Date: August 20, 2013
Time(s): Agenda - Morning Sessions
8:00 - 9:45 Meal Planning Basics
8:00 - 9:45 Breakfast Meal Pattern
10:00 - 11:45 Food Production Records and Standardized Recipes
10:00 - 11:45 Whole Grains and Legumes
Agenda - Afternoon Sessions
1:00 - 2:45 Approving Free and Reduced-Price Meal Applications
1:00 - 2:45 Breakfast Meal Pattern
3:00 - 4:45 Meal Counting and Claiming
3:00 - 4:45 Offer vs. Serve
Location: Lakes Country Service Cooperative, 1001 East Mount Faith, Fergus Falls, MN 56537
Approving Free and Reduced-Price Meal Applications
This session is recommended for staff who are involved with managing and maintaining student meal benefits. Participants will learn to correctly approve and process Applications for Educational Benefits, directly certify students for meal benefits, create rosters and maintain required documentation for compliance with program regulations.
Breakfast Meal Pattern
Healthy, Hunger-Free Kids Act (HHFKA) regulations will phase in changes to the school breakfast meal pattern over the next few years. Participants will learn breakfast changes for the 2013-14 school year and what to expect for future program years.
Food Production Records and Standardized Recipes
Through hands-on learning activities, participants will be introduced to required elements of food production records. Learn what records to maintain and how to complete documents to prove that meals served meet program requirements.
Meal Counting and Claiming
This session will show participants how to obtain accurate point-of-service meal counts and complete claims editing. School food authority meal claiming responsibilities will also be reviewed.
Meal Planning Basics
This session is directed toward staff that plans school lunch menus. Participants will learn the School Lunch Meal Pattern and be introduced to tools to effectively navigate and manage menu planning requirements.
Offer vs. Serve
Learn the basics about the Offer vs. Serve provision and how the Healthy, Hunger-Free Kids Act regulations affect the implementation of this option for lunch meal service. Test your knowledge of Offer vs. Serve by participation in hands on activities to assist you in recognizing a reimbursable meal.
Whole Grains and Legumes
HHFKA regulations require that all grain food item offerings be whole grain rich in school year 2014-15. The Beans/Peas/Legumes vegetable subgroup provides the opportunity for students to be exposed to new food items. In this session participants will learn how to identify a whole grain rich food item and ways to incorporate whole grain rich items into menus. Participants will also be introduced to creative ways to encourage students to consume more legumes.
Event Type: Workshop
Target Audience: School nutrition program administrators, food service staff, staff involved with managing Applications for Educational Benefits
Sponsor: Food and Nutrition Service
Contact: Liane Jensen
Contact Phone: 651-582-8526
Contact Email: email@example.com
Registration URL: Register for this workshop.
Registration Deadline: Until filled.
Materials: Materials will be sent with the confirmation notice.