1993-072ALL0023A
ORDINANCE NO. ,5-0 1~
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 AND ADMINISTER THE PROGRAM; AND PROVIDING AN
EFFECTIVE DATE.
WHEREAS, the City of Denton, Texas has submitted an appli-
cation for funding and has received funding, under the National
School Lunch Act, to the Texas Department of Human Resources for
the purpose of making meals available to eligible children at the
City's Summer Action Site programs; and
WHEREAS, pursuant to the grant, the City will contract with
the Denton Independent School District to provide the meals at the
various sites; NOW, THEREFORE,
BE IT RESOLVED BY THE COUNCIL OF THE CITY OF DENTON:
SECTION I. That the City Manager is hereby authorized to
execute, on behalf of the City, the Summer Food Service 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 take effect immediately
from and after its passage.
PASSED AND APPROVED this the /day of 1993.
Page 1
FILE COPY
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 City of Denton. Denton
Independent School District agrees to supply unitized meals
inclusive of milk and juice to the City of Denton Parks and
Recreation Department, at Fred Moore Park, Phoenix Park, Denia
Park, Civic Center Park, Owsley Neighborhood, TWU Clubhouse
Program, Lee Elementary Summer School, and Evers Elementary Summer
School, with and for the rates herein listed:
Breakfasts $ 0.00 each Lunches $ 1.50 each
Snacks $ 0.00 each Supper $ 0.00 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 City of Denton 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 year
to which they pertain (or longer, if an audit or litigation is in
progress); and 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.
Denton Independent School District agrees to comply with the
provisions included in the Certification Regarding Debarment,
Suspension, Ineligibility and Voluntary Exclusion for Covered
Contracts, a copy of which is attached hereto as Exhibit "B." The
Denton Independent School District also 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
perform labor or services under this contract.
The agreement shall be effective as of May 21, 1993. 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 d
Sponsor Official
School Official
Title
Location of food preparation center(s)
Denton High School - Ryan Campus
Summer
Food
Service
Program
Children
CONTENTS
Page
INTRODUCTION
1
PROGRAM BASICS
1
ADMINISTRATION OF THE SFSP
1
A SETTING FOR NUTRITION EDUCATION
2
SELECT THE MEAL PREPARATION AND SERVING SITES
3
FOOD SERVICE EQUIPMENT NEEDS
4
SELECT YOUR PERSONNEL
5
TRAIN YOUR PERSONNEL
6
SFSP MEAL PATTERN REQUMEMEN73
7
DESCRIPTION OF FOOD COMPONENTS
10
SUMMARY OF MEAL PATTERN PODM TO REMEMBER
14
STE! 'NVOLVED IN MENU PLANNING
16
SAM
MENUS
.
17
MENL :ALUATION
20
FOOD PURCHASING
20
HOW TO USE THE FOOD BUYING GUIDE
22
FOOD STORAGE
23
FOOD PREPARATION
24
USING RECIPES
25
MEAL SERVICE
27
CLEANUP
28
FOOD SANITATION AND SAFETY
29
REFERENCES:
Foods Containing Vitamin A 31
Foods Containing Vitamin C 31
Foods Containing Iron_ 32
Full-Strength Fruit and Vegetable Juices . . . . . . . . . . so . . . . . 33
Bread and Bread Alternates . . . . . . . . . . . . . . . . . . . . . . . . . 33
Onsite Food ln%"Mry Record 36
Serving Size i wield for Vegetables/Fruits 38
Food Produc _ ecm 42
The Summer Food Service Program for Children is available to all children without regard to
race, color, national origin, sat, age, or handicap. Any person who believes he or she has been
r ated unfairly in receiving food services because of disctimundm should write immediately
to the Secretary of Agriculture, Washington, DC 2M50.
Revised February 1992
INTRODUCTION
This handbook describes the food service responsibilities of a Summer Food Service
Program (SFSP) sponsor and provides information regarding 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.
FROGRAM BASICS
The SFSP provides nutritional help to children 18 years of age or younger, and people over
18 are also eligible if (1) the State educational agency or a local educational agency in the
State determines that they are mentally or physically handicapped, and (2) they participate
in 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 schools are closed, it also provides meal service for vacationing
children in needy areas where schools are operated on a continuous school calendar, and
for enrollees in the National Youth Sports Program (NYSP) when it is operated during the
academic year by colleges and universities. Cash reimbursement and, in some cases,
donated commodities are available to eligible sponsors to ensure the continued availability
during vacation periods of meals that are similar to the high-quality ones provided under
the National School Iunch and School Breakfast Programs during the school year.
Commodities are foods that the U.S. Department of Agriculture (USDA) acquires through
surplus removal and price support programs or purchases in large quantities and then
donates to organizations participating in food assistance programs. SFSP sponsors preparing
their own meals at the site or at a central kitchen, those that purchase meals from a school
food authority, and those that are school food authorities and competitively procure SFSP
meals from the same food service management company that competitively provided their
most recent National School Lunch Program meals are eligible to receive donated
commodities. The administering agency can provide further information on the receipt and
use of commodities.
ADMLWSTRA77ON OF THE 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 directly with the sponsors
operating within its geographic domain. Prospective sponsors must demonstrate adequate
administrative and financial responsibility to manage an effective food service; must have
not previously been seriously deficient in operating under the program; and must conduct
a regularly scheduled food service for children from areas in which poor economic
conditions exist, for homeless children, or at a summer camp.
Service institutions eligible to sponsor the program are (1) public or private nonprofit
school food authorities, summer camps, and colleges and universities that participate in
the NYSP; (2) units of local, county, municipal, State, or Federal government that have
-11 -
direct operational control over all food service sites; and (3) private nonprofit organizations
that meet specific criteria, as defined in SFSP regulations.
Sponsors can operate the program at one or more food service sites that serve geographical
areas in which at least 50 percent of the local children are eligible for free or reduced.
price school meals, based on school records or census tract data; at sites where meals are
served to homeless children; or at 'enrolled' sites where at least 50 percent of the enrolled
children are individually determined to be eligible for such meals. Enrolled site sponsors
must obtain family size and income data, or food stamp or AT-VC case numbers from all
en-^lled children and determine that at least half of them are eligible for free or nAuced
school meals, in order to determine their sites' eligibility. Sponsors of "area eligible"
or °open" sites and "homeless feeding' sites are reimbursed for meals served to all
attending children; and sponsors of 'enrolled' sites are reimbursed for meals served to all
of their enrolled attendees.
Sponsors of residential summer camps and nonresidential day camps must obtain household
size and income data, or food stamp or AFDC case numbers from all of their enrolled
children, and can claim for reimbursement only the meals served to those individually
determined eligible for free and reduced-price school meals. Nonresidential day camps
must offer a continuous schedule of organized cultural or recreational programs for enrolled
children between meal services.
Administrative and financial respot~sibrlity cannot be delegated below the sponsor level, and
meal service quality and site personnel conduct reflect directly upon the sponsor's
performance. Sponsors that wish to remain eligible for SFSP must be primarily concerned
with the quality ~ t the selected sites, the conduct of sponsor and site personnel,
the quality the m accuracy of records and claims. Food service mat: 'went
companies that have contracted or intend to contract with a sponsor to prepare serve
Lraih for the summer program must provide meals according to their agreement wit:: the
s• •,sor and the meal pattern requirements. Program monitors will help ensure tl:at the
pr, gram functions properly at each site; and
all participating sponsors are subject to audit
y USDA's Office of the Inspector General (OIG) and by the General Accounting Office
A SETTINO FOR NV77U7ION EDUCA77ON
Nutrition education is an important part of serving meals to children participating in the
SFSP. Encourage your staff to provide a variety of activities to help children:
■ develop positive attitudes toward nutritious meals
• learn to accept a wide variety of foods
■ establish good food habits early in life
■ share and socialize in group eating situations.
The teaching of nutrition prin.-.ples is most effective when you integrate concepts with other
learning experiences. Learning is reinforced when children have an opportunity to practice
what you teach them.
Young children enjoy sensory experiences. Foods, like a golden orange, a rosy apple, or
a bright green pepper, can be an introduction to new .colors, different shapes, textures, and
aromas. A child may reject a food simply because it is unfamiliar. Seeing, touching, tasting
new foods, and preparing familiar foods in a different way, can lead to better acceptance.
Organize tasting parties to offer children a taste-test of a variety of food items.
Young children often like being involved in preparing meals and snacks. Have children
measure ingredients with real kitchen measuring cups and spoons. Teach children the
origin of foods and the sequence of events that lead up to serving a meal.
Children can learn many things from field trips that help them discover how food is
produced, marketed, and sold R possible, plan excursions to a farm, market, grocery store,
dairy, or bakery. After the trip, have children roleglay to recall what they learned.
Promote other recreational activities such as food drawings, stories, puppet plays with food
characters, songs, and games to help children develop wholesome attitudes toward nutritious
foods.
Older children are more interested in how food affects their bodies, especially their
appearance, physical fitness, and health. Select nutrition education activities that involve
group discussions on a variety of subjects. H appropriate, provide videos, poster displays,
and guest speakers on such topics as sports nutrition, food shopping tips, and how to read
food labels.
Audiovisual aids and nutrition education resources are available through your State agency's
Nutrition Education and Training Program (NETP) Coordinator. The NETP Coordinator
can help you implement your program and identify nutrition education materials and other
resources available in your area.
SELECT THE ilff.4L PREPARATION AND SERVING SITES
Sponsors are responsible for choosing the most appropriate facilities available for food
service. If sponsors prefer on-site meal preparation, sponsors should visit all sites:
■ to certify that sites are properly equipped with the appropriate facilities and equipmem
for meal preparation and service for the 'anticipated number of children.
■ to check that sites meet State and local public health standards and have or can obtain
the required health department certification. The sanitarian or health inspector from
your local health department can assist you in complying with State and local rules and
regulations.
Because of the many variables at different sites, the kinds of equipment you will tweed will
vary based on the number of children being served and the type of menu you wish to have
prepared Use the chart on the following page to determine whether the equipment
available is adequate. Determine the condition of the equipment and, if appropriate,
delegate responsibility for maintenance and repairs.
FOOD SERVICE EQUIPMENT .,ZEDS
EQUIIPlErr
NUMEER 07
CMDil EN
LN
51-1
101 -2ao
201-300
RANGE 1 range with
1 range with
I range with
2 ranges with
oven
30 ci"as
oven
30-36 inches
oven
30-36 inches
oven
30-36 inches
domwuc
commercial
Qpmmere-w-
commercial
or
30-36 inches
(2 if over 150)
or
commercial
1 range with oven
60 inches or larger
commercial
REFRIG- single
ERATOR section
double
section
double
sectio
triple section
domestic
commercial
n
commercial
commercial reach-in
60-75 cu
ft
Is cu. ft.
commercial
reach-in
40-50 cu. ft.
reach-in
50-60 cu. ft.
.
.
or 64 sq. ft.
(8 ft s g ft)
reach-in
20-25 cu. ft.
or 64 . ft.
(8 ft x 8 ft)
walk-in
walk-in
FREEZER same as above
same as above
same as above
same as above
MIXER w/ 10 qt
attaAmm-
10 qt
20 qt
20 qt
(Veg.slicer
-shredder
meat & food
chopper)
WORK TAB►- S 1 table 1 table 1 table 2'tabies
(allow 4
linear ft./
worker) Use
countertops
as tables
SINK 1 sink - 3 1 sink - 3 1 sink - 3 1 sink - 3
compartments compartmenm compactme m compartments
DISHWASHER
door-type
or I -q*
If the site will serve over 100 children, the following equipment is recommended to supplement the
minimum items listed above:
tet n d hol t e, steamer)
Ho
ding cabinet
Convection oven
Electric food slicer (manually operated)
SELECT YOUR PERSONNEL
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 snacks:
Number of Meals Hours of Labor Staff Needs
. loyee
up to 50 6 to 8 1 full-time_cw
51 to 100 8 to 10 1 full-time employee'
1 part-time employee..
101 to 200 12 to 20 2 full-time employees'
1 part-time employee"
201 to 300 20 to 24 3 full-time employees'
1 part-time employee"
• These full-time employees can be scheduled for only the hours they are needed and may
not be required to work an 8-hour day.
" These part-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. H the site serves breakfast, add 1
hour of:labor for each 50 breakfasts prepared; if 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 Stang section in the Sponsor's Handbook for additional information on staffing
patterns.)
When you have determined the number of staff required to meet the needs of the site, you
are then in a position to hire your food service employees. The We of employee and the
amount of experience required will vary with the duties each will perform. You may 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 consider the use of qualified volunteers to help
you operate the program.
TRAIN YOUR PERSONNEL
Once you have selected your food service employees, plan to train them in SFSP operations.
Introduce them to the goals of the summer feeding program, and help them to understand
the importance of maintaining proper records and meeting meal pattern requirements.
Develop a job description for each type of food service employee at the site. Job
descriptions identify duties and responsibilities for each employee. Give each a work
scht.~--'e of daily required. activities. For example, the food production employees will have
foc': eparation duties to accomplish while other personnel will have serving line
respo-;.vilities. Employees must be shown how to flu out the necewai, food production
records required by the SFSP. All employees should be aware of SFSP meal pattern
requirements.
SUMMER FOOD SERVICE MEAL PATTERN REQUIREMENT S
The goal of the summer program is to serve meals that meet program requirements, are
appetizing to children, and are consistent with the Dietary Guidelines for Americans.
Careful planning 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 minimum requirements
for each meal:
BREAKFAST
Milk
Fluid milk
MLftnm
AMQM
1 cup
(1/2 pint)
Vegetables and Fraits
Vegetables and/or fruits or
full-strength vegetable or fruit juice,
(Or an equivalent quantity of any combination
of vegetables, fruits, and juice)
Bread and Bread Alternates
Bread (whole grain or wvicbad) or
Bread alternates (whok-Vein or emWied):
cornbread, biscuits, rolls, muffins, eta or
cooked pasta or noodle products or
cooked cereal grains, such as rice,
corn grits, or bulgur or
(whokgru4 em shed, or fortified):
cooked cereal or cereal grains or
cold dry cereal
(Or an equivalent quantity of a combination of
bread or bread alternates)
1/2 cup
1/2 cup
1 slice
1 serving
1/2 cup
1/2 nip
1/2 cap
3/4 cup or
1 ounce
(whichever
is less)
-------------------------M........-----------------•------
(Optional) Serve as often as possible:
Meat or Meat alternates
Meat
Meat alternate
1 ounce
1/2 amount listed under
LUNCH or SUPPER
w
SNACK (Supplemental Food)
Serve two food items selected from any two of the following four components:
Minimum
Amount
Milk
fluid milk
Meat and Meat Alternates
Lean meat or poultry or fish or
Meat alternates:
cheese or
egg or
cooked dry beans or peas or
peanut butter or other nut or seed butters or
nuts and/or seeds or
yogurt (plain, sweetened, or flavored)
(Or an equivalent quantity of any combination of
meat or meat alternates)
1 cup
X1/21,.,at)
1 ounce
(edible portion as served)
1 ounce
1 large
1/4 cup
2 tablespoons
1 ounce
4 ounces
vegetables and Fruits
Vegetables and/or fruits or 3/4 cup
full-strength vegetable or fruit juice 3/4 cup
(Or an equivalent ggt~tity of any combination of
vegetables, ts, juice)
Juices cannot be served with milk.
Bread and Bread Alternates
Bread (whok4win or ernichrd) or I slice
Bread alternates (whole grain or mnchad):
cornbread, biscuits, rolls, muffins, etc. or 1 serving
cooked pasta or noodle products r 1/2 cup
cooked cer -al grains, such as rice,
corn grits, or bulgur or 1/2 cup
(whokgmi% enAdW4 or fomfread):
cooked cereal or cereal grains or 1/2 cup
cold dry cereal 3/4 cup or
1 ounce
(Or an equivalent quantity of a combination of (whichever is less)
bread or bread alternates)
LUNCH OR SUPPER Minimum
Amount
Milk
Fluid milk
Meat and Meat Alternates
Lean meat or poultry or fish or
Meat alternates:
cheese or
egg or
cooked dry beans or peas
peanut butter or other nut or
seed butters or
nuts and/or seeds
(Or an equivalent quantity of any combination
of meat or meat alternates) .
Vegetables and Fruits
Vegetables and/or fruits (2 or more selections
for a total of 3/4 cup) or
full-strength vegetable or fruit juice
(Or an equivalent quantity of any combination of
vegetables, fruits, and juice)
Juice may not be counted to meet more
than 1/2 of this requirement.
Bread and Bread Alternates
Bread (whole grain or mdched) or
Bread Alternates (whole grmn or ovkhed):
cornbread, biscuits, rolls, muffins, etc. or
cooked pasta or noodle products or
cooked cereal grains, such as rice,
corn grits, or bulgur
(Or an equivalent quantity of a combination of
bread or bread alternates)
1 cup
(1/2 pint)
2 ounces
(edible portion as served)
2 ounces
1 large
1/2 cup
4 tablespoons
1 ounce a SO%`
3/4 cup
3/4 cup
1 slice
1 serving
1/2 cup
1/2 cup
• No more than one-half of the requirement shall be met with nits or seeds Nuts or seeds
shall be combined with another meat/meat alternate to fulfill the requirement.
Note: The serving sizes of food specified in the meal patterns we mizdmnm amounts. If the
administering agency approves the sponsor to serve smaller Dorton Suess to children under 6 years, the
sponsor must meet the meal patterns specified in the Child and Adult Cate Food Program (CACFP)
regulations. You can obtain copies of these regulations from your States agency. Children over 6 years
old may be served larger portions, but not less than the minimum requirements specified in the Summer
Food Program regulations. Remember that you do nor receive reimbursement for meals that do not men
the minimum program requirements.
►9•
DESC ?IMON OF FOOD COMPONENTS
Milk
Milk provides calcium and riboflavin, some protein, vitamin A, vitamin D, phosphorus, and
other nutrients. If you serve lowfat or skim milk, it should be fortified with vitamin A as
well as vitamin D, as specified by the Food and Drug Administration.
In the SFy" the milk component inclu -s fluid types of pasteurized whole, lowfat, or skim
milk that i, .avored or unilavored, or cultured buttermilk. All milk served must meet State
and local standards.
You may use additional milk (fluid, evaporated, or nonfat dry, 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 snack; use mills as a beverage, on cereal, or as a beverage and on
cereal. At hatch or supper, mills must be served as a beverage. If your site serves only
snacks a meal and two snacks, 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 group, provide protein, iron, B vitamins (thiamin,
ribofl, '-1, niacin), and other nutrients.
Meat and/or meat alternates must be served at lunch and supper; may be served as part
of the snack; and are suggested as additional foods at breakfast as often as possil- 4
serving of cooked lean meat (beef; pork, lamb, veal), poultry, fish, cheese, cooked c.
or peas, eggs, peanut bL:ter or other nit or seed butters (almond, sesame, sunflc
nuts or seeds, or any combination of these may be used to meet this requirement. Yc,_
serve these foods as the entree (main dish) or as part of the main entree and is one other
mend item. Examples: Ground meat (1 ounce) and cheese (1 ounce) combined iti a
casserole meet the requirer-'nt of a main entree; a peanut butter (2 tablespoons) sandwich
and half of a deviled egg _ :et the requirement as part of the main entree and in one
other menu item.
Peanut butter and other nut and seed butters may be used as a meat alternate in the
amounts specified in the meal pattern.
Nuts and seeds may fillets:
(a) all of the meat/meat alternate requiremenm for the snack; but,
(b) no more than one-half of the meat/meat alternate to fulfill the requirement fc
lunch or s aper. Nuts and seed must be combined with another meat/meat alternate t;,
fulfill the iequirement. For the purpose of determining combinations, 1 ounce of nuts or
seeds is equal to 1 ounce of cooked lean meat, poultry, or fish. The nuts and seeds that
may be used as a meat alternate include peanuts, soynuts, tree nuts (almonds, walnuts, and
pecans), and seeds (sunflower, sesame, and pumpkin). For more information, contact your
State agency for "Guidance for the Nuts and Seeds" and SFSP Regulation Part 225.16.
CAUTION: Children under S are at the highest risk of chokin& USDA recommends that
nuts and/or seeds be served to them ground or finely chopped in a prepared food
Commercially prepared fresh and canned yogurt may be used as a meat/meat alternate in
the snack only. You may serve 4 ounces (weight) or 1/2 cup (volume) of plain or
sweetened and flavored yogurt to fulfill the equivalent of one (1) ounce of the meat/meat
s
alternate component. For younger children, 2 oun= (weight) or 1/4 cup (volume) fulfill
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 credited 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 planning macks Try serving yogurt as a dip with
bite-size raw vegetables or yogurt with fresh cut-up fruit. It's important to note that
commercial flavorings 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 most of the vitamin C and a large share of
the vitamin A in meals.
At breakfast, a serving of fruit or vegetable, or full-.-,-, gth fruit or vegetable juice, is
required. Breakfast is a good time to serve foods comaining vitamin C, such as citrus fruits
and juices, hike oranges or grapefruit Other foods aontaiaiag vitamin C are tomato juice,
strawberries, and cantaloupe (when in season). Consider using dried fruits, such as dried
apricots, raisins, and prunes, to provide variety in menus. Look for the chart in the
reference section of this handbook that shows more suggested foods containing vitamin A.
vitamin C, and iron.
For lunch and supper, serve two or more vegetables or fruits 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 snacks between meals.
A serving of cooked vegetables means a drained vegetable as served.
A serving of cooked or canned fruit consists of fruit and jtriee.
A serving of thawed frozen fruit is fruit with the jma that aecnmulates during thawing.
Snack time is 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.
11 .
When you use canned fruits, select ones that are packed in fruit juice, water, or a light
syrup, if possible. If you serve fruit or vegetable juice for the midmorning or midafternoon
snack, use full-strength juice. (However, you cannot serve juice if you serve milk as the only
other component for the snack.)
Juice drinks with at least 50 percent full-strength juic: ire allowed, but discouraged,
because double the volume is needed to meet program regL.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 requirements.-
Bread and Bread Alternates
Bread and bread alternates include whole-grain or enriched breads and/or fortified cerea-
that provide carbohydrates, some of the B vitamins (thiamin, riboflavin, and niacin,
minerals (such as iron), some protein, and calories. Whole-grain products supply additional
vitamins and minerc% as well as dietary fiber and a variety of taste and texture.
At breakfast, choose from a serving of: enriched or whole-grain bread; cornbread, biscuits,
rolls, or muffins made from enriched or whole-grain meal or flour, enriched, whole-grain,
or fortified cereal; cooked whole-grain or enriched cereal grains such as bulgur, corn grits,
or rice; enriched or whole-grain pasta products, such as macaroni; or a combination of
bread and bread alternates.
For midmorning and midafternoon snacks, choose from a serving of: enriched or whole-
grain bread; enriched, whole-grain, or fortified cereal; cooked enriched or whole-grain bread
alternates such as rice, bulgur, or macaroni; cornbread, biscuits, rolls, muffins, crackers, or
cookies made of enriched or whole-grain meal or flour. Hot breads, such as rolls, biscuits,
cornbread, or muffins, or raisin bread add variety and appeal as well as nutrients.
At lunch or supper, choose from a serving of: enriched or whole-grain bread, or cooked
whole-grain or enriched rice, bulgur, or corn grits; or enriched or whole-grain noodles,
macaroni, or other pasta products. An equivalent serving of a bread alternate made from
whole-grain or enriched meal or flour may be substituted.
■ Cereal may be served at breakfast or as a midmr- '-g or mid-afternoon snack.
However, cereal cannot be used as a bread alters.. :inch or supper.
■ "Fortified grain-fruit products" may be used to meet tue bread and fruit requirement
at breakfast or for midmorning or midafternoon snacks. All fortified grain-fruit
products must meet FNS alternate food regulations and USDA specifications. These
products are intended for use at sites with limited or no kitchen facilities for
preparing and serving the regular breakfast or snacks See Meal Substitutions and
Varlatlons.
■ Cookies may be used as a bread alternate in the snack only, if the primary ingredient
by weight is whole-grain or enriched flour or meal and the minimum serving size is
1-1/4 ounces (35 grams). USDA recommends that cookies be served as part 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 SERVICE
MEAL PATTERN REQUIREMENTS, other foods may be served at meals to help improve
acceptability, to satisfy children's appetites, to provide additional energy, and, if wisely
chosen, to increase the nutritional quality of the meals.
For example at breakfast, serve moderate amounts of honey, jam, jellies, and syrup to add
flavor and variety to pancakes, toast, English muffins, etc: Margarine or butter used as a
spread or in food preparation provide not only additional, glories from fat, but also
improve the flavor and acceptability of-many foods. However, all fat-based foods, including
mayonnaise 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 limit the frequency
and the amounts you serve of foods such as chips, pickles, and pastries in your summer
meals.
Commercial yogurt may be used as an 'other food" at breakfast, lunch, and supper. Plain
yogurt may be used as a topping on potatoes (instead of butter or sour cream) or used with
fresh cut-up fruits and fresh vegetables at meals. Plain, 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 extra food energy (calories) and other important nutrients. Baked
products made from whole j*n or enriched flour supply additional amounts of iron and
some B vitamins. Desserts made with milk, 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 Regulations Part 225.16 for more information.
4 9
SUM11URY OF MEAL PATTERN POINTS TO REAMMU
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
and 1 ounce of cheese) to fulfill the meat rec *cment. Dried beans or peas may
be used to fulfiI1 the meat/meat alternate component or the vegetable component.
However, dried beans or peas may not be'used to meet both requirements in the
same meal.
■ Peanut or other butters, such as almond, may be used as a meat alternate.
• Nuts and seeds may fulfill:
(a) all of the meat/meat alternate requirement for the snack, but
(b) no more than one-half of the meat/meat alternate requirement for hutch or
supper.
■ Yogurt may be used a meat/meat alternate in the snack only. You may serve 4
oz (weight) or 1/2 c_ volume) of plain, sweetened, or flavored yogurt to fulfill the
equivalent of 1 ounc;. of the meat/meat alternate component. Homemade yogurt
as well as frown yogurt and other yogurt-flavored snack products may not be used
to fulfill the requirement.
Fruits and Vegetables
■ Use only full-strength Juice to fulfill the fruit/vegetable requirement. Juice drinks
with at least 50 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 requirements.
■ Fruit-flavored drinks, ades, or punches do not meet any part of the fruit/vegetable
requirement since they generally contain less than SO percent full-strength juice:
■ Juice cannot be served as part of the snack when milk is the only other component.
It is poor menu planning to offer such a combination since it provides too much
liquid for children.
• Syrup from canned fruit cannot be served to count as fruit juice.
■ Two forms of the same fruit or vegetable in the same meal cannot be used to meet
the fruit/vegetable requirement. An orange and orange Juice, or ar apple and
applesauce are combinations that may not be used. Serve a variety of vegetables and
fruits to ensure a nutritionally well-balanced meal.
■ Small amounts (less than 1/8 cup) of onions, pickles, relish, or other condiments
added for flavor or used as a garnish cannot be credited as meeting fruit/vegetable
requirements.
■ Potato chips, sticks, catsup, jams, and jellies cannot count as vegetables or fruits.
Serve them only to add flavor or variety to memo as mother foods.'
Bread and Bread Alternates
■ Use only whole-grain or enriched breads and bread alternates, or whole-grain,
enriched, or fortified cereals, to meet bread requirements. Read labels on
commercial products to guide you.
■ Use enriched or whole-grain 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 main dish (i.e., for pica or quiche)
is allowed as a bread alternate.
• The bread requirement cannot be met with snack foods such as popcorn, hard
pretzels, chips, or other low-moisture extruded or shaped items made from grain.
■ Cookies cannot be used for the bread requirement at breakfast, lunch, or supper.
■ Doughnuts cannot be served to meet the bread requirement at lunch or supper.
. 1-4 4
STEPS INVOLVED IN AENU PLANNING
Good menu planning goes beyond listing specific foods to be included daily. Reap A
costs, facilities, and personnel must be carefully considered in the planning process...jre
are the basic steps involved in menu planning:
1. Select specific recipes for preparing the menu items and determine the servinr size.
Estimate the number of meals to prepare and adjust the recipes to provic.: the
number of servings you need.
2. Determine unit or portion costs; calculate the amount of food you will need for the
total number of meals you will serve.
3. Estimate the total food coat of each menu item.
4. Calculate how much it costs to serve the foods as a single menu item or in a recipe.
Compare the estimated cost of the menu with the food budget. If this cost is too
high for the food budget, replace some of the foods in the memi with less expensive
ones.
5. Based on the estimated amounts of foods needed to prepare the menus, determine
the amount of food you have on hand in your storeroom and refrigerators and then
decide which foods you need to purchase.
6. Schedule production time and develop work schedules. Menus should be planned
in advance-2 weeks to a month ahead of the time you will actually serve them.
Advance pl~:ting is important as a basis for food purchasing, cost control, and food
preparation screduling. Record menus on a worksheet designed for that purpose
and suited to is avidual needs. The quantity production records can be kept on the
same worksheet (See sample food production and inventory records in the
REFERENCES section of this handbook.)
Cycle Menus
A cycle menu can p- ' Je good management control and savings in time and money. , A
cycle of menus is L •s of carefully planned me= that are used and repeated in the
same order for a de - number of days. The cycle doe mot always have to begin on the
first day of the week and the same memo should not be. served on the same day each
week.
1L
SAMPLE MENUS
The following 11-day menu cycle serves as a sample menu. Note the variety of meals that meet
USDA meal pattern requirernatts. You may change any of the meals in this cycle, rearrange
the order, or substitute for other items within a meal, provided that each new menu meets all
USDA meal pattern requirements. new menus are suggested for your use, depending on the
type of your site.
SAMPLE MENU CYCLE FOR ONSTTE PREPARATION (11 DAYS):
WEEK I
Breakfast Snack Lunch/Supper
Menu I
Cantaloupe Raisin Bread Hoagie Sandwich
(1/4 melon-1/2 cup) (1 slice) (turkey ham - 1 ounce
Whole-Wheat Toast Milk (1/2 pint) chase - 1 ounce,
(1 slice) lettuce & tomatoes -
Milk (1/2 pint) 1/4 carp, 1 roll)
Hard Cooked Egg* Nectarine 1 (medium-
1/2 cup)
Milk (1/2 pint)
Menu 2
Pineapple (1/2 cup) Orange Juice Oven-Baked Chicken
Roll (1) (1/2 cup) (cooked edible
Mille (1/2 pint) Raisins portion - 2 ounces)
(1/4 cup) Potato Rounds (1/2 cup)
Chase Toast Green Peas do
(1 slice bra Carrots (1/4 cup)
Biscuit (1)
Milk (1/2 pint)
Menu 3
Peach Halves
Yogurt (1/2 CUP) Hamburger on Bun
(1/2 cup)
Bran Muffin (1) (cooked meat-
Corn Grits (1/2 cup)
2 ounces, 1 bun)
Milk (1/2 pint)
Oven Roasted-
Cheese Wedge*
Potatoes (1/2 cup)
Lettuce do Tomatoes
(1/4 cup)
Milk (1/2 pint)
* Additional food, not required to meet the meal pattern.
Menu 4
Tomato Juice
Peanut Butter
Bean Taco (1)
(1/2 cup)
(2 tablespoons)
(beans -1/4 cup,
Cornmeal Muffin (1)
Milk (1/2 pint)
cheese - 1 ounce
Mille (1/2 pint)
Soda Crackere
I taco Shell)
Shredded Lettuce
(1/4 cup)
Peach (1 medium - 1/2 cup)
Milk (1/2 pint)
Spanish Rice
Menu S
(1/4 cup)
Grapefruit Juice
Soft Pretzel (1) Sliced Turkey on
(1/2 cup)
Milk (1/2 pint) Roll
Whole-Wheat Toast
(tt
- 2 ounces,
(1 slice)
rk
Milk (1/2 pint)
Mexicali Corn
Peanut Butter*
(1/4 cup)
Mixed Fruit Cup
(1/2 cup)
A' j
Milk (1/2 pint)
-
Menu 6
Barbecue Chicken
Banana (1 small -
OrInge Juice
(cooked edible
1/2 cup)
(3:'. CUP)
portion - 2 ounces)
English Muffin (1)
Rye Wafers
Baked Beans (1/2 cup)
Milk (1/2 pint)
(4 whole-grain)
Seedless Grapes
Cheese Slice*
(1/4 cup)
Biscuit
Menu 7
Milk (1/2 pint)
Pineapple Juice
Blueberry M..
Pizza (cheese -
(1/2 cup)
(1)
2 ounces, crust
Toast (I slice)
i
Milk (1/2 pint)
1.1 ounces)
Ma
(1/2, pint)
Carrots and Celery
Scrambled Egg*
sticks (1/4 carp)
Plums - 2 (1/2 cup)
Milk (1/2 pint)
* A- - clonal food, not required to meet the meal pattern.
Menu 8
Orange Juice
(1/2 cup)
Oatmeal
(1/2 cup)
Milk (1/2 pint)
Motu 9
Applesauce
(1/2 cup)
French Toast
(1 slice bread)
Milk (1/2 pint)
Muse 10
Orange (1 medium -
1/2 cup)
Bagel (1/2)
Milk (1/2)
Maas 11
Pineapple-Orange
Juice (1/2 cup)
Cold Cereal
(3/4 cup)
Milk (1/2 pint
Cinnamon Toast
Pork Barbecue
(1 slice)
Sandwich
Yogurt (1/2 cup)
(cooked meat - 2
ounces, 1 bun)
Coleslaw/Carrots
(1/4 cup)
Watermelon Wedge
(1/2 cup)
Mille (1/2 cup)
Grapefruit-
Grilled Cheese/Tomato
Orange Juice
Sandwich
(3/4 cup)
(cheese - 2 ounces,
Graham Crackers
tomato, 1 slice -
(3 squares,
1/8 cup, bread -
2-1/2 in)
2 slices)
Carrot Sticks
(1/8 cap)
Apple, small
(1/2 cap)
Mille (1/2 pint)
Apple Juice
Fish sticks
(3/4 cup)
(4 sticks -
Peanut Butter
2 ounces
Cookie (1)
cooked fish)
Crinkle-Cut Potatoes
(1/2 cup)
Carrot/Raisin Salad
(1/4 cup)
Mufi9a Square (1)
Mille (1/2 pint)
Raisin Toast Meatballs/Spaghetti
(1 slice) (cooked meat - 2 ounces,
Milk (1/2 pint) spaghetti - 1/2 cap)
Tossed Green Salad (1/4 cup)
Nectarine, 1 medium
(1/2 cup)
Italian Bread'
(1 Slice)
Milk (1/2 pint)
• Addhional jbod not nVui ed to meet the meal pawn
MENU EVALUATION
i
Careful, systematic planning of the menu-well in advance--is a key to good management. You
may find the following checklist helpful for evaluating menus before you prepare them.
YM NQ
Have you included all required cor•Mnents
of the meal and in the minimum portion sizes
as specified by USDA?
2. Have you kept foods high in sugar,. and
other sweeteners to a minimum?
3. Have you kept calories from fat to a moderate
level?
4. Have you kept foods high in salt to a moderate
level?
5. Have you included "other foods' to satisfy the
appetites and to help meet the nutritional
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 different kinds of foods
(fresh, frozen, ranted, dried)? - -
varied foods from day to day and
9. Have you to week
week
10. Have you condide ed the children's cultural
and ethnic practices? - -
FOOD PURCHASING
Getting the most for the food dollar takes careful planning and buying experience. Careful use
of food buying power will not only help control your food but will also reduce waste and
help upgrade the quality of meals.
Success in food buying depends on getting good-quality foods in the proper quantities at the best
possible prices. The proper quantities of foods to buy depends on the number of children -3ting
at the site, the menus and reapes you use, the amount and kind of storage space 7 able,
inventory on hand, perishability of the food, and the length of time the order covers. L ition
to this handbook you may also wish to consult USDA's Food Buybq Guide for Ould. .irion
Programs (PA-1331), which can be obtained from your administering agency.
Where To Buy Food
Consider where to buy 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.
■ Follow a stria code of business ethics when you purchase foods :;r the program.
Know what the food suppliers expect, and let them ]mow what you expect of them.
What To Buy
How to use. the food determines both the form and quality that you should buy. Consider
the product's style, size, count, container, and packing medium. The label describes the
product. Inspect the product before you purchase it and when it is delivered. Whenever
possible, purchase foods that are federally graded.
Here are some additional tips to help you decide what to buy:
• Buy government-inspected meats and poultry.
■ Purchase only pasteurized Grade A milk and milk products.
■ Purchase government-approved seafood whenever possible.
■ Purchase bread and bread products that are properly wrapped or kept in paper-lined
containers with covers 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 partially thawed
■ Purchase perishable foods that have been kept under refrigeration.
SpeciDcations
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 purchasing is to plan the menus. Secondly, determine the recipes you will
use. After you decide which recipes to use, calculate the quantities of food you need to
serve the children who eat at the site. The memo and recipes must be checked to
determine that the meal patterns have been met. Then, compile the "grocery list" of foods
and quantities you will need to buy. Check your inventorv to determine what is 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 in order to get
the total quantity needed. You must keep in mind, however, the size of the storage facilities and
buy only the quantities of food that you can store properly. Buy only the products you need in
the quantities necessary to fulfill your site's requirement.
HOW TO USE THE FOOD BVMG GUIDE
The Food Buying Guide for Child Nutrition pro -is (PA-1331) has been designed to help
determine quantities of food to purchase for use ir, *reparing meals for children.
Use the Food Buying Guide and the following steps to determine how much food to buy:
1. Determine the serving size and the total number of servings needed for each food item
as follows: -
- For meat, poultry, fish or cheese, multiply the number of servings times the serving
size (m ounces) to get total ounces needed.
- For vvegetabks and fruits, the Food Buying Grdde lists amounts to buy based on 1/4-
cup servings. Therefore, to calculate the amount to purchase, convert your serving
size to the number of 1/4-cup servings. This is done by dividing the serving size by
1/4 and then multiplying the result by the number of servings to get the total number
of 1/4-cup servings needed.
2. Divide the amount needed (total ounces of meat or total number of 1/4-cup servings
of the vegetable or fruit) by the number of servings per purchase unit (from column
3 of the Food Buyheg Guide for the food you want to use).
3. See the following examples:
Example A: Frozen Potato Rounds
1. Serving size: 1/2 cup
Number of servings: 195
2. Calculate the number of 1/4-cup servings:
1/2 + 1/4 = 2 x 195 = 390 1/4-cup servings
3. Amount needed !number of l/4= servingsl = M = 30.7 or 31 pounds
Servings per purchase unit* 12.7*
*Servings per pound - - column 3, pag:. 102 of the Food Buying Guide
Example B: Carrot Sticks
1. Serving size: 1/4 cup
Number of servings: 195
2. No conversion is needed because the serving size is 1/4 cup.
3. Amount needed (number of 1/4-cup servings) = M = 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: Ground Beet, market style
1. 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) 34.8 or 35 pounds
Servings per purchase unit' 11.2•
• 1-ounce servings per pound - - column 3, page 26 of the Food Buying Guide
FOOD STORAGE
When To Buy Food
The following guidelines can help you decide when to buy each type of food. Buy bread,
milk, and produce every day or every 2 days if storage equipment is sufficient. Buy
perishable foods, such as meat, fish, 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 and up-to-date records:
Record the date you order the food, the name of the supplier, the date you receive the
food, its condition on arrival, the price paid, and when and how much you used These
records can be helpful in planning future purchases and memts. Records on the cost of the
food you used will be very important in filing your claim for reimbursement
Storage Facilities
Good storage facilities-both dry and refrigerated-help keep food safe, fresh, and
appetizing. 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. Sponsors 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 donations or
..w
requiring restitu*, •i for food- that are lost or spoiled. Use preventive measures to control
food losses throe deteric 3n and infestation by insects and rodents.
Guidelines for } .er StorL
■ Examine all food upon delivery to be sure it is not spoiled, dirty, or info- ' with
insects. Do not accept or use bulged or unlabeled cans. Do not accept frc foods
that have started to thaw. Send these items badL
■ Store all food off the floor on clean racks, dollies, or other dean surfaces. pallets and
dollies should be at least 6 inches off the floor to permit cleaning under them.
■ Keep storage rooms dean, sanitary, and free from rodent infestations. Clean on a
rotating schedule.
• Protect foods such as flour, cereals, cornmeal, sugar, cry beans, and dry peas from
rodents and insects by storing them in tightly covered containers,
• Use food on a "first in, first out' basis.
first.
Arrange foods so older supplies will be used
FOOD PREP.4RR.477oN
Inventory Record
A sample inventory form is provided in the reference section of this handbook Use this
form as a guide for determining the value of foods used during a reporting period. This
may be obtained by taking a physical count of foods c:. hand (dosing inventory), obtaining
the value of these foods from invoices, and Calcvlaung the total value of food on hand.
Quantity on hand x Unit cost = Total value of food oa hand.
You should inventory and list any stock you have on hand at the beginning of program
operations as 'beginning inventory.' Beginning inventory of a given period a the same as
the ending inventory of the preceding period. 'Cost of food used' is, in its simplest form,
beginning inventory plus food received, less ending inventory. The dollar value of food
received is obtained from the receipts or invoices for the reporting period. You must report
the cost of the food you used, not the cost of all the food you purchased.
Uanaed Food
Food purchased but not used for the program cannot be claimed for reimbursement.
Careful planning and ordering, especially toward the dose of program operations, are
ease- 11. Contact the agency distributing the commodities to properly dispose of -cussed
comr sties when the program doses.
Amounts To Prepare
Serving acceptable and nutritious foods depends not only on good planning, selection, and
storage, but also on preparation. First determine how much food to prepare by a=~++. ~*+~*+g
the menu (which shows the kinds of foods to prepare and the serving size of each
determining the total number of children you will serve, using standardized recipes
whenever possible, and becoming familiar with food yields (the number of servings you can
obtain from a purchase unit). Charts in the back of this section provide information on
serving size, yield of servings, and yield of selected foods.
If you prepare food a. the site, maintain dau7y food production records to document the
types and quantities of food prepared to meet USDA requirements for the number of meals
claimed for reimbursement. This handbook includes a sample worksheet for this purpose
and instructions for its use.
Tips for Food Preparation
■ Wash fresh fruits and vegetables with water (no soap) and use brush if necessary to
remove soil. Trim carefully to conserve nutritive value. Remove damaged leaves,
bruised spots, peels, and inedible parts. Use a sharp blade when trimming, cutting, or
shredding to avoid further bruising and loss of nutrients.
■ Steam or cook vegetables in small batches for best quality. Avoid over-cooking, using
as little water as possible to help retain vitamins and minerals.
■ Add only a small amount of salt, if any, to water or to foods when cooling.
■ Cook root and tuber vegetables in their skins to help retain their nutritive value.
■ Trim viable fat from meats and meat products.
■ Cook cereals and cereal grains according to cooling directions using the right amount
of water. Then there is no need to rinse or drain the cereals or cereal grains after
cooking.
■ Use seasonings sparingly. Think of children's tastes and preferences.
• Follow standardized recipes exactly. Measure and weigh ingredients precisely and
follow procedures carefully. This includes using equipment, time, and temperature for
cooking as specified in the recipe.
USING REMES
In these days of rising costs, it is important that sponsors stay within their budgets.
Quantity recipes are a management tool that will help you control food and labor costs and
provide a quality product.
.,e .
Sources for Recipes
Quantity recipes may be available from State agencies, industry, ar. 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
directions exacfly.
2. Adjust the food quantities in the recipe to provide the number of servings yuu
require.
3. Determine the amount of food you need for prepa:::ig the recipe. (Refer to
page 22, How to Use the Food Buying Guide.)
4. Assemble the necessary utensils and ingredients.
S. Weigh and measure ingredients accurately. Weigb ingredients whenever possible
since weighing is more accurate. If you must measure ingredients, use standard
measuring equipment.
6. Follow directions ca. -dUy for combining ingredients and cooking the product.
Abbreviations Used In Recipes
AF---as purchased
EP---edible portion
Cyl cylinder
pk8---package
tsp---teaspoon
Tbsp-tablespoon
lb---pound
pt---pint
Equivalent Measures
1 tablespoon
1/8 cup
1/4 cup
1/3 cup
3/8 cup
2/3 cup
3/4 cup
= 3 teaspoons
= 2 tablespoons
or 1 fluid ounce
= 4 tablespoons
= 5-113 tablespoons
= 6 tablespoons
= 10-2/3 tablespoons
= 12 tablespoons
qt---quart
gal---gallon
oz--ounce
fl oz-fluid ounce
No-member
wt-weight
incl-including
excl-excluding = 16 tablespoons
p
int
1/2
= 1 cup
8 fluid ounces
1 pint
= 2 caps
1 quart
= 2 pints
1 gallon
= 4 quarts
b
(dry)
1
ushel
= 4 ccim
1 pound
= 16 ounces
Ag:AL SERVICE
Portion Control
To be reimbursed under the program you must serve each meal as a unit, whether food is
served cafeteria or family style. Thi& means that each meal must contain all of the required
food items in the proper amounts. Serving utensils that measure foods while they are being
served are useful in meeting these requirements (for instance, a X16 scoop makes a 1/4-
cup serving). Food service employees should be trained to recognize proper portion sizes.
As a guide in portioning servings, you can use a sample plate containing the proper
amounts of food in an appealing arrangement. You =n use the sample meal not only as
a training tool but also as a visual reminder to the staff on the serving line.
Measures for Portion Control
Scoops, ladles, and serving spoons of standard sizes provide dependable measures and help
serve food quickly. These are approximate measures.
Scoops
The number of the scoop indicates the number of scoopfuls required to make 1 quart. The
following table shows the level measure of each scoop in cups or tablespoons:
ScooF No. Level Measure
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 tablespoons
40
1-2/3 tablespoons
You may use scoops for portioning such foods as drop cookies, muffins, meat patties, and
some vegetables and salads.
Ladles
You may use ladles to serve soups, stews, sauces, and other similar products.
The following sizes of ladles are most frequently used for serving meals:
Number on Ladle
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•
Serving Spoons
You may use a se iq spoon (solid or perforated) instead of a scoop. Since these spoons
are not identifies number, you must measure or weigh the quantity of food from the
various sizes of s- ,,ns you use in order to obtain the approximate serving size you need.
You may want to iceep a list of the amount of food each size spoon holds as an aid for the
staff serving the food.
Family-Style Service
Family-style service presents unique problems that require special training for site
personnel. Site a- )onsor personnel must er,-..arlly monitor family-style service to ensure
that the meals se meet program require: ind that food service employees receive
the necessary trawaig. It is especially inir..,,.nt in family-style service to provide
ap
pr in ate serving tools that allow for the proper portioning of food while minimizing food
handlg.
Serving Guidelines
Even when food is ready to serve, food service employees must continue their efforts to
maintain food quality and avoid food contamination.
Train employees to:
■ Maintain 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 food handling. Plastic gloves must be used when you
serve food by hand.
■ Serve meals as a unit with only one meal served per child.
■ Keep an accurate count of the number of children and adults you serve.
CLEANUP
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. If you use perma-; _ ..t ware, you must make sure to sanitize them.
Dishwashing procedures
Whether washing dishes by hand or by machine, the procedures are the same: They
include, as a minimum, the following:
■ Scape and pre-rinse befo. - ,crashing.
■ Wash with detergent solution in hot water (100 OF to 120'F if washing by hand.
140 °F if washing by machine).
^M
■ Rinse with clear, hot water.
■ Sanitize with a final rinse of at least 180 T or a final rinse containing a chemical
sanitizing agent.
■ Air dry on a clean dish table.
■ Store in a clean area, protected from contamination.
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 SANITA77ONAND SAFELY
Sanitation
Sanitation is one of the most important aspects of good food service. Follow these rules:
■ Meet health standards set by State and local health authorities.
■ 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.
■ Keep hands off face and hair.
■ Wear dean uniforms and hair restraints.
■ Food service workers with open cuts, sores, colds, or other communicable diseases
should not prepare or serve food
■ Wash hands and sanitize utensils, cutting boards, and work surhuns thoroughly after
contact with raw eggs, fish, meats, and poultry. Sanitize between use for raw and
cooked, if separate equipment is not available.
• Properly clean and sanitize serving and cooking utensils, and egttipmem
■ Handle serving utensils and plates without touching the eating surface.
■ Thoroughly rinse all fresh fruits and vegetables before cooking or serving.
■ Empty garbage cans daily. They should be kept tightly covered and thoroughly cleaned.
Use plastic or paper liners.
► 29 4
■ Wipe up spilled food immediately; properly sanitize all food preparation and service
areas.
Food Safety
Food workers can help prevent food contamination 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 OF or lower untL served.
■ Keep frozen foods in a freezer registering 0 OF or lam,
■ Cook meats such as bee& pork, poultry, and fish to
a meat thermometer when roasting meats. Juices sherd run clear and meat ould nos t
be pink
■ Do not partially cook food one day and complete cooking the nea: day. Maintain a
constant tempf sue; never set the oven lower than 325 OF.
■ Prepare sandwiches and salads with a minimum amount of
handling. Use plastic gloves.
■ Promptly refrigerate or freeze leftovers. Divide large quantities into smaller containers
or use shallow pans, for quick cooling. Reheat leftovers to at least 165 °F.
■ foods transporting hot cld oPeddlabic dds cold. odds, maintain limper holding temperatures. Keep hot
■ Thaw poultry and meat in a refrigerator. Use thawed
3 to 5 days. Use , wed ground beef and roasts, sow' and ~o within poultry ham slices, and It. &con meats within 3 to 5dan' -within efr 1erte to 2 only days. foe Use stas are still
present. crystals are s
ll
■ Remember USDA's 2-Hour Rule: NEVER
FOOD OUT AT ROOM
TEMPERATURE FOR MORE THAN 2 HOURS. There is no need bring foods to
room temperature before cooking or refrigerating,
■ Marinate food in the refrigerator, NOT at room temperature,
■ Remember that you cannot always determine food spoaW by smell. If there is any doubt, throw the food away. Wit, Ito' odor, or
Safety of Equipment
Tra,a i~od service employees on the safe use of all types of equipment.
■ Follow instructions exactly on how to use and dean kitchen equipment.
■ Keep a fire extinguisher and first-aid kit handy and instruct all personnel in their use.
REFERENCES
Foods Containing Vitamin A:
Fruits Vegetables
Apricots
Broccoli
Cantaloupe
Carrots
Mandarin Orange Sections
Chard
Mango
Collards
Melon balls (cantaloupe
Endive
and honeydew)
Escarole
Nectarines
Kale
Plums
Mustard greens
Watermelon
Peas and Carrots
Peppers, sweet, red
Plantain
" Pumpkin
Romaine
Spinach
Squash, winter
sweet potatoes
Foods Containing Vitamin C:
Fruits Vegetables
Apples
Apple juice"
Bananas
Blackberries
Blueberries
Cantaloupe
Grapefruit
Grapefruit juice
Grapefruit-orange juice
Grapefruit
and orange sections
Grape Juice"
Honeydew melon
Kiwifruit
Mandarin orange sections
Mangoes
Nectarines
Oranges
Orange juice
Papaya
Peaches
Pears
Pineapple
Pl' le juice
PineaPPle-
grapefivit juice
Pineapple"
orange juice
mums
Pomegranates
Raspberries
Strawberries
Tangelos
Tangerines
Watermelon
* Contains added Vitamin C
Artichokes
neans, green
Beans, yellow
Beans, Lima
Bean Sprouts
Broccoli
Cabbage
Cauliflower
Collards
Escarole
Kale
Kohlrabi
Mustard greens
Okra
Onions
Parsnips
Tomatoes
Tomato juice
Tomato-Vegetable
juice
Turnip VMS
Peas
Plantain
Potatoes
Pumpkin
Radishes
Snowpeas
Spinach
Squash
Romaine
Rutabagas
Tomatoes
Tomato juice
Turnip greens
Turnips
Watercress
Foods Containing Iron:
Meat and Meat Altanata
Meats:
Beef
Liver
Liverwurst
Turke} dark meat
Dry beans etas (commas)
Chickpeas (garbanzo beans)
Kidney beans, red or white
Lentils
Soybe;.us
Fish:
Shellfish
Trout
Bread and Bread Alta
Nuts and seeds:
Pine mats
PUMpkin Seeds
Squash seeds
Whole-grain, enriched, or fortified bread or bread alternates,
such as:
Fanna Plain, pumpernickel, or whole-wheat
Muffin, bran
Noodles
Oatmeal
Pita Bread, plain or whole wheat
Pretzel, soft
Ready-to-eat cereals, fortified
Rice, white
Vq erablw
Beans, Um
Spinach
Halts
Apricots, dried
Prunes
Prune juice
Full-Strength Fruit and Vegetable Juices:
The following is a list of full-strength fruit and vegetable juices that may be served in the
Summer Food Service Program.
Apple
Grape
Grapefruit
Grapefruit-Orange
Orange
Pineapple
Prune
Tangerine
Tomato
Vegetable
Any blend or combination of the above full-strength juices is acceptable.
Bread And Bread Alternates:
Allowabk Bread and Bread Altenates
The following listing of bread and bread alternates is divided into four groups. All the
items in the four groups have approximately the same nutrient content. All breads and
bread alternates must be whole-grain or enriched Items within each group have
approximately the same total solid content and grain content. The minimum weights given
for each group are based on the grain content of the product only (exclusive of fillings,
toppings, etc.). Children younger than 6 years should receive one-half of the serving sins
listed below.
Grasp A
Breads, Rolls, and Quick breads. A serving of an item in group A must weigh at least 25
grams (0.9 ounce).
Bagels
French, Vienna, or
Biscuits
Italian Bread
Boston Brown Bread
Muffins
Breads, sliced, all
Pisa Crust
types (white, rye,
Pretzels (soft)
whole wheat, raisin,
Rolls and Buns
quick breads, eta)
Stuffing. Bread
Coffee Cake (breakfast
(weights apply
and snack only)
to the bread
Cornbread
in the stuffing)
Corn Dog Batter and Breading
Sweet Rolls and
Croissants
Sweet Buns
Doughnuts (breakfast
(breakfast and
and snack only)
snack only)
Egg Roll/Won Ton Wrappers
Pita Bread
English Muffins
Gmup B
Crackers and Low Moisture Breads. A serving must weigh at least 20 grams (0.7 ounce).
Batter and/or Breading
Bread Sticks (dry)
Chow Mein Noodles
Graham Crackers
Melba Toast
Rye Wafer
Rice Cakes, puffed
Saltine Crackers
Soda Crackers
Taco/Tostada (whole
and pieces)
Toaster Pastry crust
(breakfast and snack
Only)
ck
Note: You may serve cookies, granola bars, etc., as a bread alternate in the
primary ingredient is whole-grain enriched flour or meal and of if the
is 1-1/4 ounces (35 grams). USDA recommends that coolies a
minimum s a bread be servof a ed as pact
of a snack no more than twice a week. You cannot serve coolies as a bread alternate at
breakfast, lunch, or supper. .
Note: To determine a serving of batter/breadiV
(minimum 20 grams or 0.7 ounce)
1. Rely on Child Nutrition (Cl) labels; or
2. Fin!' the percentage of batter/breading per serving from the processor. Multiply
by eight of serving (multiply ounces by 2835 to convert to grams, if desired);or
3. Remove the cooked batter/bre-idiar,, from a
by 2835 to convert to grams, u aesired.)8 and weigh. (Multiply ounces
Grvup C
Miscellaneous items. A serving must weigh at least 30 grams (1.1 ounces).
Dumplings
ush Puppies
Meat/Meat Alternate
Pie Crust
Meat/Meat Alternate
Turnover Crust
Pancakes
Sopapillas
Spoonbread
Tamales
Tortillas
Wales
Note: Cookies, Granola Bars, etc. (Snack only)-i serving = 35 grams.
~z -
Group D
Pasta, rice and other cereal grains. A serving of an item in group D is 1/2 cup of the
cooked product, except for ready-to-eat cereal (breakfast or snack only). The serving size
for ready-to-eat cereal is 3/4 cup or 1 ounce, whichever is less.
Barley
Breakfast Cereals,
cold dry or
cooked (breakfast
and snack only)
Bulgur
Corn Grits
Millet
Lasagne Noodles
Macaroni, Spaghetti
and assorted pasta
shapes
Noodles (egg)
Ravioli Pasta
Rice
Note: When any cereal grain is used as an ingredient in a bread or bread alternate, use
the serving size given for the appropriate bread group. For example, a serving of oatmeal
bread should weigh 25 grams (Group A).
Some of the above foods, or their accompaniments, may contain more sugar, salt, or fat
than others. Keep this in mind when considering how often to serve them.
- '2e
Onsb Food k11 aift / Reco d
an Site Food Invertalry Reoc¢ti
Name of Site
Inventory PeFI Beginning Inventory.
Food Purchase unit* Tm 4uatity Value of
Itan unit Cost , - food an hand
(i.e., Ibs,.
come cafim, etc.)
To Obtain Pbod Cost far Marsth Total Value of
Begimim Y Pbod an aa:,d $
Cl=Lirq (sing Dmentary**)
Cost of
U
*Use invoicm to determinm the unit cost per item and total
food pacibaees for the reporting period.
**The QIOsir4 inventory for one month beocross the Begiratig
Inventory far' the Next month.
Onsite Food kventory Record
On Site Fbod DrAnteay Racozti
xams of Site 146-6- L'ro-- 6 jn w%-Oy 6. 4&t
Inventaxy Period r« r Begimling y"f«zsd. o0
Its
mliP it,
(i. e. , Iles, y
Caro, casest etc.)
Unit*
(an ~
( cn band
E,O,N.S
-0-- /o chin)
OI
(o
ox D G
o
3• ys
Gz; , /a
►'es•✓
rt o e-div
3.35
/4
3. s'd
/6
sd
.z
. /6
on es
~`ie 0,J
AY;
6
. -5-r
s
Zb Obtain Pbod Cost for Month Jt*al Value at
Begiming DrAntmy 8 use. oo lbod an ind 8y/y3,~9z
Pbod Purchase + (Closing ass sn,~7-..)
Closing Mmm*=y y
Cast of Pbod Used • a
*Ube invoices to dete mina the twit Cost per its and total
faced ptdlesY fw the ra=ting period.
**7he closing in entamy far am Z~7tZl beoa■es the Beginning
Inveetary far the next maert3l.
SiPJ * ,q ~r d Ydj
for aw/~ea and Fn&
Size and Caa~t Sidi nr, Si and Viet d
Carr t. Specify O. S. #1 [ar= with 1 stidt is 4 inches
sticks 1-1/8 inch wtvAitm di,m,efW lanq x 1/2 inch wide
-about 7-1/2 inches in l,wgm, 6 sticks = 1/4
six Per Pamd Fiftr-Pah id Mush bag.
Cauli- Specify in carts a! 18-24 1 asditm head = about 6
fla er cups lla nets
of 45-50 =zeds.
Celery SDWJ V 2. 2-1/2- or 3 dcrrA 1 stilt is 3 inches
sticks a ~ C Mbes weigh laq and 3/4 inch wide
60-70 paafds not. 4 sticks = 1/4 cap
Cuamibets Sify 2-inch minimm
Slices
rettucef Head)
(Iceberg)
Lettuce, real
Olives, Ripe
ei!mater 'Mja 3accustion will
be stauped cin the basket. C=x*~
will vazy f= 2 to 2-1/2 izwlm in
diameter and arQ about 7-1/2 inzb.e largo
1/8-inch thick slices
4 slices = 1/4 carp
cut in thirds disc and
then each third into fourths
lengthwise for sticks
Pidtles, Dill 4 to 4-3/4
~l
ch
ines latq, 22 to 39 caaht PQ
sweet Sbecihi t t ei M 2--3/4 to
3-1/2 JjZbn long, 52 to 99
aahnt
per gaLlen
1 cvahmber = 12 sticks
2 sticks = 1/4 CUP
1 Piece = 1/4 Cup
1 lame leaf = 1/4 kW
8 olivas = 1/4 cup
1/2 Pidtle = 1/4 cup
1 Midtle = 1/4 cup
Radishes SDwAfv U.S. #1. 1/2 inch 7 radish== 1/4 clap
diameter utum m, withait tqn,
cull size, 45 radishes per paahd.
Ztmato Wedge
slices
give in camas.
PRUIT
Apples
Berries
Blueberries
1/4 tomato = 1/4 cup
container. Tomato is 2-1/8 inch@5
X 3 inches in diamOte+'; 2-1/4 tomatoes
per paid.
2 slices = about 1/4 cup
4 tomatoes = about 1/4 cup
Soecirv size 185-195 or larcer. 1 apQL = about 1/2 cup
Appraocimateely 2-1/2 izzlies
diamgtez. About 4 to 5
apples per paid.
nal pack. 150 per case.
lour bananas per pmmd.
1 bsnsna = 1/2 cup
Ey U.S. 01. Sold in pints*
diameter 3/4 inch. Sold in
quanta and pints.
&W.= size 36. Mediia size,
5-1/2 inc has diameter, app =c.
1-2/3 pmmds per melon.
(2 to 2-1/8
• Appuraodmatsly
4 per paad.
1/2 cup measure
1/2 cup measure
1/4 melon = about 1/2 cup
12 grapes = about 1/2 cup
18 e¢apr = about 1/2 cup
1 nectarine = about 1/2 cup
Medium size fruit (size 70 and
72). Apprmdmately 3 per potad.
1 arattge = about 3/4 cup
Plus
Raisins
watermelon
Soeaifv size 84 (2-1/8 inane
diametar-boac may State 2 to
2-1/4 inches diame- r) . App=.
3-1/2 to 4 peach as , r paad.
MKUUM Size fruit (Size 60 to 64)
2-1/2 irchw diameter or larger.
App=. 3 per pouad.
(2-1/4 to 2-3/8
U= (Size 120)
3 per pond.
per pound.
1 nectarine = about 1/2 cup
1 paac3: = about 1/2 cup
1 PUM:h = about 3/4 Cup
1 peer = about 1/2 Cup
1 year = about 3/4 cup
2 pl a = about 1/2 cup
About 8-'
Medium Size knit (Size 4 x 4,.
6-7 Plums pet potad.
Plots
2 plus =.about 3/4 cup
Yield cf Bulk:
aa~oes each 2-2/3 aMMS = about 1/2
Yield of Mndividuai
1 pe kap
(1-1/2 amwes) = about i/4
cup of fruit.
L Fruit will i gins = about 1/2 cup
ctm in dimesber.
Par PMRIL _
MUM
avazage about 27 paads.
Yield of maim:
1/64 wedge = about 1/2 cup
*AnY serving size may be Planned. 1br simplicity, this table of
serving sizes end yields far vegetables and fruits prvvidas 1/4
cvp servings of vwpblblm and 1/2 CW and/or 3/4 app servings
of fruits.
Note;. Umm sizes are specified for fruits, they indicate
mmims of fruit in boot. Ma larger the amber, the :mailer the
fruit. Any fruit that is larger than that specified may be
used.
►41.
Food Production Record
Directions: Food service personnel must complete the Food Production Record Suh dX
and sponsors must maintain this record in their files for a minimum of 3 years. This
provides an auditable record that verifies that the meals and snacks served meet the meal
or snack requirements and, therefore, qualify for reimbursement.
Item No. INSIUUCITON
1. Name * of the site.
2. Write the calendar date this 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 snack 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 fulfills the meat/meat
alternate requirement; potatoes and carrots in the pie meet part of the
fruit/vegetable requirement; and the pie crust meets part or all of the bread/bread
alternate requirement. Additional food items used in the meals may also be listed.
5. Enter quantity of each ingredient or food used in each meal to meet the meal
requirements. Use weights, measures, or number. For example, list stew beef, 10
Ibs; 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 juice, etc.). Sevv,-!z sizes can be shown in measures (such as cup
measures, scoop size, ladle weight, or number (such as number of apples).
7. Enter the number of children served at each meal or snack.
8. Enter the number of program adults served at each meal or snack.
9. Enter the total member of persons served at each meal and/or snack
' While SFSP sponsors are reimbursed only for meals served to participating children,
at sponsor discretion adults working in the food service operation (program 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 program adults.
Food_ Production Record
5
fame of site (1)
Date (2)
ONSITE MOD FRODUCTIOr. RECORD .
Menu
foods Used
Quantity
Site
Number Served
(k
Used
(3
.viryt
6
ran
7
Prarrm
Adults
(!r)
Total
(9)
n
WeO Ij.
Name of Site
t;
49
ee
C
Food Production Record
Dst! l / 1(S)
ONSITZ 1000 PRODUC:IOM RBGORD
Menu Foods used
Quantity
Slse
Number Served
Used
Serving
Children
Program Total
(3)
(S)
Adults
?"CA ~i~~rsts I~lss~e~
4*70 en►
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26 060.nnrm Fens 2044
4URM services CERTIFICATION abe«:seo
REGARDING DEBARMENT, SUSPENSION, INELIGIBILITY
AND VOLUNTARY EXCLUSION FOR COVERED CONTRACTS
feral Executive Order 12549 requires the Texas Department of Human Services (DNS) to screen each covered potential contractor to
lernine whether each has a right to obtain a contract in accordance with federal regulations on debarment, suspension, ineligibility, and
untary exclusion. Each covered contractor must also screen each of Its covered subcontractors.
this certification "contractor" refers to both contractor and subcontractor, "contract" refers to both contract and subcontract.
signing and submitting this certification the potential contractor accepts the following terms:
The certification herein below is a material representation of fact upon which reliance was placed when this contract was entered into.
It n is later determined that the potential contractor knowingly rendered an erroneous certification, in addition to other remedies available
to the federal government, the Department of Health and Human Services, United States Department of Agriculture or other federal depart.
ment or agency, or the Texas Department of Human Services may pursue available remedies. Including suspension and/or debarment.
The potential contractor shall provkie immediate written notice to the person to which this certification•i: submitted if at any time the
potential contractor learns that the certification was erroneous when submitted or has become erroneous by reason of changed circurnstance&
The words "covered contract," "debarred," "suspended," "Ineligible," ..participam....person,....p finCipal,....Proposal," and "voluntar.
ily 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 attachment.
The potential 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 krofigible, or voluntarily excluded from partici.
Potion in this covered transaction, unless authorized by the Department of Health and Human Services, United States Agriculture or other federal department or agency, and/or the Texas Department of
Department of Human Seniees, as applicable.
Do you have or do you anticipate having subcontractors under this proposed contract? ®Yes ❑No
The potential contractor further agrees by submitting this certification that it will include this certification tined "Certification Regarding
Debarment, Suspension, Ineligibility, and Voluntary Exclusion for Covered Contracts" without modification, in as covered subcontracts
and in solicitations for all covered subcontracts.
A contractor may rely upon a certification of a potential subcontractor that it 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 subnrorttractIs initiation and upon each renewal.
Nothing contained in all the foregoing shag 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 la normally possessed by a prudent person In the ordinary course of business dealings.
Except for contracts authorized unduir paragraph 4 of these tonne, Ila contractor Ina covered contract knowingly enters Into a covered
subcontract with a person who is suspended, debarred. Ineligible, or voluntarify excluded from participation In this transaction, M addition
0 other remedies available to the federal goverment, Department of Health and'Hunen Services, United States Department of Agrieul.
ure, or other federal department or agency. as applicable. and/or the Tixas.Depertment of Muman Services. nay pursue available rome-
lies, including suspension and/or debarment.
ITIFICATION REGARDING DEBARMENT, SUSPENSION, INELIGIBILITY AND VOLUNTARY EXCLUSION FOR COVERED CONTRACTS
Icate In the appropriate box wtdch statement applies to the covered potential contrector.
The potential contractor certHlea, by submission of this certification, that neither M nor Its principals Is presently debarred, sus•
pended, proposed for debarment, declared Ineligible, or voluntarily excluded from participation In this contract by any federal
department or agency or by the State of Taxes,
The potential contractor Is unable to certify to one or more of the terms In this certification. In this Instance, the potential con-
tractor must attach an explanation for each of the above terns to which he Is unable to make artM eoWn. Attach the explana-
tion(s) to this certification.
ne a Patarlal Cawamer Vwder 10 Nor or GwW a.a.w Ns. DNS Canrram No. (r epplesoN
City of Dent-6n
PhwNryped Name one T1ee of Amewi d PAPe - a" a
Lloyd Harrell, City Manager
Dole