Phone (419) 784-5136 | Address: 1933 E 2nd Street Defiance, Ohio 43512

Food Allergies and Dietary Restrictions

POLICY:

To accommodate and ensure the safety of children who have food allergies and other dietary restrictions or special needs.

PROCEDURES:

  1. Through an interview with the parent/guardian, staff will document all diagnosed and suspected food allergies and/or dietary restrictions/needs on the Child Enrollment and Health Information form.
  2. If the dietary restriction is due to a diagnosed allergy, disability or medical condition, specific documentation and information regarding the allergy/condition must be obtained from the child’s physician/health care provider. A completed Medical Care Plan will be used for documentation. If additional instructions are required, the child’s physician/health care provider will complete an individual health plan.
  3. It is mandatory to have a doctor’s statement in place to be able to accommodate each child’s dietary needs.
  4. NOCAC Head Start will work with teachers and parents to ensure that dietary restrictions that are personal (religious/cultural) will be accommodated, if possible. A statement from the child’s parent/guardian describing the restriction is required.
  5. NOCAC Head Start Staff will consult with the Health and Safety Assistant regarding concerns and to ensure that needed follow-up occurs.
  6. A list of children with food allergies/dietary restrictions will be kept confidential on the center refrigerator using the “Attention” cover sheet.                                                                                                                                                                                     a. Substitutions are logged
  7.  Physician reports, nutrition assessment information, individual plans and follow-up will be maintained in the child’s individual health record.
  8. The Health and Safety Manager monitors allergy/dietary restriction plans and records in ChildPlus.
  9. For children with diets that require significant amounts of monitoring and extra preparation from the kitchen, special menus will be developed in consultation with the Registered Dietician.
  10.  Classroom Food Service Workers  and substitutes must be informed about each child’s dietary restrictions by the teachers and other direct service staff. Food deliveries should be checked.

Forms and Additional Guidance:

This policy complies with the following

Head Start Program Performance Standard:   1302.44(a)(1) 
ODJFS Child Care Manual:   5101:2-12-22(A)(6)
CACFP Regulation:    
Caring for Our Children:   4.2.0.10
Other Sources:    
Adopted with Board & Policy Council Approvals:    
Revised with Board & Policy Council Approvals:    

Food Allergies and Dietary Restrictions

POLICY:

To accommodate and ensure the safety of children who have food allergies and other dietary restrictions or special needs.

 

PROCEDURES:

1.   Through an interview with the parent/guardian, staff will document all diagnosed and suspected food allergies and/or dietary restrictions/needs on the Child Enrollment and Health Information Form.

2.   If the dietary restriction is due to a diagnosed allergy, disability or medical condition, specific documentation and information regarding the allergy, disability or medical condition, specific documentation and information regarding the allergy/condition must be obtained from the child’s physician/health care provider. A completed Medical Care Plan will be used for documentation.  If additional instructions are required, the child’s physician/health care provider will complete an individual health plan

3.   It is mandatory to have a doctor’s statement in place to be able to accommodate each child’s dietary needs.

4.   NOCAC Head Start will work with teachers and parents to ensure that dietary restrictions that are personal (religious/personal) will be accommodated, if possible.

5.   NOCAC Head Start staff will consult with the Health and Safety Assistant regarding concerns and to ensure that needed follow-up occurs.

6.   A list of children with food allergies/dietary restrictions will be kept confidential on the center refrigerator using the “Attention” cover sheet.

           a. Substitutions are logged

7.   Physician reports, nutrition assessment information, individual plans and follow-up will be maintained in the child’s individual health record.

8.   The Health and Safety Manager monitors allergy/dietary restriction plans and records in ChildPlus.

9.   For children with diets that require significant amounts of monitoring and extra preparation from the kitchen, special menus will be developed in consultation with the Registered Dietitian.

10.  Classroom Food Service Workers and substitutes must be informed about each child’s dietary restrictions by the teachers and other direct service staff. Food deliveries should be checked.

 

Forms and Additional Guidance:

This policy complies with the following

Head Start Program Performance Standard:    1302.44 (a) (1)
ODJFS Child Care Manual:    5101:2-12-22 (A) (6)
CACFP Regulation:    
Caring for Our Children:    4.2.0.10
Other Sources:    
Adopted with Board & Policy Council Approvals:    
Revised with Board & Policy Council Approvals:    

ServSafe Certification

POLICY:

One NOCAC employee must have ServSafe Level 2 Managerial certificate for each facility that has a standalone kitchen.

 

PROCEDURES:

  1. Level 1 ServSafe certification is the minimum needed for a NOCAC cook position.
  2. Effective March 1, 2017 the State of Ohio Food Code REQUIRES that every food service operation in the State of Ohio have at least one manager who has a Level 2 Certification in Food Safety.
  3. This does not need to be the supervisor of the site.  This can be the head cook.
  4. If you are the head cook in a supervisory role of the kitchen, you must maintain a Level 2 Managerial certification.
  5. Nutrition Aide must complete ServSafe Level 1 to be considered as the “Person in Charge”.

 

Forms and Additional Guidance:

This policy complies with the following

Head Start Program Performance Standard:    
ODJFS Child Care Manual:    
CACFP Regulation:    
Caring for Our Children:    
Other Sources:   Ohio Department of Health 3701-21-25
Adopted with Board & Policy Council Approvals:    
Revised with Board & Policy Council Approvals:    

CACFP Statement

POLICY:

Program (CACFP) Policies.

PROCEDURES:

  1. With parent/guardian signature, NOCAC staff will complete a CACFP Application for Free Meals for every enrolled child.
  2. Health/Safety Assistant keep these forms on file
    1. Applications are filed alphabetically by child’s name.
    2. Each site has a separate file.
    3. Files are maintained for three fiscal years
  3. NOCAC follows all applicable CACFP guidelines including meal counts, use of family-style dining, etc.
    1. Meal counts are taken by classroom staff at the time each meal is served.
    2. Meal counts are not taken before or after meal service, but rather at the time of meal service (transition time of hand washing may be used).
    3. Copies of meal count documents are kept on file.
      1. Meal count is taken and recorded on NOCAC Weekly Classroom Attendance and Meal Count Form by circling appropriate letter. Each count is verified by two sets of initials at the bottom of the form, each meal, each day.
  4. CACFP is the first source of payment for food purchases and supplies; following the guidelines set by USDA. Head Start funds are used to cover costs not covered by USDA in accordance with the updated Child and Adult Food Program: Meal Pattern Revisions Related to the healthy, Hunger-Free Kids Act of 2010.
  5. Current USDA non-discrimination statement will be listed on the parent handbook and the CACFP Enrollment Form and updated annually by the Health and Safety Assistant.

Forms and Additional Guidance:

This policy complies with the following

Head Start Program Performance Standard:  1302.102(d)
ODJFS Child Care Manual:
CACFP Regulation:
Caring for Our Children:
Other Sources:

 

Adopted with Board & Policy Council Approvals:
Revised with Board & Policy Council Approvals:
Child Nutrition Label

Child Nutrition Label

POLICY:

NOCAC Head Start will follow all USDA Rules offering a combination of foods that have been registered per the Child Nutrition Labels.

PROCEDURES:

  1. The Child Nutrition Label (CNL) will state the product’s contribution toward the meal pattern requirements.
  2. NOCAC Center Cook/Nutrition Aide will send any new CN Labels in with the monthly paperwork.
  3. NOCAC Head Start does not get reimbursed when we purchase combination foods from local store such as the following:
    1. Wal-Mart market pizzas
    2. Marcos pizza
    3. Burritos
  4. Products with CNL may include:
    1. Pizza
    2. Hamburger
    3. Cheese
    4. Breaded items
      1. Chicken nuggets
      2. Fish sticks
      3. Chicken patties
  5. The Nutrition Aide will be responsible for the collection of Child Nutrition Labels from the school kitchen for combination foods at collaborative sites.
    1. A copy the CNL will be kept on file at the site.
    2. A copy of the CNL will be sent to the Health and Safety Assistant at the Central Office.

Forms and Additional Guidance:

This policy complies with the following

Head Start Program Performance Standard:
ODJFS Child Care Manual:
CACFP Regulation:
Caring for Our Children:
Other Sources:  USDA

 

Adopted with Board & Policy Council Approvals:
Revised with Board & Policy Council Approvals:

Cooking Experience in the Classroom

POLICY:

NOCAC Head Start teachers will ensure all plans are developmentally appropriate and make use of a variety of nutritious foods when planning cooking experiences for children.

PROCEDURES:

  1. NOCAC Staff will receive appropriate cooking project recipes from the Cooking Experience Book or may use an item from the menu that is labeled with a sun icon.
  2. Each class may do one cooking experience per month from the pre-approved Cooking Experience Book or from the menu (sun icon).
    1. In an effort to be cost effective, please use the menu for the majority of experiences.
  3. Instructions for implementation of cooking projects are developed by the teaching staff and approved by the Education Manager (when needed, consultation will occur with the Health and Safety Manager).
  4. Staff will use a separate clean tasting spoon for each child to prevent the spread of germs.
  5. All hands are washed before starting the project. Staff may refer to the hand washing policy for further guidance.
  6. Children need to help with clean up
  7. All children will have the opportunity to learn and practice cooking skills. The experience will be a planned activity such as small or large group (during free play if the experience requires the child to complete their own individually).
  8. Teachers will document which cooking experience is being done on the lesson plan.
  9. Cooking experiences that can be made in place of breakfast or a snack are marked in the Cooking Experience Book.
  10. Staff must communicate and request needed materials from the cook at least seven days prior to the cooking experience to allow time for ordering or purchasing items.

 

Forms and Additional Guidance:

This policy complies with the following

Head Start Program Performance Standard:
ODJFS Child Care Manual:
CACFP Regulation:
Caring for Our Children:
Other Sources:

 

Adopted with Board & Policy Council Approvals:
Revised with Board & Policy Council Approvals: