The Healthy Hunger-Free Kids Act of 2010 required schools serve only 1% and skim milk. The rationale on this is while 2% sounds low, it is actually 35% calories from fat. This is because milk is mainly water which does not have any calories. The solid portion is made of protein and fat. The protein remains the same in every type of milk. It is the percent of fat that can change a non-fat product (skim milk) to a high fat product (2% milk). Be sure you are only serving 1% or skim milk. Schools that serve 2% milk may be required to return monies.
We receive many requests for free and reduced-price percentages from schools and other agencies. If you need this information, it is on our website at http://www.dpi.state.nd.us/child/reps/index.shtm
School sponsors with more than one foodservice site must conduct at least one on-site review at each location. The review must take place prior to February 1. The completed review form is kept in the district’s file and is not returned to the state office.
The purpose of on-site reviews is to verify that:
If the review discloses problems, the sponsor must:
We have found a few schools claiming adult meals or second meals in the paid category on monthly reimbursement claims. This is not allowed. USDA will only reimburse schools for one meal per student and there is no reimbursement for adult meals.
The North Dakota Fresh Fruit and Vegetable Program (FFVP) Application for the 2012-2013 School Year will be available on March 26. Funding is available only for “elementary” students – those enrolled in grades K-8. The application will be mailed to the principal of each elementary school with an October 2011 free and reduced percentage of 50 percent or higher. The application will also be posted on our FFVP web page for all elementary schools to download. http://www.dpi.state.nd.us/child/ffvp/index.shtm
The application process is competitive and based on percentage of free and reduced priced eligible students (with priority only given to those 50 percent and above), school demographic information, creativity of proposal, planned partnerships with additional agencies, and ability to maintain the program at the school and use funding by the end of the 2012-2013 school year. How well the current year’s money was spent will also be a factor.
There are a few changes to the process this year. Carefully read the following instructions.
1. Schools meeting the following criteria simply need to complete and mail in pages 3, 6 & 7.
2. Schools not meeting the above criteria must complete the entire application.
If you have questions or need assistance filling out the application, call Kaye in our office (888-338-3663).
School officials may complete an income application for a student known to be eligible if the household fails to apply. The school official must complete an application on behalf of the student based on the household size and income information available, and make an eligibility determination. The source of the information must be noted on the application. For example: “We know the financial situation of this family would qualify for free meals, the parents have not responded to repeated requests to fill out an income application”. The school official needs to sign or initial this note on the application.
Names of household members, Social Security number, and signature of an adult household member do not need to be secured. These applications are excluded from verification. However, the household must be notified that the student has been approved and is receiving free or reduced-price meal benefits.
This option is intended for limited use in individual situations and must not be used to make eligibility determinations for categories or groups of students or just because a family has not been paying for meals. This option is not allowed in schools who do not charge for meals such as during a Provision 2 base year.
A block of rooms are being held till January 27th
8 Hours Continuing Education Credit Units
February 7, 2012 – HealthierUS School Challenge
Nutrition personnel who have completed the eleven courses in the Pathways to a Quality School Foodservice training series or a district manager are eligible to attend.
10 Hours Continuing Education Credit Units
February 8-9, 2012 – Foundations for Training Excellence
This seminar is intended to assist participants in assessing the current level of skill they already possess and to encourage further professional development. It will also give the participants tools and resources they can take back to their workplaces to use immediately.
To register for one or both sessions, please fill out the Pathways registration
The Administrative Manual for School Nutrition Programs is available on our website.
The National Food Service Management Institute is offering a 12 hour on-line Serving It Safe Course, which will be accepted to meet the requirement of the 10 hour Sanitation and Safety provided by CNFD.