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The U.S. Department of Agriculture (USDA) recently released several nationwide waivers relating to the operation of the Summer Food Service Program (SFSP) during School Year (SY) 21–22.
Important Information
- Local Education Agencies have the operational flexibility under the SSO for the full duration of SY 21–22 and may use SSO flexibilities during unanticipated school closures.
- For the purposes of these nationwide waivers, unanticipated school closures only occur when an entire school closes and instruction is not provided to children. If a school is offering virtual learning or a mix of in-person and virtual learning, the school is considered open, and these waivers do not apply.
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USDA Memos Released
Questions? Please contact your OSPI CNS Program Specialist.
All Local Education Agencies (LEAs) are eligible for the Safe School Meals Grant!
The Washington State Legislature provided funds to support safe school meals in School Year (SY) 21–22. Funds are awarded based on enrollment and meal participation.
All public, charter, and tribal compact schools sponsoring a school meal program during SY 21–22 are eligible for this non-competitive grant! We have simplified the application process so all applications are easy to complete (and funded)!
Join us for the Safe School Meals Grant Awardee Webinar!
Date: Tuesday, October 5, 2021
Time: 2–3 pm PT
Application and Grant Funding Resources
Simplified Application Process—Apply Early!
We are aware that there may be supply chain issues with receiving equipment. Consider submitting your application in iGrants as soon as possible to assist CNS in approving your application so purchases can be finalized before the January 3, 2022, deadline.
Safe School Meals Grant (Form Package 170) due by 4pm on Tuesday, November 30, 2021.
Funds may be used to:
- Purchase equipment and supplies to increase the safety of school meals in SY 21–22. This includes, but is not limited to supplies or equipment to:
- Increase social distancing of students eating meals.
- Reduce touch points in the meal programs.
- Increase food safety.
- Increase safety in meal service.
- Provide training to increase the safety of school meals in SY 21–22.
- Provide outreach to students, families, and school staff, including translation services.
Questions? Please email Mikhail Cherniske.
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We continue to hear of the ongoing challenges around school closures, food order cancelations, delays, and shortages. To request additional waivers due to school closures or supply chain disruptions, please update the SY 21-22 Meal Distribution Plan (MDP).
School Closed?
The following Operational Flexibility Waivers allow LEAs to safely provide meals when school is closed due to a COVID outbreak:
In the event that a school is closed, please also notify your School Meals Program Specialist.
Experiencing Continued Shortages?
The Meal Pattern Flexibility Waiver allows LEAs to apply for a waiver of:
- Vegetable Subgroups
- Milk
- Serve Only with Age/Grade Group and serving size limitations
- 100% Whole Grain Rich Requirements
- Dietary Specifications for Sodium
Please continue to submit MDPs and document supply chain disruptions.
If flexibilities outside of the MDP are needed, please email your program specialist with a description of the disruption and how the Meal Pattern requirements will be met to the maximum extent practicable.
Questions? Please contact your School Meals Program Specialist.
Verification Process
Verification is the process of confirming free and reduced-price meal eligibility based on an application. The verification process begins each year on October 1 and concludes November 15. Results of the verification process (Verification Summary Report) must be submitted to Child Nutrition Services by February 1, 2022.
Public school districts, private schools, and residential child care institutions that determine eligibility for meals using meal applications must conduct verification.
Verification Method Reminders
- New Local Education Agencies (LEAs) must use the 3% focused method.
- Since the Verification Summary Report was not collected in SY 20–21, local education agencies with a 20% or greater non-response rate from verification in school year 2019–20 must use the 3% Focused method.
Sponsors Who Collect Meal Applications
All sponsors who determine eligibility for meals using meal applications should move forward with the annual verification process for SY 21–22.
Reminder: Last year we shared that the Direct Verification Process is discontinued. We encourage sponsors to familiarize themselves with the Rolling Verification process to help reduce workload.
Additional information on Verification materials and timelines are outlined in our 9/27 Verification article.
Questions about the verification process? Please contact your program specialist.
The U.S. Department of Agriculture (USDA) recently provided guidance regarding “rollover” of eligibility for school year 21–22.
If you are operating SSO this year, please proceed with the same process that you used during SY 20–21, including:
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Process new or updated eligibility.
- Run Direct Certification monthly or more frequently.
- Obtain Direct Certification documentation from other sources (migrant/ Head Start).
- Process F/R meal applications for SY 21–22.
If you are operating NSLP, please follow normal requirements including a 30-day carryover period.
Questions? Please contact your program specialist.
Purchasing from local farms isn't just for Farm to School activities. During COVID-19 shortages, local procurement can help you minimize disruptions to program operations.
View the Procuring Local Foods During COVID-19 Shortages recorded webinar for more information on finding local farms, procurement and purchasing considerations, and more.
Additional Resources
The Institute of Child Nutrition (ICN) is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs.
Fall Virtual Instructor-Led Training Opportunities
The goal for Virtual Instructor-Led Trainings is to offer an interactive virtual training experience. Register for an upcoming ICN Training today!
October is National Farm to School Month and what better way to kick it off than by celebrating Taste Washington Day this Wednesday, October 6th? 28 schools are participating in Taste Washington Day statewide and we’ve got the scoop on two districts’ plans!
Coupeville School District will be celebrating Taste Washington Day with the support of Coupeville Farm to School (CF2S), a local non-profit organization. The CF2S School Garden Coordinator and School Farm Manager will be hosting elementary classes at the School Farm to harvest and taste test different types of tomatoes for Harvest of the Month. Additionally, they’re serving the following menu to feature locally grown Washington foods as part of their Taste Washington Day celebrations. Yum!
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Bell's Farm Lamb Shepherd's Pie
Made with Bell's Farm Lamb and Potatoes, Coupeville School Farm Peppers, Kale and Tomatoes, Good Cheer Gardens Parsnips and Carrots
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Little Red Hen Bakery Roll
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Salad Bar
Including: School Farm Peppers, Tomatoes and Cucumbers, and Good Cheer Gardens Apple and Pear Compote
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Everett School District will be participating in Taste Washington Day by serving Washington grown kiwi berries from Burnt Ridge Nursery in addition to local apples, milk, and yogurt. Later in the month, their elementary schools will also be serving locally sourced and processed blue Hubbard squash from Sherman’s Pioneer Farm. Can we say "Yum" again?
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November orders open on Wednesday, October 6, and will close Wednesday, October 13 at 4 pm.
Surplus orders will open Thursday, October 14 at 1pm for groups 1–3, and 2 pm for all other groups. Surplus closes Friday, October 15, at 4 pm.
For more information on your group number, please review the SY 21–22 Order and Delivery Schedule.
Ordering
- To place an order - log-in to CNP Web.
- Your Food Distribution Application must be completed (including certified and submitted) before you can place an order.
- Ordering Instructions
- Reminder:
The Ordering and Receiving webpage has multiple resources to assist you in placing your ordering including; instructions, order and distribution schedule.
Important Reminders
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Confirmation of USDA Foods If you’re scheduled to receive a USDA Foods Delivery, you should receive an appointment confirmation from the carrier. Please remember to reply to the carrier confirming receipt of appointment.
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To update or change your delivery contact person, please complete the Delivery Updates Form.
Questions? Please email the Food Distribution Office or call 360-725-6204.
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As vendors and processors continue to have challenges with production capacity and transportation, we are experiencing delays and shortages with various products.
For the most current product updates please see the CNP web homepage.
October Availability
WIW502 - Pizza Bagel Pepperoni - limited availability
W109- Beef Rib Patty - limited availability
W132- Beef Teriyaki Dippers - limited availability
W289- French Toast Sticks - limited availability on the east
W527- 4x6 Cheese Pizza - limited availability
W533-Cheddar Cheese Sauce, Pouch - limited availability
WIW502- Whole Grain Pepperoni Pizza Bagel limited availability
WIW516 -6” Round Personal Cheese Pizza IW - limited availability
WIW533-Ultimate Ch. Cheese Dip Cup – limited availability
Estimated November 2021 Availability
100242 – Blueberries
100355- Potato Wedges
100357- Potatoes Oven Fries
110473- Broccoli Florets
110161- Mixed Fruit Dry (West Only)
Estimated December 2021 Availability:
100101- Diced Chicken (East Only)
110554- Turkey Breast Deli
Estimated January 2022 Availability:
100364- Vegetarian Beans (Delay in Western Washington Orders Only)
100365- Pinto Beans (Delay in Western Washington Orders Only)
100370- Red Kidney Beans (Delay in Western Washington Orders Only)
110361- Applesauce Cups
111100- Cereal Bowls (USDA unable to find a supplier)
W281- Whole French toast IW
W288- Cheese Tortilla Wrapped Omelet
W274- Cheddar Cheese Omelet
W281- Whole French toast IW
W288- Cheese Tortilla Wrapped Omelet
USDA Unable to Provide During SY 21–22
100935- Sunflower Seed Butter (East Only)
110080- Chicken Oven Roasted
110721- Sweet Potato Fries (West Only)
110854- Peanut Butter Individuals (West Only)
110851- Pollock Fish Sticks
111230- Mixed Vegetables
WIW518- Mozzarella Pinwheel
Please continue to utilize surplus for substitutions.
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Due to increased labor and production cost, several processors have issued price increases in order to continue service. Effective starting with the November order period, the following W-code products will have an increased processing fee.
The cost per serving listed is calculated using the processing fee only and does not included the entitlement value.
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Item Code
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Current Processing Fee
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Current Cost Per Serving
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New Processing Fee
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New Cost Per Serving
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Mandarin Orange Chicken & Rice Bowl IW
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W206
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$60.07
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$1.66
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$65.64
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$1.82
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General Tso's Chicken & Rice Bowl IW
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W218
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$60.07
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$1.66
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$65.64
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$1.82
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Chicken Popcorn
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W242
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$40.13
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$0.25
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$59.18
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$0.38
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Chicken Drumsticks Breaded
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W244`
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$56.18
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$0.61
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$82.21
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$0.89
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Mozzarella Cheese Filled Bread Stick
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W540
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$20.70
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$0.10
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$26.80
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$0.14
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Note: You are able to remove items from your pre-orders monthly during the regular order period. If an item no longer works for your program, please adjust accordingly.
The processor fee includes the cost of ingredients (excluding USDA Foods), labor, packaging, overhead, and other costs incurred in the conversion of the USDA Foods into the specified finished end product. This fee is not allowed to be paid with entitlement.
Most Sponsors find they can:
- Stretch their USDA Food dollars by ordering lower-cost bulk products;
- Increase food safety by eliminating handling of raw product in school food service operations; and
- Reduce labor costs and cash outlays for food preparation
Questions? Please email the Food Distribution Inbox.
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