1. Healthy School Environment
Food Safety
Milk Requirements
Promotion of Dietary Guidelines
Local Wellness Policy

2. Food Safety

3. Food Safety
Prior to Reauthorization, schools required to have at least one food safety inspection per year
Inspection conducted by State or local agency responsible for such inspections
Section Food Safety
Prior to Reauthorization: Schools participating in the school lunch and breakfast programs must, at least once during each school year, obtain a food safety inspection conducted by a State or local governmental agency responsible for food safety inspections.
[Sec. 9(h) of the NSLA]

4. Food Safety (cont.)
Effective July 1, 2005, schools must have at least 2 inspections per year
School must post most recent report and make available upon request
Sec 111
This section increases the number of required food safety inspections to at least two a year and
requires that reports on the most recent inspection be publicly posted and provided to the public upon request.
Note: This section explicitly allows State and local governments to adopt or enforce any requirement for more frequent inspections.

5. Food Safety (cont.)
State to annually audit food safety inspections of schools and
report results to USDA
FY 2006 through FY 2009
USDA required to annually audit State reports
Sec 111:
For FY 2006 through FY 2009, States must annually audit required school food safety inspections and submit the results to USDA.
USDA is required to audit these State reports.
FNS is developing procedures to capture the required information with minimum burden on schools, SFAs and State agencies.

6. Food Safety (cont.)
Also requires that each SFA implement a school food safety program
Must comply with “HACCP” system established by USDA
Effective July 1, 2005
Sec. 111
Prior to Reauthorization: No requirement.
Section 111 also adds a requirement that school food authorities implement a school food safety program for the preparation and service of meals that complies with any “hazard analysis and critical control point” (HACCP) system established by USDA.
USDA is working on guidance about the HACCP system requirements:
Includes discussions with FDA and the National Food Service Management Institute
FDA has developed “A Guide for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments.” This Guide was developed with input from a broad group of stakeholders including regional, State and local health department staff, and members of the Conference for Food Protection, which included industry and consumer groups. The original Guide was issued in 1998, a revision is currently being issued.
The FDA document gives guidance on developing a food safety management system using HACCP principles.
FDA has developed a companion guide for regulators (health department staff) and provides training to them on a regular basis.
NFSMI has developed and implemented a HACCP training network to reach foodservice professionals. Over the last two years 320 HACCP instructors from 48 states have gone through the train-the-trainer course. HACCP training will continue to be offered by NFSMI.
A conforming provision on food safety is found in section 125 that officially recognizes the expansion of the duties of NFSMI to include food safety, including food handling, hazard analysis and critical control point plan implementation, emergency readiness, responding to a food recall, and food biosecurity training.

7. HACCP Hazard Analysis Critical Control Points
The HACCP goal is to prevent food safety problems from happening by identifying and controlling any possible Biological, Chemical, and/or Physical Hazards.

8. HACCP Principles Analyze Hazards Identify Critical Control Points
Establish Critical Limits
Establish Monitoring Procedures
Establish Corrective Action
Establish Verification Procedures
Establish Record–Keeping Procedures

9. HACCP
HACCP is a food safety program that focuses on FOOD and its flow throughout the school food service operation.
School food safety inspections usually focus on personal hygiene and sanitation.
Sanitation and hygiene now become a vital part of an effective food safety plan or Standard Operating Procedures-SOP.

10. Food Safety References
School Food Safety Inspection Requirements, July 1,
Safe Food: HACCP Resource Materials, Iowa State School HACCP Project
Serving It Safe, USDA Manual

11. Do Not Panic…
When we get the “scoop” from USDA, we’ll let you know and schedule state wide HACCP trainings.
If you have any questions, please call your Child Nutrition Program Specialist.

12. Milk Requirements
This section outlines the new requirements concerning the service of milk in the NSLP.

13. Types of Milk Offered
Requires schools to offer fluid milk in a variety of fat contents.
Drops “prior year preference” for schools.
Effective July 1, 2005.
Memo issued.
Section Nutrition Requirements
Prior to Reauthorization: Lunches served by schools participating in the school lunch program must offer:
– fluid milk; and
– a variety of fluid milk consistent with prior year preferences, unless the prior year preference for any particular variety of fluid milk is less than 1% of the total milk consumed at the school.
Section 102:
This section removes the prior year preference requirement and stipulates that the NSLP:
– must offer fluid milk in a variety of fat contents;
– may offer flavored and unflavored fluid milk and lactose-free fluid milk.
FNS issued an implementation memo dated September 16, 2004 to alert SFAs of the change for SY ’s procurements.
Final regulation will be issued.

14. Milk – Disability Requirements
Specifies in law the current policy on accommodating children with disabilities, i.e.,
Schools must provide a fluid milk substitute for students whose disability restricts their diet
Schools must receive a written statement from a licensed physician that:
Identifies the disability; and
Specifies the substitute
Section 102:
This section also stipulates that schools participating in the school lunch program:
– must provide a fluid milk substitute for students whose “disability” restricts their diet, on the receipt of a written statement from a licensed physician that identifies the “disability” and specifies the substitute.
Notes: Schools must make substitutions in response to a request from a licensed physician for students with a “disability” that restricts their diet.
Schools may make substitutions for students with “medical or other special dietary needs” when requested by a recognized medical authority.
No regulatory changes needed as already included as part of general accommodations procedures in 7 CFR Part (g)(1)

15. Milk – Substitutions for Non-Medical Reasons
School may substitute non-dairy beverages nutritionally equivalent to fluid milk for medical or other special dietary need.
Request may be made by medical authority or parent or guardian
School may limit the available substitutions
Section 102:
This section also stipulates that schools participating in the school lunch program:
-- may substitute a non-dairy beverage that is nutritionally equivalent to fluid milk and meets nutritional standards established by USDA for students who cannot consume fluid milk because of a “medical or other special dietary need” (other than a disability).
The substitution must be requested by written statement from a medical authority or the student’s parent or legal guardian and must identify the “medical or other special dietary need” that restricts the student’s diet.
A school is not required to provide non-dairy beverages other than those the school has identified as acceptable substitutes.
Expenses incurred in providing substitutions for fluid milk that are in excess of expenses covered by program reimbursements must be paid by the school district.
The effect of this provision is that parents may request an alternate beverage if the school chooses to implement this option.

16. Milk – Substitutions for Non-Medical Reasons (cont.)
“Nutritionally equivalent” determined by Secretary.
Nutritionally equivalent must include fortification of:
Calcium
Protein
Vitamins A & D
Section 102:
As noted on the previous slide, this section stipulates that the substitute must be nutritionally equivalent to fluid milk and must meets nutritional standards established by USDA.
The standards must include fortification of calcium, protein, vitamin A, and vitamin D to levels found in cow’s milk. USDA may establish additional requirements.

17. Milk – Substitutions for Non-Medical Reasons (cont.)
Substitutions for non-disabled children remain optional
School must notify the State agency if implementing this procedure
Section 102
Schools must notify their State agency that the school is implementing a variation.
Planning a proposed rule given the development of standards and need to have input.
This provision will require extensive development and the publication of the proposed rule for comment.

18. Sale of Milk
Prohibits restrictions on sale of fluid milk products on school premises or during school events.
Effective July 1, 2005.
Finally, this section prohibits schools and institutions participating in the school lunch program from restricting, directly or indirectly, the sale or marketing of “fluid milk products” by the school (or a person approved by the school) at any time or place on school premises or at any school-sponsored event.
FNS plans to issue an interim rule
The primary effect of this provision is to prevent contract limitations on the sale of fluid milk in competition with other beverages. `

19. Dietary Guidelines
Section 103.

20. Provision of Information
USDA to issue guidance to States and SFAs on increasing consumption of foods specifically recommended in most recent Dietary Guidelines for Americans
Effective July 1, 2004
Section Provision of Information.
Prior to Reauthorization: No provisions.
Section 103:
Prior to the beginning of the school year, this section requires USDA to issue guidance to States and school food authorities to increase the consumption of foods and food ingredients that are recommended for increased serving consumption in the most recent Dietary Guidelines for Americans.
Current regulations reflect this recommendation from the 1995 Dietary Guidelines which was very similar to the 2000 recommendation.
FNS plans on issuing an Interim Final rule on this provision.
FNS published the implementation memo “Procurement and Service of Whole Grain Product” on October 22, 2004.

21. Local Wellness Policy

22. Child Nutrition and WIC Reauthorization Act of 2004
Requires local education agencies participating in the Federal school meals programs to have “school wellness policies” in place by first day of the school year
Section 204

23. School Wellness Policy Provisions
Assurance that guidelines for reimbursable school meals shall not be less restrictive than regulation and guidance issued by USDA
A plan for measuring implementation of the school wellness policy, including designation of at least one person to maintain responsibility for program operation
Section 204

24. School Wellness Policy Provisions
Parties involved in development of school wellness policies
Parents
Students
Representatives of the SFA
School board
School administrators
Members of the public
Section 204

25. School Wellness Policy Provisions
To support implementation of these policies, USDA required to provide technical assistance and best practices for State Agencies and schools
Partners collaborating with USDA efforts
USDA
DHHS
CDC
DOEd
Section 204
USDA will issue implementation guidance on School Wellness policy requirements.

26. Resources for States and Schools
Wide range of tools and materials available for schools and States
Fruits and Vegetables Galore
Eat Smart. Play Hard.
Changing the Scene
Team Nutrition
Section 204