Board Presentation January 22, 2013 Child Nutrition Services

Transcription

1 Board Presentation January 22, 2013 Child Nutrition Services Lois Goeglein, Manager of Financial Services and Carol Smith, District Food Service Manager 1

2 Discussion Items Staffing A Team Effort... Flow chart/duties The Balancing Act.. meeting needs, wants and mandates E.A.C.S. Programs.....Quick Overview Revenue/Funding Where do the dollars come from Expenditures/Costs..Where the dollars go Free & Reduced Lunch.....Federal Guidelines Daily Snapshot..... meals served/menus Menus & Meal Patterns....offerings /mandates Myth Busters...common misconceptions Communications...Website & Parent Information Point of Sale (POS) & Nutrikids...software tools Food Safety & Staff Development... training & certifications 2 Leadership Academy

3 Business Office Lois Goeglein District Food Service Manager Carol Smith Assistant DFSM Nancy Vandell Deputy Treasurer Geri Freiburger 14 Cafeteria Managers Support Personnel Technology, Maintenance, Custodians, School Bookkeepers and Human Resources 3 Assistant Cafeteria Managers 8 Cafeteria Monitors 100 Cafeteria Workers

4 Child Nutrition Team Business Office Receipts/Deposits Invoices/Expenditures State & Federal Reports Lunch i Prices School Site Managers (14) Daily Operations Prep & Serve Order/Receive/Store Food Proper Food Handling Evaluate school site staff Daily Cash Reconciled P.O.S. Deposits District Food Manager & Assistant Hire, Train, Evaluate Managers P.O.S. System Management Product Review & Food Shows Free/Reduced Processing Menus & Nutrition Analysis State/Federal Compliance Food & Equipment Bids Support Team Custodial & Maintenance Technology Dept. School Bookkeepers Principals Nurses 4

5 School Lunch -The Balancing Act Needs, Wants, and Mandates 5 Leadership Academy

6 EACS Child Nutrition Services National School Lunch Program Federal Program / USDA Implemented via State Department of Education Child Nutrition Programs Free/Reduced Price Application National School Lunch Act October 2012 EACS had 4,469 qualified students = 48.6% of enrollment % varies by school highest is 94% and lowest is 15% School Breakfast 14 sites serve breakfast on site preparation no satellite programs E.R.P.(Eliminate Reduced Price) Breakfast- Reduced price qualifiers get Free Breakfast Provisional Breakfast Free to all students (Paid, Free or Reduced Qualifiers) 2 schools run this program PCA & Southwick School Lunch 14 sites serve lunches - On site preparation Village Alternative site contracted meal service thru Classic Café Summer Programs & Miscellaneous Athletic banquets, Dad s Breakfast, Parent Night, etc. Summer Services can vary depending on program design & grant budget External Monitoring: State School Nutrition Program audits Program Mandates/Nutrition Analysis/Counts State Board of Accounts Audits EACS internal financial controls and accounting data Smart Systems & Board of Health - sanitation/continuing education/ food handling 6 Leadership Academy

7 Program Revenues 11/12 Paid Meals $1,710,113 Student +Adult lunch / breakfast / ala carte Federal Reimb. $2,553,808 Reimbursed on paid, free, reduced meals served State Matching $ 56,135 Paid lunches served Miscellaneous $ 54,890 Product rebates, banquets, interest, etc 7 Leadership Academy

8 Program Expenditures 11/12 Food/Milk $2,020,439 all food products: produce, milk, meat, bread, frozen foods, etc. Labor/Benefits $1,995,022 Regular Wages, Subs, Perf, Insurance Miscellaneous $177,297 Equipment new, equipment repairs, supplies: trays, utensils, cleaners, uniforms travel/conference training expenses Worker compensation, Contracted services (Smart Systems) 8 Leadership Academy

9 Free/Reduced Lunch Applications The forms and process are dictated by the state When we sign the annual contract, we agree to use all their forms and processes to administer our lunch program Forms mailed to all prior year participants This allows us to get a head start on the new year and get the students entered in the computers before school even starts. No delays in lunch line. Review application/ make determination The applications are first reviewed by the Asst. District Food Service Manager. If there are appeals, those go to Lois Goeglein for review. The income guidelines are provided by the state and change every year. Verification of applications We are required to verify some random applications yearly. This is a process meant to spot check for validity of our program. 9 Leadership Academy

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11 1900 Student Breakfast meals per day 7200 Student Lunches meals per day 400 Adult Lunches $3,000 in A la Carte sales per day Meal Prices Lunch $1.50 grades K-8 / $1.80 Grade 9-12 Breakfast $.90 Milk $.30 Adult $2.40

12 Four week rotation Middle and High schools have two entrée choices listed. Elementary offers alternate entrée choice of PBJ sandwich or Yogurt & string cheese w/ crackers. Third grade and older have salad bars or premade chef salads as a choice several days a week. We have a growing demand for meatless entrees that we try to accommodate. We have many severe allergy children that we alter their meal. (egg, soy, fish, gluten and nuts) We have 30 to 40 diabetic students that depend on our nutrition analysis for the carb count.

13 New Government Meal Pattern Standards Effective July 1,2012 *Qualifications for Reimbursable Meal Students must take 3 of the 5 components, but 1 component must be 1/2 cup of fruit or vegetable *Protein component (maximum # of serving per week were temporarily relaxed Jan 2013) K-5th 1oz = 1 serving 8- min serv/10- max serv per wk 6th - 8th 1oz = 1 serving 9- min serv/10- max serv per wk 9th - 12th 1oz = 1 serving 10- min serv/12- max serv per wk

14 * Vegetable Component K - 8th 9th - 12th 3/4 cup min per day 1 cup min per day Weekly Requirements for Vegetable Groups Dark Green: Romaine, Spinach, Broccoli 1/2 cup min per week K-12 Legumes: Black Beans, Pinto Beans, Chick peas 1/2 cup min per week K-12 Starchy: Peas, Corn, White Potato 1/2 cup min per week K-12 Other: Celery, Cucumber, Cauliflower, 1/2 cup min per week K-8 Cabbage, Green Beans 3/4 cup min per week 9-12 Red/ Orange: Sweet Potatoes, Carrots, Tomatoes 3/4 cup min per week K-8 1 & 1/4 cup min per week 9-12

15 * Fruit Component (limit set on the number of times fruit juice is allowed) K - 8th 1/2 cup min per day 9th - 12th 1 cup min per day *Grain Component K - 5th 8 min to 9 Max 1 oz servings 6th - 8th 9 min to 10 Max 1 oz servings 9th -12th 10 min to 12 Max 1 oz servings At least half of all grains offered must be whole grain-rich. The maximum number of grain servings per week were temporarily relaxed in Jan 2013

16 *Dairy Component Milk: Only 1% or fat free white milk or Fat Free Flavored milk *Calories (based on what students take- not planned calories) K - 5 = 550 Min to 650 Max 6-8 = 600 Min to 700 Max 9-12 = 750 Min to 850 Max

17 *Myth: USDA Commodities are free. *Myth Buster: We earn 22 cents in commodity credit for each reimbursable meal served in the prior year. We use that credit to purchase raw products. (beef, chicken, green beans etc) Then schools pay (with real money) storage and handling fees on unprocessed commodity items like canned fruits and vegetables. We also pay a processing fee to the company for processing our raw commodities and we pay the distributor for delivering it to our schools. Ex: A Tyson commodity chicken patty cost us 25 cents instead of 44 cents for the same patty without USDA comm. *A few items we process are:tyson grilled and breaded chicken patties, Jennie-O turkey ham and deli turkey, Red Gold marinara sauce, Lamb Weston potatoes, Bosco L/F cheese breadsticks, ConAgra & Schwans cheese pizza, JTM burgers and taco meat.

18 *Myth: USDA foods are poor quality and minimum nutritional value *Myth Buster: Foods purchased for USDA Food Programs are high quality products that are inspected or graded by USDA officials to insure specifications are followed. Fruits are packed in light syrup; we receive low sodium canned vegetables. Only foods grown in the US are allowed to be offered as USDA foods. Many products are the same as the Grade A commercial products. * Myth: All foods served in the cafeteria are USDA foods. *Myth Buster: USDA foods make up only about 20% of all food served in school lunches. The remaining 80% of the foods are purchased from commercial sources.

19 *Myth: USDA products are high fat and one of the reasons children are obese. *Myth Buster: On an average USDA food products are 85 to 95% lean. Deep fryers have been removed from our schools. Products like butter and shortening are no longer offered to schools. *Myth: Schools serve Junk Food *Myth Buster: By law, school meals must be consistent with the Dietary Guidelines for Americans and compliant with the USDA regulations. While it s true that a lot of entrees are processed foods, they are also low in fat and are striving toward lower sodium levels. Products must be affordable yet palatable enough for kids to eat. Good nutrition is pointless unless it s consumed.

20 *Accessible from the EACS Homepage *Individual School Menus and Nutrition Analysis *Availability to have menus ed to home on a monthly basis *Nutrition Education for Teachers, Parents and Students *Parents may print free/reduced applications to fill out

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22 Grades 3 and older use school ID 7 digit PIN number to enter on pad K-2 grades are entered on the POS touch screen in alphabetical classroom order Students are required to have money on account to make purchases There is no way to tell which students are free, reduced or full pay Serving Lines move quicker by not handling money on the line Automated phone messages are made on Monday & Thursday when account balances are low Parents can look up students account balance and their transaction history to see what their child is purchasing through the parent access site. Changes on the horizon: We in the planning stages to make online lunch deposits available to parents next year. We would like to look into the pros and cons of biometric readers in place of Student ID numbers entered. Annual support fee $6,000

23 Software program that I use to create menus and do the nutrition analysis for K-5, 6-8 and 9-12 menus. It s networked so the managers have access to see products, print their production records to record quantities for the day, & print recipes that the software has resized to meet their quantity needed. Annual support fee $1,200

24 EACS Food Service wrote a Standard Operating Procedures Manual in 2006 for schools to follow. Temperature Logs are kept for: truck deliveries, all freezers, refrigerators, and milk coolers. Cooking temperatures for each batch prepared are required to be logged also. Smart Systems is a company we contract to provide all sanitation chemicals, 6 sanitation inspections and 6 educational modules per school year. They also teach an 8 hour sanitation class for all new food service workers. Current FS employees take a refresher class every 4 to 5 years. Every year we receive two Board of Health inspections at each school.

25 Training- on going EACS requires their Managers and Assistant Managers to obtain School Nutrition Association (SNA) Certification within two years of becoming a manager Attend continuing education to remain certified Many Food Service managers and several workers attend Fort Wayne area local foodservice chapter meetings