SY 2011-12 OSPI FFVP Annual Training

1. SY 2011-12 OSPI FFVP Annual Training Welcome to the SY 2011-12 OSPI Child Nutrition Services Pre-Recorded Annual Training for the Fresh Fruit and Vegetable Program. At least one employee of the LEA responsible for the administration of the FFVP needs to complete the survey at the end of this webinar. Welcome to the SY 2011-12 OSPI Child Nutrition Services Pre-Recorded Annual Training for the Fresh Fruit and Vegetable Program. At least one employee of the LEA responsible for the administration of the FFVP needs to complete the survey at the end of this webinar.

2. Workshop Objectives At the end of today, you will have an understanding of the history and goals of the FFVP. You will also have an understanding of the FFVP requirements and expectations for: Administration. Operation. Procurement basics. Promotion. Nutrition education. Partnering. SY 2011-12 OSPI FFVP Annual Training The objectives being covered in this portion of the workshop will be on procurement basics. The objectives being covered in this portion of the workshop will be on procurement basics.

3. Please note�. The information provided on these slides should be used as one tool to better understand the Child Nutrition Program's procurement regulations and policy, and should not be relied on as the only source of information as it is not complete. Discuss procurement procedures with your business manager or procurement officer. 3 This presentation is only part of the information you need to understand procurement. The purpose is the provide you with the basic information you need to get started with FFVP procurement. Your best source of information will be from your business manager or procurement officer. Work with them on making sure you follow proper procurement procedures. The WSDA F2S team is currently working on a procurement training primer. Once it is complete, LEAs will be notified of training opportunities.This presentation is only part of the information you need to understand procurement. The purpose is the provide you with the basic information you need to get started with FFVP procurement. Your best source of information will be from your business manager or procurement officer. Work with them on making sure you follow proper procurement procedures. The WSDA F2S team is currently working on a procurement training primer. Once it is complete, LEAs will be notified of training opportunities.

4. What is Procurement? Generally, the purchasing of goods and services. In school meals programs, this process involves: Distinct phases of planning. Drafting specifications. Advertising the procurement. Awarding a contract. Managing the contract. 4

5. Guide to Purchasing Follow proper procurement procedures. Procurement must be: competitive. allow for free and open competition. Use the �Buy American� requirement to the maximum extent possible. Bananas are not a domestic product but o.k. to purchase. 5

6. Buy American USDA requires schools to purchase products of �domestic origin� when purchasing products with federal funds. Domestic food products are processed in the United States using domestic agricultural commodities. Schools may not purchase the cheaper product if it is produced in a foreign country. 6

7. Guide to Purchasing Seek out a variety of vendor sources to provide a reliable supply of produce. USDA encourages you to support local farmers. The term �local� has not been defined. Geographic preference may be applied with unprocessed produce. Minimally processed = unprocessed. 7

8. Where to Purchase Department of Defense (DOD) Fresh Local Resources Local Growers Farmers Markets Orchards Grocery/convenience stores Food Distributors 8

9. Bidding Procedure $40,000 - $74,999 by category Identify product specifications Contact multiple vendors (3 vendor minimum) Document vendor name, price quote, date of contact, and the reason for selection $75,000+ by category Formal Bid Invitation to Bid (ITB) Request for Proposal (RFP) 9 While USDA identifies $100,000 as the amount at which an LEA must go out for a formal bid, Washington State has reduced that amount to $75,000. Check with your business manager to determine if your LEA has reduced this amount further. While not required, it is a best practice to contact multiple vendors for all purchases, even those under $40,000.While USDA identifies $100,000 as the amount at which an LEA must go out for a formal bid, Washington State has reduced that amount to $75,000. Check with your business manager to determine if your LEA has reduced this amount further. While not required, it is a best practice to contact multiple vendors for all purchases, even those under $40,000.

10. Why Bid? Bid purchasing may secure better pricing. Allows for budget management and cost forecasting. May secure additional vendor services. Ensures that vendors continue to provide the lowest price. 10

11. Purchasing Flowchart 11

12. 12 This is an example of an informal bid for apples. As you can see, the LEA filled in all the information. You have a blank informal vendor contact record in your packet.This is an example of an informal bid for apples. As you can see, the LEA filled in all the information. You have a blank informal vendor contact record in your packet.

13. Bidding Procedure Purchase Produce 13

14. Geographical Preference You may support local agriculture producers by purchasing from farmers� markets, orchards, and growers in the community. Must obtain bids from multiple sources: Ex: Farmer Jones, Farmer Smith, and Farmer Grant Only allowed for unprocessed, locally grown produce. Produce may be rinsed, washed, cut, chopped, sliced, diced, shucked, and bagged. 14

15. Food Safety Preventing or reducing the risk of food-borne illness or injury by contaminated produce is a priority. Follow state and local public health requirements. Follow all standard operating procedures regarding food safety. Reject any foods that do not meet specifications. 15

16. Food Safety Train food service employees who prepare and serve food on proper techniques for washing and storing f/v Label, date, and refrigerate fresh-cut items Serve cut melons within 7 days Do not serve raw seed sprouts to highly susceptible populations such as preschool-age children Please use the following reference: www.fns.usda.gov/fns/safety/pdf/best_practices.pdf 16

17. Type the address shown into your internet browser and open the link to complete the survey and document completion of this training. You will receive an email once the survey is submitted; this is your training documentation. Please retain the training documentation with the FFVP records. There is no need to send the documentation to OSPI. Please contact Jennifer Mitchell, FFVP Specialist, if you have any questions or comments about this webinar training. Type the address shown into your internet browser and open the link to complete the survey and document completion of this training. You will receive an email once the survey is submitted; this is your training documentation. Please retain the training documentation with the FFVP records. There is no need to send the documentation to OSPI. Please contact Jennifer Mitchell, FFVP Specialist, if you have any questions or comments about this webinar training.