SECTION 210:10-3-91. Summer food service program for children

(a)   Health standards. All service institutions participating in the Summer Food Service Program shall ensure that preparation, service, and storage of food used in the Summer Food Service Program complies with all applicable state, federal, county and local statutes and regulations pertaining to food handling and food safety, including but not limited to 42 U.S.C. § 1758(h) and OAC 310:257. In addition, all school districts or other service institutions shall comply with all of the following provisions:

(1)   Storage of leftover food. All service institutions shall use best efforts to ensure that food waste is kept to a minimum. In order to minimize waste, leftover food may be re-served in subsequent meal services in accordance with the provisions of 310:257-5-44 and 310:257-5-71.

(2)   Donation of leftover food. All service institutions participating in the program may donate any food under the program not consumed and unable to be reserved pursuant to the provisions of (1) of this subsection to food banks or charitable organizations in accordance with the provisions of 42 U.S.C. § 1758(l) and accompanying federal regulations if the donation is not otherwise prohibited by state, county, and local regulations.

(b)   Recordkeeping. All service institutions participating in the program shall ensure that recordkeeping complies with all of the following provisions:

(1)   All service institutions shall report any significant increase or decrease in participation levels to the State Department of Education as soon as possible.

(2)   All service institutions shall maintain daily food production records, as well as daily meal counts and menus, be maintained. Food production records enable sponsors to ensure that adequate amounts of food are served to meet the Summer Food Service Program's meal pattern requirements.

(3)   All service institutions shall maintain all records necessary to support the costs reported on the claim for reimbursement. This includes itemized receipts for food and milk, time and attendance records for labor costs reported, etc.

(c)   Cycle menus. Service institutions shall develop and follow an eleven (11) day cycle menu for each type of meal served.

[Source: Renumbered from 210:10-3-6 at 12 Ok Reg 2767, eff 7-13-95; Amended at 31 Ok Reg 1141, eff 9-12-14]