SUMMER FOOD SERVICE PROGRAM (SFSP)
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Transcript SUMMER FOOD SERVICE PROGRAM (SFSP)
SUMMER FOOD SERVICE PROGRAM
(SFSP)
Virginia Department of Health
2014
Module #1: SFSP Overview
Objective:
• To summarize the SFSP
operational requirements
Module #1: SFSP Overview
Purpose
The SFSP provides free, nutritious meals and snacks to children in
low-income areas when they are out of school in the summer.
The SFSP helps children get they nutrition they need to learn,
play, and grow.
Module #1: Program Structure
• Funded by the United States Department of Agriculture (USDA)
• Administered by Virginia Department of Health (VDH)
• Operated locally by approved sponsors
• Operates on a Federal Fiscal Year of October 1st through September 30th
Module #1: Eligible Sponsor
The following Sponsors are eligible to participate in the
SFSP:
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Public or Private, Non-Profit Schools
Indian Tribal Governments
State, City, and County Governments
Private Non-Profit Agencies [IRS 501(c)]
Module #1: Site Types
Sponsors are able to operate the program at three
different site types:
Module #1: Site Types
Open Site
Site must be located in an area where 50% of the children are eligible
for free or reduced-price school meals.
Meal service operation is available to all children attending the site.
Sponsors are reimbursed for meals served to
all children without the need of additional
paperwork or enrollment.
Module #1: Site Types
Closed-Enrolled Site
A program that provides activities for a specific group of children.
Serve meals to enrolled children or to an identified group of children, as
opposed to the community at large.
Sponsor may claim meals served to all children when 50 percent are
income eligible as demonstrated by area eligibility or household income
applications.
Module #1: Site Types
Camp Site
A residential or nonresidential day camp offers regularly scheduled food
service as part of an organized program for enrolled children.
Sponsor may only claim meals served to children who meet the SFSP
income eligibility guidelines.
Module #1: Meal Service
During the meal service, Sponsors and sites must:
Serve the same meal to all children
Ensure all children eat meals on site
Ensure all children receive one meal before anyone receives a
second serving
Adhere to local health and sanitation regulations….
Module #1: Meal Service
During the meal service, Sponsors and sites must:
Make adequate arrangements for inclement weather
Claim meals served ONLY during the operating dates and times
APPROVED by VDH.
Module #1: Obtaining Meals
Sponsors have two options to
obtain and provide meals to
their sites:
Module #1: Obtaining Meals
Vended Sponsors establish contracts to obtain meals from:
A school district
A commercial food vendor
Another current SFSP sponsor
Self-preparation Sponsors prepare their own meals
Module #1:
Program Reimbursement
Meal Type
Rural or Self-Prep
Sponsor
Urban, Vended
Sponsor
Breakfast
$2.0225
$1.9850
Lunch or Supper
$3.5450
$3.4875
Snack (Supplement)
$0.8400
$0.8225
Module #1:
Program Requirements
Sponsors must:
• Follow all management responsibilities as outlined in the Federal
Regulations governing the program (Title 7 Code of Federal
Regulations 225) and guidance materials
Module #1:
Program Requirements
Sponsors must:
• Maintain all required SFSP paperwork for review and audit
purposes. These items may include, but are not limited to,
invoices and daily meal counts.
Module #1:
Program Requirements
Sponsors must:
• Train SFSP administrative and operational staff on in-house
procedures based upon training offered by VDH.
Module #1:
Guidance Materials
The follow SFSP guidance materials assist sponsors
with program implementation:
• Administrative Guidance for Sponsors
• Monitor’s Guide
• Site Supervisor’s Guide
Module #1:
Guidance Materials
The follow SFSP guidance materials assist sponsors
with program implementation:
• Nutrition Guidance for Sponsors
• Food Buying Guide
• Food Buying Guide Calculator
Module #1:
Guidance Materials
Throughout the year, VDH provides updates/policy changes in the
SFSP operations in the form of memos, training materials and
other guidance materials.
http://www.fns.usda.gov/sfsp/policy
Module #1:
Allowable Operating Costs
Allowable operating costs are expenses incurred that
are directly related to the operation of the food
service.
Module #1: Allowable Administrative Costs
Allowable administrative costs are expenses incurred
that are directly related to administering the SFSP.
Module #1:
Nutrition Education in SFSP
Nutrition education is learning about foods and how they are
important to health.
Nutrition education is a good fit for summer feeding program
– helping children stay healthy, and keeping them engaged
doing something productive.
Module #1:
Nutrition Education in SFSP
Research shows that school-age children learn best when they
can be active and work together on an activity that they
can use right away in their lives .
“Tips for including Nutrition Education in Summer Meal Programs”
http://www.afterschoolnetwork.org
Module #1: Program Staff
Your SFSP Liaison at VDH Special Nutrition Programs
is the best resource for questions about the SFSP
requirements.