HomeMy WebLinkAboutNutrition Advisory Council - Agenda - 8/30/2022
(715) 373-6144 Phone/TDD • (715) 373-6130 FAX • www.bayfieldcounty.org • baycodhs@bayfieldcounty.org
Department of Human Services
117 East Fifth Street
P.O. Box 100
Washburn, WI 54891-0100
FROM: Carrie Linder, Aging and Disability Services Manager
DATE: July 27, 2022
RE: Meeting Notice
The Bayfield County Department of Human Services Nutrition Program Advisory Council
Committee will meet at 11:00 on Tuesday, August 30, 2022 at the Cornucopia Meal site. Tour
of the meal site will take place at 10:45 am. Public participation remote access is available by
phone by calling 1 (866) 516-3949 at the start of the meeting and entering participant code
1642457 followed by the # sign.
Notice is hereby given, in the event the standing committee does not have a quorum, the
County Board Chair or Vice Chair may act as an ex officio member (County ordinance, Chapter
3, section 2-3-1(c)).
Any person wishing to attend who, because of a disability, requires special accommodations should contact the
Department of Human Services at 715-373-6144, at least 24 hours before the scheduled meeting time so
appropriate arrangements can be made.
The agenda includes: Review of the January 24, 2022 Meeting Minutes; Discussion and Possible Action –
Consideration to recommend appointment of Frances Renn-Malcheski; Discussion and Possible Action –
Consideration to recommend appointment of Sue Aiken; Program Reports: Congregate Meal Program-Home
Delivered Meal Program; Discussion and Possible Action – Consideration to recommend reducing the number
of meals served per week at the Barnes Meal site; Discussion and Possible Action - Consideration to
recommend returning to original Carry Out policy; Discussion and Possible Action - Consideration to
recommend approval of Bayfield County Food Services request of .90 cents per meal retroactive to
February 2022; Staffing Updates; Other (Informational Items)
cc: Post (bulletin board and website)
E-Mailed:
Dennis Pocernich, County Board Chair
Mark Abeles-Allison, County Administrator
Lynn Divine, County Clerk
Human Services Board
Elizabeth Skulan, BCDHS Director
Management Staff
Sara Wartman, Health Dept. Director
Greater Wisconsin Agency on Aging Resources, Inc. (GWAAR)
DCS, Rhinelander
Red Cliff-Tribal Chair
Daily Press
K:\Agends and Minutes\A&D Nutrition Advisory Council \Notices\NAC Meeting Notice August 2022
(715) 373-6144 Phone/TDD • (715) 373-6130 FAX • www.bayfieldcounty.org • baycodhs@bayfieldcounty.org
Department of Human Services
117 East Fifth Street
P.O. Box 100
Washburn, WI 54891-0100
BAYFIELD COUNTY DEPARTMENT OF HUMAN SERVICES
NUTRITION ADVISORY COUNCIL
Karen Anderson Red Cliff Elder Program Rep.
Lynette Benzschawel (Vice-Chairman) Madeline Rekemeyer
Richard Kemmer (Chairman)
RE: August 30, 2022, Nutrition Advisory Council Meeting
Dear Council Members:
The Bayfield County Department of Human Services Nutrition Advisory Council will meet at 11:00
am on Tuesday, August 30, 2022 at the Cornucopia Meal site. A tour of the meal site will take place
at 10:45. Public participation remote access is available by phone by calling 1 (866) 516-3949 at the
start of the meeting and entering participant code 1642457 followed by the # sign.
Notice is hereby given, in the event the standing committee does not have a quorum, the County Board Chair
or Vice Chair may act as an ex officio member (County ordinance, Chapter 3, section 2-3-1 (c)).
Any person planning to attend who, because of a disability, requires special accommodations, should contact
the Department of Human Services at 715-373-6144, at least 24 hours before the scheduled meeting time, so
appropriate arrangements can be made.
The agenda for the meeting is as follows:
AGENDA
1. Call to Order and Introductions
2. Discussion and Possible Action-Review of the January 24, 2022, Meeting Minutes
3. Discussion and Possible Action-Consideration to recommend appointment of Frances Renn-Malcheski
4. Discussion and Possible Action-Consideration to recommend appointment of Sue Aiken
5. Program Reports:
A. Congregate Meals
B. Home Delivered Meals
6. Discussion and Possible Action-Consideration to recommend reducing the number of meals served per
week at the Barnes Meal Site
7. Discussion and Possible Action - Consideration to recommend approval of Bayfield County Food
Services request of .90 cents per meal retroactive to February 2022.
2
8. Discussion and Possible Action-Consideration to recommend returning to original Carry Out policy.
9. Staffing Updates
10. Other (Informational Items)
11. Future Meetings:
A. September 21, 2022, at Port Wing Meal Site (discussion to move date to September 28, 2022)
B. October 21, 2022, at St. Louis Meal Site
12. Motion to Adjourn
Thank you and Stay Safe!
Carrie Linder, Aging and Disability Services Manager
c: Bayfield County DHS ADAC Committee Members
K:\Agendas and Minutes\A&D Nutrition Advisory Council\NAC minutes\NAC minutes 2022\2022-01-24 NAC meeting minutes-draft.doc 1
BAYFIELD COUNTY DEPARTMENT OF HUMAN SERVICES
NUTRITION ADVISORY COUNCIL COMMITTEE
Courthouse via Phone Conference
January 24, 2022
Immediately following ADAC Meeting
Committee Members Present: Richard Kemmer in person, Karen Anderson-phone, Lynette
Benzschawel-phone,
Committee Member Absent: Anna Hanson, David Zepczyk
Staff Present: Elizabeth Skulan, Carrie Linder, Carolyn Novak
Call to Order and Introductions
Kemmer called the meeting to order at 4:00 p.m. No introductions were made.
Discussion and Possible Action-Review of December 6, 2021 Meeting Minutes
Motion by Benzschawel second by Anderson to approve the December 6, 2021, meeting minutes as presented. Motion
passed.
Review 2021 Service Units
• Discussion tabled until the next meeting
Review Council Responsibilities
• Carrie Linder reviewed the duties and responsibilities of a Nutrition Advisory Council as outlined in
Chapter 8 of the Wisconsin Aging Network Manual of Policies and Procedures. Some important points
were highlighted.
o Council members will represent the interests and speak on behalf of nutrition participants of
the program.
o Council members will advocate for older people with local, state and federal legislators and
lawmakers
o Council members will visit and assess nutrition sites and provide feedback to the nutrition
director and aging unit to improve services.
o Council members will conduct yearly on-site reviews of dining sites.
• This year, greater effort will be made to increase the number of Council members from different parts
of the County. The Council will focus on conducting on-site reviews and providing more guidance and
direction to Nutrition Program staff.
• Carolyn Novak will take over the Nutrition Advisory Council in February, 2022.
Nutrition Program Updates
A. Home Delivered Meals
o A third driver has been hired and has started orientation today. Jon Berthel will train on the
current routes before they are divided into three separate routes. We are still looking for a
fourth driver.
o The last new Honda CRV will be delivered this week to be used as a HDM delivery vehicle. The
new vehicles are all-wheel drive and smaller, making them easier to handle on back-country
roads.
DRAFT:
Subject to change at the next
NAC meeting
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B. Congregate Meals
o The First Lutheran Church in Port Wing has been secured as a congregate meal site. Site
managers will be assisting in recruiting volunteers for the site. Because of the surge in covid, an
opening date has not yet been determined. The Church Council would like to start with one day
a week and build up to another day as interest increases.
o The Bell Town Hall has been secured as a congregate site in Cornucopia. A site manager has
been found and she is recruiting volunteers. Thursday was discussed as the day to try meals. No
opening date has been confirmed yet.
o Washburn congregate meals will be held one day a week at the Time Out. Owner, Gary Bentley
has agreed to close the restaurant to the public and host seniors only on Wednesdays at least
through May. The St. Louis School has agreed to host congregate diners on Fridays. The meals
for this site will come from Bayfield County Food Service.
o Barnes congregate meals have been switched to Grab & Go until covid numbers decrease.
o Iron River has started congregate meals 1 day a month for now. The first is February 10th.
Diners will have the option to eat in or take their meal to go.
Other (Informational Items)
None
Adjournment
Motion by Benzschawel, second by Anderson to adjourn meeting.
Meeting adjourned at 4:22 p.m.
Minutes respectfully submitted by Carolyn Novak
TO: Barnes Senior Meal Participants
FROM: Carrie Linder, Aging and Disability Services Manager
DATE:
RE: Changes to the Elderly Nutrition Program
After careful consideration, a recommendation has been made to the Bayfield County
Nutrition Advisory Council and was approved by the Human Services Board to begin
serving lunch at the Barnes Senior Meal site one day per week. We expect this change
to be effective October 3, 2022.
Unfortunately, this meal site has experienced such low attendance that the decision has
been made to reduce the number of days they are provided. The participation at the
Barnes site has not returned to normal since reopening last July. It is difficult to justify
continuing the 4 day a week service when there are days no one signs up or 3 or less
sign up to come for a meal. We remain committed to serving on Thursdays, which is
the busiest day.
Home delivered meals may be an option for eligible individuals and be provided as
needed to frail, isolated seniors. We understand the lack of grocery stores, year-round
restaurants and limited transportation options are barriers. We are committed to work
with individuals who need assistance meeting their nutrition needs.
I am available to answer any questions or hear concerns you may have. You may also
contact me at 715-373-3350 to discuss this change. I am sorry for any inconvenience
or hardship this may cause you.
DRAFT
Dining Center Days of Service Change Form
In accordance with the Manual of Policies and Procedures and Technical Assistance for the Wisconsin Aging
Network, Sections 8.4, nutrition programs will notify the Area Agency on Aging (AAA) before changing a dining
center’s days of service.
Instructions: Please complete this form with as much detail as possible and submit to your local AAA for
review and approval 60 days before the effective date of days of service change, if feasible. If days of service
will change for multiple dining centers, please complete one form for each dining center.
County/Tribal Aging Unit and/or ADRC: Bayfield County
Nutrition Director: Carrie Linder
Phone Number: 715-373-3350 Email: carrie.linder@bayfieldcounty.wi.gov
Please answer the following questions:
1. Name of dining center: Barnes
2. Please check one:
Increasing day(s) and time(s) of service
Decreasing days(s) and time(s) of service
3. Effective date of change in days of service: 10/03/2022
4. Communities affected: Barnes Area
5. Reasons for the change in days of service (be specific): Decreased participation
6. Day(s) and time(s) the dining center currently operates: Mon. through Thurs. 11:30-1:00
7. Which day(s) and time(s) will the dining center be open if this change is approved? Thurs. 11:30-1:00
8. Average number of participants who currently attend each day: 0-3 Mon. -Wed. 5-6 Thurs.
9. Are home-delivered meals packaged and/or distributed at this location? Yes No
If yes, how many each day (on average)? NA
10. How did participants at the dining center provide input related to this decision? (be specific)
Listening Session will be held after reivewing this decision with the Nutrition Advisory Council. All
individuals (51) who have attended the meal site since January 1, 2020 will receive a mailed notice of the
listening session. We will also post it locally in Barnes.
11. How did the nutrition advisory council participate in this decision? (be specific and attach meeting
minutes)
Presentation at 08/30/22 meeting includes historcal and current participation at site, and feedback from
listening session held prior to reopening.
12. How will the changes be communicated to eligible participants? By letter and by phone to those who
have been actively participating since January 1, 2022.
13. Date approved by the board or governing body (please attach meeting minutes): 09/22/2022
If day(s) and time(s) of service are being decreased, please answer the following questions before signing the
form and submitting to the AAA:
1. Percentage of current participants at high nutrition risk:
Senior dining 20%
Home-delivered (if applicable) NA%
2. Percentage of current participants who are:
Living alone: 20%
Part of a minority racial/ethnic group: 0%
Living in rural areas: 100%
Below the Federal Poverty Level (FPL): 10%
3. Other targeted populations that may be affected (if any): No
4. If home-delivered meals are packaged and/or distributed at the dining center, how will the nutrition
program ensure that home-delivered meal participants will continue to receive the meals they need on
days the dining center is not open? NA
5. Are there other dining options in the communities affected that provide affordable meals in a social setting
on days when the dining center is closed? Seasonal restaurants/bars; will assess each individual for the
need to offer home delivered meals.
6. How many additional miles (on average) will affected participants need to travel to get to an alternate
dining center on days the dining center is closed? It is 26 miles to Iron River for monthly meal; we may
explore opening a new site in Drummond, Cable, or Grand View. At a minimum, participants will travel
12 miles and a maximum of 20 miles if a new site is established in one of those communities.
7. Explain how the nutrition program will assist current participants in getting to another dining center on
days the dining center is closed. If such assistance will not be provided, describe how the nutrition
program will otherwise assist in meeting their nutritional and social needs. A bus route is provided
weekly for the Barnes community and takes people to Hayward for a nominal fee. BayCo Door2Door is a
demand responsive tranportation service that is also available to take people to have their nutrition needs
met. Lastly, we can work with the Northwest WI Community Services Agency to expand the Commodity
Supplemental Food Program (CSFP) currently avaialble on a monthly basis in Iron River..
8. Total cost per meal at this dining center (use meal cost tool to calculate): $28.33
9. Anticipated cost savings as a result of this request:
Older Americans Act/Title III (Federal/State): $ % of C-1 Budget: %
Local: $ % of C-1 Budget: %
10. If the request is approved, how will this funding be used to support the nutrition program? Establishing a
new congregate site in one of the three communities previsoulsy mentioned and/or increasing the number
of days congregate meals are served in Iron River.
11. How was input related to this decision solicited from senior dining participants, their representatives,
and/or other older adults in the community? Have participants been asked for ideas for alternatives to
decreasing day(s) and time(s) of service? (be specific)
Listening Session will be held after reivewing this decision with the Nutrition Advisory Council. All
individuals (51) who have attended the meal site since January 1, 2020 will receive a mailed notice of the
listening session. We will also post it locally in Barnes.
12. If this request is approved, how will you solicit input from program participants about how the changes
have impacted them? (quality of the food, their access to nutritious meals, etc.) Surveys and direct contact
13. Additional comments related to this request:
SIGNED: Date:
(County/Tribal Nutrition Director)
SIGNED: Date:
(County/Tribal Aging Unit Director, if different)
TO BE COMPLETED BY THE AREA AGENCY ON AGING
Approved
Declined
Comments:
Printed Name:
Signed: Date:
K:\Policy & Procedures\Purpose-Procedures\Aging and Disabilities\Carry Out Meals at Senior Dining Sites
Carry Out Meals at Senior Dining Sites
Purpose:
Bayfield County Department of Human Services is committed to providing seniors with
nutritious, appealing, and safe meals through senior dining sites. As a general rule, and
per the Wisconsin’s Aging Network Policies, Procedures and Technical Assistance
Manual, carryout meals, as a regular practice, are not allowed in the senior dining
nutrition program. There are limited instances when a waiver may be received to
provide carryout meals.
Procedure:
The meal site facilitator or department representative is responsible to ensure the needs
of senior diners are met. This may include allowing carryout meals on a limited, case by
case basis. Examples warranting a carryout meal include:
1. Acute illness or injury of a registered congregate participant.
2. A caregiver, who is a registered congregate participant and wishes to maintain
socialization, while providing care to homebound care recipient.
3. Registered participant willing to safely deliver a meal to a qualifying home
delivered participant to preserve program resources.
In order to provide a carryout meal, the following conditions will be met:
1. Meal is delivered by and received by a registered participant.
2. The person delivering the meal is verbally instructed in food safety guidelines.
They are provided the handout “Carryout Meal Food Safety Guidelines”.
3. The person delivering the meal is provided with written food safety handout
“Food Safety-To-Go” to be delivered with the meal.
4. The person delivering the meal and the person receiving the meal are
responsible for following oral and written food safety guidelines. Both individuals
are required to sign the “Acknowledgment of Food Safety Education”.
5. The meal site facilitator or department representative is responsible for
monitoring the safety of the food being served at the site.
K:\Policy & Procedures\Purpose-Procedures\Aging and Disabilities\Carry Out Meals at Senior Dining Sites
Person(s)
Responsible
Action
Meal Site Facilitator or
Department
Representative
Receives written request for a carryout meal and determines the
need and duration for a carryout meal. Approves or denies the
request.
If approved:
1. Ensures both the person delivering the meal and
the person receiving the meal are registered
participants.
2. Provides the person delivering the meal education
on appropriate food safety guidelines, along with
the handout “Carryout Meal Food Safety
Guidelines”.
3. Provides written food safety handout, “Food Safety
to Go” to deliver with the meal.
4. Obtains and files signed “Acknowledgment of Food
Safety Education” forms from both individuals prior
to starting meal delivery.
5. Monitors the need to continue or discontinue
delivery if necessary.
6. Counts the meal delivered as congregate meals.
Registered Participant
Delivering a Meal
Receives education on appropriate food safety guidelines and
uses the information to deliver safe food.
Provides written food safety handout “Food Safety to Go” along
with the meal to the registered recipient.
Meal Site Facilitator Monitors the need to continue or discontinue if necessary.
Provides updates to supervisor on carryout meals on a regular
and ongoing basis.
Aging and Disability
Services Manager
Reviews and monitors the number of carry out meals being
approved throughout the county.
The decision of the meal site facilitator to deny a carry out meal
can be appealed to the Aging and Disability Manager. The
manager will review the information presented and make a final
decision. The decision is a local decision and is final. There is
no appeal process.
K:\Policy & Procedures\Purpose-Procedures\Aging and Disabilities\Carry Out Meals at Senior Dining Sites
Carryout Meal Food Safety Guidelines
Tips for Transporting Food Safely
Keep Food at the Proper Temperature:
Keep cold food cold, at 40 °F or below. To be safest, place cold food items in a
cooler with ice or frozen gel packs. Use plenty of ice or frozen gel packs. Cold
food should be at 40 °F or below the entire time you are transporting it.
Hot food should be kept hot at 140 °F or above. Wrap the food well and place
in an insulated container. If you are not going straight home put the meal into a
cooler with an ice pack and reheat before eating.
The Two Hour Rule
Perishable food should not be left out at room temperature longer than two hours; after
that time harmful bacteria multiply rapidly and could cause sickness. Discard food which
has been left at room temperature longer than two hours. When temperatures are
above 90 °F, discard food after one hour.
Reheating
Your meals are packaged in a tray called the OLIVER TRAY. DO NOT REHEAT IN A
TOASTER OVEN. Please note the following instructions for reheating your meals:
1. Peel back lid or pierce plastic covering in each section to vent.
2. Microwave: Reheat meal in microwave for 2-3 minutes on high. If the meal is in
a frozen state microwave on high for 3-5 minutes.
OR
Conventional Oven: Place meal on a cookie sheet and set oven at 350 degrees
for 10 minutes maximum. If the meal is in a frozen state reheat for 30 minutes
maximum.
The food tray is biodegradable and should be disposed of in your regular trash.
K:\Policy & Procedures\Purpose-Procedures\Aging and Disabilities\Carry Out Meals at Senior Dining Sites
Food Safety-To-Go
It is important to remember that whether the food is hot or cold, most of it is
perishable. Perishable foods can cause illness when mishandled. The
United States Department of Agriculture suggests that we keep the 2-hour
rule in mind. To keep hot foods safe, keep them at 140 °F or above. Cold
foods must be kept at 40°F or below. Harmful bacteria can grow rapidly in the
“temperature danger zone” (between 40 and 140 °F). Be sure the foods you take home
are not kept in that temperature range for longer than two hours.
Meals Picked-Up or Delivered Hot:
Once food is cooked, it must be held hot, at an internal temperature of 140 °F or
above. If eating within two hours, pick up or receive the food hot, keep it hot &
enjoy eating…within two hours.
If food will not be eaten immediately, but will be eaten within two hours, you can
keep it hot by placing it in a hot oven. Set your oven temperature high enough to
keep the food at 140 °F or above. Check the internal temperature of food with a
meat or instant-read thermometer. Cover the food with foil to help keep it moist.
Remember to refrigerate the cold portion of the meal!
If food will be eaten much later, refrigerate immediately. When reheating, make
sure the food reaches an internal temperature of 165 °F. If reheating food in the
oven, set the oven temperature no lower than 325 °F. Reheating in slow cookers
and chafing dishes is NOT recommended because foods may stay in the
"temperature danger zone" (between 40 and 140 °F) too long. When reheating
food in the microwave oven, cover and rotate food for even heating. Do not
reheat in Styrofoam containers!
Some Styrofoam containers have very good insulating properties, and the food
inside may not cool down as quickly as it would in another type of container. To
cool food quickly, make sure the depth of the food is no more than two inches,
and open the container slightly to allow the cold air to get inside.
K:\Policy & Procedures\Purpose-Procedures\Aging and Disabilities\Carry Out Meals at Senior Dining Sites
Carryout Meal Acknowledgement of
Food Safety Education
I have received Food Safety educational materials and instruction on
how to properly handle carryout meals.
I accept responsibility for the safety of the meal once it leaves this
facility.
Print Name: _____________________________________
(Individual delivering a carry out meal)
Signature: _______________________________________
Nutrition Staff Providing Instruction:
________________________________________________
Date: _______________