-l~lr~l Chicken Roll (1) (1/2 cup) (cooked edible Milk (1/2 pint) Raishs portion o 2 ounces) (1/4 cup) Po~aio Rounds (1/2 cup) Cheese Toast Green Peas & (I slice bread) Can'ots (I/4 cup) Biscuit (1) _ .. Milk (1/2 Pin0 Menu 3 Peach Halves Yogurt (i/2 cup) Hamburger on Bun (i/2 cup) Bran Muffin (1) (cooked meat- Corn Grits (1/2 cup) 2 ounces, 1 bun) Milk (I/2 pin0' Oven Roaated- Cheese Wedge* Potatoes (1/'2 cup) Lettuce & Tomatoes (1/4 cup) Milk (1/2 pint) * Additional food, not required to meet the meal pattern. MENU EVALUA'~ION ~ Careful, systematic, planning of the menu-weLl in advance-is a key to good management. You may find the following checklist helpful for ~valuating menus before you prepare them. Yes No ' Have you included all required cor"~,nentz of the meal and in the minimum pomon sizes as specified by USDA? _ _ 2. Have you kept foods high in sugars and other sweetene~ to a minimum? 3.Have you k~ calories from fat to a moderate level? '~*~ 4. Have you k~t food~ high in ~alt to a moderat~ ,~ level? 5. Have.you included "other foods' W...$atis.c'y the appetites and to help meet the numlional needs of the children?__ 6. Do meals include a good balance of color, texture, shape, flavor, and temperature? -- -- 7. Are foods containing vitamin A, vitamin C, and iron offered frequently? _ _ 8. Have you included dj.fl' .er.~. t kinth of foods (fresh, frozen, canned, dried)? __ ~ 9. Have you varied food$ from day to day and week to weekS? _ _ I0. Have you eonai.d, ea~l the children's cultural and etlmie px'amm~? _ _ FOOD PURCHASING Getting' the most for the food dollar tak~ careful planning and buying experience. Careful use of food buying power will not only help control your food costa but will aho reduce waste and help upgrade the quality of meal& Success in food buying depends on getting good-quality foods in the proper quantifies at the best possible pricez. The proper quantities of foods to buy delaenda on the number of ohildreo oating at the site, the menus and recipes you uae, the mount and kind of storage apace v' able, inventory on hand, perishability of the food, and the length of time the order covers. I~ trion to this handbook you may aho wish to consult USDA's Food Buying Guid~for ~nild. .-ition Programs CPA-1331), which can be obtained from your administering agency. - Orange Juice Cinnamon Toast Pork Barbecue (1/2 cup) (1 slice) Sand~4ch Oatmeal Yogurt (1/2 cup) (cooked meat - 2 (1/2 cup) ounces, 1 bun) Milk (1/2 pint) Coleslaw/Carrots (1/4 cup) Watermelon Wedge (~/2 cup) ~ (~/2 cup) Applesauce Grapefruit- Grilled Cheesefrom~to (1/2 cup) Orange Suice San&v/ch French Toast (3/4 cup) (cheese - 2 ounces, (1 slice bread) Graham Crackers tomato, 1 slice - Milk (1/2 pint) (3 squares, 1/8 cup, bread - 2-1/2 in) 2 ~ces) Carrot Sticks (1/S cup) Apple, (1/2 cup) MiLk (1/2 pint) Mera~ 10 Orange (1 medium - Apple Juice l~h sticks 1/2 cup) (3/4 cup) (4 s~ich. Bagel (1/2) Peanut Butter 2 ounces Milk (1/2) Cookie (1) cooked Crinkle-Cut Potatoes (~/2 cup) (1/4 M,,~,, s.q~.e (1) Pineapple-Orange Rahin Toast Meatballs/Spaghetti Juice (1/2 cup) (1 slice) (cooked meat - 2 ounces, Cold Cereal Milk (1/2 p/nO spaghetti * 1/2 cup) (3/4 cup) Tossed Green Salad (1/4 cup) Milk (1/2 pint Neck(ne, 1 medium (~/2 cup). Italian Bread* (1 ~ (1/2 pint) · Additional food, not required to meet the meal and quantities you will n__~ed_ to buy. Check your invento~ to determine what h on hand and subtract that from-the list of foods to purchase. Consider the number of servings per pound or per can each time you purchase/n order to get the total quantity n__~ed_ed. You must keep in mind, however, the size of the storage facilities and buy only the quantifies of food that you can store properly. Buy only the products you need in the quantifies necessary to fulfill your site's requirement. HOW TO USE THE FOOD ~UYING GUIDI~ The Food Buying.. Cru/de for CYnild Nuo'ition Pro:-' ~ (PA-1331) has been designed to help determine quantities of food to purchase for ~ in dreparing meals for children. Use the Food Buying Gu/de and the following steps to determine how much food to buy: 1. Determine the se~ing size and the to~l number of servings ~eeded for each food item as follows: - For meat, pou~, fi~h or cheese, multiply the number of servings tim~ the. serving size (in ounces) to get total ounces needed. - For vegetables andfru/t~, the Food Buying Guide Usts mounts to buy based on 1/4- cup servings. Therefore, to calculate the amount to purchase, convert your serving size to the number of l/4-cup servings. This is done by dividing the se~g size by 1/4 and then multiplying the result by the number of servings to get the total number of i/4-cup servings needed. 2. Divide the amount needed (total ounces of meat ur total number of 1/4-cup servings 6f the vegetable or fn~/~ the number of servings per purchase unit (from column 3 of the Food Buying .G/~de for the food you want to use). 3. See the following examples: Example A: Frozen Potato Rounds . . I. Serving size: 1/'2 cup Number of servings: 195 2. Calculate the number of 1/4-cup servings: 1/2 + i/4 = 2 x 195 = 390 I/4-cup sendngs 3. Amount needed (number of 1/,~.-cu_v servin~sl = 390 = 30.'/or 31 pounds Sendngs per purchase unit* 12.7' *Servings per pound - - column 3, pag: 102 of the Food Buying Guide Where To Buy Food Consider where to b~y foods: Find out which, food companies (suppliers) in the area offer foods that you will use frequently, offer the services you require (prompt and frequent delivery, credit, discounts), and have quality foods at reasonable prices. " Buy from suppliers who provide the best quality foods at the most reasonable prices. e Follow a stricL code of business ethics when you purchase food~ f,~r the program. Know what the food suppliers expect, and let them know what you expect of them. What To Buy How to use. the food determines both the form and quality that you should buy. Cousider the product's style, size, count, container, and packing medi-m- The label describes the product. Inspect the product before you purchase it and when it is delivered. Whenever possible, purchase foods that are fodel'ally ~aded. Here are some additional tips m help you decide what m buy:. - Buy government-inspected meats and poultry. " Purchase only pasteurized Grade A milk and milk products. " Purchase government-approved seafood whenever pnss~'ole. Purchase bread and bread products that are properly wrapped or kept in paper-lined containers with covets to keep them fresh and wholesome. Check dates on packages of bread and bread products to be sure that they .are fresh. . Purchase frozen foods that have been kept frozen solid. Do not accept delivery of frozen foods that are, or have been, thawed or papally thawed. [] Purchase perishable foods that have been keI/t under refrigeration. Specifications You should provide the supplier with clear specifications for each food item ordered. Once the supplier delivers the order, check to see that the food meets the specifications and is in good condition. How Much To Buy The first step iu purchaiing is to plan the menus. Secondly, determine the recipes you will use. After you decide which redpes to use, calculate the quantities of food you need to serve the children who eat at the site. The menus and recipes must be checked to determine that the meal patterns have been met. Then, compile the 'grocery List' of foods requiring restitu'~ '~ for foo,~' ~hat are lost or spoiled. Use preventive measures to control food losses throt - deterk on and infestation by insects and rodents. Guidelines for } .,er Stor~ · F.~mln~ ail food upon delivery to be sure it i~ not spoiled, d~, or infe, i with i~ects. Do not accept or use bulged or unlabeled cans. Do not accept fn that have started to thaw. Send these items back. · Store all food off the floor on dean rack~, dollies, or other dean surfaces. Pallet~ and dollies should be at least 6 inches off the floor- to permit de~nlng under them. · Keep storage rooms dean, sanlt~'y, and free from rodent infestations. Clean on a rotatln~ schedule. :c~ as, · Protec~:~ods such as flour, cereals, cornm~ao*ugar, dry b~,~ a~i d~ peas from rodents and insects by storing them in tightly ~:b~ered containers. · Use food on a *first in, first out' basis. Arrange foods so older supplies will be used FOOD PREPARATION Inventory Record A sample inventory form is provided in the reference section of this handbook Use thi~ form as a g~i.'de for de. termini~_. ~f~e value of foods used duri~ca reporti~ period. This .m.,y t~. ob .ta~n.?d _by.__U~?_ g. a p '.li~. count of foods ,~ hand (clod-~ inventory), ob~inlns cue vame ox cuese cuous ~rom invoices, and calo~,,- the total value of food on hand. Quantity on hand x Unit cost - Total value of food o~ hand. You should inventory and list any stock you have on hand at the be~n~i~g of program operations as 'be~nnin~ inventory.' Be/in,lng inventory of a/iven period is the s-me as the ending inventory of the preceding period. 'Cost of food used' is, in its simplest form, begl-ni,$ inventory plus food received, less eudiu8 inventory. Thc dollar value of food received is ob,~ined from the receipts or invoices for the reponiug period. You must repon the cost of the food you used, not the cost of all the food you purchased. Unused Food Food purchased but not used for the program cannot be eimim-d for reimbursemeuL Careful plm-,~i-g and ordering, espedally toward the dose of proof'am operations, are esse- ~[. Contaci. ,,he agency diitributing the commodities to properly dispose of ..qused com- !ties when the program closes. Example B: Carrot Sticks 1. Serving size: 1/.4 cup Number of sennngs: 2. No conversion is needed because the serving size is 1/4 cup. 3. Amoun! needed (number of 1/4-cup servings~ -- 195 = 18.9 or 19 pounds Servings per purchase unit' 10.6' · Servings per pound - - column 3, page 75 of the Food Buying Guide Example C: (]round Beef, market stTle Serving size: 2 ounces Number of servings: 195 2.Number of servings x serving size = total ounces needed 195 servings x 2 ounces = 390 ounces 3,Amount needed (total ounces~ -- 390 = 34.8 or35 pounds Servings per purchase unit' 11.2' · 1-ounce servings per pound - - coluran 3, page 26 of the Food Buy/ng Guide FOOD When To Buy Food The following guidelines can help you decide when to buy each type of food. Buy bread, mil~ and produce every day or every 2 days if storage equipment is sh~cient. Buy perishable foods, such as meat, t~.h: poultry, and frozen food, in quantities that can be accommodated by refrigerated and freezer storage. If dry storage is available, you may buy canned foods and staples monthly or twice a month. Keep Records Current Keep accurate ami up-to-date'records: Record the date you order the food, the name of the supplier, the date you receive the food, its conditiou on arrival, the price paid, and when and how much you used. These records can be helpful in pl.nnlng future purchases and menus. Records on the cost of the food you used will be very important in t~Ifn~ your el~im for reimbursement. Storage Facilities Good storage facilities-both dry and refrigerated-help keep food safe, fresh, and appet!zi,~g. Food products must be in excellent condition when they arrive at the receiving area. They must be kept that way as you store, prepare, and serve them. Spomors that accept USDA-donated foods also accept the responsibility to handle and correctly store them. Failure to do so may result in USDA either withholding further donatiom or Sources for Recipes Quantity redpcs may be available from State agendes, industry, a~: reliable cookbooks. How to Use Quantity Recipes To properly use quantity recipes, follow these step.~ 1. Read the entire rec%e carefully before beginning preparation and follow direaiom exaaly. 2. Adj,.st the food quantities in the recipe ~o provid~ the number o£ servings ~u requtre. 3. Determi~:~ ~he amo~.,~ of foor~ ou need for prepa:~g the recipe. (Refer to page 22, How to Use the Food )~=~in~ Guid~ ) 4. Assemble the necessary utensils and ingredienm $. Weigh and measure ingredients accurately. Wei~ ingredients whenever possible since weighing is more accurate. If you must measure ingredients, use standar! measuring equipment. 6. Follow directions ca..ally for combining ingredients and cooking the produc~ Abbreviations Used in Recipes AP--~ purchased qt: quart EP~.-~.dible portion gal--gallon Cyl~ylinder oz; ounce pkg~package fl oz-fluid ounce tsp-*~easpoon Nc number Tbsp-tablespoon m---weigh! Ib~pound ind-induding pt~-pint excl-excludlnl Equivalent Measures i tableSpo(-a ,, 3 teaspoons I cup ,, 16 Lablespoous 1/8 cup = 2 ~ablespoous 1/12 pim = 1 cup or or 1 fluid ounce 8 fluid ounces 1/4 cup = 4 tablespobns 1 pint - 2 cups 1/3 cup ,. $-1/3 tablespoons 1 quart ,, 2 pints 3/8 cup = ii ~ablespoous 1 gallon = 4 quarts 1/2 cupi = 8 tablespoons 1 peck = 8 quarts (dry) 2/3 cup = 10-2/3 tablespoons 1 b~,hel - 4 pecks 3/4 cup = 12 tablespoons 1 pound = 16 ounces Amounts To Prepare Sen~ng acceptable ~nd nutritious foods depends not only on good pinn.l.g; selection, and storage, but also on preparation First determine how much food to prepare by exnrnininE the menu (which shows the kinds of foods to prepare nrta the serving size of each), deterwlninl the total tlT~mber of children you will serve, using standardized recipes whenever possible, and becomln~ ~enmillnr with food yields (the mTmhOr of servln~ you (:an obtni~ /rom a purchase ,nit). Charts in the back of this section provide in/ormafion on serving size, yield of servings, and yield of selected foods. If you prepare food al the site, maintain dm2y food production records to do.-'ument-' the types and quantities of food prepared to meet USDA requlrem~nts for the na~mber of meah claimed for reimbursement. This hn-dbook includes a sample worksheet for thi_~ purpose and imtruaions for its use. Tips for Food Preparntlon n Wash fresh/mits and vegetables with water (no soap) and use br--~h if necessary to remove soil. Trim carefully to conserve nutritive value. Remove dnmnied leaves, bruised spots, peeLs, nnd inedl"ole parts. Use a shnrp blade when trlmmln~.,. CUtlill~ Or shredding to avoid further bruising n,a loss of nutrients. n Steam or cook vegetables in small batches for best quality. Avoid over-cooking, using as little water as possible to help retain vi~nmi-* and mlnoral~. [] Add only a smn]l nmOttllt of Salt~ i~ ally, to water or to foods when ~ookin~ [] Cook root and tuber vegetables in their skins to help retain their nutritive value. n Trim visible fat from meats nnrl meat product~ n Cook cereah and cereal grains according to cooking directions u~ng the fight nmount of water. Then there is no need to rinse or drain the cereals or cereal ~rni~s after cooking. [] Use seasonings sparin~y. Think of childrelfs tastes al:Ri preferences. n Follow standardized recipes exactly. Measure and weigh ingredients precisely and follow procedures carefully. This includes using equipment, time, and temperature for cookin~ as spec/fled in the recipe. USING RB~ES In these days of rising costs, it h importnn? that sponsors stay within their budgets. Quantity recipes are a manngement tool that will help You control food and labor costs and provide a quality product. Serving Spoons' You may use a se ,g spoon (solid or perforated) imtead of a scoop. Since these spoons are not identifiecnumber, you must measure or weigh the quantity of food from the various sizes of s': ,~ns you use in order to obtain the approx/m~e ser,,ing size you need. You may want to ~eep a l/st of the amount of food each s/ze spoon holds as an a/d for the staff s~rving the food. FamilY-Style Service Family-s~le...sengce presents unique~j~roblems that require sp_.e, dal training for ~ite personnel. ~lte a- ,. j~onsor personnel~liil c'"'~'~llv monitor famil~'2~tvle s~rv~' that the meals se '~eet p'/ogram r~: ,~d that ~ se~.via e~lo'"ye'"e's"r~ the necessary tr'.,,,.,~- IBis espe~q....mt in f~mily-style service to pr~ appropriate serving tools that allow for the proi0er portionint of food while ~g handling. ',_.~.. ',~ ' ' ~ Serving Guidelines Even when food/~ ready to serve, food service employees must continue the/r efforts to maintain food quality and avoid food cont:~mln~tion. Train employees to: · Main~t/n foods at correct "mperatures before and during service. Hot foods must be hot and cold foods must cold until they are served. · Use suitable utensils to reauce fo~ handling. Plastic gloves must be nse~ when you serve food by hand. ~';'~ · Serve meals as a unit with only o~meal served per ch/Id. · Keep an accurat= count of the number of children and adults you serve. cr~.4NUP Give careful attention to cleanup procedures following food preparation and service. If you use disposable ware (dishes, trays, utensils. =.iasses, etc.) promptly and carefully remove the disposables from the site. lfyou use perm.-i..t ware, you must make sure to sanitize them. Dishwashing Procedures Whether washing dishes by hand or by machine, the procedures are the samc', They include, as a minim.m; the following: --~' · Scape and pre-rinse befa. #ashing. · Wash with detergent solution in hot water (100 ~F to 120 'F if washing by hang: 140 °F if wa~hlng by machine). >28 · Portion Control be reimbursed under the program you must serve each meal as a unit, whether food is served cafeteria or family style. This means that each meal must con~in all of the required items in the proper amounts. Serving utensils that meaSUre foods while they are being served are useful in meeting these requirements (for instance, a #16 scoop makes a 1/4- serving). Food service employees should be trained to reco~i~e proper portion sizes. a guide in portioning servings, you can use a s~mple plate con!~i~ing the proper amounts of food in an appe~llng arrangement. You ~.n use the sample meal not only as training tool but also as a visual reminder to the s!~t~ on the serving line. Measures for Porilon Control Scoops, ladles, and serving spoons of standard sizes provide dependable measures and help serve food quickly. These are approximate measures. Scoops number of the scoop indicates the n~mher of scoopfuls required to make 1 quart. The following table shows the level measure of each scoop in cups or tablespoons: 6 2/3 cup 8 1/2 cup 10 .3/8 cup 12 1/3 cup 16 1/4 cup 20 3-1/3 tablespoons 24 2-2/3 tablespoons 30 2 tablespoom 40 1-2/3 tablespoons may use scoops for portionln~ StlCll foods as drop cookies, mllfflns, meat patties, Ired some vegetables and salads. Ladles my use ladles to serve soups, stews, sauces, and other similar products. following sizes of ladles are most ~requently used for serving meals: ~ll]l.~I_l]ll.I~ Approximate Measure 1 fluid ounce ................................ 1/8 cup 2 ounces ....................................... 1/4 cup 4 ounces ........................................ 1/2 cup 6 ounces ....................................... .3/4 cup 8 ounces ....................................... 1 cup 12 ounces ....................................... 1-1/2 cups .27 *' · Wipe up spilled food im'~dia~ely; properly sanitize all food preparation and service areas, - Food Safety Food Workers can help prevent food cont~rni-~*ion and can keep harmful bacteria out of food by following these rules: · Keep hot food hot at a holding temperature of 140 'F or above. Serve within 2 hours. · Keep cold foods refrigerated or chilled foods at 40 ~F or lower umL served. · Keep frozen foods~ln~a freezer reglstc? ,,l 0 'F or low~fi · Cook meats such as beef, pork, pouluy, and fish to proper internal temperatures. Use a meat thermometer when roasting meats, lulces should mn clear and meat should not be pink. · Do not partially cook food one day and complete cooking the •ex: day. Maintain a constant ternW :uro; never set the oven lower than 3~ 'F. · Prepare sandwiches and salads with a mlnlmn~ nmonllt of handling. Use plastic gloves. · promptly refrigerate or freeze leftovers. Divide large quamities into .~mnller corn•in·rs or use shallow pans, for quick cooling. Reheat leftovers to at least 165°F. · When tr~-~porfing perishable foods, mnlnt~i~ proper holdin~ temperatures. Keep hot fooits hot and cold foods cold. : ~. · Thaw poultry and meat in a refrigerator. Use *h~wed roas~ S~'eaks, and chops within 3 to $ days. Use ? wed ground beef and poultl~y'with!n_ 1 to 2 days. Use franlcfuners, ham slices, and lu ,eon meats within 3 to $ ~ys. Refl'e~ze only if ice crystals are still pr·sem. · Remember USDA's 2-Hour Rule: NEI,"ER LEAVE FOOD OUT AT ,ROOM TEMPERATURE FOR MORE THAN 2 HOURS. There is no need to bring foods to room temperature before cooking or refrigerating. · Marinate food in the refrigerator, NOT at room temperature. · Re'ember that you cannnt always determi,~e food spoilage by sight, taste, odor, or smell. If there is any doubt, throw the food away. Safety of Equipment '~- Tra~= £~od service employees on the safe use of all types of equipment. [] Foll°w instructions exactly on how to use and clean kitchen equipment · Keep a fire e.w. inguisher and first-aid kit handy and instruct all personnel in their n Rinse with clear, hot water. Sanitize with a--final duse of at least 180 °F or a final r/me con~_~inlng a chem/cal sanitizing agent. n Air d~ on a clean dish table. a Store in a clean area, protected from cont~mlnation~ Cleaning Schedule In addition to the cleanup of disposable or permanent ware, you must properly clean and sanitize food service facilities (equipment, floors, etc.). A cleaning schedule should be part of the overall work schedule to assure that the site is cleaned regularly. FOOD ,I/IN1TATION ~VD 5AFET~ Sanitation Sanitation is one of the most important aspects of good food service. Follow these rules: Meet health s~andards set by State and local health authorities. a Wash hands thoroughly with soap and hot water before handling food or utensils. Repeat after each visit to the restroom. Use disposable plastic gloves, as required by local health codes. 'Use gloves for only one task and throw away. a Keep hands off fac~ and b~fr. Wear clean -,~it'orms and balr restraints. Pood service workers with open cuts, sores, colds, or other comm-nlcahle diseases should not prepare or serve food. a Wash hands and s~ni~i~_ ute~g!~ cu~-~ boards, and work surfaces thoroughly alter contact with raw eggs, Hs~ meats, and poultry. Sanitize between use for raw and cooked, if separate equipment is not available. Properly clean and sanlth,~,- serving and cooking uten~'l.~ and equipn~nt, [] Handle serving uten!iIs and plates without louehfng th~ eating ~. [] Thoroughly rinse all fresh fruits and vegetables before cooking or serving. [] Empty garbage cans daily. They should be kept tightly covered ~1 thoroughly cleaned. Use plastic or paper liners. ~29 ~ Foods Containing Iron: Meat and Meat A/t~nat~ Meats: Dry beans and peas: Beef Black-eyed peas (cowpeas) Liver Chickpeas (garb~-,o beans) Liverwurst Kidney beans, red or white Lentils Soybeam Turkey dark meat Fish: Nuts and seeds: ShelliSsh Pine n:.~ts Trout Pumpkin seeds Squash seeds Bread and Bread A/temate~ Whole-grain, enriched, or fortified bread or bread alternates, such as: Bagel, plain, pumpernickel, or whole-wheat Farina Muffin; bran Noodles Oatmeal Pita Bread, plain or whole '~ ~ *~at Pretzel, soft Ready-to-eat cereals, fortified Rice, white Vesetab/~ Spinach Fru/~~ Apricots, dried Prunes! Prune juice Foods Containing Vitamin A: Fruits Vegetables Apr/cots Broccoli Tomatoes Cantaloupe Carrots Tomato juice Mandarin Orange Sectiona Chard Tomato-Vegetable Mango Collards juice Melon balls (cantaloupe Endive Turnip greens and honeydew) Escarole Nectarines Kale Plums Muslard greens Watermelon Peas and Carrots Peppers, sweet, red Plantain ' Pumpkin Spinach Squash, winter Sweet potawes Foods Contalnln_e Vitnmin C: Fruits Vegetables Apples Oranges Artichokes Peas Apple juice* Orange juice Asparagus Peppe~ Blackberries Peache~ Beans~ yellow Polatoes Blueberries Pears Beans, Lima Pumpkin Cantaloupe Pineapple Bean Spwuts Radishes Grapefruit Pineapple juice Broccoli Snowpe~ Grapefruit juice Pineapple- Cabbage Spinach Grapefruit-orange juice grapefrui~ juice Cauliflower Squash Gmpefruk Pineapple- Chickory Romaine and orange sections orange juim Collards Rutabagas Grape ~uice* Plums 'Endive Tomatoes Honeydew melon Pomegranates Nacarole Tomato juic~ Kiwifruit Raspberries Kale Turnip greens Manda~n orange sections SUawberries Kohlrabi Turnips Mangoes Tangelos Mustard grins Watex¢~ss Nectarines Tangerines Ola-a Watermelon Onions Parsnips * Contains added Wtamin C Group B C'racker~ aad Law Moisture Br~ad~. A a~ ~t w~i~ at l~t 20 ~ (0.7 ~c~). Ba~er ~d/or Brea~g So~ Brea~ 5tic~ (~) T~os~da (whole ~ow Me~ NooSes ~d pieces) Gr~ Cracke~ To~ter P~ ~t · Melba To~t ~re~t ~d ~a~ Rye WMer o~y) ~Ce ~es, p~ed Z~eba~ Sa~e ~ckea Note: You may se~e coo~ ~o~ b~ etc~ ~; a br~ ~te & &e ~ ~ ~e p~ m~e~ent ~ whole.~ e~ed ~o~ ~ u-~ --~ -~-~ .......... ~ 1-1/4 ~uaces (3~ ~ms)..USDA re,tureen& ll:~t ~ ~ a bre~ e~a o~ a s~ ~o more m~ ~ a week You ~ot se~e ~o~es ~ a bread bre~ i~ or topper. - Note: To dete~ine a s~ of b~r~r~ (~i-i~,,~ 20 ~ or 0.7 o~) 1. Rely on ~d Nu~go~ (~ l~h; ~ 2. Fin,~ the per~n~e of ba~er~re~g per se~g ~om ~e processor. M~ply by ~i~t of se~ (~ply c.~ ~ ~3~ to ~nven to ~, ~ de~ed);or 3. Remove ~e ~d ~ ~readi~ ~m a s~ ~d wei~ ~gply o~c~ by ~ to ~nven i~ ~ u Gmu~ C ~ce~eo~ ite~. A se~ ~ w~ a l~t 30 ~ (1.1 o~). ~ ~ ~ppies Meat/Meat ~te~te Pie ~t T~ Meat/Meat ~te~te To~ T~over ~i W~ Note: Coo~e~ G~ola B~ ~ (S~ offiy)-i se~ = 3~ Full-Strength Fruit and Vegetable ~uices: The following is a list of full.strength fruit and vegetable juices that may be served in thc Snmmer Food Service Progr~m Apple Pineapple Grape Pnme Grapefruit Tangerine Grapefruit-Orange Tom~to Orange Vegetable _ Any blend or combination of the above fun-strength juices is acceptable. Bread And Bread Alternates: Thc following listing of bread and bread alternates is divided into four groups. All the items in the four groups have appro~mately the s~me nutrient content. All breads and bread alternates must be whole-grain or enriched. Items within each group have approximately the snme total solid content and grain content. The minimum weighu given for each group are based on the grnln content of the product only (exclusive of fillingS, toppingS, etc.). C~ilclren younger than 6 years should receive one-half of the serving sizes listed below. Group A Breads, Rolls, and ~ick brea~s. A se~in~ of an item in group A must weigh gr~ (0.~ ounce). Bagels Frenc~ Vienna, or Biscuits I~ntlnn Bread Boston Brown Bread Mnt~n,~. Breads, sliced, ~1 Fizza Crus~ %~pes (white, ~e, ~e~zeis whole wheat, raisin, Rolls alId Bnns quick breads, etc.) St~t~in~, Bread Coffee Cake (breald~t (weights apply and snack only) to the bread Cornbread in the Corn Dog Batter and Breading Sweet Rolls and Croissants Sweet Bnn* Dou~h~,u (breakfast (breal,~-~ and and snack only) mack only) Egg Roll/Won Ton Wrappers Pita Bread English Muffins Grou.v D Pasta. rice and othe~ cereal gr~i.~. A serving of an item/n ~-oup D/s 1/2 cup of the cooked product, except for ready-to-eat cereal (brea~nat or ~k only). The serving size for ready-to-eat cereal is 3/4 cup or I ounce, whichever is less. Barley Lasagne Noodles Breakfast Cereah, Macaroni, Spaghe~ cold dry or and assorted pasta cooked Corealdast shapes and snack only) Noodles (egg) Bulgur Raviol/Pasta Corn Grits Rice Millet Note: When any cereal grab h u~ed as an ingredient in a bread or bread alternate, use the serving size given for the appropriate bread group. For e:,-mple, a serving of oatmeal bread should weigh 25 gr.amn (Grollp A). Some of the above food.% or their accomp.,~imen~ ma), con*.i, more ~gar, salt, or fat than Others. Keep thla in mi~nd when condder/n~ how oftezt to serve them- ---a~ 7-:1./2 im/~' ~n length, ~ ~'~k~ks - 1/4 Cau~ ~- SoecifV in cartm~ qf 18-24 I mmctium ~ - abou~ 6 will vary ~.~.,~ 2 to 2-1/2 ~ hi a;m~-~,- an~ ar~ about 7.1/2 ~ lcr~. slices 1/e-in~ ~ sl/om 4 ~ - 1/4 cu~, ~ ~ ~ :L~,,;:z) f~ 2 ~ -- 1/4 CUp S~ ~ 2-3/4 to I ~ -, 1/4 3-1/2 ~ lgX~, 52 to 99 ~ ~ 1/2 ~ 7 radishes - 1/4 Cup size, 45 r~'~es ~er pou~. Food ~.~m~ Uni~* (X) ~ua~Z (-) value l~g~m_,~,g,g~:g~ (size 7o ami : nect--,,-:Lne - ~ 7./2 cup 72). Agt~.u,~'l~.a.ly 3 ~ ~. ~i~ size ~38 ~ ~ (~, X ~-~ 3/4 ~ ~ ~iz) ~ size ~$ (~, ~ ~). 2-:/4 ~ ~;,~,~- .-). ~. 3-1/2 ~ 4 ~,~. , ~(s~o~) x~-~)/4~ 2-1/2 ~ a~ ~ ~. ~ (s~o) x~-~3/~ Pi'~~ ~. ~ 8-' 2 pl,~=~ X/2 ~ 6-7 pl'~ ~ ~. wa~ ~ ~ size. ~ Y~ ~ ~: ~ ~=27~. x/~-~1/2 ~ ~eci~v 5 X 6 size. eod~a 1/4 tCl~ato - 1/4 cup Tc~at~ W~W.e large. 3o~~ ~. ~ ~ 2-1/8 ~ S~ ~ 6 x 7 size. s~ 2 ~ = ~ 1/4 ~ S~ 1/4-~. ~3e~it%Z 5-tar~ard size. 4 ~'~tJ:e~ - akx3u~ 1/4 cup ~ablv ~ ~ size ~i~ size 18~19~ ~ ~. I ~ - ~ 1/2 ~ ~w~mealy 2-1/2 ~ 8~. ~ 4 ~ 5 ~ 3/4 ~. ~ ~ ~ ~p~. ~ ~s~, 1/4~-~ 1/2 ~ ~1/2 ~ ~, ~. 1-2/3 ~ ~ ~. wi~ ~ ~-~ 1/2 ~ ~ (2~2-~/8 ~~-~/2~ ~ ~). ~e-~y 4~. Food Produ~on Record Directions: Food service personnel must complete the Food Production Record each~ and sponsors must mnlntn~rl this record in their files for a mlnlm~m of 3 years. This provides an auditable record that verities thn~ the meals and ~cks served meet the meal · or snack requirements and, therefore, qualify for relmhursement. Item No. ~ 1. Name of the site. 2. Write the calendar date thin menu is served, showing month, day, and year. 3. Record all menu items you serve on. this date in the appropriate section. 4. Enter the name of each food used to meet meal or ~nack requirements. For example, with a menu item like beef pot pie, the foods that meet the meal requirements at lunch or supper are as follows: stew beef ~,1~I1~ the meat/meat alternate requirement; potatoes and carrots in the pie meet pan of the fruit/vegetable requirement; and the pie crust meets pan or all of the bread/bread alternate requirement. Additional food items used in the meals may also be lhted. 5. Enter quantity of each ingredient or food used in each meal to meet the meal requirements. Use weights, measures, or number. For a-~mple, list stew bee/; 10 lbs; potatoes, 3 lbs; etc. 6. Enter the portion or serving size of each menu item you serve (5-ounce serving of pie, 1/2 cup ju/ce, etc.). Se.~-~. sizes can be shown in measures (such a~ cup measures, scoop size, ladle s~.; ,, weight, or rmmher (SUch as mlmber of apples). 7. Enter the number of children served at each meal or snack. 8. Enter the m~mber of pro/mm adults served at each meal or mack. 9. Enter the total n*~mber of persons served at each meal and/or ~ack. · While SFSP sponsors are reimbursed only for meals se~ed to participating children, at sponsor discretion adults working in the food service operation (prot~m adults) may be allowed to eat meals. If these adults are served meals, production records must reflect the amount of food used to prepare meals for children and pro,ram adults. Food Production l~ecord Name of S~.:e (-[) ,./ -- Foods tied q~nc~Cy SLzi Number Served Used 'Se~i~ gh~dren Progr~ To~iL ~dults Food Production 1%ecord Da~e ~enu Food. U~ed O~n~ ~e ~u~her Serve~ U~ed ~t~ ~h~dre. Pro~r~ Adult. :f ~uman Services SUMMER FOOD SERVIC£ PROGRAM APPLICATION FOR PARTICIPATION NOTE: Give as much Information as possible. Attach additional sheets if needed; [] Brealdast [] A.M. iup~. [] Lunch pleaseldenttfyeachattaohmentwlththenameOfthecontractlng°rgenlzatl°n' ' [--JP.M. SuI~D, r-lsuDper []AIl ~ECTION I--SPONSOR INFORMATIISN '"~'-"-'"-~Ven~ ID No. ~one No. (include Contracting Organiz~lJon Name ~ * 061-1007 I (817) 566-8125 City of Denton 321 E. McKinney Denton, Texas 76201 Name of Administrator Children' s Programs Supervis r Brenda Burton A. Contractor Classification: [-] Residential/Nonresidential Summer Camp J-]National Youth Sports Program [] Private Non-profit J-"~ School Food Authority ~J Untt of Government--Contractor certifies that all food service sites are operated directly by the contractor. ......................................................... [] Yes B, is your program a year-round program? ,.. C. Type of Contractor: ~'JPublic Entity (explain): City of Denton ............................... []Yes J~No is your agency considered to be state owned/operated? ............... Do you deposit your program reimbursement directly into the State Treasury?. .................... [] N/A [] Yes [] No DO you deposit your program reimbursement diractiY into a local bank? .......................... [] N/A [] Yes [] No [] Private Nonprofit Organization--Tax-exempt status established. Attach letter l~f determination (IRS 501-30) of tax-exemp~ status from IRS D. Does the organization provide an ongoing year-round service to the community that is to be ....... J-~yas [] NO served by the Summer Food Service Program (SFSP)? ................................... If no, which of the following circumstances applies? [] , Residential Camp [] Serves migrant children [] Failure to operate would deny program to a poor area r-'J Fallure to operate would deny a significant number of children access to' program E.t. Does the organization receive 8100,000 or more in federal funds yearly? .................................. [] Yes [] No 2. Does the organization receive more then $25,000 but less than $100,000 in federal funds yearly?...; ........... [] Yes [] No 3. A~ach a copy of the audit covering last year's program operation or documentation that mn audit conforming with SFiP policy will be conducted, including the date it will be conducted. SECTION II--Budget A, Estimate all SFSP costs which will be claimed for reimbursement for the month with the most operating days: 1. I MONTHLY 2. I MONTHLy Program Labor S 2,690.38 (management, monitor, clerical) $1,207.47 Fringe Benems I Fdnge Benefits Food 1 g, 0.5 0 Rental of Office Space N^"-~"^'~ Supplies ·, ,~,~0 ~ m~*r,,o Utilities Office Supplies 150 Rent Office Building Maintenance Equipment Use Fee Equipment Use Fee Rental of Equipment Audit fees Transportation I), 29¢ I [74 Legal Fees Transportation I~ 29¢ j 116 OU~er (specify): OUler (specify): Telephone I 100 Omar (specify): Omer (specify): TOTAL 1: 23,184.38 TOTAL2: 1,.573.47 B. indicate projected income to the food service from ali sources other than SFSP reimbursement. Identify exactly the costs this incom None SECTION Ill--MANAGEMENT PLAN A. List administrative level personnel who will be responsible for management and monitoring of the SFSP. (Dc not include site sups visors, cooks, janitors or other personnel involved in on-site food service.) ' TITLE OF POSITION NUMSER IN POSITION S~ECIFIC FOOD SERVICE PROGRAM DUTIES Director 1 Conducts training session, monitor sites, prepare reports, coordinates food services Coordinator 1 Assists Director ~wlth duties Form 150 Page 3. If the contracting organization is sponsoring a camp or other enrbllment program that charges separately for meals, the ccntractin~ organization has read Attachment B to this application, "Additional Assurances For Camps And Other Enrollment Programs That Charg< Separately For Meals", and~assures the OHS that all requirements have been or will be met. B. Public Release (SFSP Handbook~. Chapter I1, page 22) 1. The contracting organization will make efforts to ensure that the local news media will make a public announcement of the progra~ and will supply them with a news release: If the contracting organization is sponsoring a camp or other enrollment program, this release must contain, at a minimum, a list o all approved sites, a list of the current standards for determining free and reduced pdce eligibility, end the following statement: "The (N~rne of the contra~ng organization) announces the sponsorship of the Summer Food Service Program Income sllglblllty will be based on family size and Income using the Standards for Determining Free and Reduced-Price Eltgibi]i. ty, provided by the United States Department of Agriculture. Meals will be provided et the site(s) listed. People who are eligtbJ~ or political belief. Anyone who believes that they have been discriminated against should write immediately to: Director, Clvi Rights Division, MC E-609, Texas Department of Human Services, P.O. Box 149030, Austin, Texas 78714-9030 or the Secretar~ of Agriculture, Washington, D.C. 20250. NOTE** Discrimination complaints based on religion or political beliefs must be referrec only to the Director, Civil Rights Division, Texas Department of Human Services." For all other programs the announcamer~ ~3ust contain, at a minimum, a list of all approved sites end the following statement: "The (Name of tile contracting orgz~.;~adon) announces the sponsorship of the Summer Food Service Program. Meals will be provided at the site(s) listed. People who are eligible to participate in the program must not be discriminated against because of race, color, national origin, sex, age, disability, religion, or political belief. Anyone who believes that they have been discriminated against should write Immediately to= Director, Civil Rights Division, MC E-609, Texas Department of Human Serv- ices, P.O. Box 149030, Austin, Texas 78714-9030 or the Secretaryof Agriculture, Washington, D.C. 20250. NOTE: Discrimina- tion complaints based on religion or political beliefs must be referred only to the Director, Civil Rights Division, Texas Del:art. 2. This pub c [elease was or will be published in the following news media Outlet(s): NAME OF MEDIA OUTLET I DATE OF RELEASE NAME OF MEDIA OUTLET SATE OF RELEASE Denton Record Chronicle 5/2/94 TWU Student Paper 5/2/94 Dallas Morning ,News 5/2/94 KDNT Radio 5/2/94 UNT Daily 5/2/94 KNTU Radio 5/2/94 3. Attach a copy of the contracting organization's public release statement as submitted to the news media and any other materials usec~ to publicize the program's availability and nondiscrimination requirements. SECTION VI--CERTIFICATION (see .Form 150.6, Attachment C) !certtfy that the information on this application Is true and correct to the best of my knowledge. I certify that reimbursement will ~ cl~i,~tl only for approved meals served to ellgible.~hlldren during the hours they are in attendance at approved sites. I know Lloyd Harrell City Manager FOR OHS USE ONLY ['-'~APPROVED r""1OENIED If denied, reason= ["~Yes []N0 ~ If yes, give date Form 1608 sent to FDD: ' B. Are childrsn charged ~parately for meals? ................................ : ................. , ......... If yes, see Form 1508, A~achment-B. ~. ~o you wahl Administrates ~ts? ~Yes ~No 2. For ................................................................... D, If meals sewice is ~lf-predamtion, do you want to mceNe c~m~ies? .................................... ~ Yes ~ No If ~s, Fo~ 1608, Appli~tion and Ag~ment for Comm~ias mu~ be co~let~. SECTION IV--PROGRAM OPERATION A.I. Beginning and Ending Dates of Meal ~wice: From. Ju~e 6, 3.994 through Au~us~ [2~ ]_994 9 2. Number of sites: ................................................................................ B. List dates and topi~ of SFSP training: C. is the organization planning to contract with a food service management company for the [] [] preparation of unitized meals? ..................................... ~ ,~ ................................ Yes No If yes, and the contract will exceed $10,000, attach a COl3y of the invitation to bid. Also give: exoecled to be $100,000 or more? .It yes, give I~ace of bid opening: Also', attach ~ copy of an 11-day-cycls menu including all specific menus to be used. D, is organization contracting with a year-round food service management company? ............................ [] Yes [] No If yes, submit a copy of your procurement procedures, bid, contract, and all amendments. E. Attach a copy of the letts r which has been (or will be) sent by the organization to the Health Department notifying them of intent to operate a Food Service Program at the site(s) indicated on the attached Site Information sheet (Form 1507). SECTION V--ASSURANCES A. Free Meal Policy Statement 1. The contracting organization assures the Texas Department of Human Services (DHS) that all children et the sites described on the Site(s) Information Sheets for the Summer Food Service Program, will be offered the same meals with no physical segregation of, or other discrimination against, any child because of race, color, disability, age, sex, national origin, religion, or political beliefs. No separate charge will be made for any meal except in accordance with attachment B of this application. 2. The contracting organization assures DHS that, if it is sponsoring camps or other enrollment programs,: · The contracting organization has or will obtain family size and income data about all children whsee meals wit[ be reported as fre~ or reduced-price; and · The child ran claimed es tree or reduced-price meet the current family size and income standards set by the U nited States Depa~men: of Agriculture, DHS Form 4504, Standards for determining Free and Reduced-price Eligibility. CITYofDENTON~TEXA$ MUNICIPALBUILDING / 215E. McKINNEY / DENTON, TEXAS76201 Certification That Ail Required Pre-operational S~t~ Visits Have Been Conducted At All Proposed Si~es Name Of PersoD Name Of Site Visited ~ ' ' e Civic Center Park March 29 1994 Brenda Burton Phoenix Park March 29 1994 Brenda Burton Owsley Neighborhood March 29 1994 Brenda Burton Denia Park March 29 1994 Brenda Burton MLK Recreation Center March 29 1994 Brenda Burton TWU Clubhouse March 29 1994 Brenda Burton Village East Apts March 29 ~1994 Brenda Burton Ginnings Elementary March 29 1994 Brenda Burton School Borman Elementary March 29, 1994 Brenda Burton School Signature of Authorized Representative Date 817/566-8200 D/FW METRO 434.2529 Summer Food Service Proaram ~ack Lunches Menus Monday - June 6 Peanut Butter/Jelly Sandwich 2 oz Peanut Butter, 1 T. Jelly, 2 slices Bread Carrot Sticks 1/4 cup Banana 1/2 cup Lowfat Milk 1/2 pint Tuesday - June 7 Bologna/Cheese Sandwich 1 1/2 oz Bologna, 1/2 oz Cheese 2 slices Bread Carrot Coins 1/4 cup Mixed Fruit 1/2 cup Potato Chips ~ Lowfat Milk 1/2 pint _W~_qlD~IfLY-- - June 8 Tuna Salad Sandwich 2 oz Tuna 2 slices Bread Pickle Spears 1/4 cup Orange Juice 6 oz Lowfat Milk 1/2 pint ~ - June 9 Ham/Cheese Sandwich i 1/2 oz Ham, 1/2 oz Cheese 2 slices Bread Whole Pickle 1/4 cup Fruit Cup 1/2 cup Cookie Lowfat Milk 1/2 pint ~ - June 10 Deli Sandwich 2 oz Meat 2 slices Bread Pickle/Carrot 1/4 cup Apple 1/2 cup Lowfat Milk 1/2 pint Monday - June 13 Peanut Butter/Jelly Sandwich 2 oz Peanut Butter, 1 T. Jelly 2 slices Bread Carrot Sticks 1/4 cup Banana 1/2 cup Lowfat Milk 1/2 pint Tuesday - June 14 Deli Sandwich 2 oz Meat 2 slices Bread Pickle/Carrot 1/4 cup Apple . 1/2 cup Lowfat Milk 1/2 pint Wednesday - June 15 Tuna Salad Sandwich 2 oz Tuna 2 slices Bread Pickle Spears 1/4 cup Orange Juice 6 oz Lowfat Milk 1/2 pint ~hursdav - June 16 Ham/Cheese Sandwich 1 1/2 oz Ham, 1/2 oz cheese 2 slices Bread Whole Pickle 1/4 cup Fruit Cup 1/2 cup Cookie Lowfat Milk 1/2 pint' FFidav - June 17 Bologna/Cheese Sandwich 1 1/2 oz Bologna, 1/2 oz Cheese 2 slices Bread Carrot Coins 1/4 cup Mixed' Fruit 1/2 cup Potato Chips Lowfat Milk 1/2 pint Monday - June 20 Deli Sandwich 2 oz Meat 2 slices Bread Pickle/Carrot 1/4 cup Apple 1/2 cup Lowfat Milk 1/2 pint CITYofDENTON, TEXAS MUNICIPAL BUILDING / 215 E. McKINNEY / DENTON, TEXAS 76201 May 1, 1994 Ms. Laurie Callahan, Registered Sanitarian Environmental Health Department 300 Woodrow Denton, Texas 76205 Dear Ms. Callahan, The Denton Parks and Recreation Department is applying to the Texas Department of Human Services for a grant to provide the Summer Food Service Program to the children of Denton. This program will provide lunch for children ages 1 - 18 years of age. The food preparation will be contracted with the Denton Independent School District. We request that your department inspect the facility locations of food service. Time of Site/Address Dates Lunch Service Civic Center Park 6/6/94- 8/12/94 12:00 p.m.- 1:00 p.m. 321 E. McKinney Phoenix Park 6/6/94- 8/12/94 12:00 p.m.- 1:00 p.m. Wood Street Ow$1ey Neighborhood 6/6/94- 8/12/94 12:00 p.m.- 1:00 p.m. Stella Street Denia Park 6/6/94- 8/12/94 12:00 p.m.- 1:00 p.m. 1001 Parvin MLK Recreation Center 6/6/94-8/12/94 12:00 p.m. - 1:00 p.m. Bradshaw at E. Prairie TWU Clubhouse 6/6/94- 8/12/94 12:00 p.m.- 1:00 p.m. Mary Hufford Court Village East Apts. 6/6/94- 8/12/94 12:00 p.m.- 1:00 p.m. 1700 Village East 817/566-8200 D/FW METRO 434-2529 Borman Elem School 6/6/94 - 7/1/94 11:45 a.m.- 12:45 p.m. 1201 Parvin Ginnings Elem School 6/6/94 - 7/1/94 11:45 a.m.- 12:45 p.m. 820 Sun Valley If you~have any questions I may be reached at 566-8125. Brenda Burton Children's Programs Supervisor ClTYofDENTON~TEXA$ MUNIClPALBUILDING / 215E. McKINNEY / DENTON, TEXAS76201 PUBLIC SERVICE ANNOUNCEMENT FOR ENROLLED SUMMER FOOD SITES The Denton Parks and Recreation Department announces the sponsorship of the Summer Food Service Program. Children one year through eighteen years of age may participate. Income eligibility will be based on family size and income using the Standards for Determining Free and Reduced-Price Eligibility, provided by the United States Department of Agrlculture. Meals will be provided at the sites listed. People who are eligible to participate in the program must not be discriminated against because of race, color, national origin, sex, age, disability, religion, or political belief. Anyone who believes that they have'been discriminated against should write immediately to: Director, Civil Rights Division, MC E-609, Texas Department of Human Services, P.O. Box 149030, Austin, Texas 78714-9030 or the Secretary of Agriculture, Washington, D.C. 20250. Note: Discrimination complaints based on religion or political beliefs must be referred only to the Director, Civil Rights Division; Texas Department of Human Services. Date 5i~ ~ Time June6-July 1 BormanElementary 1201 Parvin 11:45 am-12:45 pm June 6-July 1 Ginnings Elementary 820 Sun Valley 11:45 am-12:45 pm June 6-AuglO Village East Apts. 1700 Village East 12:00 pm-1:00 pm 817/566-8200 D/FW METRO 434.2529 CITY of DENTOI~I~ TEXAS MUNICIPAL BUILDING / 215 E. McKINNEY / DENTON, TEXAS 76201 PUBLIC SERVICE ANNOUNCEMENT FOR NON-ENROLLED SUMMER FOOD SITES The Denton Parks and Recreation Department announces the sponsorship of' the Summer Food Service Program. Children one year through eighteen years of age may participate. Income eligibility will be based on family size and income using the Standards for Determining Free and Reduced-Price Eligibility, provided by the United States Department of Agriculture. Meals will be provided at the sites listed. People who are eligible to participate in the program must not be discriminated against because of race, color, national origin, sex, age, disability, religion, or political belief. Anyone who believes that they have been discriminated against should write immediately to: Director, Civil Rights Division, MC E-609, Texas Department of Human Services, P.O. Box 149030, Austin, Texas 78714-9030 or the Secretary of Agriculture, Washington, D.C. 20250. Note: Discrimination complaints based on religion or political beliefs must be referred only to the Director, Civil Rights Division, Texas Department of Human Services. ~ Site Address Time June 6-Aug 10 Civic Center Park 321 E. McKinney 12:00 pm-1:00 pm June 6-Aug 10Denia Park 1001 Parvin 12:00 pm-l:00 pm June 6-Aug 10 Owsley NeighborhoodStella St. 12:00 pm- 1:00 pm June 6-Aug 10Phoenix Apartments 308 Ruddell 12:00 pm-l:00 pm June 6-Aug 10TWU Clubhouse Mary Hufford Ct. 12:00 pm-1:00 pm June 6-Aug 10MLK Recreation Cfr. 1300 Wilson 12:00 pm-1:00 pm 817/566.8200 D/FW METRO 434-2529 Form 15061 Attachment A B. Are there any policies or practices that result in unequal treatment in the delivery of benefits or services to participants, applicants, or employees according to disability? ................................. [-']Yes r~-'] Nc if Yes, explain: C. Does the contracting organization employ 15 or more people? ......................................... [] Yes [] No If yes: 1. Enter the name and title of the coordinator who will work with DHS to ensure that Section 504 requirements are met. Name Brenda Burton Ti~e Children's Programs Supervisor 2. Has the organization established grievance procedures that incorporate appropriate due process standards? ..................................................................... [] Yes [] No if yes, do these procedures provide for the prompt and equitable resolution of complaints that allege an action prohibited by Section 504 of the Rehabilitation Act of 19737 ................. [] Yes [] Ne 3. Has the contracting organization informed the public of the right to fits a complaint and of the filing procedure? .................................................................. [] Yes [] No If yes, briefly describe how the public was informed: There are posters and flyers posted through- out the City of Denton which acknowledges the City's compliance with the guidelines set by. the EEOC, ADA, and the Civil Rights Act. These posters ~ive instructions for filing a formal complaimt. D. Has the organizaton taken steps to notify employees, participants, and applicants that the organization does not discriminate on the basis of disability? ..................................................... [] Yes [] No If yes, do the pscpte notified include those with impaired vision or hearing and members of unions or professional organizations holding collective bargaining or professional agreements with the contracting organization? ........... [] Yes [] No The visually or hearing impaired are notified through If yes briefly describe how they are notified: radio and television advertisement. Also flyers, announcements, etc. are mailed periodically to groups and organizations throughout the City. E. Do all organization forms, publications, and recruitment materiats which inform the public of program benefits and employment opportunities contain the assurance that tbs organizationdoes not discriminate on the basis of disabi[ity~; ....... · ........................................................................... [] Yes [] No If no, indicate steps being taken to comply with this requirement: F. Does the organization have a procedure to ensure that the remedial or corrective'action has been or will be taken if non-compliance with non discriminaiton requirements is found by DHS, USDA, or the contracting organization itself? .............................................................................. [] Yes [] NO Tf not handled within the department in question, the City generally ii yes, explain: channels all complaints through the Legal Department. $.rnan s.r~ic~s SUMMER FOOD SERVICE PROGRAM FOR CHILDREN CIVIL RIGHTS QUESTIONNAIRE CIVIL RIGHTS ACT OF 1964 A. 1. Estimate, by racial/ethnic group, the number of children that will participate in the program at each site. If the program consists o! several osrnp ~=~u~[a, ~,=,.,,~ the projected number of children by site and date of session: SrTE AMERICAN ALASKAN PACIFIC eLAC~ HISPANIC WHITE School 25 75 j ~5 Borman Elementary Ginninss Elementary School ] 5 ] 0I 15 Owsley Neighborhood 10 10 20 10 TWU Clubhouse Program 10 [0 l0 Denia Park 10 10 20 Phoenix Park 40 4~, 20 Civic Center Park I0 10 I 3U MLK Recreation Center 50 1~I 10 East Apartments 50 50 I 25 Vil~lage 2, Describe howthis projection was mede (i.e., based on comparative enroltment in sites, observation of students, student surnames, etc, Observation of neighborhoods B. Does the organization have specific membership requirements which result in the denial of [] [] program benefits to specific groups? ............................................................... Yes No If yes, describe those requirements:. C. What efforts will be made by the organization to contact minority and grass roots organizations about the opportunity to participate in the program? Posters displayed in neighborhoods, attend community meeting~ and public service announcements D. What other outreach stops will be taken by the organization to ensure that minorities in the area from which it draws its attendance will hav~ an equal opportunity to participate in the program? S.F.S.P. information will be printed in spanish E, Has any federal agenCY notified the organization of non-compliance with the Civil Rights act of 19647 .............. [] Yes [] No If yes, give details including dates, names, and results: REHABILITATION ACT OF 1973 (Section 504) A. Does the contracting organization have any policies, practices, or architectural barriers that limit, deny, or discourage participation in the program or employment by the contracting organization because cf disability? ........ [] Yes [] No i! yes, explain: SUMMER'FOOD SERVICE PROGRAM FOR CHILDREN COLLECTION OF PAYMENT OPTIONS FOR PROGRAMS THAT CHARGE SEPARATELY FOR MEALS (Camps and Other Enrollment Programs Only) COLLECTION PROCEDURE 1) vice manager sends the purchased tJckets and tickets for free meal recipients to the site each day. The site supervisor distributes the tickets lust before meal time. The tickets ere coded for accounting purposes. COLLECTION PROCEDURE 2 Each day, children pay for their meals in an office. A list with the names cf all children who paid or ere eligible for free meals is prepared and sent to the meal service area. A staff member who knows the children checks the names as children pass through the line or otherwiee receive their meal. After the service of the meal, the list is returned to the office for accounting purposes. This method worke only in a smatJ site where the staff member knowe all the children. COLLECTION PROCEDURE 3 The site supervisor gives each child an envelope for daily, weekly, session or monthly payments. Children return the envoi. opes with the payments encioaed, or empty if eligible for free meals. The envelopes are collected in the office and coded tickets are issued to each child. COLLECTION PROCEDURE 4 Parents pay in advance by the month or session. Each site supervisor receives a list of those children who have paid. The site auperviaor marks the lies as paid for children who receive free meals. OnJy the bookkeeper knows whichchiJdren receive a free meal. The site supervisor keeps daily records of each child served and sends the records to the office for ac- COLLECTION I~ROCEDURE 5 Meal payments are collected in the office. Payments can be made by children or parents on e daily, weekly, session or monthly basis. The secretary records payments and knows which children quallfy for free meals. At the sites, the secretory distributes identical tickets labeled only with the children's names. Since the parents may make payments, even children who receive free meats may not know whether their meals are free or paid. COLLECTION PROCEDURE 6 Parents are billed monthly or by session for paid meals their children are served. Parents mail in all payments. All 13articipa. ting children receive a coded ticket each month, which is punched at each meal service. At the end of the month, the tic- kets are collected and e clerk calculates the amount to be billed· COLLECTION PROCEDURE ? Other: Explain in detail (at, ach a sheet if more space ia required). The contractor must ensure that this method prevents the overt identification of children receiving free maal~. Form tSO6/Artachm,n! B SUMMER FOOD SERVICE PROGRAM FOR CHILDREN January 1990 ADDITIONAL ASSURANCES FOR CAMPS AND OTHER ENROLLMENT PROGRAMS THAT CHARGE SEPARATELY FOR MEALS As required in Section V of this application, the contracting organization assures the Texas Department of Human Services that: 1. The method of c0Jlecting meal payments will protect the anonymity of children who receive free meals; 2. The organization has or will establish a hearing procedure for families wishing to appeal a denial of an application for free meals, which provides the following: A. That a simple, publicly announced method will be used for a family to make an oral or written request for a hearing; B. That the family will have the opportunity to be assisted or represented by an attorney or other person; C. That the family will have an opportunity to examine the documents and records supporting the decision being appealed both before and during the hearing; D. That the hearing wilt be reasonably prompt and convenient for the family; E. That adequate notice will be given to the family of the time and place of the hearing; F. That the family will have an opportunity to present oral or documentary evidence and arguments supporting it~ position. G. That the family will have an opportunity to question or refute any testimony or other evidence end to confront and cross. H. That the hearing will be conducted and the decision made by a hearing official who did not participate in the action being appealed; I. That the decision will be based on the documentary evidence presented at the hearing and made part of the record; J. That the family and any designated representative will be notified in writing of the decision; k. That a written record will be prepared for each hearing, which.includes the action being appealed, any documentary evidence and a summary of ora[ testimony presented at the hearing, the decision and the reasons for the decision, and a copy of the notice sent to the family; and L That the written record will be maintained for a period of three years and 90 days following the conclusion of the hear. lng, during which it will be available for examination by the family or it~ representatives, and officiah of the Texas De- partment of Human Services (TDHS}, the United States Department of Agriculture and other relevant officials as deter- mined by TDHS at any reasonable time and piece. 3. If a family requests a hearing, the child(ran) will continue to receive free meals until a decision is rendered. SUMMER FOOD SERVICE PROGRAM FOR CHILDREN CRIMINAL PROVISIONS AND PENALTIES 1. Whoever, in connection with any application, procurement, record keeping entry, claim for reimbursement, or other document or statement made in connection with the program, knowingly and willfully falsifies, conceals or covers up by any trick, scheme, or device · material fact, or makes any false, fictitious or fraudulent statements or whoever in connection with the program knowingly makes an opportunity for any person to defraud the United States or does or omits to do any act with intent to enable any person to defraud the United States, shah be fined not more than $10,000 or Imprisoned not mor~ than five years. 2. Whoever being a partner, officer, director, or managing agent connected in any capacity with any partner- ship, association, cooperation, business, or organization, either public or private, embezzles, misapplies, steals, or obtains by fraud, false statement or forgery, any benefits provided by the program, or any money, funds, assets, or property derived from benefits provided by this program, shall be fines not more than $10,000 or imprisoned for not more than five years or both. If the benefits, money, funds, assets, or property involved is not over $200, then the penalty shall be a ~'ine of not more than $1,000 or imprisonment for not more than one year, or both. 3. If two or more persons conspire or collude to accomplish any act made unlawful under this subsection, and one or more such person commit any act to effect the object of conspiracy or collusion, each shall be fined not more than S10,000 or imprisoned for not more than five years, or both. TERMINATION PROCEDURES The following list of deficiencies are grounds for termination. Grounds for termination, however, are not limited to this Gist: 1. Non-compliance with applicable bid procedures and contract requirements of Federal Child Nutrition regulations. 2. The submission of false information tO the Texas Department of Human Services (DHS). 3. Program violations at a significant proportion of the sponsors' sites. Such violations include but are not limited to the following: A. Non-compliance with the meal service time restrictions. B. Failure to maintain accurate records. C. Failures to adjust meal orders to conform to the variations in the number of participating childrem. D. The simultaneous service of more than one meal to any child. E. Service of a significant number of meals which do not include required quantities of all meal components. F. The claiming Of program payments for meals not served to participating children. G. Excessive instances of off-site meal consumption. H. Continued use of food service management companies that are in violation of health codes. IMPORTANT NOTICE SUMMER FOOD SERVICE PROGRAM OFFERED ONLY IN THE SUMMER OF 1994 To Parents and Participants: The Denton Parks and Recreation Department is happy to announce that we will be sponsoring the Summer FoodService Program which is funded by a grant from the U.S. Department of Agriculture. The program will provide free lunch for children 1-18 years of age. Lunches will be distributed Monday-Friday from 12 p.m. - 1:00 p.m. All children in attendance will be offered the same free meal with no physical segregation of, or other discrimination against any child because of race, color, handicap, sex, age, or. national origin. This program ~ only during the summer of 1994 and will end on Au~ust 12: 1994. If yOu have any questions or concerns please call 566-8125. Thank you for your participation! Denton Parks and Recreation Department CERTIFICATE OF AUTHORITY This,is to certify that Name of Aut~o~izec~ Olficial (please type or print) Title Brenda Burton Children's Programs Supervisor Signature--Aut horlzecl Officiat is designated as the authorized representative of Name of Contracting Orgamzat~on City of Denton Acictress (Street, City, State, ZIPJ 321 E. McKinney Denton, Texas 76201 The representative designated above is authorized on behalf of the contracting organization to make written agree- ments with the Texas Department of Human Services to operate a food progra~l, to sign documents or reports about Name of Official (plesse type or print) Ti~e Lloyd Harrell / City Manager FOR DEPARTMENT OF HUMAN SERVICES USE oNLy: Agreemenl N0. Recewed {~y TX- CERTIFICATE OF AUTHORITY This is to certify that Llo~zd Harrell ITM City of Denton' [ 321 E. McKinney Denton, Texas 76201 The representative designated above Is authorized on behalf of the contracting organization to make written agree- the agreement, and to present claims for reimbursement, when appropriate, to the department, Lloyd Harrell If City Manager FOR DEPAR;TMENT OF HUMAN SERVICES USE ONLY: CERTIFICATE OF AUTHORITY This Is to certify that. Is designateo as the aut~orizeO representative of ~ 321 E, McKinney Denton, Texas 76201 The representative designated above Is authorized on behalf of the contracting o~gan zat on to make wri~en agree- ments with the Texas Depa~ment of Human Semites to operate a food ~gram, to sign documents or repo~s a~out the agreement, and to present claims for reimbursement, .when ~p~prlate, to the depa~ment. ' igna~ur~ffi~mr ~rContm~ing age Date ~ ~ FOR DEPARTMENT OF HUMAN SERVICES USE ONLY: Of Human ~ervices SUMMER FOOD SERVICE PROGRAM .lanuaw lg~2 APPLICATION AND AGREEMENT FOR RECEIPT OF USDA COMMODITIES City of Denton ~ (817) 566-8125 A~:~ress (Street, City, Slat~, ZIP) County 321 E. McKinne7 Denton~ Texas 76201 Denton Mailing AOdress (if different) ConIaCl Pemon (for com~oclity information) Telephone NO. period of Operation o! Food Service (moJday/yr.--moJday/yt) Joyce Robinson' ~(817). 382-2546 From 6/6/94 thmu0h 8/19/94 APPOINTMENT OF THE AUTHORIZED REPRESENTATIVE--The official who signs this form must appoint an authorized representa- tive. The official may name himself as the authorized representative, If he chooaea to serve In that capacity. The authorized represen- tative is given full responsibility for all matters pertlnsnt to the receipt, handling, storage, protection, accountability, and use of USDA-donated commodities, and the maintenance of all required records and reports pertaining to the commodities. Brenda Burton . Children's Programs Supervisor (817 ) 566-8125 I IMailing A~lress (if differen! from agency address) I certify that I have read the agreement on the back of this form and that my signature below acknowledges this agency's responslbll. Ity to comply with all of the terms and conditions of that agreement, This agreement shall be In effect for no longer than one year. It may be extended at both parties' option for two addltlonsl one-year periods. If extended, the applicant must update all pertinent Information and must demonstrate that all donated food received during the prior contract period has been accounted for, The agreement may be terminated for cause by either party upon 30 days written notice. ~ The official who signs this Application and Agreement assumes full respo, i:~blllty for compllaj:~ce with the te.j~'and conditions list. ed In the agreement. _ . D // / / / // _ ' ~ - ~' * s gna~u Agency Official / Date TO BE COMPLETED BY DHS No. Day~ Ne. Dayl MEAL No. Oexa Average ?Dial Meals Average Total Nlaall Average Total Meals SERVICE INFORMATION W]ll Be Attendance Thll Month Attendance Thll Month Attende~e Thil Uonlh Brealdast AM Supplement Lunch PM Supplement Supper i To: AGREEMENT THE APPLICANT FOR USDA-DONATED COMMODITIES AGREES.' 1. To abide by the instructions and regulations issued by DHS and USDA for storing, handling, and using commodities. 2. To use commodities only to benefit people sowed in the applicant's setablist~ed food services operation. 3. To request and accept commodities only in amounts that will be pmpedy s~orad and fully utilized. 4. To not sell, trade, or dispose of commodities, including commemial processing of commodities into different end products, without DHS' approval. 5. To provide adequate facilities and personnel to handle, store, protect, and use commodities, 6. To allow DHS and USDA to inspect, at any reasonable time, the commodities in storage and the facilities used for han- dling and storing commodities. 7. To pay the assessments levied by DHS to meet the administrative expenses of the program as provided by state law. 8. To accurately maintain all necessary records, including the application and agreement forms; receipts and freight bills; notices of availability, arrival and issuance of donated foods; Forms 506, inventory control sheets; financial and support- ing documents; statistical records; and any other records pertinent to the services for which a claim was submittad, for 3 years and 90 days after the contract period ended, or for 3 ysars after the end of the federal fiscal year in which services were provided if this contract has no specific termination date, If any litigation, claim or audit involving these records be- gins before the 3 year pedod expires, the contractor must keep the records for not leas than 3 years and 90 days and until all litigation, claims or audit findings are resolved. The case is considered resolved when there is a final order issued in litigation, or when DHS and the contractor enter into a written agreement. The contractor will keep records of non- expandable property acquired under the contract for 3 years after the final disposition of the property. Contract period means the beginning date through the ending date specified in the original agraement/contract; extensions are consi- dered to be separate contract periods. 9, To comply with the requirements of the Immigration Reform and Control Act of 1986 regarding employment verification and retention of verification forms for any individuals hired after November 6, 1998, who will pedorm any labor or services under this contract. 10. To comply with the instructions and regulations issued by DHS for conducting financial and compliance audits. 11. To reimburse DHS, according to DHS' procedures, for any improper distribution or use of dOnated fCx~d, or for any loss of, or damage to, donated foods caused by the applicant's fault or negligence. 12. That any misuse of donated foods may cause them to be disqnalified from program participation, and that reinstatement is at DHS' option. 13. That any embezzlement, misuse, theft, or obtainment by fraud of donated foods or donated food-ralatod funds, assets, or property, shall cause the applicant to be subject to Federal criminsl prosecution. 14. Civil Rights (a) To comply with Title VI of the Civil Rights Act of 1964 (Public Law 88-352), Section 504 of the Rehabilitation Act of 1973 (Public Law 93-112), The Americans with Disabilities Act of 1990 (Public Law 101-336), and all amendments to each, and all requirements imp~sod, by the.~egula~i~ isa[md pussus~'lt, to.theso acts. In addition, the contractor agrees to comply with Title 40, Chapter 73, of the Texas Administrative Code, Theso provide in part that no persons in the United States shall, on the grounds of race, color, national origin, sex, age, disability, political pelisfs or religion be excluded from participation in, or denied, any aid, care, sorviee or other bensfits provided by federal and/or state funding, or otherwise be subjected to discrimination. (b)~'To comply with Texas Revised Civil Statutes Article 4419b-4, Sections 5.03 and 5.04 (relating to workplace and con- fidentiality guidelines regarding AIDS and HIV). (c) To compile date, maintain records, and submit reports as required, to permit effective enforcement of the above Acts and permit authorized DHS personnel during normal working hours to review such records, books and accounts as needed to ascertain compliance with the above Acts. If there ara any violations of this assurance, DHS and USDA have the right to seek judicial enforcement of this assurance. This assurance is binding on the Contractor, its succes- sors, transferees, and assignees as long as it receives assistance; or retains possession of anyassistance from DHS. The person whose signature appears on this contract is authorized to slgn this assurance on the behaff of the Contractor. The above assurances are given in consideration of and for the purpose of obtaining any and all federal financial as- sistance, grants and loans of federal funds, reimbursable expenditures, grant or donation of federal property, and interest in property, the detail of federal personnel, the sale and leaso.of, and the perm salon to uso, federal property or interest in such property or the furnishing of services without consideration or et a n~inal consideration, or at a consideration Which is reduced for the purposes of assisting the recipierlt, or in recognition of the public interest to bo served by such sale, lease, or furnishing of services to the recipient, or any improvements made with federal financial assistance extend- ed to the program applicant by DHS, This includes any federal agreement, arrangement, or other contract which has as one of its purposes the provision of cash assistance extended in reliance of the representation and agreements made in this assurance. IMPORTANT NOTICE SUMMER FOOD SERVICE PROGRAM OFFERED ONLY IN THE SUMMER OF 1994 To Parents and Participants: The Denton Parks and Recreation Department is happy to announce that we will be sponsoring the Summer Food Service Program which is funded by a grant from the U.S. Department of Agriculture. The program will provide free lunch for children 1-18 years of age. Lunches will be distributed Monday-Friday from 12 p.m. - 1:00 p.m. Ail children in attendance will be offered the same free meal with no physical segregation of, or other discrimination against any child because of race, color, handicap, sex, age, or national origin. This program will operate only during the summer of 1994 and will end on August 12, 1994. If you have any questions or concerns please call 566-8125. Thank you for your participationl Denton Parks and Recreation Department Form 1See · S~EOIAL NUTRITION F'RO~RA~S SINGLE AUDIT iDENTIFiCATiON DATA City of Denton Brenda Burton 321 E. McKinney (8171 566'8125 Demton, Texas 7'6201 061-1002 09/30/94 Check the appropriate.space indicating Whether contract is _ For-profit -- Non-profit ._XGovemmental Check tha appropriate box specifying program type: COMMODITY ASSISTANCE CASH REIMBURSEMENT I A National School Lunch Day AD Adult Care B Charitable Institutions BL Breakfast/Lunch C Area Agency on Aging CC CACFP Center I G Summer Camps . Day DH CACFP Home X H Summer Food Service SF Summer Food J ~ Jails SM Special Milk K Soup Kitchen TE TEFAP I TEFAP Commodities nd cate the source, and amount of federal financial assistance: SOURCE AMOUNT see attached SignaTure of Person Complet~ Form Date J T.loyd I-Iarrell, City ~anager Name, Title {Please pr'iht or type) ' ~ HUB CERTIFICATION APPLICATION NON-PROP'i f ORGANIZATIONS A Non-Profit Historically Underutilized Businees is a non-profit organization in which at least 51 percent of the governing board ar~ b), defin.ition, one or more persons who are socially disadvamaged because of their identification as members of the following groups have suffered the effects of discriminatory practices or similar insidious circumstances over Which they have no control: Black, Hispanic Asian Pacific, American ~dlan, Woman or Persons with Disabilities. Currently the Texas De. parm~nt of Human Services is the onl State Agency that recognizes persons with disabilities as a HI.J'B class. CorreCt completion of this application will place your organization on a HUB '~endor listing which is accessed by Texas State Agencie for procurement opportunities. N 1. IDEN'rI~ICATION NUMBER PI.~:ASE INDICATE TH~ TYPE OF NUMBER YOU ARE PROVIDIYqG; ~ Social Security Number (9 digits) [~ Federal Employer ~dentification Number (9 digits) 2. INFORMATION ABOUT TI--TE ORGANIZATION: Name, Address (to which bid requests are to be mailed), telephone and c°unty ORGANIZATION NAME STILEET ADD1LESS OR P.O. BOX , TX CITY AND ZI~ T~.T-~tPHONE (Area Code and Number) COUNTY 3. Members of Board: List all members of governing board and provide requested information on each, as appropriate. (Sex; Ethniciry - Anglo (A), Black (B), Hispanic(H), Asian Pacific (AP), American Indian (Ar); Disabled- yes/no). NAME 'lille SEX ETHNICITY DISAB~ May 19~. 4. If bidding all geographic areas check [~. If bidding only certain geographic area numbers, circle' appropriate number(s). 1 2 3 4, 5 $ 7 It 9 10 I1 12 13 14 15 16 I? 18 19 20 21 22 23 24 25 5. Is your organization located in an enterprise zone? (An enterprise zone is an industrial district that receives a tax benefit.) 6. [] Please send me i~formation on how to get on the General Services Commission central bidders mailing list. An annual fee required for all individuals and organizatiom listed on th? central bidder~ mailing list. 7. Comment~: : 8. I, the undersigned certify, under penalty of law, that ~he above and foregoing in{omar, ion is a full, true Md correct statement of ti: facts and that intentional misrepresentation of fac} is subject to prosecution. SlGNATUILE - AUTHORIZED PEP, SON 'iiTLE DATE RECHECK THIS APPLICATION TO ENSUKE YOUR KESPONSE OR ENTKY ON EACH RETURN COMPLETED FORM TO ADDRESS SHO~'4 BELOW. :OR STATE AGENCY USE ONLY: Agency Number Agency Representative Commodity Code of Contractor: Class Item No.(s) Description Class hem No.(s) Description Class Item No.(s) . D~cription May 19 Map used to determine area in Question 4' HIGHWAY DISTRICT t~AP DISTRICT 22 IS Dr=! ~ CLASS 948 HE~tLTH-KELATED SE~IC~.S** (not Human Services - See Class 952) °o 21 Consulting Services 74 Professional Medical Services 25 Counseling Management Services {including General Practice and 28 Dental Services All Specialities) 32 Dietician Services 76 Psychologists and Psychological 42 Health Care Management Services Services 46 ~ospitalizatiom Services 86 Therapy Services 52 Infant Mortality Reduction 90 Training (Seminars} ~ervi=~ (£~= -- Public Health) Ini%iative Services 64 Nursing Services 92 Training (seminars) Services (for 68 Optician and Optomet=ical Services Social Services) 99 Services Not Otherwise Classified (not M.D.) 72 Pharmaceu=ical Se---;ices -"See Art. 664-4, V.T.C.S., -professional Services Procurement Ac=", end 6252-llC, V.T.C.S., "Use of'Private Consul=ants by State Agencies", for special categories of Professional Personnel Services not included in this Class 948. CLASS 952 .H'UMA.N SERVICES 05 Alcohol and Drug Detoxifica~ion 53 Home Manag~en= Semites Services 54 Hom~k~r 06 Alcohol and Drug Prevention se~ices 60 Job Search Workshop Se~ices 10 Be=be= and Beautician Se~ices 64 ~uary and Funeral Se~icms !5 Case Manag~en= Se=vioes 67 Parenting In=e~en=ion .Services !7 Child ~use ~=even=ion Semi=es 71 Rape and Sexual Assual= prev~n=ion 18 Child Care Food ~rogr~ Se~ices 20 Correctional Services 74 Refe=ral Se~ices 75 Refugee Assis:ance ServiCes 2! Counseling Services 25 Day Car~ Servidms ' 78 Safe Housing Services 2~ Day Care Training Consor=i~ 80 Se~or ~des Progr~ Services 30 Delivered Meals Set=ices 83 S~e= You=h ~rogr~ Services 32 Do~=ile Ca=e Semites 84 Suppl~en=al Foo~ 36 EmeTgency Food'Se=vic~s 85 Suppo~ Se~ices 37 ~e=gency Shei=er Semites 88 Teenage pregna~ Se~ices 39 Kmplo~en= Generating Ac=ivi=ies 90 Training and Ins=ruction Services S~i=es (for C!ien=s; no= Staff - See 42 F~iy Planning' Servicms Class 924) 43 F~!y and Social se~i=m~ 91 Transitional Do, oils Services 45 .Food S=~ps and Coupons Se~ices 92 Transitional Living 49 Halfway Housing Se~ices 95 Youth Car~ Semites 51 Head Star= ~rog=~ Se=vi=es 99 $erv~=-s No~ O~herwise Classified !59 SUM]VfER FOOD SERVICE PROGRAM AGREEMENT STATE OF TEXAS § COUNTY OF TRAVIS § The Texas Department of Human Services. hereinafter referred to as TDHS, AND CITY OF DENTON hereinafter referred to as the contractor, do hereby make and enter into this contract, as required by the National School Lunch Act (Section 13) and the Summer Food Service Program, hereafter referred to as the SFSP, Federal Regulations (7 Code of Federal Regulations [CFR], Part 225). MUTUAL AGREEMENTS The Pat'ti ~s mutually agree: A. If the contractor fails to provide servic.es in accordance with the provisions of this contract, the Department may, upon written notice of default to the contractor, immediately terminate the whole or any hart of this contract and refuse to pay claims for reimbursement. Such t~rmination and/o~r ~efusal to l~ay claims for reim?ursement shall not be exclusive remedy but slall be in addi~i0fi' to any other rights and remedies provided by law or under this contract. B. I~ federal and state laws or other requirements are amended or judicially interpreted so that the continued fulfillment of this contract, on the part .of either party, is substantially ttnreasonable or impossible, or if the parties are unable to agree upon any amendment which would therefore be needed to enable the substantial continuation of the services contemplated Iy this contract, then the parties shall be discharged from any further obligations created nder the terms of this contract, except for the equitable settlement of the respective accrued nterast or obligations, including audit findings, incurred up to the date of termination. C. 'his contract may be canceled by mutual consent. However, if such mutual consent cannot e attained, then and n that event, either party to this contract may consider it to be canceled ~ithout cause by giving thirty (30) days notice in' writing to the other party and th s contract hall thereupon be canceled upon the expiration of such thirty (30) day period. Nothing in this paragraph shall be construed to prohibit immediate cancellation pursuant to above .aragraphs A and/or B. II. CERTIFICATIONS A. Immigration Reform and Control Act of 1986 - The contractor agrees to comply with the requirements of the Immigration Reform and Control Act of 1986 regarding employment' verification and retention of verification forms for any individuals hired after November 6, 1986, who will perform any labor or services under this contract. B. Regarding Debarment, Suspension, Ineligibility, or Voluntarily Exclusion For Covered Contracts - The contractor certifies, by execution of this agreement, that neither it nor its principals is presently debarred, suspended, proposed for debarment, declared ineligible, or voluntarily excluded from participating in this contract by any federal department or agency or by the State of Texas. By making this certification the contractor agrees to the following terms: 1. The above certification is a material representation of fact upon which reliance was placed when this contract was entered into. If-it is later determined that the contractor knowingly rendered an erroneous certification, in addition to other remedies available to the federal government, the Department of Health and Human Sarviees, United States Department of Agriculture or other federal department or agency, or the Texas Department of Human Services may pursue available remedies, including suspension and/or debarment. 2. The contractor shall provide immediate written notice to the person to which this certification is submitted if at any time the contractor learns that the eartification was erroneous when submitted or has become erroneous by reason of changed circumstances. 3. The words "covered contract," "debarred," "suspended, .... ineligible," "participant," "person," "principal," "proposal," and "voluntarily excluded," as used in this certification have meanings based upon materials in the Definitions and Coverage sections of federal rules implementing Executive Order 12549. Usage is as defined in the attaehmant. 4. The contractor agrees by submitting this certification that, should the proposed covered contract be entered into, it shall not knowingly enter into any subcontract with a person who is debarred, suspended, declared' ineligible, or voluntarily excluded from participation in this covered transaction, unless authorized by the Department of Health and Human Services, United States Department of Agriculture or other federal department or agency, and/or the Texas Department of Human Services, as applicable. 5. The contractor further agrees by submitting this certification that it will include TDHS Form 2046 titled "Certification Regarding Debarment, Suspension, Ineligibility, and Voluntary Exclusion for Covered Contracts" without modification, in all covered subcontracts and in solicitations for all. covered subcontracts. 6. A contractor may rely upon a certification of a subcontractor that is not debarred, suspended, ineligible, or voluntarily excluded from the covered contract, unless it knows that the certification is erroneous. A contractor must, at a minimum, obtain certifications from its covered subcontractors upon each subcontract's initiation and upon each renewal. CERTIFICATIONS (continued) 7. Nothing contained in all ~he foregoing shall be construed to require establishment of a system of records in order to render in good faith the certification required by this certification document. The knowledge and information of a contractor is not required to exceed that which is normally possessed by a prudent person in the ordinary course of business dealings. 8. Except for contracts authorized under paragraph 4 of these terms, if a contractor in a covered contract knowingly enters into a covered subcontract with a person who is suspended, debarred, ineligible, or voluntarily excluded from participation in this transaction, in addition tO other remedies available to the federal government, Department of Health and Human Services, United States Department of Agriculture, or other federal department or agency, as applicable, and/or the Texas Department of Human Services may pursue available remedies, including suspension and/or debarment. C. Regarding Federal Lobbying - This certification applies only to this contract and is a material representation of fact upon which reliance was placed when this transaction was made or entered into. Submission of this certification is a prerequisite for making or entering into this transaction imposed by section 1352, title 31, U.S. Code. Any person who fails to file the required certification shall be subject to a civil penalty of not less than $10,000 and not more than $100,000 for each such failure. The contractor certifies, to the best of his or her knowledge and belief, that: 1. No federally appropriated funds have been paid or will be paid, by or on behalf of the undersigned, to any person for influencing o~' attempting to influence an officer or employee of any agency, a member of Congress, an officer or employee of Congress, or an employee of a member of Congress in connection with the awarding of any federal contract, the making of any federal grant, the making of any federal loan, the entering into of any cooperative agreement, or the extension, continuation, renewal, amendment, or modification of any federal contract, grant, loan, or cooperative agreement. 2. If any funds other than federally appropriated funds have been paid or will be paid to any person for influencing or attempting to influence an officer employee of any agency, a member of congress, an officer or employee of Congress, or an employee of a member of Congress in connection with this federally funded contract, subcontract, subgrant, or cooperative agreement, the undersigned shall complete and submit Standard FormoLLL, "Disclosure Form to Report Lobbying," in accordance with its instructions. 3. The contractor shall require that the language of this certification be included in the award documents for all covered subawards at all tiers (including subcontracts, subgrants, and contracts under grants, loans, and cooperative agreements) and that all covered subrecipiants shall certify and disclose accordingly. The contractor certifies that all information submitted pursuant to this agreement Is true and correct. The contractor understands that the deliberate misrepresentation or withholding of information is a violation of this contract and may result in prosecution under applicable state and federal statutes. Non School Sponsors - Page 5 VII. EFFECTIVE DATE AND SIGNATURES For the faithful performance of the terms of this contract, the parties hereto in their capacitie~ stated, affix their signatures and bind themselvesl City of Denton Name of the Contracting Organization (Please Print or Type) Lloyd Harrell Name of the authorized representative of the contracting organization (Please Print or Type) City Manager Title Please print or type, in the spaces provided above, the name and title of the authorized representative signing this agreement on behalf of the contracting organization. Effective Dates: through By: .... Date: Revised February 1994 Non School Sponsors - Page 6 o~ Hurna~ Senses SUMMER FOOD SERVICE PROGRAM FOR CHILDREN ,' ~FOR OHSUeE ONLY SITE INFORMATION Village East Apartments ~817) 566-8125 1700 Village East Denton, T~xas 76201 A~ACH A MAP W~H THE S~ SERVICE AREA ID~FIED' ~ Residential Camp SRe ~ing Pflmaflly MJgm~t Children ~ ~her Site 1. Indi~teT~eofSite: ~(se~ingonetofourmeais) ~C.(~lngonetotourm~) ~ E. (se~ing one to four meals) ~ NonesldenflalCamp S~e Sewing P~madly Homele~ Children B.(se~lng one to four meals) ~ D.(~wing one to four m~b) 2. ~st A~ ~unfies se~ed by ~is site: Denton 3. A. Jsyoorsiteopen: ...................................................................................... ~Yes ~N B. Jsyoursiteenmlled? ................................ : ................................................... ~Yes ~N C. Site Eligibili~: Enter ~e per~n~ge of ~lldren eligible for free ancot redu~d pd~ meals for ~e site (SFSP Handbcu~ Chapter II) ................................ D. If open sites, submit do~menta~on suppo~ng ~is parentage figure. For open sites using s~ool data, list ~e s~ools used to do~ment site eligibilJ~, as appli~ble: E, For enrolled sites, Form 1531 will be used to document eligibility. if the enrolled site used school data, list the school used to document the site: 100% F, What is the percentage of free or reduced-price meals for the site? ........................ ' ............... 4, Did the site paffdcipate in previous years' SFSP? (SFSP Handbook, Chapter fi)";'~: .': .'...: : ................. L-J Yes ~ Nc If Yes, give name of con~'a~ng organization: 5. Monitoring Plan (SFSP Handbook, Chapter liD: Enter date of monitoring review to be c~nducted w~thin: June 8 June 72 July 20, August 10 6. Meal Service Pedoc~ Information SFSP Handbook, Chapter II): Breakfast i A.M, Supplement Lunch 125 12:00 p.m. 1:00 p.m. P.M. Supplement Supper 7, Method of Food Preparation by Can~acting Organization (SFSP Handbook, Chapter 11) 'S"~;n~ist~! ~--]Cent~lKitchen lveJ-]qn°e;alngSchooiFoodAuthority ['-lFoodServlceMa*nagementCompamyflncludesAliYe~rContractsl 8. Indicate the system Is be used for the serving of meals and the supervision of children during meal service period (SFSP Handbook, Cafeteria.style Children ere Seated Children Uno Up [] ss, ssrv , [] sn, sro hive. M.,S [] ced ,sk U, ssts [] 0then 9. List site personnel who will be involved to any ex~ent in the meal service. (SFSP Handbook, Chapter Ii): Site Supervisor 1 Supervise and a~sist with distribution of meals, monitor and maintain meal temperature, stie clean-up, and other duties as assigned Site Helper/Server 2 Assist site supervisor 10. indicate what provisions will be made for meal service dudng periods of inclement weather (SFSP Handbook, Chapter Il) [] Indoor Meal Meal Service Servive [] Wilt Be Cancelled [] Other:. 11. If the site feeds primarily homeiwse children, what methods are used to ensure that money, food stamps, or in kind services are required for meals? N/A 12. Are meals delivered to the site? ...........................................,...,,....,,...,..., .. .... []Yes ~'~ IF YES, COMPLETE ITEMS 13, 14, & 15. IF NO, FORM IS COMPLETE EXCEPT FOR CERTIFICATION AT BOTTOM. 13. Indicate the means of communication with the vendor which will be used to adjust meal deliveries. (SFSP Handbook, Chap'i [] Site Personnel Will Contact Administrative Site Personnel Will Communicate Staff, Who Will Contact Vendor [] Otmotly With Vendor 14. Will delivery be within one hour of the food service period? (SFSP Handbook, Chapter II) ................... ' E~Yes If no, describe arrangements within standards prescribed by local health authorities'for delivery and holding of meals untll time of se 15. If there is an excess of meals deiiverad, meals will be (SFSP Handbook, Chapter III): Stored in Refrigerator r--'q Thrown Away ~ Returned to Vendor [] end Served ti~e Next Day L._J et the Site L~J far OtcpooeJ [] Other:. ~ CEF~TIFY that the information on this form I.~4~ue and correct to the best of my knowledge. I certify that th s site has been visit end that It h~'he capability a~fd facilities fo/'~l'~e meal service planned for tile number of children anticipated, I know that deliber; flmisre~[.es~tlo?;~fwlthf~o~'ding of In~r~lon may reset in prosac~no~u%~m~:~:;l%~, stats'and federal statutes, Llgyd Harrell Ti~Citym Manager !~o~ i-~ Approved [--] Deniscl: reason: et HurnanSe~s , SUMMER FOOD SERVICE PROGRAM FOR CHILDREN SITE INFORMATION N~o~S~e ~ (817) 566-8125 Borman Elementary- School 1201 Parvin Denton, Texas 76201 k~AgH A MAP W~H THE S~ SERVICE AREA I~E~FI~ Non~ld~,~t ~am~ ~ S~ S~l~g Pamaaly ~om~l~ ~hildr~ ~ ~.(t~lngo~tofour~ls) ~ ~.(~t"lo~tol°~mak 2. ~st A~ ~un~es se~ed by ~is sits: De~o~ B. Is your site enrolled? ..................................................................................... C. Sits Eligl~ili~: Enter ~e per~n~ge of ~ildmn eligible for fr~ ~or redu~d pd~ meals for ~a sits (SFSP Handboo~ Chapter II) ................................. [ 00~ D. If open sit~s, submit da~ment~on suppo~ng ~is per~ntage figure. For open sitas ~sing s~ool dat~, list ~a s~ools used to do,merit site ~ligibili~. E. For enrolled sites, Form 1531 will be used to document eligibility. If the enrolled site used school data, list the schoDI used to document the site: 100% F. What is the percentage of free or reduced-price meg s for the.site? ............................... 4. Did the site! participate in previous years' SFSP? (SFSP Handbook; Chapter tl)":'~: ' . ~"'~Yes [] N~ If Yes, give name of ¢on~a~ng organlzGfion: 5, Monitoring Plan (SFSP Hsndbook, Chapter III): Enter date of monitoring review to be conducted within: A. mrst we~K Olu©Perat~nJne8 B.F'~t Four Wee~ot opem~Onjune 22 6. Meal Service Pedod Information 'SFSP Handbodk, Chapter II): NUMBER OF MEAL SERVICE 'nME 'r~Es OF MF~ EMGIDL~ CHILDeEN ENDING TO BE SERVED' BEGINNING ..., Brealdasi A.M. Supplement Lanch 125 11:45 a.m. 12:45 p.m. P.M, Supplement Supper 7. Method of Food Prep~'ation by CDntz'acflng Organization (SFSP Handbook, Chapter II) 8. Indicate the system to Pe used for the serving cf meals and the supervision of children during meal service period (SFSP Handbook, Cha~: Cafeteria-style Children are Seated Children Uno Up [] Meal Servi,e [] end are Given Meals [] end Pick Up Meals [] Other: 9. List site personnel ~ho will be involved to any extent in the meal service. (SFSP Handbook. Chapter ri): Site Supervisor I Supervise and assist with distributionof meals, monitor and maintain meal temperature, site clean-up, and other duties as assigned Site Helper/ Server 2 Assist site supervisor 10. Indicate what provisions will be made for meal service during periods of inclement weather (SFSP Handbook, Chapter [I) [] Indoor Meal Meal Service Service [] Will Be Cancelled [] Other:. 1% If the site feeds primarily homelwss children, what methods are used to ensure that money, food stamps, or in kind services are required for meals? N/A 12. Are meals delivered to the site? ..................................................................... J'-~ Yes ~ IF YES, COMPLETE ITEMS 13, 14, & 15. IF NO, FORM IS COMPLETE EXCEPT FOR CERTIFICATION AT BOTTOM. 13. Indicate the means of communication with the vendor which will be used to adjust meal deliveries. (SFSP Handbook, Chap. ii): [] SlteStaff,PersonneIwho Will WlltcontactContaCtvendorAdmtnlstratlve []DlrsctlySIte PsreonneJWith VendorWlll Communicate 14. Will delivery be within one hour of the food service period? (SFSP Handbook, Chapter II) ..................... [] Yes [] ' If no, describe arrangements within standards prescribed by local health authorities'for delivery and holding of meals until time of servi; 15. If there is an excess of meals delivered, meals will be (SFSP Handbook, Chapter III): ~.-~ Stored fn Refrigerator Thrown Away Retumed to Vendor and Served the Ne~t Day [] Site [] Disposal at the for [] O~hec ~ ~.:~TIFY tha~the information on this form Js true and correct to the best of my knowledge cart fy that this site has been visit am~ ~hat It h~.~./the capat~lilty and/facilities fer.~f~mesl service planned for the number of children anticipated. [ know that deliber~ ~tlon or wltht16ic~lg of i~orl~n may result in prosecution under applicable state'and federal statutes. I.e. J-'"~l A p proved ~-'~ Denied; reason: ~t Human Se~c~s SUMMER FOODsITESERVICEiNFORMATioNPROGRAM FOR CHILDREN Ginnings Elementary School I (817) 566-8125 820 Sun Valley Denton, Texas 76201 From: 6/6/94 through: 7/1/94 eratingDays: ATTACH A MAP WITH THE SITE SERVICE AREA IDENTII'i~.D ~ Residential Camp ~ Site Serving Primarily Migrant Children Other Site 1, Indicate Type of Site: I I A.(serving one to four meals) I I ¢.(servtng one to four mssls) [] E. (serving one to four meals) Nonesidentisl Camp ~ Site Serving Ptimarily Homeless Children [] B.(serving one to four meals) I I D.(servtng one to four meals) 2. LJst ALL counties served by this site: .................. E~Yes ~]No 3. A. Is your site open: ............................................................. ' [~] Yes r-]No B. is your site enrolled? C, Site Eligibility: Enter the percentage of children eligible for free and/or reduced 100% price meats for the site (SFSP Handbook, Chapter I1) D, If open sites, submit documentation supporting this percentage figure, For open sites using school data, list the schools used to document sits eligibility, as applicable: E, For enrolled sites, Form 1531 will be used to document eligibility. tf the enrolled site used school date, list the school used to document the site: 100 % F, What is the percentege of free or reduced-price meals for the site? .......................... 4, Did the site partidpate in previous yeers' SFSP? (SFSP. Handbook, Chap{er II) ................................ llYes I~1 No If Yes, give name of cont~'actJng organization: 5. Monitoring Plan (SFSP Handbook, Chapter Ill): Enter date of monitoring review to be conducted within: .~ Rrst week oi oPera,on ;. A~ii~r~ June 8 A.M. Supplement 12:45 p.m. Lunch 40 11:45 a.m. P.M. Supplement, Supper 7. Method el Food Preparation by Contrscting Organization (SFSP Handbook, Chapter Il) Se~-~';;a~t~n E~CentreiKitchen .ver'Z~%sing School Food Authority r'-] Food Service Management Company (~ncludes All Year Contracts) 8. indicate the system to be used for the serving of meals and the supervision of children dudng meal service period (SFSP Handbook~ Chapter Cafeteria.style Children are Seated ~ Children Une Up [] Meal Service [] and am Given Meals L~ end Pick Up Meals ' [] Other: 9, List site personnel who will be involved to any ex~ent in the meal service, (SFSP Handbook, Chapter II): 'TITLE OF PORTION NO. IN POSrTION I SPEC1FIC FOOD SERvIca PROGRAM DUTIES Site Supervisor 1 Supervise and assist w~th distribution of meals, monitor and maintain meal temperature, site cleanTup, and other dutiss as assigned Site Helper/Server 1 Assist site supervisor 10. Indicate what provisions will be made for meal service during periods of inclement weather (SFSP Handbook, Chapter II) Indoor Meal Meal Service [] Service [] Will Be Cancelled [] Other:. 11, If the site feeds primarily homelwes children, what methods are used to ensure that money, food stamps, or in kind services are not required for meals? N/A 12. Are meals delivered to the site? ..................................................................... [~yes [] No IF YES, COMPLETE ITEMS 13, 14, & 15. IF NO, FORM IS COMPLETE EXCEPT FOR CERTIFICATION AT BOTTOM. 13. Indicate the means of communication with the vendor which will be used to adjust meal deliveries. (SFSP Handbook, Chap. [] Site Personnel Will Contact Administrative Site Pemonnel Will Communicate Staff, Who WTil Contact Vendor [] Directly With Vendor 14. Will delivery be within one hour of the food service period? (SFSP Handbook, Chapter II) ..................... [] Yes [] No if no, describe arrangements within standards prescribed by local health authorities for delivery and holding of meals until time of service: 15. If there is an excess of meals delivered, mesls will be (SFSP Handbook, C~apter Ill): Stored in Refrigerator Thrown Aw~y Returned to Vendor [] and Servod ,he ,e= gay [] st the Sito [] for glapoc~, [] ~he~. I CERTIFY that the information on this form j,a~rue and correct to the best of my knowledge. I certify that this site has been visited and that tt has ~ capability and facllltlesJ/Z~Mthe meal service planned for the number of ch dren anticipated. I know that cteIIberate or o, .t,on mav resu,t ,n atate snd,edera, stat,.tes. Lloyd Harrell City Manager o~ Human s~-v~s SUMMER FOOD SERVICE PROGRAM FOR CHILDREN ~FOR OHSUBE ONLY S TE NFORMAT ON (817) 566-8125 "%~slm~e~e N~'g'hborhood From: 6/6/94 ~hrou~h: 8/12. /94 ~ratin~ Ca~s: ATTACH A MAP WITH THE SITE SERVICE AREA IDENTIFIED ResidenUal Camp Site Serving Primarily Migrant Children Other Site 1, indicate Type of Site: [] A.(servlng one to four meals) [] C,(serving one to four meals) [] E.(serving one to tour meals) Nenesldenflsl Camp Site Serving Primarily Homeless Children [] B.(serving one to four mssis) [] D.(ssrving one to four meals) 2. Ust ALL c~3UnfiBS served by this site: Denton 3. A. lsyoursiteapen: ..................................................................................... ~lYes r--IN B. [s your site enrolled? ................................................................................... [--']Yes r-~']N C, Site Eligibility: Enter the percentage of children eligible for free and/or reduced 19% palco meals for the site (SFSP Handbook~ Chapter Il) D. If open sites, submit documentation support;ng this percentage figure. For open sites using school data, list the schools used to document sits eligibility, as applicable: N/A E. For enrolled sites, Form 1531 will be used to document eligibility. if the enrolled site used school data, list the school used to document the site:. F. What is the percentage of free or reducad-pdco meals for the site? .................................... . 100% 4. Did the site participate tn previous years' SFSP? (SFSP Handbook; Chapter tl)"~r: .'~ ."/..: .... ~ ............... ~'-]Yes [] N if Yes, give name of con~'acflng organization: City of Denton 5. Monitoring Plan (SFSP Handbook, Chapter lit): Enter date of monitoring review to be conducted within: June 8 B. FtrstFourWee~ofO~em~Onjune 22 July 20, August 10 6. Meal Service Period Information I SFSP Handbook. Chapter II): NUMBER OF MEAL SERVICE TIME Breakfast A.M. Supplement Lunch 50 I2:00 p.m. 1:00 p.m. P.M. Supplement Supper 7, Method et Food Preparati~3n by Contracting Organization (SFSP Handbook, ChaDter II) 8. Indicate the system to be used for the serving of meals and the supervision of children during meal service period (SFSP Handbook. Chap: Cafeteria.style Children are Seated Children Line Up [] Meal Service [] end are Given Meals [] and Pick Up Meal, [] Other: 9. List site personnel who will be involved to any ex~ent in the meal service. ($FSP Handbook, Chapter [[): T[TL~ OP POSITION [NO. JN ~Cn'ION sP~c~m¢ Fooo s~qvlo~ P~O~RA~ DUTIes Site Superviosr t 1 Supervise and ~ssist with distribution of mealy monitor and maintain meal temperature, site clean-up I and other duties as assigned Site Helper/Server 1 Assist site supervisor 10. Indicate what provisions wl]l be made for meal service during periods of inclement weather (SFSP Handbook, Chapter indoor Meal Meal Service [] Service [] Will Be Cancelmd [] Other:, 11. if the site feeds primarily homelwse children, what methods are used to ensure that money, food stamps, or in kind serwces are required for meals? N/A 12. Are meals delivered to the site? ...........................................,..,.......,,..., .... .....r~Yes ~ IF YES, COMPLETE ITEMS 13, 14, & 15. IF NO, FORM IS COMPLETE EXCEPT FOR cERTIFICATION AT BOTTOM. 13. Indicate the means of communication with the vendor which will be used to adjust meal deliveries. (SFSP Handbook, Chap. [] Site Personnei Wilt Contact Administrative Site Personnel Will Communicate Staff, Who WIll Contact Vendor [] Directly With Vendor 14. Will delivery be within one hour of the food service period? iSFSP Handbook, Chapter Il) ..................... [] Yes r~ if no, describe arrangements within standards prescribed by local health authorities'for delivery and holding of meals until time of servk 15. If there is an excess of meals delivered, meals will be (SFSP Handbook, Chapter Ill): Stored hi Refrigerator I'"'"1 Thrown Away r---i Returned to Vendor [] and Served the Nexl Day [~J at the Site [~J for Disposal [] O~her: i CERTIFY that the Inforrnatlon on this form Is,true and correct to the best of my knowledge. I certify that this site has been vis t er~d that It h~tthe capability and facilities for/~e meal service planned for the number of children ant c pated. I know that de misr..~.f~es~r~eflon or wittJh~'fding of [nf~?r]~ion may result In prosecution under applicable state'and federal statutes. Lloyd Harrell City Manager ONLY J Title Texas De~rlmen! .~ ~i~.: '~,~OR OHS,USE ONLY ' of Huma~ Serv.~s SUMMER FOOD SERVICE PROGRAM FOR CHILDREN SITE INFORMATION ~o~s~t, _ ~ (817~ 566-8t25 T~ Clubhous Program Mary Hufford Court Dentonl'Texas 76201 Jun, Pe~°l~°n°tF~l~J~ay~r'~JdaY~') I Num~rofO~ ~May ~ 19 20 From: 6/6/94 ~mugh: 8/12,/94 I em~ngDays: ~ACH A MAP ~H THE S~ SERVICE AREA ]DE~FIED Residential Camp ~ S~e ~wlng P~ma~iy Migrant Chlldmn ~her Site 1. indi~teT~eofSIte: ~(~lngonetofourmeals) ~C.(se~lngonetofoutm~b) ~E.(sewlngonetofourmeals) Nonesldenflal Camp ~ S~e ~ng Pflmafl~ Homele~ Chlld~ ~ B.(sewtng one to tour meals) ~ D.(~wlng one to lout m~) 2. ~st A~ ~unfies sewed by ~is site: 3. A. Is your site open: ............................... ~Yes ~N B. Is your site enrolled? ............................ ~Yes ~ N C. Sim Eligibili~: Enter ~e per~n~ge of ~lldrsn eligible for fr~ ~or redu~d pd~ meals for ~e site (SFSP Handbco~ Chapter II) D. If open sites, submit do.inanition suppo~ng ~is parentage figure. For open sites using s~ooi data, list ~e s~ools used to do~ment site elig[bili~, as appli~ble; E. For enrolled sites, Form 1531 will be used to document ellgibility. If the enrolled site used school data, list the school used to document the site: 100% F. What is the percentage of free or reduced-price meals for the site? ..................................... 4. Did the site participate in previous years' SFSP? (SFSP Handbook; Chapter tl)":'~: .: ;.'.. ;.....:. · .. .................. ~L~ Yes L...J IfYes, give' name of cont~acting organization: City of Denton 5. Monitoring Plan (SFSP Handbook, Chapter Ill): Enter date of monitoring review to be conducted within: July 20, 10 June 22 August 6. Meal Ser~ce Pedod Information (SFSP Handbook, Chapter II): TYPES OF MEAL~ ELIGIBLE CHILDREN TO BE SERVED' BEGINNING ENDING Breakfast A.M, Supplement Lunch 30 12:00 p.m. 1:00 p.m. P.M. Supplement Supper 7. Method of Food Preparation by Con~acfing Organization (SFSP Handbook. Chapter II) S~;nPa~t:n ['--]Centr~,}(It;hen VeE_~]n~sing School Food AuthoritY l'::]FoodServioeMa'nagementComr~any(ineludesAllYearContraes) 8, Indicate the system to be used for the serving of meals and the supervision of children during meal service period (SFSP Handbook, Chap: [] Cafeteria-styleMeal Service [] Childrenare are Seated ~ Children Une Up and Given Meals ~ and Pick Up Meals [] Other: 9. List site personnel who will be involved to any extent in the meal service. (SFSP Handbook, Chapter TITLE OF POSITION I NO. rN POSITIOH SPEC1FIC FOOD SERVICE PROGRAM DUTIES Site Supervisor i Supervise and assist with distribution of meals, monitor and maintain meal temperature', site clean-up and othe duties as assigned 10. Indicate what provisions will be made for meal service during periods of inclement weather (SFSP Handbook, Chapter II) [] Indoor Meal Meal Service Service [] Will Be Cancelled [] Other. 11. If the site feeds primarily homeiwes children, what methods are used to ensure that money, food stamps, or in kind services are required for meals? N/A 12. Are mealsdeiivered to the site? ...........................................,,.....,.....*............[]Yes IF YES, COMPLETE ITEMS 13, 14, & 15. IF NO, FORM IS COMPLETE EXCEPT FOR CERTIFICATION AT BOTTOM. 13. indicate the means of communication with the vendor which will be used to adjust meal deliveries. (SFSP Handbook, Chap. Ii): Site Personnel Will Contact Administrative Site Personnel Will Communicate [] Staff, Who Will Contact Vendor [] Directly With Vendor 14. Will delivery be within one hour of the food service period? ($FSP Handbook, Chapter II) ..................... r'~yes r'~ t if no, describe arrangements within standards prescribed by local health authorities for dalivery and holding of meals until ime of serv 15. ]f there is an excess of meals delivered, meals will be (SFSP Handbool~, Chapter Ill): ] Stored In Refrigerator I--'1 Thrown Away Rstumed to Vendor and Served the Ne~t Day L_J at the Site [] for Disposal [] O~her: ! CERTIFY t ha.,t~the Information on this form Is ~'/~'e and correct tO the best cf my know edge. I certify that this s te has been visit. ar,('J that It hv~.t.he capablllt~ an~f fac,lties.~or~,~ meal service planned for the number cf children anticipated. [ know that de beta _misr~resj~ff_ etlon or wltht'/old~ng of lnfgJt~3~Y~]on may result In prosecution uncler applicable stats'and federal statutes. ~oa ~ ~Ap~rsved ~Onnied: raasen: Human Se~,~:~s SUMMER FOOD SERVICE PROGRAM FOR CHILDREN SITE INFORMATION (mc. ~C) Denia Park (817) 566-8125 1001 ParVin Denton, Texa~ 76201 ~May From: 6/6/94 through: 8/12/94 'sratln~Namber°fOP'Days: Jun, AU~. A"CrACH A MAP WITH THE SITE SERVICE AREA IDENTIFIED Residential Camp ~ Sits Serving Pitmafl[y Migrant Children Other Site 1. Indicate Type of Site: r--'iA.(servtngonetofeurmeala) [__!C.(servlngonatofourmseis) [~'"~'"~E.(ssrv[ngonetofourmeals} Nonesldentlal Camp ~ Site Sen'lng Prlmar~ly Homeless Children [] S.(serving one to four meals) I I D.(serving one to fou~ meals) 2. LJst ALL counties served by this site: Dent:on 3. A. Is your site opan:. ~-'~Yes r--~N B, Is your site enmlied? ..................................................................................... []Yes ~"~N C. Site Eligibility: Enter the percentage of children eligible for free and/or reduced 64% pdce meals for the site (SFSP Handbook, Chapter II) D, If open sites, submit documentation supporting this percentage figure. For open sites using school data, list the schools used to document site eligibility, as applicable: N/A E. For enrolled sites, Form 1531 will he used to document eligibility, If the enrolled site used school data, list the school used to document the site: 100% F. What is the percentage of free or reduced-price meals for the.site? ............................ 4. Did the site partidpate in previous years' SFSP? (SFSP Handbook; Chapter tt)":r: ' . ~ Yes L--J N If Yes, give name of contracting organization: Cit7 of Denton 5. Monitoring Plan (SFSP Handbook, Chapter III): Enter date of monitoring review to be conducted within: June 8 B.F~tFourW~oiOpera~Onjune 22 July 20, August 10 6. Meal Se~Ce Pedod information SFSP Handbook, Cha ~ter II): Breakfast A.M, Supplement Lunch 40 12:00 p.m. 1:00 p.m. P.M, Supplement Supper ' 7. Me[hod of Food Preparation by Con~act~ng Organization (SFSP Handbook, Chapter [I) 8. Indicate the system to be used for the serving of meals and the supervision of children during meal service pedod (SFSP Handbook, Cha~.: Cafeteria.style Children are Seated Children Uno Up [] Meal Service [] and are nlven Meals [] end Pick Up Ueals [] Other:, g. List site personnel ~ho will be involved to any extent in the meal service. (SFSP Handbook, Chapter TITLE OF ]~OSTTION NO. IN POSfl'lCe SPEC/FIC FOOD SE~qVICE PROGRAM DUTIES Site Supervisor 1 Supervise and assist distribution of meals, monitor and maintain meal temperature, site *clean-up, and other duties as assigned 10. Indicate what provisions will be made for meal service during periods of inclement weather (SFSP Handbook, Chapter ]J Indoor Meal Moa( Sewlce [] Service []Will Be Cancelled [] Other:. 11. If the site feeds primarily homelwse children, what methode are used to ensure that money, fcod stamps, or in kind services are required for meals? N/^ 12. Are meals delivered to the site? ., [] Yes IF YES, COMPLETE ITEMS 13, 14, & 15, IF NO, FORM IS COMPLETE F..~(CEPT FOR CERTIFICATION AT BOTTOM. 13. Indicate the means of communication with the vendor which will be used to adjust meal deliveriea. (SFSP Handbook, Chap. II): Site Peraonfiei Will Contact Administrative Site Pemonnel Will Communicate [] Staff, Who WIll Contact Vendor [] Olmstly With Vendor 14. Wi(I delivery be within one hour of the food service period? (SFSP Handbook, Chapter Il) ..................... []Yes If nb, describe arrangements within standards prescribed by local health authorities'for delivery and holding of meals until time of se 15. Jf there is an excess of meals delivered, meals will be (SFSP Handbook, Chapter III): ] Stored in Refrigerator Thrown Away Retureed to Vendor end Served the Next Day [] ct the Site [] for Disposal [] O~hec i CERTIFY that the information on this form is true and correct to the best of my knowledge. I certify that this site has been visit e~d that It has t~capabliity and facilities for the meal aervJ.ce planned for the number of chi dren ant ci atari. I know that dellber= or w,,hh d, o, In,ormetlon > t in pro.out,on .ri.er ..p,i.b,e etet. an ,edere, stat.tee. ' 5~gnalUr~:~ffic~J Of Co~'rac1~nl~ O~gaz~Z~,l~on~,~ r O[te q & Harrell / City Manager 402 2004 T A C ~ & ~009 8. indicate the system to be used for the serving of meals and the supervision of children during meal service period (SFSP Handbook, Chapt Caleterta.style Children are Seated Children Une Up [] Meal Service [] and are Given Meals [] and Pink Up Meals [] Other:, 9. List site personnel who will be involved to any extent in the meal service. (SFSP Handbook, Chapter II): TITLE OF POSITION I E°' IH P0srl'10H I SPECfFIC FOOD SERVICE PROGRAM DUTIES Site Supervisor 1 Supervise and a~sist distribution of meals, monitor and ~maintain m~al temperature, site clean-up and other duties assigned Site Helper/server 1 Assist site supervisor 10, Indicate what provisions will be made for meal service during periods of inclement weather (SFSP Handbook, Chapter I1) Indoor Meal I-'"1 Meal Service i--1 Service L-.J Will Be Can~:elled I.~ Other:, 1 1. If the site feeds primarily h~rnelwse children, what methods are used to ensure that money, food stamps, or in kind services are required for meals? N/A 12. Are meals delivered to the site? ..................................................................... E~Yes r~ IF YES, COMPLETE ITEMS 13, 14, & 15, IF NO, FORM IS COMPLETE EXCEPT FOR CERTIFICATION AT BOTTOM. 13, Indicate the means of communication with the vendor which will be used to adjust meal deliveries. (SFSP Handbook, Chap. Site Personnel Will Contact Admlnlstretlve ~ Site Personnel Wtll Communicate [] Staff, Who WUI Contact Vendor ~ Directly With Vendor 14. Will delivery be within one hour of the food service period?'(SFSP Handbook, Chapter Il) ..................... [] Yes ~ If no, deSCribe arrangements within standards prescribed by focal health authorities'for delivery and holding of meals until time of servic 15. If there is an excess of meals delivered, meals will be (SFSP Handbook, Chapter III): Stored in Refrigerator l'~rewn Away Retureed to Vendor [] and Served the Next Day [] [] far Disposal at the Site [] Other:. I CF. RTIFY that~the ]nforrnatlon on this form Is truee~ correct to the best of my knowledge. I certlfy that this site has been visit~ arid that It ha..~he capabUIty and faculties for the m.&al service planned for the number Of children anticipated, i know that delibera lni,=r.e~e.secP-.aLtlon or wlthholdil~g/~'f information(nay result in prosecution under applicable state'and federal statutes. , . j (~,(..t Nam~ o, Oonlrn~ng A~en~y Lloyd! Harrell I City Manager FOR [] Appr~vec~ [] Denied; reason: DNS USE ONLY Title of Human Sa~ic~s SUMMER FOOD SERVICE PROGRAM FOR CHILDREN SITE INFORMATION Phoenix Park 566-8125 Wood Street Denton~ Texa~ . 7620~ k~iaY June Pedoci el Ooeraaon of Food Se.'vx:e (moJ~aY/yi'''mO Jciay/Tr') Number of Op..~/ ~ 19 ~ Ju~20 From: 6/6/94 through: 8/12/94 crating Days: ATTACH A MAP WITH THE SITE SERVICE AREA IDENT]FIED ~ Residential Camp Site Serving Primarily Migrant Children Other Site 1. Indicate Type of Site: I IA,(servlngonetofourmeals) [--]C.(servlngonetofourmsels) ~--~E.(servingonetofourmeals) ] Nonesldentlal Camp Site Sewing Primarily Homeless Chi]dran B.(serving one to four meals) [] D.(servlng one to tour meals) 2. List ALL counties served by this site: Denton 3. A. Is your site open: ......................................................................................... i-~Yes B. Is your site enrolled? ..................................................................................... []Yes [~]N C. Site Eligibility: Enter the percentage of children eligfbie for free and/or recluced 31% pdce meals for the site (SFSP Han,'Jbook, Chapter II) ..................................... D. If open sites, submit documentation supporting this percentage figure. For open sites using school data, list the schools used to document s tee gib lib/, as applicable; N/A E. For enrolled sites, Form 1531 will be used to document eligibility. If the enrolled site used school data, list the school used to document the site: [00% F, What is the percentage of free or reducedopdce rneals for the site? .......................................... 4. Did the site pa~cipate in previous years' SFSP? (SFSP Handbook; Chapter fl)'.:r: .':: .'.:: .... : ................. r-'~Yes [] N If Yes, give name of centracting organization: City of Denton 5. Monitoring Plan (SFSP Handbook, Chapter III): Enter date of monitoring review to be conduced within: June 8 B.F~rstFourWee~ofOpera0OnJune 22 July 20, August 10 6. Meal Seryice Pedod Information SFSP Handbook, Chapter II): NUMBER OF MEAL SERVICE 'RME TYPES OF MEALS ELIOraLE CHILDREN Breakfast A,M. Supplement Lunch 100 12:00 p.m. l:00 p.m. P,M. Supplement Supper 7. Method of Food Prepm'ation by Contracting Organization (SFSP Handbook, ChaPter II) ~°nSiten [] Central X,tchen I Ve[]os,., Authority [] Food Service Management Comssny (includes A,I Year Contracts, · ~-,, -, ~o-= -,.- = .,,, -., - -o Sl;l' · .. ,., ;~_.-, .~ n. - .. -- t~ ~ , ,,. .~_. .. ~.,.-,.. ...ii .,. ,;,,. ,i I ...., ,._ :. !, .. ......._. ..._ .._ ,~,... . -~/ / .- '- ", ; '" J · a'"' I1'- '" II~-'" II°-, _J ii.o., ;~=j II II- II - -. ,,,B g.--,. -J J ,,, -' ;~" ;; .;,.; ; -: Illli; _,, L= ~,/ =on-ooo--~-~'~'~".~ :~ ~l .,.=.-., ;-: ..."l s~ . -- It'- -* = = l · - - - · = ~ - *.- -" =~.lJ'.~ - ~ - ~,,~ ! o~ ~uma~.Se~'~:~ SUMMER FOOD SERVICE PROGRAM FOR CHILDREN SITE INFORMATION I ({}17~ 566-8125 Civic Center Pa~k A~ACH A MAP W~H THE S~ SERVICE AREA [DE~FIED ~ Residential Camp ~ SEe Se~lmg PHmaHly Migrant Children ~ ~her Site 1. Indi~te T~e of Site: ~ ~(se~lng one to four meals) ~ C.(se~ing one to four m~) ~ E.(sewlng one to four meads) ~ NonesldenflalCamp ~ S~e~ing PHmaHlyHomele~Chlldren B.(sewi~g one to four meals) ~ D.(~wlng one to four 2. ~st A~ ~unfles se~ed by ~is site: 3. A. Is your site open: ....................................................................................... B. I* your ~ito onmllod~ ................................................................................. C. SiteEligibili~: Enter~eper~ntageof~lldmneligibleforfr~an~orredu~d 19% pd~ meals f~r ~e site (SFSP Handboo~ Chapter II) D. ~f open sites, submit do~mentsflen suppo~ng ~is per~n~ge figure. For open sites using s~ool data, list ~e s~ools used to do.merit site eligibi[[~, as appli~ble: E. For enrolled sites, Fo~ 1~1 will be used to do~ment el[gJbili~. F, What is t~e parentage of free or redu~d-p~ meats for ~e site? ................................. . 4. Did the site pa~dpate in pre~ous yearn' SFSP? (SFSP Handboo~ Chapmr fly :~: If Yes, give name of ~n~a~ng o~iza~on: C~7 o~ 5. Monitoring Plan (SFSP Handb~k, Chapter III): Enter date of monitoring review to be ~ndumed wEhin: June 8 B.F~tFoutW~of~m~njune 22 Jul~ 20, August 10 6. Mea~ Se~ Pedoa [nfo~ation SFSP Handboo~ Chapter II): Bre~ast A.M. Supplement ~n~ 50 12:00 p.m. 1:00 p.m. P,M. Supplement Supper 7. Me.od of Food Preparation by Con~a~ng Organiza~on (SFSP Handbook, Cha~ter ti) 8. Indicate the system to be used for the serving of meals and the supervision of children during meal service period (SFSP Handbook, Chap: Cafeteria-style Children are Seated r':'r'l Children Uno Up [] Meal Service [] and are Given Meals ~ and Pick Up Meals [] Other:. 9. L~st site perscnnel who will be involved to an ~ exlent in the meal service. (SFSP Handbook, Chapter Il): · rlTLe or ~,osrrloa ts0. m ~oam0a s~,£c~Fic Foes s~mvlc£ aROaRAM ou"rms Site Supervisor 1 Supervise and ~ssist with distribution of meals, monitor and maintain meal temperature, site clean-up, and other duties as assigned Site Helper/Server 1 Assis~t site supervisor 10, indicate what provisions will be made for meal service during periods of inclement weather (SFSP Handbook, Chapter II) ~-~] Indoor Meal r-'-q Meal Service Service L_.J Will Be Canalled [] Other. 11. If the site feeds primarily homelwss children, what methods are used to ensure that money, food stamps, or in kind services are required for meals? N/A 12. Are meals delivered to the site? ..................................................................... ]--~ Yes ~ IF YES, COMPLETE ITEMS ~, 14, & 15. IF NO~ FORM IS COMPLETE EXCEPT FOR CERTIFICATION AT BOTTOM. 13. indicate the means of communication with the vendor which will be used to adjust meal deliveries. (SFSP Handbook, Chap. Ir]: Site Personnel Will Contact Administrative Site Personnel Will Communicate [] Staff, Who Will Content Vendor [] Directly With Vender 14. Will delivery be within one hour of the food service period? (SFSP Handbook, Chapter II) .............. ' .. [] Yes [] if no, describe arrangements within standards prescribed by local health authorities'for delivery and holding of meals until time of servi 15. If there is an excess of meals delivered, meals will be (SFSP Handbook, Chapter Ill): [~] Stored In Refrigerator I'~ Thrown Away Returned to Vendor and Serced the Next Day L_J et the Site [] for Disposal [] O~her. I CERTIFY that the Information on this form IsSue and correct to the best of my knowledge. I certify that this site has been visit and that It h~s the capability and f. acllIties fj~r ~e men service planned for the number of children anticipated know that de bar misre'p~s~.tation or wlthholUl~ of inter,ne(ion may result In prosecution under applicable state'and federer statutes, ~ City of Denton v ~g~m&e--~c~ el ~ra~n~ orgar~za~n Oa~e I Lloyd Harrell I City Manager ~o, I []App~ve~ []Deniec~: reason: o,s ! ol Hurna~ S~w~s SUMMER FOOD SERVICE PROGRAM FOR CHILDREN SITE INFORMATION I (8].7) 566-8[25 MLE Recreation Center A~res.~ of sl~e (s~ ~, Sram, ~P) 1300 Wilson Denton,~ Texas ' Num~rofOp762051 A~ACH A MAP W~H THE S~ SERVICE AREA IDE~FIED ] Residential Camp ~ S~e ~ing PHmaHly Migrant ChlTdmn ~ ~her Site 1. IndJ~teT~eofSite: ~(~lngonetofourmea~s) ~C.(se~ingonetotourm~) ~E.(sewlngonetofourmea[s) ~ Nonesidenflal Camp ~ SHe ~wlng P~madly Homele~ Children ~ B.(se~lngonetofourmeals) ~ D.(~lng one to four m~) 2. Ust A~ ~un~es sewed by ~is site: 3. A. is your site open: ......................................................................................... ~Yes B, Is your site enrolled? ..................................................................................... ~Yes C. Site EligibiZi~: Enter ~e per~ntage of ~ildrsn eiig[ble for fr~ ~Wor redu~d pfi~ meals for ~e site (SFSP Handboo~ Chapter II) .................................... D. If open sites, submit do~mentafion suppo~ng ~is per~ntage figure. For open sites using s~ooJ date, list ~e s~ools used to do.merit site e gibili~, as appli~ble; E. For enrolled sites, Form 1531 will be used to document eligibility. If the enrolled site used sc~hool data, llst the school used to document the site: F, What is the percentage of free or reduced-price meals for the site? ........................................ l. 00% 4, Did the site participate in previous years' SFSP? (SFSP Handbook; Chapter H)'*:'~: ,': ;.'. :: .... : ................... [] Yes [] N If Yes, give name of contracting organization: 5. Monitoring Plan (SFSP Handbook, Chapter Ill): Enter date of monitoring review to be conducted within: JUne 8 B.F~tFourWe~l(sotOpefa~on m. A~dil~onaJ Re~ews June 22 ~uly 20, August 10 6. Meal Service Pedod tnf0rmation (SFSP Handbook, Chapter II): Brealdast A.M. Supplement Lunc~ 75 12:00 p.m. 1:00 p.m. P.M. Supplement Supper , 7. Method of Food Preparat on by Contracting Organ zation (SFSP Handbook, ChaPter II) 8. Indicate the system to be used for the serving of meals and the supervision of children during meal service period (SFSP Handbook, Chap Cafeteria-slyle Children are Seated Children Line Up [] Meal Service [] Meals Up Meals and am given [] and Pick [] Other. g, List site personnel who will be involved to any extent in the meal service, (SFSP Handbook. Chapter II): Site Supervisor 1 Supervise and ~ssist with distribution of meals monitor and maintain meal temperatur'e, site clean-up, and other duties as assigned Site Helper/Server 1 Assist site supervisor 10. Indicate what provisions will be made for meal service during periods of inclement weather (SFSP Handbook, Chapter Il) [] Indoor Meal Meal Service Service [] Will Be Cancelled [] Other, 11. If the site feeds primarily homelwss children, what methods are used to ensure that money, food stamps, or in kind services are required for meals? 12. Are meals delivered to the site? ..................................................................... [] Yes IF YES, COMPEETE ITEMS 13, 14, & 15. IF NO, FORM IS COMPLETE EXCEPT FOR CERTIFICATION AT BOTTOM. 13. Indicate the means of communication with the vendor which will be used to adjust meal deliveries. (SFSP Handbook. Chap. II): Site Personnel WIll Contact Administrative SUe Pemonnel Will Communl:ale [] Staff, Who Will Comsat Vendor [] Directly With Vendor 14. Will delivery be within one hour of the food service period? (SFSP Handbook, Chapter II) ..................... ~-~"i yes ~ If no, describe arrangements within standards prescribed by local health authorities'for delivery and holding of meals until time of aery: · ~ 15. if there is an excess of meals delivered, meals will be ($FSP Handbook, Chapter ~ [] Stored in Refrigerator Thrown Away Returned to Vendor and Served the Next Day [] [] for Disposal at the Slte [] ~hec I C~TIFY that the Information on this form Is t~ae and correct to the best of my know edge ced fy that th s site has been vlsi' and that It h/~s the capability a~nd,,facllltles for t~e meal service planned for the number of children anticipated i know that dellber · .~ation or .w~[~.g of Into/~j~tbn may result In prosecution un.er appfloable stare'and federal statutes. ~~__~,'_~ ~l~ t*~ City of Denton Lloyd Harrall !ri,m City Manager