Food and Nutrition Services

1. Food and Nutrition Services July 21, 2014

3. Total Revenue - $52,143,660

4. Total Expenses - $55,243,956

5. Free and Reduced Meal Applications Now Available Online! • On-line applications are available in English and Spanish. • Please have computers available to help encourage parents to use the on-line applications. • Paper applications are to be distributed in the student folders. Go to: www.cobbk12.org and click on “Lunch Menus” to get to the on-line application!

6. Free and Reduced Meal Applications (continued) • Confidentiality: By Federal law, a student’s free and reduced meal status should be kept confidential at all times by all staff and faculty. • Official numbers and percentages are calculated on October 31st of each year. • A percentage of applications are verified each year in October. • Sharing of data such as free and reduced numbers and percentages is acceptable. Specific student status information is not permitted unless parent permission is given. • Parent waivers can be received from the cafeteria managers. • For student folders, please do NOT require parents to return free and reduced applications as part of the student packets. • Free and reduced meal forms are government assistance documents that are optional only. • Families that do not need benefits should not apply. This slows down the processing time for families that need the benefits.

7. Student Folders • Materials for folders will be delivered to the schools from the printer, MLS Associates. • English and Spanish meal applications • FNS flyer titled, GrEAT Things • (English and Spanish – 2 sided)

8. MyPaymentsPlus Online Payments • Pay for meals on-line • Check account balances • Set up e-mail reminders for low balances • Make payments using Discover, Visa or Master Card • There is a 4.75% convenience charge for each credit card transaction • www.mypaymentsplus.com • 1-877-237-0946

9. Help Us Have a Smooth Beginning • To help reduce long wait times and frustration in the lunch line, please have all students and student ID’s entered into the computer prior to the first day of school. Elementary Principals • Additionally, please provide class rosters to your cafeteria manager and have students assigned to homerooms in CSIS (OnTrack). • We utilize the student picture files that you provide us each year.

10. Recycling in the Cafeteria • All applicable kitchen items will be recycled • Polystyrene trays cannot be recycled at this time • “Tap and Stack” method of stacking trays must be used – it reduces waste by as much as 40%

11. Reducing Waste • Each day, excessive pounds of untouched food get thrown away in our cafeterias. • Offer vs. Serve allows students to select a minimum number of components for a reimbursable meal. • Please encourage students to make conscious choices about how much food they select. Take what you will eat, eat what you take

12. Meal ServiceOffer vs. Serve Goals The goal of Offer vs. Serve (OVS): To reduce food waste. To allow students to select the foods they prefer and will eat. Students must select the required number of food components. If an adult chooses for the student or requires the student to fill their tray, we are no longer following Offer vs. Serve. Cashier is positioned at the end of the serving line to ensure each student selects the minimum number of components for a reimbursable meal.

13. Student Leftovers and Trash Health Code Once item is served to a student it cannot be served to anyone else. Student can take item they selected back to classroom for later (whole fruit, prepackaged items). Leftovers cannot be collected and given out to other students, teachers, parents or even donated to local shelters, etc.

14. Meal Prices

15. Special Meal Functions • Any functions that use the kitchen, equipment, food, supplies, or staff • Examples: meetings, festivals, dances, or after-school classes • All expenses including supplies, food, labor, electricity and facilities use must be paid through the special meal function invoice. • Please refer to Board Policy KG-R – Use of School Facilities and EE-R – Food Service Management. See your Cafeteria Manager for rates prior to the event so that the cost can be provided ahead of time.

16. FNS and the CCSD Wellness Policy • Annual Local Wellness Plan • First Deadline: August 2014 • First Assignment: Assign a Local School Wellness Representative who creates a School Health Advisory Council • Requirements of District Administrative Rule EEE-R • Completion of wellness activities for students and staff • Wellness representative submits a report for at least two activities for students and one for staff. • New: Nutrition standards for all foods sold in school For more information please contact:Kelley Toon - Area Nutrition and Wellness Supervisor or visit the Wellness Support website: http://support.cobbk12.org/wellness/

17. Georgia Grown • Each month we feature a Georgia or locally grown fresh fruit or vegetable at all of our schools. • We provide our customers with information about the farmers and nutrition facts. • We are committed to collaborating with our community partners to increase our Farm to School initiative.

18. Ensuring Accountability CCSD Employee Handbook

19. Administrative Review Every 3 years Georgia Department of Education and USDA on-site review of FNS program Review approximately 13 schools

20. Health Inspection Bi-Annual Review by Health Department Original posted in serving line area Review checks: Compliance with all State Health Code Requirements Food Safety Sanitation Proper receipt, storage and handling of food

21. In Depth Kitchen Review Annual Review by Area Supervisors Copy sent to Principal 177 items on review 89 items check compliance with Federal and State regulations 50 items check compliance with Health Code Regulations Additional items check compliance with CCSD and FNS policy and procedure

22. On-Site Review Annual Review by Area Supervisors Original signed by Principal Review checks: Proper meal counting Proper Free and Reduced application handling Proper money handling Staff knowledge of Offer vs. Serve

23. ASP Review Bi-Annual Review by Area Supervisors Copy sent to Principal Review checks: Proper snack distribution

24. Routine Site Visits Multiple visits annually by Area Supervisors Visit checks: Compliance with Federal Meal Counting and Claiming Regulations Compliance with Health Code Regulations Proper food safety and sanitation Proper money handling Customer Service Marketing

25. Manager Performance Evaluation Annually by Area Supervisors and Principals Job Description/Evaluation score based on: Financial Accountability Benchmarks Labor Regulations Compliance Local Policy Compliance

26. Cost Analysis Monthly review of Cost Analysis Report by Area Supervisors and Managers Managers complete a Financial Accountability Worksheet to determine how they are performing against established benchmarks - (Section 13)

27. Help Us Serve You Better Customer feedback cards At the register On-line Focus Groups

28. Have a Great School Year! For More Information, Please Contact Us:Food and Nutrition Services6975 Cobb International BoulevardKennesaw, GA 30152(770) 426-3383www.cobbk12.org/centraloffice/foodservices“USDA is an equal opportunity provider and employer.”