2016 Summer Food Service Program
Administrative Training Agenda
8:30 – 9:00
Registration
9:00 –12:00
Program Basics
Eligibility Requirements
Site Responsibilities
Financial Management
Meal Pattern & Meal Service Requirements
Production Records
12:00 – 1:00
Lunch (on your own)
1:00 – 4:20
Program Details
Monitoring Responsibilities and Requirements
Site Supervisor Responsibilities and Requirements
Meal Service
Serving Capacity
Self-Prep vs Vended Meals
Food Safety
Meal Delivery
Meal Pattern Requirements
2nd Meals
The Share Table
Adult Meals
Leftovers
Meal Delivery Service Styles
- Serve Only
- Offer vs. Serve
Point of Service Meal Counts
Field Trips
Additional Foods
Donated Foods
Dietary Accommodations
USDA Foods
Civil Rights
Program Outreach
SFSP Website – where to look for information and materials first
Application Process
4:20 – 4:30
Wrap-up/Evaluation
(subject to change)
Summer Food Service Program
Budget Calculating Worksheet
Calculating a budget will help in both program planning and monitoring of
program expenses. To be financially viable program expenses should not exceed
program reimbursement. It is important that sponsors closely monitor program
costs to ensure that all program expenses are adequately covered by the
reimbursement received.
Projected Reimbursement
Projected Expenses
Expected revenue based on estimated
of # of children served
Operating Costs + Administrative Costs
Projected Reimbursement
Calculate the number and types of meals you anticipate you will serve at each site. Use historical data
for programs that have operated in the past. New programs should talk with others to estimate the
number of children that typically attend activities. WINS (Washington Integrated Nutrition System)
will calculate your projected reimbursement based on the ADP and Operating Days you enter.
Self-Preparation/Rural Sponsors
X
X
Breakfast:
(ADP)
Lunch/Supper:
(Operating Days)
X
(ADP)
Snack:
X
(Operating Days)
X
(ADP)
=
(Rate)
=
(Rate)
X
(Operating Days)
=
(Rate)
Total:
Vended/Urban Sponsors
X
X
Breakfast:
(ADP)
Lunch/Supper:
(Operating Days)
X
(ADP)
Snack:
X
(Operating Days)
X
(ADP)
=
(Rate)
=
(Rate)
X
(Operating Days)
=
(Rate)
Total:
OSPI CNS
March 2015
Projected Expenses
General Operating Costs
Operating costs are allowable costs for preparing and serving meals to eligible children and program
adults. All costs must be fully document and must represent actual program costs.
Food Costs:
# of meals
served each day
=
Direct labor costs: Direct labor costs include compensations by
sponsors for labor that is required to prepare and serve meals,
to supervise children during the meal service and to clean up
after the meal service. These costs may include wages, salaries,
employee benefits and the share of taxes paid by the sponsor.
=
Facilities/utilities costs: Rental costs for buildings, and utility
costs.
=
Transportation of food costs: Transportation costs to pick up
food supplies or to transport food to the sites.
=
Transportation of children costs: Transportation costs to
transport children to the serving site.
=
Nonfood supplies: Nonfood costs include items such as
napkins, disposable dishware, straws, paper bags, plastic bags,
dish soap, hand soap, etc.
=
Equipment rental: Rental of Food Service Equipment
=
Other costs: (specify)
=
Average Meal Cost
X
# of days for
program operation
X
Food Costs
Administrative Costs
Administrative costs are for activities related to planning, organizing and administering the program.
Records must be kept to support administrative costs.
Administrator:
=
Monitor:
=
Secretary:
=
Bookkeeper, accountant:
=
Printing, mail costs, phone:
=
Office supplies:
=
Travel to/from sites:
=
Indirect costs:
=
Utilities:
=
Other:(specify)
=
OSPI CNS
March 2015
Summer Food Programs
Production Record
Training Record
Training is a responsibility of the sponsor. Training must be held for all staff involved in Summer Feeding Program. The
following are the subject areas to be covered for the different program areas. Check off each area trained and then ask
the training participants to sign the back of this form and retain for your records.
Required subject areas:
Administration
 Purpose of the program
 Site Eligibility


Monitoring
Site assignments
Monitoring schedules


 (form use)

Conducting site visits and reviews

 Meal Requirements

Follow-up Procedures

 How meals are provided

Reporting racial / ethnic data

 Delivery Schedule (if applicable)

 Delivery Schedules (if applicable)
 Civil Rights requirements

Reporting and recordkeeping
procedures
Local sanitation and health laws

All topics covered under operation
 meal #s
 Storage of meals
 Sponsor contact person
Record keeping requirements
Operation
Purpose of the program
Site Eligibility
Record keeping requirements
(Meal count record, delivery receipts,
time sheets, production records)
Site Operations – labor schedule and
cleanup
Meal service requirements – meal
pattern, second meals, and meal times
 Civil Rights requirements
How to monitor and adjust planned
Alternate meal provisions for
 inclement weather
 Field trips
OSPI CN
April 2014
Sponsor Name:
Date:
Location:
Trainer(s):
Signature of each training participant
OSPI CN
April 2014
Summer Meal Pattern Food Component Milk Vegetables and/or Fruits Grains and Breads Bread Roll, muffins, etc. Cold, dry cereal Cooked pasta Cooked Cereal Meat/Meat Alternate Meat/Poultry/Fish Cheese Eggs Alternate Protein Cooked dry beans or peas Peanut / Nut Butters Nuts/Seeds Yogurt Breakfast
Lunch or Supper
Snack
(Select foods from all three required components) (Select foods from all 4 of the required components) (Select 2 of the 4 components) 1 cup (8 fl oz) 1 cup (8 fl oz) 1 cup (8 fl oz) ½ cup 1 slice 1 serving ¾ cup or 1 oz ½ cup ½ cup ¾ cup (must offer two items) 1 slice 1 serving ¾ cup or 1 oz ½ cup ½ cup 1 slice 1 serving ¾ cup or 1 oz ½ cup ½ cup (Not required) 1 oz 1 oz ½ large egg 1 oz ¼ cup 2 Tbsp 1 oz ½ cup 2 oz 2 oz 1 large egg 2 oz ½ cup 4 Tbsp 1 oz (50% of serving) 1 cup 1 oz 1 oz ½ large egg 1 oz ¼ cup 2 Tbsp 1 oz ½ cup ¾ cup OSPI CNS 2014 Sample Breakfast Menus Breakfast ‐ Cold Monday Cold Cereal Apple Slices Milk Tuesday Bagel w/cream cheese Grape Juice Milk Wednesday Fruited Muffin Peach Slices Milk Thursday English Muffin w/jelly Orange Slices Milk Friday Biscuit w/jelly Mixed Berries Milk Tuesday Oatmeal Blueberries Milk Wednesday Breakfast Pizza Orange Juice Milk Thursday Cream of Wheat Raisins Milk Friday French Toast w/syrup Strawberries Milk Breakfast ‐ Hot Monday Pancake w/syrup Orange Juice Milk Additional menus are in the USDA Nutrition Guidance for Sponsors Handbook (2015 version – pages 23‐24) Sample Lunch Menus Lunch/Supper ‐ Cold Monday Beef & Cheese Sandwich on Bread Tomato Slices/Lettuce Fresh Fruit Cup Milk Tuesday Nut Butter Cup/String Cheese Crackers Pepper & Jicama Sticks Cantaloupe Wedges Milk Wednesday Ham & Cheese Sub on Hoagie Bun Celery Sticks Plum Milk Thursday Turkey Wrap on a Tortilla Cucumber Slices Orange Smiles Milk Friday Yogurt Pretzels Carrots Strawberries Milk Easy Lunch – Hot Monday Hot Dog on a Bun Carrot Sticks Watermelon Milk Tuesday Hamburger on a Bun Cherry Tomatoes Apple Slices Milk Wednesday Chicken Wrap on a Tortilla Celery Sticks Strawberries Milk Tuesday French Toast Sausage Carrot Sticks Banana Milk Wednesday Spaghetti Noodles with Meat Sauce Tossed Green Salad Apple Slices Milk Thursday Chicken Nuggets Dinner Roll Snap Sugar Peas Orange Smiles Milk Friday Cheese Pizza (Pizza Crust) Fresh Broccoli Honeydew Melon Milk Harder Lunch – Hot Monday Hot Dog Macaroni & Cheese Fresh Broccoli Watermelon Milk Thursday Soft Ground Beef Taco Mexican Rice (& Taco Shell) Peaches Cauliflower Milk Additional menus are in the USDA Nutrition Guidance for Sponsors Handbook (2015 version – pages 23‐24) Friday Chicken Strips Dinner Roll Mashed Potatoes w/Gravy Mixed Fresh Fruit Cup Milk Summer Food Service Program
Production Record
Production Record
Site Name: Date: Meal: Breakfast Lunch/Dinner
Snack Planned # children to be served: Actual # children served: Planned # adults to be served: Actual # adults served: Offer vs Serve Yes No Menu:
Component / Item
Planned #
Servings
Planned
Total
Actual #
Portion Quantity
Servings
Size
Prepared
Leftovers
Milk
Meat/Meat Alternate
Grain
Vegetable
Fruit
Other
* Use the USDA Food Buying Guide (http://www.fns.usda.gov/tn/food‐buying‐guide‐school‐meal‐programs) or the Food Buying Calculator (http://fbg.nfsmi.org/) for planning assistance. OSPI CN
January 2016
Summer Food Service Program
Pre-Operational Site Visit
MUST be completed before site can be approved to operate
Sponsor:
Site Name:
Site Supervisor Name:
Start Date:
Site Address (include city):
Meal Types offered:
Monitor’s Arrival Time:
Monitor’s Departure Time:
Site is a:
 park
 school
 recreational center
 homeless center  other (specify):
 residential camp
Estimated number of children site can serve:
 Yes
Are facilities adequate for an organized meal service?
Meals will be:
 prepared on site
 prepared at another location
 No
 vended by:  school
 Food Service Management
(must be registered with OSPI)
Site has:
Adequate refrigeration or alternate provision?
Health inspection
Cooking/heating facilities
Place to store prepared or delivered food
Shelter for inclement weather
Hand washing facilities
Trash removal
 Yes
 Yes
 Yes
 Yes
 Yes
 Yes
 Yes
 No
 No
 No
 No
 No
 No
 No
List types of organized activities planned for this site:
Concerns that need to be addressed prior to site operations:
I certify the above site has been visited and has the capability to serve meals for the number of children
anticipated for this site (or will have the capacity after concerns noted above are addressed).
Signed:
Date:
Name and Title:
OSPI CNS
March 2014
Summer Food Service Program
First Week Site Visit
This form must be completed for each site during the first week of operation. If waiving the first week visit,
refer to the First Week Visit Waiver Reference Sheet for instructions.
Sponsor:
Site Name:
Site Supervisor Name:
Start Date:
Site Address (include city):
Meal Types offered:
Monitor’s Arrival Time:
Monitor’s Departure Time:
Areas of Discussion
()
If
Discussed
Notes
Has the supervisor attended SFSP training (and is it documented)?
Is there a “Justice for All” poster on display in a prominent place?
Are there any problems with meal delivery? (time/amounts/temp/etc.)
Is there proper sanitation/adequate storage to ensure food safety?
Are required records being completed daily or at point of service (delivery
records, meal count forms, temperature logs, site staff training, etc.)?
Is the supervisor aware that changes with the average daily participation
(ADP) need to be communicated to the sponsor?
Does the supervisor know the approved meal service start/end times?
Do the meals served meet meal pattern requirements?
Is offer vs serve implemented correctly, if used?
Are only reimbursable meals being counted?
Are second meals excessive (> 10% of the meals delivered/prepared)?
Are all meals served and consumed onsite?
Is the sit supervisor aware of the plan on how to monitor children taking one
fruit, veg, or grain off-site for later consumption?
Does the site have a share table? If so, are proper temperatures being
maintained?
Camps & Closed Sites only: Is there documentation of children’s income
eligibility, if applicable?
List any issues / concerns noted during the visit and any corrective actions initiated to eliminate them:
Site Supervisor Signature:
Date:
Sponsor Monitor Signature:
Date:
OPSI CNS
March 2014
OSPI CNS Summer Food Service Program
Reference Sheets
First Week Site Visit Waiver
SFSP sponsors are required to conduct a site visit during the first week of
operation. A waiver of the first week site visit is available for those sites that
operated successfully in the previous year. A “fourth-week” site review is still
required to be completed within the first four weeks of operation.
A SFSP sponsor may waive the first week site visit of any returning site that
meet the following conditions:
 Has the same site supervisor, and;
 Did not have any serious findings in the previous summer’s 4th week
review or OSPI site review.
 Serious findings include, but are not limited to:
 Serving meals outside approved meal service times.
 Serving meals that did not meet meal pattern.
 Serving meals that did not meet portion size requirements.
 Serving more than one meal per child simultaneously.
 Allowing children to take meals off-site.
 Not taking point of service meal counts.
 Claiming meals not served to children.
Steps:
1. Determine which returning sites have the same site supervisor from the
previous summer, then:
2. Determine which of those returning sites did not have serious findings
during their 4th week review or OSPI site review, then;
3. Make a copy of the previous summer’s 4th week review form and write on
top of form “1st Week Visit Waived for 20XX.”
4. Place the copy in the current year’s 1st week visit file.
Resources:
 SFSP Memorandum 12-2011 – Waiver of Site Monitoring Requirements in
the Summer Food Service Program
Acronym Reference
-CNS
-OSPI
-SFSP
-USDA
OSPI CNS
Child Nutrition Services
Office of Superintendent of Public Instruction
Summer Food Service Program
United States Department of Agriculture
9/2015
OFFICE OF SUPERINTENDENT OF PUBLIC INSTRUCTION
CHILD NUTRITION SERVICES
SIMPLIFIED SUMMER FOOD PROGRAM
SITE REVIEW FORM
SPONSOR
AGREEMENT NO.
SITE NAME
SITE NO.
DATE OF VISIT
TYPE OF SITE:
Open
1st
ADDRESS
MEAL TYPE
SITE SUPERVISOR
MEAL DELIVERY TIME
Breakfast
Lunch
2nd
VENDED
ADP
Other
Snack
Supper
MEAL SERVING TIME
Approved
SPONSOR MONITOR
Enrolled
VISIT NO.
Actual
STATE REVIEWER
CAP
Arrived
Left
1.
Total meals delivered/prepared
14. Has this site supervisor been trained?
Yes
No
2.
Firsts served to eligible children
3.
Seconds served to eligible children
15. Does site supervisor know how to adjust daily
number of meals ordered/prepared?
Yes
No
4.
Program adult meals served
16. Is there a plan in place to handle leftover meals?
Yes
No
5.
Other adult meals served
17. Self Prep: Are menu production records up-to-date? Yes
No
6.
Leftovers
Number of meals missing components/
food items and disallowed
Number of meals taken off-site
and disallowed
Any children not served?
Yes
Number
Are meal counts taken at point of
service? If no, number of meals
Yes
disallowed __________
Are meals served within approved
meal times? If no, number of meals Yes
disallowed ______
Field trip meals approved by
OSPI? If no, number of meals
Yes
No
disallowed ________
18. Vended: Meal pattern requirements met?
Yes
No
No
N/A
20. Is the nondiscrimination poster displayed in a
prominent place?
Yes
No
21. Are meals served to all attending children
regardless of the child’s race, color, national
origin, sex, age, or disability?
Yes
No
22. Do all children have equal access to services and
facilities at the site regardless of race, color,
national origin, sex, age, or disability?
Yes
No
Yes
No
7.
8.
9.
10.
11.
12.
19. Delivery receipt for vended or satellite site? Yes
No
No
No
23. Corrective action required? If yes, see sponsor
corrective action summary form for direction.
N/A
13. Prep/Deliv over CAP (vended)
Ethnic Identity: (Numerical, not percentage)
Hispanic or Latino
Not Hispanic or Latino
Racial Identity: (Numerical, not percentage)
White
Black or African
American
Asian
American Indian or
Alaska Native
Native Hawaiian or
Other Pacific Islander
(OSPI only) If applicable, new CAP of ________(B) (L) (D)
(AM) (PM) snacks is placed on this site effective as of
*Daily Meal Reports for Week of:
(complete week)
M
T
Delivered
Meals on-hand
Firsts
Seconds
Program Adults
Other Adults
Leftovers
W
T
F
*This section must be completed during a review.
Today’s Menu
Comments (To include meal acceptability and food temperatures)
Meat/Meat Alternate
Fruit/Vegetable
Fruit/Vegetable
Grain/Bread
Milk
I certify that the above information is true.
Monitor:
I acknowledge receipt of a copy of this form. Site Supv:
Date:
Date:
Date:
State Reviewer
FORM SPI 1146C-2 (Rev. 9/12)
All NO answers must be addressed in a CAP.
Summer Food Programs
Satellite and Vended Meal Delivery Receipt
Sponsor / Vendor Name:
Site Name:
Kitchen Supervisor / Staff
Site Supervisor / Staff
Number of Meals Produced/Shipped
Number of Meals Received
Carefully check and count meals
Carefully check and count meals
#
Temperature
#
Breakfast meals:
Lunch meals:
Supper meals:
Snacks:
Signature :
Temperature
Breakfast meals
Lunch meals
Supper meals
Snacks
Date:
Signature:
Date:
Summer Food Programs
Satellite and Vended Meal Delivery Receipt
Sponsor / Vendor Name:
Site Name:
Kitchen Supervisor / Staff
Site Supervisor / Staff
Number of Meals Produced/Shipped
Number of Meals Received
Carefully check and count meals
Carefully check and count meals
#
Temperature
#
Breakfast meals:
Lunch meals:
Supper meals:
Snacks:
Signature :
OSPI Child Nutrition
Temperature
Breakfast meals
Lunch meals
Supper meals
Snacks
Date:
Signature:
Date:
January 2014
Summer Food Service Program Menu Planner
Breakfast
(Select foods from all three required components)
Component Milk Vegetables and/or Fruits Grains and Breads Bread Roll, muffins, etc. Cold, dry cereal Cooked pasta Cooked Cereal Meat/Meat Alternate Meat/Poultry/Fish Cheese Eggs Alternate Protein Cooked dry beans or peas Peanut / Nut Butters Nuts/Seeds Yogurt Required Amount Monday Tuesday Wednesday Thursday Friday 1 cup (8 fl oz) ½ cup 1 slice 1 serving ¾ cup or 1 oz ½ cup ½ cup (Not Required) 1 oz 1 oz ½ large egg 1 oz ¼ cup 2 Tbsp 1 oz ½ cup OSPI CNS 2015 Summer Food Service Program Menu Planner
Lunch
(Select foods from all 4 of the required components)
Required Amount Monday Tuesday Wednesday Thursday Friday 1 cup (8 fl oz) ¾ cup 1 slice 1 serving ¾ cup or 1 oz ½ cup ½ cup Component Milk Vegetables and/or Fruits Grains and Breads Bread Roll, muffins, etc. Cold, dry cereal Cooked pasta Cooked Cereal Meat/Meat Alternate Meat/Poultry/Fish 2 oz Cheese 2 oz Eggs 1 large egg Alternate Protein 2 oz Cooked dry beans or peas ½ cup Peanut / Nut Butters 4 Tbsp Nuts/Seeds 1 oz (50% of serving) Yogurt 1 cup OSPI CNS 2015 Summer Food Service Program Menu Planner
Snack
(Choose 2 of the 4 components) Component Milk Vegetables and/or Fruits Grains and Breads Bread Roll, muffins, etc. Cold, dry cereal Cooked pasta Cooked Cereal Meat/Meat Alternate Meat/Poultry/Fish Cheese Eggs Alternate Protein Cooked dry beans or peas Peanut / Nut Butters Nuts/Seeds Yogurt Required Amount Monday Tuesday Wednesday Thursday Friday 1 cup (8 fl oz) ¾ cup 1 slice 1 serving ¾ cup or 1 oz ½ cup ½ cup (Not Required) 1 oz 1 oz ½ large egg 1 oz ¼ cup 2 Tbsp 1 oz ½ cup OSPI CNS 2015 Summer Food Service Program
Daily Meal Count
Site Name
Date
Time Meals were Delivered
Day of Week (circle)
S M T W T F S
Milk Received
Milk on hand from yesterday
Total Milk on Hand
=
+
=
Meal Type (circle)
Br AM Lu PM Su
Meals received/prepared =
Leftover meals from yesterday +
Total Meals Available =
CHILDREN’S MEALS
FIRST MEALS served to children (cross number as each child is served)
1 11 21 31 41 51 61 71 81 91
101
111
2 12 22 32 42 52 62 72 82 92
102
112
3 13 23 33 43 53 63 73 83 93
103
113
4 14 24 34 44 54 64 74 84 94
104
114
5 15 25 35 45 55 65 75 85 95
105
115
6 16 26 36 46 56 66 76 86 96
106
116
7 17 27 37 47 57 67 77 87 97
107
117
8 18 28 38 48 58 68 78 88 98
108
118
9 19 29 39 49 59 69 79 89 99
109
119
10 20 30 40 50 60 70 80 90 100
110
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
Total first meals =
Disallowed meals =
TOTAL MEALS TO CLAIM =
SECOND MEALS served to children
1 2 3
4
5
6
7
8
9
10
Total second meals =
Number of children requesting a meal but not receiving one (site ran out of meals)
1
2
3
4
5
6
7 8
9
10
ADULT MEALS
Meals served to Program Adults
1 2 3
4
5
6
7
8 9
Meals served to Non-Program Adults
1 2 3
4
5
6
7
8 9
Total Income received = $
10
Total program adult meals =
10
Total non-program adult meals =
Total leftover meals =
(Meals available – total meals served to children – total meals served to adults – disallowed meals)
By signing below, I certify that the above information is true and accurate.
Name:
Signature:
OSPI CNS
Date :
March 2016
Summer Food Service Program
Field Trip Notification
All meals served and claimed as part of the Summer Food Service Program (SFSP) must be at
approved sites. When meals are taken to feed children during a field trip, the sponsor must
submit a field trip notification form to OSPI in order to claim those meals.
The following criteria must be met for field trip meals to be reimbursable:
 The Field Trip Notification form must be submitted to OSPI at least one day in advance of
a field trip.
 If the site is open to the community, the site must also remain open for the scheduled
meal service, even if all the regularly attending children are going on the field trip.
 All requirements of the meal pattern must be met for the field trip meal type.
 A separate meal count form must be maintained for the field trip.
 The person taking the field trip meal counts must be trained and training must be
documented.
 If the planned meal taken on the field trip (i.e., sack lunch) differs from the meal served at
the open site, a separate menu must be kept.
Site Name
Field Trip
Date
Field Trip Location
Meal
Service
Type
Meal
Service
Time
By signing this form, I am certifying that meals will be available at the open site(s) as scheduled. I am also
certifying that the meals will be served only to the children taken on the field trip from the site, at the location
and time noted, by a trained staff person.
Sponsor Name
Date
Contact Name & Title
Contact Signature
Send to:
Office of Superintendent of Public Instruction (OSPI)
fax: 360-664-9397
OSPI Child Nutrition
email: larissa.burke@k12.wa.us
March 2016
Dietary Accommodations – Summer Food Service Program
PART 1 – CHILD INFORMATION
Child’s Name:
PART 2 – DIET INSTRUCTIONS
Food / Beverage to be Omitted
Food / Beverage to be Substituted
PART 3 – TO BE COMPLETED BY A RECOGNIZED MEDICAL AUTHORITY*
Please check one:
 The child identified above has a disability that restricts the child’s ability to consume specific
food(s) or beverage(s).
An individual with a disability is described under Section 504 of the Rehabilitation Act (1973) and the
Americans with Disabilities Act (ADA) as a person who has a physical or mental impairment that
substantially limits one or more major life activities/bodily functions. Refer to the end of this document for
definitions of “disability” and “major life activities/bodily functions”.
 The child identified above has a medical condition (but not a disability) that requires a dietary
accommodation.
Example: Non-disabling allergies or food intolerances.
Name of Recognized Medical Authority*(please print):
Signature:
Clinic Name:
Date:
Phone:
*Recognized medical authority: licensed health care professional authorized to write medical prescription under Washington
State Law
PART 4 – DEFINITIONS
“A Person with a Disability” is defined as any person who has a physical or mental impairment which substantially limits one
or more major life activities, has a record of such impairment, or is regarded as having such impairment. “Physical or Mental
Impairment” means (a) any physiological disorder or condition, cosmetic disfigurement, or anatomical loss affecting one or
more of the following body systems: neurological; musculoskeletal; special sense organs; respiratory, including speech
organs; cardiovascular; reproductive, digestive, genito-urinary; hemic and lymphatic; skin; and endocrine; or (b) any mental or
psychological disorder, such as mental retardation, organic brain syndrome, emotional or mental illness, and specific learning
disabilities. “Major Life Activities ” are functions such as caring for one’s self, performing manual tasks, seeing, hearing,
eating, sleeping, walking, standing, lifting, bending, speaking, breathing, learning, reading, concentrating, thinking,
communicating and working. “Major Life Activities” now include “Major Bodily Functions” such as functions of the immune
system, normal cell growth, digestive, bowel, bladder, neurological, brain, respiratory, circulatory, cardiovascular, endocrine,
and reproductive functions. “Has a Record of Such an Impairment” is defined as having a history of, or has been classified as
having a mental or physical impairment that substantially limits one or more major life activities. Citations from Section 504
of the Rehabilitation Act of 1973.
OSPI Child Nutrition Services
March 2016