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Please join us for the "What's New in CACFP" webinar this week. We will discuss several important upcoming Program changes. These changes will affect all Sponsors operating CACFP.
Register for the What's New in CACFP Webinar
Date: Wednesday, May 4
Time: 1:30–2:30 pm PT
During this webinar we will discuss:
- Study month for Fiscal Year (FY) 23
- Renewal closing date for FY22
- Infant meal pattern requirements for all centers with enrolled infants
- Budget Reporting
- Waiver usage
- Training resources for new staff
- OSPI staff updates
If unable to attend the live event, this webinar will be recorded and available to view at a later date.
Questions? Please contact your OSPI CNS Program Specialist.
The FDA issued Draft Guidance to Industry on Action Levels for Lead in Juice. Lead is associated with serious health effects, including effects on the developing brain, such as impaired intellectual development. Action levels define the levels of lead contamination that may cause juice products to be considered unsafe.
The draft guidance recommends an action level for lead in apple juice of 10 parts per billions (ppb) and an action level for lead in other juices of 20 ppb. The action level for lead in apple juice is lower because apple juice is the most commonly consumed juice by young children and may contribute a greater share of their potential lead exposure than other juices.
Before FDA begins work on the final version of the guidance, they are accepting comments in writing and via regulations.gov by June, 28th, 2022.
This action is part of FDA’s Closer to Zero action plan to reduce exposure to arsenic, cadmium, lead, and mercury from foods commonly eaten by babies and young children to as low as possible.
The Office of Head Start will be presenting a webinar for Head Start Program Operators on CACFP Meal Service. The Child and Adult Care Food Program contributes to the wellness, healthy growth, and development of young children. Head Start programs provide nutritious meals and snacks to children and use the CACFP program to improve quality and make the food program more affordable. This webinar provides resources and information on how to implement CACFP in your program and summarizes the requirements for recordkeeping and reimbursement of meals and snacks.
Register for the CACFP Meal Services in Head Start Programs Webinar
Date: Wednesday, June 1
Time: 11:00-12:00 pm PT
The nationwide waiver of on-site monitoring allows off-site monitoring (desk audits) in Child Nutrition Programs for State agencies and local level operators and is effective until 30 days after the end of the Federal public health emergency.
As a state agency we have begun more onsite reviews and only conducting virtual or hybrid reviews in special circumstances. OSPI Child Nutrition staff are vaccinated and will follow masking protocols while onsite. Staff will do whatever is necessary to keep the site safe from COVID exposure while conducting onsite reviews.
As a reminder, CACFP Sponsor agreements with OSPI assure that announced and/or unannounced reviews will be allowed during normal business hours by the State Agency. It is our expectation that this will be accommodated. If the ability to conduct administrative reviews is not made available, it may result in meal disallowances.
If you have questions or concerns about this onsite reviews, please contact your specialist.
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 for your center 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 items 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. For meats, the three main cooking temperatures to remember are 145 for whole meats, 160 for ground meats, and 165 for poultry. Depending upon your taste, you may want to cook the meat to a higher internal temperature. Cook meats to the following minimum internal temperatures:
- Whole or ground chicken, turkey, or other poultry: 165 degrees F.
- Ground beef, pork, hamburger, or egg dishes: 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.
- Fish and shellfish: 145 degrees F.
- Refrigerate foods immediately. Don't leave food on the counter to "cool down." 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:
Team Nutrition has released the updated Crediting Handbook for the Child and Adult Care Food Program (CACFP). This handbook is an important supplemental companion to the Food Buying Guide for crediting and meal planning for CACFP operators.
The handbook provides information on:
- the CACFP meal patterns
- crediting guidance for each meal component
- a Crediting in Action section to practice crediting skills
- and a list of helpful resources
Major revisions include the transition to crediting grains in ounce equivalents (oz eq) instead of grains/breads servings, which went into effect on October 1, 2021.
The updated Crediting Handbook for the Child and Adult Care Food Program is available on the Team Nutrition website: https://www.fns.usda.gov/tn/crediting-handbook-child-and-adult-care-food-program
Coming soon:
- Printed copies will be available for ordering from Team Nutrition in the Fall.
- The online Spanish-version will be available later this year.
About the Dietary Guidelines
The Dietary Guidelines provides science-based advice on what to eat and drink to promote health, reduce risk of chronic disease, and meet nutrient needs. It is designed for policymakers and nutrition and health professionals to help all individuals and their families consume a healthy, nutritionally adequate diet.
Information in the Dietary Guidelines is used to develop, implement, and evaluate federal food, nutrition, and health policies; and have aided in the development of Child Nutrition Program meal patterns.
Submit Your Feedback
Every five years, USDA and the U.S. Department of Health and Human Services partner to provide the latest, science-based nutrition guidance in re-evaluating the Dietary Guidelines. These agencies are kicking off the process of developing the next edition of the Dietary Guidelines for Americans by posting proposed scientific questions for public comment.
Your feedback on the proposed questions – and throughout the development process for the Dietary Guidelines for Americans – will help us change lives and ensure a healthier, more prosperous future for all Americans. These departments are committed to equity and transparency at every point in the process, which is why this first step starts with you – the public.
The public comment period opens April 15, 2022. We invite you to read the proposed scientific questions and comment before May 16, 2022, to inform the process from the very start!
Additional Resources
Do you believe in the power of good nutrition? Are you interested in assisting school districts and other institutions in providing children with healthy and nutritious meals? CNS is seeking skilled candidates for several positions. Does this sound like you? Apply to join the CNS team today!
Current Recruitments
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