The Fresh Fruit and Vegetable Program in Florida Schools
The Fresh Fruit and Vegetable Program (FFVP) in Florida Schools
2013-2014
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.
2
How are schools selected? • • • •
An elementary school Participate in the NSLP Represent the highest percentage of students certified for free and reduced price benefits Complete an annual application for the FFVP
3
How are funds allocated? • The total enrollment of all schools selected in the state must result in a per student allocation of $50-$75 per year. • For 13-14, the amount of funds for each Florida student is $50 per student, per year. • May use no more than 10 percent of the total grant for administrative costs.
4
Allocation con’t. 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 1 as to how much you will have left by September 30…those extra funds will be added to the October allocation (USDA Memo SP 33-2013)
5
Ideas for the July Allocation Order produce for delivery in AugustSeptember Equipment for the program Order small supplies (napkins, utensils, paper plates, etc.)
6
What must a school do? (page 7) • •
• • •
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 fruit and vegetables outside of the SBP and NSLP meal periods.
7
How to have a successful program? (page 8-9) • • • • • • • • • •
Planning Coordination Communication Buy-in of all staff Ordering Deliveries Storage in schools Methods of distribution Clean up Claim submission
8
Forming a Team at the School Site • • • • • • • • • •
Program Coordinator Food Service Manager (if not coordinator) and staff Administration School Nurse Physical Education/Health Teacher Curriculum and Guidance Counselor Teachers Custodian Parents/Parent-Teacher Association Student Government
9
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.
10
Best times to serve the fruits and vegetables (page 12) • • • •
Any time during the school day except lunch and breakfast (scheduled class time). Serve once a day or during multiple times with some students served in the morning and some in the afternoon to maximize participation. During special events, such as field days, testing, holidays. Days can be changed during special days. 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.
11
Best places to serve the fruits and vegetables (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
12
Delivery to Classroom • • • •
• •
Teachers send count 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.
13
Central Location for Selection by Students • Designated place in cafeteria, common room, or centrally located area. • Applicable for older students who move from class to class in same or different buildings. • Students can make their own selections. • Should be monitored at all times. • Point-of-service information about produce can be made available.
14
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.
15
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 “Prepared Vegetables”: Fresh vegetables (not canned, frozen, dried) can be cooked, but must be limited to once a week
16
Serving Guidelines (page 16) • • • • • • •
Serve 3 or more times per week (reference your application) Purchase and serve more of your students’ favorites, but continue efforts to introduce new items. 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
17
Cleanup/Leftovers (page 18) • Provide garbage bags, trash bags, and disinfecting wipes for the classroom. • Extra items can be given to students who request extra. • Plan for one day a week to serve leftovers. Provide a share table for leftovers after distribution to the children. Provide a small basket in the nurse’s office for tardy or hungry children. Share basket for teachers, custodians, etc., cannot be provided. * Leftover’s cannot be taken home by anyone*
18
Guidelines for purchasing fruits and vegetables (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.
19
Nutrition Education (pages 20-21) • • • •
NE lesson must be taught during the time of the FFVP “snacktime” Include NE whenever possible, even on days the program is not offered. Consult with FFVP partners to obtain nocost promotional items. Make teachers and administrators aware of resources like: • www.TeamNutrition.usda.gov • www.MyPyramid.gov • www.fns.usda.gov/cnd
20
NE 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.
21
NE Questions 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.
22
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 guest— high school students, cheerleaders, superintendent, school mascots.
23
Two Types of Reimbursable costs (pages22-24) Operating Costs are 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.
24
Reimbursable Costs con’t. 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, slicers, 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.
25
What paperwork is required? (pages 25-26) Participation in FFVP training Complete and submit a monthly claim. Claim must identify monthly school purchase data (produce item, # cases, cost per case). Maintain accurate records for three years at BOTH district and school level.
26
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 Admin costs are not mandatory
27
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.
Date 8/24/09 8/25/09 8/26/09 8/27/09 8/28/09 8/28/09 8/28/09 8/31/09 9/1/09 9/1/09 9/1/09 9/2/09 9/2/09 9/3/09 9/4/09 9/2/09 9/2/09 9/2/09
Type Of Produce Golden delicious apples Red plums Baby carrots packs Peaches Bananas Golden delicious apples Red plums Grape giggles Buffalo celery sticks Cherry tomatoes Green beans, snapped Blueberries Strawberries Oranges Fuji apples Buffalo Celery Sticks Radishes Sugar Snap Peas
Pounds, Cases, Each, etc., Served
4 cases (125 ct) 8 cases (60-70 ct) 5 cases (100 2oz) 9 cases (135 ct)
Leftovers Stored 30
Comments
20 35
3 cases
5 cases (100 2 oz) 3 cases 2/5# bags 9 cases (100 2 oz) 16 cases 2/5# 6 flats 10 flats 4 cases (125 ct.) 4 cases (125 ct.)
Produce Discarded 10
Peaches arrived very ripe. Served immediately. 12
1# 1 2
1st grade received leftovers.
Leftovers were put on share table on Friday.
28
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.
29
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.
30
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.
31
SUCCESSFUL!!!!! • Everyone wants it!!!! • 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.
32
FFVP Q & A’s Pages 33-36 http://www.fns.usda.gov/cnd/FFVP/FNSresources.htm
33
Contact Information Program Questions Aimee Ashley 850/617-7409 [email protected]
Claim Questions Amy Campbell-Smith 850/617-7411 [email protected]
FDACS, FNW - FFVP webpage http://www.freshforfloridakids.com/Sponsors/Programs/FreshFruitandVegetableProgram.aspx USDA FFVP website http://www.fns.usda.gov/cnd/FFVP/
34
Thank you!
35
2013-2014
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.
2
How are schools selected? • • • •
An elementary school Participate in the NSLP Represent the highest percentage of students certified for free and reduced price benefits Complete an annual application for the FFVP
3
How are funds allocated? • The total enrollment of all schools selected in the state must result in a per student allocation of $50-$75 per year. • For 13-14, the amount of funds for each Florida student is $50 per student, per year. • May use no more than 10 percent of the total grant for administrative costs.
4
Allocation con’t. 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 1 as to how much you will have left by September 30…those extra funds will be added to the October allocation (USDA Memo SP 33-2013)
5
Ideas for the July Allocation Order produce for delivery in AugustSeptember Equipment for the program Order small supplies (napkins, utensils, paper plates, etc.)
6
What must a school do? (page 7) • •
• • •
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 fruit and vegetables outside of the SBP and NSLP meal periods.
7
How to have a successful program? (page 8-9) • • • • • • • • • •
Planning Coordination Communication Buy-in of all staff Ordering Deliveries Storage in schools Methods of distribution Clean up Claim submission
8
Forming a Team at the School Site • • • • • • • • • •
Program Coordinator Food Service Manager (if not coordinator) and staff Administration School Nurse Physical Education/Health Teacher Curriculum and Guidance Counselor Teachers Custodian Parents/Parent-Teacher Association Student Government
9
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.
10
Best times to serve the fruits and vegetables (page 12) • • • •
Any time during the school day except lunch and breakfast (scheduled class time). Serve once a day or during multiple times with some students served in the morning and some in the afternoon to maximize participation. During special events, such as field days, testing, holidays. Days can be changed during special days. 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.
11
Best places to serve the fruits and vegetables (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
12
Delivery to Classroom • • • •
• •
Teachers send count 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.
13
Central Location for Selection by Students • Designated place in cafeteria, common room, or centrally located area. • Applicable for older students who move from class to class in same or different buildings. • Students can make their own selections. • Should be monitored at all times. • Point-of-service information about produce can be made available.
14
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.
15
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 “Prepared Vegetables”: Fresh vegetables (not canned, frozen, dried) can be cooked, but must be limited to once a week
16
Serving Guidelines (page 16) • • • • • • •
Serve 3 or more times per week (reference your application) Purchase and serve more of your students’ favorites, but continue efforts to introduce new items. 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
17
Cleanup/Leftovers (page 18) • Provide garbage bags, trash bags, and disinfecting wipes for the classroom. • Extra items can be given to students who request extra. • Plan for one day a week to serve leftovers. Provide a share table for leftovers after distribution to the children. Provide a small basket in the nurse’s office for tardy or hungry children. Share basket for teachers, custodians, etc., cannot be provided. * Leftover’s cannot be taken home by anyone*
18
Guidelines for purchasing fruits and vegetables (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.
19
Nutrition Education (pages 20-21) • • • •
NE lesson must be taught during the time of the FFVP “snacktime” Include NE whenever possible, even on days the program is not offered. Consult with FFVP partners to obtain nocost promotional items. Make teachers and administrators aware of resources like: • www.TeamNutrition.usda.gov • www.MyPyramid.gov • www.fns.usda.gov/cnd
20
NE 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.
21
NE Questions 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.
22
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 guest— high school students, cheerleaders, superintendent, school mascots.
23
Two Types of Reimbursable costs (pages22-24) Operating Costs are 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.
24
Reimbursable Costs con’t. 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, slicers, 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.
25
What paperwork is required? (pages 25-26) Participation in FFVP training Complete and submit a monthly claim. Claim must identify monthly school purchase data (produce item, # cases, cost per case). Maintain accurate records for three years at BOTH district and school level.
26
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 Admin costs are not mandatory
27
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.
Date 8/24/09 8/25/09 8/26/09 8/27/09 8/28/09 8/28/09 8/28/09 8/31/09 9/1/09 9/1/09 9/1/09 9/2/09 9/2/09 9/3/09 9/4/09 9/2/09 9/2/09 9/2/09
Type Of Produce Golden delicious apples Red plums Baby carrots packs Peaches Bananas Golden delicious apples Red plums Grape giggles Buffalo celery sticks Cherry tomatoes Green beans, snapped Blueberries Strawberries Oranges Fuji apples Buffalo Celery Sticks Radishes Sugar Snap Peas
Pounds, Cases, Each, etc., Served
4 cases (125 ct) 8 cases (60-70 ct) 5 cases (100 2oz) 9 cases (135 ct)
Leftovers Stored 30
Comments
20 35
3 cases
5 cases (100 2 oz) 3 cases 2/5# bags 9 cases (100 2 oz) 16 cases 2/5# 6 flats 10 flats 4 cases (125 ct.) 4 cases (125 ct.)
Produce Discarded 10
Peaches arrived very ripe. Served immediately. 12
1# 1 2
1st grade received leftovers.
Leftovers were put on share table on Friday.
28
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.
29
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.
30
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.
31
SUCCESSFUL!!!!! • Everyone wants it!!!! • 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.
32
FFVP Q & A’s Pages 33-36 http://www.fns.usda.gov/cnd/FFVP/FNSresources.htm
33
Contact Information Program Questions Aimee Ashley 850/617-7409 [email protected]
Claim Questions Amy Campbell-Smith 850/617-7411 [email protected]
FDACS, FNW - FFVP webpage http://www.freshforfloridakids.com/Sponsors/Programs/FreshFruitandVegetableProgram.aspx USDA FFVP website http://www.fns.usda.gov/cnd/FFVP/
34
Thank you!
35
