Clocks have changed, spring is nearly here on the calendar - the flowers can’t be far behind! It is a true spring feeling when the tulips, daffodils, crocus, etc. are blooming – sometimes peeking out of the snow! Does anyone still have pussy willows? They were always amazing.
As spring is here, plans for the coming school year have begun. Please contact a specialist at the CANS office if you want to try some pilot projects so we can be sure all of the requirements are met so you have a true picture of how the change might be managed.
Procurement processes must comply with 2CFR 200 regulations. There have been several instances of misinformation coming to the schools from companies. Please check with the office before you make a commitment that will not be in compliance.
With spring and Ag Day come dreams of gardens and thoughts about our food sources. Teachers traditionally have students plant a seed as part of their lessons, and small animals visit the classroom. In addition to Ag Week, March also has Breakfast Week and CACFP week. There are many reasons to emphasize the Programs, our farmers and gardeners and how they provide for us. There are excellent sources of information and event ideas both on the web and in print from Team Nutrition, Farm to School, Farm to Child Care, Farm to Summer, Farm to Fork, etc. A simple search will have a lot of information at your fingertips.
Spring is nature's way of saying, 'Let's party!' ~ Robin Williams
Check in with CANS is a monthly conference call scheduled for the second Thursday each month. January’s call is scheduled for Thursday, January 12, 2017 at 2:30 pm CT / 1:30 pm MT. This call is open to all agencies on the School Nutrition Programs. Each call will start with a report from CANS with hot topics, new guidance or program clarifications, and reminders of upcoming dates. There will also be time scheduled during each call for participants to ask questions.
Check in with CANS is scheduled on the second Thursday of each month starting at 2:30 pm CT / 1:30 pm MT. Calls are scheduled for:
To join the conference call, dial 1-866-410-8397 and enter code: 6507733610. If you have trouble joining the conference call, or have additional questions call the CANS office at 605-773-3413. Feel free to send in questions ahead of the call to DOE.SchoolLunch@state.sd.us please reference “Conference call question” in the subject line.
Shortly before the call an agenda will be posted to the CANS website main page, http://doe.sd.gov/cans/index.aspx, under Documents, Conference Calls. Shortly after the call is complete, the call minutes will replace the agenda with additional information. Please join us!
The 2017 Summer Food Service Program Reimbursement rates:
|Rural or Self-prep||All Others|
High level timeline for Sponsors/State Agency – SAVE THE DATES for 2017 SFSP:
March 21, 2017 – SFSP Face to Face Sponsor ADMINISTRATIVE Training (Pierre – all day & snow date or second session of March 28)
March 28, 2017 – SFSP Face to Face ADMINISTRATITIVE Training snow date or possible second session
April 20, 2017 – SFSP Operational Training (Pierre) for Menu planning, production records, i.e. generally site supervisors and foodservice workers. Snow date May 4, 2017
April 25, 2017 – SFSP Operational Training (Sioux Falls) for Menu planning, production records, i.e. generally site supervisors and foodservice workers.
Late April and early May 2017 – Preapproval visits from State Agency (CANS).
Kids still need good food, even when school is out. Now it’s easy to accommodate them! You can apply to operate the Seamless Summer Option through the National School Lunch (NSLP) or School Breakfast Programs (SBP). Continue the same meal service rules and claiming procedures used during the regular school year. The Seamless Summer Option offers a streamlined approach to feeding hungry children in your community.
Child and Adult Nutrition Services will be hosting four ICN trainings:
June 19-23 & October 16-20: Orientation to School Nutrition, Pierre DOE Library
June 27: Foundations for Training Excellence, Pierre DOE Library Commons Room
July 10-11: Financial Management: A Course for School Nutrition Directors,
Pierre DOE Library Commons Room
Registration is a commitment to attend the entire workshop. Attendance may be counted for Professional Standards.
The Paid Lunch Equity Tool for SY17-18 is available, and posted on the CANS-NSLP webpage. Please feel free to visit the Paid Lunch Equity section of the webpage to calculate lunch meal prices. There will be an exemption available this year, which is posted on the CANS NSLP page as well.
On Tuesday, April 4, 2017 from 1:30pm – 2:30pm CT USDA will be hosting a webinar about the upcoming unpaid meal charge policy requirement. Please click this link to register: https://cc.readytalk.com/registration/#/?meeting=m22zjg9njuka&campaign=m2xpwikl3jsv
Necessary Contract Elements:
Ensure all needed contract elements were included in solicitation and the contract should include but not limited to:
Fixed Price contracts assume that discounts, rebates, and credits have been applied to the contracted fix price and do not need to be reported to the SFA on invoices.
The SFA can choose between two cost reporting provisions. The contractor can either:
The CONTRACTOR must maintain records and source documents in support of discounts, rebates and credits. They do not have to identify the sources but must be able to provide sufficient information and can do so without compromising confidential business information or relationships.
The SFA may also opt to use the language found in 7 CFR Part 210.21(f) (i) for cost reimbursable contracts:
In addition to ensuring that SFA contracts contain appropriate language requiring the return of discounts, rebates, and applicable credits to the SFA, it is critical that SFAs monitor contract compliance on an ongoing basis and strictly enforce all contract provisions, including those related to the return of discounts, rebates, and applicable credits.
Unallowable Cost Provisions:
Unallowable contract cost provisions can be the result of the following items:
Contracts found to be in noncompliance and identified as having unallowable cost provisions will be required to be amended or rebid.
Procurement and Incentive Programs:
Per 7 CFR Part 210.14(a), SFAs can use the incentives they have earned as long as the items are used solely for the operation or improvement of the nonprofit school food service program and are consistent with federal (2 CFR 200) and state cost principles.
SFA must conduct all procurement transactions to allow for full and open competition. If an SFA chooses to participate in an allowable incentive program, their bid solicitation documents must state that they are seeking vendors to provide incentives.
By not addressing incentive programs within solicitation documents, then eliminating vendors based on whether or not they offer incentives or awarding additional points to those vendors who offer an incentive program; this limits competition by placing unreasonable requirements on them.
SFA cannot exclude any vendors from qualifying during the solicitation on the basis that they do not offer an incentive program.
SNA SD will be hosting two trainings in two different locations! The trainings will be in Rapid City or Brookings with the topics of Practical Skills for Preparing Quality Meals and Norovirus/Mock Health Inspections.Back to Top
The Fresh Fruit and Vegetable Program pre-application for SY17-18 is now open. We will ask that additional sponsor application information be submitted through iCAN at a later date. Please follow the link below and complete the required fields for each applying site. If you have multiple elementary sites applying, please submit an application for each site.
As a reminder, this is an optional program available elementary school sites only. Primary selection criteria for the program is based on free/reduced eligibility percentage from the most recent October site lunch reimbursement claims (October 2016 lunch claim).
The Fresh Fruit and Vegetable Program provides allocated funds to elementary schools for purchase of a fresh fruits and vegetable snack. Preference of site selection is given to high free/reduced eligibility from the most recent October Survey. The service of the FFVP must be provided during the school day, and not served in conjunction with other federal programs (cannot be served at the same time as breakfast, or lunch). Also, the service of fresh fruits and vegetables cannot be served with accompaniments (fruits and vegetables cannot be served with juice, milk, bread, etc.). FFVP dollars cannot be used to cover the cost of fruits and vegetable served at lunch or breakfast service. Additionally, the FFVP must be scheduled to be provided at least twice per week.
Applications for the Fuel Up to Play 60 School Nutrition Equipment Grant are available now until April 28, 2017. The purpose of this grant is provide funding to school nutrition departments to purchase equipment to help increase school breakfast participation by offering it outside of the cafeteria. Examples of equipment that could be purchased would include items for breakfast in the classroom, such as utility carts or coolers. Contact Whitney Jerman for more information and questions. Applications can be found at FuelUpToPlay60.comBack to Top
For more than 50 years, the School Breakfast Program has provided school children across the nation a well-balanced first meal of the day. In honor of National School Breakfast Week, USDA Food and Nutrition Service has published a letter to thank local program operators for their efforts to serve children breakfast. The letter is available by following the link below. Check out the USDA School Breakfast Program webpage for great resources to make school breakfast a success!Back to Top
These 10 common foods are also the most common sources of sodium in children’s diets:
Using fewer processed foods and more homestyle or scratch cooking methods is a great way to help cut down on sodium. USDA and Team Nutrition have a resource full of nutritious and kid friendly standardized recipes for you to use. They are working on updating the existing recipes as well as adding some new ones. When you make the foods yourself, you can be more aware of the sodium content and make more efforts to reduce it. Incorporating fresh items into these recipes is also a huge bonus in cutting back on sodium. For recipes with ingredients like soups or broths, use the low sodium versions to reduce the amount of sodium.Back to Top
One of our partner organizations in the Child Nutrition Programs, Action for Healthy Kids, recently released their fall and winter webinars schedule for the upcoming school year. These webinars will cover a wide range of topics to improve the health and wellness of your school: improving your local Wellness Policy, ideas for Smart Snacks in schools, breakfast in the classroom, messaging to parents, and more!
You can register for one or all of the following webinars by going to this website: http://www.actionforhealthykids.org/events/webinars and selecting the webinars you wish to attend. Please note, these webinars are not hosted by CANS.
Wellness Wednesday: Promoting Screen-free Activities at School
Wednesday, April 12, 3 - 3:30 pm (CT)
Our kids consume an average of seven hours of screen media per day. Reducing screen time can help children be more physically active, have a healthier diet and perform better in school. Join us for April’s Wellness Wednesday Webinar to learn how to organize Screen-Free Week and promote screen-free activities all year round for students and families in your school community.
Celebrating Your Volunteers: Wrapping Up the Year with a Big "Thank You"
Tuesday, May 9, 1 - 2 pm (CT)
Join us for tips and ideas on how to recognize and thank all your awesome volunteers for their hard work this year and empower them to become even more engaged in the future.
Wellness Wednesday: Offering Healthy Snacks at School
Wednesday, May 10, 3 - 3:30 pm (CT)
Snacks can make or break a healthy diet for both adults and kids. The right snacks can supply our bodies with nutrients we wouldn’t normally eat during meals and give students the energy need to learn and focus during class. Join this webinar to learn from schools across the country on ways to successfully serve healthy snacks to students during the school day.
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Some policies have multiple numbers. That means those apply to multiple programs.
Child & Adult Care Food Program
One new policy was issued for Child & Adult Care Food Program since the January Bulletin. Current policies can be found at http://www.fns.usda.gov/cacfp/policy (CACFP memos).
|03/10/2017||CACFP08-2017||Questions and Answers on the Updated Meal Pattern Requirements for the Child and Adult Care Food Program|
School Nutrition Programs (SP memos)
Policies that apply to school operation and administration can be found at http://www.fns.usda.gov/school-meals/policy. Three new policies have been issued since the last Bulletin.
|03/23/2017||SP 21-2017||Reporting Guidance for Results of the Administrative Reviews Conducted in School Year 2015-2016|
|03/21/2017||SP20- 2017||Community Eligibility Provision: Annual Notification and Publication Requirements|
|03/20/2017||SP19-2017||Reporting Annual Income on School Meal Applications|
Summer Food Service Program
No new policies were issued for Summer Food Service Program since the last bulletin. Current policies can be found at http://www.fns.usda.gov/sfsp/policy
Reimbursement rates were published on 3/6/17 in a Federal Register Notice.
|03/06/2017||Summer Food Service Program: 2017 Reimbursement Rates|
No new policies have been issues for food distribution programs since the last bulletin. Food Distribution policies can be found at http://www.fns.usda.gov/fdd/policy
USDA is seeking comments on requirements for processing of donated food.
|02/27/2017||0584-AE38||Extension of Comment Period: Revisions and Clarifications in Requirements for the Processing of Donated Foods||04/05/2017|
|01/05/2017||0584-AE38||Proposed Rule: Revisions and Clarifications in Requirements for the Processing of Donated Foods|