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USDA Fresh Fruit & Vegetable Program Training 2015 - 2016

USDA Fresh Fruit & Vegetable Program Training 2015 - 2016. July 7 , 2015. Training Objectives. Operate a FFVP that meets Administrative Review requirements. Implement a Financial Management and Budget Plan for 2 grant periods of the SY 2016 FFVP which uses all of the allotted funds.

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USDA Fresh Fruit & Vegetable Program Training 2015 - 2016

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  1. USDAFresh Fruit & Vegetable Program Training2015 - 2016 July 7, 2015

  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 2016 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 nutrition education activities and uses for resources received.

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

  5. Teardrop Red Cherry Tomatoes

  6. Brown Turkey Figs

  7. Orange Cauliflower

  8. Ya Pear

  9. Pink Lemonade Blueberries

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

  11. What are the goals? • 1. Expand variety that children experience • 2. Increase consumption • 3. Impact children’s present & future health

  12. Who does what? • National Level – administered by USDA Food & Nutrition Service (FNS) • State Level - administered through the State Department of Education

  13. History: The purpose of the pilot was to determine the best practices for increasing fresh fruit and fresh vegetable consumption in schools.

  14. In • the beginning

  15. The Food, Conservation, and Energy Act of 2008

  16. How are schools selected?Page 7 • Elementary school • Operate NSLP • Submit application • Minimum 50% students eligible for F/R meals

  17. How are schools selected?(cont.) • Highest priority - schools with highest percentage of low-income students in good standing with GaDOE. • Per student allocation $50 - $75 per year.

  18. What’s new this year?? • 161 Schools participating • $50.42 per student allocation

  19. Why 2 allocations? • July 1 – Sept 30 2015 • STATE first quarter • July 1 – Sept 30 2015 • FEDS last quarter

  20. Allocations • When do I get my allocation? • MONTHLY • After claim month

  21. Allocations How do I get my allocations? School Nutrition Online (SNO) Claim for reimbursement

  22. FFVP Accounting Codes

  23. Operating • Administrative ALLOWABLE EXPENSES

  24. 2 Grant PeriodsX2 Allocations each Period=4 Bags of Money

  25. 4 Bags of Money

  26. Claims and Reimbursement Process

  27. Claims and Reimbursement Process • Purchase food and supplies • Submit claim • Receive reimbursement • by the 20th

  28. Monthly Claim for Reimbursement • Supporting documentation: • invoices • timesheets with hourly wage & benefits • APPROVED Equipment Pre-Approval • Nutrition Ed games, fact sheets, lessons, photos, activities, menus*, etc.

  29. Monthly Claim for Reimbursement Usuallyschool level • 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

  30. Monthly Claim for Reimbursement • Administrative Cost Kitchen Equipment, scanners, camera & accessories, etc. Leasing equipment Labor costs: planning, budgeting, etc. Usually central office

  31. SNO FFVP Invoice Application

  32. SNO Navigational Instructions • Multi-page full color document • Step-by-step instructions to submit claim • Print & review reports BEFORE submitting

  33. SNO instructions includes general information

  34. Step-by-step and screenshots

  35. FFVP Reports • MyGaDOE Login • School Nutrition • Invoice • Reports • Report Category • Detailed Monthly Expenditure • Monthly Expenditure • https://portal.doe.k12.ga.us/login.aspx

  36. Budget vs. • Luck

  37. 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

  38. BREAK • http://timer.onlineclock.net Please return promptly in 17 minutes

  39. Michelle Coker • Walker County Schools • SNP Director

  40. PURCHASING • Janett L. Adams • Purchasing Compliance Officer, School Nutrition Division • Georgia Department of Education • Office: 404-657-6167 • Cell: 404-938-8710 • jadams@doe.k12.ga.us

  41. Equipment Pre-Approval RequestRequired

  42. Equipment Pre-Approval Request PRE – Approval Spec sheet How many, e.g., carts Prorated Submit approved form with claim Out of the ordinary purchases

  43. Documenting Labor • Claiming labor: Time & Effort • Not claiming labor: Semi-annual Certification Check with your HR

  44. Prototype

  45. Prototype continued

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

  47. What about Food Safety? • ServSafe Certified??

  48. LUNCH http://timer.onlineclock.net Lunch Buffet -----Enjoy! Please return promptly in 49 minutes

  49. Sparkler Radishes

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