SUMMER FOOD SERVICE PROGRAM (SFSP) Virginia Department of Health 2014

Module #1: SFSP Overview Objective: To summarize the SFSP operational requirements

Module #1: SFSP Overview Purpose The SFSP provides free, nutritious meals and snacks to children in low-income areas when they are out of school in the summer. The SFSP helps children get they nutrition they need to learn, play, and grow.

Module #1: Program Structure Funded by the United States Department of Agriculture (USDA) Administered by Virginia Department of Health (VDH) Operated locally by approved sponsors Operates on a Federal Fiscal Year of October 1 st through September 30th

Module #1: Eligible Sponsor The following Sponsors are eligible to participate in the SFSP: Public or Private, Non-Profit Schools Indian Tribal Governments State, City, and County Governments Private Non-Profit Agencies [IRS 501(c)]

Module #1: Site Types Sponsors are able to operate the program at three different site types:

Module #1: Site Types Open Site  Site must be located in an area where 50% of the children are eligible for free or reduced- price school meals.  Meal service operation is available to all children attending the site.  Sponsors are reimbursed for meals served to all children without the need of additional paperwork or enrollment.

Module #1: Site Types Closed-Enrolled Site  A program that provides activities for a specific group of children.  Serve meals to enrolled children or to an identified group of children, as opposed to the community at large.  Sponsor may claim meals served to all children when 50 percent are income eligible as demonstrated by area eligibility or household income applications.

Module #1: Site Types Camp Site  A residential or nonresidential day camp offers regularly scheduled food service as part of an organized program for enrolled children.  Sponsor may only claim meals served to children who meet the SFSP income eligibility guidelines.

Module #1: Meal Service During the meal service, Sponsors and sites must:  Serve the same meal to all children  Ensure all children eat meals on site  Ensure all children receive one meal before anyone receives a second serving  Adhere to local health and sanitation regulations….

Module #1: Meal Service During the meal service, Sponsors and sites must:  Make adequate arrangements for inclement weather  Claim meals served ONLY during the operating dates and times APPROVED by VDH.

Module #1: Obtaining Meals Sponsors have two options to obtain and provide meals to their sites:

Module #1: Obtaining Meals  Vended Sponsors establish contracts to obtain meals from:  A school district  A commercial food vendor  Another current SFSP sponsor  Self-preparation Sponsors prepare their own meals

Module #1: Program Reimbursement Meal TypeRural or Self-Prep Sponsor Urban, Vended Sponsor Breakfast$2.0225$ Lunch or Supper$3.5450$ Snack (Supplement)$0.8400$0.8225

Module #1: Program Requirements Sponsors must: Follow all management responsibilities as outlined in the Federal Regulations governing the program (Title 7 Code of Federal Regulations 225) and guidance materials

Module #1: Program Requirements Sponsors must: Maintain all required SFSP paperwork for review and audit purposes. These items may include, but are not limited to, invoices and daily meal counts.

Module #1: Program Requirements Sponsors must: Train SFSP administrative and operational staff on in-house procedures based upon training offered by VDH.

Module #1: Guidance Materials The follow SFSP guidance materials assist sponsors with program implementation: Administrative Guidance for Sponsors Monitor’s Guide Site Supervisor’s Guide

Module #1: Guidance Materials The follow SFSP guidance materials assist sponsors with program implementation: Nutrition Guidance for Sponsors Food Buying Guide Food Buying Guide Calculator

Module #1: Guidance Materials Throughout the year, VDH provides updates/policy changes in the SFSP operations in the form of memos, training materials and other guidance materials.

Module #1: Allowable Operating Costs Allowable operating costs are expenses incurred that are directly related to the operation of the food service.

Module #1: Allowable Administrative Costs Allowable administrative costs are expenses incurred that are directly related to administering the SFSP.

Module #1: Nutrition Education in SFSP Nutrition education is learning about foods and how they are important to health. Nutrition education is a good fit for summer feeding program – helping children stay healthy, and keeping them engaged doing something productive.

Module #1: Nutrition Education in SFSP Research shows that school-age children learn best when they can be active and work together on an activity that they can use right away in their lives. “Tips for including Nutrition Education in Summer Meal Programs”

Module #1: Program Staff Your SFSP Liaison at VDH Special Nutrition Programs is the best resource for questions about the SFSP requirements.