Summer Food Service Program Kaye Knudson Child Nutrition and Food Distribution Programs Kirsten Baesler, State Superintendent

Summer Food Service Program (SFSP) Federally-funded program through USDA and administered by State agencies Provides free, nutritious meals to low-income children 18 years old and younger Persons 19 or older with a physical or mental disability, as defined by the State Operates when school is not in session 2

Who Can Be A Sponsor Public or private nonprofit schools Units of local, municipal, county, tribal, or state government Private nonprofit organizations Public or private nonprofit camps Public or private nonprofit universities or colleges

Site Examples Schools Camps Parks Churches Community Centers Migrant Centers Mobile Feeding

How to Determine Eligibility There are two primary sources of data that may be used to determine site eligibility. 1. School Data 2. Census Data

Use of School Data School data may be used to establish area eligibility. In order for a site to be determined area eligible, school data must indicate that the site is located in the attendance area of a school where at least 50% of the children are eligible for free or reduced price meals.

Use of Census data SFSP sites located in a Census Block Group (CBG) or Census Tract in which 50% or more of the children are eligible for free or reduced price school meals are considered area eligible. Capacity builder Food Resource and Action Center (FRAC) pe&map=0

Open Sites and Enrolled Sites Open site- All children eat free without the need of additional paperwork because the site is area eligible. Enrolled site – All children eat free because 50% or more of children enrolled at the site are eligible for free or reduced price meals.

SFSP Reimbursement Rates Meal Reimbursement Breakfast$1.89 Lunch/Supper$3.30 Snacks$.77 Administrative Reimbursement Rural Self-Preparation SitesOther Sites Breakfast$.1875Breakfast$.1475 Lunch/Supper$.3450Lunch/Supper$.2875 Snacks$.0950Snacks$.0750

SFSP Meal Pattern Breakfast 1 milk1 cupfluid milk 1 fruit/vegetable1/2 cupjuice, 1 and/or vegetable 1 grains/bread 2 1 slice 1 serving 3/4 cup 1/2 cup bread or cornbread or biscuit or roll or muffin or cold dry cereal or hot cooked cereal or pasta or noodles or grains Breakfast Meal Pattern Select All Three Components for a Reimbursable Meal Fruit or vegetable juice must be full-strength. 2 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

SFSP Meal Pattern Lunch/Supper 1 milk1 cupfluid milk 2 fruits/vegetables3/4 cupjuice, 1 fruit and/or vegetable 1 grains/bread 2 1 slice 1 serving 1/2 cup bread or cornbread or biscuit or roll or muffin or hot cooked cereal or pasta or noodles or grains 1 meat/meat alternate2 oz. 1 large 1/2 cup 4 Tbsp. 1 oz. 8 oz. lean meat or poultry or fish 3 or alternate protein product or cheese or egg or cooked dry beans or peas or peanut or other nut or seed butter or nuts and/or seeds4 or yogurt 5

SFSP Meal Pattern Snack Select two of the four components for a reimbursable snack 1 milk1 cupfluid milk 1 fruit/vegetable3/4 cupjuice, 1 fruit and/or vegetable 1 grains/bread 2 1 slice 1 serving 3/4 cup 1/2 cup bread or cornbread or biscuit or roll or muffin or cold dry cereal or hot cooked cereal or pasta or noodles or grains 1 meat/meat alternate1 oz. 1/2 large 1/4 cup 2 Tbsp. 1 oz. 4 oz. lean meat or poultry or fish 3 or alternate protein product or cheese or egg or cooked dry beans or peas or peanut or other nut or seed butter or nuts and/or seeds or yogurt4

Summer 2014 SFSP Participation Data Statewide BreakfastLunchSnacksSupper Meals Avg. Days Avg. Participation

Sponsor Responsibilities Training Monitoring Sites Submit Claims for Reimbursement Receive Program Payments Reviewing sites for compliance Recordkeeping Request for off-site meal service (field trips) Oversee Food Service

Site Responsibilities State Provides on-line training for Sponsors and Sites Attend Sponsor Training Prepare and serve meals Meal counting Ensure all meals serve to have all the components for a reimbursable meal Food Safety and Sanitation

TIPS FOR SUCCESS Engage Community Partners to help promote sites, activities and resources. Promote your Program by hosting Kick-off event, Flyers sent home with students, School/Agency websites, SFSP Banners. The more kids you serve the more reimbursement you receive! Engage kids in activities Be flexible

Resources

Contacting Our Office Telephone Toll Free: Fax: (701) Kaye Knudson: (701) Linda Schloer: (701) Web Site: