the fresh fruit and vegetable program (ffvp) for new schools · the fresh fruit and vegetable...
TRANSCRIPT
The Fresh Fruit and Vegetable
Program (FFVP)
for New Schools
2014-2015
FFVP for New Schools
Welcome
FFVP for New Schools
Goals
This is a United States Department of Agriculture (USDA) program that focuses on creating healthier school environments by providing healthier food choices, 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 to impact their present and future health.
FFVP for New Schools
How To Be Successful
FFVP for New Schools
Form a Team
• Program Coordinator
• Food Service Manager (if not
coordinator) and staff
• Administration
• School Nurse
• Physical Education/Health Teacher
• Curriculum and Guidance Counselor
• Teachers
• Custodians
• Parents/Parent-Teacher Association
• Student Government
FFVP for New Schools
Process
• Coordinate/Communicate
• Planning (menu, budget, etc.)
• Ordering
• Deliveries
• Storage in schools
• Methods of distribution
• Clean up
• Claim submission
FFVP for New Schools
Rollout of FFVP in Schools
(Cannot use FFVP Funds)
• 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—high school students, cheerleaders, superintendent, mascots.
FFVP for New Schools
Fruits & Vegetables
FFVP for New Schools
Who Can Receive Fruits and Vegetables? (page10)
• All children who are enrolled at the school.
• Only teachers that are directly responsible for serving the fruit/vegetable to the students in a classroom setting.
• Not intended for the general teacher population, other adults in the school, or community residents.
• FFVP cannot be used for gifts and rewards and cannot be withheld as part of a discipline procedure.
FFVP for New Schools
Best Times to Serve (page 12)
• Any time during the school day, except during breakfast and lunch.
• Serve once a day or during multiple times with some students served in the morning and some in the afternoon to maximize participation.
• When determining distribution, consider:
grade level
maturity of students
time available to eat the fruits and vegetables
time required for preparation and service of fresh fruits and vegetables
extra clean-up
garbage concerns
staffing issues
*All students must have access to the program, but a student has the option of not participating.
FFVP for New Schools
Best Places to Serve (pages12-13)
• Classrooms
• In hallways
• Centrally located kiosks can offer more choices
• As part of nutrition education activities
• Outside
*Most successful distribution areas are places where children can easily consume the fruits/vegetables.
FFVP for New Schools
Delivery
• 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 plans an
NE lesson.
• Containers are returned to the cafeteria at the end of the day
for sanitation and next-day preparation.
FFVP for New Schools
Unallowable items (page 14-15)
• Processed, canned, and frozen fruits and vegetables.
• Dried fruits or vegetables of any kind.
• Excess amounts of dips.
• Regular dressings or dips, peanut butter, hummus.
• Trail mix.
• Fruit or vegetables juices.
• Fruit that has added flavorings including
fruit that has been injected with flavorings.
• Smoothies.
• Fruit strips, fruit drops, fruit leather.
• Spices/seasonings
FFVP for New Schools
FFVP Limits (page 15)
Dips:
• Vegetables:
Offer only low-fat, yogurt-based or other low-fat
and fat-free dressings
1-2 tablespoons low-fat dips or dressings
allowed for vegetables only!
Think creatively! Instead of serving lettuce,
provide a lettuce and tomato with a light Italian
dressing.
• Fruit: No dips of any kind allowed
Note: “Prepared Vegetables”: Fresh vegetables (not canned,
frozen, dried) can be cooked, but must be limited to once a week.
FFVP for New Schools
Serving Guidelines (page 16)
• Serve 2 or more times per week (reference your application).
• Purchase and serve more of your students’ favorites, but continue efforts to
introduce new items.
• Make the offerings appealing and easy to grab.
• No specific portion size is required - consider the age of students.
• Suggestion is to provide ½ cup for portioned items or prebagged items.
• Serve different varieties of the same fruit (ie. Bartlett, Bosc, and Seckel
pears) or vegetable (bell, sweet banana, and poblano peppers).
• Try “sample sizes” to introduce new items.
FFVP for New Schools
Purchasing (page 17-19)
• Follow proper state/local
purchasing procedures.
• Purchase from local grocery
stores, produce growers, and
farmers’ markets.
• Support Farm-to-School
projects.
• Buy Florida produce when able.
• Buy American when applicable.
FFVP for New Schools
Leftovers/Cleanup (page 18)
• Extra items can be given to students who request extra.
• Increase portion size if there are always leftovers.
• Those providing the FFVP may participate in the FFVP tasting.
• Plan for one day a week to serve leftovers.
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!
• Provide trash bags and disinfecting wipes for the classroom.
*Share basket for teachers, nurses’ station, custodians, etc., cannot be provided.
* Leftovers cannot be taken home by anyone.
FFVP for New Schools
Menus
FFVP for New Schools
Menus
A centralized monthly
menu provides:
– Consistency
– Ensures variety of
menu items offered
– Allows produce
vendor to plan for
orders
– Encourages nutrition
education
FFVP for New Schools
Courtesy of Putnam County School District
FFVP for New Schools
Nutrition Education
FFVP for New Schools
Lessons (pages 20-21)
• Nutrition education lesson is recommended be taught during the time of the FFVP “snacktime”.
• However, for example, it can be given during a time like the morning show or announcements where ALL students will be participating and can received the nutrition education for that FFVP of the day.
• Include whenever possible, even on days the program is not offered.
• Consult with FFVP partners to obtain no-cost promotional items.
• Make teachers and administrators aware of resources like:
• www.choosemyplate.gov
• http://www.fruitsandveggiesmorematters.org/
FFVP for New Schools
Ideas (pages 20-21)
• Monthly/quarterly poster contests to
decorate serving line and classrooms.
• Mystery fruit or vegetable of the week.
• Small white board featuring fruit or
vegetable of the day on the serving
line.
• Staff dresses up as fruit or vegetable.
• AM/PM announcements.
• Monthly menus sent to teachers and
parents.
• Include information about the FFVP
every month in school newsletter.
FFVP for New Schools
Additional Ideas
Science/Math
• Experiments
• Weighing/Measuring
• Nutrition Facts
• Graphing (likes and dislikes)
• Health/Fitness Activities
• Gardening/Composting
• Geography
English
• Story Problems
• Internet Reading
• Writing Projects
• Language
Other
• Art Projects
• Make a recipe book
• Trivia
• Physical Activities
FFVP for New Schools
Questions (pages 20-21)
Can FFVP funds be used to purchase NE materials?
• No, schools should find other methods to fund the
cost of NE materials.
Can schools use FFVP funds for promotional
costs?
• No, costs associated with promotional activities
cannot be funded by FFVP.
FFVP for New Schools
Funding
FFVP for New Schools
Program funds
• For FY14-15, the amount of funds for each Florida student is $50 per student.
• May use no more than 10 percent of the total grant for administrative costs.
Funds are allocated in 2 quarters:
• July 1 – September 30
• October 1 – June 30
NOTE:
If you will not be using all of your funds from the July allocation, please notify me by September 15th (or ASAP) as to how much you will have left by September 30…those extra funds will be added to the October allocation (USDA Memo SP 34-2014)
*Please note that although in the past we allowed FFVP funds to be
moved from one school to another, we are no longer allowing this, as we must stay at the $50 threshold per student.
FFVP for New Schools
Ideas for 1st Quarter spending
• Order produce for delivery in August-September
• Equipment for the program
• Order small supplies (napkins, utensils, paper plates, etc.)
FFVP for New Schools
Reimbursable Costs
FFVP for New Schools
Two Types (pages 22-24)
Operating Costs - the costs of running the FFVP service…documented expenses for acquiring, delivering, preparing, and serving
• Purchasing of the fruits, vegetables, low-fat dips
• Nondurable/nonfood supplies (disposable bowls, plates, napkins, flatware,
bowls, trays, baskets, cleaning supplies, trash bags.).
• Durable supplies (baskets, bins, etc.).
• Precut produce and ready-made produce trays.
• Salaries and fringe benefits of operational employees.
*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.
FFVP for New Schools
Administrative costs - are documented expenses for planning, paperwork, and all
aspects not related to prep and service of fruit and vegetables
• School administrative costs are limited to 10% of the school’s total FFVP grant
• Purchasing or leasing equipment – 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 equipment purchases
need a written justification and prior approval from the state office.
Two Types (pages 22-24)
FFVP for New Schools
Paperwork
FFVP for New Schools
What is Required? (pages 25-26)
• Participation in FFVP training
(whether from the state or from your
district).
• Complete and submit a monthly
claim.
• You are responsible for ensuring
that all claims are correct and
appropriate.
• Maintain accurate records for five
years at BOTH district and school
level.
• Recordkeeping requirements is
similar to other child nutrition
programs.
FFVP for New Schools
Monitoring (page 26)
• Review of all claims submitted for reimbursement
majority of funds are used to purchase fresh
produce
equipment purchases
labor costs and other non-food costs are
minimal
• 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.
FFVP for New Schools
Claims
• 30 days to submit the FFVP claim after the
end of the month
• Claim must identify monthly school
purchase data (produce item, # cases, cost
per case).
• Operating costs and Admin costs are
claimed separately
*Remember: Admin costs are not mandatory!
FFVP for New Schools
Production Records
• Must be maintained on a daily basis.
• Record fruits and vegetables as purchased in cases, pounds, etc.
• Record other foods, such as dips, in sections with fruits and vegetables.
• Record leftovers – if possible.
• Monitor classroom leftovers.
FFVP for New Schools
Payroll
• Number of hours schools claim vary
from 30 minutes to two+ hours/day.
• Time sheet of hours worked
specifically on the FFVP must be
maintained and signed off by the
Food Service Manager.
• Talk with business manager about
allocating hours between NSLP and
FFVP.
FFVP for New Schools
Food Safety Procedures (pages 31-32)
• Train all staff involved in FFVP on food safety.
• Educate on standard operating procedures regarding:
receiving and storage
washing fruits and vegetables prior to distribution
label, dating, and refrigerating fresh-cut items, etc.
FFVP for New Schools
Resources
Every FFVP school will receive a welcome pack consisting of:
• USDA FFVP Handbook
• Tips for Administering the Program
• Florida Harvesting Calendar
• Production Record booklet
• I Tried It! stickers (1 roll)
You may print these materials by downloading them from our website at:
FDACS, FNW - FFVP webpage
Additional Resources:
USDA FFVP website
MyPlate Materials
Fruit and Vegetable Nutrition Education
**Please note that we will be sending out a Survey Monkey via email for you to fill out how many FFVP Teacher Flyers and Parent Brochures your school might need.
FFVP for New Schools
Resources
FFVP for New Schools
Successful Outcomes!
• Positive responses from students, teachers, and principals.
• Changed snack content in schools.
• Children ate new fruits and vegetables.
• Established partnerships with local organizations.
• Increased attention span of students.
FFVP for New Schools
Share Your Successes!
• Keep copies of emails, letters, etc.
• Take pictures during the implementation of the program.
• Use the media.
• Incorporate the FFVP into your district/school wellness policy.
Share your stories and pictures with us!!
FFVP for New Schools
Contact Information
Program Questions
Aimee Ashley
850/617-7409
Claim Questions
Amy Campbell-Smith
850/617-7411
FFVP for New Schools
Thank you!