Food Based Menu Planning and OVS Breakout Session

1
Food Based Menu Planning and OVS Breakout Session

• Pre-review Workshops

2
This is a brief overview

• Critical Areas of CRE
• General Areas of CRE
• Offer versus Serve (OVS)
• Breakfast

3
What Menu Plan are you ON?

• Traditional
• Enhanced

4
Day of Review

• Were all required food items/components available
  to all students?
• What are the required components?

5
Day of review

• Did all observed lunches claimed contain the
  requirement?

6
Review period

• Did menu records or other documentation for the
  review period indicate that all required food
  items/components were offered?

7
What happens if we find errors?

• Corrective action is negotiated
• Fiscal action is calculated for all meals

8
General Areas of the Review

• Do portion sizes appear to meet the minimum meal
  pattern requirements?
• Did the weekly number of bread meet the weekly
  requirements?
• Is a milk fat variety offered?
• Is ovs properly implemented?

9
Offer versus Serve

• Must allow students to turn down one or two items
  (may turn down milk)
• No meal price breaks allowed for declined items
• Students have the option which items to decline

10
OVS

• What ovs are you signed up for?
• Mandatory at the high school level..
• A3 of 5
• B4 of 5
• C5 of 5

11
Breakfast

• Is there a proper point of service?
• Is offer vs serve properly implemented?
• Is documentation available to support menu
  requirements?
• Do you know meal pattern requirements?