SUMMER FOOD SERVICE PROGRAM (SFSP). Virginia Department of Health 2014 . Module #1: SFSP Overview . Objective: To summarize the SFSP operational requirements . Module #1: SFSP Overview . Purpose
SUMMER FOOD SERVICE PROGRAM(SFSP) Virginia Department of Health 2014
Module #1: SFSP Overview • Objective: • To summarize the SFSP operational requirements
Module #1: SFSP Overview • Purpose • The SFSP provides free, nutritious meals and snacks to children in low-income areas when they are out of school in the summer. The SFSP helps children get they nutrition they need to learn, play, and grow.
Module #1: Program Structure • Funded by the United States Department of Agriculture (USDA) • Administered by Virginia Department of Health (VDH) • Operated locally by approved sponsors • Operates on a Federal Fiscal Year of October 1st through September 30th
Module #1: Eligible Sponsor • The following Sponsors are eligible to participate in the SFSP: • Public or Private, Non-Profit Schools • Indian Tribal Governments • State, City, and County Governments • Private Non-Profit Agencies [IRS 501(c)]
Module #1: Site Types • Sponsors are able to operate the program at three different site types:
Module #1: Site Types • Open Site • Site must be located in an area where 50% of the children are eligible for free or reduced-price school meals. • Meal service operation is available to all children attending the site. • Sponsors are reimbursed for meals served to all children without the need of additional paperwork or enrollment.
Module #1: Site Types • Closed-Enrolled Site • A program that provides activities for a specific group of children. • Serve meals to enrolled children or to an identified group of children, as opposed to the community at large. • Sponsor may claim meals served to all children when 50 percent are income eligible as demonstrated by area eligibility or household income applications.
Module #1: Site Types • Camp Site • A residential or nonresidential day camp offers regularly scheduled food service as part of an organized program for enrolled children. • Sponsor may only claim meals served to children who meet the SFSP income eligibility guidelines.
Module #1: Meal Service • During the meal service, Sponsors and sites must: • Serve the same meal to all children • Ensure all children eat meals on site • Ensure all children receive one meal before anyone receives a second serving • Adhere to local health and sanitation regulations….
Module #1: Meal Service • During the meal service, Sponsors and sites must: • Make adequate arrangements for inclement weather • Claim meals served ONLY during the operating dates and times APPROVED by VDH.
Module #1: Obtaining Meals • Sponsors have two options to obtain and provide meals to their sites:
Module #1: Obtaining Meals • Vended Sponsors establish contracts to obtain meals from: • A school district • A commercial food vendor • Another current SFSP sponsor • Self-preparation Sponsors prepare their own meals
Module #1: Program Requirements • Sponsors must: • Follow all management responsibilities as outlined in the Federal Regulations governing the program (Title 7 Code of Federal Regulations 225) and guidance materials
Module #1: Program Requirements • Sponsors must: • Maintain all required SFSP paperwork for review and audit purposes. These items may include, but are not limited to, invoices and daily meal counts.
Module #1: Program Requirements • Sponsors must: • Train SFSP administrative and operational staff on in-house procedures based upon training offered by VDH.
Module #1: Guidance Materials • The follow SFSP guidance materials assist sponsors with program implementation: • Administrative Guidance for Sponsors • Monitor’s Guide • Site Supervisor’s Guide
Module #1: Guidance Materials • The follow SFSP guidance materials assist sponsors with program implementation: • Nutrition Guidance for Sponsors • Food Buying Guide • Food Buying Guide Calculator
Module #1: Guidance Materials • Throughout the year, VDH provides updates/policy changes in the SFSP operations in the form of memos, training materials and other guidance materials. • http://www.fns.usda.gov/sfsp/policy
Module #1: Allowable Operating Costs • Allowable operating costs are expenses incurred that are directly related to the operation of the food service.
Module #1: Allowable Administrative Costs • Allowable administrative costs are expenses incurred that are directly related to administering the SFSP.
Module #1: Nutrition Education in SFSP • Nutrition education is learning about foods and how they are important to health. • Nutrition education is a good fit for summer feeding program – helping children stay healthy, and keeping them engaged doing something productive.
Module #1: Nutrition Education in SFSP • Research shows that school-age children learn best when they can be active and work together on an activity that they can use right away in their lives . • “Tips for including Nutrition Education in Summer Meal Programs” http://www.afterschoolnetwork.org
Module #1: Program Staff • Your SFSP Liaison at VDH Special Nutrition Programs is the best resource for questions about the SFSP requirements.