Fresh Fruit and Vegetable Program Training

2. 2011-2012 Fresh Fruit and Vegetable Program Training Stephanie N. Robinson, Director of Monitoring MS Department of Education Office of Child Nutrition

3. In your opinion, what is most important about the FFVP?

4. The program was designed to introduce and educate children about fresh fruits and vegetables!

5. FFVP Program Purpose • The Fresh Fruit and Vegetable Program (FFVP) provides children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. • It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. • The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program.

6. Workshop Goal Provide training and resources to help you have an effective FRESH FRUIT AND VEGETABLE PROGRAM. We will cover: • Allowable and Unallowable Cost • Reimbursable Cost • Nutrition Education • Partnerships • Proper Claims Procedures • Purchasing • Safety Encourage Program Success!!

7. Good News • Mississippi will receive $2,314,514 in FFVP funding for the upcoming school year • At least 44,967 students will benefit from the program • Participating schools will receive approximately $51 per student enrolled

8. Fund Allocation The total allocation will be divided into two periods: • Period 1: July 1, 2011 – September 30, 2011 • Period 2: October 1, 2011- June 30, 2012 It is important to ‘budget’ FFVP funds to ensure that you are able to serve throughout the school year

9. Startup Funding • There are no startup funds for the FFVP • Advanced funds are not permitted. • You are reimbursed after you have incurred the cost • CN funds could provide a temporary loan to start the program, but must be repaid by the end of the program year.

10. How you got here… School Selection Criteria • Complete an application • Be an elementary school (k-8) • Participate in the NSLP • Represent the highest percentage of students certified for free and reduced price benefits

11. What Schools Must Do As a FFVP recipient, schools must: • Make free fresh fruits and vegetables available to all enrolled children • At least TWICE per week • Provide fresh fruits and vegetables only during the school day • Not before or after school or during summer school • Must be served outside the NSLP and SBP meal periods • 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

12. Who Can Receive Fruits and Vegetables? • The FFVP is for all students in grades K-8 who normally attend your school. Any child who is considered a member of the school and who is present during the service of fruits and vegetables may participate. • Cannot be used as gifts or rewards • Cannot be withheld as a form of discipline • Adults CANNOT participate in the Fresh Fruit and Vegetable Program.

13. THE EXCEPTION-Teacher Modeling Teachers can play a valuable role in modeling positive eating habits by consuming fruits and vegetables along with their students. Teachers may participate under the following conditions • Only teachers who are directly responsible for serving the fruit or vegetable to their students in a classroom setting may partake of the fruit and/or vegetable • Teachers choosing to participate with their students are strongly encouraged to include a nutrition education component to enhance their positive role modeling FFVP Handbook pg. 10-11

14. Meal Accommodations for Students with Disabilities If a child’s disability prevents them from consuming fresh fruits and vegetables as prepared, the school must provide accommodations as they would for other school meals. FFVP Handbook pg. 3

15. FFVP Does Not Allow • The FFFVP does not allow the purchase of: • Processed or preserved fruits and vegetables • ( i.e. canned, frozen, or dried) • Fruit that has added flavoring, including fruit that has been injected with flavorings • Trail mix, rail mix or fruit mixtures with candy • Nuts of any kind • Smoothies • Jellied fruit

16. FFVP Does Not Allow(Continued) • Cottage cheese or peanut butter • Fruit desserts such as fruit pizzas made with cookie dough crust, and fruit tarts • Any fruit or vegetable juice including 100% Juice • Pre-made Salsa • Snack type fruit products such as (i.e. fruit rollups)

17. FFVP Limits Dips • FFVP does not allow dips for fruit • However, in the interest of promoting the consumption of vegetables. Dips may be served with vegetables. • You may only offer low-fat yogurt based or other low-fat or non fat dips. • The amount used should be what is commonly noted as a “serving size for condiments, 1-2 tablespoons.

18. FFVP Limits(Continued) Service of “prepared” vegetables Fresh vegetables that are cooked, must be limited to once per week and must always include a nutrition education lesson related to the prepared item. FFVP Handbook pg. 15

19. Program Implementation • Flexibility in your programs • Implementation Plan • You must operate the program according to the plan on your application • If anything changes complete a “Changes Form”-available on our website • Must be approved by the SA

20. Purchasing Fresh Fruits and Veggies • School must follow proper procurement procedures • Produce must always be graded and inspected according to existing local, State and Federal guidelines FFVP Handbook pg. 17

21. Purchase from local grocery stores, produce growers, and farmers’ markets. Support farm to school projects. The “Buy American” requirement in the NSLP applies to purchases made with FFVP funds. Purchasing Fresh Fruits and Veggies FFVP Handbook pg. 18

22. What Do You Know About the FFVP Program

23. True or False Dips may be offered with fruits in the FFVP to promote the consumption of fruits that children may have never had exposure to. False. Dips may be served with vegetables ONLY, and you may only offer low-fat yogurt based or other low-fat or non fat dips. NOT ALLOWED

24. Fill in the Blank _________ can play a valuable role in __________ positive eating habits by consuming fruits and vegetables along with their students. Answer Teachers can play a valuable role in modeling positive eating habits by consuming fruits and vegetables along with their students.

25. Fill in the Blank Fresh vegetables that are cooked, must be limited to _________ per week and must always include a ___________ education lesson related to the prepared item. Answer Fresh vegetables that are cooked, must be limited to once per week and must always include a nutrition education lesson related to the prepared item.

26. True or False The Fresh Fruit and Vegetable Program allows schools to serve fruits and veggies to students as they’re boarding the buses to go home in the afternoon. False, all FFV should be served and consumed at school.

27. Nutrition Education and Online Resources

28. Nutrition Education Nutrition Education is critical to the success of the FFVP. For some students this may be their first exposure to fruits and vegetables. • School should provide education using a variety of methods depending on grade level • Consult with FFVP partners to obtain no-cost nutrition education items. • The FFVP does not allow the purchase the NE material FFVP Handbook pg. 20-21

29. Nutrition Education Things to remember: • Develop nutrition education that fits your students’ needs • Use FREE resources and education materials • Websites are valuable resources • Integrate activities into the regular classroom lesson plans

30. www.fruitsandveggiesmorematters.org

31. Harvest of the Month HARVESTOFTHEMONTH.COM

33. USDA’s ChooseMyPlate.gov

34. Team Nutrition www.teamnutrition.usda.gov On the left-hand side click “Resource Library” from the menu to get a list of free materials.

35. A PARTNERSHIP is an arrangement where parties agree to cooperate to advance their mutual interests.

36. Partnerships are essential for successful FFVPs. State, local, and private partners help schools better manage the FFVP by: Resolving logistical challenges of the program Providing educational materials for promoting nutritious food choices in and out of the classroom Partnerships FFVP Handbook pg. 29-30

37. Mississippi State Extension Local supermarket Local farmers’ market YMCA/YWCA Media Local hospital Local college Dieticians and dietetic interns School Nurse Local growers Parents-PTA/PTO Community service groups Library Area businesses School Wellness Council Teachers Food Service Staff Possible Partners

39. Reimbursable Program Costs Fresh Fruit and Vegetable Program costs are broken into two categories • Operating costs • Administrative costs FFVP Handbook pg. 22-23

40. Operating Costs Operating Costs are the cost of running your FFVP. These are your documented expenses for acquiring, delivering, preparing, and serving fresh fruits and vegetables. Expenses include: • Buying fruits, veggies, and dips (for veggies only) • NOTE: You must indicate on your monthly claim that is fat-free, low-fat or yogurt based) • Buying nonfood items like napkins, paper plates, serving bowls and trays, cleaning supplies and trash bags • Operational Labor Cost-Salaries and fringe benefits for employees performing tasks related to the service of the FFVP. • Limited to 20% of each month’s claimed operational expenses.

41. Administrative Costs • These are the documented expenses schools have for planning the program, managing paperwork, and all other aspects of the FFVP not related to the preparation and service of fruits and vegetables. Administrative Cost are limited to 10 percent of your school’s total FFVP grant allocation.

42. Administrative Costs(Continued) • Equipment Purchases • Purchasing or leasing large equipment such as refrigerators, coolers, portable kiosks, carts, and sectionizers • Labor • Salaries and fringe benefits for employees who compile and maintain claims and other reports, plan and write menus, order produce, track inventory, and coordinate nutrition promotion activities • Remember: There is a 10% max. for ALL Administrative Cost

43. Equipment Purchases • Equipment purchases must be made at the beginning of the program. • Justification is required • Purchases will not be approved after January 31 unless for emergencies. • “Change Form” on our website includes an equipment justification section

44. Equipment Purchases • If schools are claiming 100% cost equipment under the FFVP, written justification is required. Justification must document: • That the equipment will not be shared with other school feeding programs. • The need for additional equipment and why the current equipment is not sufficient. • How many times the FFVP program will be offered each week and how many times they receive deliveries each week/month.

45. Labor Cost Time sheets are required as documentation for all labor charged to the program. • Prorating of labor cost should be presented to the State Agency for prior approval • Please check your documentation carefully • Avoid “double dipping”. • Number of hours charged to FFVP should be necessary and reasonable. • Operational-20% of each month’s claimed operational expenses. • Administrative-10% of your school’s total FFVP grant allocation.

46. Claims for Reimbursement • Selected schools receive reimbursement for the cost of making free fresh fruits and vegetables available to students during the school day. • Must submit a monthly claim

47. Claim FormLet’s Take a Look

48. Claims for Reimbursement • Submit FFVP claims by the 7th day of the month following the month covered by the claim • Example: August claim is due September 7th

49. Claims for Reimbursement Claim Submission • Claims may be faxed or mailed to the OCN • Submit one copy of the signed claim form • Claims may be faxed only if you have selected the fax authority option in OCeaN. • Claims must be signed by and authorized authority listed in OCeaN.

50. Claims for Reimbursement Late Claims • Claims over 60 days, after the month the FFVP is offered will not be paid • Amended claims-90 days • School may request a one time exception • The cost of items not reimbursed with FFVP funds due to late claims must be paid from some source other than school food service funds. This is an unallowable cost and should be repaid to school food service.