Articles in this issue:

News flash! News flash!

Congratulations to Gay Anderson who was just recently elected to the position of Vice President of School Nutrition Association. Her slogan was “Dream It and Achieve It”. Best wishes in your new position, Gay. We know you will achieve even more dreams!

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A Note from Sandra

The countdown to spring has begun…and often agencies are looking at testing how to do things differently next year. 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.

No further information on the meal regulations for Child & Adult Care Food Program has come forth as this is written. Reauthorization of the child nutrition programs is continuing through Congress.

Procurement processes need to be reviewed to determine if your agency’s processes comply with 2CFR 200 regulations. The good thing is that now the same regulations cover all programs. Attention still needs to be paid to the difference between state and federal requirements. Work on the processes to meet the transparency requirements are in progress and will be forwarded to entities.

Many events help us think about the source of our food. Garden catalogs are showing up at home, folks are getting ready to start seeds, we have visions of the garden after the snow has melted, and teachers are using lessons on food sources. The first day of spring will be here soon. March has Ag Week, Breakfast Week, and CACFP week. There are many reasons to celebrate and that can be used to help teach youth and adults about the source of their food. There are excellent sources of information and event ideas for Farm to School, Farm to Child Care, Farm to Summer, Farm to Fork, etc.

CANS has had some changes in personnel.
• Geriann Headrick started with us on February 16. She is a program specialist working with school nutrition programs.
• Darcy Beougher started with us on February 24. She is the senior secretary with the majority of her work with the Food Distribution Programs.
• Shar Venjohn retired February 23. We will be interviewing to fill her position.

Welcome Geriann and Darcy. Best wishes to Shar.

Best wishes for a happy and productive spring.

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CANS Welcomes Geriann Headrick

Hi everyone! My name is Geriann Headrick. I graduated from Flandreau Public High School in 1985. I was raised on a farm 15 miles outside of town with 2 brothers, 1 sister and 1 foster sister. Our meals were farm raised and home grown. As a child I spent countless hours outside with the animals and in mom’s garden, usually weeding, but sometimes stealing peas fresh from the vine!

After high school I attended Dakota Wesleyan University in Mitchell, SD with a major in Health, Physical Education and Recreation. That was so long ago, I don’t think they even call it that anymore! After a couple of years I transferred to Dakota State University to enroll in their new program, Physical Health Management.

After college I moved to the Denver metro area working in the Food and Beverage/Hospitality area of the casino industry. While there I became a huge Bronco fan! What a great year for them and Peyton Manning!! Eventually though, this country girl had to come home. I missed the wide, open spaces where sunrises and sunsets are stunning, vast and easily seen (no mountains in the way). I also missed flat, straight roads where you can be the only car for miles and miles.

The last 11 years I worked for the Flandreau Indian School. I was hired as a cook and for the last 8 years I was detailed to the manager’s position. I feel the experience I gained at FIS gives me a unique perspective to the challenges we face in Child and Adult Nutrition. I hope to use that experience to help school’s meet and exceed their goals and make their programs the best they can be.

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CANS Welcomes Darcy Beougher

Hi! My name is Darcy Beougher. I am married and have a 21 and 19 year old. I worked for a small school for 11 years. I was involved with most aspects of the Lunch Program from the application process to serving and clean-up. I will be the Senior Secretary working with the Food Distribution Program ordering & payment process. I will also assist schools with password changes on the iCAN system, and transfer questions to specific staff members. I am still learning how things run from the other side, but I look forward to working with you!

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Check-In With CANS

Check in with CANS is a monthly conference call open to all agencies on NSLP and SBP. The check in call will contain a brief discussion of hot topics, then the call will be opened up so you can ask questions. The call is scheduled for Thursday, March 3, 2016 at 2:30 pm CT / 1:30 pm MT. To join the conference call, dial 1-866-410-8397 and enter code: 8454202081.

March Call: April 7

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Point of Service, Eligibility, and Alternate Meal Clarifications

The Verification Reporting link is up and running in iCAN. You can find it under the Applications bread crumb:

Recent questions have come in regarding Point of Service, Eligibility, and Alternate Meals.

Point of Service is the point in the food service operation where a determination can accurately be made that a reimbursable meal has been served to an eligible child. Traditional Point of Service is at the end the meal service line. Any change to the Point of Service location (such as moving the Point of Service to the front of the line) is considered as Alternate Point of Service, and must be pre-approved by the CANS office. An Alternate Point of Service request can be made in your iCAN site application packet.

Eligibility effective date is determined by when a household application is approved by the School Food Authority, when the application is received by the School Food Authority (flexibility), or, in the case of direct certification, when the student is eligible for benefits. There is NO RETROACTIVE eligibility.

If you look in your agreement with CANS, you can check to see if you have selected to use the flexibility of start date for eligibility - these have specific rules that must be followed in order to use this option. If you want to change your selection, please amend your iCAN application to reflect the change.

Alternate Meals may be provided to students in the event of a lack of student funds available to purchase the meal. If the school chooses to claim the alternate meal for reimbursement, the alternate meal must meet all component and dietary specification requirements. Additionally, the meal count for the meal must take place by following an approved Point of Service method, and must be represented in production records.

Please feel free to contact the CANS Office with any questions –

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The Community Eligibility Provision and Alternative Breakfast Models Webinar
Wednesday, March 9, 2016
11:00-12:15 AM MST, 12:00-1:15 PM CST

The Community Eligibility Provision and Alternative Breakfast Models

Please join us for an informative session on pairing alternative breakfast service models (Breakfast in the Classroom, Grab ‘n Go, etc.) with the Community Eligibility Provision (CEP)! Experience at the local level shows that implementing an alternative breakfast model is one of the most effective ways to increase participation in the School Breakfast Program. CEP represents a great opportunity for schools to expand their breakfast service, thanks to CEP’s simplified counting and claiming procedures and potential for increased administrative efficiency. During this webinar, an expert panel will explore the advantages of adopting CEP and alternative breakfast models together, and how doing so helps to ensure that all students in school can enjoy the benefits a nutritious morning meal.

Target Audience: State Agencies and School Food Authorities

To participate in the webinar on Wednesday, March 9th at 11:00 AM MST/12:00 PM CST

Please click on the link below to register: To view the webinar on March 9th, log on using the same link at 11:00 AM MST/12:00 PM CST.

For Technical Support:
• U.S.: 1-800-843-9166
• Email:
• Web:

*A recording of the webinar will be available on USDA’s CEP Resource Center approximately two weeks after the webinar broadcast.*

Streaming audio will be available through your computer. If you are unable to use streaming through your computer, you can call in to listen to audio via your phone at 303-248-0285, Access Code: 7205000. (The maximum capacity for this phone line is 1000 participants.)

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Summer Food Service Program Training Time is Here

2016 Handbooks - FNS has published updated policy guides for the Summer Meal Programs available now at and the state agency will be printing one copy of each and mailing them to your authorized representative this month.

The 2016 Administrative Guide for Sponsors
The 2016 Nutrition Guide for Sponsors
The 2016 Sponsor Monitor’s Guide
The 2016 Site Supervisor’s Guide

Training dates:

March 8 – SFSP prior successful sponsor ADMINISTRATITIVE Training

March 14 – SFSP iCAN Training

March 15 – SFSP Face to Face Sponsor ADMINISTRATIVE Training (Pierre – all day & snow date or second session of March 29)

March 29 – SFSP Face to Face ADMINISTRATITIVE Training snow date or possible second session

April 8 – Tentative date - SFSP iCAN application underway online, incomplete items will delay approval process. Must be approved prior first day of feeding in order to claim meals.

April 26 – SFSP Operational Training for Menu planning, production records, i.e. generally site supervisors and foodservice workers (May be additional if registrations sent in February merit them.)

April 28 – SFSP Operational Training snow date

May 2016 – Preapproval visits from State Agency (CANS) to new sponsors.

May 2016 – Start sending into CANS Off-site meal requests for Preapproval for your groups doing field trips during the summer feeding program.

May 2016 - Sponsors conduct pre-operational visits of their own feeding locations, conduct staff trainings and prepare to advertise and operate their programs as they have been approved by the State Agency.

May/June 2016 – Sponsors conduct their own REQUIRED monitoring including the first through 4th week Review of their own program and completing the REQUIRED Civil Rights observation at each feeding location during the operation.

June to August 2016 - South Dakota Department of Public Safety Inspectors and Federal USDA staff will be completing Administrative Reviews of summer programs unannounced at any feeding location and Health Inspections can be done at various times throughout the summer feeding sessions.

Contact Julie McCord with any Summer Food Service Program questions by emailing or calling (605) 773-3110.

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Seamless Summer Option Training – March 15, 2016

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.

Seamless Summer Option training is tentatively scheduled for March 15, 2016. Contact Beth Henrichsen at or 605-773-3610 for more information.

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Food Distribution Update

Annual Survey:
Opens March 1 and will close at midnight on March 15. An email was sent on March 2, 2016 to all Program and Ordering contacts for all agencies. Two surveys, 117 direct deliveries and 120 The Department of Defense Fresh Fruits and Vegetables Ordering System Website (FFAVORS), were created for School Year 16-17. Instructions and videos were in the email notice and are also added to the Food Distribution website:

May Delivery:
The last order for school year 2015-16 will open on March 7 and close on March 14th at 9:00 AM Central time. Limited items will be on the order. If you have a number in the available current allocation column and you do not want it delivered in May. Please contact Mark to have it removed. We will add it to the available non-allocated (surplus) quantity making it available to all agencies.

Watch for upcoming email announcements – Surveys for next school year pre-orders, order opening dates and deliver schedules.

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Nonprogram Food Revenue Requirements – Clarification

USDA Memo SP 20-2016 was recently released to provide further guidance regarding pricing and tracking requirements for nonprogram foods. The guidance released described the SFA separating nonprogram food costs from their program food costs for a period of at least 5 consecutive operating days (or 4 consecutive days for schools that only operate 4 days per week). This method is intended for State Agency usage during an Administrative Review only.

In order to be compliant, SFAs must have a process in place to be able to separate their nonprogram food costs from their program food costs. The percentage of nonprogram revenue generated must be at least as great as the percentage of nonprogram food costs.

Please feel free to contact the CANS office with any questions.

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Adding Operating Sites to the SFA

As some may recall, all SFAs were required to have one week of menus reviewed by the State Agency, in order to be considered certified. This certification is considered 'one-time only', and was used to demonstrate that the SFA is able to plan menus which meet meal pattern requirements.

Please look at the two options below, to determine if the newly added site DOES or DOES NOT need to certify menus with the CANS Office:

1. If a menu certified SFA adds a site to their agency, and the newly added site is using a menu planner which is outside of the SFA (for example, a hutterite colony school or secondary menu planner outside the immediate scope of the certified district), the newly added site will need to certify menus with the CANS Office.

2. If the newly added site is following the same menu plan and direction as the previously certified SFA, the site does not need to go through the work of certifying menus.

Please feel free to contact the CANS Office with questions in the area of menu certification for newly added sites.


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Smart Snacks Resources

Looking for some good resources to help you meet the Smart Snacks in School regulation requirements? Listed below are some links that will take you to ideas and scratch recipes that will help. These recipes have great instructions and the nutrient analysis is already done for you.

On the Iowa Department of Education website the link is

The Wyoming Farm to Plate website,, has 365 snacks listed! Please note on the right hand side the Smart Snacks in School logo indicating which recipes meet the programs regulations. They are working to get the others listed into compliance, so check back occasionally.

CANS-NSLP Webpage:
Scroll down to the Smart Snacks section for the Q/A section, Summary of Standards, and more!

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Building for the Future with the CACFP

Mealtime Memo for Child Care

The February 2016 issue of Mealtime Memo for Child Care, a monthly newsletter highlighting nutrition related topics and activities, is now available online.

Cooking with Oils

Think about the aisle where the cooking oils are found in your local supermarket. How many different types of oils are there? In many cases, there are numerous options to choose from: olive oil, canola oil, coconut oil, walnut oil, and vegetable oil. This memo will provide the basics about the most commonly used oils. Back to Top


Featured in the February 23, 2016 issue of "The Dirt" you will find a wonderful article about the Fairacre Farm in Iroquois, SD.

South Dakota is working persistently to continue the development of their Farm to School programs throughout the state. Several farmers in the state already produce products available for purchase with many more searching for a way to market their products.

Learn more about Fairacre Farm's farm to school success via their Facebook page. To view the full article and to sign up for “The Dirt” go to:

The anticipated updated schedule for the USDA Farm to School Grant Program:
September 2016: Release FY2017 request for Farm to School Grant applications
November 2016: FY2017 Farm to School Grant applications due
May 2017: Announce awards

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National Ag Day - March 15, 2016

Almost everything we eat, use and wear on a daily basis can be attributed to agriculture. As the cornerstone of South Dakota economy, we rely heavily on agriculture.

March 15, 2016 will mark the 43rd anniversary of celebrating agriculture in our great state of South Dakota! The theme for National Ag Day 2016 is "Agriculture: Stewards of a Healthy Planet."

South Dakota grows a wide variety of food sources each year. Beef, Bison, Poultry, Pork are the first to come to mind. But there are more such as eggs, milk, and honey. Not to mention the garden produce in this rich state.
   • Honey: How about some honey on those biscuits? South Dakota has more than 200,000 honeybee colonies
.    • Milk: What about that milk? South Dakota produces more than 12,000 pounds of milk per year.
   • Poultry: Chicken nuggets are a favorite among students. Millions of chickens and turkeys are grown in South Dakota.
   • Eggs: Eggs are an option as well. 1.5 million laying hens are raised each year producing 250 eggs each!

Don’t overlook the obvious. If you are having tacos on National Ag Day help the students visualize where the food comes from. Display a small jar of corn and beside it the taco shell. Display a small jar of wheat and the soft shell tortilla beside it. The cheese and sour cream could be represented by a picture of a dairy cow, as well as the beef by a picture of some beef cattle, the taco sauce by a picture of tomatoes, etc.

The same could be done at breakfast. If an egg scramble is served display a picture of a laying hen with the egg beside it. The jar of wheat could also be used for the toast at breakfast and the corn for cereal. And don’t forget the dairy cow for the milk and the display of apples for the apple juice served!

Work with your teachers and invite a farmer/producer to come speak to the students about where their food comes from. Invite the FFA group in your school to help serve the meal and educate as they serve.

The options are endless. Use your imagination and help our young people appreciate agriculture and the source of their food.

Other resources for building awareness of agriculture and its benefits: "Who Grew My Soup?" Contact Ann Price

For more information on National Ag Day visit

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Paid Lunch Equity Tool for SY16-17 Available

Held over from previous month: The Paid Lunch Equity Tool for SY16-17 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.

PLE Tool SY16-17
PLE Exempt Request SY16-17
PLE Memo 09-2016

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Training Tracking Tool for Professional Standards

Held over from previous month: Child and Adult Nutrition Services recently released a simplified Professional Standards Training Tracking Tool. This tool is an Excel spreadsheet. It contains an example of how to complete the tool, the tracking worksheet, and the learning topics and objectives required for Professional Standards.

This tool is a great resource for sponsor agencies and schools that would like to keep an electronic file with your training information. If you are not fond of keeping an electronic file, this tool can be printed out and used as a worksheet that you complete and keep on file.

Please remember to retain training documentation on file to support the training events that you and your staff attend. This supporting documentation can include sign in sheets, handouts, agendas, certificates, or any other materials that indicate the training topic and dates. Also, don’t forget to write down who attended the training.

You can find this tool and other helpful Professional Standards information on our CANS NSLP website: under the section called “Professional Standards and Training Opportunities.”

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Professional Standards Power Point Slide Show

Held over from previous month: Child and Adult Nutrition Services recently compiled the Professional Standard rules and frequently asked questions into a Professional Standards power point that is posted on the CANS NSLP website: under the section called “Professional Standards and Training Opportunities.” If you or your staff have questions about the hiring or training requirements for the new Professional Standards rules please check out this informational power point.

Don’t forget, reviewing Power Point slides or webinars can count as training! Add the entry to your training tracking tool, print off the training credit slide, sign and date the print out, and keep it on file with your other training documentation.

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School Breakfast Week is COMING

School Breakfast week will be here before we know it! (March 7-11th) There are many great websites out there that offer ideas for promoting School Breakfast. Sometimes they are great ideas, and sometimes they are not geared towards the great State of South Dakota. With the theme this year being “Make the Grade with School Breakfast”, we would like to hear from you as to what your school is doing to “Make the Grade”. We are a creative and inspiring group and we’d like to share ideas and best practices amongst each other so we, as a State, can “Make the Grade!”

Please shoot me an email at and let me know what is working where you are.

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Purchasing Goods and Services Using Federal Funds

Held over from previous month: Procurement is a hot topic in the national office. The USDA Food and Nutrition Services (FNS) has a renewed focus on procurement in schools and agencies that currently participate in any of the Child Nutrition Programs, which include but are not limited to the National School Lunch Program, Special Milk Program, Child and Adult Care Food Program, and the Summer Food Service Program. Currently a new review module is being pilot tested this year and we expect next year it will become a part of the standard School Nutrition Administrative Review process.

Since the reimbursement your sponsor school or agency receives is generated from federal taxes, we all share in the responsibility to use those funds in a way that maximizes open and free competition, and ensures that only allowable costs are paid with your non-profit school food service account funds. Proper procurement practices are essential to ensure fairness and that the best products and services are obtained at the best price.

Public schools and agencies must use the most restrictive of state, local, or federal guidelines. There are procurement rules for small agencies that purchase very small quantities as well as procedures for large agencies that purchase in large quantities. Each school and agency must ensure that proper procurement procedures are followed.

To prepare for procurement, all sponsor schools and agencies should take the following actions:
1. Review your Procurement Plan. All Local Education Agencies (LEAs) on the USDA Child Nutrition Programs or any federal program are required to have a procurement plan in place.
2. Identify what will be purchased
3. Estimate the cost, understand allowable and unallowable costs
4. Develop or update a bidders list (if appropriate)
5. Identify the procurement method to be used

Informal Procurement versus Formal Procurement

The chart below contains a summary of the purchase or contract dollar amounts that require formal or informal procurement process.

Purchase Type Informal Procurement Formal Procurement Ruling Authority
Services $25,00 or less $25,000 or more SDCL 5-18C-1
Supplies (not perishable) $25,00 or less $25,000 or more SDCL 5-18C-1
Food/Perishables $150,000 or less $150,000 or more 7 CFR 3016.36

Informal procurement can be: quotes obtained by phone, email, fax, or catalogs. Documentation must be retained on file, and at least three vendors/sources must be included in the solicitation.

Formal procurement uses: Solicitations for contracts using sealed bids or competitive proposals. This is more rigorous than informal and must be published publicly, provide specifications, requirements of bidder’s terms and conditions, and include procedures for evaluation and awards.

There are two types of formal procurement solicitations:
1. Request for Proposal (RFP) should be used when price alone is not the sole basis for award. However, price must be the primary consideration.
2. Invitation for Bid (IFB) results in a fixed price contract. The IFB should describe the minimum standards expected of a responsible bidder.

In all procurement, open and free competition must prevail and small purchase procedures do not change the requirements of comparability, documentation, and must avoid conflicts of interest. Remember to balance cost with what is to be purchased and what is available.

If you are new to the topic of procurement, now is the time to begin developing your plan to follow proper procurement requirements. In the coming months, CANS is planning to offer additional training opportunities to learn about proper procurement. One of the best suggestions shared at the recent SNA Industry Conference was to look at what your neighbor does and share best practices.

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SDSU Extension-Team Nutrition on Facebook

We invite you to follow “SDSU Extension-Team Nutrition” on Facebook! Join the conversation and stay connected on Team Nutrition initiatives. Follow us for helpful information and tips about nutrition for children and for local and national child nutrition news.

Attention Team Nutrition Schools: Show us your tray!
We want to show off South Dakota’s school’s hard work in making healthy, delicious food. Follow SDSU Extension-Team Nutrition and Facebook message your school tray submission or email your pictures to

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Healthier School Day – Tools for Schools

Every job requires the right tool. Wouldn’t it be great to have a toolbox for school lunch? ‘Tools for Schools’ is your one-shop stop for topic-specific policy and resource materials to assist schools in meeting the new nutrition standards. Refer to the latest regulations, find free nutrition education curricula, or get ideas for adding tasty, kid-friendly foods to enhance your school meals program.

Topic areas featured include:
• Smart Snacks
• Fruits and Vegetables
• Sodium
• Whole Grain-Rich foods
• Nutrition Education and Promotion
• Recipes and Culinary Techniques for Schools (School Nutrition Improvement)
• Procurement
• Policy Guidance

Click here to check it out!

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What’s Cooking? USDA Mixing Bowl

The USDA Mixing Bowl is a great resource for recipes. A Menu planner can search Large Quantity Recipes and use sliders along the left-hand side to find the perfect recipe to fit within dietary specifications.

Check out the USDA Mixing Bowl webpage:

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The Partnership for Food Safety Education presents Hand Hygiene

The CDC (Center for Disease Control) lists the following as important guidance in hand hygiene to prevent the spread of infectious bacteria and viruses through food preparation.

When should you wash your hands?
• Before, during, and after preparing food
• Before eating food
• Before and after caring for someone who is sick
• Before and after treating a cut of wound
• After using the toilet
• After changing diapers or cleaning up a child who has used the toilet
• After blowing your nose, coughing or sneezing
• After touching an animal, animal feed, or animal waste
• After handling pet food or pet treats
• After touching garbage

The CDC recommended hand washing procedure is as follows:
• Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
• Lather your hands by rubbing them together with the soap. Lather the backs of hands, between fingers and under nails.
• Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song beginning to end two times.
• Rinse your hands well under clean, running water.
• Dry your hands using a clean towel or air dry them.

Food safety trained employees are more likely to wash their hands.
If sinks and hand washing supplies are readily available employees are more likely to wash their hands.

Organize food preparation activities to reduce the number of needed hand washings.

It has been found that antibacterial soaps are more effective in removing more transient organisms than regular soaps.

Hand sanitizers may not be effective against some pathogens that are transmitted in food service settings.

Bulk soap and soap dispenser create their own risks. Some establishments have been found to dilute their bulk soap with water to make it go further and reduce cost. This basically destroys the effectiveness of the soap. The dispensers that the bulk soap is placed in are not always cleaned properly or frequently resulting in a buildup of bacteria.

Q & A:
Q: Which is more effective in proper hand washing cold or warm water?
A: Either warm or cold water is just as effective. However, temperature does play a part in compliance-if the water is too cold or too hot people will not wash their hands properly.
Q: Has the CDC done any research on the effectiveness of nail brushes? MN requires the use of nailbrushes to flush out debris under the nails.
A: CDC has not researched nail brushes. Although they went on to state that nail brushes are more effective in getting fecal matter, etc. from under nails.
Q: Why even if washing with soap and water for 20 seconds the results show only 99% reduction?
A: Remember, hand washing is a Risk Reduction NOT a Rick Eliminator!
Q: Do hand sanitizers strip our hands of natural oils and good bacteria necessary for healthy hands?
A: No, there is no removal process during the sanitizer process. Sanitizer affects the top of your skin, not the deeper layer. Alcohol evaporates and does not reside on the skin, it eradicates the bacteria and interrupts the growth process.
Q: Which is better towel drying or air drying?
A: It has been found that towel drying removes more remaining offenders than air drying

The webinar can be viewed at:
Please visit for more great resources.

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April is “National Garden Month” so start planning now

School gardens grow more than plants. Youth gardening grows healthy, engaged learners who benefit from improved nutrition, enhanced academic achievement, and a better awareness of the natural world around them. Gardening provides exercise, fresh food, fosters communication, can build strong relationships and offers an opportunity to work towards a common goal.

There are many benefits to youth gardening but here are our top five reasons we encourage school garden programs:

1. Young people who participate in youth gardening learn the importance of good nutrition from firsthand experience. They also broaden their tastes and are apt to try new things that they’ve grown. The physical activity that goes along with gardening and the healthy nutrition knowledge developed helps promote lifelong habits that can be effective in fighting childhood obesity.
2. Incorporating garden-based learning into the curriculum increases knowledge retention in key subjects such as math, science and reading. Gardening opens up an adventurous classroom for eager young learners.
3. Gardening connects the students with the natural world and gives them a new appreciation of nature.
4. Developing community support for their garden, working with community volunteers and sharing their gardens bounty with their neighbors in need creates a sense of responsibility in students toward their school and their community.
5. Gardening creates a hands-on learning environment. Children have to plan and work together which promotes good communications and social skills.

Here are a few more resources to get you started with your outdoor adventure!

Remember you are creating communicators, scientists, environmental stewards, healthy eating habits and memories that will last a lifetime!

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Team Up Thursdays Webinars

The Institute of Child Nutrition (formerly NFSMI) is hosting Team Up Thursday’s webinar series. The materials, presentations, and resources offered as a part of this webinar series include information and support for the Team Up for School Nutrition Success program. The presentations include the initial pilot workshop, regional trainings, and Team Up Thursday’s webinar series. These presentations are done by schools that are sharing their strategies or tools and sometimes USDA FNS staff to clarify new rules.

Prior webinar topics include: Plate and Food Waste, Increasing Participation, Maximizing Your Financial Resources, Menu Planning, Financial Management, Menu Planning with USDA Foods, Making Sense of Sodium, Food Safety Best Practices, Professional Standards, and more.

If you do not have time to join the live webinars, prerecorded webinars of prior topics are available for review at You may also use this link to register for upcoming webinars.

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Regulatory Updates

Updated Policies

Some policies have multiple numbers. That means those apply to multiple programs.

Child & Adult Care Food Program
Current policies can be found at (CACFP memos).

02/10/2016 SP26-2016
CEP Annual Notification and Publication Requirements

02/10/2016 SP25-2016
FY2016 NSLP Equipment Assistance Grants for SFAs

02/10/2016 SP24-2016
Compliance with and Enforcement of the Buy American Provision in the NSLP

Summer Food Service Program
Current policies can be found at No new policies have been issues since the last bulletin.

Food Distribution
No new policies have been issues for food distribution programs since the last bulletin. Current policies can be found at
Food Distribution policies for school nutrition programs can be found at
The Emergency Food Assistance Program –
Commodity Supplemental Food Program –

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Let’s Move Blog

The ‘Let’s Move Blog’ is a great place to keep up to date with the Let’s Move campaign, which focuses on overall wellness for a healthier tomorrow.
Recent articles include:
• The 2016 Healthy Lunchtime Challenge is Here!
• Steph and Ayesha Curry Go Bananas for Team FNV

Visit the ‘Let’s Move Blog’ here to view recent stories, and more:

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