SUMMER FOOD SERVICE PROGRAM(SFSP)

Virginia Department of Health 2014

Module #1: SFSP Overview

Objective: • To summarize

the SFSP operational requirements

Module #1: SFSP Overview

PurposeThe SFSP provides free, nutritious

meals and snacks to children in low-income areas when they are out of school in the summer. The SFSP helps children get they nutrition they need to learn, play, and grow.

Module #1: Program Structure

• Funded by the United States Department of Agriculture (USDA)

• Administered by Virginia Department of Health (VDH)

• Operated locally by approved sponsors

• Operates on a Federal Fiscal Year of October 1st through September 30th

Module #1: Eligible Sponsor

The following Sponsors are eligible to participate in the SFSP: • Public or Private, Non-Profit Schools • Indian Tribal Governments • State, City, and County

Governments • Private Non-Profit Agencies [IRS

501(c)]

Module #1: Site Types

Sponsors are able to operate the program at three different site types:

Module #1: Site Types

Open Site Site must be located in an area where

50% of the children are eligible for free or reduced-price school meals.

Meal service operation is available to all children attending the site.

Sponsors are reimbursed for meals served to all children without the need of additional paperwork or enrollment.

Module #1: Site Types Closed-Enrolled Site

A program that provides activities for a specific group of children.

Serve meals to enrolled children or to an identified group of children, as opposed to the community at large.

Sponsor may claim meals served to all children when 50 percent are income eligible as demonstrated by area eligibility or household income applications.

Module #1: Site Types Camp Site

A residential or nonresidential day camp offers regularly scheduled food service as part of an organized program for enrolled children.

Sponsor may only claim meals served to children who meet the SFSP income eligibility guidelines.

Module #1: Meal Service During the meal service,

Sponsors and sites must: Serve the same meal to all children Ensure all children eat meals on site Ensure all children receive one meal

before anyone receives a second serving

Adhere to local health and sanitation regulations….

Module #1: Meal Service

During the meal service, Sponsors and sites must:

Make adequate arrangements for inclement weather

Claim meals served ONLY during the operating dates and times APPROVED by VDH.

Module #1: Obtaining Meals

Sponsors have two options to obtain and provide meals to their sites:

Module #1: Obtaining Meals

Vended Sponsors establish contracts to obtain meals from:A school districtA commercial food vendor Another current SFSP sponsor

Self-preparation Sponsors prepare their own meals

Module #1: Program Reimbursement

Meal Type Rural or Self-Prep Sponsor

Urban, Vended Sponsor

Breakfast $2.0225 $1.9850

Lunch or Supper $3.5450 $3.4875

Snack (Supplement)

$0.8400 $0.8225

Module #1: Program Requirements

Sponsors must: • Follow all management

responsibilities as outlined in the Federal Regulations governing the program (Title 7 Code of Federal Regulations 225) and guidance materials

Module #1: Program Requirements

Sponsors must: • Maintain all required SFSP paperwork

for review and audit purposes. These items may include, but are not limited to, invoices and daily meal counts.

Module #1: Program Requirements

Sponsors must: • Train SFSP administrative and

operational staff on in-house procedures based upon training offered by VDH.

Module #1: Guidance Materials

The follow SFSP guidance materials assist sponsors with program implementation:

• Administrative Guidance for Sponsors • Monitor’s Guide • Site Supervisor’s Guide

Module #1: Guidance Materials

The follow SFSP guidance materials assist sponsors with program implementation:

• Nutrition Guidance for Sponsors • Food Buying Guide • Food Buying Guide Calculator

Module #1: Guidance Materials

Throughout the year, VDH provides updates/policy changes in the SFSP operations in the form of memos, training materials and other guidance materials.

http://www.fns.usda.gov/sfsp/policy

Module #1: Allowable Operating Costs

Allowable operating costs are expenses incurred that are directly related to the operation of the food service.

Module #1: Allowable Administrative Costs

Allowable administrative costs are expenses incurred that are directly related to administering the SFSP.

Module #1: Nutrition Education in SFSPNutrition education is learning

about foods and how they are important to health.

Nutrition education is a good fit for summer feeding program – helping children stay healthy, and keeping them engaged doing something productive.

Module #1: Nutrition Education in SFSPResearch shows that school-age

children learn best when they can be active and work together on an activity that they can use right away in their lives .

“Tips for including Nutrition Education in Summer Meal Programs”

http://www.afterschoolnetwork.org

Module #1: Program Staff

Your SFSP Liaison at VDH Special Nutrition Programs is the best resource for questions about the SFSP requirements.