Providing Meals in Early Education Centers: LAUSD Food Services Division Training
Learn about the Early Education Process (EEC) and USDA regulations for meal provision in Early Education Centers. Topics covered include mandatory postings, meal service requirements, staff responsibilities, and HACCP procedures for food safety. Training provided by the LAUSD Food Services Division.
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2023-2024 Early Education Center Training Provided by the LAUSD Food Services Division 9.21.23
Objectives To understand the Early Education Process (EEC) process and USDA rules and regulations for providing meals to the EEC. The following areas will be covered: Mandatory Postings Meal Service Requirements Responsibilities of the Food Services Staff Responsibilities of the EEC Staff Weekly Check List New SNP After School Snack Program
Mandatory Postings The USDA requires mandated postings be prominently displayed in view of the parents, EEC staff, and children. Current Menus When menu substitutions are necessary FSM will update posted menu with the substitutions prior to service. And Justice for All poster
Meal Service Times The meal service times have been approved by the California Department of Education (CDE) and therefore must be strictly enforced. Meal Service Times Breakfast 8:30 a.m. 9:00 a.m. Lunch 11:30 a.m. 12:00 p.m. Snack 2:30 p.m. 3:00 p.m.
HACCP Procedures To ensure the safety of the food when providing meals to the EEC, the following HACCP records are maintained. Refrigerator and Freezer Temperature Log posted and completed daily at EEC Food Temperature Log are recorded daily during production, start of meal service, and at completion
HACCP Procedures These HACCP safety guidelines are designed to keep the food safe from outside contaminants. No personal items or outside food are stored in Refrigerator and Freezer EEC and Food Service staff wear gloves when serving menu items to children
Monthly Sanitation Checklist The EEC Kitchen Safety & Sanitation Checklist is completed by the 15th of each month Take corrective action as necessary Review any findings with EEC Administrator Provide a copy to EEC Administrator
Food Temperatures Food safety is a primary concern since preschool aged children are young and have not completely built up their immune systems. The daily Food Temperature Log should follow the flow of food. Temperatures must be recorded during production, prior to and at the completion of each meal service The EEC Temperature Log will be utilized at the main site then taken to the EEC for completion Food Service staff is required to take the temperatures of the food, including milk
Reduced Serving Temperature for Safety Reasons Hot food must be cooled to between 135 137 degrees before serving to students at EEC Centers
Attendance Records EECs are required to maintain documentation on the attendance of each participant at the center. Attendance records contain: First and last name of child Contract time Sign in and sign out times Parent/guardians signature Reason for absence Note: Students must be enrolled and in attendance for the FSD to receive reimbursement for meals claimed.
Recording of the Meals The Daily Meal Record documents the prepared, served, and leftover menu items. Furthermore, it serves as a balance point between the number of meals served and claimed. Food Service Manager or designee will fill out their portion of the EEC Daily Meal Record. Complete the top section Complete the following columns and/or areas: Menu item description Beginning milk and juice inventory Portion size Amount prepared
EEC Daily Meal Record Happy EEC 1001 1010 9/3/23 Happy El. 60 58 56 0 130 60 Complete the top section
EEC Daily Meal Record Happy EEC 1001 1010 9/3/19 Happy El. 60 58 56 0 130 60
Meal Count Forecasting Determining the correct amount of food to prepare each day is important to avoid food waste. Breakfast counts are determined by using the Daily Meal Record history Before 10:00 am daily, the EEC site staff will call the cafeteria with the attendance for the day. The lunch count is based on the attendance count. Snack amounts will be based on amount ordered by EEC staff.
Meal Service Procedures The Early Education Center Attendant will wear disposable gloves while placing the correct number of each item listed below on the table: Napkins Utensils Condiments The Food Service Workers wear Personal Protection Equipment (PPE) when distributing food items. Milk Food Items
Milk Requirements Each child receives one 6 fluid ounce carton of milk to assure a full serving is offered when serving a reimbursable meal. The milk must be unflavored for children age one to five. Whole milk for children age one until 2nd birthday Low-fat (1%) or fat free (skim) milk for children two through five years old. No chocolate milk 8 oz. unflavored low-fat (1%), unflavored fat free(skim), or flavored fat-free (skim) milk for children and adults six years and older 6 OZ.
Procedure to Request Soy Milk Parents/Guardians may complete the Parent/Guardian Request to Substitute Soy Milk for Fluid Milk form and submit it to the School Food Service Manager. A medical authority signature is not required for the form.
Serving Menu Items All menu items will be placed at each table based on the number of students that are seated at the table. Do not hand food to adults as they enter the EEC Once the meal is served the Food Service Workers must record the table count on the daily meal record. Note, menu items cannot be left at the table at the time of service for: Late arriving students Students in the restroom
7 1 6 2 5 4 3
6 7 5 6 Note: Scratch Paper should not be used to keep track of meals being served to seated students at the table. If any corrections to a tables count must be made, make it on the daily meal record by crossing out and correcting the form.
Real World Service Interruptions and non-seated students are a reality of meal service for EEC s. Food Service Staff should be familiar with the correct processes for serving meals when conditions are less than ideal.
5 1 2 The students playing on the carpet would not be served at this time. 4 3
FSD staff should check each room for any additional students requiring a meal Unfortunately, students arriving after the approved service time may not be served
EEC Daily Breakfast Meal Record 58 58 Toasted Cereal Bowl Banana 1- each 1- each 58 58 56 56 0 0 2 2 58 56 0 2 1- each 58 7 8 7 7 6 7 7 7 56
EEC Daily Breakfast Meal Record 58 58 Toasted Cereal Bowl Banana 1- each 1- each 58 58 56 56 0 0 2 2 58 56 0 2 1- each 58 7 8 7 7 6 7 7 7 56
After Meal Service At the conclusion of the meal service the Food Service Worker will count all remaining leftovers. Count and record all leftovers Properly dispose any perishable leftover menu items The temperatures will be taken at the end of service and recorded on the Food Temperature Log.
Verification of Meals Claimed Food Services Staff is responsible for counting the number of children signed in on the daily attendance roster and comparing it to the number of meals served. If parents/guardians do not sign in/out teachers or administrator will place a check mark on the sign in/out form to indicate the student is in attendance. Each institution shall certify that the claim is correct and that records are available to support the claim. Attendance counts will be entered in CMS Daily Entry.
Meal Claim Discrepancies If the attendance record does not support the meal count the FS Manager will bill EEC site for the discrepancy. The FSM is responsible for advising the EEC Office Personnel immediately If the discrepancy has not been resolved by the next day the meals will be billed to EEC Director.
Lunch Service Procedures The Food Service Manager completes their portion of the EEC Daily Meal Record. A Food Service Worker using Personal Protection Equipment (PPE) will serve the food and remain at EEC for the entire serving period. Serve lunch from 11:30a.m. 12:00p.m. Menu items served to only children seated Provide correct portion of menu items Meal counts taken at each table as it is served Verify attendance Record the temperatures on the Food Temperature Log
EEC Daily Lunch Meal Record 91 60 62 62 1- each 1- each 62 62 Bean Burrito Banana 62 62 1- each 7 5 8 7 8 6 8 8 5 The serving process for each room and table remains the same as breakfast.
EEC Daily Lunch Meal Record 91 60 62 62 0 0 62 62 0 0 1- each 1- each 62 62 Bean Burrito Banana 62 0 0 62 62 1- each Once the children served are totaled, complete the service figures in both sections of the form. 5 7 8 7 7 8 5 62
EEC Daily Lunch Meal Record 91 60 62 62 0 0 62 62 0 0 1- each 1- each 62 62 Bean Burrito Banana 62 62 0 0 62 1- each At the end of service, the food service employee will take an inventory of all EEC items and document supplies needed for the next service. 7 8 7 7 6 7 7 7 56 29 60 1 1
EEC Daily Lunch Meal Record At the end of service, the food service employee will confirm the daily attendance at the EEC and document the attendance count.
EEC Daily Lunch Meal Record 91 60 62 62 0 0 62 62 0 0 1- each 1- each 62 62 Bean Burrito Banana 62 62 0 0 62 1- each The Food Service Worker will sign the form and return the completed form to the Food Service Manager for revision and signature. 7 8 7 7 6 7 7 7 62 29 60 1 1 Daeney Dandy Daeney Dandy
FSM Accountabilities Accurately complete: The EEC Weekly Compliance Checklist, Daily Meal Record, Food Temperature Logs, Snack Count Forms and enter meal counts in CMS Daily Entry. Maintain records according to retention guidelines at EEC and Cafeteria Site Verify information is true and accurate on the Daily Meal Record before signing document. All meals claimed in CMS Daily Entry must be verified daily by the attendance rosters. Notify the AFSS immediately of any discrepancies. Provide the annual training for all Food Service Staff and EEC Staff on program procedures.
EEC Weekly Compliance Checklist The EEC Weekly Compliance Checklist will ensure Food Service s cafeterias are in compliance with CDE regulations. Food Service Manager will: Enter week ending date Circle yes or no for each item Complete and Document corrective actions Complete the five day reconciliation Certify, sign and date at bottom
How to Create A Production Record Create the Production Records for Monday thru Friday the week before they are needed. Go to: Back of the House > Production > Create Production > School Site >Date Range > Create Production
How to Create A Production Record Serving Periods > Date Range > School Site
How to Create A Production Record Select Breakfast, Lunch and Snack. Click OK.
How to Create A Production Record Select EEC. Click OK.
How to Create A Production Record Create Production
Claiming for Reimbursement Claiming is the request for reimbursement that FSD submits to the California Department of Education. FSD collects this information from CMS. Breakfast and lunch meal counts are obtained from the EEC Daily Meal Record Snack meal counts are obtained from the EEC SNP After School Snack Program Meal Record Manager inputs meal counts in CMS Daily Entry each day CMS Daily Entry EEC SNP After School Snack Program Meal Record EEC Daily Meal Record Breakfast EEC Daily Meal Record Lunch
CMS Daily Entry Select EEC From Drop Down Menu 1 5 2 3 4 Click OK Click New
CMS Daily Entry Confirm ECC site and Date 6 Select Meal Type Breakfast Lunch Snack Enter counts under Student Meals Confirm ECC Site and Date 7 Enter Enrollment and Attendance
Caf Fiscal Staff Role Caf fiscal staff will review the CMS Edit Check Report to confirm the following: Enrollment supports meal count License capacity does not exceed the meals served Compile the total number of participants Calculate the average Daily Meal Participation Submit to CDE to claim Meal Reimbursement after necessary adjustments
Training Requirements At the start of the new school year or a program, the (FSD) must provide annual EEC training to all staff ( includes Food Services, EEC Attendants, EEC Staff) and collect and file training documents. Provide a copy to the Food Services Staff Aide for your area.
EEC Binder The binder contains the records that are kept on site at the EEC for the current fiscal year, items include: EEC Daily Meal Record Snack Count Form Food Temperature Log Thermometer Calibration Log - if calibrated at the EEC Equipment Temperature Log Monthly EEC Kitchen Safety & Sanitation Checklist Special Diets Training Documents Monitors
