Providing Meals in Early Education Centers: LAUSD Food Services Division Training
Early Education Center
Training
Provided
by the
LAUSD Food Services Division
9.21.23
2023-2024
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.
“And Justice for All” poster
Current Menus
When menu
substitutions
are necessary
FSM will update
posted menu
with the
substitutions
prior to service.
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.
Food Temperature Log are
recorded daily during
production, start of meal
service, and at completion
Refrigerator and Freezer
Temperature Log posted
and completed daily at
EEC
HACCP Procedures
These HACCP safety guidelines are designed to keep
the food safe from outside contaminants.
EEC and Food Service
staff wear gloves when
serving menu items to
children
No personal items or
outside food are stored
in Refrigerator and
Freezer
Monthly Sanitation Checklist
T
he EEC Kitchen Safety &
Sanitation Checklist is
completed by the 15
th
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
Example of Completed Temperature Log
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.
Note:
Students
must
be enrolled and in attendance for the FSD
to receive reimbursement for meals claimed.
Attendance records contain:
•
First and last name of child
•
Contract time
•
Sign in and sign out times
•
Parent/guardians signature
•
Reason for absence
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
9/3/23
Happy El.
1010
60
58
56
0
130
60
EEC Daily Meal Record
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 2
nd
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
1
2
3
4
5
6
7
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.
1
2
3
4
5
The students playing on the carpet
would not be served at this time.
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
1- each
58
58
EEC Daily Breakfast Meal Record
7
7
7
7
6
8
7
7
56
56
56
56
0
0
0
2
2
2
1- each
58
58
EEC Daily Breakfast Meal Record
7
7
7
7
6
8
7
7
56
56
56
56
0
0
0
2
2
2
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
1- each
62
62
8
8
5
8
6
91
60
The serving process for each
room and table
remains the same as breakfast.
8
7
5
7
EEC Daily Lunch Meal Record
1- each
62
62
7
7
7
8
8
62
62
62
0
0
0
0
0
0
62
91
60
Once the children
served are totaled,
complete the service
figures in both sections
of the form.
5
5
EEC Daily Lunch Meal Record
1- each
62
62
7
7
7
7
6
8
7
7
29
62
62
62
0
0
0
0
0
0
56
91
60
60
1
1
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.
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
1- each
62
62
7
7
7
7
6
8
7
7
29
62
62
62
0
0
0
0
0
0
62
91
60
60
1
1
The Food Service Worker will sign the form and
return the completed form to the Food Servi
ce
Manager for revision and signature.
D
a
e
n
e
y
D
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d
y
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.
The “EEC Weekly Compliance
Checklist” will ensure Food
Service’s cafeterias are in
compliance with CDE
regulations.
EEC Weekly Compliance Checklist
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
Ensuring Mandatory Compliance
Ensuring Mandatory Compliance, cont.
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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
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Serving Periods > Date Range > School Site
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Select Breakfast, Lunch and Snack. Click OK.
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Select EEC. Click OK.
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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
EEC Daily Meal Record
Breakfast
EEC Daily Meal Record
Lunch
EEC SNP After School
Snack Program Meal
Record
CMS Daily Entry
CMS Daily Entry
Click New
CMS Daily Entry
Café 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
Café Fiscal Staff Role
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 A
ttendants,
EEC Staff) and collect and
file training documents.
Provide a copy to the
Food Services
Staff
Aide for your area.
Training Requirements
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
EEC Binder
Additional items included in the EEC Binder:
Copy of Cafeteria Health Permit
Certificate of Inspection
Cafeteria Health Inspections Reports
ServSafe Certificate
EEC Binder (Cont.)
The “
EEC Binder Table of Contents”
is available on the Café LA website.
The Food Service Manager on a
monthly basis will:
Communicate with the EEC
administrative assistant.
•
Verify current EEC Attendant
has a training verification on
file.
Follow up with appropriate
training measures as needed
EEC Staff Training Verification
Early Education Center
SNP After School Snack Program
2024
SNP After School Snack
SNP After School Snack
offers reimbursement to
schools serving nutritious snacks to children
participating in after-school care programs.
After-school snacks provide children with nutrition
during after-school care and enhance their learning
abilities by contributing to their physical and mental
well-being.
August 14, 2023 – January 31, 2024
EEC Division pays for all snacks being
served to EEC children.
Transition to SNP After School Snack
SNP After School Snack will
begin on February 1, 2024,
at all EECs.
Transition to SNP After School Snack
1
2
30
31
29
Start of SNP After
School Snack
EEC Purchasing Snack
JANUARY
FEBRUARY
•
Complete
EEC Snack Daily Transport
Record
for snack service
•
Fill out the
EEC Snack Weekly Report
Form 3
survey on Café LA website
•
Complete
EEC SNP
After School Snack
Program Meal Record
for snack service
•
Claim meals in CMS
under daily entry
Meal Service Time for Snack
The meal service times have been approved by the
California Department of Education (CDE) and therefore
must be strictly enforced.
Snack Service
2:30 p.m. – 3:00 p.m.
The Food Service staff prepares the snack according to
the Snack Menu.
•
Food Services will coordinate with EEC personnel to
determine the amount of snacks needed for service
•
Food Services will prepare, package and deliver meals
to EEC site
•
Food Services will complete the EEC SNP After School
Snack Meal Record
•
Food Services will provide thermometer for milk
temperature check
Snack Meal Service
FSD Snack Preparation
Assemble snack bundles for each room. The amount of snacks
provided is based on the verified lunch attendance amount.
SNP Snack Program Meal Record
Completes the header section
SNP Snack Program Meal Record
FSD Staff
Lists menu items, portion size and quantities
SNP Snack Program Meal Record
FSD Staff
EEC Attendant Snack Preparation
The EEC Attendant will receive the after-school
snacks and complete the SNP After School Snack
Meal Record.
•
Communicates with cafeteria manager the amount of
students in attendance
•
Will take temperature of the milk, record on the meal
record and immediately dispose of the carton used
•
EEC staff will verify and sign the SNP After School Snack
Meal Record for accuracy
•
Snacks must be consumed on campus
Completes the compliance box in the header section by
initialing each item
SNP Snack Program Meal Record
EEC Attendant
List amount of received snacks, and record the amount of
children served per item
SNP Snack Program Meal Record
EEC Attendant
Ensure all temperatures are
checked for quality control
SNP Snack Program Meal Record
EEC Attendant
Leftover items are recorded and returned to the
cafeteria daily.
Record the number of children that receive a snack, per
table, per classroom
Add room totals and record under
Total Children Served
SNP Snack Program Meal Record
EEC Attendant
SNP Snack Program Meal Record
FSD Manager & EEC Attendant
Sign and verify all is accurate on the Meal Record
CMS Daily Entry for Snack
Click New
Select EEC From
Drop Down Menu
Click OK
CMS Daily Entry for Snack
Select
Meal Type
•
Snack
Enter counts under
Student Meals
Confirm
ECC site
and Date
7
Confirm
ECC Site
and Date
Enter
Enrollment
and
Attendance
6
Enter
Enrollment
and
Attendance
At the start of
a
new school
year or a program,
Food
Services
must provide
annual
EEC
training to all
staff (includes Food
Services,
EEC A
ttendants,
EEC Staff) and collect and
file training documents.
Provide a copy to the
Food Services
Staff Aide
for your area.
Training Requirements
Site
Monitoring
Review
The AFSS/FSM will complete the form on the day of the monitoring.
Note
: All site monitorings are unannounced.
First SNP Snack Monitoring
Have all month of February to
conduct monitoring
1
st
monitoring due by February 29, 2024
FEBRUARY
February 1, 2024 – Start of program
Successful Monitoring
The Area Food Services Supervisor (AFSS) is required
to conduct the 1
st
site monitoring. FSM should
accompany the AFSS during the 1
st
monitoring. It is
important to be
compliant in each of the following
areas:
•
Collection and maintenance of records
•
Meal service
•
License requirements
•
Health, safety and sanitation
Monitoring Timeline
Monitorings are required to be completed 2 times per
year, all are unannounced.
Monitoring Report Retention
The Food Services Manager must retain the original
Monitoring Reports and any corrective action documents
for 3 years, plus the current school year.
The AFSS/FSM will provide a copy of all the documents to the
appropriate Food Services
Staff Aide.
Leftover Purchased Stocked Items
Any remainder snack items purchased between August
2023 - January 2024 must be depleted, discarded, and/or
stocked in a different storage area other than the
designated storeroom for food service programs.
All rules and regulations for SNP After School Snack
Program will be effective February 1, 2024.
Questions?
Thank you!
LAUSD Food Services Division
Nourishing Children to Achieve Excellence
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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Presentation Transcript
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
