The U.S. Department of Agriculture (USDA) recently released Child Nutrition Program reimbursement rates for the upcoming school year.
Rates are effective for the time period of July 1, 2020, through June 30, 2021.
You may now submit your July claim for reimbursement.
USDA Foods Commodity Rates
USDA recently released the Value of Donated Foods rates for July 1, 2020 – June 30, 2021.
- NSLP sponsors: $0.3700 per meal (based on Total Lunches Served from the previous school year)
- CACFP sponsors: $0.2450 per meal cash in lieu of USDA foods (based on each lunch and supper served)
August deliveries will begin August 3 - 21, 2020.
The carrier will be contacting your designated delivery person* to make a delivery appointment. To update or change your delivery contact person, please complete the Delivery Updates Form.
Once your appointment time is set, please make sure someone is on site to receive during that time.
If your school or district experiences unexpected closures and your delivery cannot be accepted during the scheduled appointment time, please contact the Empire Distribution System (IEDS) carrier that scheduled delivery of your USDA Foods.
Carrier Contact Holman Transportation – 253-867-0682 Fastway Transportation – 509-534-9351 Peninsula Transportation – 800-942-9909 Oak Harbor Transportation- 253-288-8370
Questions? Please contact the Food Distribution Office.
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Join United Way of King County and the Office of Superintendent of Public Instruction (OSPI) for a Virtual 2020 Community Eligibility Provision (CEP) Summit!
This summit will outline how CEP simplifies meal service, increases reimbursement, and provides much needed flexibility for the upcoming school year. For many districts, SY20-21 will be a prime opportunity to lock in high meal claiming rates and offer four years of providing meals at no cost to children in their district.
Register Here Date: Thursday, August 6, 2020 Time: 1 - 3 pm PT
As your district is considering adopting CEP, join us to learn how to maximize CEP benefits for your district and community. We'll cover a range of topics, including:
- An overview of CEP - what it is and how it works, as well at the challenges and best practices
- CEP & COVID-19: A benefit for families AND nutrition staff
- Maximizing reimbursement
- Funding impacts of CEP—Title 1 and LAP funding
- Direct certification best practices
Who Should Attend?
Superintendents, school board members, business officials, Title 1 staff, nutrition staff, local leaders, and anybody else involved in CEP planning is encouraged to attend! We recommend attending as a cohort from your district to maximize planning time.
Questions? Please email Mikhail Cherniske.
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Fill out the SY19-20 Carryover form by August 12!
Sponsors who use diversions can request carryover of processor pounds using the CNS FDP Carryover Form. Sponsors will have the entire 2020-21 school year to utilize carryover pounds.
Note: Carryover is not automatic, requests must be submitted if you would like to roll forward your pounds
Questions? Please email Sarah Davis.Click to edit this placeholder text.
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All Child and Adult Care Food Program (CACFP) At-Risk sponsors must include a responsible principal when submitting renewals in WINS.
The responsible principal is the responsible individual(s) for the program.
Per CACFP regulations, the State Agency must not approve a sponsor to operate if the institution and/or the responsible principals have been placed on the National Disqualified List (NDL) or been previously named terminated from a Child Nutrition Program. Even though your organization may already operate a USDA Child Nutrition Program, this information must be validated annually prior to application.
Submitting Your Renewal
In the WINS renewal application, the names and birthdates of the Signer of the Agreement, CACFP Contact, and CACFP Claim Contact must be provided.
For a school district, these individuals may be the Food Service Director, Superintendent, Business Manager, or other school officials.
If you have additional questions, please contact your program specialist.
This webinar series will provide current, accurate information and resources to program operators to mitigate risk of foodborne illness and COVID-19 transmission through the service of meals in Child Nutrition Programs.
Register Here Date: Monday, July 27 Time: 12 - 1 pm PT
The second webinar, "Managing Personnel During COVID-19" will address:
- Communication among stakeholders
- Adhering to the Americans with Disabilities Act
- Selecting and handling of cloth face masks
- Considerations for appropriate screening and exclusion of food service employees from working
- Preparing for potential employee illness
It has come to our attention that some families may have been incorrectly denied Pandemic EBT (P-EBT) benefits. We are working with DSHS to resolve this issue and will do whatever we can to ensure qualifying families that apply will receive their benefits.
What Should Schools Do?
We encourage school districts to reach out to families in your school district through social media channels or other methods. Messaging should include information regarding who at the district families can contact if they believe they were incorrectly denied P-EBT benefits. These students should then be logged with the following information:
- Student first and last name
- Student birthdate
- Name of the school where student was enrolled between March and June 2020
- The month the student became eligible for free or reduced-price meals
- Students eligible before March 2020 - denote "March".
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Upload the log into your WINS documents so student information is not transferred via email.
- Email Child Nutrition Services when you have done this or if you have updated the log you have previously uploaded.
- Highlight the student names you have added if updating a previously submitted log.
Have Families Contact Us
If your district is not adequately staffed to collect this information from families, you can direct them to email Child Nutrition Services. This email notifies us and we are then able to check CEDARS for their child’s eligibility.
Any incorrectly denied P-EBT applications identified by OSPI will be resolved with DSHS and families will receive the benefits they qualify for.
Two weeks ago, we announced that we are transitioning our weekly meetings to focus on school districts and reopening for the 2020-21 School Year.
Register Here Date: Wednesdays through the months of July and August Time: 2 - 3 pm PT
We will continue to record these webinars and email all registrants with a follow up each week.
Texas Department of Agriculture developed this great tool for menu planning during COVID.
Start planning now to be prepared for the fall. Service style may change but your menus and products can stay the same. By planning a quality, transitional menu now, you will be prepared for any service style.
Transitional Menu Strategies + 4 Weeks of Menu Suggestions
Maintaining customer service in child nutrition programs is essential and requires even more focus during unexpected times. It is important for school nutrition professionals to stay inspired and deliver exceptional service while navigating the current parameters for program operations.
Join the Institute of Child Nutrition (ICN) to:
- Identify emerging best practices for maintaining high-quality customer service
- Determine the key strategies for delivering high-quality customer service for back to school planning
Register Here Date:Thursday, July 30, 2020 Time: 12 - 1 pm PT
USDA’s Food and Nutrition Service Office of Food Safety (OFS) and its training partners have developed addressing popular topics presented at Produce Safety University (PSU).
PSU is a one-week training course designed to help staff identify and manage food safety risks associated with fresh produce. PSU addresses produce purchased from traditional suppliers, direct from farmers, and through the DoD Fresh program.
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August 4 | How to Use AMS Market News Fresh Fruit and Vegetable Information in School Meal Programs -Register Here
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August 11 | Writing Produce Specifications - Register Here
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August 18 | Good Agricultural and Good Manufacturing/Handling Practices for Fresh and Fresh Cut Produce -Register Here
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August 25 | The Produce Lab Quality, Condition, & Safe Handling and Preparation -Register Here
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