Fresh Fruit and Vegetable Program Wendy Barkley Supervisor, School Nutrition Programs OSPI Child Nutrition Services Hydie Kidd Fiscal Supervisor OSPI Child Nutrition Services FFVP Goals Create a healthier school environment by providing healthy food choices. Expand the variety of produce students consume. Increase students produce consumption. Make a difference in students diets to impact their present and future health. 1
Program Administration Funding USDA OSPI LEA School OSPI CNS assigns Awarded Funds Award Period = October 1 September 30 Program Administration Oversight USDA OSPI LEA School Schools must: Offer FFVP during normal school hours only. Offer FFVP independent of SBP & NSLP. Offer FFVP to all enrolled students. Accommodate for students with disabilities. Publicize the availability of free produce. 2
Program Administration Training OSPI is required to train annually LEAs must train school staff Kitchen staff Teaching staff Support staff Program Operations Expenses Administrative Expenses Operating Expenses 3
Program Operations Division of Labor Administrative Tasks Menu Planning Ordering Tracking Inventory Submitting Claims Operating Tasks Preparing Delivering Cleaning up Keeping produce safe Admin Tasks Menu Planning Plan a monthly menu. Helps plan for: Ordering. Seasonal produce. Adequate staffing. Educational opportunities. Variety. Make sure to use fruits and vegetables! Serve veggies at least 25% of the month 4
Admin Tasks Menu Planning Dip For vegetables only. Limit for trying new veggies. Must be low or non fat (30% calories from fat). Cooked Vegetables (optional) Do not add anything for flavor. Once per week only. Must be offered with nutrition education. Admin Tasks Menu Planning 5
Admin Tasks Ordering Follow proper procurement procedures. Order within storage capability. Order for immediate use. Produce has a short shelf life. OK to offer a mixture of produce to use up. Order tasting and snacking amounts: Tastings = 1 2 bites Snacking = ~¼ ½ cup Admin Tasks Inventory and Claims Inventory Order only what is needed to prevent spoilage. Connect employees taking inventory and ordering. Call OSPI for direction with unplanned excess. Snow days Emergency closure Claims 6
Program Operations Division of Labor Administrative Tasks Menu Planning Ordering Tracking Inventory Submitting Claims Operating Tasks Preparing Delivering Cleaning up Keeping produce safe Program Operations Allowable Operating Expenses Fresh Produce Whole, requiring prep Whole, ready to eat Fresh vegetable, cooked Pre cut bulk Pre packaged, RTE individual portions Low fat/non fat dip for vegetables (small supplies) Non food items (small supplies) Labor (operational) with benefits 7
Program Operations Delivering Produce Check Site Application implementation plan. Change if needed. Who can participate? Enrolled students. Adults in room to model healthy eating habits. Program Operations Delivering Produce Provide a safe, encouraging food environment Encourage; don t push Division of responsibilities: Adults decide what and when. Children decide if and how much. 8
Program Operations Keeping Produce Safe Food safety is a FFVP priority! USDA Best Practices: Wash hands (staff and students). Wash, rinse, sanitize, and air dry all food contact equipment and surfaces. Wash all produce thoroughly under cold running water or with chemicals approved by FDA Food Code. Label, date, and refrigerate all fresh cut produce. Follow state and local public health requirements. Program Administration The Spending Plan Required for each school participating in the FFVP. Shows spending plan for allocation Administration Operating Expenses http://www.k12.wa.us/childnutrition/programs/ffvp/program Materials.aspx 9
Program Administration The Spending Plan Submit your spending plan(s) to Mayahuel Weisser by September 14, 2018 mayahuel.weisser@k12.wa.us http://www.k12.wa.us/childnutrition/programs/ffvp/program Materials.aspx The Spending Plan 10
Program Operations Division of Labor Administrative Tasks Menu Planning Ordering Tracking Inventory Submitting Claims Operating Tasks Preparing Delivering Cleaning up Keeping produce safe The Spending Plan Expenses Very prescriptive: Administrative No more than 10% of total funds. Not required to use any funding for admin expenses. Operational Direct labor cannot exceed 30% of total funding. Produce/small supplies must be at least 60% of funding. 11
Program Operations Admin Expenses Administrative labor Employees coded program 98 Training expenses (time and travel) Federal unrestricted indirect rate Equipment Must be approved by OSPI prior to purchase/repair. Must be prorated. LESS THAN 10% of the funding may be used Program Administration Equipment Justification Form 12
Program Administration Labor Employees paid from more than one funding source must maintain a time and effort form: A time sheet for the FFVP is not sufficient. Must show how all hours are funded. The Spending Plan 13
Program Administration Claiming Claim Workbook 1. Submit your spending plan 2. CNS Fiscal Staff prepare claim workbook and email it to you!it is extremely important to use the workbook that is returned to you on a monthly basis so totals will be cumulative! Program Administration Claiming Claim Workbook This method requires the LEA to combine all awarded schools expenses on one claim. District must be able to identify total expenses per school (do not exceed per school funding). District maintains all program records. Claims reviewed with NSLP AR. 14
Program Administration Claiming Program Administration Claiming 15
Program Administration Claiming Program Administration Claiming 16
Program Administration Claiming Signature Authority form: http://www.k12.wa.us/childnutrition/programs/ffvp/programmaterials.aspx Program Administration Claiming Submitting claims Submit by email to Hydie.Kidd@k12.wa.us Due by the 15 th of month Paid through apportionment Revenue code 6198 01 CFDA 10.582 17
Claim Due Dates FFVP Goals and Procurement Create a healthier school environment by providing healthy food choices. Expand the variety of produce students consume. Increase students produce consumption. Make a difference in students diets to impact their present and future health. 18
Procurement in FFVP New and exciting items for the kids to try?! Photo by Smasters CC BY SA 3.0 But my procurements don t include dragon fruit! Procurement in FFVP You may have already awarded contracts for the school year. Now that you have been awarded FFVP funds, what do you need to consider? 19
Procurement in FFVP 1. What was included in the bid? 2. Does my contract allow me to purchase a wide variety of fruits and vegetables? 3. What kind of fruits and vegetables can I buy given my current contract? Procurement Options DoD Fresh Farm to School projects Local farmers markets Contact growers 20
Procurement Resources http://www.k12.wa.us/childnutrition/procurement.aspx Buy American Sponsors must purchase, to the maximum extent practicable, domestic commodities and products for use in the school meal programs. 21
Buy American Limited Exception (to be used as a last resort) Product is not produced or manufactured in the U.S. in sufficient and reasonable quantities of a satisfactory quality. When competitive quotes, bids, or proposals reveal the cost of a U.S. product is significantly higher than the foreign product. Retain documentation to support the need to utilize exception. Buy American 22
Program Administration Educating All schools are encouraged to offer nutrition education. Cannot claim reimbursement for: Educator s time Materials Be creative! Program Administration Educating http://k12.wa.us/childnutrition/programs/ffvp/resources.aspx 23
Education and Promotion Ideas Monthly/quarterly poster contests Mystery fruit or vegetable of the week Feature the daily produce on the serving line Skits for assemblies Announcements Monthly menus (for teachers and parents) FFVP information in every school newsletter Program Administration Promoting within your school! within your community! SY 18 19 59 Local Education Agencies 151 Elementary Schools 24
Getting Connected The FFVP Team Wendy Barkley 360 725 6220 wendy.barkley@k12.wa.us Hydie Kidd 360 725 6287 hydie.kidd@k12.wa.us 25
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