1. Fresh Fruit and Vegetable Program
(FFVP)
FFVP Handbook
Today we are providing our yearly training for the Fresh Fruit and Vegetable Program. Typically only the new awardees are asked to participate however, recently there have been some important updates FNW would like to share with all participants. Please keep an eye out throughout this presentation for new updates. This will be notated on the slide as new information.

2. FFVP Goals
USDA program that focuses on creating healthier school environment by:
Expanding the variety of fruits and vegetables children experience;
Increasing children’s fruit and vegetable consumption; and
Making a difference in children’s diets.
This is a United States Department of Agriculture (USDA) program that focuses on creating healthier school environments by providing healthier food choices. This program makes a difference in children’s exposure to fresh fruits and vegetables and impacts their present in future health.

3. New Info-Funds -FFVP Funding Allocations have changed slightly
-USDA Memos SP and
-$45 for Oct 1-June 30th
-SY , $5 for July 1-September 30th
As you are aware, there have been some changes made by USDA to FFVP funding. While the program still operates on a school year, funds are provided to the State Agency on a Federal Fiscal Year basis. This is outlined further in USDA Memo SP and During this transition, FFVP operated under a one-time 15 month grant period July 2016 through September 2017.
For this reason, FNW has determined the best method to allocate these funds to sponsors is to award $45 for Oct 1- June 30th. Then sponsors awarded for the School Year will receive $5 per student for July 1-Sept 30th. This will meet the USDA requirement of allotting $50-$75 per student. FNW also hopes that allocating $5 per student during the July-September 30th time period, will decrease the amount of funds left unspent during the summer and early school year months.

4. New Info-Excess Funds
SY sites with 25% or more remaining funds from prior SY were not awarded
Survey regarding difficulties
Monthly s
Quarterly-FFVP Excess Funds Justification
Since FFVP is a highly sought after program, FNW is working towards ensuring allocated funds are spent whenever possible. As in previous years, FNW removes consideration of award, for those schools that have had significant or continuous prior year balances of FFVP allocations. These sites were removed from consideration for inability to adequately expend funds, this included sites with 25% or more remaining funds, in one or more prior fiscal years.
FNW also has future plans to send out a survey as the school year progresses to participants regarding any difficulties sponsors may be facing in expending FFVP funds. These difficulties could include things like issues procuring products, delivery issues, timing, or planning troubles.
FNW will also be sending monthly reminder s beginning in February/March for those awarded sponsors who appear to have higher balances of funds to encourage and assist in facilitating FFVP participation and spending. Additionally, FNW will be asking sponsors who have excess funds to complete an Excess Funds Justification following the end of a quarter, if it is determined that sites have excess FFVP funds.

5. Funding The amount of funds for each student is $50 per school
FFVP funds cannot be moved from one school to another
No more than 10% of funds can be used for Admin costs.
Funds are allocated in 2 quarters:
July 1 – September 30
October 1 – June 30
*If you will not be using all of your funds from the July-September allocation, please let us know ASAP.
*If you will not be using all of your funds from the July allocation, please notify me ASAP. Those funds will be added to the October allocation upon USDA’s approval.

6. Operating Costs
Operating Costs - the cost associated with running the FFVP service
Some examples include:
Purchasing fruits, vegetables and low-fat dips
Nonfood supplies: bowls, trays, baskets, bins, and cleaning supplies
Salary/fringe benefits of operational staff
*Most of the FFVP funds must go toward purchasing fresh fruits and vegetables.
Operating Costs must be documented. This includes expenses for acquiring, delivering, preparing and serving food.
Nondurable/nonfood supplies (disposable bowls, plates, napkins, flatware, bowls, trays, baskets, cleaning supplies, trash bags.)
Precut produce and ready-made produce trays are also allowable.
*Keep in mind that most of a school’s FFVP funds must go toward purchasing fresh fruits and vegetables.
*Reimbursement is based on actual allowable costs.

7. Administrative Costs
Administrative costs - expenses related to organizing and administering the program
These costs include:
Purchasing or leasing of equipment (Up to 10%)
Salaries and benefits for administrative staff
All large equipment purchases need written justification and prior approval.
You can purchase or lease equipment with these funds – refrigerators, coolers, carts, portable kiosks, etc.
Salaries and benefits for employees who maintain financial reports, plan and write menus, order produce, track inventory, and coordinate NE activities.
*Equipment can be purchased using 10% of administrative funds if sufficient funds have been allocated to cover these purchases. All large equipment purchases need a written justification and prior approval from the state office.

8. What is Required? Participate in FFVP training
Complete/Submit monthly claim
Ensure that all claims are correct
Maintain accurate records for five years
*BOTH at the District and School level
Records must be maintained for 5 years at both the District and the school level!

9. Monitoring Review all claims submitted to ensure:
-Majority of funds are used for fresh produce
-Equipment purchases are under 10%
-Labor and non-food costs are minimal
If selected for Administrative Review, the FFVP will be reviewed as well
Excessive corrective action and findings can limit participation in future FFVP years
FFVP schools selected for a Administrative Review will have the FFVP reviewed.
Excessive corrective action, inability to successfully manage the program, lack of support from food service staff and school administration, and/or lack of NE will result in findings. Findings can limit participation in future FFVP years.

10. Production Records Must be maintained daily
Record fruits and vegetables as purchased in cases, pounds, etc.
Record other foods, such as dips, in sections with fruits and vegetables
Monitor and record leftovers – if possible

11. Payroll Hours claimed vary from 30 minutes to two+ hours
Timesheets must be maintained/approved by the Food Service Manager
Payroll
Talk with business manager about allocating hours between NSLP and FFVP

12. How to be Successful Form a Team Program Coordinator
Food Service Manager and kitchen staff
Administration/Guidance Counselor
Teachers
Parents/Parent-Teacher Association
Forming a team helps you successfully implement the FFVP program.
Having a variety of school staff helping run the program ensures a positive turnout and schoolwide involvement. Consider having staff such as the School Nurse, Custodians, and even Parents and the PTA participate in the program.

13. Potential Job Duties Principal –ensure program guidelines are met
Cafeteria Manager –prepare and deliver produce
Custodial staff –manage trash disposal
Nutrition team –create nutrition education materials
Teachers –provide nutrition education lessons
Media Specialist –announcements and newsletter
PTA Specialist–solicit volunteers for preparation
and delivery
Principle-Ensure program guidelines are met and promote the FFVP throughout the school and ensure teachers are providing nutrition education.
Cafeteria Manager-order and receive fruits, vegetables, and supplies. Manage teacher requests and prepare and deliver snacks.
Custodial Staff-Manage trash disposal and supplies.
Nutrition team-provide nutrition education materials to food service staff and teachers, provide connections for learning between teacher lesson plans and FFVP
Teachers-provide nutrition education in the classroom, act like a role model by modeling healthy behaviors.
Media Specialist-conduct newscasts and coordinate information in the school newsletter.
Parent Involvement Specialist/PTA-act as a liaison between parents and school, solicit parent volunteers in snack preparation and delivery.

14. Process Coordinate/Communicate Planning (menu & budgeting)
Ordering and delivery
School storage and distribution
Clean up
Claim submission

15. School Rollout of FFVP Promote to staff at a planning meeting
Publicize through school or district media
Provide parents information at Open House
Organize a special event with special guests
-Superintendent
-Mascots
-Power Panther
Suggest special event to introduce program to students, staff, parents, and media.
Promote to staff at district pre-planning.
Publicize through school or district media.
Provide parents with information by setting up an FFVP table at Open House.
Organize a special event with special guests—superintendent, mascots, Power Panther.

16. Who can receive Fruits and Vegetables?
All children who are enrolled in K-5 at the school
Students have the option of not participating
Teachers that are directly responsible for serving the fruit/vegetable to the students
*FFVP cannot be used for gifts and rewards and cannot be withheld as part of a discipline procedure.
Please be aware that all children enrolled in K-5 at the school is eligible to participate.
All Students must have access to the program but have an option not to participate.
Only teachers directly responsible for serving the students are allowed to receive the fruit and vegetables. Not intended for the general teacher population, other adults in the school, or community residents.

17. Serving Times
Any time other than breakfast and lunch.
Serve once a day or multiple times.
When determining distribution, consider:
grade level and maturity of students
time required for preparation and service
clean-up and garbage concerns
staffing issues
Serve once a day or multiple times (morning and/or afternoon) to maximize participation.
When determining distribution, consider:
time available to eat the fruits and vegetables
time required for preparation and service of fresh fruits and vegetables
clean-up
garbage concerns
staffing issues

18. Best Places to Serve Classrooms, hallways and outside
Centrally located kiosks
As part of nutrition education activities
*Most successful distribution areas are places where children can easily consume the fruits/vegetables.

19. Delivery and Service Teachers sends in the count each morning
Staff place produce in marked containers
Cafeteria is a great and logical point for pick-up
Produce is delivered to the classroom
Teacher distributes to students and presents a Nutritional Education lesson
Containers are returned to the cafeteria
Teachers send counts in the morning and produce is counted out in some type of marked container.
Child nutrition staff count and place produce in marked baskets, bins, bags, etc.
Cafeteria is the most logical spot for central point for pick-up.
Staff, volunteers, sometime the students, deliver to classroom.
Teacher distributes to students at optimal time and presents a NE lesson.
Containers are returned to the cafeteria at the end of the day for sanitation and next-day preparation.

20. Unallowable Items
Processed, canned, or frozen fruits and vegetables and added flavorings
Dried fruits or vegetables and trail mix
Excess amounts of dips and dressings
Fruit or vegetables juices and smoothies
Fruit strips, fruit drops, fruit leather
Spices/seasonings

21. FFVP Limits Vegetable Dips:
Low-fat, fat-free, and yogurt-based dips or dressings
1-2 tablespoons allowed
Fruit Dips:
No dips of any kind allowed
Think creatively! Instead of serving just lettuce, provide lettuce and tomato wedges with a light Italian dressing.
Note: “Prepared Vegetables”: Fresh vegetables (not canned, frozen, dried) can be cooked, but must be limited to once a week.

22. Serving Guidelines Serve 2+ times per week
Serve student favorites, but introduce new items
Make the offerings appealing and easy to grab
Suggestion: provide ½ cup serving
Serve a variety of the same fruit or vegetable
Try “sample sizes” to introduce new items
For more information please reference your application.
Portion sizes- consider the age of students

23. Purchasing Follow state/local purchasing procedures
Purchase from local stores, growers, and farmers’ markets
Support Farm-to-School projects
Buy Florida produce when able and follow Buy American when applicable

24. Leftovers/Cleanup Extra food can be given to students who request it
Increase portion size if there are always leftovers
Those providing the FFVP may participate in tasting
Plan for one day a week to serve leftovers
* Leftovers cannot be taken home by anyone
Provide a share table for leftovers after distribution to the children, at lunch and free…as long as the students receiving the leftovers are part of the FFVP school! Also provide trash bags and disinfecting wipes.
*Share basket for teachers, nurses’ station, custodians, etc., cannot be provided.

25. Menus A centralized monthly menu provides: Consistency
Ensures a variety of items offered
Allows vendor to plan for orders
Encourages nutrition education
Menus

26. Nutrition Education Recommended during the FFVP “snacktime”
Can be done when all students are listening
Include whenever possible
Ask FFVP partners for free promotional items
Make teachers aware of resources like:
and

27. Great Ideas Poster, art projects, and trivia
Education: writing and reading projects, story problems, geography, and experiments
Health/Fitness activities
Staff dress up as food or the Power Panther!
There are so many wonderful ideas that can help your FFVP program thrive. For example:
Mystery fruit or vegetable of the week.
Small white board featuring fruit or vegetable of the day on the serving line.
AM/PM announcements and school newsletter.
Monthly menus sent to teachers and parents.
Additional educational ideas: Experiments, nutrition facts, gardening, geography, writing and reading projects, art projects, trivia and physical activities.

28. Food Safety Procedures
Educate all staff involved in FFVP on food safety
Train on standard operating procedures regarding:
-receiving, storage, labeling and dating
-washing fruits and vegetables prior to distribution

29. Claims/FANS
You have 30 days to submit FFVP claims after the end of the month
Claim must identify monthly school purchase data (produce item, # cases, cost per case)
Operating and Administrative costs are claimed separately
If you submit a combined May/June claim for NSLP, you must submit a combined May/June FFVP claim
Remember: Admin costs are not mandatory!

30. Resources USDA FFVP Handbook Florida Harvesting Calendar
Production Record booklet
FFVP Q&As and Tips
FNW Materials: FNW – FFVP
Additional Resources:
USDA FFVP website
MyPlate Materials
Fruit and Vegetable Nutrition Education

31. We would love to hear from you!
Share your Success!
Take pictures during the program
Use local media to share your stories
Incorporate the FFVP into your wellness policy
We would love to hear from you!

32. New Info-Future Applications
FNW will be requesting enrollment numbers for students in K-5 grades only
If your school services grades beyond K-5, one future change that will be made to FFVP applications for this coming SY will be the request for your schools enrollment numbers for these grades only. FNW believes this will help ensure allocated funds are for the intended age groups only, possibly allowing for more schools to be awarded with these more accurate funding determinations.

33. Contact Information
Nicole Haugdahl (850)
Amy Campbell-Smith (850)