Weekly School Nutrition Newsletter


Dear Food Service Contact,

This email provides news for schools concerning the Child Nutrition Programs from the USDA and the Indiana Department of Education (IDOE). If you are the food service contact for your school or corporation, it is your responsibility to relay important information provided to you about the Child Nutrition Programs to other staff members.

Correction: Food Distribution Program - USDA Foods Update

  • In last week's email there was an error on what would be cancelled from Stanz Warehouse. The following items are the correct ones that will not delivered by the warehouse. 
Warehouse Product Code Product Name
Stanz 110844 Diced Potatoes, Frozen
  111100 Cereal, Oat Circle, Bowls
  111110 Cheese, Cheddar, Yellow, Sliced

Net Cash Resources and Excessive Fund Balance

How to Calculate Three Months Average Expenditures

  • To maintain the nonprofit status required for the food service account, the fund balance (net cash resources) of the account must not exceed three month’s average expenditures at any time. (per § 210.19(a))
  • Determine the average monthly operating expenses by dividing the prior year’s total expenses (as entered on your Annual Financial Report (AFR)) by the number of months of operation in the prior year and then multiplying by three months.  
    • Number of Months of Operation includes any month when the program was operating any meal program. This includes summer feeding program.
  • Example:
    • $300,000.00 (total expenses) ÷ 10 (2017-2018 months of operation) = $30,000.00
    • $30,000.00 x 3 = $90,000.00 three month’s average expenses.  (Use this amount until next AFR is submitted)

Compare Current Operating Balance

  • If total net cash resources on hand is greater than the three month’s average expenses, the SFA needs to develop a plan for eliminating its excessive balance.

Resolving an Excess Fund Balance

  • If an excess fund balance occurs, the SFA must immediately take steps to reduce its net cash resources or have an acceptable plan for using surplus net cash resources. Since program funds must be used only for program purposes, methods to reduce excess funds include improving the quality of food served and purchasing needed supplies, services, or equipment.
  • Keep in mind, any renovation projects and equipment purchases of $5,000 or more need to be approved by the SCN Finance Team prior to purchasing. For more information about equipment purchase approvals, please go to the Procurement Resources webpage.

New! USDA Memos

  • School Breakfast Program Vegetable Substitution
    • At breakfast, schools may now credit potatoes and other starchy vegetables, in place of fruit without planning two cups of vegetables from other subgroups in the week's menu.
    • Please Note! This flexibility is only effective until Monday, September 30, 2019.
    • The State Agency has not received guidance if this flexibility will go beyond September 30, 2019.  As soon as anything is received officially by the State Agency from USDA, e-mail communication will be sent.
    • Click here to check out our updated Fruit and Vegetable Fact Sheet for Breakfast.
    • For more information on the memo, click here
  • Milk, Sodium, and Grains Flexibility
    • Beginning July 1, schools have permanently been granted the following flexibilities:
      • NSLP and SBP operators can offer flavored, low-fat (1%) milk with the meal and as a beverage for sale during the school day as long as unflavored milk is offered at each meal service.
      • Schools must have at least fifty percent of the weekly grain offerings as whole-grain rich options. Waivers will no longer need to be submitted for non-whole grain items being served in schools.
      • Schools can continue ensuring that meals meet the Sodium Target 1 in the NSLP and SBP.
    • For more information, click here
  • National School Lunch Program and School Breakfast Program: Questions and Answers for Charter Schools
    • USDA released further guidance and addressed common questions and issues for charter schools.
    • Something to note - schools using a Charter Management Organization (CMO), must have someone other than a school employee, such as a member of the charter school board, sign contracts and documents like the Permanent Agreement. 
    • To read this memo, click here.
  • Questions? Contact Allie Caito-Sipe at acaito@doe.in.gov.

Food Distribution Program

Excess Item

  • Processors are reporting an excess of 100124, white turkey pounds.
  • Please check with your broker for recipes and innovative ways to reintroduce and incorporate this turkey product into your school’s menu.
  • Questions? Contact Cheryl Moore at cmoore@doe.in.gov.

USDA Foods Recall Webinar

  • The USDA Food Distribution Division will be hosting a webinar on USDA Foods Recalls on Thursday, April 11 at 3:00 p.m. ET.
  • This webinar will cover:
    • How to manage a USDA Foods recall.
    • How to accurately communicate and respond to prevent illness or injury to students and staff.
    • What documentation is required
    • Where to locate resources
  • Click here to register.

Department of Defense (DoD) Fresh Program Questions

  • Creation Gardens has developed a customer service email for schools to use regarding the DoD Fresh Fruit and Vegetable Program.
  • Contact schools@creationgardens.com with any concerns, complaints, and questions.
  • Questions? Contact Cheryl Moore at cmoore@doe.in.gov.

Missed a Weekly School Nutrition Newsletter? Click here to access previous newsletters!

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Please do not reply directly to this email. If you have any questions or concerns regarding this email, please contact Allie Caito-Sipe at acaito@doe.in.gov, call (317) 232-0849, or toll-free at 1-800-537-1142 ext. 20849, or contact Ashley Heller at aheller@doe.in.gov, call (317) 232-0544, or toll-free at 1-800-537-1142 ext. 20544.