Handling Civil Rights Complaints Derechos Civiles Listen to Complaint (Manager or person in charge) Provide Form – Assist with filling out if needed Form.

Presentación del tema: "Handling Civil Rights Complaints Derechos Civiles Listen to Complaint (Manager or person in charge) Provide Form – Assist with filling out if needed Form."— Transcripción de la presentación:

1 Handling Civil Rights Complaints Derechos Civiles Listen to Complaint (Manager or person in charge) Provide Form – Assist with filling out if needed Form given to  Director  TDA  USDA Darle la forma a la persona Entregar la forma completa a la Manager  Director Director entrega la forma a TDA  USDA All employees must know

2 What are the Civil Rights 6 protected bases? Cuales son las Derechos Civiles 6 bases protegidas? Race Color National Origin Sex Age Disability All employees must know Raza Color Nacionalidad Sexo Edad Discapacidad

3 What is our meal pattern? Cual es nuestro patron de comida? Traditional Food Based – for all grades  Even PK Base tradicional de comida- para todos los grados  Incluyendo PK

4 What is Offer Vs Serve (OvS) - Lunch? Que es Ofrecer contra Servir (OvS)? All grades, except some PK implement OVS What is OvS?  5 components are offered  Meat/Meat Alternate, Grain, Fruit, Vegetable, Milk What does a child have to take to have a reimbursable meal?  3 components (at least 1 needs to be a Fruit or Veg) Implementas en tu escuela OvS?  SI  En cuales Grados ?(Todos los grados, con excepcion de algunos Pre-K) Que es OvS?  5 componentes son ofrecidos  Carne/Sustituto de Carne, Grano, Fruta, Verdura, Leche Que debe de llevar el estudiante para ser comida reembolsable?  3 componentes (al menos uno tiene que ser fruta o verdura)  All employees must know

5 What is Offer Vs Serve (OvS) - Breakfast? Que es Ofrecer contra Servir (OvS)? All grades, except some PK implement OVS What is OvS?  3 components are offered (Grain, Fruit, Milk)  4 (or more) items offered What does a child have to take to have a reimbursable meal?  3 items (must include the entrée and a fruit or juice) Que debe de llevar el estudiante para ser comida reembolsable?  3 items (debe de incluir el entrée, fruta o jugo)  All employees must know

6 What is HACCP? Que es HACCP? Hazard Analysis and Critical Control Points (HACCP) HACCP is our Food Safety Program We have weekly HACCP training meetings Process Charts are hung up in the kitchen Analisis de Peligro y Puntos Criticos de Control (HACCP) HACCP es nuestro programa para comida segura Tenemos entrenamiento de HACCP cada semana Graficos de Procesos estan colgados en la cocina All employees must know

7 What is an SOP? Que es un SOP? Standard Operating Procedure Standard Operating Procedures (SOPs) are written methods of controlling time and temperature of foods to prevent food borne illness. Procedimiento Operativo Estandar Procedimientos Operativos Estándard (SOPs por sus siglas en Ingles) son metodos escritos de control del tiempo y las temperaturas de los alimentos para prevenir enfermedades transmitidas por los alimentos. All employees must know

8 What counting and claiming procedures are approved for your site? Que Procedimientos de conteo y reclamo han sido aprovados para tu escuela? PIN # in PIN Pads (some schools use ID card in addition to PIN #) Alphabetical Name Search (if don’t know PIN #) Computer Homeroom Roster with Names/Photos (elementary) Cards - BIC Paper Roster (after school snacks, supper, some ISS, Community, etc.) Numero de Identificacion en el teclado de Identificacion (algunas secundarias usan tarjeta de identificacion ademas de su numero de identificacion) Buscar nombre por orden Alfabetico (Si no se conoce el numero de identificacion o no usa el sistema biometrico) Lista de salon de clases con nombres/fotos (escuelas elementarias) Lista de estudiantes impresa (snacks para despues de escuela, ISS/centro de orientacion, comunidad, etc) Cashiers must know

9 CACFP Supper Program CACFP Programa de Cena We use the CACFP Meal Pattern 4 Components Milk, Fruit/Vegetable (at least 2), Grain, Meat/Meat Alternate 5 Components must be offered M/MA, Grain, F/V, F/V, Milk Supper Program is Not OVS Student must take all 4 components for a reimbursable meal Usamos el patron de comida CACFP 4 componentes Leche, Fruta/Vegetal ( por lo menos 2), Grano, Carne/Carne Alternativa 5 Componentes deben ser usados M/MA, Grain, F/V, F/V, Milk Supper Program no es OVS Estudiantes deben de llevar los 4 componentes para que sea un plato rembolsable.  All employees must know

10 Programs Compared CACFP Programa de Cena Breakfast Components Milk, Fruit, Grain  4 Items must be offered  3 must be selected Lunch Components Meat/MA, Grain, Fruit, Vege Milk  All 5 components must be offered  3 must be selected Supper Program Components Meat/MA, Grain, F/V, Milk  Five Components must be offered – Meat/MA, Grain, F/V, F/V, Milk  Non OVS – all 5 components must be taken  All employees must know

11 CACFP Programa de Cena Componentes de desayuno Leche, Fruta, Grano  4 Articulos deben ser ofrecidos  3 deben ser selecionados Componentes de lonche Carne/MA, Grano, Fruta, Vegetal, Leche  Los 5 componentes deben ser ofrecidos  3 deben ser selecionados Componentes del programa Supper Carne/MA, Grano, F/V, Leche  Cinco Componentes deben ser ofrecidos – Leche/MA, Grano, F/V, F/V, Leche  Non OVS – todos los 5 componentes deben ser tomados

12 Programs Compared CACFP Programa de Cena Breakfast 3 Components Milk, Fruit, Grain  4 Items must be offered  3 must be selected Lunch 5 Components Meat/MA, Grain, Fruit, Vege Milk  All 5 components must be offered  3 must be selected Supper Program 4 Components Meat/MA, Grain, F/V, Milk  Five Components must be offered  Supper Program 4 Components  Student must take all 4 components for a reimbursable meal Usamos el patron de comida CACFP  4 componentes deben de ser ofrecidos  Leche, Fruta/Vegetal ( por lo menos 2, deben de ser diferentes), Grano, Carne/Carne Alternativa Supper Program no es OVS Estudiantes deben de llevar los 4 componentes para que sea un plato rembolsable.  All employees must know