To FFVP Webinar Powerpoint SY14-15

Report
Fresh Fruit and
Vegetable Program
SY 14-15
Alabama State Department of Education
August 15, 2014
Welcome…
• The Fresh Fruit and Vegetable Program has grown by leaps
and bounds since its origination in Alabama in 2008-2009.
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08-09: 25 schools awarded
09-10: 39 schools awarded
10-11: 62 schools awarded
11-12: 92 schools awarded
12-13: 106 schools awarded
13-14: 111 schools awarded
• 14-15: 118 schools awarded
We would like to welcome all new participants and thank you all for
your time and efforts on the grant applications.
FFVP Handbook
To locate,
http://www.fns.usda.gov/cnd/FFVP/default.htm
Click FFVP Handbook
OR…
http://www.fns.usda.gov/cnd/FFVP/handbook.pdf
To access directly
ALSO
available on our website under Fresh Fruits
and Vegetables-FFVP Handbook
FFVP Goals
• Create healthier school environments by
providing healthier food choices
• Expand the variety of fruits and vegetables
children experience
• Increase children’s fruit and vegetable
consumption
• Make a difference in children’s diets to impact
their present and future health
Selection Criteria
• USDA:
• Elementary School
• 50% or more students eligible for Free/Reduced price
meals
• School must participate in NSLP
• School must complete an annual application for the
FFVP
• Alabama:
• 60% or more students eligible for Free/Reduced price
meals
FFVP Funding SY 14-15
• SY 2008-2009 Alabama awarded $448,633.16
(25 schools)
• Alabama awarded $3,030,549.00 for SY 14-15
(118 schools)
• USDA standards require allocation to be
between $50-$75/student
• This years allocation based on $51.53/ student
Implementation and Monitoring
****Develop a monthly budget****
• Use an operational plan which includes who,
what, when, and where in order to to make sure
your plan is implemented
• Develop partnerships
• Make sure to follow your HACCP Plan
•
Allocation of Funds
• Funds are allocated twice per year
– July - September
– October - June
• Keep this in mind when planning your
budget
HACCP Plan
• FFVP required to be included in your HACCP
Plan, per HHFKA 2010
Implementation and Monitoring
• Communicate with all CNP staff, principals and
teachers for program understanding
• Use the purchasing process for fresh produce
• Store and handle foods to prevent spoilage and
loss
Who are the recipients of the
program?
• Children who normally attend the school
receiving the grant award
• This includes split session kindergarten
• Head Start
• Child care center in your school
• You do not need to keep a roster
Teacher Role
• Teachers should be encouraged to participate
and function as role models
• Help monitor and direct food distribution
• Use the time to talk with students about
nutritional value, health, manners and hygiene
FFVP should not be used…
• For the community residents or adults
attending school functions
• As gifts or rewards
• For disciplining of children
Serving Schedule
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During the School Day (outside of meal service periods)
School Day Activities
It is not limited to one time per day
Cannot be used in place of OR as part of the
reimbursable meal for NSLP, SBP or After
School Snack Programs
Serving location
• Consider
o Timing (not immediately before meal periods)
o Maturity of students
o Amount of time for students to eat
o Time needed to prepare and serve studentsclassrooms or staggered kiosks to reduce confusion
o Clean-up
o Staffing issues
Selection of Food Items
-New and different fresh fruits and vegetables
-This includes pre-packaged fruits and vegetables
• Fruit
o Kiwi
o Pluot
o Raspberries
o Pomegranate
o Apples- Variety
o Papaya
o Ugly Fruit
o Star Fruit
o Local peaches
o Avocado
• Raw Vegetables
o Salads
o Celery
o Squash- Yellow,
Zucchini
o Onions
o Mushrooms
o Rutabaga
o Spinach
o Jicama
o White Asparagus
Selecting Fruits and Vegetables
• Consider the Season:
https://docs.alsde.edu/documents/53/Resource%20list%20of%20Seasonal%
20Fresh%20Fruit%20and%20Vegetables%20-%201-27-11.pdf
• Found on CNP Website – School Nutrition – Fresh Fruits and
Vegetables – Resource List of Seasonal Fresh Fruits and Vegetables
• Make sure you are serving as many vegetables as you are fruits
Disallowable Items and Setting
Limits
• Pages 14-15 of the FFVP Handbook
o See list of items not allowed
• Setting limits
o Dips for vegetables: limit to 1-2 Tablespoons
o Prepared vegetables
 Fresh vegetables that are cooked are limited to one time
per week and always as a part of nutrition education
lesson
Nutrition Education
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Seek free nutrition education materials
USDA Team Nutrition website
Fresh Fruits and Vegetables website
Consult with your partners
Ideas located on pages 20-21 of FFVP Handbook
Cannot be purchased with FFVP funds
Reimbursement
• Made monthly based on submission of monthly
claim for reimbursement
• Made for costs of purchasing, preparing, and
serving fresh fruit and vegetables to students
• Submit claim within the first 10 days of the
month and no later than the 20th day of the
month
• Same late guidance as NSLP
Reimbursement
• Have you submitted your agreement yet?
• You will not be reimbursed for purchases
until your agreement has been approved by
the State Office.
2014-2015 Claim Form
• To find the claim form:
• www.ALSDE.edu > Offices > CNP > Documents >
School Nutrition > Fresh Fruits and Vegetables
– Claim form FFVP July-Sept SY 14-15
2014-2015 Claim Form
2014-2015 Claim Form
2014-2015 Claim Form
Submitting your Claim
• Must be done monthly (no later than the 20th)
• Use 2014-2015 Claim Form
• Check accuracy of the claim
• Submit claim to
[email protected]
• Keep records 4 years plus current, or longer if
unresolved audit
Spending
• No more than 10% of total grant can
be used for administrative costs for
the entire year allocation
Spending
• If you have not spent your
$ by September (end
of first quarter) CONTACT STATE DEPT.
• If you do not spend your $, your allocation will be
reduced. This means your 10% administrative costs
will be reduced as well.
• Ex: If you have $3,000 left over to return, you will lose $300
administrative cost allowance. If you have already spent this $300,
CNP will have to cover the cost.
Reimbursable Costs
• Costs divided into two categories
1. Administrative
2. Operating
Administrative Costs
• Documented expenses for planning the program,
managing paperwork, obtaining equipment, and all other
aspects of FFVP not related to the preparation and service
of fruits and vegetables
• Purchasing (larger) food service equipment such as carts,
refrigerators, portable kiosks, food bars, Slicers
• Salaries for employees who compile claims for
reimbursement and other financial reports, plan and write
menus, order produce, track inventory, and coordinate
nutrition promotion
Reminders about
Administrative Costs
• Limited to 10% of your school’s total FFVP grant
• Do not have to spend ANY, but 10% is maximum
• Must justify equipment purchases to State agency
( see page 22-24)
– Use equipment request form on State website, under
Forms
What are Operational Costs?
• The costs of running your food service
operation
• If you have doubts about whether a cost is
allowable, contact the State agency to discuss,
prior to incurring such costs
Examples of Operational Costs
• Food items (fruits, vegetables, low-fat or fat-free dip for
vegetables only)
• Non Food items- napkins, paper plates, cups,
cleaning supplies, garbage liners
• Small serving utensils
• Delivery charges (including fuel surcharges)
• Staff salaries for preparing, serving and cleaning up
for the FFVP Program
Smooth Operation
• Stay with-in the budget for July- Sept and OctoberJune
• It is advised not to spend entire 10% of Administrative
costs during first quarter
• You want to make sure you have enough money left to
buy fresh fruits and vegetables
• If you need to spend more than 10% of your first
quarters allocation on Administrative costs, please
contact the State Department
July-Sept. Encumbrance of Funds
• Complete a purchase order prior to
September 30 for fresh fruits and vegetables
to be delivered and served in October
• These will be claimed for reimbursement on
September claim using July-September
allocation of funds
• This may or may not be allowable by your
CSFO. Know the financial policies of your
district.
Budgeting
• Make sure purchases are for allowable
expenditures
• Make sure that your reimbursement check
matches the claim for reimbursement
• The Balance Spreadsheet that is required as
part of your monthly claim will assist you in
managing your budget
State Monitoring/Review
• Claims
o Majority of funds are used to purchase fresh
produce
o Equipment purchases are carefully reviewed and
justified
o Labor costs and all other non-food costs are minimal
• Part of Administrative Review
• Ensure that funds are used to purchase fresh
fruits and vegetables
• Ensure school is following operating and
administrative cost guidance
Use Your Money
• FFVP requires that schools purchase fruits
and vegetables each month
• Each school must spend their total grant
allocation
• Schools with an excess of funds at the end
of the school year may be declined for
participation in the future
Resources
• FFVP Toolkit:
http://www.fns.usda.gov/cnd/FFVP/toolkit.htm
• USDA resources:
http://www.usda.gov/wps/portal/usda/usdahome?navid=KYF_RESOURCES
• USDA Farm to School:
http://www.fns.usda.gov/cnd/F2S/Default.htm
• MyPlate:
http://www.choosemyplate.gov/
*A copy of this presentation can be found on the CNP
Website under School Nutrition - Presentations
Q&A will be posted on CNP Website under Fresh Fruits and Vegetables

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