BREAKFAST

Meal Counting & Claiming: SBP - Breakfast in the Classroom

  • Are students getting a reimbursable meal?

  • Are the teachers verifying that reimbursable meals have been selected before recording the meal?

  • Is Manager monitoring classrooms monthly to ensure reimbursable meal compliance?

BIC Rosters

  • ARE BIC ROSTERS CORRECTLY LABELED WITH:

  • Name of Teacher?

  • Classroom Number?

  • Folder Number?

  • Correct Month?

  • Correct Dates?

  • Current School Year?

  • Review BIC Rosters and verify the following:

  • Is # Of Meals Sent to Room Completed by Manager ?

  • Did the teacher properly marked the number of reimbursable meals issued (one mark per each)?

  • Is total students served totals correct ?

  • Did teacher and manager sign at the end of the week?

  • Did the manager enter the correct counts off rosters to the spreadsheet?

Mosaic

  • Is Manager ensuring no zeros remain for all classrooms by checking Serving in the Classroom Report?

  • Is Manager verifying count at the end of Breakfast and printing Serving in the Classroom Report as needed?

  • Does Manager have BIC Folders for each Classroom?

  • Did Manager include a 5 Day classroom roster in folder in case of computer failure?

Meal Components & Quantities: SBP - Breakfast in the Classroom

  • Were all the required meal components available to the participating students?

  • List classrooms visited?

  • Was at least two of the required varieties of fluid milk available?

  • If milk substitutions are made, are they allowable?

  • Do portion sizes meet the minimum amounts per meal pattern requirements and planned menu for the day of review?

  • Are the food production records completed prior to meal service? (except recording leftovers)

Meal Counting & Claiming: SBP - Breakfast Line

  • How is the cashier verifying that reimbursable meals are selected by students?

  • What is the medium of exchange at the POS?

  • Is there a Reimbursable Meal Sign on each line?

Meal Components & Quantities: SBP - Breakfast Line

  • Were all required meal components available on every reimbursable meal service line to all participating students at all times during service?

  • Was at least two of the required varieties of fluid milk available?

  • If milk substitutions are made, are they allowable?

  • Do portion sizes meet the minimum amounts per meal pattern requirements and planned menu for the day of review?

  • Are the food production records completed prior to meal service? (Except for the recording of leftovers)

LUNCH

Meal Counting & Claiming: NSLP

  • Is there a trained back-up cashier other than the manager?

  • How is the cashier verifying that the reimbursable meals are selected by students?

  • What is the medium of exchange at the POS?

  • Are purchased snacks rung up under student account?

  • Are cashiers entering a la carte sales in the POS as they occur and not at the end of the meal service ?

  • Does each register have a current (no more than 30 days) Master Roster?

  • Are the Special Diets highlighted?

  • Does each register have a Meal Roster available?

  • Is the Meal Roster to record meals not served in the cafeteria (satellites, ISS, etc) used by the manager?

  • Is there a Reimbursable Meal Sign on each line?

  • Review the CEP Edit Check Report or the Over-claim Edit Check Report for the month. If there are any edit check exceeds did the manager obtain the necessary support documents?

Meal Components & Quantities: NSLP - "Day of Review"

  • Did all meals observed for reimbursement contain all required meal components ?

  • Were all required meal components available on every reimbursable meal service line to all participating students during the entire meal service?

  • Was fluid milk available in at least the two required varieties throughout the serving period on all meal service lines?

  • What grades are served at this school?

  • Do portion sizes meet the minimum amounts per meal pattern requirements and planned menu for the day of review for the grade group at this school?

  • Are the minimum daily requirements of grains/breads, meat/meat alternate, milk, fruits, and vegetables met for the age/grade group being served?

  • Are there any competitive foods available in any food service areas during any of the meal periods ?

  • If the school is serving multiple menus and/or age/grade groups, is the meal service structured to comply with the required age/grade group meal pattern requirements? Describe the structure.

  • Has the school complied with the planned menu for the day of review?

  • If the changes are being made to the planned menu, are the changes approved substitutions?

  • Do menu substitutions/revisions have an explanation?

  • Is Offer vs. Serve being implemented properly?

  • Are the food production records completed prior to meal service? (except for the recording of leftovers)

  • Does the FPR indicate the correct portion sizes?

  • Does the FPR indicate the temperatures recorded for the day?

  • Does the FPR indicate the planned portions for the students?

  • Does the FPR indicate the quantity planned? (ingredients)

  • Does the FPR indicate the quantity prepared?

Meal Components & Quantities: NSLP - Review Period: Previous Week

  • REVIEW THE LUNCH FOOD PRODUCTION RECORDS FOR THE PREVIOUS WEEK.

  • Select three days and indicate dates.

  • Are FPR filled out completely with all required information?

  • Does the FPR indicate the correct portion sizes?

  • Does the FPR indicate the temperatures recorded for the day?

  • Does the FPR indicate the planned portions for the students?

  • Does the FPR indicate the quantity planned of each required ingredients?

  • Do production records for the review period indicate the required quantities of food were available? Select one day to do calculations.

  • Did the school comply with the planned menu for the review period?

  • If changes were made to the planned menu, are the changes approved substitutions?

  • Do menu substitutions/revisions have an explanation?

  • Are the food production records filed neatly by month by meal service?

  • Are recipes attached?

  • Are Special Diet FPR attached?

HEADSTART & Pre-K

  • Are meals served family style?

  • Is teacher verifying that a reimbursable meal is selected by students?

  • Is a food production record provided with portion sizes for all meals to assist the teacher in identifying reimbursable meal?

  • If teacher is using Mosaic in the classroom, did teacher record only reimbursable meals.

  • If using classroom roster, did teacher fill out correctly and return daily?

  • Does the adult use hand sanitizer prior to wearing the gloves to serve the students?

FRESH FRUIT & VEGETABLE PROGRAM: FFVP

  • Is the FFVP offered during the school day, but outside the meal service times of the NSLP?

  • What was the time?

  • Is the FFVP widely publicized within the school?

  • Are teachers who are in the classroom with students during the FFVP meal service the only adults provided with fresh fruits and vegetables?

  • Are gloves sent to the classroom for distribution of the item ?

General Areas

  • Are Manager's FS Certification up to date and posted?

  • Expiration Date:

  • Are Food Handlers Certifications up to date and posted?

  • Has the serving site received two health inspections within the school year ?

  • Has the serving site posted its most recent health inspection in a visible location ?

  • Have previous health inspection findings been addressed and corrected ?

  • If previous findings, what were the findings?

  • Is the Food Establishment Permit posted in a public area ?

  • Is the USDA "And Justice for All" poster displayed in a prominent location and visible to recipients of benefits? (For BIC, poster should be at entrance of building)

  • Is free potable water available to all students for lunch? (in each location where lunches are served during the meal service)

  • Are records filed and labeled as required by Record Retention Procedure?

HACCP

  • Does the manager know how to access the HACCP Plan and Standard Operating Procedures (SOP) on Sharepoint?

  • Safety Data Sheets (SDSs) available. (CNS and Sanitech SDSs)

  • The HACCP Manager Self-Inspection checklist are being conducted bi-monthly and are readily retrievable.

  • Daily Food Panty log

  • Daily Thermometer Calibration Log

  • Daily Refrigerator, Freezer and Milk Cooler Log

  • Daily Holding Temperature Log

  • Daily Sanitizing Log - Dish Machine Temperature

  • Daily Sanitizing Log - 3 Compartment Sink and Sanitize Buckets

  • Milk and Juice Recycling Temperature Log

  • Other Comments / Observations:

  • Findings:

  • Corrective Action:

  • Corrective Action to be completed by:

  • Is a Followup Required?

  • Date Followup will be conducted:

  • Manager's Signature

  • Supervisor Signature

  • Date of Follow Up:

  • Notes on Follow Up:

  • Manager's Signature

  • Supervisor's Signature:

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