November 2021 CNFD School Nutrition Newsletter

North Dakota Department of Public Instruction sent this bulletin at 11/09/2021 08:16 AM CST

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School Nutrition Program Updates

NOVEMBER 2021

ACTION NEEDED: Verification Collection Report has opened in NDFoods.

Due Date on this report is December 15, 2021.

The following videos will guide you through the Verification Reporting Process.

SFA Verification Collection Report - Gathering Information - https://youtu.be/-PN29wFBTUg

SFA Verification Collection Report – Report Completion

(Public/Private) - https://youtu.be/w4FsP6gsHP8
(CEP’s) - https://youtu.be/qz4PGIWUGCc
(Provision 2/3) - https://youtu.be/Iqkb-ISs4rc
(RCCI's) - https://youtu.be/BhX79Of1pfs

The OCTOBER ENROLLMENT COLLECTION is also now open in NDFoods. This is an additional section at the bottom of your October SSO Claim for reimbursement.

If you have any questions, please contact Scott Egge at 701-328-2319 or segge@nd.gov

Increase in Transportation Costs for USDA Foods

State Match funds are allocated each school year. Each school receives a percentage of the funds based on their previous year’s average daily participation. State Match funds are used to pay for the storage and delivery of USDA foods. Due to COVID 19 safety measures and recent increases in fuel costs, transportation fees are up, and schools may see their State Match fund become depleted sooner during the school year. As the funds become low or depleted, NDFoods sends emails to school representatives as a notification. There is no action that needs to be taken. It is simply a way to notify school representatives that any future warehouse and transportation fees will be invoiced to the school once the funds are gone. If you have questions regarding your State Match fund, please contact Melissa Anderson at mdanderson@nd.gov.

Virtual Instructor-Led Trainings (VILTs) from ICN DECEMBER & JANUARY SESSIONS!

TOPICS INCLUDE:

Basic Culinary Math
Buy American: U.S. Agriculture Supporting Healthy School Meals
Cleaning and Sanitizing
Facts About Foodborne Illness
Financial Management for Managers
Focus on the Customer for Directors and Managers
Food Allergies for School Nutrition Managers and Staff
Food Safety Basics
Forecasting the Procurement of Foods

You must create a User ID and Password with ICN before you can register for the free trainings. Find more info here: FREE Virtual Instructor-Led Training (mailchi.mp)

Supply Shortage Encourages “Back to the Basics”

The Facebook group “TIPS for School Meals That Rock” showed some great examples of going back to the basics when schools were unable to obtain many convenience items from their supplier. Staffing shortages may impact making all things from scratch; however, you may be able to utilize culinary arts or FACS classes to help make scratch food items such as hamburger buns. Other ideas may include:

Item experiencing supply shortages	Potential ideas for substitution
Bulk scrambled eggs in the carton or frozen scrambled eggs	Fresh shell eggs, cooked
Frozen Egg Patties	Fresh eggs or carton eggs cooked in a muffin tin or baking pan
Pre-made Hamburger Buns	Fresh-made buns (or check with your local bakery – many of our ND schools get fresh bread from the local bakery!) Child Nutrition & Wellness (kn-eat.org) check out pages: 101-103 for 51% whole wheat rolls, breadsticks, and buns For a 51% whole Wheat Bread, check out pages 93-94. Child Nutrition & Wellness (kn-eat.org)
Pre-made Taco Seasoning	Ground beef and salt-free taco seasoning (recipe here: Child Nutrition & Wellness (kn-eat.org) page 34) For more seasoning blends, check out the last page of your copy of the "Kitchen Counter Cards"!
French Toast Sticks	French Toast Bake, cut in squares (Maple_Baked_French_Toast_Squares.50-100 (theicn.org))
Tortilla Chips	Soft shell corn tortillas can be cut into wedges, seasoned and baked. Find a recipe here (*be aware of added salt, or decrease amount listed!): Baked Tortilla Chips Recipe \| Allrecipes
Granola Bars or Muffins	Oatmeal Muffin Squares (Oatmeal Muffin Squares USDA - Healthy School Recipes)

Comments on this post state to cook these in a convection oven at 350 degrees on low fan for 5-7 minutes

THANK YOU for all that you do everyday to make an impact on each student. Your hard work and commitment do not go unnoticed.

If you have a special story or recognition that you would like to share or any questions about any supply chain concerns, please reach out to our office at dpicnfd@nd.gov.

Utilizing the Proper Amounts of Foods

An essential part of menu planning is knowing exactly how much product you need to prepare to serve all the students the required components. I was at a school recently where the cook was preparing 50 pounds of ground beef (85/15) for 180 participants. After doing some quick math, I realized they were preparing enough for 300 participants. By utilizing the USDA Food Buying Guide, we concluded that only 30 pounds were needed to provide everyone a 2-ounce serving. This was typically being done two times per week. An extra 40 pounds per week times 36 weeks means an extra 1,440 pounds of ground beef was prepared. That would be enough for ground beef to be on the menu 48 more times! This is not cost-effective, and as we continue to feel the strain on product supplies, we must maximize our products. The USDA Food Buying Guide allows anyone to create a free account to help plan and prepare their meals.

Below I have a couple of situations for you to practice on. Email your answers to dpicnfd@nd.gov with ATTN: Kellen for the chance to win!!!!!!

1. Chuck Roast – without bone, practically-free-of-fat, lean cooked meat – 200 participants each receiving 2oz of M/MA

How many pounds do we need to prepare? Hint – Use the USDA Food Buying Guide

2. Fajita Chicken Dark Meat Strips – CN portion is 3.0 oz = 2oz m/ma – 200 participants each receiving 2 oz M/MA

How many pounds do we need to prepare?

Kitchen Counter Conversations Continue

Join us for November’s Edition of Kitchen Counter Conversation is a Focus on Food Safety with Food Allergens. We will discuss top allergens, how to prevent cross contamination as well as meal modifications.

This 1-hour training will be held via Teams, Tuesday November 16 at 2 PM CST. To join the meeting, follow the link below.

Microsoft Teams meeting

Join on your computer or mobile app

Click here to join the meeting

Join with a video conferencing device

teams@join.nd.gov

Video Conference ID: 115 372 266 8

Alternate VTC dialing instructions

Or call in (audio only)

+1 701-328-0950,,282939126# United States, Fargo

Phone Conference ID: 282 939 126#

Find a local number |

CONTACT OUR OFFICE:

NDDPI Child Nutrition and Food Distribution

Main Office:

600 E. Boulevard Ave, Dept 201

Bismarck, ND 58505

PHONE: 701-328-2294 or 888-338-3663

FAX: 701-328-9566

Email: dpicnfd@nd.gov

Mayville Office:

14 Main St E, Mayville, ND 58257

PHONE: 701-788-8901 or 888-788-8901

Website: www.nd.gov/dpi/SchoolStaff/ChildNutritionFoodDistribution

Non Discrimination Statement

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1) Mail: U.S. Department of Agriculture

Office of the Assistant Secretary for Civil Rights

1400 Independence Avenue, SW

Washington, D.C. 20250-9410;

(2) Fax: (202) 690-7442; or

(3) E-mail: program.intake@usda.gov.

This institution is an equal opportunity provider.

600 East Boulevard Ave Dept 201, Bismarck, ND 58505-0440
(701) 328-2260
www.nd.gov/dpi

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