Summer Food Service Program Training Guidelines
Guidelines and requirements for training sessions in the Summer Food Service Program, including staff training, site operations, eligibility criteria, and purpose of the program. Essential information on meal site operations, training agendas, and participant eligibility is highlighted.
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Early Childhood Education and Care Department Cabinet Secretary Elizabeth Groginsky Family Nutrition Bureau Summer Food Service Program for Children Saturday, October 5, 2024
SFSP Sponsor Staff Training Requirements
7 CFR 225.15(d)(1) 7 CFR 225.15(d)(1) Each Sponsor shall hold training sessions for its administrative and site personnel and shall allow no site to operate until personnel have attended at least one of these training sessions.
IMPORTANT! Each meal site must always have at least one staff member who has been trained in meal site operations.
First Steps Attend State Agency (SA) annual training required for Program Directors/Coordinators and any supervisory staff (Monitors) Develop training agenda Assign roles to staff and train accordingly Document, document, document!
What must a training agenda include? Purpose of the Program; Eligibility requirements; Site operations; Civil Rights; Recordkeeping; Meal pattern requirements; and Site Monitor duties
Purpose & Eligibility in the SFSP The primary purpose of the SFSP is to provide food service to children from needy areas during periods when area schools are closed for vacation. 7 CFR Part 225.1 Site eligibility Open meal sites must be qualified for SFSP participation using area school data for free and reduced price lunches (50% or higher) Closed enrolled meal sites must be qualified for SFSP participation using income and family size data for enrollees at the site (50% or higher of enrollees) Sponsors of camp sites receive reimbursement only for the meals served to campers that are eligible based on household income and family size data Participant eligibility Open sites: any child 1-18 years old that is onsite and in the serving line Closed enrolled: any enrolled child at the site in the serving line Camp: same as closed enrolled
Site Operations Serve children first, adults afterward Maintain an organized and supervised meal service Ordering meals Accurate meal counts Share table/box Offsite consumption policy Food safety before and during meal service Notify organizational monitor of any issues or needed changes
Approved Meal Sites & Service Times Where is the approved meal site located? What is the name of the approved meal site? What is the approved time frame to serve meals? Utilize reports from EPICS ONLY, as they reflect the most up- to-date approval status for sites Reprint after any approved changes
Civil Rights Equal access to service and facilities Serve same meals to all in attendance Serve meals on first come first served basis And Justice For All posters at each site Provide Program information and materials upon request Assist complainants as necessary
Recordkeeping Meal Counts & Monitoring Utilize SFSP Sponsor resources Keep documents organized Be consistent Site names Indicate meal type Signatures on forms
Meal Pattern Requirements USDA Meal Pattern Guidelines for children ages 6-12 Food Service Level Food production amounts for each component Correct serving sizes Site Level: Complete, Unitized meals (i.e. eligible meals ) Check each meal delivery for all required components
Training Monitor Staff Site Monitors are an administrative position Hold more responsibility than other staff Eyes and ears for the organization Organizational Monitor = State Reviewer Primarily tasked with overseeing and assessing Program operations and compliance Site supervision and meal service requirements Civil Rights of participants Can easily identify a non-reimbursable meal Knowledge of site locations and delivery Consider holding a more in-depth training for Monitor Staff
Consider Multiple Training Sessions Admin Staff and Monitors ALL aspects of Program Operations Site Supervisors Meal Site Operations Food Service Staff Food Production Amounts CN Labels Utilize separate training sign in sheets SFSP Form 8.2 Directors, Coordinators, Monitors SFSP Form 8.3 Site Supervisors SFSP Form 8.4 Food Service Staff
More information about the New Mexico Early Childhood Education and Care Department Programs for Parents and Professionals: nmececd.org More information about Family, Friend, and Neighbor program in-home child care registration and reimbursement: newmexicokids.org Program Resources for SFSP Sponsors summerfoodnm.org/sponsors/program-resources
