Review Expectations August 16, 2013 Tennessee Department of EducationTennessee Department of Education School Nutrition ProgramSchool Nutrition Program.

Slides:



Advertisements
Similar presentations
Alaska Child Nutrition Programs 1. Only required for senior high schools for the NSLP, optional for lower grades Optional for the SBP at all grade levels.
Advertisements

Alaska Child Nutrition Program. Part I – Elements of Acceptable Point of Service Counting & Claiming Systems Part II – Examples of Meal Counting & Claiming.
Afterschool Snack Program Afterschool Snack Program Department of Agriculture Division of Food and Nutrition
Offer versus Serve 9-12 Grade. Age-Grade Group 9-12 Offer versus Serve (OVS) is required for High School (grades 9-12) Five full components must be offered:
Recognize Reimbursable Meals
Nutrient Analysis vs. Simplified Nutrient Assessment
2012 – 2013 School Year. Welcome! Janice O. Vander Decker, MS, RD, SNS School Nutrition Supervisor Appoquinimink School District January 8, 2013.
Office of School Support Services School Nutrition Programs August 2014.
Meal Counting and Site Operations Virginia Department of Health Special Nutrition Programs 2014.
/governance/policy.htm.
School Breakfast Program Changes School Year
Kentucky Administrative Review Training. Reinvention Goals The Healthy, Hunger-Free Kids Act of 2010 calls for a more effective and efficient review process:
Training for School Food Service Staff
Healthy-Hunger Free Kids Act 2010 Smart Snack Policies.
In the. Sponsors may choose from several methods of providing meals. You may: 1.Prepare and assemble your own meals (at site or at central kitchen) 2.Purchase.
Counting, Claiming and CEP – The 3 C’s
Meal Counts, Overt ID, Claims Review Process Meal Count Collection Procedures.
Meal Counting and Claiming
What’s for Lunch? School Year School and Community Nutrition KDE Revised 5/19/2014.
Production Records for Child Nutrition Programs
AFTERSCHOOL SNACK PROGRAM North Carolina Department of Public Instruction Safe and Healthy Schools Support Division School Nutrition Services Section Revised.
Making It All Balance Production Records Workbook Menu.
What’s for Breakfast ? School Year Kentucky Department of Education Revision5/19/2014.
Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program Director’s Training School and Community.
U.S. Department of Agriculture Food and Nutrition Service.
Offer versus Serve (OVS) 1. No OVS for Breakfast  As always, OVS is optional for all grade groups  No OVS means students must take all planned menu.
New Meal Pattern & More… with the Healthy, Hunger-Free Kids Act Kim C. Mosser, SNS OVEC Nutrition Analyst.
Menu Planning with the New Lunch Meal Pattern Presenters: Leslie Otts Susan Thompson Melanie Crews In accordance with Federal Law and U.S. Department of.
Offer Versus Serve: Breakfast
Production Records for Child Nutrition Programs
Counting and Claiming Presented by: Linda Stull Grants Coordination and School Support School Nutrition Training and Programs.
Production Records for Child Nutrition Programs
Six Cent Certification Worksheet Training Sara Olson.
Valerie Crouch, SNS School and Community Nutrition Kentucky Dept of Education.
Offer Versus Serve Welcome! Offer Versus Serve Is this meal reimbursable?
Pre-Test Please complete the Pre-Test, which is in the handout packet provided to you at registration. We will re-test your knowledge after the presentation.
Final Rule to Update School Lunches and Breakfasts U.S. Department of Agriculture Food and Nutrition Service State Agency Webinar February 9,
USDA Meal Pattern Summer Managers/Directors Training-2014.
Provided by the LAUSD Food Services Division
Afterschool Snack Program School Nutrition Programs Office of School Support Services Michigan Department of Education.
Child & Adult Care Food Program (CACFP) Time allotted for this training is 30 minutes.
SMART SCHOOL MEALS OFFER VERSUS SERVE New Meal Pattern 2012 Idaho Child Nutrition Programs.
Milk Component Oregon Department of Education – Child Nutrition Programs.
OFFER VERSUS SERVE WATAUGA CO. CHILD NUTRITION. What is Offer vs. Serve? (OVS)  Allows students to decline some of the food offered in a school lunch.
Nutrition Assurances Quality meals for children. Menu Planning Options Goal = meet Dietary Guidelines for Americans 2010
Part 2 Meal Counting and Claiming Provided by the LAUSD Food Services Division
What’s For Breakfast? North Carolina Department of Public Instruction Safe and Healthy Schools Support Division Child Nutrition Services Section Revised.
Food based menu planning approach Implement three age grade groups K Must plan breakfast to meet calorie ranges over week Foods offered must.
Presented by : Lisa Brown-Taylor, M.S., R.D., Consultant Grants Coordination and School Support School Nutrition Programs August 2011.
ASCP Snack Offer versus Serve Presenter Mary Burks, RD, SNS.
Offer versus Serve: Lunch Webinar July 30, Brought to You By: 2 OVS: Lunch http//
NSLP LUNCH MEAL PATTERN. THE REQUIREMENTS 2 MEET THE FOLLOWING IN EACH AGE/GRADE GROUP –OFFER THE REQUIRED 5 COMPONENTS –MEET MINIMUM DAILY & WEEKLY COMPONENT.
Meal Pattern Requirements for National School Lunch and School Breakfast Programs.
Completing the Daily Meal Production Record Child Nutrition Services Section Non-discrimination Statement: This explains what to do if you believe.
Production Record Slide Show Tutorial
1 Afterschool Snack Program School Nutrition Programs Office of School Support Services Michigan Department of Education.
Offer vs. serve and Point of service
.. meals/policy Place an identifier at the top of the page. Use the same identifier when you complete the Post Assessment.
 Started with the Healthy-Hunger Free Kids Act  Need to align our meals with the Dietary Guidelines  School meals have become a focus for the health.
School Meal Programs JeoParDy! an O.D.E. Production.
What’s For Breakfast? USDA is an equal opportunity provider and employer. North Carolina Department of Public Instruction Safe and Healthy Schools Support.
Nutrition Standards for the Meal Pattern Requirements.
School Meal Pattern Requirements & USDA Foods U.S. Department of Agriculture Food and Nutrition Service February 2014.
FOOD SERVICE TRAINING PART 3: NATIONAL SCHOOL LUNCH PROGRAM
Offer versus Serve K-8 Grade
Cashier’s Training: Reimbursable Meals
The Healthy and Hunger Free Kids Act of 2010
SCHOOL LUNCH! OFFER vs. SERVE.
Reimbursable Meals Shelley Montgomery – Dexter Schools
Presentation transcript:

Review Expectations August 16, 2013 Tennessee Department of EducationTennessee Department of Education School Nutrition ProgramSchool Nutrition Program

What is specified in Your Contract? 2

Meal Counting And Claiming 3

Six Required Elements for:  Eligibility Documentation  Collection Procedures  Point of Service  Reports  Claim for Reimbursement  Internal Controls

Eligibility Documentation  Applications  Direct Certification  Migrant, Homeless, and Runaways  Head Start Rosters/RCCI Rosters  Foster (maybe, maybe not)  Up-to-date Benefit Issuance Document (aka Roster)

Six Required Elements for:  Eligibility Documentation  Collection Procedures  Point of Service  Reports  Claim for Reimbursement  Internal Controls

Collection Procedures

Choices:  Computer System (POS)  Ticket  Roster  Combo 8

Six Required Elements for:  Eligibility Documentation  Collection Procedures  Point of Service  Reports  Claim for Reimbursement  Internal Controls

Point of Service Meals… Must meet Meal Pattern Are Served to Eligible Students Are COUNTED DAILY upon RECEIPT of the ENTIRE Reimbursable Meal NOTE: One reimbursable meal per child AND Second meals are counted NOTE: One reimbursable meal per child AND Second meals are counted as ala carte…

Meal Counting System -- Acceptable or Not?  Attendance Counts – using the number of students in attendance and using that number as the meal counts.  Tray or Entrée Counts - counting the number of trays/entrees used during the meal service.  Classroom Counts – counting the number of students in the class who INTEND to eat a meal.  Cash Converted to Meals – using cash totals divided by a meal price to determine meal count.  Meals Delivered Off-Site – using the number of meals ORDERED and sent off-site/alternate location as meal count.

Six Required Elements for:  Eligibility Documentation  Collection Procedures  Point of Service  Reports  Claim for Reimbursement  Internal Controls

Reports  Number of Reimbursable Meals  Lowest Source  Other Computer Reports

Six Required Elements for:  Eligibility Documentation  Collection Procedures  Point of Service  Reports  Claim for Reimbursement  Internal Controls

Claim for Reimbursement Review Documentation Review Documentation Validate Daily Totals Validate Daily Totals Compare Totals to Claim Compare Totals to Claim Perform Attendance Adjusted Edit Checks Perform Attendance Adjusted Edit Checks Submit Claim for Reimbursement to State Agency Submit Claim for Reimbursement to State Agency Maintain Documentation Maintain Documentation

Six Required Elements for:  Eligibility Documentation  Collection Procedures  Point of Service  Reports  Claim for Reimbursement  Internal Controls

Internal Controls The sample Internal Monitoring form addresses the five areas required by Federal Regulations: On Site Review On Site Review Claim Review Process/Completion Claim Review Process/Completion Edit Checks Edit Checks Follow-Up Follow-Up Recordkeeping Recordkeeping

Internal Controls A system of comparisons and calculations for individual schools and LEAs/SFAs to identify potential problems in the Meal Counting System and to facilitate report accuracy. A system of comparisons and calculations for individual schools and LEAs/SFAs to identify potential problems in the Meal Counting System and to facilitate report accuracy. Edits

Internal Controls Accurate Meal Counts Accurate Meal Counts Identify and Evaluate Potential Problems Identify and Evaluate Potential Problems Resolve and Document Reasons for Discrepancies. Resolve and Document Reasons for Discrepancies.

Internal Controls Internal Controls Edit Checks 1. Performed daily at the school level (eligible compared to actual meals claimed-MANAGEMENT TOOL). 2. Performed monthly at the central office before submitting the claim for reimbursement. ** ** Use an attendance adjusted eligible. ** Use an attendance adjusted eligible.

STEP ONE: DEVELOP ATTENDANCE FACTOR Internal Controls Edit Checks

Attendance Factor:  Local Attendance Factor (ADA/ADM)  Annual Factor (from October – September)  National Average Daily Attendance Factor (93.8%) (Usually issued around August 1 st of each year) Percentage Adjusted Internal Controls Internal Controls Edit Checks

INITIA LS LUNCHES SERVED (COUNTS) BREAKFASTS SERVED (COUNTS) OF DATEELIGIBLES STUDENTS REVIEW ER 2011 FREE REDUC ED PAIDFREE REDUC EDPAIDTOTAL ADULT FREE REDUC EDPAIDTOTALADULT YEP 3/ YEP 3/ YEP 3/ YEP 3/ YEP 3/ TLS SIGNATURE OF PREPARER: Rude wakening

SchoolTotal Memb ership ADMADAADA/ ADM (%) Highest Free Eligible Adjusted Eligible Free Highest Reduce d Eligible Adjusted Eligible Reduced Highest Paid Eligible Adjusted Eligible Paid (A)(B)(C)(D)(E)(F)(G)(H)(I)(J)(K) Happy Elem % (D)/(C) = (E).938 =.94 94% This is the Attendance Factor (E)X(F) = (G).94 X 320 = 301 Compare this number w/ the ACTUAL FREE counts for EACH day during the Claim Month. Document reasons for any days that actual counts claimed exceed adjusted eligible (301). (E)X(H) = (I).94 X 124 = 117 Compare this number w/ the ACTUAL REDUCED counts for EACH day during the Claim Month. Document reasons for any days that actual counts claimed exceed adjusted eligible (117). (E)X(J) = (K).94 X 472= 444 Compare this number w/ the ACTUAL PAID counts for EACH day during the Claim Month. Document reasons for any days that actual counts claimed exceed adjusted eligible (444).

INITIA LS LUNCHES SERVED (COUNTS) BREAKFASTS SERVED (COUNTS) OF DATE ELIGIBLES STUDENTS REVIE WER 2011 FREE REDUC ED PAIDFREE REDUC EDPAIDTOTAL ADULT FREE REDUC EDPAIDTOTALADULT YEP 3/ YEP 3/ YEP 3/ YEP 3/ YEP 3/ TLS SIGNATURE OF PREPARER: Rude wakening The yellow boxes are the comparison numbers – the attendance adjusted numbers

Meal Components Offer versus Serve Dietary Specifications and Documentation 26

Lunch Meal Pattern 27 Grades K-5Grades 6-8Grades 9-12 Meal PatternAmount of Food a Per Week (Minimum Per Day) Fruits (cups) b 2.5 (0.5) 5 (1) Vegetables (cups) b 3.75 (0.75) 5 (1) Dark green c 0.5 Red/Orange c Beans and peas (legumes) c 0.5 Starchy c 0.5 Other c,d Additional Veg to Reach Total e Grains (oz eq) f 8-9 (1)8-10 (1)10-12 (2) Meats/Meat Alternates (oz eq) 8-10 (1)9-10 (1)10-12 (2) Fluid milk (cups) g 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) h School Nutrition

Offer Versus Serve for National School Lunch  Students may decline 2 of the 5 required food components.  Students must select at least ½ cup of fruit and/or vegetable.  Students must select the other food components in the quantities planned.  The ½ cup fruit and/or vegetable counts as a full component regardless of age group.  In other words – All students K - 12 must select ½ cup plus two other full components. School Nutrition 28

School Breakfast Meal Pattern For (only) Food ComponentsGrade K-5Grade 6-8Grade 9-12 Milk 5 cups/week (1 cup daily) 5 cups/week (1 cup daily) 5 cups/week (1 cup daily) Fruit/Vegetable* 2 1/2 cups/weekly (1/2 cup daily) 2 1/2 cups/weekly (1/2 cup daily) 2 1/2 cups/weekly (1/2 cup daily) Grains/Breads -Minimums -At least half whole grain for All whole grain beginning SY – 10 oz. equivalent/week (1 oz. daily minimum) 8 – 10 oz. equivalent/week (1 oz. daily minimum) 9 – 10 oz. equivalent/week (1 oz. daily minimum) Meat or Meat Alternates None required by may substitute 1 oz. equivalent of meat/ma for 1 oz. equivalent grain after minimum daily grain is met Alternately, m/ma may be offered as an extra food and not credit toward any component. Other Requirements Minimum-Maximum Calories Weekly Average School Nutrition 29

Review Expectations August 16, 2013 Tennessee Department of EducationTennessee Department of Education School Nutrition ProgramSchool Nutrition Program