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SUCCESSFUL PROGRAM OPERATIONS 2013 Child Nutrition Programs Education Service Center Region 1
SUCCESSFUL PROGRAM
OPERATIONS 2013 Child Nutrition Programs
Education Service Center Region 1
You understand and acknowledge that: o the training you are about to take does not cover the entire
scope of the program; and that o you are responsible for knowing and understanding all
handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.
Safeguard health & well-being of children
Combat child hunger and fight childhood obesity
Provide healthy after school snacks
Encourage consumption of nutritious agricultural commodities
Which Programs Can CE’s Participate In?
o National School Lunch Program (NSLP)
o School Breakfast Program (SBP)
mandated by Texas law if at least 10% or more of students enrolled are eligible for free and reduced meals
o After School Snack Program
o Child and Adult Care Feeding Program (CACFP)
• Provide and claim supper meals
o Seamless Summer Program or Summer Food Service Program
PERMANENT AGREEMENT/ RENEWAL
ARM, Section 02 Application Agreement/Renewal
Policy Statement Definition
o Outlines procedures to implement in benefits of:
o School Breakfast Program
o National School Lunch Program
o After School Snack Program
o Child and Adult Care Feeding Program
o Seamless Summer
o Traditional Summer Feeding
Permanent Agreement
o Entity required to complete prior to implementing any program
o Kept on file within Entity permanently
o May be amended at any time
o SNP-005
oTX-UNPS – Download Forms
oE-mailed, faxed or mailed to TDA
oNote amendment number each time submitted (1, 2, 3)
o TX-UNPS
o Contracting Entity Manager
o Application Packet
o Attachment B: Meal Count/Collection Procedure(s)
o If you are a Private School or RCCI
• Single Audit
Amendments to Policy Statement
o Designation of a Hearing, Reviewing and Verifying Official updated on TX-UNPS as changes occur.
o Attachment B (Meal Count/Collection Procedures) updated before changes implemented.
Policy Statement
Required Attachments at CE Level
(prototype copies)
o Attachment C – Public/Media Release
o Attachment D – Income Eligibility Guidelines
o Attachment E – Notice/Letter to Household
o Attachment F – Application Form
Update Every Year
Policy Statement
Required Attachments at CE Level
(prototype copies)
o Attachment G – Notice/Letter to Household
of Approval / Denial of Benefits
o Attachment H – Notice/Letter of Selection
for Verification
o Attachment I – Notice/Letters of Adverse
Action
o Attachment J – Notice/Letter of
Predetermined Eligibility
Update Every Year
Public Media Release Must Include:
o Eligibility Packet
• Letter to household
• Application
o Income Eligibility Guidelines (IEGs)
o Transmittal
• Document method and date of transmittal
• If faxed, keep confirmation copy
Eligibility Packet
o Posted between March and July
• Found on www.squaremeals.org
o CE may not require each household to submit application
Eligibility Packet Distribution
o Distributed after July 1 to parents or guardians of all children in attendance at the school
o MUST NOT identify student
o Applications processed ASAP (10 days to
process)
BENEFIT ISSUANCE ARM, Section 04 Determining Eligibility
Prior Year Application
o New school year begins July 1 or first day of school.
o Good for 30 operating days or until a new application is received and processed.
• A new application is required after the first 30 operating days of school.
Eligibility Criteria
o Application
• Categorically Eligible
• Income
• Direct Certification
Eligibility Criteria
Categorical Determination o Direct Certification
o Head Start Certification
o Pre-Kindergarten age student of an Even Start Parent
o Foster child
Categorical Determination Certified by LEA
o Homeless Student
o Migrant Student
o Runaway Student
Direct Certification (D.C.)
A list of children who qualify for SNAP and were enrolled in the LEA during the prior year.
o Download from TX-UNPS in July
o Keep a copy of the original list
o Updates must be downloaded and implemented monthly
o Students enrolled in the Head Start Program based on low income criteria and enrolled in the LEA as regular students in academic programs are automatically eligible for free meals.
o A list of students, signed by the Head Start Program and Early Head Start Program Administrator, serves as the approval for eligibility.
Head Start Certification
Even Start
Child must be at pre-kindergarten level
o Parent must be enrolled in Even Start
o Eligibility ends when child enrolls in school
o Documentation from the Even Start official should include the child’s name, effective date, and confirmation that the child has not yet entered kindergarten
Child Nutrition Programs staff cannot determine eligibility for:
o Head Start Programs
o Even Start Programs
o or Pre-K
A list of students qualified as homeless/migrant/runaway from the LEA’s liaison
o Individual applications are not necessary
Homeless/ Migrant/ Runaway Students
Use of Automated Systems in Application Approval Process
o “Batch Applications”
• Alternative to signing all applications
Master Roster of Approved Students (Rosters)
o From all benefit issuance documents, develop a master roster of students.
o Update this list/roster continually as new information is received or students withdraw.
o Develop a system of communication with the cafeteria staff as determined by your approved collection procedure (coded roster, coded ticket, etc.).
o Student eligibility status on the list/roster must match eligibility determination information.
Master Lists/Rosters must contain:
o Student name
o Student benefit
o Date of approval
o Updated information such as transfer or withdrawal
Point-of-Service
That point in the foodservice operation when a
determination can accurately be made that a
reimbursable free, reduced-price or paid meal
has been served to an eligible child at the
correct benefit.
Point-of-Service
Use of Rosters at the Point-of-Service
o Computer versus manual system
o Must be updated regularly
o Must prevent overt identification
o If any emergency where POS system not available (such as computer system crashing), a manual system must be available
Unacceptable Roster Coding
o Using F,R,P
o Color Coding
o 1,2,3 or A,B,C
The medium of exchange must prevent overt identification
Reminder. . . .
o When the application is determined by category (free, reduced, or denied) it must match the master roster on the POS system or the manual master roster of enrolled students.
o During the Administrative Review, a benefit issuance finding can occur if the determination and the roster are different.
Disclosure of Eligibility Information without Parental Consent
o Persons directly connected with the administration or enforcement of a Federal or State Education Program
o Health programs
o Means-tested program
o Comptroller
o Law enforcement agencies
Disclosure of Eligibility
o With Parental Consent May Disclose
• State Medicaid
• State Children’s Health Insurance Program
Aggregate Information
o Number of students eligible by category
o No names may be disclosed
o Can be disclosed without consent
VERIFICATION ARM, Section 06 Verification
Verification Dates
o Current school year approved applications
must be counted on October 1
o Verification process must be completed by
November 15
o Verification reports are due to TDA State
Office by February 1st annually
Confirmation Review
PROCESS OF CONFIRMING APPROVAL OF APPLICATION STATUS
o Confirming Official: conducts confirmation review
o Reviewing Official: establishes initial meal eligibility
o Can not be the same person
Hearing Official – must not be involved in application approval or verification process
Application Status Change from Confirming Review
o No change
o Increase benefit
o Decrease benefit
Verification Methods
o Basic (Error Prone)
o Alternate Method 1
o Alternate Method 2
Basic (Error Prone)
o Lesser of 3% or 3,000 of ALL approved applications
o Applications selected must be error prone
• If the error prone applications do not meet the 3% or 3,000 applications sample size, then the LEA must select the difference from all other approved applications.
o SNAP/TANF are not included as error prone because approval is based by the categorically eligible status of the applicant
Alternate Method 1
o Lesser of 3% or 3,000 of ALL applications
o Includes SNAP/TANF and income applications
o Random Selection involved, each application has an equal chance of being selected
Alternate Method 2
o The lesser of 1% or 1,000 of total approved applications on file on October 1, selected from approved error-prone applications
PLUS
o Lesser of .5% or 500 of the SNAP/TANF approved applications
Household Notification
o TDA provides letter template
o Letter requests written evidence
o Letter must provide specific information
Verifying Official
o Receives all responses
o Reviews for completeness
o Reviews for acceptability
o Determines if eligibility changes
Unresponsive Household and Follow Up
At least one subsequent attempt by:
o Mail
o Telephone
o Email
o Personal contact
Verification Results
o No change in benefit level
o Reduction in benefit level
o Increase in benefit level
o Termination of benefits
Changes in Eligibility
o Increase in benefits levels: effective immediately and implemented in three calendar days
o Decreased benefits levels: must be made in 10 calendar days
(Adverse Action: Meals can be claimed for reimbursement during 10 calendar day notice period)
Important Verification Dates
o November 15:
Verification completed
o February 1:
Final report due on TX-UNPS
Verification Records
o Optional Form
• Verification Summary Worksheet
o Two Required Forms
• Verification Record (located in ARM)
• Verification Report (completed on TX-UNPS)
HEALTHY HUNGER-FREE KIDS ACT 2010
New Meal
Planning
Requirements
Food Based Menu
Planning
Basic Menu Planning
“The menu is the most important
factor in the success of a foodservice
operation.”
Taken from:
School Foodservice Management for the 21st Century, Dorothy
Panell-Martin, 1999
The Well Planned Menu
1. Meets nutritional
goals
2. Controls costs
3. Emphasizes what
customer wants and
will eat
4. Determines program
participation & sales
5. Determines labor
6. Determines skills
7. Uses staff,
equipment
efficiently
8. Determines products
for purchase
9. Leads to accurate
forecasting
10. Makes OVS easier
Key Changes
Under Offer versus Serve, student must
select at least ½ cup of fruit or vegetable
Fat-free (unflavored or flavored) and
unflavored low-fat milk only
Calorie minimum and maximum levels
Intermediate and final sodium reductions
Trans fat limit
Limit on saturated fat
General Overview
Food-Based Menu Planning required
Food-based menu planning required for Lunch
began
SY 2012 - 2013
Food-based menu planning required for Breakfast
beginning
SY 2013 - 2014
General Overview
New age/grade groups for Breakfast/Lunch
Grades K-5, 6-8, 9-12
Effective SY 2013-2014 for breakfast
Effective SY 2012-2013 for lunch
Narrower to provide age-appropriate meals
Able to use same menu for grades K-8 due to
overlap in requirements
Food Based Menu
Planning
• Fruit
• Vegetables
• Meat/Meat
Alternate
• Grain
• Milk
Lunch
Meal Components
Definitions
Food component
One of five food groups for reimbursable
meals
Food item
A specific food offered within the five food
components.
Fruit
Component
Food Based Menu
Planning
Lunch
Fruit
Fruit is now required for breakfast and lunch. The
lunch requirement is a change from current practices
Effective SY 2012-13 for lunch
Effective SY 2014-15 for breakfast
Fruit Fruits/vegetables separated into two
components
Required daily serving at lunch
½ cup
Different sources
Fresh
Frozen without added sugar
Canned in juice/light syrup
Dried fruit options
Fruit
No more than ½ of fruit offerings may be in
the form of juice
100% juice only
¼ cup of dried fruit = ½ cup of fruit
Refer to Food Buying Guide for crediting
Fruit and Fruit Juices
100% fruit and vegetable juice blends juices can
contribute to the daily fruit or vegetable
requirement if:
the first ingredient is 100% fruit juice
Or
the first ingredient is 100% vegetable juice
Vegetable
Component
Food Based Menu
Planning
Lunch
Vegetables
A daily serving that reflects variety over the week
Vegetable subgroup weekly requirements for:
Dark Green (e.g., broccoli, collard greens, spinach)
Red/Orange (e.g., carrots, sweet potatoes, tomatoes)
Beans/Peas (Legumes) (e.g., kidney beans, lentils,
chickpeas)
Starchy (e.g., corn, green peas, white potatoes)
Other (e.g., onions, green beans, cucumbers)
Additional vegetables to meet 5 cup weekly total
Vegetables
Vegetables
Variety of preparation methods available
Fresh, frozen, and canned products
USDA Foods offers a variety of no salt added or
lower sodium products
Changes in crediting of leafy greens
Foods from the beans/peas (legumes) subgroup
may be credited as a vegetable OR a meat
alternate
Crediting Leafy Greens
Raw and cooked greens credit differently
Raw, leafy salad greens credit as half the
volume served:
½ cup of Romaine Lettuce contributes ¼ cup
of dark green vegetable sub-group
½ cup of cooked spinach contributes ½ cup
of dark green vegetable sub-group
Grains
Component
Food Based Menu
Planning
Lunch
Grains
Schools must offer the daily and weekly serving ranges of grains, minimums and maximums
Beginning SY 2012-2013 , at least ½ of grains offered during the week must be whole grain-rich
Beginning in SY 2014-2015, all grains offered must be whole grain-rich
“Whole grain-rich” foods must contain at least 50 percent whole grains
USDA has extended the flexibility in
assessment of the weekly maximums
for grains through:
School Year 2013-14
for both Breakfast and Lunch
Grains
Whole Grain-Rich Criteria
Foods that qualify as whole grain-rich for the
school meal programs are foods that contain
100% whole grain or contain a blend of whole-
grain meal and/or flour and enriched
meal and/or flour of which at least 50% is
whole grain.
Whole grain-rich products must contain at least
50%whole-grains and the remaining grain, if
any, must be enriched.
Criteria for Whole Grain-Rich Foods
Meet the serving size requirements in the
Grains/Breads Instruction, and
Meet at least one of the following:
Whole grains per serving must be ≥ 8 grams
Product includes FDA’s whole grain health
claim on its packaging
Product ingredient listing lists whole grain first
(HUSSC criteria)
What is a Grain??
To be a grain a food item must contain one of
the following:
The whole-grain content per oz. eq based on the
New Grains Chart weights must be at least:
8.0 grams or more for Groups A – G.
For Groups H and I, the volumes or weights
listed must be offered to credit as one oz. eq.
This information may be determined from information
provided on the product packaging or by the
manufacturer, if available.
What is a Grain??
To be a grain a food item must contain one of
the following:
Includes the following Food and Drug
Administration-approved whole-grain health
claim on its packaging:
“Diets rich in whole grain foods and other plant foods
and low in total fat, saturated fat, and cholesterol may
reduce the risk of heart disease and some cancers.”
What is a Grain?? The product ingredient declaration lists whole grains
first, specifically:
Non-mixed dishes
(e.g., breads, cereals): Whole grains must be the
primary ingredient by weight (a whole grain is the
first ingredient in the list with an exception for water)
Mixed dishes
(e.g., pizza, corn dogs): Whole grains must be
the primary grain ingredient by weight (a whole
grain is the first grain ingredient in the list of
grains)
What is a Grain??
The product ingredient declaration lists whole
grains first, specifically:
For foods prepared by the school food service
the recipe is used as the basis for a calculation to
determine whether the total weight of whole-grain
ingredients exceed the total weight of non whole-
grain ingredients.
Grain Breaded Products
Beginning July 1, 2013 (SY 2013-2014), all grains
which are part of battered and/or breaded products
offered must be counted towards the weekly grain
requirement.
Grains - Timeline
The new NSLP and SBP regulations for whole-grain
rich grain products based on oz. eq, became
effective on:
July 1, 2012, the beginning of SY 2012-2013.
All grain products must be credited based on per oz.
eq standards beginning on July 1, 2013, the
beginning of SY 2013-2014.
Criteria for Minimum Serving Sizes
NSLP and SBP regulations, grain products must be
credited using the oz. eq method.
Baked goods, such as breads, biscuits, bagels, etc.,
require 16 grams of creditable grain ingredients in
order to provide 1 oz. eq credit.
For cereal grains such as oatmeal, pasta, and brown
rice, a 1-ounce equivalent is 28 grams (approximately
1.0 ounce by weight) of dry product.
Criteria for Minimum Serving Sizes
For ready-to-eat (RTE) breakfast cereal, 28
grams or 1.0 ounce of product is considered
an ounce equivalent.
Ounce equivalent
1 cup flakes or rounds,
1.25 cups puffed cereal,
¼ cup granola
Criteria for Minimum Serving Sizes
One quarter (1/4) of an oz. eq. is the
smallest amount allowable to be credited
toward the quantities of grains.
If the minimum daily requirement for
grains is 1 oz. eq., this minimum can be
met by offering multiple food items
Grains
Grain-Based Desserts
Only two ounce equivalents of creditable
grain-based desserts allowed at lunch per
school week
Group A oz. eq. for Group A
Bread type coating
Bread sticks (hard)
Chow mein noodles
Savory Crackers (saltines and snack crackers)
Croutons
Pretzels (hard)
Stuffing (dry) Note: weights apply to bread in stuffing.
1 oz. eq. = 22 gm. or 0.8 oz.
3/4 oz. eq. = 17 gm. or 0.6 oz.
1/2 oz. eq. = 11 gm. or 0.4 oz.
1/4 oz. eq. = 6 gm. or 0.2 oz.
Group B oz. eq. for Group B
Bagels
Batter type coating
Biscuits
Breads (sliced whole wheat, French, Italian)
Buns (hamburger and hot dog)
Sweet Crackers4 (graham crackers - all shapes, animal crackers)
Egg roll skins
English muffins
Pita bread (whole wheat or whole grain-rich)
Pizza crust
Pretzels (soft)
Rolls (whole wheat or whole grain-rich)
Tortillas (whole wheat or whole corn)
Tortilla chips (whole wheat or whole corn)
Taco shells (whole wheat or whole corn)
1 oz. eq. = 28 gm. or 1.0 oz.
3/4 oz. eq. = 21 gm. or 0.75 oz.
1/2 oz. eq. = 14 gm. or 0.5 oz.
1/4 oz. eq. = 7 gm. or 0.25 oz.
Group C oz. eq. for Group C
Cookies 3 (plain - includes vanilla wafers)
Cornbread
Corn muffins
Croissants
Pancakes
Pie crust (dessert pies3, cobbler3, fruit turnovers4, and meat/meat alternate pies)
Waffles
1 oz. eq. = 34 gm. or 1.2 oz.
3/4 oz. eq. = 26 gm. o 0.9 oz.
1/2 oz. eq. = 17 gm. or 0.6 oz.
1/4 oz. eq. = 9 gm. or 0.3 oz.
Whole Grain-Rich Ounce Equivalency (oz. eq.) Requirements for the School Nutrition Programs 1, 2
1 The following food quantities from Groups A-G, must contain at least 16 grams of whole-grain or can be made with 8 grams of whole-grain and 8 grams of enriched meal and/or enriched flour to be considered whole grain-rich. 2 Some of the following grains may contain more sugar, salt, and/or fat than others. This should be a consideration when deciding how often to serve them. 3 Allowed only as dessert at lunch as specified in 7 CFR §210.10. 4 Allowed for desserts at lunch as specified in 7 CFR §210.10, and for breakfasts served under the SBP.
Group D
oz. eq. for Group D
Doughnuts4 (cake and yeast raised, unfrosted)
Cereal bars, breakfast bars, granola bars4 (plain)
Muffins (all, except corn)
Sweet roll4 (unfrosted)
Toaster pastry4 (unfrosted)
1 oz. eq. = 55 gm. or 2.0 oz.
3/4 oz. eq. = 42 gm. or 1.5 oz.
1/2 oz. eq. = 28 gm. or 1.0 oz.
1/4 oz. eq. = 14 gm. or 0.5 oz.
Group E oz. eq. for Group E
Cereal bars, breakfast bars, granola bars 4 (with nuts,
dried fruit, and/or chocolate pieces)
Cookies3 (with nuts, raisins, chocolate pieces and/or
fruit purees)
Doughnuts4 (cake and yeast raised, frosted or glazed)
French toast
Sweet rolls4 (frosted)
Toaster pastry4 (frosted)
1 oz. eq. = 69 gm. or 2.4 oz.
3/4 oz. eq. = 52 gm. or 1.8 oz.
1/2 oz. eq. = 35 gm. or 1.2 oz.
1/4 oz. eq. = 18 gm. or 0.6 oz.
Group F oz. eq. for Group F
Cake3 (plain, unfrosted)
Coffee cake4
1 oz. eq. = 82 gm. or 2.9 oz.
3/4 oz. eq. = 62 gm. or 2.2 oz.
1/2 oz. eq. = 41 gm. or 1.5 oz.
1/4 oz. eq. = 21 gm. or 0.7 oz.
Group G oz. eq. for Group G
Brownies 3 (plain)
Cake 3 (all varieties, frosted)
1 oz. eq. = 125 gm. or 4.4 oz.
3/4 oz. eq. = 94 gm. or 3.3 oz.
1/2 oz. eq. = 63 gm. or 2.2 oz.
1/4 oz. eq. = 32 gm. or 1.1 oz.
Group H oz. eq. for Group H
Cereal Grains (barley, quinoa, etc.)
Breakfast cereals (cooked)5, 6
Bulgur or cracked wheat
Macaroni (all shapes)
Noodles (all varieties)
Pasta (all shapes)
Ravioli (noodle only)
Rice (enriched white or brown)
1 oz. eq. = 1/2 cup cooked or 1 ounce (28 g) dry
Group I oz. eq. for Group I
Ready to eat breakfast cereal (cold, dry) 5, 6 1 oz. eq. = 1 cup or 1 ounce for flakes and rounds
1 oz. eq. = 1.25 cups or 1 ounce for puffed cereal
1 oz. eq. = 1/4 cup or 1 ounce for granola
Whole Grain-Rich Ounce Equivalency (oz. eq.) Requirements for the School Nutrition
Programs 1, 2 continued
5 Refer to program regulations for the appropriate serving size for supplements served to children aged 1 through 5 in the NSLP. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast. 6 Cereals must be whole-grain, or whole grain and enriched or fortified cereal.
Meat/Meat
Alternate
Component
Food Based Menu
Planning
Lunch
Meat/Meat Alternate
USDA has extended the flexibility in
assessment of the weekly maximums
for meat/meat alternates through:
School Year 2013-14
for both Breakfast and Lunch.
Meat/Meat Alternate
Meat/Meat Alternate
Daily and weekly requirements for lunch only
2 oz. eq. daily for students in grades 9-12
1 oz. eq. daily for younger students
A variety of meat/meat alternates is encouraged
Soy yogurt will be allowable as meat alternate
½ cup (4 oz.) = 1 oz. M/MA
Milk
Component
Food Based Menu
Planning
Lunch
Got Milk?
Lunch Meal Pattern
Grades
K-5
Grades
6-8
Grades
9-12
Meal Pattern Amount of Food Per Week (Minimum Per Day)
Fluid milk (cups) l 5 (1) 5 (1) 5 (1)
Got Milk?
Allowable milk options: Fat-free (unflavored or flavored)
Low-fat (unflavored only)
Fat-free or low-fat (lactose-reduced or lactose-
free)
Must offer at least two choices
Milk provisions also apply to children
ages 3-4
BR
EAK
FAST
2013-2014 Transitional Year
– Breakfast requirements will be implemented gradually
• To aid in districts planning for changes
• To provide districts and manufacturer’s time to adjust to new meal pattern requirements
• To ease adjustment period for students
2013-2014 Transitional Year
• In effect for coming school year:
– Food Based Menu planning is mandatory
– Half of all grain offerings must be whole grain rich
– Meet daily and weekly grain “minimums”
2013-2014 Transitional Year
• Offer only Fat-free (flavored/unflavored) and Low fat
(1%) unflavored milk
• < 10% of total calories from saturated fat
• Zero grams Trans-fat per serving (all food items)
• No sodium requirements in effect yet
2013-2014 Transitional Year
• Meet weekly calorie
ranges (by age/grade
group)
• Established age/grade
groups
– K-5
– 6-8
– 9-12
– Overlap allows K-12
2013-2014 Transitional Year
• 3 year administrative
review cycle begins
• Weighted nutrient
analysis on one week of
menus
2013-2014 Transitional Year
• Meal pattern components in
SY 2013-2014
– Fruits/Vegetables
–Grains (Optional Meat/Meat alternate)
–Milk
Food Based Menu
Planning
• Fruit/Vegetable
• Grain
• Milk
Breakfast
Meal Components
Grades K-5 Grades 6-8 Grades 9-12
Meal Pattern
(Components)
Amount of Food Per Week (Minimum Per Day)
Fruits* (cups) 5 cups (1 cup) 5 cups (1 cup) 5 cups (1 cup)
Grains** (oz.
equiv.)
7-10 oz. (1 oz.) 8-10 oz. (1 oz.) 9-10 oz. (1 oz.)
Fluid Milk (cups) 5 cups (1 cup) 5 cups (1 cup) 5 cups (1 cup)
Other Specifications: Daily Amount Based on the Average for a 5 Day Week
Min-max Calories 350-500 400-550 450-600
Saturated Fat (% of
total calories)
<10 <10 <10
Sodium (mg) < 430 < 470 < 500
Trans Fat Nutrition label or manufacturer specifications must indicate
zero grams of trans fat per serving
Final Breakfast Meal Pattern
Breakfast Meal Pattern SY 2013-2014
• Breakfast Meal Pattern
– In effect for SY
2013-2014
– *Meal pattern will
change for SY 2014-
2015
Meal Pattern Grades
K-5
Grades
6-8
Grades
9-12
Fruit/Vegetable ½ cup ½ cup ½ cup
Grains (oz. eq.) 7-10 (1) 8-10 (1) 9-10 (1)
Fluid Milk (cups) 5 (1) 5 (1)
5 (1)
Min-max Calories 350-
500
400-
550
450-
600
Saturated fat
(% of total calories)
< 10% < 10% < 10%
Sodium (mg) First sodium limit SY
2014-15
Trans Fat (grams per
serving)
0 0 0
Breakfast Meal Pattern SY 2013-2014
• Serving Multiple
Grade Levels at One
Campus
• Meal pattern allows
for overlap so that
combined campuses
may serve one menu
to all students grades
K-12
9-12
6-8 K-5
Grains Overlap
9-10 offerings meets all age/grade group requirements
K-5
7-10 oz. eq.
6-8
8-10 oz. eq.
9-12
9-10 oz. eq.
Calorie Range Overlap
450-500 calorie range meets all age/grade group requirements
K-5
350-500
6-8
400-550
9-12
450-600
Fruit/
Vegetable
Component
Food Based Menu
Planning
Breakfast
Breakfast Meal Pattern
Grades
K-5
Grades
6-8
Grades
9-12
Meal Pattern Amount of Food Per Week
(Minimum Per Day)
Fruits/
Vegetable (cups) 2.5 (0.5) 2.5 (0.5) 2.5 (0.5)
Fruit/Vegetable
Fruits/Vegetable – there is no change to this existing component
A daily minimum ½ c serving must be offered at breakfast for all age/grade groups
Fruit and Fruit Juices
No limitations on the amount of juice offerings
100% fruit and vegetable juice blends juices can
contribute to the daily fruit or vegetable requirement if:
the first ingredient is 100% fruit juice
Or
the first ingredient is 100% vegetable juice
Remember!
More Than Just Bananas!
Fruit may be offered in several different forms
Fresh
Frozen without sugar added (*exception)
Canned in juice or light syrup
Dried
This is no different than the requirements for lunch
Grains
Component
Food Based Menu
Planning
Breakfast
Grains Breakfast Meal Pattern
Grades
K-5
Grades
6-8
Grades
9-12
Meal Pattern Amount of Food Per Week
(Minimum Per Day)
Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1)
Offer the daily and weekly serving ranges of grains at
breakfast
Beginning SY 2013-2014, half of the grains
offered must be whole grain rich
Beginning SY 2014-2015, all grains offered at
breakfast must be whole-grain rich
• Schools may substitute meat/meat
alternate for grains once daily grains
minimum is met:
Grains
Breakfast Meal Pattern
Grades
K-5
Grades
6-8
Grades
9-12
Meal Pattern Amount of Food Per Week (Minimum
Per Day)
Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1)
OPTIONAL MEATS/MEAT ALTERNATES
• New SBP meal pattern does not require a meats/meat alternates
• Schools may substitute meat/meat alternates for grains once the daily
minimum grain requirement (1 oz eq.) is met
• If you wish to offer a meat/meat alternate at breakfast, there are two options
– Substitute a meat/meat alternate as part of the grain component after
daily grain minimum requirement is offered
– Offer meat/meat alternate as an extra food item
Breakfast Meal Pattern
Meal Pattern Grades K-5 Grades 6-8 Grades 9-12
Amount of Food Per Week (Minimum Per Day)
Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1)
Meats/Meat Alternates (oz eq) 0 0 0
MEATS/MEAT ALTERNATES
SUBSTITUTING FOR GRAINS
• When offering a meat/meat alternate as a substitute for grains in SBP
– Must still offer the 1 ounce minimum equivalent of the daily
grain requirement
– Count the meat/meat alternate toward the weekly grains range
and the weekly dietary specifications
– A serving of 1 oz eq. of meat/meat alternate will credit as 1 oz
eq. of grain
Breakfast Meal Pattern
Meal Pattern Grades K-5 Grades 6-8 Grades 9-12
Amount of Food Per Week (Minimum Per Day)
Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1)
Meats/Meat Alternates (oz eq) 0 0 0
MEATS/MEAT ALTERNATES AS EXTRA
• When offering meat/meat alternate as an extra item
– Must also offer at least 1 ounce equivalent of grains daily as part
of breakfast
– The meat will not count toward the grain component
– The meat will not count toward OVS (not creditable as an extra)
– Meat must fit within the weekly dietary specifications
Breakfast Meal Pattern
Meal Pattern Grades K-5 Grades 6-8 Grades 9-12
Amount of Food Per Week (Minimum Per Day)
Grains (oz eq) 7-10 (1) 8-10 (1) 9-10 (1)
Meats/Meat Alternates (oz eq) 0 0 0
Milk
Component
Food Based Menu
Planning
Breakfast
Got Milk? Breakfast Meal Pattern
Grades
K-5
Grades
6-8
Grades
9-12
Meal Pattern Amount of Food Per Week (Minimum Per Day)
Fluid milk (cups) 5 (1) 5 (1) 5 (1)
Allowable milk options include:
fat-free (unflavored or flavored)
low-fat (unflavored only)
fat-free or low-fat (lactose-reduced or lactose-free)
Must offer at least two choices
Does not alter nutrition standards for milk substitutes (e.g., soy
beverages)
Students may decline milk component under OVS
Offer VS. Serve (OVS)
• Definitions:
• Food Component - One of the three food
groups that comprise reimbursable breakfasts
• Fruit/Vegetable
• Grains
• Milk
Offer VS. Serve (OVS)
• Definitions:
• Food Item – a specific food offered within the
three components
• For the purposes of OVS, an item is the daily
required minimum amount of each food
component that a child can take
Fat free white milk = 1 cup (8 oz.) = 1 milk
component serving
Oatmeal (½ cup) = 1 oz. eq of grains component
Slice strawberries (½ cup) = of 1 fruit/veg
component serving)
Offer VS. Serve (OVS)
• Under OVS, for SY 2013-2014:
– OVS is optional at breakfast (all grades)
– Students must be offered at least four food items
• From the three allowed components
• May decline one item
Offer VS. Serve (OVS)
Fat free white milk
Oatmeal
Banana Whole Grain
Toast
Choose any 3 for a reimbursable
meal
May take all four
Clarification
• How do I count a large Grain
item?
– When a school offers a 2 oz.
eq grain at breakfast
• It counts as two items
• Under OVS, it would
count as two of the four
required items
• A student that selects the
2 oz. eq grain item and
one other item (fruit or
milk) would have a
reimbursable meal.
2 oz. eq grain
offering
Counting Combination Foods
• Breakfast Sandwich
– Provides 1 oz. eq grains and 1 oz. eq meat/meat alternate
• Two options allowed
Count as two items under grain component
Student may not decline item under OVS
Count as 1 item under grain component
Count Meat/Meat alternate as an “extra” food
Sandwich now counts as one “item” in OVS
Student may decline this item
Choosing Items in OVS
• If a school offers two different 1 oz. eq
grain items, may a student take two of
the same grain item under OVS? – Yes, a student may take two of the same 1 oz. eq
grains and they will count as two items under OVS.
– Example:
+++
Reimbursable
Meal
Breakfast in the Classroom
• Offer vs. Serve in the Classroom
• Some or all choices are bundled together
• Offer choices to the extent possible
• Examples:
– Choice of juice flavors
– Choice of milk flavors
– Choice of cereal variety
• No requirement to offer all possible
Conclusion
• 2013-2014 is a Transition Year
• Requirements include:
– Food Based Menu Planning
– One half of Grain offerings must be “whole-grain” rich
– Meet daily and weekly grain “minimums”
– Only 1% low fat and fat-free flavored milk allowed
– <10% calories from saturated fat
– Menu items must be trans fat free (<.5 grams per serving)
Four Dietary
Specifications
Food Based Menu
Planning
Lunch and
Breakfast
Average Requirements
Weekly average requirements
Calories
Sodium
Saturated fat
Daily requirement
Trans fat
Calorie Range
Grade Level:
K-5 (ages 5-10)
Calorie Ranges:
Breakfast: 350-500
Lunch: 550-650
Grade Level:
6-8 (Ages 11-13)
Calorie Ranges:
Breakfast: 400-500
Lunch: 600-700
Grade Level:
9-12 ( Ages 14-18)
Calorie Ranges:
Breakfast: 450-600
Lunch: 750-850
• Minimum and maximum calorie (kcal) levels – Average over course of the week
• Effective SY 2013-2014 for Breakfast
• Effective SY 2012-2013 for Lunch
Sodium Sodium Limits and Timeline
Target 1:
SY 2014-15
Lunch
≤1230mg (K-5)
≤1360mg (6-8)
≤1420mg (9-12)
Breakfast
≤540mg ( K-5)
≤600mg (6-8)
≤640mg (9-12
Target 2:
SY 2017-18
Lunch
≤935mg (K-5)
≤1035mg (6-8)
≤1080mg (9-12)
Breakfast
≤485mg ( K-5)
≤535mg (6-8)
≤570mg (9-12
Final target:
SY 2022-23
Lunch
≤640mg (K-5)
≤710mg (6-8)
≤740mg (9-12)
Breakfast
≤430mg ( K-5)
≤470mg (6-8)
≤500mg (9-12)
Saturated Fat
Limit saturated fat
Less than 10% of total calories
Same as current regulatory standard
No total fat standard
Trans Fat
New trans fat restriction
Nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving
(less than 0.5 gram per serving)
Begins SY 2013-2014 for SBP
Begins SY 2012-2013 for NSLP
Naturally-occurring trans fat excluded e.g. beef, lamb, dairy products
Key Issues To Remember
Identification of reimbursable meal
Fruit and vegetable serving sizes
Grains – whole grain-rich criteria
Milk
Sodium
Trans fat
Is It Reimbursable??
What Does a Reimbursable
Meal Look like?
Identify content of reimbursable lunch and breakfast
near or at the beginning of the serving line(s)
Assures students do not unintentionally purchase a la
carte items, minimize issues at point of sale
Schools have discretion how to identify these foods
Discretion depends on set up, age of children, etc.
What Does a Reimbursable Lunch Meal
Look like?
Does the tray contain at least 3 (full) components
at the required minimum daily serving size?
Fruit
Vegetable
Meat/Meat Alternate
Grain
Milk
Is 1 of the 3 components ½ cup of fruit or
vegetable?
If Yes, It’s Reimbursable!
Menu
Planning
Considerations
Food Based Menu
Planning
Consider This . . . .
• Usually developed for 2-, 3- or 4 weeks
• Help implement the new requirements
• May include seasonal changes
• Should adapt to local food preferences,
availability and capabilities of the food
service operation
Cycle Menus
Advantages of Cycle Menus
1. Saves time
2. Saves money
3. Increases participation
4. Increases purchasing & forecasting
accuracy
5. Meets nutritional needs of the students
More Advantages
6. Increases employee productivity
7. Controls costs
8. Makes employee scheduling easier
9. Makes employee training easier
10. Improves communication
Consider This . . . .
Age/Grade groups
Short and long weeks
Whole-grain rich offerings
Multiple offerings and serving lines
Salad bars
Daily minimums
Vegetable subgroups
Weekly ranges (min/max)
Age Groups
Overlap in K-5 and 6-8 meal patterns
A single menu can meet both patterns
Must meet following:
8-9 oz. eq grains/week
9-10 oz. eq meats/meat alternates/week
Average daily calorie range 600-650
Average daily sodium limit ≤640 mg*
*Note this is final sodium target; no sodium requirement until
SY 2014-15
Age Groups
No overlap in grades 6-8 and 9-12 meal
patterns
Schools that consist of both grade-groups
must develop menus accordingly to meet
needs of these two separate groups
Previously, schools allowed a one grade
level deviation
No allowance for this in new meal pattern
Grade Level: K-5 (ages 5-10)
Calorie Ranges: Breakfast: 350-500
Lunch: 550-650
Grade Level: 6-8 (Ages 11-13)
Calorie Ranges: Breakfast: 400-500
Lunch: 600-700
Grade Level: 9-12 ( Ages 14-18)
Calorie Ranges: Breakfast: 450-600
Lunch: 750-850
Age Groups Comparison
Short and Long Weeks
General approach is to increase or decrease
required weekly quantities by 20% for each day
variation from a standard 5-day week
Weeks with 1 or 2 days may be combined
with either the previous or following week
Daily requirements apply regardless of
week length
Short and Long Weeks Example
Based on Lunch Meal Pattern for K-5
Selected components/dietary specifications
Multiply Offerings and Serving Lines
Regulatory Requirement
Salad Bars
Daily minimums
Vegetable subgroup weekly minimums
Weekly ranges (max/min)
Multiply Offerings and Serving Lines
Regulatory Requirement
“Schools that offer a variety of lunches or
multiple serving lines must make all required
food components available to all students, on
every lunch line, in at least the minimum
required amounts.”
*210.10(k)(2) on page 4147 in Federal Register
Salad Bars
Excellent way to offer variety of vegetables
If a separate serving line, must offer all components of a reimbursable meal All daily and weekly requirements must be met
For vegetable subgroups, schools must offer, but child does not have to take subgroups
Variety within subgroups encouraged but not required
Suggestions for using salad bars http://teamnutrition.usda.gov/Resources/tricks_trade.pdf
Know the planned portion sizes
Pre-portion some foods
Use portion-controlled serving utensils
Daily minimum requirements
Students must select the minimum daily
requirement to meet any single meal
component
All offerings must meet the minimum
requirement
Multiply Offerings and Serving Lines
Multiply Offerings and Serving Lines
Food Item Portion size Vegetable Subgroup
Contribution
Chili con carne with
beans
1 cup 1/2 cup legumes
Chicken Caesar entree
salad
1 salad
(2 cups romaine lettuce,
3 oz grilled chicken)
1 cup dark green
vegetables
Soft taco with chicken 1 taco
(2.5 oz pita, 2 oz grilled
chicken, iceberg lettuce
topping)
N/A
Food Item
Portion size/ Vegetable
Subgroup
Broccoli 1/2 cup dark green vegetables
Pinto beans 1/2 cup legumes
It’s Summer
What Can I
Do To Get
Started?
Food Based Menu
Planning
Menu Planning Resources for the
New Meal Pattern
Team Nutrition Resources teamnutrition.usda.gov
The Food Buying
Guide is being
Updated
Choose My Plate Resources www.choosemyplate.gov/food-groups/vegetables.html
Healthy Meals Resource System at NAL
Food Buying Guide Calculator
fbg.nfsmi.org
Healthy Hunger-Free-Kids Act 2010
Don’t forget the WATER!
Potable water must be provided:
o to all students
o free of charge
o in the cafeteria
o during the meal service
COUNTING AND CLAIMING
ARM, Section 07 Counting and Claiming
Collection Procedures
What is included in the collection procedure?
o Accurate count
o Record the number of meals
o Claim the number of meals
o Medium of exchange
Collection Systems
o Tally sheet
o Counting machine (acceptable for Provision 2)
o Ticket (counted by category)
o Coded bar line card
o Electronic pad
Distribution Sites
o Common location
o Allow adequate time and area for purchase or pick up of medium of exchange to prevent overt identification
o Ability to pre-pay or charge
Point of Service & Meal Count Systems
What type of system?
o CE’s choice
o Based on size of student population
o Number of meals served
Unacceptable Meal Counts
o Attendance counts
o Tray counts
o Classroom counts
o Counts taken away from an authorized POS
Unacceptable Meal Counts
o Prepaid/charged meals counted on day paid instead of day served
o Second meals claimed for reimbursement
o Ineligible persons claimed for reimbursement
o Cash converted to meals (using cash totals to
determine number of meals served)
Unacceptable Meal Counts
o A La Carte items
o Category/cash back-out system
o Delivery counts of meals produced off-site
o Visual identification without backup
Claim for Reimbursement
o Monthly Claim
• Daily, weekly, or monthly meal count by campus
• Counts from each school are entered separately to generate monthly claim
• Submission of claim via TX-UNPS
• Record keeping
Accuclaim Edit Check
o The authorized representative who submits each claim through TX-UNPS is responsible for reviewing and analyzing meal counts to ensure the accuracy of the claim.
o Refer to ARM, Section 7, for steps in performing accuclaim edit checks.
On-Site Review
o Completed by February 1
o Counting system….
• Consistent with policy statement
• Yields actual number of meals
• Prevents overt identification
• Adequate monitoring
o Prototype Review Form is provided in ARM
TX-UNPS Texas Unified Nutrition Programs System
Overview
o Purpose of TX-UNPS
o How to access TX-UNPS
o TX-UNPS Bulletins
Overview
TX-UNPS Processes
o School Nutrition Program
• Annual CE renewal
• Reimbursement claims
• Direct Certification lists
• Food safety inspections
• Verification Report
o Food Distribution Program (FDP) (Commodities)
• Application
• Ordering
o Summer Food Service Program (SFSP)
Gaining Access to TX-UNPS: FND 101 – Certificate of Authority
TX-UNPS project website: http://www.texasagriculture.gov/Home/TXUNPS.aspx
TX-UNPS website https://txunps1.texasagriculture.gov
School Nutrition Programs
Application Screen - SNP
TX-UNPS information – resources – training Videos
http://www.texasagriculture.gov/Home/TXUNPS.aspx
FINANCIAL
ARM, Section 14 Financial Information
ARM, Section 15 Meal Pricing
Financial
o Revenue
o Expenditures
• General Ledger
o Cash Balance Carried Forward
o Three months excess
• Letter to Director of Operations
• Must be approved
Financial
o Interest
o Use of SNP funds
o Employee Meals
o Daily deposits
o State matching funds
o Procurement
o Exclusive Beverage Contract
Meal Pricing
o Full price
o Meal price = to free reimbursement minus paid reimbursement
o Reduced-price o Lunch $.40
o Breakfast $.30
Equity in School Lunch Pricing
o To establish pricing that the free and reduced students do not “carry” the paid students.
o To meet this requirement:
• through the prices charged for “paid” meals; or
• through other non-Federal sources provided to the school nutrition account
Equity in School Lunch Pricing
Annual Review of Paid Lunch Revenue
o Meal Pricing Equity Tool
o Completed and maintained as a required record each year
Meal Pricing
Child Nutrition Program Employees
o Paid from CN funds allowed 1 reimbursable meal at no charge
Adult Meal Pricing
Important Point
CN funds may not be used to supplement adult meals
Two Methods of Calculating Adult Prices
For student programs not to be financially hampered by adult participation, one of the following two methods should be considered when determining the minimum prices charged for adult meals
Adult Meal Pricing
Method 1:
Lunch - highest price paid student
+ reimbursement for a paid student lunch
+ USDA commodity assistance value.
Breakfast - highest price paid student
+ reimbursement for a paid student breakfast
+ severe need reimbursement (if applicable)
Snack - highest price paid student
+ reimbursement for a paid student
Adult Meal Pricing
Method 2:
o Lunch — reimbursement for a free student lunch
+ USDA commodity assistance value.
+ 2 cent supplemental
o Breakfast — reimbursement for a free student breakfast
+ severe reimbursement (if applicable)
o Snack — charge the rate of federal reimbursement for a free student snack.
Provision 2 districts MUST use this method.
EXPENDITURES ARM, Section 14 Financial Information
Examples of Acceptable Expenditures o Food Supplies
o Salaries for cafeteria worker
o Catering Services
o % of a salary for % of time completing Food Service reports each month
o Menu planning software
o Silverware, napkins
o Utilities
o Services • pest control
• trash removal
• janitorial
Examples of Unacceptable Expenditures
o Classroom supplies
o Lease for copier in the Principal's office
o Travel reimbursement for TEACHER workshop
o Cafeteria monitor salary (responsible for discipline during meal time)
o Juice or other foods in the nurse’s office
o Paper goods or supplies used for school events or staff
o Foods of minimal nutritional value (other than garnishes)
o Interest on borrowings
Revenue and Expenditures
o Money received for the National Program Reimbursements is Federal Money
o All goods and services purchased with Federal monies are subject to the governmental procurement bid laws
COMMODITIES ARM, Section 21 USDA-Donated Foods
How to Spend Your Commodity Dollars
o Canned, Frozen Fruits and Vegetables
o Meat, Poultry, Fish, and Pork Products
o Dairy, Beans and Oil Products
o Fresh Fruits and Vegetable Program (DOD)
o Farm to School Program
o Commodity Processing
Commodity Fresh Fruits/Vegetables Program (DOD)
o Available to all CE’s in the commodity program
o Use PAL $$ to purchase fresh produce
o High quality produce
Texas Farm to School Program
o Provides Texas grown products directly from the farmer to the schools.
o The program provides an alternate outlet to Texas farmers that are fading away.
Commodity Delivery to Schools
o Delivery fees by the warehouse
o Set delivery schedules
o TDA notifies commodity warehouse as to each CE’s products to be delivered each week
Commodity order and delivery
Request For Delivery
o Utilizing TX-UNPS
o CE Order Form
o Completed 48 hours prior to delivery date
Overages, Shortages, Damaged
o Notify TDA through TX-UNPS
o Shipment OSD&D Reporting
o TDA may charge CE for overages received not allocated to CE
Commodity Private Storage
o Storage is free for the first 45 days after a new allocation.
o Private storage fees begin on the 46th day after an allocation.
o USDA requires that CE ensure that schools/sites do not have more than a 6 months supply of commodities at any time. This measure is intended to encourage schools/sites to use their commodities in a timely fashion.
More Information
o USDA provides information on how CEs can make best use of commodities - see web site http://www.fns.usda.gov/fdd
o ESC can help with information
o Contact TDA Food Distribution Division with questions
USDA Commodity Complaint Hotline:
1-800-446-6991
Commodity Processing
o Makes efficient use of donated foods
o Convert whole turkeys or cut up chicken into more convenient, ready to use forms (ex: chicken nuggets)
o Most products contain a CN label
o Increases lunch participation - which increases PAL dollars
o Provides Food Safety!
What Does It Cost?
Costs involved:
o Processing fee
• Fee for Service
• Indirect Sale Discount
• Refund Option
o Entitlement dollars
• Total commodity pounds x per lb. cost
o Delivery fee
• Contracted warehouse - based on number of cases delivered
• Local distributor - Fee is built into the case cost
o Storage fee, if applicable
• Contracted warehouse - product incurs storage cost after 45 days in storage
How To Participate In Commodity Processing
o Join a processing co-op
o Start off slowly….commit a limited amount of pounds or a limited amount of entitlement dollars
ETHICS
ARM, Section 16 Ethics
ETHICS
Ethics is defined as the principals of
conduct governing and guiding an
individual or a group.
Food Taken From Schools/sites
o No food, not even leftover food (including milk) is to be purchased and taken from premises.
o This is to protect the integrity of the program and provide for food safety.
Unethical Standards
o Personal gain
o Direct or indirect involvement
o Influence others
o Gratuities
o Kickbacks
o Inclusion in contract clause
o Use of confidential information
Vendor Gifts and Relations
CE officials and employees cannot accept anything of value from a vendor,
such as personal gifts or gratuities
PROCUREMENT
ARM, Section 17 Procurement
Procurement
o Criminal Penalty
o Fraud Statement
o Clean Air and Water Act
o Debarment and Suspension Act
o Certification of Lobbying
o Buy American Provision
o Food Manufacturer's/Wholesaler’s License
TEXAS PUBLIC SCHOOL NUTRITION POLICY
ARM, Section 20 Texas Public School Nutrition Policy
Key Terms
o Competitive Foods
o Foods of Minimal Nutritional Value
o Three Event Days
o Fried Foods
o School Day
Restricted Food Classes
o Competitive Foods
o Foods of Minimal Nutritional Values
Nutrition Standards
Grade Level Commonalities
o French fries and other previously fried potato products
o Fat content
o Deep-fat frying
o Trans fat
Nutrition Standards
Authorized portion sizes
o Same for each grade level. For example, packaged chips, whether they are baked or fried, are limited to 1.5 ounces per bag, and each bag may contain no more than 7.5 grams of fat
The Nutrient Calculator located on the TDA website can help determine if foods meet Nutritional Standards.
http://www.squaremeals.org/FampNResources/ToolsampLinks/NutrientCalculator.aspx
TPSNP POLICY
Refer to ARM Section 20 or TDA website www.squaremeals.org for further clarification regarding FMNV and Competitive Foods for Elementary, Middle/Junior High, and High School.
EXEMPTIONS
o Classroom birthday parties
o Three event days
o TAKS testing
o Field trips
o IEP
o Parents
o Parent / Guardian Permission
Compliance and Penalties
o Enforcer-TDA
o Penalties for violations
• Meal reimbursement disallowed for up to four weeks
• School is required to reimburse food service account for lost reimbursement
• Documented corrective action plan required
Exclusive Beverage Contracts
o If foodservice is NOT included in the contract, then there are no Federal Child Nutrition Program procurement issues.
o If foodservice is included in the contract, then they are required to receive a pro-rata share of the funds.
ACCOMMODATING STUDENTS WITH SPECIAL NEEDS
ARM, Section 13 Accommodating Children With Special Dietary Needs
Definition
o A “person with a disability” is any person who has a physical or mental impairment that substantially limits one or more major life activities, has a record of such an impairment or is regarded as having such an impairment.
o Major life activities covered by this definition include caring for one’s self, eating, performing manual tasks, walking, seeing, hearing, speaking, breathing, learning and working.
SNP Responsibilities
o Schools MUST make substitutions in foods in the reimbursable meal for students who are disabled and whose disability restricts their diet.
o Schools must keep a Doctor’s letter on file at the school.
SNP Responsibilities
o The SNP department is required to offer special meals, at no additional cost, to children whose disability restricts their diet.
o SNP is not required to provide meal services to children with disabilities when the meal service is not normally available to the general student body, unless a meal service is required under the child’s IEP.
Physicians Statement for Children
With Disabilities must Identify:
o The child’s disability;
o An explanation of why the disability restricts the child’s diet;
o The major life activity affected; and
o The food or foods to be omitted and/or substituted
Recognized Medical Authorities
o Physician (Dr.)
o Physician’s Assistant (PA)
o Advanced Practice Nurse (APN)
SNP Responsibilities
o Food allergies or intolerances
• NOT generally disabilities UNLESS anaphylactic
o Accommodation MAY be made BUT is NOT Required
o In many cases, allergies can be dealt with through “Offer-Versus-Serve” or by providing additional selections
Substitutions
o SNP MAY make food substitutions, at their discretion, for individual children who do not have a disability but who are medically certified as having a special medical or dietary need
• Example: religious beliefs
o Under no circumstances are SNP staff to revise or change a diet prescription or medical order.
• No assumptions should be made
• Doctor order must be specific
Diet Orders
o Diet orders do not need to be renewed on a yearly basis, but it is recommended
o Schools are encouraged to ensure that the diet orders reflect the current dietary needs of the child
Lactose Intolerance
o “Lactose intolerance” describes a difficulty digesting the sugar found in milk and milk foods.
o If a student requires lactose-reduced milk, the school may provide lactose-reduced/lactose-free milk as a creditable part of a reimbursable meal without additional documentation.
o If the school serves a meal without milk to a student, they cannot claim reimbursement if offer vs serve is not being implemented.
SEAMLESS SUMMER PROGRAM
ARM, Section 12 Summer Program
Purpose of Summer Feeding
To ensure that children in low-income
areas continue to receive meals during
long school vacations when they do not
have access to school meals.
Summer Feeding Mandate
The Texas legislature mandates participation
o Seamless Summer Option (SSO)
o Summer Food Service Program (SFSP)
for CEs that are public school districts with 50% or greater eligible for free and reduced-price meals.
TEXAS Summer Feeding Mandate
SFA must notify Texas Department of Agriculture online via TX-UNPS of their intent to:
o Operate a summer feeding program directly;
o Arrange for another CE to operate a summer feeding program in their district; or
o Arrange with another entity for the operation of the SFSP in their district.
Summer Feeding Mandate
CEs with 50% or greater eligible for free and reduced-price meals can be granted a waiver for one year for the following reasons:
o Enrollment included fewer than 100 children eligible for free and reduced-price meals.
o The cost of transportation was prohibitive.
o Entities, buildings, or cafeterias were under renovation or construction.
o An alternate provider already sponsored the SFSP in the area.
o Other extenuating circumstances.
Seamless Summer Option (SS0)
o TDA administers this program for schools involved in NSLP, SBP
o Purpose:
• Feed children in low-income areas during summer months with less paperwork and to limit the administrative burden
o Campus/feeding sites are determined by the school officials
o CEs can apply to participate in SSO through TX-UNPS
o CEs must operate the SSO for a minimum of 30 calendar days.
Requirements for SSO Site Applications
CE’s are required to operate the SSO a minimum of 30 calendar days. At a minimum, the CE must submit the following information for each site in TX-UNPS to TDA for program approval:
o Name, address and phone number of site.
o Beginning and ending dates of site operations by feeding site.
o Indicate if the site operates on a year-round entity calendar.
Requirements for SSO Site Applications, continued
o Free and reduced-price data to support site eligibility on site application in TX-UNPS (Schedule A)
• at least 50% free and reduced-price or located in the attendance zone of an area eligible school
o Type of site: open, restricted open, closed enrolled, migrant or camp.
o Organization that will operate the site for the CE, if applicable.
o How meals will be advertised to the community(not applicable for closed enrolled sites and camps).
o Types of meals, including day(s) of week and time(s) of day that meals are served.
Seamless Summer Option
o Children 18 yrs. of age and under can participate
o Open-sites with 50% F/R eligible or higher
• Non-area eligible site can qualify if in attendance zone of a qualifying school
o Site monitored by the CE within first 3 weeks of operation
• USDA may visit at any time
Seamless Summer Option
o Required records
• Claim for Reimbursement and supporting documentation
• Food Production Records
o CEs must advertise program availability to the community
o Civil Rights Poster must be prominently displayed
Meal Patterns and Times
o May only serve and claim reimbursable meals for the SSO in which they are currently approved to serve and claim during the regular school year
o Meal times – recommend 2 hour interval between meals
• Breakfast – in the morning hours
• Lunch – 10 a.m. to 2 p.m.
• Supper – must start before 7 p.m. and end by 8 p.m.
• Snack – any time during child’s day, except during meal
times
Application To Participate and Claims
o CEs participating in Summer Feeding must renew Application/Agreement and Site Applications (Schedule A) no later than July 1
o Claims handled through TX-UNPS
o Reimbursement is:
• total count X free NSLP reimbursement rate for meals
TDA Traditional Summer Food Service Program (SFSP)
o CEs with 50% F/R eligible will have access to this program
o CEs will be notified if they meet criteria
o Visit TDA’s website for information on SFSP at www.squaremeals.org
AFTERSCHOOL CARE PROGRAM
ARM, Section 10 Afterschool Care Program
Purpose
Provides children activities in an organized,
structured, and supervised environment and
includes educational or enrichment
activities.
Eligible Programs
To be eligible to qualify for reimbursement for the Snack Program:
o Must be operated by a school already participating in the NSLP
o Need to provide children with regularly scheduled activities in a setting that is structured and supervised
o Need documentation of a roster or sign-in sheet
Eligible Programs o Eligible programs must include education or
enrichment activities in organized, structured, and supervised settings.
o Including all afterschool extracurricular activities such as,
o Band, Choir, Student Council, Student Clubs, etc.
o At no time may organized athletic programs alone be approved.
o However sports in combination with educational or enrichment activities may participate.
• Must be open to all students
Eligible Sites
o Any entity that is eligible to operate the NSLP
o Must be operated by the entity, but they do not have to use the entities personnel or regular facilities.
• For example, the PTA can operate the Snack Program. However, the school takes full responsibility for meeting program requirements.
Reimbursement
o One snack, per child, per day.
o Through age 18, and mentally or physically disabled at any age.
o Area eligible sites (50% enrolled F/R) may serve up to age 18 at the free rate.
o School can never charge children for snacks claimed at the free rate.
o Non area eligible sites can claim at F/R/P rates.
• Reduced cannot exceed $.15.
o Cannot claim snack on holidays or weekends.
Times of Operation
o After the school day has ended.
o Cannot claim on weekends, holidays, or vacations.
o Reimbursement can be claimed for split session schools, when the day ends.
Content of Meals
o Portions for ages 13-18 shall be no less than portions for ages 6-12.
o Must contain 2 of the following 4:
• Fluid milk (as a beverage or on cereal)
• M/MA (nuts and seeds)
• F/V (or vegetable or fruit juice)
• G/B (whole grain/enriched)
• i.e., cornbread, biscuits, rolls, muffins, pasta, cereal, rice
Meal Pattern
o No Offer vs. Serve
o Both components must be offered in full portions.
o Recommended that sweet items are served no more than 2 times a week.
Application-Agreement; Site Application
o CE’s amend on TX-UNPS
o On Site Application (Schedule A): • Indicate schools/sites that will participate in ASCP
Recordkeeping
At a minimum, CEs must maintain:
o Documentation that site is area eligible
o Applications for non-area eligible
o Snack counts
o Rosters
o Production records
o Reviews at each snack site
Monitoring Requirements
o The state office may review these operations as part of the Administrative Review
o The Snack Program must be monitored
twice/year: • 1st review – 4 weeks after the start-up date
• 2nd review – before school year is completed
o Monitoring Checklist found in Section 10 of ARM
OTHER OPERATIONAL ISSUES
ARM, Section 19 Other Operational Issues
Civil Rights
o A copy of the USDA/FNS “And Justice For All” poster must be displayed in a prominent place in all cafeterias.
o The current nondiscrimination statement and information as to where a complaint may be filed must be included on program materials.
o CEs must establish procedures to receive complaints alleging discrimination and forward all complaints to the Texas Department of Agriculture/USDA.
o Students must have access to all serving lines, eating periods, seating arrangements or eating areas regardless of race, color, sex, handicap, age, or national origin.
Civil Rights o All employees paid from Child Nutrition Funds need to
receive annual training on Civil Rights and sign-in sheets must be kept on file for review.
o The current nondiscrimination statement is:
In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.
To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.
Food Safety Inspections
o CEs must obtain two food safety inspections conducted by a state or local governmental agency between July 1 and June 30 of each school year.
o The most recent inspection must be posted publicly and made available to the public upon request.
o Compliance with this requirement will be part of the Administrative Review process.
o All CEs are required by the regulations to report food safety inspections on TX-UNPS when renewing the CE Application.
HACCP Program
o Each CE is required to have a HACCP (Hazard Analysis Critical Control Points) Policy
o During a review of your program, the monitor will review the CE’s HACCP Policy
o Staff training should be conducted on a continuing basis
HACCP Program
o Follow and validate Critical Control Points
o Standard Operating Procedures (SOPs)
o Recording of Temperatures
o Monitor and Evaluation
Wellness Program
New requirements to update the Wellness Policy
o Nutrition Promotion
o Involve students, parents, school food authority, school boards, school administrators, general public, PE teachers, school health professionals
o Must participate in implementation, Periodic Reviews and Updates
o Public must be notified of how the policy is measured and the assessment of the implementation
ADMINISTRATIVE REVIEW (Coordinated Review Effort– CRE)
ARM, Section 23 Administrative Review
Administrative Review
USDA standardized review process
o Ensures compliance with National School Breakfast, Lunch, and After School Snack Programs
o Required to focus on Breakfast, Lunch and the After School Snack Program
o The review process is changing to be fully determined at a later date
o Beginning 2013-14 reviews conducted every 3 years
Questions
“This service (or product) is provided through the Texas
Department of Agriculture's school nutrition education, and
outreach program funded by the U. S. Department of
Agriculture, Food and Nutrition Service. In accordance with
Federal Law and U.S. Department of Agriculture policy, this
institution is prohibited from discriminating on the basis of
race, color, national origin, sex, age, or disability. To file a
complaint of discrimination, write USDA, Director, Office of
Adjudication, 1400 Independence Avenue, SW, Washington,
D.C. 20250-9410 or call toll free (866) 632-9992
(Voice). Individuals who are hearing impaired or have
speech disabilities may contact USDA through the Federal
Relay Service at (800) 877-8339; or (800) 845-6136
(Spanish). USDA is an equal opportunity provider and
employer” (USDA, 2011).
THANK YOU
Child Nutrition Programs
Education Service Center Region 1
