Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

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SFSP Administrative Guidance for Sponsors for more details, or contactthe State agency that administers the SFSP in your State. SFSP siteschoosing to follow the meal pattern requirements of another ChildNutrition Program must follow all of that Program’s meal pattern servicerequirements.See the SFSP Meal Patterns- Points to Remember in the reference sectionfor more useful tips.7
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 11 and 12: ENDNOTES1For the purposes of the re
Page 13 and 14: operating SSO are required to follo
Page 16 and 17: Meat and Meat AlternatesAllowablefo
Page 18 and 19: Beyond theMealPattern:ServingAdditi
Page 20 and 21: nurse practitioner, or registered n
Page 22 and 23: isk for choking so make sure foods
Page 24 and 25: Summer Menu ChecklistEvaluate menus
Page 26 and 27: Week 3Week 4Monday Tuesday Wednesda
Page 28 and 29: plants (nuts, olives, avocadoes) or
Page 30 and 31: sodium.‣ Go light on the salad dr
Page 32 and 33: ‣ Trim away visible fat from meat
Page 34 and 35: not consume enough milk and dairy p
Page 36 and 37: Have children taste-test whole-grai
Page 38 and 39: Crunchy Hawaiian Chicken WrapThis a
Page 40 and 41: Summer Meal Ideas and ChecklistsMak
Page 42 and 43: Phrases that Help and HinderFamily
Page 44 and 45: Focus on MyPlate: MyPlate is a grea
Page 46 and 47: Create an obstacle course. Set up r
Page 48 and 49: Questions and Answers1. What are th
Page 50 and 51: to standard menus or serving ethnic
Page 52 and 53: Training Stafffood production or nu
Page 54 and 55: Buy canned foods and staples monthl
Page 56 and 57: Sample Specification BidPeaches, Cl
Page 58 and 59:
3. Amount needed (no. of ¼ cup ser
Page 60 and 61:
Set the Standard: Food Service Qual
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For more information, refer to:USDA
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quantity of food from the various s
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These records are helpful in planni
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o If washing by machine, temperatur
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food thermometer. CHILL: Keep foods
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p#4‣ Cover food, and stir, rotate
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Allow food cooked in the microwave
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Common Foodborne Illness from Bacte
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Federal Government Food Safety Hotl
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Approximate Storage Life in Days of
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Approximate Storage Life in Days of
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Frozen Food StorageThe information
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Frozen Food Storage (continued)The
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Keep These Food Safety Rules in Min
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Food Safety Checklist, continuedYes
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Food Safety Checklist, continuedYes
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can be used for portioning such foo
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REFERENCE SECTIONMyPlate...........
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SFSP Meal Pattern Points to Rememb
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GROUP AGrains and BreadsMINIMUM SER
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Choking RisksYoung children, especi
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The Nutrition Facts Label at a Glan
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Sources of NutrientsPlan menus to i
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Food Sources of Vitamin CAll foods
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Food Sources of Vitamin C (Continue
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Food Sources of IronAll foods in th
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Food Sources of Iron (Continued)Foo
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Food Sources of Calcium (Continued)
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Serving Sizes and Yields for Fruits
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Buying Calendar for Fresh Vegetable
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What is a Standardized Recipe?A sta
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SmallwareCleaning and Sanitizing Sm
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There should be a separate area for
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Scrub surfaces on standing equipmen
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Food Inventory RecordName:Date:Begi
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Date Marking Ready-to-Eat, Potentia
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Temperature Danger ZoneAlong with k
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STORAGE TEMPERATURE FORMDate Food I
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Information ResourcesNFSMIThe Natio
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Other ResourcesContact your State
Page 142:
Food and Nutrition Service Regional
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Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

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