Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

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Offer VersusServe (OVS)Offer versus serve (OVS) is a concept that applies to menu planning andmeal service which allows children to decline some of the food offered ina reimbursable breakfast, lunch, or supper, excluding snacks. The goals ofOVS are to simplify Program administration and reduce food waste andcosts while maintaining the nutritional integrity of the SFSP meal that isserved. All SFSP sites, regardless of location or type of sponsorship, mayutilize OVS. All non-school sponsors electing to use OVS and schoolsparticipating in SFSP and electing to follow the SFSP meal patterns arerequired to follow the SFSP OVS requirements, which are as follows:Breakfast Three food components are required for a reimbursable breakfast:o One serving of fruit/vegetable;o One serving of bread/bread alternate; ando One serving of fluid milk. All food components listed above must be offered through at leastfour different food items for OVS in SFSP. The fourth food item offered can be a serving of fruit/vegetable,bread/bread alternate, or meat/meat alternate. A child must take at least three of the four food items offered.Lunch or Supper Four food components are required for a reimbursable lunch orsupper:o One serving of meat/meat alternate;o Two different servings of fruit and/or vegetable (twodifferent food items);o One serving of bread/bread alternate; ando One serving of fluid milk. All food components listed above must be offered through at leastfive different food items for OVS in SFSP. Lunch or supper OVS requirements differ from breakfast in that achild must take at least three food components, rather than items,listed above from the five food items offered. Three foodcomponents are required for an adequate nutritious meal forchildren.Offering two servings of the same food item is not permissible under OVSin SFSP. All food items offered must be different from each other. Forexample, a breakfast menu that includes a serving of milk, a serving offruit, and two servings of toast is not a reimbursable meal under OVS inSFSP because the toast is two of the same food item. Additionally, alarger food item that is worth two servings in weight, such as a two ouncemuffin, counts as only one food item under OVS in SFSP, not two.Offering different food items supports and encourages the practice ofoffering a variety of food choices for children, which increases thelikelihood that children will select foods they prefer and reduces waste.School sponsors that elect to use the NSLP or SBP meal pattern and SFAs10
operating SSO are required to follow the OVS requirements of NSLP andSBP.For more detailed information on OVS, including questions and answers,refer to memorandum SFSP 05-2015, Summer Food Service ProgramQuestions and Answers: REVISEDhttp://www.fns.usda.gov/sites/default/files/SP13_SFSP05-2015v2os.pdf11
Page 1 and 2: The Summer Food Service ProgramSumm
Page 3 and 4: CONTENTSINTRODUCTION ..............
Page 5 and 6: Using a Food Thermometer ..........
Page 7: DietaryGuidelines forAmericansThe D
Page 10 and 11: FOOD COMPONENTS AND FOOD ITEMSSUMME
Page 14: More on FoodComponentsThis section
Page 17 and 18: For lunch and supper, 8 oz. or 1 cu
Page 19 and 20: ProductFormulationSchool Foodservic
Page 21 and 22: Summer Menu PlanningIn this section
Page 23 and 24: CalculatingServing Sizesand CostsCh
Page 25 and 26: Sample Cycle MenusThe following is
Page 27 and 28: Making the Most of Summer MealsBuil
Page 29 and 30: fruits are naturally sweet, it can
Page 31 and 32: Protect children’s hearts, brains
Page 33 and 34: What type of grains should I offer?
Page 35 and 36: Prepare a stir-fry with a variety o
Page 37 and 38: SampleRecipesThe following recipes
Page 39 and 40: 2 ¼ tsp Salt-free chili-lime seaso
Page 41 and 42: Education and EnrichmentIn this sec
Page 43 and 44: The Physical EnvironmentIf you are
Page 45 and 46: PromotingPhysicalActivityWhile phys
Page 47 and 48: Spotlight on Summer Food Service Pr
Page 49 and 50: amounts of foods that will meet the
Page 51 and 52: PART II — NUTRITION SERVICESHire
Page 53 and 54: Getting Organized: Food Purchasing
Page 55 and 56: DevelopingFoodSpecificationsWhen pr
Page 57 and 58: How to Use theFood BuyingGuideUSDA'
Page 59 and 60: Additional information about calcul
Page 61 and 62: MenuProductionRecordsThe SFSP regul
Page 63 and 64:
ScoopsThe number of the scoop indic
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Keep Food Fresh: Food StorageIn thi
Page 67 and 68:
Drive Dirt and Germs Out: Food Sani
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Take Precautions: Food SafetyIn thi
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SEPARATESeparate foods that are rea
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For additional information, visitht
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Call the local or State Health Depa
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E. Coli ReportAccording to USDA's F
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Minimum Safe Internal Temperatures
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Approximate Storage Life in Days of
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e Will harden at high temperature,
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Frozen Food Storage (continued)The
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f Garlitz, Carol J., Boor, K., and
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Food Safety ChecklistDate__________
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Food Safety Checklist, continuedFOO
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Questions and Answers1. I have to h
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with food safety information, which
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MyPlateThe U.S. Department of Agric
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meal. Example: An orange and orange
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GROUP DMINIMUM SERVING SIZE FOR GRO
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How to Read Nutrition LabelsNutriti
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3. Limit these nutrientsIn general,
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Food Sources of Vitamin A (Continue
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Food Sources of Vitamin C (Continue
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Food Sources of Vitamin C (Continue
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Food Sources of Iron (Continued)Foo
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Food Sources of CalciumAll foods li
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Serving Sizes and Yields for Vegeta
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Serving Sizes and Yields for Fruits
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e of the Position:Sample Position D
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Food Service Equipment NeedsEquipme
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Quaternary ammonium compounds (Quat
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Sanitize Smallware in a Mechanical
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CAUTION:All equipment should be kep
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Food Inventory Record InstructionsT
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Date Marking Ready-to-Eat, Potentia
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DAILY TEMPERATURE FORM - INTERNAL F
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RESOURCE SECTIONInformation Resourc
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Nutrition.govNIFANCEMCHAdditional o
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Serving It Safe: A Manager’s Tool
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Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

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