1. Food and Nutrition Services (FNS) Update
Presented by: Althea Albert-Santiago, SLPS Director Food and Nutrition Services
Erika Hollinshed, Catering Services Specialist
Tenecia Williams, Accountability Specialist
Krystal Simmons, Registered Dietitian, Southwest Foodservice Excellence

2. Management Team
Althea Albert-Santiago, Director of Food and Nutrition Services Department
Tenecia Williams, Accountability Specialist
Erika Hollinshed, Catering Services Specialist
Leanne White, Project Director Health School/ Healthy Communities Grant
Southwest Food Service Excellence, LLC
Carolyn Penn- Director of Dining Services
Jackie Martin -Baker - Asst. Food & Nutrition Director
Krystal Simmons, RD – Nutrition Coordinator
Gary Johnson - Catering Chef
           
November 15, 2018

3. Community Eligibility Program
All Food Programs has to have written approval by Althea Albert-Santiago, Director of Food and Nutrition Services
The District will offer both free breakfast and lunch to all St. Louis Public Schools students
Breakfast Lines
Students will press #9 on key pad only for breakfast
Mandate breakfast first before other activities
Address all line speed issues with Cafeteria Lead as soon as possible
Middle and High School will enter their PIN for the GRAB and GO Breakfast Program
Lunch Lines
Students will press #9 on key pad until Monday, September 10, 2018
All students have a six-digit Personal Identification Numbers (PINs): Example
Students will enter their PIN for lunch
St. Louis Public Schools
11/15/2018

4. Compliance Guidelines
Service Times
Service periods cannot be changed without written request to Althea Albert-Santiago
All service periods are approved by the Department of Education and Secondary
Education (DESE)
In School Suspensions
United States Department Agriculture (USDA) states you cannot punish these students
with food
Students must still receive a reimbursable meal
Menus cannot be changed
Afterschool Snack program –Snacks must include two of the following milk, fruit, vegetable, grain, meat/meat alternative
Protocol: All schools requesting snacks will need to submit written request to
Althea Albert-Santiago
Principals please inform the Afterschool Coordinators to maintain the cleanliness of the
cafeteria and seating area
11/15/2018

5. Compliance Guidelines
Smart Snack Guidelines include changes in calories, sodium, fat, and sugar for both snacks and beverages and regulates vending machines, fundraisers and school stores.
Schools Stores
St. Louis Board of Education Regulation: Business and Non-Instructional Operations Policy R
Only allowed to sell non-food items during the school day.
No food items will be sold during breakfast or lunch in competition with the National School Breakfast and Lunch Program.
Fundraisers
Non food item fundraisers are allowed during the school day.
The standards only apply during school hours (midnight the night before to 30 minutes after the school day ends)
Protocol: All schools requesting fundraisers will need to submit a written request to Althea Albert-Santiago
Check fundraisers ideas on Food and Nutrition webpage
Water
Water is offered to all students during the day
St. Louis Public Schools
11/15/2018

6. The Child and Adult Care Food Program (CACFP)Guidelines
Goal: To update nutrition standards to be aligned with other Federal Nutrition Programs
Head Start, Early Head Start, Pre-K, At-Risk after school Meals Program (dinner/supper program)
First major change to CACFP meal pattern since 1968
Updated meal patterns
Dietary guidelines for Americans, science-based recommendations, stakeholder input
Increased fruits and vegetables, whole grains
Less sugar and saturated fat
Different meal service times
Breakfast, lunch, and snacks will be serve only (students must take all components
Only one type of milk will be served (unflavored)
100% Juice can only be served once per day
Less sweetened grain based items will be served to the pre-K students
November 15, 2018

7. At-Risk Supper Program
Goal: Expand meal programs for students to get a nutritious meal after school
Component of the Child and Adult Care Food Program (CACFP)​
CACFP is a Federal Nutrition Program through the Department of Health and Senior Services ​
Schools that provide an afterschool program can be eligible to participate ​
Supper or snacks are offered through this program  ​
November 15, 2018

8. Breakfast in the Classroom (BIC)
Breakfast in the Classroom (BIC ) takes the traditional school breakfast approach and advances it with one key ingredient: The Classroom.
The goals for BIC :​
Ensures that students are receiving  a healthy breakfast every day ​
Improves student attendance​
Breakfast participation ​
Improves behavior in classroom ​
Students will stay focused longer after eating breakfast ​
Improves academic performance and test scores 
Three phase approach to cover all elementary schools
Breakfast in the Classroom ( Direct Service)
Cafeteria
Second Chance Breakfast: Grab and Go Kiosk
November 15, 2018

9. Fresh Fruit and Vegetable Program
The Goal of the FFVP
Create healthier school environments by providing healthier food choices
Expand the variety of fruits and vegetables children experience
Increase children’s fruit and vegetable consumption
Make a difference in children’s diets to impact their present and future health
How School are Selected
Be an elementary school  (41 schools)
Have a high percentage of students eligible for the Community Eligibility Provision Program
Make free fresh fruits and vegetables available to all enrolled children
Provide fresh fruits and vegetables only during the school day (not before or after school or during summer school)
Widely publicize within the school the availability of free fresh fruits and vegetables
Have documented support of the food service manager, principal and district superintendent
Serve free fresh fruits and vegetables outside of the NSLP and SBP meal periods five days per week
Staff works with FFVP coordinator
For additional information, please contact: 
Tenecia Williams, Accountability Specialist or
November 15, 2018

10. Catering Events
On behalf of the St. Louis Public Schools Food and Nutrition Services Department and Southwest Foodservice Excellence Staff, we are looking forward to catering your special events this upcoming year.
Booking an Event
Please follow the catering guidelines below when placing an order. If you need additional information, contact the Food and Nutrition Services Department at (314) or (314) All catering requests must be submitted by .   
To book a catering event, please contact Erika Hollinshed, Catering Services Coordinator at or call or contact Carolyn Penn, Director of Dining Services at Southwest Foodservice at call  Please copy Althea Albert-Santiago, St. Louis Public Schools Director of Food and Nutrition Services at on all catering orders.
Please complete the Saint Louis Public Schools Catering Request Form within seventy–two hours prior to the day of the event. Prices are available upon request.
All catering request ,confirmation orders, and invoices will be forwarded to the Building Administrator/Principal.
Prior to any catering request being approved, the Building Administrator/Principal will need to send a confirmation stating that there is enough budget to cover the catering event.
For additional information and menus, please consult our Saint Louis Public Schools Catering Guide.
November 15, 2018

11. Non-discrimination Statement
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights; 1400 Independence Avenue, SW Washington, D.C ; (2) fax: (202) ; or (3) OR This institution is an equal opportunity provider.
November 15, 2018

12. Contact Information
Food and Nutrition Services/
Health and Wellness Department
Althea Santiago, Director Food/ Nutrition Services
District Cell Number:
Office Number:
M. Leanne White, Project Director Healthy Schools /Healthy Communities(HSHC) Grant
Margaret.
District Cell Number:
Tenecia Williams, Accountability Specialist
Office Number:
Erika Hollinshed, Catering Services Coordinator
Number:
Southwest Foodservice Excellence (SFE)
Carolyn Penn, General Manager
District Cell Number:
Southwest Office Number:
Jackie Martin-Baker, Asst. General Manager
Krysta Simmons, Associate Director of Nutrition
District Cell Number:
SFE Office Number:
November 15, 2018