|
Last week, the U.S. Department of Agriculture (USDA) released SP 11-2021, CACFP 10-2021, SFSP 06-2021: Consolidated Appropriations Act, 2021: Effect on Child Nutrition Programs.
This memo provides guidance to Child Nutrition Program operators regarding Sections 743, 764, 767, and 789 of Division A of the Consolidated Appropriations Act, 2021 which:
- Allows the substitution of vegetables for fruits under the School Breakfast Program.
- Prohibits funds from being used to procure raw or processed poultry products from the People’s Republic of China in Child Nutrition Programs.
- Provides guidance related to pricing of paid lunches for the National School Lunch Program, during school year 2021-2022.
- Allows the offering of low-fat (1% fat) flavored milk in the National School Lunch Program and School Breakfast Program.
Questions? Please contact your OSPI CNS Program Specialist.
The Child and Adult Care Food Program (CACFP) Program renewal application deadline for Federal Fiscal Year 2021–22 (FY22) is now September 1, 2021.
This change is to better meet United Sates Department of Agriculture (USDA) regulations and will help OSPI Child Nutrition Services maintain compliance surrounding sponsor oversight.
There will be changes to how sponsor budgets must be completed and how administrative costs are tracked. All costs, including food, require prior approval before the cost is incurred. Therefore, budget submissions must be approved prior to the start of the new fiscal year (no later than September 30, 2021).
What does this mean for CACFP sponsors?
- Renewal applications are due by September 1, 2021.
-
WINS will open for renewals on July 1, 2021.
- This allows time to complete and submit all sections of the renewal application prior to the deadline.
-
CACFP Annual Training
- Meal Distribution Plan will go live July 1, 2021.
- At-Risk Prequalification Survey will go live July 1, 2021.
OSPI Child Nutrition will support this transition by providing:
- Training and Technical Assistance.
- Information and resource materials for the renewal process.
- Reminders of renewal due dates via CACFP Newsletters, OSPI Annual Training and the CACFP webpages.
Renewal resources will be released in the coming weeks.
Questions? Please contact your OSPI CNS Program Specialist.
If your organization plans to use waivers granted by USDA in FY22 (October 1, 2021–September 30, 2022), you must submit a Meal Distribution Plan (MDP) as part of the renewal application.
In addition, if you are planning to operate the At-Risk Program during FY22 , submission of the At-Risk Prequalification Survey is a required component of your renewal application.
Wait to Submit FY22 Plans
Do not submit the current MDP/MDP Update Survey or the At-Risk Prequalification Survey for your FY22 renewal prior to July 1, 2021. These surveys must be submitted after July 1 as part of your FY22 program renewal.
Surveys: Closing In June
Updates to the MDP, MDP Update Survey, & Prequalification Survey are needed to reflect new waivers and waiver extensions granted by USDA effective for FY22.
Surveys will go offline June 17–31, 2021 to complete FY22 updates.
The links will go live the first day of FY22 renewal— July 1, 2021.
Before June 15, 2021, you must submit:
-
A Meal Distribution Plan if you did not complete an MDP at any point during FY21 (October 1, 2020–September 30, 2021) and you are now making changes to your meal distribution or need to indicate use of a waiver.
-
A Meal Distribution Plan Update Survey if you already submitted an MDP during FY21 and are making changes to your meal distribution or need to indicate use of a waiver not previously selected.
Questions? Please contact your OSPI CNS Program Specialist.
Grains are an important part of meals in the Child and Adult Care Food Program (CACFP). Starting October 1, 2021, all program operators will be required to use ounce equivalents (oz. eq.) when menu planning.
Required Oz. Eq. Training
As part of the Fiscal Year 21–22 (FY22) annual training requirements, all sponsors must have staff attend the Ounce Equivalents 101 training.
Who Should Attend Oz. Eq. 101?
In addition to discovering who should attend, our Intro to Ounce Equivalents for Grains in the CACFP reviews important details such as:
-
What are “Ounce Equivalents”?
-
Why do you need to know about them?
- When is the implementation date of Ounce Equivalents?
How do I Complete Training Requirements?
Attend the Oz. Eq. 101 training live, or view it as a recorded training!
Questions? Please contact your OSPI CNS Program Specialist.
|
The April Claim Due Date falls on Saturday, May 15. Child Nutrition Services staff will be available until 5pm on Friday, May 14, to assist with claim errors or questions.
WINS will be available to input claims until 5:00 pm PT, Saturday, May 15. At 5:00pm, WINS will log sponsors out in order to prepare to run the monthly payment process.
Best Practice - Submit claims early in case an error comes up and you need assistance. We will have staff available until Friday, May 14, at 5:00 pm PT.
General Claiming Reminders
- Monthly claim data must be in "OK to Pay" status by 5:00 pm PT on the 15th.
- Didn't submit your claim by the 15th? That's okay! Submit your monthly claim by the 60-day deadline.
- Errors must be resolved for claims to be paid. WINS has multiple edit checks to help resolve issues before your claim is submitted.
- Pro-Tip: Always select “Preview Errors” at the bottom of each site claim once information is entered.
For more detailed reminders and resources, please review the Claim Reminder in our February Update.
Have Questions? Please contact Hydie Kidd, Fiscal Supervisor, or Pam Fravel, Fiscal Analyst.
Lunch n’ Learn webinars are short, concise, “power sessions” on specific CACFP-related topics. Most of the topics are based on sponsor suggestions and we will be presenting a different one each month through September!
Register Here
Date: Wednesday, May 26
Time: 1:30–2:00 pm PT
During this webinar we will discuss:
- Compliance Requirements for Annual Staff Training
- How to make the most out of conducting staff training through planning and execution
- Best practices for both independent centers and sponsoring organizations
- Staff Training Resources
- Questions and Answers
Each year, thousands of Washington residents become sick because of food that is prepared in an unsafe manner. This includes our most vulnerable population of children and older adults receiving care in the child and adult care settings. It is critical that anyone who cares for these individuals be aware of the special risks of foodborne infection faced by these population subgroups.
Please follow these Food Safety Tips provided by the Washington State Department of Health and utilize resources provided by USDA in their Fight BAC! program to help prevent foodborne illness in your facilities.
When Buying Food or Receiving Food Orders
- If purchasing food at the grocery store, keep raw meats separate from other foods (especially fruits and vegetables) in your shopping cart and grocery bags. Raw meats that are wrapped for display often leak. Put meat into a plastic bag to prevent drips that may contaminate other food.
- If you receive food deliveries, be prepared to put food away promptly—putting away refrigerated and frozen foods first.
When Preparing
- Always wash hands before you begin to prepare food and after handling raw meats. Use warm water, soap and paper towels. Clean-looking hands can be contaminated with millions of germs. Inadequate hand washing is a leading cause of foodborne disease today.
- Keep your kitchen and utensils clean. Sanitize cutting boards, knives and countertops that come into contact with raw meat by using a solution of bleach water (1 teaspoon bleach per gallon of water) or antibacterial cleaner.
- Don't re-use wash cloths after wiping countertops, especially after cleaning up raw meat juice.
- Wash all produce, especially if it is to be eaten raw.
- Fruits and vegetables should be washed by rinsing well in running cold water and scrubbing, instead of by soaking in standing water.
- Tough-skinned produce, such as cantaloupe, should be scrubbed with a brush or cloth during washing.
- Be sure meat is thawed. Frozen or partially frozen meat is easy to undercook.
- Cook food to a safe internal temperature. Use a food thermometer to cook meats to the following minimum internal temperatures:
- Whole or ground chicken, turkey, or other poultry: 165 degrees F.
- Ground beef, pork, hamburger, or eggdishes: 160 degrees F.
- Whole cuts (such as roasts, steaks, chops) of beef, pork, veal, and lamb: 145 degrees. Allow the meat to "rest" for 3 minutes before cutting or eating.
- Hot dogs, sausages: 165 degrees F.
- Fishand shellfish: 145 degrees F.
- Depending upon your taste, you may want to cook the meat to a higher internal temperature.
- Don't leave food on the counter to "cool down." Refrigerate foods immediately. Cut or divide solid food (meat) into small pieces and cool in uncovered containers in the refrigerator. Only cover the container after the food is below 45 degrees F.
When Serving
- Don't allow perishable food to sit at room temperature for more than two hours. Keep track. After two hours, refrigerate, reheat, or throw it away.
- Arrange and serve food on several small platters instead of one large one. Keep “extra” food that may be needed later during the meal service either hot or cold.
- Keep hot foods hot (above 140 degrees F). Use warming trays, when possible.
- Keep cold foods cold. Nest dishes in bowls of ice, when possible.
- Don't serve drinks or foods that are made with raw eggs.
When Storing
- Refrigerate leftovers immediately
- Reheat all leftovers (or previously cooked foods) to at least 165 degrees F.
What Resources are Available to Train my Staff?
The Institute of Child Nutrition (ICN) has put together Food Safety Training for Child Care Employees using the four key concepts of the USDA Fight BAC program: Clean, Separate, Cook, Chill.
You may use these modules to train your staff yourself, or you may request that ICN provide this training to your organization. ICN does require advance notice and a minimum number of participants to Request Training.
Reminder-Food Worker Cards are required and must be renewed
Washington State requires that all food workers have food safety training before handling food served to the public. Food workers who take a food safety training class and pass the State of Washington exam on food safety basics are issued a Food Worker Card (also called a Food Handler Permit).
-
Who is considered a food worker?
- You are considered a food worker if you work with unpackaged food, food equipment or utensils, or with any surface where people put unwrapped food. In most childcare or adult care environments this would include the cook and foodservice staff.
-
Do these permits expire?
- Yes, your first food worker card is valid for 2 years. Before the card expires, you must take the food safety training class and pass the exam again. Renewal cards after that are valid for 3 or 5 years.
Resources:
CACFP specialists are hosting office hours in the coming months. These meetings may be conducted as facilitated discussions highlighting several topic areas, or as a platform for Questions & Answers and open dialogue.
Office hours are meant to be a safe space to learn more about CACFP operations from discussion topics or from the questions other sponsors bring forward. You are welcome to bring your questions or just plan to listen in.
Register to attend an upcoming session!
- Tina Bischoff – Open Q and A
May 11, 2:30–4:30 pm
- Jeannette Green – Open Q and A
May 18, 1–2 pm
- Kendra Vandree – Farm to Summer
May 18, 2–3 pm
- Molly Gleason – Open Q and A
May 20, 12:30–1:30 pm
- Terri Adolfson – Infant Meals
May 24, 2:00–3:30 pm
- Jessica Condron – Open Q and A
May 24, 10–11 am
- Nicki Christoferson – Open Q and A
May 27, 2:30–3:30 pm
The Department of Children, Youth, and Families (DCYF) and the Washington State Department of Health (DOH) are hosting a webinar to share information from the updated Child Care Guidance.
-
Child Care Providers Updates Webinar - English
Monday, May 10 from 1–2 pm PT
Join Live Here
Access Code: 133 246 0086
Password: dcyf21
Call-in Number: 360-810-3022
-
Child Care Providers Updates Webinar - Spanish
Monday, May 10 from 6–7 pm PT
Join Live Here
Access Code: 133 909 4640
Password: dcyf21
Call-in Number: 360-810-3022
DOH will answer questions related to this guidance as time allows. Please feel free to bring your questions and share your concerns.
Questions? Please email dcyf.communityengagement@dcyf.wa.gov.
Child Nutrition Services (CNS) invited the Institute of Child Nutrition (ICN) to conduct several FREE trainings over the coming year. These sessions can be attended by any food services staff, and they offer Professional Standards.
There is a limit of 2 participants from each center per training. We will be offering sessions more than once so there will be more opportunities to attend later in the year.
Trainings
-
Food Allergies - This training reviews food allergies, food intolerance, reading food labels, avoiding cross contact, accommodating students with food allergies, laws regarding food allergies, and educating the community about food allergies.
Sign-Up Here
Date: Thursday, May 13
Time: 12 - 4pm PT
-
Basic Culinary Math - This training allows participants to review and practice basic culinary math skills and focus on key skills such as measuring and converting measurements, scaling recipes, and calculating food costs.
Sign-Up Here
Date: Tuesday, May 25
Time: 12 - 4pm PT
-
Food Safety Basics - This session is designed to provide a basic understanding of food safety. Lessons include methods for training staff, how to prevent foodborne illness, and resources for monitoring.
Sign-Up Here
Date: Thursday, May 27
Time: 12 - 4pm PT
Registration Information
Participants register for the training using the pdEnroller platform.
-
Each participant must have their own pdEnroller account to sign up for the training if you do not have one currently. You may use this link to create an account, if needed.
- Make sure to edit your profile to include your STARS ID to make getting your STARS credits easier!
- Keep your confirmation email!
- This email is your portal to the training session and additional handouts for the training.
- Pro Tip: You can add events to your calendar via the event page, this way your Zoom access link is available from your calendar.
-
Can't Attend?
- Log into your account.
- Select your name in the upper right hand corner.
- Click on 'My Events'.
- Upcoming events appear at the top of your screen, you should see the class and a 'Cancel Registration' button.
- You can cancel your registration at any time using pdEnroller.
- Waitlist Participants:
- PdEnroller notifies CNS of the number of interested participants and automatically creates a waitlist when the session is filled.
- If someone cancels their attendance, pdEnroller automatically notifies the next person on the waitlist and gives them an opportunity to register - keep an eye out in your emails.
IMPORTANT:
- The ICN requires a minimum of 15 registrants per session to conduct the training. If there are not a minimum of 15 registrants, the training will be canceled.
- There is a limit of 25 participants for each session.
Have Questions? Please email Samantha Brueske, Training and Communications Specialist.
|
| May 14 |
Get your April claims in early in case you need assistance! CNS Staff will be available until 5pm PT! |
| May 15 |
April Claims Due in WINS |
|
June 1
|
March Claim 60-day Deadline - if you haven't already, submit your claim!
|
|
June 8
|
Required Oz. Eq. 101 Training | 1–2 pm PT | Register Here!
|
|
June 10
|
Required Oz. Eq. 101 Training | 10–11 am PT | Register Here!
|
|
June 23
|
FY21-22 CACFP Annual Updates Webinar for Child Care, At-Risk (Community), and Family Day Care Home Sponsors - Register Here!
|
|
July 15
|
FY22 CACFP annual required training posted in the CACFP Annual Training Moodle Course
|
|
