Food Service Department Jackson Public Schools Dr. Cedrick Gray, Superintendent Dr. Lorene Essex, Deputy Superintendent for Instruction and Support Services Ms. Mary A. Hill, Executive Director National Food Service Management Institute Team Up for School Nutrition Success November 12-13, 2014 University of Mississippi Oxford, MS

Overview Jackson Public Schools District Food Service Operation is nationally recognized for providing quality meals. The program is administrated through the United States Department of Agriculture, the Mississippi Department of Education Office of Child Nutrition and the local Board of Trustees. This department is responsible for the operations of all district cafeterias in schools sites. This includes the acquisition of food, supplies, equipment, the designing of new and renovated cafeterias, preparation of breakfast and lunch meals including afterschool snacks and special diets, accounting of funds, hiring of staff, employee training, warehousing and distribution of food and supplies to all school cafeterias and granting writing. The department is self-supporting entity of the District and prepares and serves approximaly 40,000 nutritious meals on a daily basis.

Mission Statement To provide every student with nutritious healthy meals to nourish their body and mind. To operate a financially sound program that promotes student health and wellness that results in high achievements. Vision Statement

Nutrition Integrity Jackson Public School Food Service is constantly striving to improve the nutrition integrity of our program. The District-wide wellness policy, implemented 2006, set standards and goals in the areas of nutrition integrity, nutrition education, physical activity and other school based activities. The new policy was implemented in July In addition, every school site has it’s own Health and Wellness Policy that mirrors their goals and objectives. The district Health and wellness Policy Committee meets at least once a year. In addition, a HACCP (Hazard Analysis Critical Control Point) Food Safety Plan has been implemented in all schools. All schools follow standard operating procedures for the safe handling of food to insure the safety of the meals we serve. All schools use USDA standardized recipes in all food preparation.

Food Service Operation Facts Food Service Department Operating budget approximately 20 million Food Service employs over 400 employees in 60 Facilities in the district. There is on site food preparation at 55 facilities. Five sites, are satellite schools: Barr, Davis Magnet, Power APAC, Capital City Alternative and Morrison Center. Ninety percent of the Jackson Public students are qualified for free or reduced meals. The Food Service Department is participating in Community Eligibility Provision, (CEP) as a part of the Hunger Free Kids Act 2010 for the school year of All of our students receive breakfast and lunch daily at no cost.

Food Service Operation Facts 13,500 students eat school breakfast daily 25,500 students eat school lunches daily 1,400 each afterschool snacks daily 4,000 meals in the Summer Feeding Program 600 meals vended for the City of Jackson Summer Program 50 vended meals to 2 daycares in the City daily Food Service Warehouse facility which delivers USDA donated food items (Approximately a million dollars each year), and purchased dry and canned goods including paper, uniforms and small equipment. In house catered (Special Functions) meals to in district schools and departments for meetings, workshops, banquets, school board meetings, etc.

Meals Served (School Year ) Breakfast Paid 48,000 Reduced 68,000 Free 2,302,141 Total 2,418,141 Lunch Paid 185,000 Reduced 184,000 Free4,000,000 Total4,369,000 ADP (Average Daily Participation)/Total Enrollment Breakfast 13,500 48% eat Breakfast daily Lunch 25,500 82% eat Lunch daily

Meal Served (School Year ) Adult Meals Breakfast 4,000 Lunch51,000 Snack Programs 38 Sites (Elementary and Secondary) 193,000 served Summer Feeding Programs 12 Sites (75,000 Meals – 2014) Served June 2-July 18, 2014

USDA Federal Programs Operated in Food Service National Breakfast Program district-wide National School Lunch Program district-wide After School Snack Program-38 school sites Summer Feeding Program -12 school sites USDA Donated Foods Program-district wide Fresh Fruit and Vegetable Program Grant -29 school sites (27 Elementary and 2 Middle Schools) Totaling approximately $600,000

Budget Projected Revenue $20,000,000 Revenue Sources USDA (Federal Funds) USDA Donated Food Products Extra Food Sales Meals Paid (Adults) State Supplement Earned Interest

Food Service Initiatives 5K Wellness Walk 10/lb 10 weeks Weight Loss Biggest Loser Program Fresh Fruit/Vegetables Program Marketing Program for the Food Service Department Preparation Technique (cooking) Combi ovens Management Training Class Cooks Training Class Annual Food Service Appreciation and Awards Banquet Food Service has received (2) Nutrition Integrity Grant and purchase Combi-Ovens March 2013 – Forest Hill High School and Lester Elementary School) Approximately $40,000 3 Breakfast in the Classroom Grants through Action for Healthy Kids for the following schools: Key, Johnson and Smith Elementary Schools, totaling $4, in selective grade levels. We added 5 additional schools for They are Brown, Spann, Lee, Watkins and Oak Forest Elementary Schools, totaling $12,

Food Service Initiatives -continue Received 2 additional Integrity Grants for Combi Ovens to be purchased for Murrah and Boyd. Approximately 40,000. Applied for and received Equipment Grants for Wilkins Elementary School and Hardy Middle School for $15,000 each. The grants will assist in the purchasing of new serving lines. The Healthier US School Challenge-established to recognize schools that are creating healthier school environments through their promotion of good nutrition and physical activity. Four levels of superior performance are awarded: Bronze, Silver, Gold and Gold with Distinction. The Food Service Department has been awarded the “GOLD AWARD” for all 39 Elementary Schools. Award Ceremony was hold on September 11, 2012 at Bates/Cardozo School. The USDA Under Secretary, Dr. Jamey Thornton was the special quest and made the presentations. Presenting, we are working on Middle schools for the Gold Award.

Food Service Initiatives - Continued Organ Wise Guy Nutrition Education Program Full Curriculum is in all of the Elementary schools in the district Food of the Month (Organ Wise Guy Nutrition Education Program)  All Elementary Schools in the District  District Wide Elementary Menus

Menu Enhancements (Elementary and Secondary) Salad of the Day ( Chicken Salad, Club Salad, Tuna Salad, Grilled Chicken Salad, etc.) Combi Ovens- New cooking methods to eliminate frying foods Continuous Staff Development Training for Food Service Personnel Increase Whole Grain Products Reduction/Elimination of Fried Foods Offer-vs- Serv (OVS) At all grade levels (Pre-K -12) Offer Special Diet for students with special needs (Medical and Religious preference) Social Media (JPS Website, School Newsletters, Facebook, Departmental Newsletter)

Marketing Events for Our Program National School Lunch Week National Breakfast Week Grandparents Day Special Events in Schools Community Involvement Day Moms and Dads Breakfast Adopters Appreciation Breakfast Parents Conference Farm To School Day Wellness Walks (In and Out of District) Father and Son Breakfast Back to School Luncheon in July with Building Principals and Food Service Managers Summer Feeding Program “Kick Off Rally”

Departmental Goals for Implemented the online payment system mylunchmoney.com Provide Staff Development Training for Personnel Continue the Fresh Fruit and Vegetable Program through USDA Increase Funding for Food Service Department (Request increase of meal prices in Elementary and Secondary Schools) Continue to monitor MPLH (meal per labor hour) which means reduction of staff and serving lines in selected school sites All schools are offer-vs-Serv (OVS) grades Pre K through 12 th. Received a Million dollars to purchased new or replace kitchen equipment in school sites across the district. Implemented the new salary scale for Food Service Personnel Implemented CEP Program in JPS District at all school sites

Critical Issues Lack of adequate USDA funding The increase of food, paper goods and fuel cost New Meal Pattern requirements (Breakfast and Lunch) for the Child Nutrition Programs (implementation date is ) Stability of qualified and experienced Food Service Staff, it has seem like a revolving door these last several years. Pay increase for Food Service Personnel.

Food Service Staffing Mary A. Hill, Executive Director Holly Price, Area Supervisor (North) Marc Rowe, Area Supervisor (South) Yumetrice Fulton, Area Supervisor (Central) Alfred Young, Warehouse Supervisor Darlene Black, Computer Specialist Curtis Harris, System Analyst Silva Morris, Accounting Willie B. Clark, Accounts Payable Food Service Staff (District wide) Approximately – 400 Food Service Warehouse – 8

Breakfast in the Classroom Fresh Fruit and Vegetable Program

Principal’s Luncheon National School Lunch Week “School Lunch Across The USA”

Summer Feeding Rally 2014! JPS Food Service Warehouse

Annual Food Service Banquet

All the Right Ingredients for Feeding Our Future

Thank You!!!