Food and Nutrition Services UpdateAlthea Albert-Santiago, SLPS Director Food and Nutrition Services

Mike Butler, District Director Southwest Foodservice ExcellenceMegan Fraley, MS, RD, LD Associate Director of Nutrition

Food and Nutrition Services Department

The purpose of this presentation is to provide an update on the Food and Nutrition Services Department and the National School Breakfast and Lunch Programs

Food and Nutrition Services DepartmentUSDA and Health and Wellness ComplianceHealth and Wellness Initiative Catering Events

Althea Albert-Santiago, SLPS Food and Nutrition Director Tenecia Williams, SLPS Accountability SpecialistErika Hollinshed, Southwest Accountability Specialist Assistant

Southwest Food Service Excellence LLCManagement Team Members:Michael Butler, Director of Dining ServicesSherman Wiggins, Associate Director of Dining ServicesCarolyn Penn, Associate Director of Dining ServicesKaren Lee, Associate Director of Dining ServicesAlfredo Cartagena, Associate Director of Dining ServicesMegan Fraley, Associate Director of Nutrition Maxine Murphy, Nutrition CoordinatorDan Welsh, Senior District Chef Susan Smith, District ChefGary Johnson, District Catering ChefJohn Robinson, District ChefLawrence Netterville, Associate Director of Dining Services/IT Coordinator

Effective for the 2014-15 school year, the District will offer both free breakfast and free lunch to all St. Louis Public School students.

The District will no longer be required to collect meal applications Section 104 (a) of the Healthy, Hunger-Free Kids Act of 2010

Benefits of the Program Eliminates the annual cost of printing meal reduced applications Eliminates student-level meal charges and follow-up on unpaid meals Will assist in speeding up breakfast lines in elementary schoolsService Times Student must go by the point of sale to confirm that they

have received a reimbursable meal All students have a six-digit Personal Identification Numbers

(PINs): Example- 078004 Elementary Schools(K-8) will not use PINs for breakfast they will use

them for lunch Middle and High schools will use PINs for breakfast and lunch

Breakfast Lines Elementary Schools(K-8 schools) -Elementary and K-8 students will press #9 on key pad only for breakfast to improve line speed - Mandate breakfast first before other activities - Address all line speed issues with site manager as soon as possibleLate Buses - Late buses have an adverse affect on breakfast service times - Work with your cafeteria leads to address special service needs - Work with transportation on bus related concernsService Times - All service periods are approved by the state - Service periods cannot be changed without written request to the state - Service times are requested by principals by location - Foodservice cannot alter service times for special events

Reimbursable meal – A meal that meets the guidelines set forth by the USDA Components – Grain, Meat/MA, Fruit, Vegetable, Milk Breakfast – 3 items must be taken. NEW : Must take fruit/veg/fruit juice Lunch - 3 components must be taken one must be a fruit and/or vegetable

Vending machines, Schools Stores, & Fundraisers The interim final rule for competitive foods establishes new guidelines for all

competitive foods sold on the school campus, during the school day, and outside of the reimbursable meal. o Includes: A la Carte, Snack bars, school stores, vending machines, and Fundraisers.

Vending machines outside of the cafeteria in the secondary schools will be placed on timers and will not be operational during the breakfast and lunch periods

Smart Snack guidelines include changes in calories, sodium, fat, and sugar for both food and beverages.

Schools StoresSt. Louis Board of Education Regulation: Business and Non-Instructional Operations Policy R3542.2.3 Only allowed to sell non-food items during the school day.No food items will be sold during breakfast or lunch in competition with the National School Breakfast and Lunch Program.

Field trips/Fun days – must serve a reimbursable meal which includes – Deli sandwich, Pretzels, apple, carrot sticks, Milk (juice cannot be substituted)

Prior notification of 5 school days in advance to the cafeteria lead Plans in advance if the students will come back to eat at school Follow food safety guidelines

Afterschool programs – snacks must include two of the following milk, fruit, vegetable, grain, meat/meal alternative

Need to follow protocol through Food and Nutrition Services Department Maintain the cafeteria and sitting area cleanliness

Food Allergies –Student identified as having a disability and has special dietary needs, changes can be made to school breakfast/lunch with the proper written medical statement from a physician.

Nurses will be required to fill out a Special Dietary Prescription Form and Submit to Nutrition Coordinator

In School suspensions – Must still receive a reimbursable meal USDA states you cannot punish these students with food NOT ok to change the menu

Health and Wellness PolicyDistrict Policy and a mandate by United States Department of Agriculture The purpose of the Health and Wellness Policy is to provide the framework for schools and the district to promote good health and provide a safe and healthy learning and work environment

School Health Advisory Councils (SHACs) :a working group composed of individuals selected from representative segments of the community and school to promote health and wellness.

Nutrition Education Programs – Roving chef program will launch again this school year

We will be expanding into the high schools and middle schools

Thank you for your time and attention.Althea.albert-santiago@slps.org

Tenecia.williams@slps.orgphone number (office): 314-345-4519 or

345-2308 Phone number (district cell): 314-401-9870

Mike.butler@sfellc.orgPhone number (office): 314-381-4155

Phone number (district cell):217-841-2451