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The Fresh Fruit and Vegetable Program (FFVP) for New Schools Welcome!

The Fresh Fruit and Vegetable Program (FFVP) for New Schools Welcome!. Program Goals. C reating healthier school environments by: Expanding the variety of fruits and vegetables children experience; Increasing children’s fruit and vegetable consumption; and

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The Fresh Fruit and Vegetable Program (FFVP) for New Schools Welcome!

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  1. The Fresh Fruit and Vegetable Program (FFVP) for New SchoolsWelcome!

  2. Program Goals Creating healthier school environments by: • Expanding the variety of fruits and vegetables children experience; • Increasing children’s fruit and vegetable consumption; and • Making a difference in children’s diets to positively impact their health.

  3. How To Be Successful

  4. Form a Team • Program Coordinator • Food Service Manager • School Nurses/Teachers • Guidance Counselor • Custodians • Parents/Parent-Teacher Association • Student Government

  5. Process • Coordinate • Planning (menu, budget, etc.) • Ordering • Deliveries • Storage in schools • Methods of distribution • Clean up • Claim submission

  6. Rollout of FFVP in Schools • Suggest special event to introduce the program • Promote to staff at district meeting • Publicize through school or district media • Provide parents with information by setting up an FFVP table at Open House *FFVP funds cannot be used for these events.

  7. Fruits & Vegetables

  8. Eligibility (page10) Who can participate? • All children who are enrolled at the school • Only teachers serving the produce to the students Who cannot participate? • General teacher population and school staff • Community residents *FFVP cannot be used for gifts and rewards, and cannot be withheld as part of a discipline procedure.

  9. Best Times to Serve (page 12) • Any time during the school day, except during breakfast and lunch. • Serve once a day or during multiple times with some students served in the morning and some in the afternoon. • When determining distribution, consider: • grade level and maturity of students • Available time(including preparation and serving) • extra clean-up • garbage concerns • staffing issues

  10. Best Places to Serve (pages12-13) • Classrooms • Hallways • During nutrition education activities • Outside • Cafeteria (except breakfast &lunch) *Most successful distribution areas are places where children can easily consume the fruits/vegetables.

  11. Delivery • Morning counts are sent in and produce is prepared • Produce is delivered to the classroom and distributed to the students • Containers are returned to the cafeteria for sanitation and next-day preparation

  12. Unallowable items (pages 14-15) • Processed, canned, and frozen fruits and vegetables • Dried fruits or vegetables (trail mixes) • Excess amounts of dips • Regular dressings, peanut butter, hummus • Fruit or vegetables juices and smoothies • Fruit that has added flavorings • Fruit strips, drops, and fruit leather • Spices/seasonings

  13. FFVP Limits-Dips (page 15) Vegetables: • Offer only low-fat, yogurt-based, or other low-fat and fat-free dressings • 1-2 tbs. low-fat dips or dressings Fruit: No dips of any kind allowed Note: Fresh vegetables can be cooked but should be limited to only once each week

  14. Serving Guidelines (page 16) • Serve 2 or more times per week • No specific portion size is required - consider the age of students • Suggestion: provide ½ cup for portioned or prebaggeditems • Serve different varieties of the same fruit • Try “sample sizes” to introduce new items • Serve student favorites, but continue to introduce new items • Make the offerings appealing and easy to grab

  15. Purchasing(page 17-19) • Follow proper state/local purchasing procedures • Purchase from local grocery stores, growers, and farmers’ markets • Support Farm-to-School projects • Buy Florida produce when able • Buy American when applicable

  16. Leftovers • Students can receive extra items if requested • Portion sizes may be increased if there are always leftovers • FFVP providers may participate in the FFVP tasting • Provide a share table for leftovers after distribution during lunch for free at least once a week • Leftovers cannot be taken home by anyone.

  17. Menus

  18. Menus A centralized monthly menu provides: • Consistency • Ensures a variety of items offered • Allows produce vendor to plan for orders • Encourages nutrition education

  19. Courtesy of Putnam County School District ThanksgivingHoliday

  20. Nutrition Education

  21. Lessons(pages 20-21) • Lesson can be given during a time that all students participate and can receive the nutrition education for the FFVP. • Nutrition Education should be given, even on days FFVP is not offered • Consult with FFVP partners to obtain no-cost promotional items. • Make teachers and administrators aware of resources like: • www.choosemyplate.gov • http://www.fruitsandveggiesmorematters.org/

  22. Ideas(pages 20-21) • Poster contests to decorate serving line and classrooms • Featured fruit or vegetable of the day on serving lines • Staff dressed up as a fruit or vegetable • AM/PM announcements • Send menus to teachers and parents • FFVP featured in the school newsletter

  23. Additional Ideas • English • Story Problems • Internet Reading • Writing Projects • Language • Other • Art Projects • Recipe book • Trivia • Physical Activities Science/Math • Experiments • Weighing/Measuring • Nutrition Facts • Graphing (likes and dislikes) • Health/Fitness Activities • Gardening/Composting • Geography

  24. Funding

  25. Program Funds • The FY 16-17 amount is $50 per student/per school • FFVP funds cannot be moved from one school to another Funds are allocated in 2 quarters: • 1st Quarter: July 1 – September 30 • 2nd Quarter: October 1 – June 30 If all 1st quarter funds are not used, let us know by September 10thso those funds can be added to your 2nd quarter allocation (USDA Memo SP )

  26. Ideas for 1st Quarter Spending • Order produce for delivery between August and September • Allowable program equipment • Order small supplies (napkins, utensils, paper plates, etc.)

  27. Reimbursable Costs

  28. Operating Cost (pages 22-24) Costs of running the program (delivering, preparing and serving): • Produce costs (Precut and ready-made trays) • Nonfood supply costs (plates, napkins, etc.) • Durable supply costs (baskets, bins, etc.) • Salaries and Fringe of operational employees *The majority of FFVP funds must go towards fresh fruits and vegetables.

  29. Administrative Cost (pages 22-24) Cost incurred to operate the program (planning, paperwork, menus, etc.): • Costs are limited to 10% • Can be used for Salaries and Benefits of executive staff and costs of general services • Equipment can be purchased using 10% of administrative funds with prior Department approval

  30. Paperwork

  31. What is Required? (pages 25-26) • Participation in FFVP training • Complete and submit a monthly claim • Maintain accurate records for five years (District and school level) • Recordkeeping requirements are similar to other child nutrition programs

  32. Monitoring(page 26) Review all claims submitted for reimbursement: • Ensure the majority of funds are used to purchase fresh produce • Check all equipment purchases • Ensure labor costs and other non-food costs are minimal

  33. Monitoring cont’d.(page 26) • Schools selected for an Administrative Review will have the FFVP reviewed • Findings that can limit future participation: • Excessive corrective action • Poor program management • Lack of support from food service staff and school administration • Lack of Nutrition Education • Consistent unspent funds

  34. Production Records • Must be maintained on a daily basis. • Record fruits and vegetables as purchased in cases, pounds, etc. • Record other foods, such as dips, in sections with fruits and vegetables. • Record leftovers – if possible.

  35. Payroll • Number of hours schools claim vary from 30 minutes to two+ hours each day. • Time sheet of hours worked specifically on the FFVP must be maintained and signed off by the Food Service Manager. • Talk with business manager about allocating hours between NSLP and FFVP.

  36. Food Safety Procedures (pages 31-32) • Train all staff/volunteers involved in FFVP on food safety. • Educate on standard operating procedures regarding: • receiving and storage • washing fruits and vegetables prior to distribution • label, dating and refrigerating fresh-cut items, etc.

  37. Claims in FANS • Claims must be submitted within 30 days after the end of each month • Each claim must identify monthly school purchase data (produce item, # cases, cost per case) • Operating costs and Admin costs are claimed separately • If you submit a combined May/June claim for NSLP, you must submit a combined May/June FFVP claim *Remember: Administrative costs are not mandatory!

  38. Resources • New FFVP schools will receive a welcome pack consisting of: • USDA FFVP Handbook • Tips for Administering the Program • Florida Harvesting Calendar • Production Record booklet • FFVP Q&As • I Tried It! stickers (1 roll) • You may print the materials from our website: FNW - FFVP web page • Additional Resources: USDA FFVP website MyPlate MaterialsFruit and Vegetable Nutrition Education

  39. Resources

  40. FFVP Handbook

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