Transcript Slide 1

2013-2014
Fresh Fruit & Vegetable
Program (FFVP)
Freshly
Presented
by
Andrea Segura
Program Manager
and
Ann Lucero
Fund Analyst
Agenda
• What is the FFVP and Program Goals
• School Selection Criteria
• Two Types of Costs
– (Operating and Administrative)
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•
Daily Operation of FFVP (production records )
How to submit a Budget Adjustment Request
How to submit a Claim in CNS
Helpful Hints
What is the FFVP?
• Provides
variety of free, fresh fruits and
vegetables throughout the school day.
•Introduces fresh fruits and vegetables as
healthy snack options
• in 2013-2014—128 schools participating
Program Goals
Goal 1: Create healthier school environment by
providing healthier food choices.
Goal 2: Expand the variety of fruits and vegetables
children experience.
Goal 3: Increase children’s fruit and vegetable
consumption.
Goal 4: Make a difference in children’s diets to
impact their present and future.
School Selection Criteria
• Elementary School Students
• Operate the NSLP
• Chosen based on the % of free and
reduced price meals with the highest
priority given to schools with highest % of
low income students.
• Outreach is conducted
to schools with the
highest free
and reduced-price meal
FFVP Allocation Periods
July 1, 2013 thru September 30, 2013
October 1, 2013 thru June 30, 2014
 The July allocation amount should be
obligated before expiration, the remaining
funds cannot be carried
over to October
allocation
period.
Two Types
of Costs
1. Operating Costs. Minimum of 90% and
a maximum of 100% of the grant award
can be expended on operating costs.
2. Administrative Costs. Limited to 10%
of your school’s total FFVP grant.
Operating Costs
• Fresh Fruit and Vegetables
Include FRESH fruit and vegetable cost, freight and
taxes.
• Labor Costs
Washing and chopping produce
Preparing Trays and Baskets
Delivering the produce
Set up and Clean up (such as kiosks, carts)
• Small Supplies/Other
Napkins, Paper Plates, Utensils, Bowls, Trays, Baskets,
Pans, Trash Bags and Cleaning Supplies.
Operating Costs
• OBMS (Operating Budget Management System)
Examples of Expenditure Line Item Object Codes:
Object Description
Object Code
Food
56116
Salaries (Directly related to
preparation and serving FFV)
51100
General Supplies & Materials
56118
Administrative Costs
• A Maximum of 10% of the funds may be used
for non-operating costs, i.e., administrative
costs.
• The 10% cap on administrative funds are
based on the total grant awarded not funds
actually spent.
• Are documented expenses for planning the
program, managing the paperwork, obtaining
equipment needed and all other aspects of
FFVP not related to preparation and serving
of fresh fruits and vegetables
Administrative Costs
• OBMS (Operating Budget Management System)
Examples of Expenditure Line Item Object Codes:
Object Description
Object Code
Professional Development
53330
Maintenance & Repair of
Equipment
54311
Software
56113
Production Records
• FFVP Production Records
• Maintain on a daily basis.
• Record fruits and vegetables served in cases,
pounds, etc.
• Record other foods, such as dips, in sections
with fruits and vegetables.
• Do not have a specific serving size!
• Meal count is not required!
• Record leftovers
Sample Production
Record
Date
Name of the
Fruit/Vegetable
8/15/13
Carrot
8/16/13
8/17/13
Oranges
10 pounds
Celery/low fat dip 12 pounds/4
boxes
Bananas
200 (1 each)
Carrots/celery
3 cases/ 4pounds
apples
4 cases
8/18/13
8/19/13
8/22/13
Amount
Prepared –
pounds, cases,
bags, each…
5 cases
Leftovers
Comments
1 case
Returned to
storage
2pounds
Returned to
storage
10 apples
Spoiled-discarded
How to submit a BAR in OBMS
Select Budget from drop down budget year
• <ENTER> both revenues and expenditures
– Attachments can be added
– Adjusted Revenue must equal Adjusted Expenditures
•
Plan to Spend Your
Award
• Figure amount to be spent each month.
• Program lasts throughout the school year.
• Spend funds evenly throughout year of
program.
• Submit reimbursement on a monthly
basis.(10th of every month).
• No reimbursement on unallowable costs.
Reimbursement Claim
• Funds disbursed based on monthly
claims submitted in CNS (Child
Nutrition System)
• Submit monthly claims showing
monthly expenditures.
• A monthly claim submitted within
the CNS by the 10th of the following
month will be paid during the month
submitted.
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Late Submission
• No later than 60 days following the last
day of the full month covered by the claim.
• One time exception allowed only once
every three years. . .
for only one month claim for each
school food program participating for
the school year
Nutrition
Education
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Vital to success.
Develop activities to fit student and school
Incorporate into daily curriculum.
Document the education provided.
Use the free educational materials from
USDA, More Matters, and partners.
• Promote the FFVP on monthly school
menus.
Nutrition Resources
• Team Nutrition -Fruits and Vegetables
Galore—USDA's Team Nutrition
http: //www.teamnutrition.usda.gov/
• Fruit & Veggies—More Matters
http://www.fruitsandveggiesmorematters.org/
• Healthier US Challenge
http://www.fns.usda.gov/tn/healthierus/index.html
Helpful Hints
• Provide only during the school day .
• Serve outside of the NSLP and SBP meal
periods.
• Widely publicize the availability.
• Incorporate nutrition education daily
curriculum, preferably during the
enjoyment of FFV.
Helpful Hints
• Most funds must go towards purchase.
• Labor cost must be minimal
• Prorate costs: only the FFVP portion of
expenses can be charged to the FFVP.
Helpful Hints
• FFVP funds not for nutrition education and
promotional materials.
• Train all staff involved in FFVP on food
safety.
• FFVP Handbook can be obtained from
http://www.fns.usda.gov/cnd/FFVP/handbook
.pdf
Contact Us
Andrea J. Segura
Health Educator/FFVP Program Manager
505-827-1448
[email protected]