fresh fruit, a raw vegetable, and shelf stable UHT milk.

1
SUMMER FOOD SERVICE
GUIDELINES FOR COMMUNITY BASED ORGANIZATIONS
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SUMMER MEALS PROGRAM GUIDELINES
SUMMER MEALS WILL ONLY BE PREPARED FOR PROGRAMS
APPROVED THROUGH SchoolFood HEADQUARTERS

• Feeder sites must be notified of the number of
  meals needed by 9am on each day of service
• The number of meals you request may not exceed
  the number requested on your approved application
• Any change of information will require filing of
  a new application and re-approval of the program

Summer Meals are served to eligible children
(under 19) and paying adults
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INFORMATION FOR YOUR LOCATION
KEEP THE FOLLOWING INFORMATION HANDYIT WILL HELP
YOU WHEN CALLING YOUR FEEDER SCHOOL
PS 123
FEEDER SCHOOL _________________________ Phone
Number _______________________ Scheduled Time of
Delivery ___________ Number of Children in
Program __________ MIE Code Number (if
applicable) _________ LIC Headquarters Phone
[phone] Ext 1728 SchoolFood Web Site
www.opt-osfns.org/osfns
(718) 123 - 4567
1100
SAMPLE
45
09517
4
INFORMATION FOR YOUR LOCATION
COMPLETE AND POST THIS FORM TO KEEP INFORMATION
HANDYIT WILL HELP YOU WHEN CALLING YOUR FEEDER
SCHOOL
FEEDER SCHOOL _________________________ Phone
Number _______________________ Scheduled Time of
Delivery ___________ Number of Children in
Program __________ MIE Code Number (if
applicable) _________ District Field Office
Phone _______________ LIC Headquarters Phone
[phone] Ext 1728 SchoolFood Web Site
www.opt-osfns.org/osfns
5
POSTINGS

• SITE CHECKLIST

• Department of Health certification on site
• DOH Inspection records available for review
• Justice for All poster displayed
• SchoolFood Menu Posted
• Adjusted when necessary to reflect the meal
  served

All records must be maintained and available for
review for the duration of the program
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REFERENCES

• SITE CHECKLIST

• Enrollment and Attendance rosters available
• CBO Guidelines on hand for reference
• At least 5 days of
• Signed and dated delivery receipts
• Meal count records (MIE 3 forms)

Visit our Website to View Summer Food Service
Guidelines for CBOs www.opt-osfns.org/osfns
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SUMMER MEALS PROGRAM GUIDELINES
PROGRAM DIRECTORS AND SUPERVISORS ARE RESPONSIBLE
FOR MONITORING THE PROPER SERVICE OF FOOD TO
CHILDREN

• All five components must be served to all
  childrenserve complete meals
• Serve meals at the time indicated on your
  approved application
• Store meals properly until serviceat sites
  without refrigeration meals must be served within
  one hour of delivery
• All food must be consumed during the designated
  meal perioddo not save leftover milk or food

Safe handling and distribution of complete meals
are the responsibility of the program requesting
service
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SUMMER MEALS PROGRAM GUIDELINES
ACCURATE RECORD KEEPING AND TIMELY SUBMISSION OF
SchoolFood FORMS ARE CRUCIAL FOR RUNNING A
SUCCESSFUL SUMMER MEALS PROGRAM

• Record accurate meal counts dailybased on
  complete meals served to childrenon MIE-3 (Daily
  Count of Meals Served and Cash Receipt)
• Site copy of MIE-3 must be available for review
  at the site throughout the program
• SchoolFood copy of completed, signed MIE-3 must
  be returned to feeder site each Monday

ALL MEAL COUNTS INCLUDING BBQ, PICNIC, AND TRIP
MEALS MUST BE RECORDED
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Record Breakfasts Served Daily
SAMPLE MIE 3 FORM
Record Lunches Served Daily
Record Trip Lunches Served Daily
Signature
Date
Title
10
WHAT WE MEAN . . .
Satellite Site A Location where meals are
received and served that is outside a SchoolFood
cafeteria.
Feeder School The location where the meals you
receive are prepared and transported from.
Transporters Insulated bags that SchoolFood uses
to transport and maintain temperature of cold
meals for New York City Department of Education
Satellite Programs.
Delivery receipts must be signed and datedrecord
the number of meals received and time of delivery
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TRIP MEALS
SchoolFood PROVIDES MEALS FOR CHILDREN WHEN THEY
GO ON A TRIP AWAY FROM THE SATELLITE LOCATION
Trip Request forms are used to request trip
lunches for your group

• SchoolFood can provide two types of meals
• 1. Cooler LunchMeals with a sandwich that must
  be kept at or below 40º
• using coolers provided by the
  satellite site with at least 8 frozen ice
• packs per cooler. SchoolFood
  will not provide these coolers.

2. Non-Cooler LunchA meal that does not require
refrigeration or coolers. Peanut Butter and
Jelly sandwiches are provided, along with
fresh fruit, a raw vegetable, and shelf stable
(UHT) milk.
Please give your feeder school at least one week
advance notice to prepare your request
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COOLER MENU
5 COMPONENTS TO GOITS IN THE BAG!

1. PROTEIN 2. BREAD 3. VEGETABLE 4. FRUIT 5. MILK

• Tuna,Meat and/or Cheese
• Wheat Bun
• Carrot Sticks
• Apple
• Milk

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NON-COOLER MENU
5 COMPONENTS TO GOWE CAN WORK IT OUT!

• Peanut Butter and Jelly
• Sliced Bread
• Carrot Sticks
• Apple
• UHT Milk

1. PROTEIN2. BREAD3. VEGETABLE 4. FRUIT 5. MILK
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TRIP MEAL GUIDELINES
SchoolFood FEEDER SCHOOLS DEPEND ON YOUR HELP IN
PROVIDING SAFE MEALS FOR PLANNED TRIPS

• Provide your feeder school with the dates and
  destinations of planned trips
• At least 48 hours notice must be given, using the
  trip request form
• Notify the feeder school the day of the trip
  (between 8 and 9 am) of the exact number of meals
  needed
• You cannot request more meals than the number of
  children registered in your program
• Claim only the number of meals served to children
• Serve complete mealsdo not save or serve
  leftover milk or food

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PICNIC AND BBQ REQUEST FORM
SAMPLE
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PICNIC MENU

• Assorted Sandwiches To Include
• Turkey Breast
• Ham Cheese
• Tuna Salad
• On Vienna Roll w/Lettuce and Tomato
• Mustard and Mayo Packets
• Seasonal Fresh Fruit
• Packaged Cookies
• (1) 4 oz Fruit Punch
• 8 oz Flavored Lowfat Milk
• Can Liners
• All Paper Goods

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BBQ MENU

• CHOICE OF TWO MEAT ITEMS ONLY
• Hamburger On A Sesame Bun
• Roasted Chicken With A Roll
• Hot Dog With A Bun
• Tossed Salad With Dressing
• Corn On The Cob
• Pickle Chips
• Ketchup, Mustard, and Mayo Packets
• Watermelon OR Seasonal Fresh Fruit
• Packaged Cookies
• 4 oz Fruit Punch
• (1) 8 oz Flavored Lowfat Milk
• Can Liners
• All Paper Goods
• The Customer Must Supply Their Own BBQ Grills

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BBQ MEALS
BBQ MEALS REQUIRE SPECIAL ATTENTION TO KEEP
SAFETY FIRST

• Your Feeder School will provide you with some
  products in a frozen state (hamburgers, etc.)
• Food Safety at the BBQ site is the responsibility
  of the Program Supervisor
• Keep coolers closed and out of direct
  sunlightProgram Supervisors must ensure that
  food remains at proper temperatures before
  cooking
• Cold food must be maintained at 40º or below
• Protein items must be cooked to an internal
  temperature of over 165F
• All children must receive the complete meal of 5
  components
• Do not save or reuse leftovers

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TRIPS, PICNICS AND TRANSPORTERS
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FOOD SAFETY
SchoolFood FOLLOWS HACCP GUIDELINES WHICH GUARD
AGAINST FOOD-RELATED ILLNESS

• All cold meals must be maintained at or below
  40F to prohibit bacterial growth?thermometers
  must be available and utilized
• To maintain proper temperatures, Program
  Directors must monitor the following areas

See that children eat promptly after food is
delivered
Keep insulated coolers closed until
servicerefrigerate whenever possible
In parks or open areas, keep insulated coolers
in the shade

• If you have concerns about delivery times or
  food safety,
• discuss them with your feeder school

Your feeder school monitors productionyou must
monitor your site to ensure that food remains safe
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HANDWASHING
Wash Hands

• Before service
• After using restrooms
• After eating

• Frequently throughout the day

Wash hands with hot water and soap, lather for at
least 20 seconds, rinse and dry with paper towels
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ALWAYS DO THE FOLLOWING . . .
INSTRUCT YOUR STAFF TO FOLLOW SAFE FOOD HANDLING
PROCEDURES

• Always keep food safety in mind when serving
  meals
• Always cover coughs and sneezeswash hands
  immediately
• Always use disposable utensils to taste food
• Always wash hands after handling raw food (BBQs)

• Always work with clean hands
• Always use clean, sanitized utensils
• Always wash hands after using the bathroom
• Always keep hands away from the mouth, nose,
  hair, and skin infections

SEE THAT CHILDREN WASH THEIR HANDS WHENEVER
POSSIBLE
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SUMMER MENUS 2004
SchoolFood PREPARES A 3-WEEK CYCLE MENU FOR THE
SUMMER PROGRAM MENUS REPEAT THROUGH THE SUMMER
Choice of Whole, Chocolate, Lowfat, or Skim Milk
Daily
SAMPLEMENU SUBJECT TO CHANGE
ALL SchoolFood MENUS ARE AVAILABLE AT
www.opt-osfns.org/osfns
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RACIAL/ETHNIC DATA
A SCHOOLFOOD REPRESENTATIVE WILL VISIT THE SITE
TO COMPLETE THIS FORM

• Visual identification may be used
• Participants will be counted under only one
  category
• Total number of children marked under the
  categories should equal total number of
  participating children in attendance on the day
  the form is completed
• Sponsor must retain this data for 3 years
• Sponsor must safeguard this dataaccess should be
  limited to authorized personnel only

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FREQUENTLY ASKED QUESTIONS
CHILDREN AND PARENTS MAY HAVE QUESTIONS ABOUT THE
SUMMER MEALS PROGRAMYOU NEED TO HAVE THE ANSWERS

• Q Why does my child have to take milk?
• A The meals we satellite require children to
  receive all 5 components of the meal. Meals
  served at open sites allow the children to choose
  a minimum of 3 components of the 5 offered.

Q Why does my child receive cold meals?
A All summer satellite sites receive cold meals.
Open Summer feeding locations serve a varied
menu which includes hot and cold menu items.
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FREQUENTLY ASKED QUESTIONS
Q My child did not finish the meal. Why cant I
eat it?
AThe focus of the Summer Meals Program is on the
nutritional needs of the children of the City
of New York. It is the site supervisors
responsibility to ensure that only children under
19 receive a meal at no charge.
Q Why does SchoolFood recommend that CBO groups
walk-in for meals?
A Open sites serve a more varied menu that
includes hot items. Additionally, production and
service (including maintaining safe food
temperatures) are less problematic at walk in
sites. Groups can make arrangements to walk in
to any open site.
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FREQUENTLY ASKED QUESTIONS
Q One of my children is in a Summer Math program
at our neighborhood school. My other child
goes to a local summer camp during the day.
Why dont they receive the same lunch?
A Children who walk in to an Open Site are
served a hot food menu and have the option of
choosing a minimum of 3 components from the 5
offered. Children whose programs receive
satellite meals are served a cold lunch and must
receive all 5 components.
Q Why cant my child remove food from the
cafeteria?
A SchoolFood cannot guarantee the safety of food
once it leaves the premises. There is a potential
danger, for example, if a child carries a tuna
salad sandwich without refrigeration for even two
hours.
2004