Welcome Certified Corporate Trainers Recertification Training 2010

1. Welcome Certified Corporate Trainers Recertification Training 2010

2. INTRODUCTIONS RULES OF THE ROAD AGENDA REVIEW

3. Provides: nutrition education referrals to other health services supplemental foods Serves: Women Pregnant Post-partum Breastfeeding Infants Up to 1 year of age Children 1 to 5 years of age What is WIC’s Purpose?

4. WIC Program • To be on the program, a person must: • Live in the state of Virginia • Be a nutritional risk • Meet income requirements

5. WIC Program Changes October 1, 2009 & Beyond FAQ’s-Common Myths Your Role GOALS & OBJECTIVES

6. LET’S TALK ABOUT CHANGE

7. A Fresh, New Look After 30 years, WIC foods changed!! The Allowable Foods List changed! The Division of WIC and Community Nutrition Services has changed its name and look also!

8. New Foods Whole grain bread Whole grain tortillas Brown Rice Fruits and Vegetables (canned or fresh) Baby Food Salmon New Processes Cash value vouchers CVV’s Fruits and Vegetable Clients pay difference Summary of Allowable Food Changes Effective October 1, 2009, the Virginia WIC Program implemented the changes mandated by the USDA. The following occurred:

9. Ross Product Name & Label Changes

10. Cont’dProduct Name & Label Changes

11. GROUP ACTIVITY • Q & A and FAQ’s • Eligible/Ineligible Foods • Challenges/Share experiences

12. STOP/PAUSE/POWERPOINT PRESENTATION

13. Let’s Review

14. Minimum Stocking Requirements Overview of Changes Effective June 1, 2010, the Virginia WIC Program implemented several changes to the required stocking levels.

15. Infant Formula Infant Cereal Milk Cheese Eggs Juice (Frozen & Liquid) Cereal (Hot & Cold) Dry Beans Peanut Butter Baby Food/Vegetables & Fruits Canned and Fresh Fruits & Vegetables Whole Grain products Minimum stocking requirements exist for these food categories: :

16. To satisfy these requirements Retailers must have at all times available for purchase: Contract Formulas Contract Infant Cereals Selective brands Designated store brands Other WIC approved foods * Keep shelves stocked or have immediately available on-site to satisfy the minimum requirements at all times during the contract period.

17. Minimum Stocking Requirements Canned Fruits 2 or more varieties/$15.00 value each variety Canned Vegetables 2 or more varieties/$15.00 value each variety

18. Minimum Stocking Requirements Fresh Fruits 2 or more varieties/$15.00 value each variety Fresh Vegetables 2 or more varieties/$15.00 value each variety

19. Minimum Stocking Requirement Waivers Call or e-mail your WIC Vendor Liaison, to request a formula waiver. * Waivers are subject to approval and expire after one year.

20. Store Designated Brands REMINDER • Approved brands unique to your store • RSMS Store Brand Declaration • Use of Shelf Labels/Designated Brands

21. Remind Cashiers to read the food instrument and compare items

22. Whole Lactose FreeLactose Reduced Milk

23. Low Fat or Reduced Fat Lactose Reduced/ Free Milk

24. On-Site Visits/ Monitoring Review Form • State Monitor/Observations • Minimum Stocking Requirements • Shelf Labels/Designated Brands • Shelf Prices

25. The CVV – What is allowed • Fresh fruits and Vegetables • Any variety of fresh, bulk fruits and vegetables, including sweet potatoes and yams • Bagged salad mixes • Bagged vegetables • Cut fruits or vegetables

26. The CVV – What is allowed (cont) • Canned Fruits and Vegetables • Any variety of canned fruits and vegetables • regular or low sodium • Without added: • Syrup • sweetener • flavoring • fat • oil • sauce • meat • pasta, rice, or noodles

27. Canned Fruits and Vegetables – What is not allowed • Cannot buy: • russet, white, red, yellow, blue or purple potatoes • sauerkraut • baked beans, pork and beans, black beans, kidney beans, navy beans, lima beans, split peas, lentils, or other mature legumes • soups, ketchup, condiments or relishes • pickled vegetables or olives

28. Fruits and Vegetables – What isnot allowed • Cannot buy: • russet, white, red, yellow, blue or purple potatoes • items from the salad bar • party trays or fruit baskets • decorative fruits or vegetables • nuts, herbs or spices russet, white, red, yellow, blue or purple potatoes or any mixes containing these type of potatoes • products with any ingredients other than fruit or vegetables

29. Your Role in WIC • Extremely important • Annual Training/Federal Requirements • Scheduling/Completing Store Training • Periodic updates/follow-up with Store personnel

30. Ahead of the Curve • Learning Curves/Styles • Training Tips/Techniques • Trainer’s Top 10/Best & Worst List

31. Resources/Training Materials • Cashier Training Guide • Vendor Manual for the Virginia WIC Program • How to Accept a WIC Food Instrument • How to Accept a Cash Value Voucher • Annual Retailer Bulletin

32. Website/Materials/Handouts • Updated versions that includes all changes. • Put in an easily accessible place in your store. • Can answer many questions. • Free downloads for your use.

33. Vendor Sanction System • Imposed sanctions may include: • Warning letters • Mandatory training sessions • Administrative fines • Monetary claims • Civil Money Penalties • Suspensions, terminations or disqualification from the WIC program

34. Civil Rights • In accordance with Federal law and U.S. Department of Agriculture policy, WIC is prohibited from discriminating on the basis of race, color, national origin, sex, age or disability. • WIC authorized retailers are held to this same statute.

35. Questions

36. WIC Program Changes October 1, 2009 & Beyond WIC Approved Food List Minimum Stocking CVV & FI Handling FAQ’s-Common Myths Reimbursement Issues Incidents/Complaints Training Tips Challenges Your Role Next Steps Training Materials Summary/Closing Remarks

37. NEXT STEPS

38. THAT’S ALL FOLKS. YOU WERE GREAT! THANK YOU