Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

Presenters/Attendees: Speaker 1 – Shannon Yearwood, Speaker 2 – Caroline Cooke, Speaker 3 – Monica Pacheco, Speaker 4 – Christine Applewhite, DPH

0:04 Speaker 1 - Hi, and welcome to your third segment and our fantastic annual training for the Summer Food Service Program with the Connecticut State Department of Education. I'm Shannon Yearwood, the Education Manager who oversees the Child Nutrition Programs. And I'm delighted that you're here to join us and our fantastic team and partners on this training, but I'm also very appreciative for all of the work that you are putting into making sure that kids have access to nutritious food year round. 0:32 So thank you, I know it's not an easy job, especially in these weird times, so really appreciate it. 0:38 Um, regular housekeeping rules so you guys know where your own bathrooms are, so that's the beauty of a virtual space. Uh use them if you need them, so come right back, don't miss it. If you have friends, you needed to see this today. We are recording it. We will make that available to you as well and to your staff. So certainly know that we can do that. 0:55 Um enter your questions as we go into the question box. 0:59 That is the best way for us to keep track, and that way if we lose, we lose time to be able to answer those, we can follow up with you or address them on a later training date. 1:08 Um with that, I am so very pleased to introduce my team and my partner over at the Department of Public Health. 1:16 Um and so, we're going to talk about food safety, local foods, and USDA Foods today. So you all know Caroline Cooke, she is one of our fantastic Summer Food Service Program team members and many of you have worked with her on Technical assistance, unfortunately, Terese her partner on all things on SFSP is not able to join us for today, but she sends her regards. 1:37 And Monica, who is a little bit of everything, but a lot on USDA Foods is here to talk about that, and food safety, as, you know, is extremely important and very hard, especially into our very hot summer months when you're serving those meals outside. 1:51 So our good friend from the Department of Public Health, who joins us every year, Christina will be joining us and talking through food safety. 1:59 So with that, I'll turn it over to Caroline, and we'll get started.

Connecticut State Department of Education  Page 1 of 20

2:05 Speaker 2 – And so as Shannon indicated, as you can see on the screen we are at our halfway point for annual Summer Meals training this year, and we do have two more that we're squeezing in before the end of this month, so please be sure to look for that. And we have learned that there's a little bit of a hiccup with our system for scheduling series of webinars. 2:26 Um when you add it to your calendar, it only adds the next date. So feel free to copy paste information from a previous day into your next and slot that you need to reserve for your trainings with us. Or if you still have the original um confirmation e-mail and you hit add to Calendar, it will add that next state into your calendar. 2:48 We apologize for that puzzling uh development, and we have not found a solution to it yet. But we appreciate those that have noticed that it is not appearing on their calendar and reached out to see if there is a solution. 3:00 Um so having said that, I know that many of you are awaiting return e-mails from me, and I apologize, I assure you, I'm working as fast as I can, and I will get back to you as quickly as I'm able to. 3:12 Um but in the meantime, we want to continue to move forward with getting everyone ready for the coming summer. 3:18 So I am going to hand over first, to um my good friend Monica who many of you know, as a um Education Consultant here at the State Department of Education, and she has many hats. 3:32 So you may have come across her in different arenas or in all of her arenas, and so today she's going to talk to you about USDA Foods and local foods, but obviously, many of you know her um from her work as a procurement specialist as well. 3:48 Speaker 3 - Alright, thanks so much, Caroline. So good afternoon, everyone, yes, I have the pleasure of going over to actually rather polar sides of our programs, which is sort of fun, and I'm going to start off with our USDA Foods program and I'm going to uh touch on that and then go into some Farm to School. 4:07 So, starting with USDA Foods, we're going to go through the formal definition or formal requirements here on to our first slide show. We can get that out of the way, so to speak, and talk a little bit more about what's going on this summer. So SFSP for SFSP sponsors, you are eligible to receive USDA Foods or some folks still remembered as commodities.

Connecticut State Department of Education  Page 2 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

4:28 If you are sponsors that prepare meals on site or at a central kitchen, you're a sponsor that purchases meals from a School Food Authority that participates in the National School Lunch Program. 4:39 Um or also SFA sponsors that procure SFSP meals from the same Food Service Management Company that competitively provided their most recent National School Lunch and School Breakfast meals. 4:50 So, that's the more specific definitions, but, um if we move on to the next slide, let's talk about how we're going to do USDA Foods to summer, because we've got some neat stuff going on. 5:01 For our SFSP folks who elected to do so, we have the DOD SFSP pilots here in Connecticut. This is actually our third summer of having this pilot available. 5:12 And for those who did elect to participate this summer, you are going to be able to use SFSP funds to purchase fresh fruits and vegetables for your meals. 5:23 This is um really grown and changed this year because, normally, in the last two summers, we had about eight participants involved in. And that was based on the funding that we had available, and the number of folks who typically do SFSP in the summer. And, as you know, we have had a whole change in how things are done this past year due to the, to the pandemic. So, we have had quite a bit more participation with SFSP. And we have a lot more interest in folks participating in the pilot this summer also. So, we got went from about eight participants typically in the last two years to 27. 6:02 Districts are SFAs excuse me, too, who are going to be participating with the pilot. We do have additional funds because all those meals that were served under SFSP all year have contributed to the funding that we have for this summer. 6:16 But as many do know, the funding is a much smaller amount per meal than it is in the National School Lunch Program show. 6:24 It is not at that same volume as you would typically see with NSLP, but still we have more funds and we have more participants so we're excited to have that happen. Should have gotten some e- mails this morning. 6:35 As a matter of fact, for those of you who were confirmed to participate with um your dollar amounts and your delivery day schedule.

Connecticut State Department of Education  Page 3 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

6:43 And if there's any questions, you know reach out, work, putting this together it fast and furious. And as many of you may know, I was out for a brief leave myself, but Allison was hold down the fort, but had many things to juggle. So please take a look at that e-mail today for those of you who are participating in the pilot. 7:02 Next slide please. 7:05 So, we have something very exciting also to talk about for our SSO sponsors. 7:12 Um just as a quick reminder, typically for the normal years in DOD Fresh, our normal program, we run by the school year. So, it ends June 30th of this year for this current school year, and the next school year starts July 1, but typically, we weren't able to access and start until I started the actual school year, which was typically late August. However, we have been able to do things differently, and a survey went out. 7:40 And so for those sponsors, responded and provided the required information needed, we have the opportunity now to start ordering the week, July 5th, for delivery starting July 12th. 7:52 So this is really exciting. This is allowing you to access those funds for the school year, 21-22 in time to use it for your summer meal programs is shared. 8:02 There are additional funds available, so please don't worry, you're not expected to tap into your funds that you plan for your next school year. We're still working out the final details on how we're going to um allocate additional funds to you, but they will become a show. 8:19 We will be getting more information out. We are still in the process of making some of these decisions. 8:25 Again, this is sort of that scenario we're all familiar with um flying that airplane while we're still building it. So this is brand-new and we're working hard on it. I also want to give a big shout out to HPC for allowing for this program to start up so much sooner. This is a big lift for them, and went well above and beyond their normal contract requirements, but they recognize the need and the support that they wanted to provide schools, being able to access this earlier. 8:57 More to come on that, and I just also want to make a quick reminder for your, for the SFSP pilot folks, for those of you who are new, when you go into the Fresh Fruit and Vegetable Program, ordering system into favors, you will see a separate summer, um, food budget for you to access those SFSP funds. And for all you SSO sponsors, you will go into your normal school fund or school budget rather um button as usual, for your funds.

Connecticut State Department of Education  Page 4 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

9:26 And next slide, please. 9:31 So then I get to go to the far opposite spectrum, which is always exciting too to talk about sourcing and working with our local producers, Farm to School is alive and well. And do you know that during this year of the pandemic they had been behind the scenes, still trying to figure out what they can do to help support you for this summer and the next school year and doing anything they could this past school year. 9:55 As we know summer is the ideal time in Connecticut to be sourcing and getting access to some of the great local produce that comes into season for us typically during the summer months. 10:07 You do know that we still have the local on your tray team at your disposal, and that they're, we’re at the website. 10:12 It can explain all the resources that are available, and they certainly have options to assist you in finding out where you can find local product, and then also lots of tools and tips on how to market and promote these, these items in your program. 10:29 So I also want to give a shout out to the Farm to School Collaborative, which um is a group of stakeholders that has really grown over the last few years to include throughout the state, state agency, local community partners, you're, let's see, what else, your faith based community yore, Ag extension community, to put together a group of concerned folks who are looking to really grow and develop the Farm to School and Farm to ECE Early Childhood Education programs. 11:05 And there are subgroups working and they are diligently doing things behind the scenes, again, to support you. 11:12 And I am pleased to say that one of the subgroups worked hard to support a bill that was introduced this budget year for Connecticut Kids Week State level funding for supporting Farm to School efforts, and to my understanding, based on yesterday's passing of the budget that program did go through. 11:34 So there's lots of neat information soon to come on that show, They recognize this year has been challenging, but they want to be ready to support you as things start opening up and changing the next school year to really make this as accessible as possible for you. 11:51 Next slide, please. 11:54 So for reaching out and finding product, just to give you an idea, this is on, put local on your tray, this is their farm to school directory, and you can see it.

Connecticut State Department of Education  Page 5 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

12:05 You may looked at the past, it's ever changing, they have always looked to develop and grow this platform. So there's lots of resources. 12:14 And, and with each of those identified areas that are shown on the map, there are specifics regarding products they offer, how to contact them, whether they do delivery, you know, all those different details, and so they want to try to make this as accessible as possible for you. 12:31 And if you go on to the next slide, please. 12:36 And for your contact for that, um if you have any questions regarding, regarding the Put Local on Your Tray um and resources to reach out to local producers, um Shannon Radar Ginsburg is the Project Coordinator and Farmer Liaison for our Local on Your Tray program, and she can be reached by the e-mail [email protected] or at putlocalonyourtray.uconn.edu the website for the Local on Your Tray, and she will be more than happy to assist you in trying to help your program if you don't see a product that you're interested in. Let her know because she can probably find it for you. So make sure you reach out to her. 13:13 And then, the last slide. 13:17 And just to know too for those of you who are less familiar with Put Local on Your Tray, they provide sweets and tons of materials and marketing. And for example, and even campaigns. So for example, here, this is their campaign to help you in the summer, which is the Dip Into Summer Campaign. So they have these types of materials available for downloading, and you can use these to promote your program. They have even activity books and stickers. Sometimes, and bookmarks, and I know I think the activity books include both English and Spanish version. 13:47 So, um really, consider this a resource to help promote your program, and bring some interest in some, a change to the program that would really, be simple and fun, and they're there to help support you. 14:01 And, uh, with that, I think I am all set and available for any questions. I made that pretty quick. 14:10 Speaker 2 - Perfect. Thanks so much, Monica. 14:12 And we do have one question. So, if there's any more questions, I recommend you get them in quickly, because we're going to lose Monica to another conference. But this one, so this one, is from a district that is currently operating SFSP, but that is looking to operate SSO next school year when that transition occurs that SFSP will not be available for school year 2021-2022.

Connecticut State Department of Education  Page 6 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

14:37 And she's asking about whether or not she could sign up for DOD produce, starting July 12th, is it too late to become part of that opportunity? 14:46 Speaker 3 – Yes, unfortunately, it is. 14:47 That's why I did stress in those slides that had you, if, if you were, one of the ones who were, who participated and provided the information needed. Yes, because this is so new and because we had to quickly ramp up the whole logistics of delivery and supply in order to do this. 15:05 And to the volume that it has become the windows for electing to do so have passed, okay. 15:13 Speaker 2 – Okay, and so there will be more, I'm assuming there will be information forthcoming about any USDA Foods information per school year, the next school year as it gets closer to the next school year. 15:25 Speaker 3 – Absolutely, the conference, I'm in this this week, and where I'll be running back to is our, which is the American Commodity and Distribution Association, our national professional association, so we're getting all sorts of updates from USDA right now on some things. 15:40 So, yes, lots of information to come, and especially where I was out for a bit on leave, um you know, Allison held down the fort, but yeah, we got lots of stuff to come out and update folks as we get into the summary get closer. 15:53 Speaker 2 - Great. 15:53 And so we only have one additional question, and I won't even pass this one over to you, Monica. The question is, is SSO DOD something relevant to summer camps? 16:04 Unfortunately, it is not, and so SSO is a national school lunch program version of the summer food service program, so it's only available to school food authorities. So, for my private non- profit organizations, the summer food service program is your only option to provide summer meals, so any programming that goes on through the seamless summer option would not be available to you. 16:33 And one last call for questions for Monica. 16:39 I think you're good. Thank you so much for your time today Monica. I really appreciate it. 16:44 Speaker 3 - No problem, take care, everybody.

Connecticut State Department of Education  Page 7 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

16:48 Speaker 2 –Thanks. Okay, so next up, we're going to have Food Safety. And any of you that have been participating in the Summer Food Service program for any length of time that had the wonderful good fortune of having heard from Christine Applewhite before, um she is a great partner of ours from the Connecticut Department of Public Health. She's an Epidemiologist there. 17:10 Um she is the most entertaining food safety speaker you’re ever going to come across, I'm gonna hand it over to her. 17:19 Speaker 4 - Thank you, Caroline, I appreciate that. 17:22 I'd have to say, I am really missing thing, all of you guys in front of me, um I'm not a fan of virtual trainings, but will they do, right and hopefully next year, be able to see everyone again. 17:35 I am at home. I have two dogs. If you hear them in the background, my apologies. One's really annoying, um but we'll deal with that, too. 17:43 So I always give you guys an opening picture, um this is my property down in North Carolina, that I will be at hopefully in 10 years, so hopefully somebody else from the program will be here. But you can forward to the next slide. 18:01 So, our agenda today, what I want to talk about, um I always do a recap of violations that were seen last year, so you guys kinda get a good overview on how the year went. 18:13 I didn't want to talk about disinfectant. 18:16 I don't know if you guys are still utilizing some of the COVID requirements in terms of cleaning and disinfecting, but we'll talk about that, what to expect during this upcoming season. 18:30 Um I understand there was maybe some issues with pizza distribution last year, so we want to talk about that and get some clarification. 18:38 And then um, I definitely want to go through some, some pictures with you guys, of just violations that have been seen recently over the years, it's always fun. 18:50 Next slide. 18:54 Okay, so what happened last year, uh last year, was a very different year in terms of inspections.

Connecticut State Department of Education  Page 8 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

19:02 Um so there were only seven preparation sites that were inspected last year, uh much lower than what we do in previous years, because of the executive orders, um we weren't even sure if we were going to be able to do any inspections um at some point, though, we were happy to at least be able to get a lot, a lot done. 19:25 The no-re inspections were conducted at the preparation sites because all of them were compliance on the first inspection and that is really commendable. So kudos to all of you that have preparation sites, um did a really good job. 19:40 Um one hundred and fifty-five eating sites were inspected. That includes inspections, 101 of those sites were compliance on the first inspection. 19:51 That is, there are several neither re-inspection due to temperature violation, but we all know middle of summer is hot. Temperatures are really hard to maintain. 20:04 Next slide. 20:09 The risk factor violations. Um these are the types of violations that have the potential to cause foodborne illness, um if not controlled. 20:20 So at our preparation sites, uh there was one facility that was just debited for having a low hot water temperature at the hand washing sink. Um one facility, debited for not having an alternate person in charge, designated for the facility. 20:38 And then that same facility also did not have the proper training documentation for their employees. Uh so really, the risk factor violations only pertain to preparation sites. That was really good. I thought it was a really good year. 20:56 Next, next slide. 21:00 So our non risk factor violations. These are the things that can contribute to foodborne illness, but do not typically cause illness directly. 21:10 So we had four prep facilities, um that were debited for having condensate build-up on the walk- in cooler. 21:19 I know a lot of these are structural issues that are beyond your control, um but if you are using the facility, um it is part of the inspection, but we do understand that sometimes it's beyond what you're capable of controlling.

Connecticut State Department of Education  Page 9 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

21:36 One facility, the ice machine, I guess, had gaskets that needed to be repaired. 21:44 Um that's important for keeping food, being able to keep it frozen so that it actually works properly, and then one for not having the proper test strips for the sanitizer that they were using on site. 21:59 So please make sure, if you are in your prep facilities, that you do have test strips, um most of them do, but if, if you're using a facility, that you're not typically accustom to, just make sure, you know where those things are located. 22:14 So when the inspector comes in, you're able to provide those for them. And all sites were COVID compliance, we did include a COVID component to all of these inspections last year. So everybody was COVID compliant in that regard. That's awesome. 22:35 Next slide. 22:39 So at the feeding sites, the violations that we saw were all temperature issues. 22:46 Obviously, though, easiest foods, time temperature, controlled for safety foods, not being held at proper food temperatures, either at the time of delivery, to the locations, while stored at the site, or during meal service, that pertain to 50 different feeding sites. 23:07 PCS Foods which were in mechanical refrigerators on-site at the feeding locations, um not being held at the proper temperatures, um, foods were not placed under refrigeration or ice immediately upon delivery to the feeding site. 23:25 There's a note here that there was a majority of a certain town, um which was corrected, So, I think, once we got them on board, with what they shouldn't be doing, that it was corrected immediately, and then, it was fine. 23:41 And then an insufficient amount of ice packs, or improper contact arrangement of the ice packs in the coolers, which doesn't allow for proper cold holding of the foods, that pertain to 20 sites as well. 23:55 Um so, we, I think, would typically see that every single year, and we always stress that you have to have enough ice packs, or the pillow packs in the coolers. And if you can try to layer them in-between the foods, if that's possible, it usually helps. Um the inspector will randomly pick, um probably just one bag in there and take a temperature.

Connecticut State Department of Education  Page 10 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

24:21 So if it's one that's not in contact with ice, it may be raising in temperature, depending on how warm it is outside. So just be aware of that, and be aware of how, um how your staff is packing the coolers. 24:37 Next slide. 24:42 So, COVID-19 disinfectant. Um I'm not sure if this is still a requirement by the State Department of Education for your feeding sites, um but if feeding sites are still wishing to utilize a disinfectant, um if you have any types of common tables, high contact touch surfaces, I'm not really sure if this pertains to you guys, but if it does, I just wanted to bring it to your attention that it needs to be a disinfectant that is approved by EPA and listed on the EPA N-list. 25:16 So, that is the actual link to get to the EPA N-list, and it's pretty, pretty easy to navigate. 25:24 I'm not sure if anybody has been on it already. But if you are going to be using disinfectants just please make sure it has one that is from that list. 25:33 Next slide. 25:38 So, when you go to that site, EPA actually has some really good infographics. So, I just pulled a couple of them and put them here. Um so, if you are using disinfectants and disinfectants are different than sanitizers, remember they're not the same thing. 25:55 So we're not talking about sanitizing here, we're talking about disinfecting. 25:58 Um, so these are the infographic on the left side is one of the things that tells you not to do is do not ask children or students to apply disinfectants. So if you do have these products at your feeding sites or your prep sites and you do have kids there, please make sure that they do not have access to them, okay. 26:22 Next slide. 26:30 Okay, so what to expect for this upcoming 2021 inspections season. Always number one, temperature control. 26:38 Um, cold holding temperatures are really hard to maintain in the summertime, but why they are so important is to control that risk of listeria. 26:50 Okay, I know a lot of you, use um cold cuts foods and sandwiches for the summertime.

Connecticut State Department of Education  Page 11 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

26:58 Cold cuts, as we all know, our great facilitators of Listeria, if given the proper environment to be able to grow it. 27:09 So we want to make sure that we're minimizing that the potentially. Ill food workers. We always talk about Ill food workers, in terms of GI illness and those things that can be transmitted through food and cause foodborne illness, but this year, probably want to also keep an eye out for COVID-19 Illness symptoms. 27:35 I don't know if you have a protocol in place to ask your workers if they have any types of symptoms related to COVID-19. 27:46 A lot of the kids, I would assume, who are using this program, will not be vaccinated. So we just want to make sure that while you're looking out for any GI illness, also lookout for any COVID- 19 illness that can be transmitted to some of these kids, alright. 28:06 You should be asking workers, they if they are sick to make sure that they contact a manager or sponsor, however you guys have it set up. 28:18 And make sure that they know that that must be reported to you, that they cannot work if they are experiencing symptoms of vomiting, diarrhea, sore throat with a fever, or jaundice. 28:32 If somebody shows up jaundiced, hopefully you'll know it. So um make sure that they have all been trained to make sure that they are all aware of their reporting requirements, and um yea. 28:46 Other things is approved source of foods, um I actually wrote a note during the last presentation that I want to check out the Local on Your Tray website. 28:58 I think that's a fantastic program, so keep in mind that raw produce, such as fruit and vegetables that has not been processed in any way, so it hasn't been caught or manipulated, um field washing is fine, but anything that hasn't been processed, there is no definition of approved source for that. 29:22 So those products, you are free to use at your leisure, um whatever you want. But the meat and dairy component, I just want to take a look at that website um because meat and dairy are two of the commodities that do have requirements. 29:41 So um meat, as you all know, has to be USDA um slaughtered and Inspected, has to have a seal on it.

Connecticut State Department of Education  Page 12 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

29:51 Um If there is a farmer who is offering custom uh water products, can be used in the program, that is not something that can be used in a, uh, a commercial, uh, facility we’ll say. 30:12 Um so, dairy, I'm going to check on as well. Please do not use any raw milk in your program at all, even if it's given to you for free, please don't use it, it's not allowed. 30:27 Um you can buy it as a consumer, but you cannot use it in your food service, okay. 30:33 And then any eggs. If there are any egg farmers on that site who are offering up eggs, um they do need to be graded and inspected either by USDA program or through the State Department of Agriculture grading program. So if they are graded and inspected eggs and that's fine, they are free to use. If they are not, they cannot go into a food service operation, okay. 31:00 So just a couple of things to keep in mind, when you're looking to do those local stuff, we definitely support the local stuff, but just know that there's a couple of commodities that have some specific requirements to them. 31:12 And if you ever have any questions on a specific food, you can always e-mail um us at the Food Protection Program and ask if it would be something that's approved or not, and we can let you know that, okay? 31:25 No bare hand contact with any, any foods. So with your prep facilities, please make sure that they're not handling any foods with bare hands. 31:37 Even those that are going to have a kill step associated with them, um like a cooking step, so they cannot have their hand contact with that. 31:47 So please make sure that there's enough gloves, or utensils or whatever they're going to use. 31:52 On site proper hand washing. I don't think I saw any hand-washing violations on last year's inspection. 32:02 So, that's really good. Um make sure that you have your soap, your paper towels, at your preparation facilities, your things are all stocked appropriately. Make sure your workers know how to do that and when to do that when they run out. 32:18 And, uh, at the feeding site, if you are distributing food, not in paper bags, um, not through that's already filled up. But if you are distributing food, that is already exposed, we do require you to have a temporary hand washing sink at the feeding site.

Connecticut State Department of Education  Page 13 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

32:39 And I think, if, previous years, I actually had a slide on that, and showed a setup, and if anybody is interested or needing to see that again, I can always e-mail it to you, but you can get in contact with me. 32:53 Um proper sanitizer. 32:55 We have been getting a lot of calls at FTP and a lot of e-mails about new sanitizers, that inspectors are seeing out in the field, out at different establishment. 33:07 There are Hydrogen Peroxide Sanitizers now. There are what they're calling green sanitizers. There's no such thing as a green sanitizer, um, so don't use them. 33:23 And we're seeing a lot of Ecolab has some new sanitizers that are on the market right now that we've been seeing pop up frequently. 33:35 So the way a sanitizer is approved for use is: it must be EPA registered, so must have an EPA registration number on the label, it must say on the label that it is for food contact surfaces, and it must provide a five log reduction of um bacteria and virus. 33:59 So it was a 99.999% efficacy. If it has an EPA registration number. EPA has already determined the efficacy, though it may not actually say it on the label, but as long as it has an EPA registration number, then its fine. 34:21 Um and there must be a field test kit available for the product. So that would be your test strips, that you would be able to measure the concentration of the sanitizer. 34:33 So if it is a product that doesn't have a test kit, then it cannot be used, okay. 34:41 Um make sure if it is a product that is a new product, you might want to make sure it has a very specific test kit that must be used for that particular product that you make sure you have it on hand, because the inspector may not have the proper strips for that, if it is a new product. 35:02 Next slide, please. 35:09 Okay. Distribution of Pizza slices at Feeding site. 35:14 I'm not really sure um what the exact issue was last year, uh but just want to put some reminders out there that pizza must be purchased from a licensed food establishment. Um feeding Site staff must wear gloves when distributing slices to kids.

Connecticut State Department of Education  Page 14 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

35:35 So please make sure that those are available and on hand. 35:39 Pizza slices must be served to kids upon delivery since pizza is a TCS food. 35:45 There's no means to hot hold at any of these sites, I assume. If there is an ability to hot hold, then by all means please do. 35:53 But if not, we want to limit the amount of time that the pizza is actually sitting at the site prior to being distributed to the kids. That should be the shortest amount of time. That's feasible. 36:06 We couldn't get that out. Then containing license must not be left unattended for kids to help themselves and self-serve and we just want to make sure that there's no um self-serve going on. 36:23 Speaker 2 - So, I'm going to pop in for just a second. 36:25 And, I think part of the conversation that took place was an indication I had from Tracy that pizza was intended to be more, if it was not part of a composed meal. So, if they were going to be distributing it from the box, from a licensed food establishment, that it should be more of a special event type of situation, where it happened once in a while uh versus some of our sponsors have like a weekly, or a twice weekly situation where they might be serving pizza kind of as part of a regular menu cycle. 37:02 Speaker 4 - Okay, okay, I don't think it matters how often it's served, as long as it's being done correctly. Speaker 2 - Okay, great, good to hear. 37:12 Speaker 4 - Yep, and, and if they are gonna, this is the distribution of food I was talking about, where we would want to see a temporary hand-wash sink at that location. 37:22 Okay, so if there are places who are going to be doing it weekly, um definitely e-mail me, and I can send them that diagram that shows how to make that temporary hand wash. 37:34 And basically, it's just it's a cooler, like you would see at boarding events, like the Gatorade Coolers, or just something that has a spigot on it. 37:44 Something that can hold water with a spigot with an empty bucket on the ground underneath of it to catch the water wastewater, because we don't want to put that on the ground. 37:55 And just having some soap and paper towels available and a small trash can put the paper towels and really easy to do and it serves the purpose.

Connecticut State Department of Education  Page 15 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

38:08 Next slide. 38:14 Okay, so these are my pictures of all the gross things we see every day. 38:19 So this particular one, I wish you guys were in front of me, if I can ask you, what's wrong with this picture. So you can see, the bucket on the left is holding some kind of food product in it. However, if you look at the label, these were dishwashing liquid bucket. 38:39 Um, so bucket that hold food are made of a different type of plastic than a chemical bucket. 38:48 And a chemical bucket can still have residue and an even after it's been washed and cleaned, and that can leach into the actual food products if they store food in it after the chemical is gone. 39:01 So this and I think this entire walk-in cooler was filled with nothing but chemical buckets, so, all of that food would have to be thrown away. 39:10 Next picture. 39:16 This one I took a couple of weeks ago. So, the feet you see there was a new inspector that I was certifying at a local health department. 39:25 So, she was standing in front of a service counter, and while she was standing there doing or inspection, I happened to look down and notice that the establishment was cooling their potatoes that they used for hash brown on the floor. 39:42 And as I looked around the establishment, some more there were trays on every floor, underneath every equipment, um please do not use the floors to cool your food. Please use a prep table, or counter, or something appropriate, but not the floor, okay, that is, they really gross way to get again, debris from the floor and people passing by on to the food, obviously. 40:11 Next picture. 40:19 Okay, what's wrong with this picture? Um, this is hard to do when you're not in front of me. Um, but this picture is Eggs, and eggs are a raw protein product, and underneath are a bunch of containers that have ready to eat food products in them, kinda hard to see. 40:44 But you don't want to have raw protein of ready to eat food, okay.

Connecticut State Department of Education  Page 16 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

40:50 So always have your raw proteins on the bottom back in order of final cooking temperature and always have your ready to eat food up on the top. 41:01 Next picture. 41:07 Yes, so, here, here we have this is a grease receptor unit. It looks brand-new, like it was just installed, and I would never use this plumber again, if I was installing this or had it installed because I'm not really sure why they thought this was appropriate placement for this unit because right above it, is the hand washing sink. 41:36 And I don't really think anybody can access that hand-washing sink so. 41:43 Please remember that your hand washing sink have to be accessible at all time, okay. So you cannot put things like rolling carts, trashcan, bleach receptor units in front of it, where it then cannot be accessible anymore. 42:00 Me, that would be common sense, but not sure what they were thinking here. Next slide. 42:10 Okay, this is, um I wish I could actually pan in on this picture, for you guys. 42:21 This is a bakery that this was their room that they made everything in, and it's probably hard to tell based on the size of the picture here. 42:33 But the, the gross food debris, that is baked all over the equipment, the butcher block, the wall, everything was, I think, like decades old, and it was just really disgusting. 42:53 So please make sure that you're staff in your prep locations understand, clean up after themselves on a daily basis and don't let those kinds of food debris accumulate over time. 43:08 This is what brings in your path, and then you have typically a roach infestation because of the food source being made available at all times, and then you have a bigger problem. 43:22 Next slide. 43:32 Speaker 2 - Okay, well those pictures are fun and I have a strong stomach, so I have no problems with your pictures. I am getting serious texts from Shannon Yearwood at the moment, when she was on screen with you to provide you those facial expressions that you love to have. So we don't have any questions which I think is a record for you. I don't know if anyone is having trouble with the questions or if they were just listening along and captivated by your stories for

Connecticut State Department of Education  Page 17 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

this year. But we do not have any questions for you and we really appreciate your time. And definitely, the input on the pizza was great news. I know we had some sponsors that would have been very concerned and kids that would have been looking for their Friday pizza otherwise. 44:24 So we will definitely reach out to you and see if we can get that picture of the hand washing station and make it available to folks. Speaker 2 - Oh, that's great. 44:33 Speaker 4 - I can send that to you. 44:37 Speaker 2 - And yes, so we are hopefully we will be back with you next year in person, I know that we are all missing the opportunity to see each other and look forward to that opportunity next year. 44:49 Speaker 4 - Definitely thanks for having me again guys, and have a great rest of your training. 44:54 Speaker 2 - Thanks have a good summer. 44:57 Speaker 1 - If you do find out who that plumber was definitely let us know. 45:04 Speaker 4 - Yeah. 45:06 Speaker 2 - Okay, so as Shannon likes to do, we are going to give you back some of your time today, and we appreciate your time and attention. We look forward to the couple more trainings we have this year, and as I said earlier, I promise I will be responding to e-mails as quickly as I can, know that I am not ignoring you. I am just making my way through methodically. 45:29 Have a great afternoon.

Connecticut State Department of Education  Page 18 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

For information on the SFSP, visit the CSDE’s SFSP webpage or contact the Summer Meals staff in the

CSDE’s Bureau of Health/Nutrition, Family Services and

Adult Education, 450 Columbus Boulevard, Suite 504, Hartford, CT 06103-1841.

This document is available at https://portal.ct.gov/-/media/SDE/Nutrition/

SFSP/SFSP_Annual_Training_Food_Safety_USDA_Foods_Local_Foods_06_10_2021_ Transcript.pdf.

In accordance with Federal civil rights law and U.S. The Connecticut State Department of Department of Agriculture (USDA) civil rights regulations Education is committed to a policy of and policies, the USDA, its Agencies, offices, and equal opportunity/affirmative action for all employees, and institutions participating in or qualified persons. The Connecticut administering USDA programs are prohibited from Department of Education does not discriminating based on race, color, national origin, sex, discriminate in any employment practice, disability, age, or reprisal or retaliation for prior civil rights education program, or educational activity activity in any program or activity conducted or funded by on the basis of age, ancestry, color, USDA. criminal record (in state employment and licensing), gender identity or expression, Persons with disabilities who require alternative means of genetic information, intellectual disability, communication for program information (e.g. Braille, large learning disability, marital status, mental print, audiotape, American Sign Language, etc.), should disability (past or present), national origin, contact the Agency (State or local) where they applied for physical disability (including blindness), benefits. Individuals who are deaf, hard of hearing or race, religious creed, retaliation for have speech disabilities may contact USDA through the previously opposed discrimination or Federal Relay Service at (800) 877-8339. Additionally, coercion, sex (pregnancy or sexual program information may be made available in languages harassment), sexual orientation, veteran other than English. status or workplace hazards to reproductive systems, unless there is a To file a program complaint of discrimination, complete bona fide occupational qualification the USDA Program Discrimination Complaint Form, excluding persons in any of the (AD-3027) found online at: How to File a Complaint, and aforementioned protected classes. at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested Inquiries regarding the Connecticut State in the form. To request a copy of the complaint form, call Department of Education’s (866) 632-9992. Submit your completed form or letter to nondiscrimination policies should be USDA by: directed to: Levy Gillespie, Equal Employment Opportunity (1) mail: U.S. Department of Agriculture Director/Americans with Disabilities Office of the Assistant Secretary for Civil Rights Coordinator (ADA), Connecticut State 1400 Independence Avenue, SW Department of Education, 450 Columbus Washington, D.C. 20250-9410; Boulevard, Suite 505, Hartford, CT 06103, (2) fax: (202) 690-7442; or 860-807-2071, [email protected]. (3) email: [email protected].

Connecticut State Department of Education  Page 19 of 20

Summer Food Service Program (SFSP) Annual Training Transcript: Food Safety, USDA Foods, Local Foods, June 10, 2021

This institution is an equal opportunity provider.

Connecticut State Department of Education  Page 20 of 20