March NSLP Webinar Heather Blume, MS, RD, LD, NSLP CoordinatorEd Herrera, MPA, SNS, USDA Foods, FFVP, NSLP

Coordinator

Policy Memos New Whole Grain Resource Non-creditable Grains Product Formulation Sheet Collecting Labels Wellness Policy Proposed Rule Changes to the CNP Website Refresher on FFVP Program Updates

Objectives:

SP21-2014 Community Eligibility Provision: Guidance and Q&A

SP23-2014 Q&A Related to the “Smart Snacks” Interim Rule

SP25-2014 SFAs Purchasing from U.S DoD Fresh for FFVP

SP26-2014 Q&A for Certification of Compliance with NSLP Meal Pattern

SP28-2014 Paid Lunch Equity: Guidance for SY 2014-15

Sp29-2014 Consolidated Appropriations Act Report Language on Waivers for SBP and Smart Snacks

SP 32-2014 Community Eligibility Provision: Annual Notification and Publication Requirements

Policy Memos

To be eligible:

Minimum level of 40% of identified students

SFA must serve free meals to all students

SFA must NOT collect free and reduced applications

Identified Students:

Directly Certified Students (SNAP, TANF, FDPIR, DC siblings or household members)

Homeless, runaway, Head Start, migrant youth

DOES NOT INCLUDE those on F/R applications

SP21-2014 Community Eligibility Provision: Guidance and Q&A’s SP 32-2014 Community Eligibility Provision: Annual Notification & Publication Requirements

Claiming percentages:

Established first year

May be used for 4 school years

May be increased each year if identified student percentages increase

The percentage of identified students is multiplied by 1.6 to get the free reimbursement rate

The remaining percentage of meals will be paid at the paid rate

SP21-2014 Community Eligibility Provision: Guidance and Q&A’s

School Identified Students*

Enrollment

Identified Student Percentage (ISP)

Factor

Claiming Percentages

Elementary School

50 100 50/100= 50%

X 1.6 50% x 1.6 = 80% Free100% - 80% = 20% Paid

High School

125 625 125/625= 20%NOT ELIGIBLE

X 1.6 N/A

Community Eligibility

*Identified Students: Directly Certified Students (SNAP, TANF, FDPIR, DC siblings or household members), homeless, runaway, Head Start, migrant youth

Participation By district or by school Schools may be grouped together to form an

eligible group Reporting to Determine Eligibility

The number of identified students Enrollment at each participating school April 1st data (or first school date after

April 1st) Submitted no later than April 15th

Resources http://www.sde.idaho.gov/site/cnp/nslp/cep.htm

Community Eligibility

Smart Snacks nutrition standards are required to be implemented July 1, 2014

Policy memo available on the Child Nutrition Website under the National School Lunch tab Smart Snacks

This can be seen on the next slide

SP23-2014 Questions and Answers Related to the “Smart Snacks”

Interim Final Rule

SFAs may buy fresh fruit and vegetables from DoD Fresh vendors

Per regulations, SFAs must conduct an informal or formal procurement process

If the DoD Fresh vendor won the bid, the SFA must contract directly with the vendor

SFAs may not place orders through the DoD’s FFAVORS system for any purchases using section 4 and 11 or FFVP funds

SP25-2014 School Food Authorities (SFAs) Purchasing Produce from U.S. Department of

Defense (DoD) Vendors Using Section 4 and 11 or Fresh Fruit and Vegetable Program (FFVP) Funds

The 6 Cents Final Rule was published on

January 3, 2014

A new set of questions and answers is now available for 6 Cents inquiries

The new Q&As will supersede SP31-2012

SP26-2014 New Questions and Answers Related to the Certification of Compliance with

Meal Requirements for the National School Lunch Program

Extends the availability of an exemption to the Paid Lunch Equity (PLE) requirements Must have strong financial standing Must demonstrate that the SFA has been certified as

meeting the meal requirements Can demonstrate the increase in price will cause the

SFA to exceed the 3 month operating balance Schools who were exempted last year must reapply

SP28-2014 Paid Lunch Equity: Guidance for SY 2014-2015

Requirements to apply for an exemption SFA certified to meet the meal pattern requirements Financially prepared to meet future meal pattern

requirements (e.g. sodium requirements) Taking steps to meet Smart Snacks requirements SFA corrected any deficiencies found during an

Administrative Review All child nutrition staff vacancies are filled SFA has all necessary equipment for cafeteria and kitchen

SP28-2014 Paid Lunch Equity: Guidance for SY 2014-2015

No waivers for changes to the School Breakfast Program

No waivers for the Smart Snacks Requirements

Program changes will go into effect on July 1, 2014

Sp29-2014 Consolidated Appropriations Act Report Language on Waivers for School

Breakfast and Smart Snacks

Waiver

New Whole Grain Resource Available at:

http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf

Two different ways to determine component crediting:

Exhibit A with Nutrition labels and ingredient lists

16g creditable grains allowable on manufacturer specification sheets

Non creditable grains

New product formulation sheet format

Whole Grain Resource

Non-whole grain or grain fractions that are not enriched (Grain fractions are parts of grain, like bran, germ and starch) 

Flours, meals, and starches from potato, legumes (including soy),  or other vegetables 

Examples:  Oat Fiber

Corn fiber

Wheat starch

Corn starch

Bran, germ

Modified food starch

Potato flour/starch

Soy flour

Chicory root powder

Corn meal (not whole)

Wheat flour (unenriched)

Rice flour

Wheat Gluten is neither a creditable nor  a non-creditable grain--you may ignore it

Ready to Eat cereals can contain more than 6.99gm of non-creditable grains as long as the primary ingredient is a whole grain and the product is fortified (Fortification=whole product enrichment)

http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf  See Page 7 for Non-creditable grains

http://www.fns.usda.gov/sites/default/files/SP10-2012av7.pdf   See page 24, Question 21

Non-Creditable Grains:

Product Formulation Sheet

Labels must be saved for the nutrient analysis portion of the Administrative Review

Acceptable documentation includes: Nutrient labels and ingredient lists for grain

items Manufacturer specification sheet Product Formulation Sheet CN label

Collecting Labels

All Flour Inventory usage has dropped between 33% and 50% from last year

You may have received flour with a February Best if Used By Date

Best if Used by Date is not an Expiration Date

Flour has been stored in cooler since receipt Peanut Butter Example

Best if Used By Dates

Proposed rule incorporates the following changes:

Requires name, position, title and contact information of the LEA official with information on how the public can get involved

Use evidence based strategies (i.e. Smarterlunchroom.org and HUSSC)

Include policies the restrict the marketing of foods/beverages to items that comply with Smart Snacks

Inform and update the public

Annual progress reports/updates for each school in the district

Conduct an assessment every three years of the wellness policy efficacy

http://www.fns.usda.gov/sites/default/files/LWPproprulesummary.pdf

Wellness Policy Proposed Rule

Check out the YouTube channel that broadcasts CNP information!

New location for Child Nutrition State Agency Staff Information

Changes to Website

Must be fresh

NOT canned, frozen, or dried

Dips are allowable for vegetables only

Must be nonfat or low-fat

If you have a question on a certain dip, contact the State Agency for further clarification

FFVP Applications now available on the CNP Website

Due April 30th

Fruits and Vegetables Eligible for the FFVP

Renewal will be available starting early May and will extend through May 30th

An email with a link to a survey for the High Protein yogurt pilot program will be sent to all sponsors

Flavors available in 4oz Case:

Strawberry

Blueberry

Vanilla

Updates

Flavors available in 32oz Case:

* Plain

* Vanilla

Please contact Child Nutrition Programs at 208-332-6820 if you have any questions regarding the information in this webinar.

Disclaimer: Accuracy of the information shared today is guaranteed only as of the recording date. USDA may issue more guidance or further clarification regarding items discussed in today’s webinar.

Thank You for Attending