1 / 74

USDA FFVP Program Training 2013 - 2014

USDA FFVP Program Training 2013 - 2014. July 11, 2013. Training Objectives. Operate a FFVP that meets Administrative Review requirements. Implement a Financial Management and Budget Plan for 2 grant periods of the SY 2014 FFVP which uses all of the allotted funds. Training Objectives Cont.

Télécharger la présentation

USDA FFVP Program Training 2013 - 2014

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. USDA FFVP Program Training 2013 - 2014 July 11, 2013

  2. Training Objectives • Operate a FFVP that meets Administrative Review requirements. • Implement a Financial Management and Budget Plan for 2 grant periods of the SY 2014 FFVP which uses all of the allotted funds.

  3. Training Objectives Cont. • Create FFVP snack menus which include variety and Georgia-grown produce. • Identify FFVP grant nutrition education activities and uses for resources received.

  4. How well do we know our Fruits & Veggies?

  5. Candy Stripe Beets

  6. Artichoke

  7. Dragon Fruit

  8. Asian Pear

  9. Pluot

  10. Is there a Handbook? http://www.fns.usda.gov/cnd/ffvp/

  11. What are the goals ofthe FFVP? Healthier food choices Healthier school environments Expand variety of F/V that children experience Increase children’s F/V consumption Make a difference in children’s diets to impact present & future health

  12. What’s the History of FFVP? • The USDA Food and Nutrition Service (FNS) administers the FFVP at the national level. • Within participating states, the FFVP is administered through the State Department of Education.

  13. History: The Beginning • FFVP began as a pilot project under the Farm Security and Rural Investment Act of 2002. • This Act authorized funds for 4 States: Iowa, Indiana, Michigan, and Ohio, and one Indian Tribal Organization. • The purpose of the pilot was to determine the best practices for increasing fresh fruit and fresh vegetable consumption in schools. • 2004 - 4 more states( NC, MS, PA, WA) – made “permanent” under NSLP. • 2006 expanded again to add 6 more states.

  14. History: The Beginning cont.… • The Food, Conservation, and Energy Act of 2008, aka, the Farm Bill, became law on May 22, 2008 (Public Law 110-234). • Section 4303 of P.L. 110-234 amended the National School Lunch Act by adding Section 19, the Fresh Fruit and Vegetable Program, making it a permanent program nationwide.

  15. What’s new this year?? • 156 Schools participating • $50.08 per student allocation • First Quarter allotment: increased from 16% to 17.5%

  16. FFVP Allocation

  17. How are schools selected?Page 7 • Schools must be an elementary school. • Schools must operate the NSLP. • Schools must submit an application. • Selected schools must have 50% or more students eligible for F/R meals. • Highest priority must be given to schools in good standing with highest percentage of low-income students. • Total enrollment of all schools must result in a per student allocation of $50 - $75 per year.

  18. Why 2 grant periods? School year July 1 – Sept 30 Oct. 1 – June 30 Federal fiscal year Oct. 1 through Sept. 30

  19. Allotment When do I get my allotments? How do I get my allotments?

  20. FFVP Accounting Codes

  21. ALLOWABLE EXPENSES

  22. BUDGET Example • October-June allotment: $25,000 • October-June serving days: 132 • $25,000 ÷ 132=$189.39 daily allotment • Oct. serving days: 18 x $189.39=$3409.02 • Nov. serving days: 16 x $189.39=$3030.24 • Dec. serving days: 11 x $189.39=$2083.29 • March serving days: 21 x $189.39=$3977.19

  23. Claims and Reimbursement Process

  24. Monthly Claim for Reimbursement • Due 20th after month end. • Must include supporting documentation: • invoices • timesheets with hourly wage & benefits • APPROVED Equipment Pre-Approval • MAY INCLUDE Nutrition Ed games, fact sheets, lessons, photos, menus*, etc.

  25. Monthly Claim for Reimbursement • Operating Cost • Fresh Fruits & Veggies • Labor to prepare snacks • Small Supplies Examples: napkins, paper plates, serving containers, utensils, knives, cutting boards, and low-fat dip

  26. Monthly Claim for Reimbursement • Administrative Cost Kitchen Equipment, and also scanners, camera with accessories, etc. Leasing equipment Labor costs: planning, budgeting, etc… NOTserving or preparing F&V snack. • Administrative costs are limited to 10% of each of your 2 allotments.

  27. >>>> SNO FFVP Invoice Application <<< https://portaluat.doe.k12.ga.us/SchoolNutrition.aspx?page=CSA&acl=A&oid=46048

  28. Claims and Reimbursement Process

  29. SNO Navigational Instructions • Multi-page full color document • Provides step-by-step instructions how to submit your claim • Print and review reports before submitting to avoid “REJECTED”

  30. SNO instructions includes general information

  31. Step-by-step and screenshots

  32. Detailed Monthly Expenditure Report

  33. BREAK • Please return promptly in 15 minutes

  34. How do schools purchase fruits and vegetables? Local Procurement Policy Produce Bid (Bid Supplies & Equipment, too)

  35. Equipment Pre-Approval RequestRequired

  36. How is LABOR reported/claimed? Time and Effort • The FFVP is a separate federal program • Time and Effort is required for multiple programs • Maintain T&E at the district office • Check with your business manager for guidance • To be allowable, salaries and benefits charged to a federal award include: • Actual employee time • For each pay period • For all programs • Documented • Signed by employee and supervisor • If NOT being paid by FFVP, then Semi-annual certification will suffice.

  37. Time sheet PrototypeExample

  38. Prototype continued

  39. Prototype continued

  40. Time and Effort cont.. • Q. Where can I find the regulations? • A. Per OFM OMB Circular A-87, Attachment B, Section 8.h

  41. What about Food Safety? Tonya D Gray, MPA, RS Food Safety and Security School Nutrition Program Georgia Department of Education 1662 Twin Towers East 205 Jesse Hill Jr. Drive, SE Atlanta, GA 30334 Phone: 404-463-6928 E-mail: tgray@doe.K12.ga.us Web Page: http://www.ga.doe.org/fbo_nutrition.aspx

  42. LUNCH • Lunch Buffet -----Enjoy! • Please return promptly in 45 minutes

  43. Casaba Melon

  44. Jicama

  45. Donut Peaches

  46. Kiwi Berries

  47. Red Grape Tomatoes

  48. When are Administrative Reviews scheduled? • Administrative Review, FFVP Portion (#1900 - #1910) • FFVP Self-Monitoring encouraged

More Related