Summer Food Service Program

Kaye KnudsonChild Nutrition and Food Distribution Programs

Kirsten Baesler, State Superintendent

2

Summer Food Service Program (SFSP)

Federally-funded program through USDA and administered by State agencies

Provides free, nutritious meals to low-income children 18 years old and younger

Persons 19 or older with a physical or mental disability, as defined by the State

Operates when school is not in session

Who Can Be A Sponsor

Public or private nonprofit schools

Units of local, municipal, county, tribal, or state government

Private nonprofit organizations

Public or private nonprofit camps

Public or private nonprofit universities or colleges

Site Examples

SchoolsCampsParksChurchesCommunity CentersMigrant CentersMobile Feeding

How to Determine Eligibility

There are two primary sources of data that may be used to determine site eligibility.

1. School Data

2. Census Data

Use of School Data

School data may be used to establish area eligibility. In order for a site to be determined area eligible, school data must indicate that the site is located in the attendance area of a school where at least 50% of the children are eligible for free or reduced price meals.

Use of Census data

SFSP sites located in a Census Block Group (CBG) or Census Tract in which 50% or more of the children are eligible for free or reduced price school meals are considered area eligible.Capacity builder http://www.fns.usda.gov/capacitybuilderFood Resource and Action Center (FRAC)http://216.55.168.186/FairData/SummerFood/map.asp?command=scope&map=0

Open Sites and Enrolled Sites

• Open site- All children eat free without the need of additional paperwork because the site is area eligible.

• Enrolled site – All children eat free because 50% or more of children enrolled at the site are eligible for free or reduced price meals.

SFSP Reimbursement Rates

Meal ReimbursementBreakfast $1.89Lunch/Supper $3.30Snacks $.77

Administrative ReimbursementRural Self-Preparation Sites Other Sites Breakfast $.1875 Breakfast $.1475Lunch/Supper $.3450 Lunch/Supper $.2875Snacks $.0950 Snacks $.0750

SFSP Meal Pattern Breakfast

1 milk 1 cup fluid milk1 fruit/vegetable 1/2 cup juice,1 and/or vegetable

1 grains/bread2 1 slice1 serving3/4 cup1/2 cup1/2 cup

bread orcornbread or biscuit or roll or muffin orcold dry cereal orhot cooked cereal orpasta or noodles or grains

Breakfast Meal PatternSelect All Three Components for a Reimbursable Meal- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

1 Fruit or vegetable juice must be full-strength.2 Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

SFSP Meal Pattern Lunch/Supper1 milk 1 cup fluid milk2 fruits/vegetables 3/4 cup juice,1 fruit and/or vegetable

1 grains/bread2 1 slice1 serving1/2 cup1/2 cup

bread orcornbread or biscuit or roll or muffin orhot cooked cereal orpasta or noodles or grains

1 meat/meat alternate 2 oz.2 oz.2 oz.1 large1/2 cup4 Tbsp.1 oz.8 oz.

lean meat or poultry or fish3 oralternate protein product orcheese oregg orcooked dry beans or peas orpeanut or other nut or seed butter ornuts and/or seeds4 oryogurt5

SFSP Meal Pattern SnackSelect two of the four components for a reimbursable snack

1 milk 1 cup fluid milk1 fruit/vegetable 3/4 cup juice,1 fruit and/or vegetable

1 grains/bread2 1 slice1 serving3/4 cup1/2 cup1/2 cup

bread orcornbread or biscuit or roll or muffin orcold dry cereal orhot cooked cereal orpasta or noodles or grains

1 meat/meat alternate 1 oz.1 oz.1 oz.1/2 large1/4 cup2 Tbsp.1 oz.4 oz.

lean meat or poultry or fish3 oralternate protein product orcheese oregg orcooked dry beans or peas orpeanut or other nut or seed butter ornuts and/or seeds oryogurt4

Summer 2014 SFSP Participation Data

Summer 2014 SFSP Participation Data

Statewide

Breakfast Lunch Snacks Supper

Meals 58131 125863 27959 1343

Avg. Days 71.2 69.7 49.7 36

Avg. Participation 4812 6633 1975 47

Sponsor Responsibilities

TrainingMonitoring SitesSubmit Claims for Reimbursement Receive Program PaymentsReviewing sites for complianceRecordkeepingRequest for off-site meal service (field trips)Oversee Food Service

Site Responsibilities

State Provides on-line training for Sponsors and SitesAttend Sponsor TrainingPrepare and serve mealsMeal countingEnsure all meals serve to have all the components for a reimbursable mealFood Safety and Sanitation

TIPS FOR SUCCESS

Engage Community Partners to help promote sites, activities and resources.

Promote your Program by hosting Kick-off event, Flyers sent home with students, School/Agency websites, SFSP Banners.

The more kids you serve the more reimbursement you receive!

Engage kids in activities

Be flexible

Resources

Contacting Our Office

Telephone 701-328-2294

Toll Free: 1-888-338-3663

Fax: (701) 328-9566

Kaye Knudson: (701) 328-2275 ksknudson@nd.gov

Linda Schloer: (701) 328-4565 lschloer@nd.gov

Web Site: