Food Service Operations-SFSPLearning Support : Minnesota Department of Education

Food Service Operations-SFSP

Food Service Operations-SFSP

Summer Food Service Program (SFSP) sponsors are required to comply with program requirements established by the U. S. Department of Agriculture (USDA). Resources to assist sponsors with menu planning, food production, meal pattern compliance, food safety and sanitation, and special dietary needs are located on this page. Sample forms are available for use in maintaining records to document compliance with USDA meal pattern requirements. For information on special diets, visit the Special Dietary Needs and Infants section of this website.

Links to Minnesota Department of Health (MDH) resources and requirements are located under 'Related Links' to provide sponsors with information on state food safety and sanitation requirements. Certification of food managers is required in most food establishments by the State of Minnesota. For information visit: * Minnesota Department of Health: Certification of Food Managers

* Links to third-party sites are provided as a service to Minnesota Department of Education (MDE) Website visitors. See our disclaimer regarding these sites in our copyright information linked at the bottom of this page. Links will open in a new browser window.

Meal Service-SFSP


* Measuring Success With Standardized Recipes (NFSMI) - Training package designed to assist school food service and child care managers and staff with development and use of standardized recipes in their food service operations.

* USDA Recipes for Schools (USDA) - Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement - printed April 2006.


Food Production Record (Daily) PDF Version 47Kb (8/31/07) Native Version 38Kb (8/31/07)
     Form for recording foods and quantities used in the production of a reimbursable meal/snack menu for the Summer Food Service Program (SFSP).
Meal Count Form and Instructions - Daily PDF Version 30Kb (4/6/06) Native Version 46Kb (4/6/06)
     Form used to record meal counts for one day for the Summer Food Service Program (SFSP)/Seamless Summer Option
Meal Count Form and Instructions - Weekly PDF Version 92Kb (4/13/07) Native Version 91Kb (4/13/07)
     Form used to consolidate daily meal counts for the Summer Food Service Program (SFSP)/Seamless Summer Option.
Meal Service Time Requirements and Restrictions PDF Version 83Kb (4/19/07) Native Version 75Kb (4/19/07)
     Serving time length and the minimum time required between the start of one meal service and the start of another for the Summer Food Service Program (SFSP).
Site Delivery Receipt Form PDF Version 154Kb (3/8/07) Native Version 113Kb (3/8/07)
     Sample form required for documenting the receipt of meals/snacks at delivered sites for the Summer Food Service Program (SFSP). This form indicates that the meals delivered matched the menu for that day, unless a substitution has been recorded on this form.

Menu Planning-SFSP

*Meal Pattern Chart - SFSP PDF Version 325Kb (10/3/07) Native Version 335Kb (10/3/07)
     Meal pattern requirements for the Summer Food Service Program (SFSP) as published in the USDA Food Buying Guide.
*Meal Pattern Chart - Summer Food Service Program (SFSP) PDF Version 157Kb (1/11/07)
     Meal pattern requirements for the Summer Food Service Program (SFSP).
Alternate Protein Products PDF Version 153Kb (4/25/07) Native Version 72Kb (4/25/07)
     Standards for using alternate protein products, such as soy flours, to meet the meat/meat alternate requirement for meals served in Child Nutrition Programs - memo.
Child Nutrition (CN) Labels and Product Fact Sheets PDF Version 48Kb (10/10/05) Native Version 64Kb (10/10/05)
     Documentation of the contribution of manufactured food products to Child Nutrition Programs meal pattern requirements.
Creditable/Non-creditable Foods for Child Nutrition Programs PDF Version 115Kb (10/21/08) Native Version 62Kb (10/21/08)
     Handout that lists creditable and non-creditable foods in United States Department of Agriculture Child Nutrition Programs.
Crediting - Breakfast Cereals PDF Version 167Kb (12/19/06) Native Version 154Kb (12/19/06)
     “Determining Creditability of Breakfast Cereals for Child Nutrition Programs” – September 2006 USDA Technical Assistance Memo.
Crediting - Cheese Products Are Not Creditable PDF Version 14Kb (10/5/06) Native Version 37Kb (10/5/06)
     Cheese products, as opposed to cheese spreads and cheese foods, do not contribute to meal pattern requirements - October 2006 memo.
Crediting of Corn Meal (Cornmeal) and Corn Flour for Grains/Breads Component PDF Version 29Kb (1/10/08)
     Memo on the crediting of Corn Meal and Corn Flour for the Grains/Breads Component of the food based meal pattern for Child Nutrition Programs.
Grain/Bread Crediting PDF Version 19Kb (8/3/05) Native Version 40Kb (8/3/05)
     FCS Instruction 783-1 Rev.2 Guide for determining the contribution of grains and breads to the food based meal pattern for Child Nutrition Programs.
Grains/Breads Component: Crediting Recipes PDF Version 38Kb (10/19/06) Native Version 69Kb (10/19/06)
     Instructions on how to credit recipes towards the grains/breads component based upon the amount of flour, cereal grains or ready to eat cereals used in the recipe for Child Nutrition Programs.
Macaroni Products with Fortified Protein PDF Version 22Kb (8/3/05) Native Version 39Kb (8/3/05)
     Approved pasta products meeting USDA requirements for meat/meat alternate - November 2003 memo.
Menu Planning Resource Links PDF Version 72Kb (2/26/07) Native Version 36Kb (2/26/07)
     Links to public and private agency web sites that offer resources to assist in menu planning for Child Nutrition Programs.
Monthly Menu (blank form) PDF Version 20Kb (10/31/07) Native Version 30Kb (10/31/07)
     Template for recording the monthly menu.

Food Safety and Sanitation-SFSP

Food Safety Resource Links PDF Version 78Kb (2/26/07) Native Version 52Kb (2/26/07)
     Links to public and private agency web sites that provide food safety information.
Food Temperature Log PDF Version 83Kb (7/14/08) Native Version 60Kb (7/14/08)
     Sample form to document temperature of delivered food.
Foodborne Illness PDF Version 10Kb (9/29/05) Native Version 27Kb (9/29/05)
     Importance of thoroughly cooking raw meat used in Child Nutrition Programs – February 2001 memo.
Pasteurized Juice PDF Version 12Kb (8/4/05) Native Version 32Kb (8/4/05)
     Recommendation to use pasteurized juice - July 2003 memo.