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You are here: Home / News & Events / SN Weekly Updates / SNWU 2016 / School Nutrition Weekly Update - March 16, 2016 - Issue No. 2016.3-2

School Nutrition Weekly Update - March 16, 2016 - Issue No. 2016.3-2

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In the Previous Issue...March 7, 2016

- March 7-11 is National School Breakfast Week!

- Fresh Fruit & Vegetable Program Application Released

- Q&A – Epinephrine Auto-Injectors on School Property

- New Procurement Rule in North Carolina

- North Carolina K-12 Culinary Institute School Nutrition Administrator Preview

- Time as a Public Health Control (TPHC) Procedures:  Following the Food Code Requirements

- Important School Nutrition Dates

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In This Issue:    

Program Operations News

    • USDA Policy Memos

    • Fresh Fruit & Vegetable Program Application Released

    • *REMINDER* New Procurement Rule in North Carolina

    • What's New on the Web?

     

    Grant Information

    • *TIME SENSITIVE* School Grants for Healthy Kids:  Deadline to Apply...APRIL 1

    • School Food Grant Alert!  $2500 Fruit & Veggie Grants for Schools

     

    Continuing Education Opportunities

    • Time as a Public Health Control (TPHC) Procedures:  Following the Food Code Requirements

    • *REMINDER* Administrators, Please Register for the North Carolina K-12 Culinary Institute Preview

    • N.C. Safe Plates

    • N.C. K-12 Culinary Institute Workshops Scheduled

    Mark Your Calendar

    • Join the Every Kid Healthy Week Celebration

    • Important Dates

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    Program Operations News

    • USDA Policy Memos

    Please review the following USDA Policy Memos and contact your Zone Consultants should you have any questions.

    SP 24-2016 – Compliance with and Enforcement of the Buy American Provision in the National School Lunch Program

    SP 26-2016 – Community Eligibility Provision:  Annual Notification and Publication Requirements

    SP 28-2016 – Food and Drug Administration Requirements for Vending Machines

    • Fresh Fruit & Vegetable Program Application Released

    The Fresh Fruit and Vegetable Program (FF&VP) application process for School Year 2016-2017 was opened on Monday, February 29.   School Nutrition Administrators received a special e-mail linked to the 2016-2017 FF&VP application packet which has been posted on the FRESH FRUIT & VEGETABLE PROGRAM page (see:  How to Apply) of the School Nutrition website.  Also, the 2016-2017 FF&VP electronic application is now accessible in the School Nutrition Technology System (SNTS) for School Nutrition staff with SNTS "Application Entry" access.

    For interested LEAs with eligible elementary schools and eligible Charter Schools that are only elementary grade levels, please mark your calendar for the following important FF&VP application dates: 

    Apr 8 Deadline for completing FF&VP applications in the NCDPI's SNTS by 11:59 p.m. 
    Apr 15 Deadline for the 2016-2017 FF&VP Signature Pages and special form ("Number of Days FF&VP will operate for SY 2016-2017) to be received in the School Nutrition Services Section (NCDPI/Raleigh, NC). No late forms accepted.  By 5:00 p.m.

    If anyone has any questions regarding NC's FF&VP application/selection process, program requirements, or financial operation, please contact Zoe McKay-Tucker, School Nutrition Consultant for Special Programs by email at zoe.mckaytucker@dpi.nc.gov  or by phone: 919-807-3517.

    • *REMINDER* New Procurement Rule in North Carolina

    In the last legislative session, the General Assembly adopted the Iran Divestment Act (NCGS 143C-6A-1 to 6A-9) and it impacts not only the State but local governments as well by imposing new obligations on the procurement process.  The newly released guidance and certification form issued by the Department of the State Treasurer is shown at: www.nctreasurer.com/slg/Memos/2016-10.pdf

    The divestment list referenced in the guidance from the Department of the State Treasurer will be updated on at least a semi-annual basis and may be found here:  www.nctreasurer.com/iran

    Please forward this communication to anyone involved in making purchases on behalf of the School Food Authority.   Please also attach the certification document to your Standard Terms and Conditions so this requirement may be reflected in all formal and informal purchases, except those purchases of $1,000 or less that are not subject to this new rule.  If you have any questions about this memo please contact Lynn Harvey at (919) 807-3506.

    • What's New on the Web?

    Financial Management
    The Financial Management page has been complete re-designed to make navigation a bit easier.  Additionally, the 2015-16 Lunch and Breakfast Meal prices have been added. 

    Fresh Fruit & Vegetable Program
    The Fresh Fruit & Vegetable Program pagehas been re-designed and now includes the application information for the 2016-17 SY.  More details about the application process are included in the following article.

    If you have questions about the School Nutrition website or need assistance please contact Donna Knight at donna.knight@dpi.nc.gov .

     

    Grant Information

    • *Time Sensitive*  School Grants for Healthy Kids:  Deadline...April 1

    Thanks to partners at CSX Transportation, Kellogg Company Fund, Saputo, Tyson Foods and the Walmart Foundation, Action for Health Kids is providing grants and technical assistance to schools in the 2016-2017 school year to pilot or expand school breakfast programs and to support physical activity/nutrition education initiatives through Game On. Deadline is fast approaching (April 1). 

    Apply online at School Grants for Healthy Kids.

    • School Food Grant Alert!  $2500 Fruit & Veggie Grants for Schools

    Get Ready for Nutrition Education in Lunchrooms!  Over $250,000 available to schools for lunchroom learning programs

    Nutrition education that includes samplings of fresh fruits and vegetables helps kids accept and enjoy the foods that are key for good health. That's why Chef Ann Foundation created Project Produce: Fruit and Veggie Grants for Schools, to help schools increase kids' access to fresh fruits and vegetables and provide nutrition education through fun lunchroom learning activities.

    About the Program
    Project Produce is a grant program designed to help create experiential nutrition education when and where students make their food choices: in the cafeteria. The $2,500 one-year grants support food costs to incorporate school-wide fruit and vegetable tastings into the school's nutrition program.

    • Any district or independent school participating in the National School Lunch Program is eligible to apply
    • Districts may apply for grants for up to 10 schools
    • Applications for schools with 50% or higher free and reduced eligible enrollment are encouraged
    • There is no deadline and grants will be administered on a rolling basis
    • Read this article for helpful application tips

    For more information and to submit an application, please visit: http://www.chefannfoundation.org/programs-and-grants/project-produce/

     

    Continuing Education Opportunities

    • Time as a Public Health Control (TPHC) Procedures:  Following the Food Code Requirements

    DATE & TIME:  March 17, 2016 (2:00 - 3:00p.m.)

    This webinar is part of a planned series of monthly ongoing continuing education for North Carolina school nutrition professionals. Information in this continuing education session is directed towards all school nutrition professionals so you may share with all schools in your School Food Authority.

    Bacteria that leads to foodborne illness like to grow in the danger zone of between 41 degrees F. and 135 degrees F. but growth is not instantaneous. It takes time for the bacteria to get used to its environment, find food, and multiply to dangerous levels or create toxins that cannot be destroyed by cooking. In certain situations it makes sense to use time to control bacterial risks and prevent foodborne illness. This process is called Time as Public Health Control (TPHC). Join this webinar to learn more about the importance of TPHC and the best practices for discarding, tracking and using foods.

    All participants must login to the session to receive a certificate for 1 contact hour of continuing education.

    *IMPORTANT NOTE* We are no longer doing a formal registration through email. CLICK HERE for specific details on how to participate in the webinar and to obtain your continuing education certificate.

    • *Reminder* Administrators, Please Register for the North Carolina K-12 Culinary Institute Preview

     

    CLICK HERE for all of the details and registration information for the School Nutrition Administrator Preview session on May 24-25.

    • N.C. Safe Plates

    For all of the details and registration information for various NC Safe Plates courses from April to June click on the date below.

    • North Carolina k-12 Culinary Institute Workshops Scheduled

    North Carolina Department of Public Instruction, School Nutrition Services Section, in cooperation with Chef Cyndie Story and K-12 Team, is developing The NC K-12 Culinary Institute which features face-to-face and online instruction for school nutrition personnel to enhance these healthy dining objectives:

    • Improve student health, well-being and academic success through nutritious, appealing meals at school
    • Increase participation in high quality, enticing school nutrition programs
    • Expand capacity of local school nutrition programs to purchase, prepare and serve fresh, locally grown produce
    • Increase consumption of fruits, vegetables and whole-grain rich foods
    • Provide continuing education opportunities for school nutrition personnel 

    The culinary school course components are planned to include cycle menus and recipes using scratch, convenience, and modified scratch products and techniques. Recipes will also include North Carolina Farm to School items, step by step photography, and instructions that are written for production amounts consistent with pack or pan sizes commonly available and used in school kitchens. Recipes will be entered into a nutritional analysis software program and made available for easy import and adjustments for standardization in individual School Food Authorities (SFAs).

    CLICK HERE for all of the details and manager application information for the summer 2016 workshops.

     

    Mark Your Calendar

    • Join the Every Kid Healthy Week Celebration - April 25-29, 2016

    Join in Every Kid Healthy Week on April 25 – 29, to help shine a spotlight on school health and wellness efforts! Last year over 1,500 schools hosted events, and over 800,000 students, parents, and community members participated. Join us in the celebration! Want to get involved? If you work in a school, this is your opportunity to host a lively health-promoting event!

    • Important Dates

    Remember:  Any time a due date/deadline falls on a weekend or a holiday, the deadline automatically extends to the next business day.

    March 2016
    March 2016 National Nutrition Month
    Mar 17 Time as a Public Health Control (TPHC) Procedures:  Following the Food Code Requirements
    Mar 23 SFSP Workshop (Hickory Metro Convention Center)
    Mar 25 Good Friday (State Offices Closed)

     

    April 2016
    Apr 1 Deadline to complete Self-Assessments (Charter/RCCI/Non-Public SFAs) (Keep on file at SFA) 
    Apr 8 Deadline to complete FF&VP Applications (SN Tech system)
    Apr 10 (Sun) Deadline to submit claim for reimbursement for NSLP/SBP/ASSP/SFSP/SSO (for Mar 2016)
    Apr 15 (Fri) Deadline to submit FFVP claim for reimbursement (for Mar 2016)
    Apr 15 March Nutrient Analysis Reports Due (Submit to regional Nutrition Specialist)
    Apr 15 Deadline to submit Golden Key Achievement Award Summaries and Entries for State-level Awards
    Apr 20 Hazard Analysis Critical Control Point (HACCP):  A Preventive Food Safety Plan for School Nutrition Programs
    Apr 21 SFSP Workshop (New Bern Convention Center)
    Apr 25-27 N.C. Safe Plates Workshop (NCSU)
    Apr 25-29 Every Kid Healthy Week
    Apr 28 Norovirus:  Effective Cleaning and Sanitizing After Exposure in Kitchen and Dining Areas - Webinar
    Apr 28-29 Smart Options Workshop (Beaufort, NC)

     

    May 2016
    May 6 School Lunch Hero Day
    May 9-13 National School Nutrition Employee Week
    May 10 (Tues) Deadline to submit claim for reimbursement for NSLP/SBP/ASSP/SFSP/SSO (for Mar 2016)
    May 10-12 N.C. Safe Plates Workshop (Bolivia, NC)
    May 15 (Sun) Deadline to submit FFVP claim for reimbursement (for Apr 2016)
    May 24-25 K-12 Culinary Institute Preview for School Nutrition Administrators
    May 30 Memorial Day (State Offices Closed)
    Have Questions? Need Assistance? Please remember to always contact your regional consultants or specialists first for any questions or assistance unless directed otherwise.


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