Thank you for continuing to send us your questions during this outbreak. We have been working to put together information and get answers as quickly as possible.
Recently, we have received many questions regarding food supply and the possibility of shortages.
- What do we do about meeting the meal pattern if I’m having supply issues?
Document what foods you are not able to obtain, as well as what you substituted, and notify your program specialist – we must document the types of shortages sponsors are experiencing. If you have questions about substitution options, contact your program specialist.
- Is there a flexibility if there is no milk available, or the right type of milk is not available to meet the meal pattern requirement?
USDA has a statutory flexibility in the event of emergencies. We, as a state, will allow meal service to continue without milk/ milk alternates available according to 7 CFR 210.10(d)(2) for sponsors operating the NSLP/SSO and 7 CFR 225.16(f)(6) for sponsors offering the SFSP.
Please visit OSPI's COVID-19 Nutrition & Meals Guidance webpage for the most up-to-date information.
Additional questions? Please work with your program specialist during these unprecedented times. We are glad to help.
While you’re providing meals in your communities during the COVID-19 outbreak, there may be ways that local organizations can help. To help identify your needs and coordinate assistance, the United Way of King County created a short survey.
This survey will also be used to help analyze shortages at a state-wide level. Please fill out the survey below whether or not you would like assistance.
Submit Your Survey Here
Some things you may be able to receive assistance with include:
- Food
- Distribution supplies (boxes, clamshells, etc)
- Sanitation Supplies (gloves, papertowels, hand sanitizer, soap)
- Equipment Supplies (milk coolers, insulated bags, rolling racks)
Please submit your survey as soon as possible so we can help coordinate support efforts!
To help reduce the spread of COVID-19, please keep these key safety precautions in mind to keep your staff and the people you serve at your emergency meal sites safe.
Minimize or Eliminate Congregate Meal Service Settings:
- We strongly encourage all SFSP and SSO sponsors who are providing meals to children during the COVID-19 school closure to provide non-congregate meals, allowing children to take meals off site.
- Whether non-congregate meal service is taking place or not, measures should be taken to prevent large numbers of people from congregating at the meal service site at the same time and social distancing practices should be in place to the extent practicable.
- Children must be present in order to receive a free meal; parents may not pick up meals for their children. This is a United States Department of Agriculture (USDA) requirement. OSPI has submitted a waiver request to USDA to allow parents or guardians pick up a child’s meal if they provide a written or verbal validation of child information. At this time, if a parent would like to pick up additional meals for children not present at pick up, then they must be charged the adult meal price. OSPI will provide updated information if/when the waiver is approved.
- Distribute meals outdoors or minimize customer entry into school or site facilities.
Personal Protection for Food Service Workers:
- Maintain social distancing as much as possible. Limit gatherings of workers to no more than 10 people. Keep people at least 6 feet apart as much as possible.
- Establish a meal distribution plan that minimizes close contact with the people being served (i.e. a drive through pick-up, meal drop-off, etc.)
Keeping Food Safe:
- Ensure all staff involved with the preparation and service of meals have been properly trained on proper handwashing techniques and know when and how to use single-use gloves.
- When multiple meals are served at the same time for a single child, ensure all foods not intended for immediate consumption do not require temperature control or that proper instructions are given to children and their families about the proper storage and/or preparation needed to keep the foods provided safe for consumption.
- Sanitize all food contact surfaces and utensils regularly throughout the day.
For more information, please contact your local health jurisdiction or visit the Department of Health COVID-19 webpage.
All deliveries (USDA Foods and DoD Fresh) will continue as scheduled unless we are notified otherwise by your school.
We understand that you may be transitioning to a new serving plan and meal counts will be difficult to predict. We ask that you continue to update us as changes occur.
If you determine your April delivery is not needed, or another change is needed, please email Sarah Davis as soon as possible.
Please disregard this message if you did not place an order for April delivery or have already notified us.
Reminder
The final order period for the 2019-20 school year is open April 1-8 with Surplus and Bonus open April 9-10. Delivery will take place in May.
Questions? Please email the Food Distribution Team or call 360-725-6204.
Is your district applying for the Community Eligibility Provision (CEP) this year?
Whether you are re-applying or applying for the first time, we invite you to join us for a webinar where we discuss new processes and changes. Beginning in SY 2020-21, districts will be able to apply for CEP in a streamlined manner using the Washington Integrated Nutrition System (WINS). We will provide an overview of the new application process and answer your questions.
Register Here!
Date: Wednesday, April 15, 2020 Time: 2 - 3pm PT
This webinar will be recorded and posted to the CNS Webpages at a later date.
The Fresh Fruit and Vegetable Program (FFVP) Application for SY 2020-21 opens in April 2020.
OSPI CNS is pleased to announce that FFVP applications will be accepted in the Washington Integrated Nutrition System (WINS) for SY 2020-21.
We will be recording a training on how to complete the FFVP in WINS. Please keep your eye out for future CNS Updates regarding this application.
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The Center for Disease Control (CDC) advises everyone to follow good personal hygiene as well as cleaning and sanitizing techniques during the COVID-19 outbreak.
This includes proper handwashing, not working while sick, and properly cleaning and disinfecting. To aid in this effort, the Institute of Child Nutrition (ICN) compiled posters, best practice resources, and trainings related to practicing safe hygiene in one easy to access location.
Visit https://theicn.org/prevent to access these free materials today.
The Washington School Nutrition Association (WSNA) recently announced they are cancelling their annual Spring Workshop in Leavenworth due to novel coronavirus (COVID-19) concerns.
Questions? Please email Marianne Culligan or call 206-714-5832.
Spring/ Summer 2020
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CACFP Meal Pattern Training Hosted Around the State - Register Here!
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