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Deb Egeland retired on October 31st after 25 years of working at DPI in Child Nutrition. We thank her for her: stories, inspiration, advocacy, leadership, training, and so much more. We will miss Deb; however, we are happy for her and wish her the best during her retirement adventures!
We welcome Lynelle Johnson, LRD, SNS, to our CNFD Team as our Assistant Director after Deb Egeland’s retirement. Lynelle comes to us from Williston Basin School District as their Food Service Director. We are excited to have her at the State Agency level and look forward to engaging her education and experience in future initiatives to make school food service healthier, happier and easier in our State.
The Due Date on this report is December 15, 2022
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
If you have not yet submitted your October claim for reimbursement, the OCTOBER ENROLLMENT COLLECTION is also now open in NDFoods.
This is an additional section at the bottom of your October SNP Claim for reimbursement for each of your sites.
These free, reduced, and total enrolment numbers should match those you will report on the Verification Collection Report.
 If you use software other than PowerLunch to record meals, please ensure that student meal statuses are also updated in PowerSchool.
If you have any questions, please contact Scott Egge at 701-328-2319 or segge@nd.gov
NDDPI-Child Nutrition receives copies of most school kitchen health inspection reports. We were dismayed to see a number of school sites tagged this fall with a very easily avoidable Critical violation: Reusing ‘single use’ food containers to store leftovers or other food items in. Please do not reuse empty plastic food tubs such as those that originally had sour cream in or Mrs. Gerry’s salads or cut up fruit to store food. You may do this at home, but it is a violation of the Food Code at 4-502.13(A). If you are worried about these nice containers ending up in the landfill, reuse them for storing office supplies, offer them to the custodians to use as paint cups, or send them down to preschool to make art out of them.
The second one is also easy to correct – know your procedure for dealing with Cleanup of Bodily Fluids. You must have a poster with the procedure hanging in the kitchen. The one that ND Dept of Health uses is below or download it here to print.
The fiscal year (FY) 2023 Farm to School Grant Program request for applications (RFA) is now open! Please see the FY2023 RFA on Grants.gov for more information and to apply.
The Community Food Systems Division is pleased to share the FY2023 Farm to School Grant webinars presented on November 8 and November 9, 2022. To view the webinars click on the links below. Please share with your partners and participating institutions who may be interested in applying.
USDA FOODS
December 2022 Kitchen Counter Conversation: Tuesday, December 20th we will discuss USDA Foods, the use of your PAL and the upcoming ‘Survey’ wishlist of commodities for the 2023-2024 school year. Tara Koster, NDDPI Food Distribution Specialist, will be our guest speaker. We hope this will help you understand the USDA Food system and be ready for the most important annual survey. As always, it will be recorded to view later if you can’t make it on the scheduled day.
Join at the link below on Tuesday, December 20th, 2022 from 2 to 3 p.m (CST):
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#
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Enjoy your meeting
Learn More | Help | Meeting options
We have had schools write for innovation grants to serve ‘slushes’ during lunch or breakfast meal service. In addition, we have been out on School Administrative Reviews and we wanted to provide a quick review of serving juice in Child Nutrition Programs (specifically NSLP & SBP).
When serving juice, we are looking for “100% Juice” (full strength)
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Full-strength fruit or vegetable juice is an undiluted product obtained by extraction from sound fruit. It may be fresh, canned, frozen, or reconstituted from concentrate and may be served in either liquid or frozen state or as an ingredient in a recipe. Examples of full-strength fruit and vegetable juice are apple (including cider), grape, grapefruit, grapefruit-orange, lemon, lime, orange, pear-apple, pineapple, prune, tomato, tangerine, and vegetable. The name of the full strength fruit or vegetable juice as it appears on the label must declare "100 percent juice."
When Juice is on the menu, only half of your fruit offering each day can be 100% Juice. *by the age or grade group
Here are a few resources:
The easiest way to go about this would be to serve 1/2 cup 100% fruit juice, as well as 1/2 cup fresh, canned or dried fruit to meet your requirements!
They have 100% Juice Flavors in a variety of options. If you serve this during breakfast or lunch, you will need to ensure that this is only meeting half of your serving requirements for fruit. This means make sure to offer a whole fruit such as dried, canned or fresh fruit in addition to the slush!
*This would also be a great option for fundraising as it would be smart snack compliant!
If you have any questions regarding juice in your program, as always, please contact our office!
(**We do not endorse specific brands or products)
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Introduction to school nutrition leadership
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Introduction to school nutrition leadership for managers
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Writing a HACCP-Based Food Safety Plan for Schools Workshop
There is no charge to attend the training. However, participants are responsible for their own travel expenses. Participants will receive materials and lunch each day of the training.
Space is limited, so please only enroll if you know you are able to attend.
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We hope you are proudly displaying the poster featuring sugar beets as a top product of North Dakota during the month of December.
If you are looking for resources and educational materials related to sugar beets, check out: The Sugar Association - There's more to sugar. They have great materials such as: ‘real sugar’ field to table facts, eating foods in moderation and the importance of teeth brushing.
Send us pictures of how you feature SUGAR BEETS during December!
In the spirit of the holidays, we have a whole grain sugar cookie recipe, HERE
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We hope you proudly display the poster featuring potatoes as a top product of North Dakota in January. One of our most versatile crops for cooking and preparing; and likely a fan favorite of your students. (*Remember potatoes credit as a starchy vegetable!)
Send us pictures of how you feature POTATOES in JANUARY! We would love to see them!
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To view our full listing of the 2022-2023 SY Harvest of the Month planning information, check it out HERE!
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Check out Iowa’s recipe for Crispitos!
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