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The Fresh Fruit and Vegetable Program in Florida Schools CONGRATULATIONS! You are from Florida schools that have been chosen to participate in this USDA funded program.
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In Florida, the amount of funds for each student varies from $50 to $70 per student, per week.
Page 3#5 How are funds allocated?
Classrooms are optimal site.
Centrally located kiosks can offer more choices.
Develop policies on trash handling and cleanup in classrooms.
Serve mid-morning or afternoon depending on classroom lunch and breakfast time.
Operates certain hours.
Teachers send students or aides to collect.
Option 1: Bulk produce is available. Staff counts out for students.
Option 2: Teachers send count in morning and produce is counted out in some type of marked container. (baskets (line with paper), plastic bins, bags)
Teachers serve at most optimal time.
Consider clean up in classroom!
Containers are returned to cafeteria.Central Point for Pick Up
Fresh fruits and vegetables provide a healthy, alternate snack for high calorie snacks of low nutritional value.
Different fruits and vegetables provide vitamins, minerals, fiber, and other compounds.
Diets rich in variety of colorful fruits and vegetables may reduce the risk of chronic diseases.
Listed are only a few of the health benefits fresh fruits and vegetables provide:
Vitamin Chelps heal cuts and wounds and keep teeth and gums healthy.
Fiberdecreases risk of coronary heart disease and helps bowel function.
Potassium helps maintain a healthy blood pressure.
Vitamin A keeps eyes and skin healthy and helps to protect against infections.
Processed, canned, and frozen fruits and vegetables.
Dried fruits or vegetables of any kind.
Excess amounts of dips (1 -2 tablespoons low-fat dips or dressings allowed for vegetables only!).
Regular dressings or dips, peanut butter.
Marshmallows, candies, nuts.
Bags of fruit and veggies sent home with children or adults.
Cooked fruits and vegetables.
Follow proper purchasing procedures.
Purchase from vendors, produce growers, farmers’ markets, and distributors.
Commit to farm to school projects.
Nutrition education materials on fruits and vegetables.
Fruit and vegetables should be incorporated into classroom education.
DOE can provide some assistance with nutrition education resources.
Free or low cost materials are available through Team Nutrition, Produce for Better Health, and other FFVP national partners.
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Fresh fruits served raw.
Fresh vegetables served raw.
Non-durable supplies (disposable bowls, plates, napkins, flatware, bowls, trays, baskets, etc.).
Durable supplies (baskets, bins, etc.).
Dips or dressings for vegetables (low-fat or non-fat for veggies, PC serving size, 1-2 tablespoons, schools should limit use).
NO DIPS OR DRESSINGS FOR FRUITS.
Cooking Demonstrations: Check with state FFVP Coordinator.
Pre-cut fresh vegetables.
Pre-cut fresh fruit (51% American grown).
Teachers and staff serve as role models.
Sending any produce items home!
Expenditures for garden items, such as soil, garden tools, compost equipment.
Serving any items after school or before school.
Dips or dressings with fruits.
Sending items on field trips.
Serving during summer feeding.
Using funds for nutrition education materials and promotional materials.
Employees who prepare, portion, and distribute produce can be paid from operational funds.
Staff who coordinate, plan, order, and submit claims are paid from administrative expenses.
Number of hours schools claim vary from 2+ hours/day.
Talk with business manager about allocating hours between NSLP and FFVP.
Provided by Florida DOE.
Maintain 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.
Do not have a specific serving size!
Count of students served is not required!
Record leftovers – if possible.
Monitor classroom leftovers.
Train all staff involved in FFVP on food safety.
Fresh fruits and vegetables are process one (no heating involved).
Educate on Standard Operating Procedures regarding:
Storage of Fresh Fruits and Veggies
Washing and Prep for Service
Hand washing of children in classroom
May need to provide garbage bags and wipes for the classroom.
Extra items can be given to students who request extra.
Plan for one day a week to serve leftovers.
Worse comes to worse, put on service line on Friday.
Good production records will provide a forecasting history.
Small white board features fruit or veggie of the day in the dining room.
Principal features fruit or vegetable of the day during morning announcements.
Provide web-sites for teachers with information about fruits and vegetables.
Flyers with nutritional information are distributed with baskets, etc.
Staff dresses up as fruit or vegetable.
Table tents, posters, bulletin boards.
Fruit or vegetable of the month or week.
“Mystery” fruit or vegetable of the week.
Nutrition resource cart for teachers.
Save your and send your success stories to:
Florida Department of Education
Food and Nutrition Management Section
Attn: Katie Rainka
325 W Gaines Street
Tallahassee, FL 32399