SMIUpdateFall2007

SMI Update 2007: 

SMI Update 2007

SMI: 

SMI School Meals Initiative for Healthy Children includes the regulations that define how the Dietary Guidelines and other nutrition standards apply to school meals.

SMI Schedule: 

SMI Schedule Public School District SMI Schedule has been changed & updated to correspond with the CRE Schedule. This will be a phase-in process. Goal: SMI & CRE will be conducted simultaneously on a 5 year schedule.

Preparing for Your SMI Review: 

Preparing for Your SMI Review School for review is chosen by School Nutrition staff. Letter of notification is sent to CNP director 2 weeks prior to review.

Letter of Notification: 

Letter of Notification Requests that the following items be available for the week of review: Menu for the month of review Food production records Standardized recipes for menu used Copy of any nutrition labels for foods used not on state bid Completed worksheet to develop your milk recipe

Letter of Notification (cont’d): 

Letter of Notification (cont’d) Copy of 2 most recent health inspection reports Wellness Policy HACCP Plan

On-site Visit: 

On-site Visit Implementation of Wellness Policy Implementation of HACCP Plan Charge Policy Diet prescriptions & accommodations for special needs children In-service training documentation Kitchen evaluation Meal service Nutrition Policy Compliance form (given to Principal) Nutrition analysis of 5 consecutive days of menus

Slide8: 

Nutritional Analysis Total Fat Saturated Fat Total Calories Protein Iron Vitamin A Vitamin C Calcium Cholesterol Fiber Sodium Carbohydrates

Alabama numbers…: 

Alabama numbers…

After the SMI Review: 

After the SMI Review State agency will: analyze results of review. provide you with the results of your review.

After the SMI Review: 

After the SMI Review A Corrective Action Plan (CAP) must be developed by the Local Education Agency when the USDA Nutrient Standards are not met. The State agency may make suggestions in developing a CAP. CAP must be returned to State agency within 21 calendar days of receipt of review results.

Most Frequently Occurring Problems: 

Most Frequently Occurring Problems

Production Records Incomplete or Inaccurate: 

Production Records Incomplete or Inaccurate * Not enough detail in column 2 (menu/food item). Low fat, fat free, regular not indicated on items such as mayonnaise, salad dressing. Foods items such as french fries and pizza do not have description. Ex. Cheese pizza, Crinkle cut french fries

Solution: 

Solution Directors are responsible for checking the production records at each facility during the site review. Any problems should be noted on school review form. Technical assistance should be provided as needed. Follow-up should be done.

Frequently Occurring Problems (cont’d): 

Frequently Occurring Problems (cont’d) Recipes 1. Not available for all menu items that require a recipe. 2. Not enough detail on recipes.

Solution: 

Solution 1. Have recipes available for all items on production record that have more than one ingredient. (Ex. Green Beans w/ added Ham Base) 2. Low fat, fat free, or regular should be indicated on recipe items where appropriate. (Ex. Buttermilk, mayonnaise)

Frequently Occurring Problems (cont’d): 

Frequently Occurring Problems (cont’d) HACCP 1. Plan developed, but not followed. 2. Temperatures documented out of range, but no corrective action taken.

Solution: 

Solution All CNP staff should be trained on HACCP procedures. All temperatures should be monitored and documented as part of your HACCP plan. If a temperature is out of range, you must document the corrective action that occurred as a result. Ex. reheated item to 165 degrees Ex. maintenance notified

Frequently occurring problems (cont’d): 

Frequently occurring problems (cont’d) Sodium too high on nutrient analysis

Solution: 

Solution Use less processed foods. Decrease salt in recipes. Limit addition of margarine & salt to food items for seasoning. Use more herbs and spices for seasoning.

Frequently Occurring Problems (cont’d): 

Frequently Occurring Problems (cont’d) Total Fat and/or Saturated Fat too high on nutrient analysis

Solution: 

Solution Include more items made from scratch on menus. Decrease fat in recipes. Bake instead of frying. Use fat free or low fat items when available. Review type of fat that you are purchasing.

Management Suggestions : 

Management Suggestions Centralized menus Centralized, standardized recipes

Key: 

Key It is not just preparing for an SMI review – it is staying prepared. The entire school foodservice team needs to commit to the daily practices of planning, preparing, and serving healthy school meals. (USDA Road to SMI Success)