1

utlook O

Nutrition Division

The

A Monthly Newsletter for School Nutrition Programs

Illinois State Board of Education April 2019

Do You Have All of Your Required

Training Hours for the School Year?

A s part of the Healthy, Hunger-Free

Kids Act (HHFKA), the U.S. Depart-

ment of Agriculture established

Professional Standards for School Nutrition

Programs Personnel that set hiring and

training requirements.

School Nutrition Program Directors must have

at least 12 hours of annual continuing educa-

tion/training. (These hours are in addition to the

food safety training required in the first year of

employment.)

School Nutrition Program Managers must have

at least 10 hours, and School Nutrition Program

Staff are required to have six hours. Part-time

employees with less than 20 hours per week

are required to have at least four hours.

TRAINING101

Where Can I Get My Hours?

T raining can be from a variety of sources, including ISBE,

the USDA, and professional associations and organiza-

tions.

SAVE THE DATES: ISBE’s free School Nutrition Programs Back

to School Conference is set for July 23-24 with pre-conference

sessions July 22. Watch for details on the conference

webpage.

SNP ORIENTATION: This workshop is set for 9:30 a.m. to 3:30

p.m. May 20 in Springfield. This beginner level training will

provide an overview of the regulatory requirements for the

School Nutrition Programs, specifically, the National School

Lunch and School Breakfast programs. Register online.

USDA FOODS: The USDA’s Food Distribution Division will host

a webinar on “USDA Foods Recalls” on April 11. It starts at 2

p.m. CT. Registration is under way.

TRAINING VIDEOS: Visit ISBE’s website to find recorded train-

ing videos on a wide variety of topics, including Verification,

Certification of Household Eligibility Applications, and more.

ICN: The Institute of Child Nutrition offers many free educa-

tion and training resources for School Nutrition Programs. You

can register to access courses in the eLearning portal.

RESOURCES: Check out our

Training Hours Quick Reference

Guide on Page 7 of this issue.

Our SNP Administrative Hand-

book is another great resource.

2

NEWS BRIEFS REGISTRATION UNDERWAY

The School Nutrition Association’s 73rd annual Nation-al Conference is set for July 14-16 in St. Louis. Registration is underway online, where you also can find the Sched-ule at a Glance, Pre-Conference Workshops, and more information.

JOIN THE CHALLENGE

USDA invites everyone to join the #MyPlateChallenge and #StartSimplewithMyPlate by sharing healthy eating tips or ideas related to the five MyPlate food groups. Peo-ple can post a My-Plate-inspired healthy eating tip with a photo or video and share it on social media. Click here to learn more about the Challenge.

CACFP TRAINING

The next “CACFP

Halftime: Thirty on Thursdays”

webinar is set for May 16. The U.S.

Department of Agriculture’s Team

Nutrition will present “Using the

WIC Food List to Identify Creditable

Foods in the CACFP.” Registration is

on the USDA website.

ANNUAL CONFERENCE

The Illinois School Nutrition Associ-

ation has an-

nounced a Save the

Date for its annual

conference, which

is set for June 25-

26, 2019, in Oakbrook Terrace at

the Drury Lane.

USDA Adds Food Buying Guide

Calculator to FBG Mobile App

T he U.S. Department of Agricul-ture’s Food and Nutrition Ser-vice recently released the Food

Buying Guide (FBG) Calculator as a new feature on the FBG Mobile App.

The FBG Calculator is designed to assist Child Nutrition Program operators in creating a shopping list to streamline food ordering needs for their programs. The FBG Calculator is included with the

Food Buying Guide for Child Nutrition Programs Interactive Web-Based Tool. With this new release on the FBG Mo-bile App, program operators can now create and use their shopping list on the go!

The FBG Mobile App is available on the Apple App Store and the Google Play Store (https://www.fns.usda.gov/tn/food-buying-guide-mobile-app).

SP16-2019, School Breakfast Pro-

gram: Substitution of Vegetables

for Fruit. (3/18/19) Effective imme-

diately, school food

authorities (SFAs)

participating in the

School Breakfast

Program may credit

any vegetable

offered, including

potatoes and other starchy vegeta-

bles, in place of fruit without in-

cluding vegetables from other sub-

groups in the weekly menus. This

flexibility is based on Section 768 of

the Consolidated Appropriations

Act, 2019 (P.L. 116-6) (the Appro-

priations Act), enacted on

Feb. 15, 2019, and effec-

tive through Sept. 30,

2019. This provision pro-

vides additional flexibility

in planning breakfast

menus but does not re-

quire SFAs to make any menu

changes.

View all policy memos for school meals

on the USDA website.

USDA POLICY UPDATE

Join the Effort for Winning on

Reducing Food Waste Month

T he U.S. Department of Agricul-

ture is teaming up with the U.S.

Environmental Protection

Agency, and the Food and Drug Admin-

istration to promote Winning on Reduc-

ing Food Waste Month in April.

You can join the conversation by sharing

your efforts with the #NoWastedFood

hashtag in your social media posts

throughout the month.

For School Nutrition Programs, the

USDA Food and Nutrition Service offers

“What You Can Do To Help Prevent

Wasted Food.” This booklet discusses

ways to reduce, recover, and recycle

food before it goes to waste. Get ideas

for your school by reading tips for school

nutrition professionals, teachers, par-

ents, students, and school administra-

tors.

3

T he U.S. Department of Agriculture’s Food Distribution Divi-sion will host a webi-nar on “USDA Foods Recalls” on April 11.

It starts at 2 p.m. CT.

This webinar will describe how to manage a USDA Foods recall. Every food recall is different, but they all un-fold quickly and require accu-rate communication and ac-tion to prevent illness or inju-ry to students and staff.

During the webinar, you will learn about procedures for managing a USDA Foods recall from a state and school level, and understand what information is required and what resources are available to assist you. Registration is underway online.

“USDA Foods

Recalls” 2-3 p.m. CT

Thursday, April 11

ISBE, Heartland

Contract Will

Expire June 30

SNP Orientation Set for May 20

A re you a new employee to the School Nutrition Pro-grams (SNP)? Are you an administrator that would like to know more about the basic requirements of the

School Nutrition Programs (SNP)? Are your schools only in the Special Milk Program and you are thinking about participating in the National School Lunch or School Breakfast Program?

If you answered yes to any of the above questions then the SNP Orientation Training might be a great introduction to the pro-grams for you.

This beginner level training will provide an overview of the regu-latory requirements for the School Nutrition Programs, specifi-cally, the National School Lunch and School Breakfast programs. This training is a broad overview of the program requirements intended for new applicants; new staff to currently participating schools and/or administrators that want to know the basic re-quirements of the programs.

SNP Orientation Trainings are offered approximately every other month in Springfield. At this time, we have SNP Orientations scheduled for May 20. Click here to register.

T he contract between ISBE and Heart-

land School Solutions, which provid-

ed Mosaic Back of the House free of

charge will expire on June 30, 2019. School

Nutrition Program sponsors could sign up for

a limited time in the fall of 2016 for free ac-

cess through the duration of the contract.

In May, sponsors who signed up for the origi-

nal offer will receive an Annual Support Quote

via DocuSign that gives two options:

Agree to the quote and continue using Mosaic

Back of the House for the 2019-20 school year

for a reduced price of $300 per site (a 35%

savings). You will be invoiced for the total

amount due in June.

- OR -

Decline the quote, which will deactivate your

Mosaic Back of the House software effective

July 1, 2019.

We hope Mosaic has been a welcome addi-

tion to your program. If you have any ques-

tions about your options going forward,

please call (800) 932-6737, Option 5: Billing

team, or send an email to invoices@e-

hps.com.

‘USDA Foods Recalls’

Webinar April 11

Jazz up your school menus and

encourage healthy choices with

graphics from Team Nutrition.

Visit https://www.fns.usda.gov/

tn/graphics-library.

Team Nutrition

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New Contract Renewal Forms Sent to Sponsors

ISBE’S SCHOOL NUTRITION CHAMPION AWARD

Meet the nominees ... Michelle (Shelly) Philippsen Food Service Coordinator/Director,

Big Hollow School District 38 and

Gavin School District 37

From the nomination: “Despite all

that is on her plate (no pun intend-

ed), she manages to keep a positive

attitude and a positive work atmos-

phere for her employees who both

LIKE and RESPECT her.”

Alicia Williams Coordinator of Transportation and

Child Nutrition Services, Waukegan

Community Unit School District 60

From the nomination: “She has

been directly responsible for multi-

ple initiatives in our district such as

Breakfast in the Classroom, the

Fresh Fruit and Vegetable Program,

and expansion of the summer meal

program.”

Congrats to our nominees!

T he third annual School Nutrition Champion

Award will be announced on Friday, May 3, 2019,

which is Super Lunch Hero Day. The special day

will help get us all ready for School Nutrition Employee

Week (May 7-11). Nominees for the award have highlight-

ed in February, March, and April issues of The Outlook.

Anyone can nominate a K-12 school nutrition professional

for the award. This includes students, parents, community

members, and other district and school staff. The deadline

for nominations was March 29, 2019.

Last year's School Nutrition Champion was Sandy Voss,

Director of Food and Nutrition Services for Marquardt

School District 15. Voss also directs the nutrition pro-

grams in Glen Ellyn District 41, Queen Bee District 16, and

St. Matthew School. The first recipient of ISBE's School

Nutrition Champion Award was Sandra Duniphan, the

cafeteria manager for Pontiac-William Holliday School

District 105 in Fairview Heights.

2018 School Nutrition Champion Nominees

2017 School Nutrition Champion Nominees

Winner to Be Announced

on Super Lunch Hero Day

T his announcement is for sponsors who currently have a food service management company (FSMC) contract or vended meals contract that contains the option to

renew the existing contract at least one more year. If you are conducting a new procurement instead of renewing your con-tract or you do not have such type of contract you may disre-gard this correspondence.

The Illinois State Board of Education Nutrition Division recently emailed the required Contract Renewal Agreement Form direct-

ly to the Authorized Representative listed in the Web-Based Illinois Nutrition System (WINS). The new form is personalized with USDA Foods entitlement. If you have not received the form, please contact Christina Smith at csmith@isbe.net or nu-tritionprocurement@isbe.netto obtain a copy. Please do not use old renewal forms from our website; these were recently removed.

All contracts must be renewed prior to their expiration, general-ly June 30 or July 31, 2019.

5

T he National CACFP Sponsors Association is coming to Illinois

this month for the 33rd National Child Nutrition Conference,

which is set for April 23-25 at the Hyatt Regency Chicago.

The annual event brings together Child and Adult Food Care Program

sponsors, child care centers, Head Start programs, After-School/At-Risk

programs, Summer Meals sponsors, and nutrition professionals. Approx-

imately 1,800 attendees from

across the country are expected

to attend.

ISBE’s Nutrition Division is one

of the conference sponsors, and

staff will be presenting at multi-

ple workshops and will host a

booth in the exhibit hall. Come say hi and enter your name to win a

swag bag! There is still time to register online for the conference.

The three-day conference features more than 175 presenters, over 50

exhibitors, and more than 150 hours of workshops, and 20 CEUs availa-

ble. Some of the many workshops offered include:

“Engaging Parents: Healthy Eating Habits Start At Home,” Shekila

Smith, ISBE

“Promoting Year Round Meals,” Megan Kuchar and Christina Smith,

ISBE

“Collaborating With Partners in SFSP (Summer Food Service Pro-

gram),” Amy Bianco, ISBE, and Diane Doherty, Illinois Hunger Com-

mission

“Marketing Summer Meals to Increase Participation” Amy Bianco

and Megan Kuchar, ISBE, and Valarie Hodges, Harrisburg Communi-

ty Unit School District 3

The conference schedule is available online, as is a list of workshops and

presenters. Workshop topics are Nutrition, Head Start, Afterschool,

Summer Food, Advocacy & Policy, Financial Management, Non-Profit

Management, Research & Resources, State Agency Spotlight, Program

Admin & Operations, and Train the Trainer.

UPDATE

I SBE’s Summer Meal team has been trav-eling across the state for new sponsor and current sponsor trainings.

The remaining upcoming SFSP New Sponsor Training dates and locations include April 16 in Galesburg and May 16 in Springfield

These trainings are mandatory for new spon-sors in their first and second year of the Sum-mer Food Service Program. All sponsors are welcome. Registration is online. Please limit attendance to three staff members.

A SFSP Current Sponsor Webinar is scheduled for 1-4 p.m. April 18. This webinar is for the experienced sponsor who has been partici-pating in the program for two or more years. New policy changes along with key applica-tion and claiming issues will be voiced. In-sight into preparing the budget and menu selection are also on the agenda of this work-shop. Last, but not least marketing ideas and best practices will be discussed. Register online.

Register for

SFSP Trainings

ILLINOIS WELCOME TO

33rd National Child

Nutrition Conference

in Chicago This Month

6

View the latest policy memos from the U.S. Department of

Agriculture for the Summer Food Service Program.

USDA Policy Memos

‘Core Summer Meal Strategies to

Overcome Transportation Barriers’

SFSP New Sponsor Training in

Galesburg, April 16

SFSP Current Sponsor Webi-

nar, April 18

National Child Nutrition Con-

ference in Chicago, April 23-25

SFSP New Sponsor Training in

Springfield, May 16

ISBE offices closed for

Memorial Day, May 27

SUMMER MEALS

CALENDAR

UPDATE

N o Kid Hungry will present “Core Summer Meal Strate-gies to Overcome Transpor-

tation Barriers” on April 11. The webi-nar is set for 1-2 p.m. CDT.

This interactive session will help attendees identify the big questions that can help guide a solutions-based approach to transportation barriers. Furthermore, attendees will explore both the effectiveness and sustaina-bility of common transportation solu-

tions as well as alternative delivery options that may be useful at low-volume sites or highly remote areas.

The webinar will also include a presentation of No Kid Hungry’s up-dated Mobile Meals Toolkit and dedi-cated time for a discussion of specific challenges attendees have encoun-tered in their communities.

Registration is on the No Kid Hungry website.

I SBE’s Nutrition Division re-

quests the help of School

Food Authorities to cooper-

ate with Summer Food Service

Program sponsors to inform fami-

lies of the availability and location

of free summer meals for students

when school is not in session. SFAs

are strongly encouraged to inform

families of the availability and lo-

cation of free summer meals

through the Summer Seamless

Option as well. What can schools

do to help this summer?

Download and distribute pro-

gram flyers: https://

www.isbe.net/Pages/Summer

-Food-Service-Program-

Resources.aspx

Post and share the texting hot-

line information: Text

“FoodIL” to 877877 (For Span-

ish, text “ComidasIL”)

Publicize the National Hunger

Hotline to your community,

(800) 359-2163. Families can

use the hotline to find sum-

mer meal sites.

ISBE teams up with partners and

sponsors to offer free meals to

children each summer at more

than 2,000 sites across Illinois.

Participants can call (800) 359-

2163, text “FoodIL” to 877-877, or

visit SummerMealsIllinois.org to

find the closest meal sites.

ISBE’s partners, No Kid Hungry and

the Illinois Hunger Coalition, staff

the hotline and texting numbers,

referring families to feeding sites

during the summer months.

SFSP Counts on Schools

SUMMER MEALS

RESOURCES

Start Your Summer Program

and Help to End Hunger in

Your Community

Outreach Material Order Form

2019 Summer Food Service

Program Handbook

7

QUICK REFERENCE GUIDE

TRAINING HOURS

USDA Professional Standards

for School Nutrition Professionals

The required annual training hours for School Food

Authority personnel are:

• Program directors: 12 hours

• Program managers: 10 hours

• Program staff: 6 hours

• Part-time staff: 4 hours (Part

-time staff is considered those

working less than 20 hours per week.)

If you attend the same

workshop each year, may

this count?

Yes, it is likely that new

issues and questions arise

year to year.

Did you know?

If hired Jan. 1 or later, an

employee is required to

complete only half of the

required training hours

Do hours attending a food show count?

Time spent in miscellaneous activities where infor-

mation, materials, or equipment relative to the core

training topics is provided or displayed may count

toward no more than two hours of annual training.

What documentation

do I need from a training?

Supporting documentation

for all completed trainings

such as agendas and certifi-

cates should be maintained.

The SFA is required to track

annual training. Records

should include staff name,

date hired, title and staffing

level, training topic, date/

time, and length of training.

The USDA Training Tracker

Tool is available for use.

Resources USDA Questions & Answers https://fns-prod.azureedge.net/sites/default/files/cn/SP38-2016os.pdf

ISBE PowerPoint Training www.isbe.net/Documents/SNPb2s-2018-USDA-professional-standards.pdf

Illinois State Board of Education Nutrition Division

www.fns.usda.gov/school-meals/professional-standards

May you select any topic

you want?

Training must focus on the

day-to-day management and

operation of the school nu-

trition programs. Training

must be job-specific and in-

tended to help employees

perform their duties well.

8

Non-Discrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture

(USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and em-

ployees, and institutions participating in or administering USDA programs are pro-

hibited from discriminating based on race, color, national origin, sex, disability, age,

or reprisal or retaliation for prior civil rights activity in any program or activity con-

ducted or funded by USDA.

Persons with disabilities who require alternative means of communication for pro-

gram information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or lo-

cal) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA

through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages

other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found

online at https://www.ascr.usda.gov/how-file-program-discrimination-complaint, and at any USDA office, or write a letter

addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint

form, call (866) 632-9992. Submit your completed form or letter to USDA by:

1. Mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW

Washington, D.C. 20250-9410;

2. Fax: (202) 690-7442; or Email: program.intake@usda.gov.

This institution is an equal opportunity provider.

Illinois State Board of Education Nutrition Division

100 N. First St. Springfield, IL 62777 Phone: (800) 545-7892 Fax: (217) 524-6124 Email: cnp@isbe.net Web: www.isbe.net

Events, Meetings, and Deadlines April 4 – SFSP New Sponsor Training, Rockford

April 16 – SFSP New Sponsor Training, Galesburg

May 3 – School Lunch Hero Day

May 16 – SFSP New Sponsor Training, Springfield

May 20 – School Nutrition Programs Orientation in Springfield

May 27 – ISBE offices closed for Memorial Day

Please note this is not a complete list of Nutrition Division events, meetings, and deadlines. Visit us online at www.isbe.net/nutrition.

What’s New? Fiscal Year 2020 Income Eligibility Guidelines

Summer Food Service Program Handbook 2019

CACFP: April/May issue of Mealtime Minutes

Local Wellness Policy template and other resources

SAVE THE DATES: School Nutrition Programs Back to School Conference

A Guide to Smart Snacks in School for School Year 2018-19

Watch for our latest news and posts under What’s New? at www.isbe.net/nutrition.

Bartlett High School introduced students and staff to a new entree to celebrate National School Breakfast Week! Food & Nutrition Manager Judy Dorsz submitted their Pepper & Egg Sandwich meal and we loved the descriptive words used to entice customers: Thank you for your dedication to child nutrition and congratulations again! We hope you enjoy your prize pack!

April 2019

MEAL OF THE MONTH

Congratulations to Bartlett High School!

Send schoolnutrition@illinois.edu a photo of a meal you serve (breakfast, lunch, or dinner) and get entered to win a prize pack valued at up to $125!

ENTRIES DUE BY 4/17,

5:00 PM

TO GO, PLEASE!

Carol Erickson and Veronica Skaradzinski, University of Illinois Extension SNAP-Ed Educators, held a 5 hour Learning Institute in March focused on creating Bento box style lunches that students can grab and go. Given a counter full of ingredients, participants were challenged to create appealing boxes including a fruit, vegetable, grain, and meat/meat alternate (note: the box pictured to the right may not adhere to portion size requirements!) They also learned about marketing and merchandising these trendy to-go boxes.

Freshly made scrambled eggs with seasoned colorful bell peppers and onions, slathered on a fresh French roll. Served with a sweet nectarine, apple juice & ice cold milk. A great way to start the day!

We love seeing real changes being made at schools we work with! After conducting a plate waste audit at Prairie Central Elementary School in Fairbury, IL, University of Illinois Extension's Jenna Smith and Rachel Benn provided a report to the school nutrition program on how they could decrease waste. One of the things they recommended was to start a share table, and Food Service Director Joni BesGrove jumped on board. Now, students who don't want certain parts of their meal (like milk, whole fruit, or other packaged items) can leave items in the baskets and still-hungry students can come by and get a little something more to eat. It's a win-win!

Are you interested in reducing school food waste?

Let your voice be heard!Researchers in the University of Illinois Department of Food Science and Human Nutrition are creating materials to help schools measure plate waste. If you work at a school or a non-profit that works with schools, we are interested in learning about what resources you need to measure plate waste. We are looking for 10 people to talk with us for about 30 minutes. Participants will be entered into a drawing to receive a school nutrition prize pack valued at $100! Please contact Melissa Prescott for more information at 217-300-7489 or mpp22@illinois.edu.

Thank you!

University of Illinois at Urbana-ChampaignInstitutional Review Board #19598

STAY IN TOUCH!

Website: go.illinois.edu/abcsofschoolnutritionE-mail: schoolnutrition@illinois.edu

@ABCsNutritionIL

This material funded by the USDA’s Supplemental Nutrition Assistance Program – SNAP and the Illinois State Board of Education.

University of Illinois * United States Department of Agriculture * Local Extension Councils CooperatingUniversity of Illinois Extension provides equal opportunities in programs and employment.

ON OUR WEBSITE

Click here to access our website and start earning

USDA Professional Standards credit!

Try out this Grab and Go concept that's sure to be a hit. Click here for the recipe!

FEATURED RECIPE:

Pizza Munchables

Please note! We are aware that some of our online courses contain material that is now out-of-date per recent changes to NSLP regulations. Thank you for your patience as we get the information updated. If you have any questions, please contact us or ISBE!

For more great ideas, we recommend joining the group "TIPS for School Meals That Rock"

on Facebook!

Photo credit: Jeanne Reilly