FF&VP for SY Fresh Fruit and Vegetable Program GoToWebinar - Part I Program Requirements for SY North Carolina Department of Public Instruction Child Nutrition Services Section Webinar Presenter: Zoe McKay-Tucker, CN Consultant for Special Programs

FF&VP for SY Zoe’s contact information: Work phone:

FF&VP for SY FF&VP Webinar Agenda Program Objectives History of FF&VP FF&VP Business for SY Q & A Program Requirements Operating Procedures Marketing the FF&VP Allowable and Non-Allowable Expenses Civil Rights and Special Needs Food Safety/Sanitation Nutrition Education Q & A

FF&VP for SY Purpose of FF&VP Create healthier school environments by providing healthier food choices Expand the variety of f & v children experience Increase children’s f & v consumption Make a difference in children’s diets and impact present and future health.

FF&VP for SY CONGRATULATIONS to all of NC’s 143 Elementary Schools Selected to Participate in the USDA FF&VP for SY !!! (25,32,62,106,169,143)

FF&VP for SY SY , NC began participating in the USDA FF&VP (pilot) Only 25 elementary schools could be selected to participate annually

FF&VP for SY With the passing of the Farm Bill (2008), the National School Lunch Act was amended and the USDA FF&VP permanently authorized the Program nationwide…

FF&VP for SY …to include: all 50 of the United States, the District of Columbia, and 3 US Territories

FF&VP for SY FF&VP Proposed Rule: Posted by USDA February 24, 2012 Included in CN Weekly Update NCDPI CN Services submitted responses Final Rule: New Requirements (?)

FF&VP for SY FF&VP School Proposals Submitted for SY Re-read to ensure expenses/activities are allowable Inquire with SA if uncertain If necessary, revise School Proposal Submit revisions to NCDPI CN Services

FF&VP for SY Partnerships Federal (USDA, DoD) State (NCDA&CS, NCDHHS) Local (Internal & External)

FF&VP for SY Press Release State ( – click on “More News” May 7, 2012) Local (use quotes from CND or Administrative Staff)

FF&VP for SY USDA FF&VP Handbook for Schools Downloadable from USDA FNS website, CN website Text Last Revised: Dec 2010 Front Cover Revised: June 2011 Participating Schools should have a copy to read and reference regularly

FF&VP for SY FF&VP Addendum to the Annual CN Agreement NCDPI included “Proposed Rule” info for SY Must be read/signed/dated by CN Administrator and Superintendent Original mailed to NCDPI On file at NCDPI before 1 st FF&VP Claim can be reimbursed “Copy” with all 3 signatures mailed to CN Administrator for CN Program/Sponsor files

FF&VP for SY FF&VP operates July 1 – June 30

FF&VP for SY FF&VP Allocations CN Administrators informed electronically FF&VP “Grant Details” chart in CNTS School’s annual allocation, funds spent, remaining balance can be viewed 24/7 in the CNTS When FF&VP funds are exhausted, FF&VP is over for the school year

FF&VP for SY FF&VP Allocation for NC = $4 million plus Start up Allocation (July – Sept) Second Allocation (Oct – June)

FF&VP for SY $50-$75 Must be allocated per student/ USDA $62.50 Allocated per student/NC 15% = Start-up 85% = 2 nd Allocation

FF&VP for SY FF&VP Claims Filed monthly in the CN Tech Syst Due before or on 15 th of the month (if 15 th is on weekend or holiday, claim due COB next business day) Electronic payments are faster and encouraged

FF&VP for SY FF&VP Reviews Conducted in districts new to FF&VP Schedule same as “Administrative Review” Year FF&VP conducted (by Zoe) a different date (week) from other NCDPI CN Program reviews

FF&VP for SY FF&VP Reports Semi-Annual (due in January) End-of-Year (due upon completion of FF&VP) or fax reports; no signature required

FF&VP for SY

Program Requirements Develop a plan to implement FF&VP Market the FF&VP Operate FF&VP a minimum of 2 days/wk Serve a minimum of 1 veg/wk Competitively procure all FF&VP expenses Spend majority of allocation on f & v Claim minimum labor and only for CN Staff (Large) Equipment reimbursed with FF&VP Admin Funds must be approved for purchase in advance!! Pay FF&VP expenses in full, then claim for reimbursement

FF&VP for SY Program Requirements (cont.) Small and large equipment may be pro-rated FF&VP snack must be served during operational school day, but not during school meal service times FF&VP snack cannot be served during Before/After School Programs or upon dismissal of school Students in Pre-K Programs must be enrolled in school district (assigned NC Wise #) to participate

FF&VP for SY Menu Planning Research seasonal produce to be knowledgeable of what’s typically available Learn what produce vendor can order Menu a “variety” of fresh fruits & vegetables Be reasonable with what can be eaten uncooked, especially vegetables! Be reasonable as to serving size; texture for young students Buy local Plan promotions Combine fruits & vegetables the FF&VP snack Plan to document specific produce served for FF&VP snack on given day; retain records Menu “fruit & vegetable medley” to use partial cases

FF&VP for SY Procurement Minimum of 2 quotes (preferably 3 or more unless purchasing from DoD or vendor contracted for NSLP) Buy American Rule (for FF&VP, if domestic produce not available, imported product may be used… DOCUMENT!)

FF&VP for SY Procurement (cont.) If district with a FF&VP school(s): 1) Contracts with a FSMC, or 2) CNP plans to do business with someone in the school system, please plan to contact the NCDPI (Zoe) to further discuss.

FF&VP for SY Preparation and Distribution of FF&VP Snack Delegate CN Staff for FF&VP (permanent or rotation) If “volunteers” assisting with FF&VP prep, person(s) must complete a food safety/sanitation class with CN Administrator’s approval Document FF&VP tasks to have record of who did what especially if claiming reimbursement for FF&VP labor Procure containers suitable to carry snack and can withstand sanitation process each day used Encourage students/faculty/staff at school to distribute FF&VP snack and return container to school cafeteria Upon removal from cooler, FF&VP snack eaten within 2 hrs FF&VP “leftovers” should be returned to school cafeteria and handled accordingly

FF&VP for SY Marketing the FF&VP Promote Program importance Spark interest/enthusiasm for support Provide nutrition education

FF&VP for SY So, what is “allowable” in the FF&VP?

FF&VP for SY Allowable/Reimbursable Purchases For Use in the USDA FF&VP (As the NCDPI/Zoe knows it as of June 26, 2012) **This list includes most allowable costs. There may be others.** “Fresh” fruits “Fresh” vegetables Enrolled students and teachers who are providing educational instruction in the classroom at the time the FF&VP snack is served may participate in the FF&VP

FF&VP for SY What is “not allowable” in the FF&VP?

FF&VP for SY Not Allowable/Non-Reimbursable Purchases For Use in the USDA FF&VP (As the NCDPI/Zoe knows it as of June 26, 2012) **This list includes most of the restrictions. There may be others.** No “flavor enhanced” fruits or vegetables i.e. “Grapples” (allowable for NSLP) No dried fruits

FF&VP for SY Non-Food Expenses for Use in the FF&VP For SY … For SY (?)

Labor and the FF&VP Operational (physical) Administrative (mental) …if school must claim any at all.

FF&VP for SY Civil Rights Plan equitably “AJFA” poster?

FF&VP for SY Special Diet Orders to include texture modification and allergies must be honored if a written order signed by child’s physician is on file.

FF&VP for SY Food Safety/Sanitation for Preparing/Serving Produce The same procedures must be followed and adhered to for the FF&VP as for the NSLP.

FF&VP for SY Nutrition Education Resources USDA Team Nutrition (F & V Galore) NCDHHS (NET Lending Library & Resource Manual/CD) DOD (Fact Sheets) NCDA&CS Marketing Division Cooperative Extension Various websites ( YouTube, Google) Utilize them!

FF&VP for SY Points to remember: Begin operating the FF&VP as soon possible once the new SY begins Operate the FF&VP as far into the SY as possible If small or large equipment is needed to operate FF&VP, plan to order before November When the $$$ runs out, the FF&VP is over for the school year!!!

FF&VP for SY More Points to Remember: Kick-off event Market FF&VP Educate students, faculty, and family/community

FF&VP for SY FF&VP goals can be successfully achieved on the local level by: Forming a FF&VP “team” to include partners inside/outside of school Have a written plan that is complete with permissible goals/allowable $$$ Call NCDPI (Zoe) when in doubt

FF&VP for SY If ever a school is in doubt (as to whether an item, food or non-food, or an activity is “allowable”), please inquire!

FF&VP for SY Takeaway Points Plan! Plan! Plan! Competitively procure and spend wisely Begin FF&VP when school starts/soon Serve at least one vegetable/week Menu different types of produce…variety! Document all FF&VP snacks Form partnerships Plan nutrition ed often Let CNP absorb some costs

FF&VP for SY Zoe’s contact information:

FF&VP for SY Always remember… when you don’t know, call Zoe!!!

FF&VP for SY Thank you for participating in the FF&VP Required Educational Session, Part I - Program Requirements. Have a healthy day!