Fresh Fruit & Vegetable Program

1. Fresh Fruit & Vegetable Program 2014-2015

2. FFVP Background • Basics • Food Safety • Program Details • First steps • Reimbursement • Next Step Agenda

3. Goals of FFVP • Creates healthier school environments • Expands the variety of fruits and vegetables • Increases children’s fruit and vegetable consumption • Impacts children’s present and future health INTRODUCTION TO FFVP

4. Pilot Program introduced in 2002 • 4 States: Iowa, Indiana, Michigan and Ohio • Now a permanent program that was expanded to cover selected schools in all 50 States, as part of the 2008 Farm Bill History of the FFVP

5. 2009-10 FFVP Study • Examined eating attitudes and behaviors of 4th – 6th grade students • Results: • FFVP improved students total fruit and whole fruit intake in school • Students in schools with lower socioeconomic status had higher total fruit and vegetable consumption inside the school FFVP in Indiana

6. Basic Information

7. Students enrolled in grades 6 and below • Children enrolled in a Head Start program, split-session kindergarten, or an early childhood program operated by the school • Teachers who are directly responsible for serving the fruit or vegetables to their students. Who can Participate?

8. School staff not directly involved with FFVP • Older students – 7th grade and up • Other community residents – volunteers or visitors • Family members - parents, grandparents, aunts, and uncles Who Cannot Participate?

9. At least twice per week • During school hours • During a special activity during the day • Special fresh fruit and vegetable buffet for students • Health and wellness fair • International Day When can F/V Be Served?

10. At the same time as NSLP or SBP meal service periods • Before or after school • During afterschool programs • During summer school When Can F/V not be served?

11. Classroom • Cafeteria (separate from NSLP/SBP) • As Part of Nutrition Education Activities • Gymnasium • Hallways • Nurse and School Offices • At Kiosks • In Free Vending Machines Where can F/V Be served?

12. Fresh fruits • Fresh vegetables • Low fat or fat free dips for vegetables only • Cooked vegetables (once per week) What can be served?

13. Processed or preserved fruits and vegetables, such as canned, frozen and vacuum packed • Dip for fruits • Fruit leather • Jellied fruit • Dried fruit • Trail mixes What is not allowed to be served?

14. Full-strength freshly squeezed fruit or vegetable juices • Cottage cheese • Fruit or vegetable pizzas • Edible flowers • Smoothies • Fresh herbs What else is not allowed?

15. Ascorbic acid and citric acid to prevent browning are allowed. • Added sugars and flavors are not allowed. • If a product claims it is preservative- or additive-free, check the ingredients before purchasing. Are fruits with additives or preservatives allowed?

16. Yes, as long as the dip is: • Low-fat yogurt based • Low-fat or non-fat • Portioned in appropriate serving sizes - typically 1-2 Tbsp. • Served only with vegetables Are dips Allowed?

17. Produce Safety

18. Reliable and reputable sources • Check storing and handling practices of vendors • Establish procedures for inspecting incoming delivery • Learn how to accept and reject Receiving Fresh Produce

19. Date each case to help track produce • Refrigerate leafy greens, cut tomatoes, cut melons, and other fresh cut produce • Refrigerate anything that arrived refrigerated • Store produce above contaminants • Keep track of refrigerator and storage temperatures Storing Fresh produce

20. Wash hands! • Inspect produce • Clean and sanitize all equipment, utensils, and surfaces • Wash produce in continuously running water • Use a designated vegetable brush to scrub rough surface produce • Do not re-wash packaged produce if it has a label saying it has been washed or is ready to eat Preparing Fresh produce

21. Maintain purchase records for all produce. • Make sure purchase records and invoices include lot numbers, pack date, and other identifiers • Maintain contact information for all suppliers • Label all produce to identify and the source and trace back through purchase records • Keep produce in original packaging if possible • Avoid comingling produce from different sources Ensuring Traceability

22. Wash hands before handling any produce! • Pre-package or pre-wrap any produce that is cut into pieces. • Deliver close to serving time • Cut produce cannot stay at room temperature more than 2 hours • Use ice, ice packs, or refrigerated units • Spend funds on coolers with ice or ice pack • Leftover cut produce should be discarded Handling Fresh Produce in Classrooms

23. Add fresh fruit and vegetable standard operating procedures to your Food Safety (HACCP) Plan • Have plans in place when food is consumed outside of the cafeteria • Review the procedures with anyone involved in the FFVP Program including teachers and staff Food Safety Plan

24. Cut leafy lettuce, cut tomatoes, cut melons, and raw seed sprouts • Wash non-prewashed produce • Tag time it came out of refrigeration • Discard after 2 hours Time Control Plan examples on FFVP website Establish Time Control Plans

25. http://www.foodsafety.gov/keep/types/fruits/tipsfreshprodsafety.htmlhttp://www.foodsafety.gov/keep/types/fruits/tipsfreshprodsafety.html • http://www.nfsmi.org/ResourceOverview.aspx?ID=436 Great Websites to Visit

26. Program Details

27. Steps to Administer FFVP • Sign and mail FFVP Addendum • Create an action plan • Inform and train all school staff about the FFVP • Establish produce vendors • Review the FFVP Handbook online Beginning the Program

28. Reimbursement

29. Program costs are broken down into three categories: • Fresh Fruit and Vegetables • Operating Costs • Administrative Costs Reimbursable Costs

30. Expenses for acquiring, delivering, preparing, and serving fruits and vegetables • Dips for vegetables • Buying nonfood items like napkins, paper plates, serving bowls, and trays • Labor costs directly related to the preparation and/or serving of the fresh fruits and vegetables. • Delivery charges for produce Operating Costs

31. Administrative costs are limited to 10% of the entire grant • Expenses related to administering the program. • Large equipment purchases ($300 or more) • Salaries and fringe benefits for employees who compile and maintain claims and other reports, plan and write menus, order produce, track inventory, and coordinate promotion activities Administrative Costs

32. Special training on the FFVP claiming process will take place at the end of August Excel Claim Forms

33. What is required when purchasing equipment? • New schools must provide written justification for purchases of $300.00 or more • Submit a copy of the equipment justification form and a copy of the invoice for the item(s) purchased with your excel claim spreadsheet. • Document equipment purchase(s) under administrative expenses on the excel spreadsheet claim form Remember: Administrative costs are limited to 10% of your funds for July-September and 10% of your funds for October-June Equipment Justification

34. If you have doubts about whether or not a specific cost is allowable or if you any questions about planning for or operating your program contact me! Call Me!

35. Additional FFVP Requirements

36. Schools must make an effort to purchase domestically grown fresh fruits and vegetables • “Buy American” requirement applies to purchases made with FFVP funds. • Domestic product or commodity: produced or processed in the United States “Buy American”

37. If the child cannot tolerate the food and requires a substitution, the school is required to have a physician’s statement • It is highly recommended that a school have physician’s statement for texture modifications Special Dietary Needs

38. Physician’s statement • Child’s disability • Explanation of why the disability restricts the child’s diet • List of food(s) to be omitted from the child’s diet, and the food or choice of foods that must be substituted Special Dietary Needs

39. Fresh fruits and vegetables cannot be uses as gifts or rewards and may not be withheld from students for discipline. Important!

40. What to Expect: • Observation of snack delivery • Discussion with administrator/other school staff • Visiting classrooms during snack time • Talking with teachers and students • Reviewing FFVP invoices • Reviewing documentation to support operating and administrative costs • Reviewing a copy of your school’s Food Safety Plan specifically procedures for handling fresh fruits and vegetables FFVP Reviews

41. Action Plan

42. Purchasing– bids, contact vendors, ordering, storage • Preparation– equipment, food safety, staffing • Distribution – equipment, food safety, delivery methods, storage of excess, clean up • Claims – completing claims and reimbursing vendors • Marketing and Promotion – parents, students, staff, administration, community, special events, partners • Nutrition Education – classroom activities, special events, partners, other Action Plan

43. Action Plan

44. Taking the Next Step

45. Be proud of your program • Announce in school newsletters and websites • Alert local media • Fill display cases and bulletin boards Please note: There are no funds available for nutrition promotion and education. Promotion

46. Promoting FFVP

48. FFVP Newsletter • Free Resources and Educational Materials • Team Nutrition • ChooseMyPlate.gov • Fruits and Veggies More Matter • Nourish Interactive • FFVP Website Remember: There are no funds available for nutrition promotion and education Nutrition Education

49. Nutrition Education Ideas