Summer Food Service Program - PowerPoint Presentation

Slide1

Summer Food Service Program

Kaye Knudson

Child Nutrition and Food Distribution Programs

Kirsten Baesler, State SuperintendentSlide2

Summer Food Service Program (SFSP)

Federally-funded

program through USDA and administered by State

agencies

Provides free, nutritious meals to low-income children 18 years old and

younger

Persons 19 or older with a physical or mental disability, as defined by the StateOperates when school is not in session

2Slide3

Who Can Be A Sponsor

Public

or private nonprofit schoolsUnits of local, municipal, county, tribal, or state government

Private nonprofit organizations

Public or private nonprofit camps

Public or private nonprofit universities or collegesSlide4

Site

ExamplesSchools

CampsParksChurchesCommunity CentersMigrant Centers

Mobile FeedingSlide5

Data Sources Used To Determine Site Eligibility

.

School DataSchool data may be used to establish area eligibility. In order for a site to be determined area eligible, school data must indicate that the site is located in the attendance area of a school where at least 50% of the children are eligible for free or reduced price meals.

Census

Data

SFSP sites located in a Census Block Group (CBG) or Census Tract in which 50% or more of the children are eligible for free or reduced price school meals are considered area eligible.

Capacity builder http://www.fns.usda.gov/capacitybuilderSlide6

Open Sites and Enrolled Sites

Open site-

All children eat free without the need of additional paperwork because the site is

area

eligible.

Enrolled site – All children eat free because 50% or more of children enrolled at the site are eligible for free or reduced price meals.Slide7

2015 SFSP Reimbursement Rates

Meal Reimbursement

Breakfast

$1.89

Lunch/Supper

$3

.30Snacks $.77

Administrative Reimbursement

Rural Self-Preparation Sites

Other Sites

Breakfast

$

.

1875

Breakfast

$

.

1475

Lunch/Supper

$.3450Lunch/Supper $.2875Snacks $.0950Snacks $.0750Slide8

SFSP Meal Pattern Breakfast

1 milk

1 cup

fluid milk

1 fruit/vegetable

1/2 cup

juice,

1

and/or vegetable

1 grains/bread

2

1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

bread or

cornbread or biscuit or roll or muffin or

cold dry cereal or

hot cooked cereal or

pasta or noodles or

grains

Breakfast Meal Pattern

Select All Three Components for a Reimbursable Meal

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1 Fruit or vegetable juice must be full-strength.2 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.Slide9

SFSP Meal Pattern Lunch/Supper

1 milk

1 cup

fluid milk

2 fruits/vegetables

3/4 cup

juice,

1

fruit and/or vegetable

1 grains/bread

2

1 slice

1 serving

1/2 cup

1/2 cup

bread or

cornbread or biscuit or roll or muffin or

hot cooked cereal or

pasta or noodles or grains

1 meat/meat alternate

2 oz.

2 oz.

2 oz.

1 large

1/2 cup

4 Tbsp.1 oz.8 oz.lean meat or poultry or fish3 oralternate protein product orcheese oregg orcooked dry beans or peas orpeanut or other nut or seed butter ornuts and/or seeds4 oryogurt5Slide10

SFSP Meal Pattern Snack

Select two of the four components for a reimbursable snack

1 milk

1 cup

fluid milk

1 

fruit/vegetable

3/4 cup

juice,

1

fruit and/or vegetable

1 grains/bread

2

1 slice

1 serving

3/4 cup

1/2 cup

1/2 cup

bread or

cornbread or biscuit or roll or muffin or

cold dry cereal or

hot cooked cereal or

pasta or noodles or grains

1 meat/meat alternate

1 oz.

1 oz.1 oz.1/2 large1/4 cup2 Tbsp.1 oz.4 oz.lean meat or poultry or fish3 oralternate protein product orcheese oregg orcooked dry beans or peas orpeanut or other nut or seed butter or

nuts and/or seeds or

yogurt4Slide11

Summer 2014 SFSP Participation Data

Summer 2014 SFSP Participation Data

Statewide

Breakfast

Lunch

Snacks

Supper

Meals

58131

125863

27959

1343

Avg. Days

71.2

69.7

49.736

Avg. Participation48126633197547Slide12

Participation

2014 – 40 Sponsors 70 Sites2015 43 Sponsors 89 SitesSlide13

Map of Sponsors/SitesSlide14

Sponsor

Responsibilities

TrainingMonitoring SitesSubmit Claims for Reimbursement Receive Program PaymentsReviewing sites for compliance

Recordkeeping

Request for off-site meal service (field trips)

Oversee Food ServiceSlide15

Site Responsibilities

State Provides on-line training for Sponsors and Sites

Attend Sponsor TrainingPrepare and serve mealsMeal countingEnsure all meals serve to have all the components for a reimbursable mealFood Safety and SanitationSlide16

TIPS FOR SUCCESS

Engage

Community Partners to help promote sites, activities and resources.Promote your Program by hosting Kick-off event, Flyers sent home with students, School/Agency websites, SFSP Banners.

The more kids you serve the more reimbursement you receive!

Engage kids in activities

Be flexibleSlide17

Contacting

Our Office

Telephone 701-328-2294Toll Free: 1-888-338-3663

Fax: (701)

328-9566

Kaye Knudson: (701) 328-2275

ksknudson@nd.govLinda Schloer: (701) 328-4565 lschloer@nd.govWeb Site: