Transcript WELCOME TO THE DETERMINING OFFICIAL’S WORKSHOP

Healthy Hunger Free Kids
Act of 2010
5 Easy Steps for Success!
NJ Department of Agriculture
School Nutrition Programs
www.state.nj.gov/agriculture
609-984-0692
L/O/G/O
5 STEPS for SUCCESS
Participants will understand….
(1) The Importance of Correct and Good Maintenance of Meal
Applications
(2) The Menu Drives Everything
(3) The Importance of Program Accountability
(4) Food Service Contracting Options
(5) That Resources, Partnerships and Constant Training are
Essential
STEP 1
The Importance of Correct and Good
Maintenance of Meal Applications

Properly trained staff is a MUST

Timeliness and proper use of Direct Certification
(DC) will increase eligibility
DC and Verification
 Required dates for DC matching
July 15th - Sept 5th
October 5th - October 30th
March 5th- March 30th
 Verification must be completed at the LEA
level by November 15th based on eligibility
data from October 1st
STEP 2
The Menu Drives Everything
 High Participation
-Increase Revenue
-Customer Satisfaction
 Well Administered Compliant Programs
-Offer vs Serve
-Counting Reimbursable Meals
 Food Cost (USDA Entitlement)
 Labor Cost (Meals Per Man-Hours)
Menu Planning Tips
a) Cycle menus are your FRIEND
b) Grade Groupings
c) Weekly and Daily Minimums
d) Required Dietary Specifications
e) Vegetable sub groups must be met
f) WGR standards must be met
g) Offer versus Serve requirements must be followed
USDA Donated Foods
 Annual entitlement is based on the schools ADP
(Average Daily Participation)
 School Districts (RAs) apply through SNEARS
 The national average rate for the period July 1,
2014 to June 30, 2015 is 24.75 cents for NSLP
schools
 Contact: Jennifer Zeligson
609-984-4375
STEP 3
Program Accountability
 Accurate Monthly Claim (Due by the 10th of
the following month)
 Compare with edit check worksheets
before certifying
 Ensure that the revenue of the program
and non program foods can be reported
separately
 Contact the Finance unit 609-984-1439
STEP 4
Food Service Contracting Options
available if not Board Operated:
Commercial Vendor
LEA to LEA
FSMC
Deciding based on Needs
LEAs that do not have facilities to
prepare meals on site can:
 Secure a base year commercial vendor
contract following required procurement
procedures
OR
 Purchase meals from another LEA
Commercial Vendor
‘Must Knows’
 A commercial vendor is an enterprise that
provides complete reimbursable meals or
meal components ONLY
 Vendors cannot provide employees or
manage any aspect of the foodservice
program
 If these services are needed in your district
the best suited option is contracting with a
FSMC
Specification Guidance
Suggested information/requirements to include
in specifications for Commercial Vendors:
Length (term) of contract
Type of meals requested
Number of meal components
Number of days, location(s) and time(s) for
meals
Type of meal service (i.e., bulk, prepack,
hot, cold)
Delivery schedule
Commercial Vendor
Contract Approval
All LEAs MUST USE state agency
Commercial Vendor Contract
template (#233)
All documents must be submitted by
September 30th
Required documents are indicated on
the LEA/Commercial Vendor
Checklist (#199)
LEA to LEA ‘Must Knows’
All LEAs must use State Agency LEA
to LEA Contract (#56)
All documents must be submitted by
September 30th
LEA is exempt from procurement
regulations
Contracting with FSMCs
THE ‘MUST KNOWS’ when contracting
with FSMCs
 Ensure Open & Free Competition
 Good Specifications are key
 Award ONLY to Registered FSMCs (#221)
 Read and Understand the Contract
 Ensure you are clear and agree with the
guarantee and all conditions
Open & Free Competition
Start process early to assure sufficient
time for FSMC:
 Develop a thorough, comprehensive
proposal
 Attend a facility walk-through while
school is in session (recommended,
not mandatory)
Requirements cannot be overly
restrictive but informative
FSMC Specifications
Specifications must include:
Current state agency Response &
Projected Operating Statement
(Form #23)
21 Day Cycle Menu
Scoring criteria that indicates how
the LEA will evaluate and rank
proposals
FSMC Specifications
Criteria must include technical,
management and cost related
criteria and should identify all
evaluation criteria and relative
importance
 Overall cost of the contract should
get the most weight
 Transparency of FSMC rebate
system should be included as part
of scoring criteria
Award to Registered
FSMCs
The State Agency has a required
registration process for FSMC that
want to contract with LEAs in NJ
A Prototype Contract is provided to
FSMC representatives at the training
Registered FSMC list is Form # 221
Contract and Guarantee
Review all the terms and conditions in
the contract
Ensure that you understand and
agree with the fees, guarantee and
guarantee conditions
STEP 5
Resources and Partnerships
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

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State Agency
Parents
Students
School Board
Food Service Management Companies,
Commercial Vendors
 Others…….
STEP 5 Continued
Constant Training is Essential
 Support attendance at In Service trainings
 Budget time to watch online training offered by
State Agency, USDA, NFSMI, SNA
 Encourage Food Service Staff to keep up to date
with PROFESSIONAL STANDARDS
Professional Standards
USDA’s minimum professional standards requirements effective
July 1, 2015
http://professionalstandards.nal.usda.gov/
POSITION:
School Year 20152016:
School Year 20162017:
Directors
Managers
8 hours
6 hours
12 hours
10 hours
Staff
Part Time Staff
4 hours
4 hours
6 hours
4 hours
hrs./wk.)
(Less than 20
Resources
NJ Jersey State Agency (Resources Webinars, Power Point
Presentations)
Department of Agriculture home page and website for forms :
www.nj.gov/agriculture
www.nj.gov/agriculture/applic/forms/#5
SNEARS (My NJ logon and password required) to access
resources, webinars, power point presentations, memos
and messages
National Food Service Management Institute (NFSMI)
(Free Training)
Call toll free at 800-321-3054 8 – 5 (CST)
Help desk E-mail: [email protected]
Staff email: [email protected]
Resources Continued
School Nutrition Association (SNA)
www.schoolnutrition.org
1-800-877-8822
NJ School Nutrition Association
[email protected]
Janet Hawk, Executive Director
973-570-6798
Garden State Co-op (46 school districts)
Jane Cora, Secretary [email protected]
USDA
http://www.fns.usda.gov/school-meals/child-nutrition-programs
USDA My Plate:
www.choosemyplate.gov
USDA Team Nutrition
www.teamnutrition.usda.gov
Professional Standards
http://professionalstandards.nal.usda.gov/
Closing Note
Consistent monitoring and managing of
all the factors that come into play in an
operation, particularly these 5 key
concepts, are key to your success.
THANK YOU
Presented by:
Arleen Ramos-Szatmary, M.S., CPM
Cheryl Goffus, SNS
Coordinator School Nutrition Programs
Southern Regional Specialist
Division of Food and Nutrition
Division of Food and Nutrition
[email protected]
[email protected]
PLEASE COMPLETE AND RETURN THE EVALUATION