Update on Cyber Linked Interactive Child Nutrition System (CLiCS) User Identifications (IDs)

CLiCS is the technology used for the U.S. Department of Agriculture Child Nutrition programs for applications, claim submissions, payment reviews and contact information. CLiCS User IDs are granted to individuals who work with these programs and are authorized to have access by a sponsoring organization.

After July 31, 2024, all CLiCS User IDs that have not been used to log into the CLiCS system in the prior 12 months will be deleted and will no longer have access to the system.

If individuals who lose access to CLiCS need to access the system in the future, they will be required to request a CLiCS User ID using the CLiCS User ID form. User IDs are assigned only to an individual and should never be shared nor commonly used within or outside the organization. Sponsors are responsible to notify the Minnesota Department of Education (MDE) to remove access to CLiCS when a staff person leaves an organization. MDE recommends that sponsors have at least two individuals with CLiCS access.

Turnip the Beet Award

The Minnesota Department of Education (MDE) and the U.S. Department of Agriculture (USDA) would like to recognize Summer Food Service sponsors who offer meals to children that are appetizing, appealing, and nutritious. Sponsors can apply for the Turnip the Beet award by completing a short Turnip the Beet application form and submitting a one-month menu with a photo to Jayme Anderson by August 30, 2024. For more details, view the Turnip the Beet resource on the Summer Food Service or Farm to School webpage.

New Resources and Trainings from the Culinary Institute of Child Nutrition (CICN)

• The Culinary Quick Bites Series is a short format (15-minute) training series intended to be facilitated on-site by school nutrition professionals overseeing food production. Featured lessons include Knife Skills, Developing Flavor, Basic Food Prep Skills and Basic Cooking Techniques.
• The Facility Design and Equipment Purchasing Manual is a guide for school nutrition professionals engaged in the design, renovation and equipment procurement for school nutrition facilities. It includes detailed fact sheets on large and small equipment and checklists for renovations, additions and new construction projects.
• The CICN Culinary Training Series focuses on culinary skills and production methods, illustrating techniques and recipes for implementing scratch cooking in school meals.
• The Let’s Cook! Culinary Training modules (7 total) are designed to provide school nutrition professionals with information and culinary techniques to prepare fresh and flavorful foods for school meal programs.
• The Recipe Standardization Guide for the CACFP is a how-to manual outlining the benefits of standardized recipes and detailing the recipe standardization process, including recipe verification, product evaluation and quantity adjustment.

Adult Meal Pricing Requirements for School Year (SY) 2024–25

The required minimum meal prices for adults and other non-program meals for SY 2024–25 are listed below. Sponsors contracting with a vended meal provider or food service management company may need to adjust upwards to cover the full cost of the meal. See FNS Instruction 782-5 REV. 1.