presented by: renelle leinbach rachel white & amy minaudo
DESCRIPTION
Reminder Binder: The Nuts and Bolts of Certification. PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO. Certification Timeline. Supporting documentation must reflect current meal service - PowerPoint PPT PresentationTRANSCRIPT
![Page 1: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/1.jpg)
PRESENTED BY:RENELLE LEINBACH
RACHEL WHITE&
AMY MINAUDO
Reminder Binder: The Nuts and Bolts of Certification
![Page 2: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/2.jpg)
Certification Timeline
Supporting documentation must reflect current meal serviceMeals served within the calendar month or the month before the certification materials are submitted
Early submission (before September 30, 2012) Planned meals to be served for a week in October 2012
If certifying a week in October and if ALL Certification Documentation for an SFA is submitted by November 30, 2012 to the state agency, AND Documentation is certified
Reimbursed back to October 1, 2012 for all lunches claimed
Between CN Resource and the State Agency a 60 day timeline applies
![Page 3: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/3.jpg)
Worksheet Grade Groupings
Breakfast:
Lunch:
• K-12• K-5• 6-8• 9-12
• K-5• K-8• 6-8• 9-12
RCCI: 7 day Special SFAs: 4 day
State Agency Approval Required
![Page 4: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/4.jpg)
How Many Menus to Send..?
• If a school serves only one age grade group, they are expected to have ONE lunch menu, regardless of the number of serving lines.
• SFAs may have a single menu for multiple schools if the same menus are served
• Each unique menu type for each grade group needs to be submitted
• SFAs must submit one week of lunch menus and breakfast, if applicable
![Page 5: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/5.jpg)
Menu Determination
Sample 5 site SFA: • 3 sites are elementary schools - grades K-5 • 1 site is middle school – grades 6-8 • 1 site is high school – grade 9-12 • Each site offers breakfast and lunch • All Elementary schools follow the same lunch menu • The middle school and high school have unique lunch menus • All schools follow the same breakfast menu
How many menus and which spreadsheets should be used for certification of this SFA?• This SFA will submit 4 menus to include k-5 lunch, 6-8 lunch, 9-12
lunch and k-12 breakfast spreadsheets.
![Page 6: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/6.jpg)
Menu Determination
Sample 3 site SFA: • 2 sites are elementary/middle schools - grades K-8 • 1 site is high school – grade 9-12 • Each site offers lunch only • All 3 sites have a unique lunch menu • One of the elementary/middle schools offer the same menu to all
students – K-8 • One of the elementary/middle schools offers a menu to K-5 and a
different menu to 6-8.
How many menus and which spreadsheets should be used for certification of this SFA?• There will be four menus (1 k-8, 1 k-5, 1 6-8, and 1 9-12 lunch
worksheets)
![Page 7: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/7.jpg)
Going Through the Binder
Intro to Your Reminder Binder and Flowchart:
• Goes over steps to start and complete pre-certification process
• Provides information regarding submitting documentation and how to get help
![Page 8: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/8.jpg)
Going Through the Binder: Step 1
Introduction to the Website:
• A website has been created for each SFA to
use for certification. www.6centreview.org
• A log in to the site has been emailed to you
Filling out the initial questionnaire:
• Provides instructions on how to submit the initial questionnaire
![Page 9: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/9.jpg)
Going Through the Binder: Step 2
Introduction:
• Provides details on the information contained in step 2 and how to go about the whole process
![Page 10: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/10.jpg)
Method 1
CN Resource will complete the worksheets
Submit: • All supporting documents• Monthly menus• Production Records• Nutrition Facts Labels• CN Labels• USDA Foods Fact Sheets• Standardized Recipes
![Page 11: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/11.jpg)
Method 2
CN Resource verifies completed worksheets
Submit: • Completed worksheets and simplified nutrient assessment • All supporting documents
• Monthly menus• Production Records• Nutrition Facts Labels• CN Labels• USDA Foods Fact Sheets• Standardized Recipes
![Page 12: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/12.jpg)
Method 3
CN Resource verifies completed worksheets and nutrient analysis
Submit:• Completed menu worksheet• Nutrient analysis (USDA approved software)• All supporting documents
• Monthly menus• Production Records• Nutrition Facts Labels• CN Labels• USDA Foods Fact Sheets• Standardized Recipes
![Page 13: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/13.jpg)
Going Through the Binder: Step 2
Method 3 Additional Instructions:
• Only follow these instructions if you use a USDA approved software and will be sending us a nutrient analysis.
![Page 14: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/14.jpg)
Going Through the Binder: Step 2
Sample Monthly Menu:
• Example of what a monthly menu should look like.
• Please highlight or indicate in some manner what week you have selected for review.
![Page 15: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/15.jpg)
Going Through the Binder: Step 2
Instructions for the New Mexico
Production Record:
![Page 16: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/16.jpg)
Going Through the Binder: Step 2
Production Record Form:
![Page 17: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/17.jpg)
Going Through the Binder: Step 2
Sample Standardized Recipe:
• Will show you how to format your standardized recipes
![Page 18: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/18.jpg)
Going Through the Binder: Step 2
Standardized Recipe Form:
• Use this form to standardize any recipes you may have for the week of review.
![Page 19: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/19.jpg)
Going Through the Binder: Step 2
Sample Nutrition Facts Label:
• Please make sure to use manufacturers nutrition labels.
• Nutrition information taken from other sources may be inaccurate or missing vital facts.
![Page 20: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/20.jpg)
Going Through the Binder: Step 2
Sample CN Label:
• If any products used in your recipes or menu for the week of review have CN labels, please submit with documentation. This makes the process go faster and smoother.
![Page 21: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/21.jpg)
Going Through the Binder: Step 2
Menu Checklist:
• Will help you get an idea if the week of menus you are submitting will meet the new meal pattern.
![Page 22: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/22.jpg)
Going Through the Binder: Step 2 – Supporting Docs
Menu Tabs:
• Under each menu tab, you can organize your documentation according to the checklist provided.
• There are multiple menu tabs to organize the unique menus your SFA might have.
![Page 23: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/23.jpg)
Going Through the Binder: Step 3
Intro and Flowchart:
Step 3 provides additional instructions if you will be filling out the menu spreadsheets yourself.
Information and flow chart on determining a unique menu is also in step 3
![Page 24: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/24.jpg)
Going Through the Binder: Step 3
Downloading the USDA Worksheets:
• Log in to access the most up to date versions of the
spreadsheets.
![Page 25: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/25.jpg)
Going Through the Binder: Step 4
Menu Upload Instructions:
• Once you have gathered all of your certification documents you are ready to upload
• Use the “Upload Menu Support Documents” on the website to submit your information
• Please organize by day Mon-Fri
• No holiday weeks are allowed
![Page 26: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/26.jpg)
Going Through the Binder: Step 5
Flowchart:
![Page 27: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/27.jpg)
Going Through the Binder: Step 6
Where to view results:
• Once CN Resource is finished completing or analyzing your menus, results will be posted to the website.
![Page 28: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/28.jpg)
Going Through the Binder: Step 6
Flow Chart:
• We will work with you to make any changes necessary to the menu.
• Respond as quickly as possible since we must adhere to the 60 day time limit. Moving outside of the 60 days could cause a whole new week to be submitted.
![Page 29: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/29.jpg)
Going Through the Binder: Resources
Basics at a Glance:
• Overview of conversions that may be helpful in planning your menus and recipes.
![Page 30: PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO](https://reader036.vdocument.in/reader036/viewer/2022081505/56816174550346895dd1001d/html5/thumbnails/30.jpg)
Going Through the Binder: Resources