NEED TO KNOW (NTK)

INFORMATION

MISSION: Serve Our Customers to Help Students Learn.

VISION: Make Their Day!

NUTRITION SERVICES OVERVIEW:

  • Break Even (including indirects) required by Board. Keeps classroom dollars in classroom.
  • $12.8 million budget, 200 employees, 100,000 summer meals
  • Annually: 3.9 million meals, 1750 catered events, 90,000 pounds of chicken
  • Nutrition & Wellness Focus.
  • Fresh Foods: Clean nutritious labels; Connect kids to where food comes from.
  • Customer Wants: Quality, Value, Service: (Consistently excellent, cost effective, fast service)

PROGRAMS OFFERED IN SPS

  • School Lunch Program
  • School Breakfast Program
  • Testing snacks
  • After school snack programs (Schools 50% or higher Free/Reduced)
  • Nutrition Education Classes
  • Child and Adult Care Feeding Program (CACFP)
  • Fresh Fruit and Vegetable Grant (Elem schools approx. 80% FR and higher)
  • Catering Services
  • District Staff Wellness Program (Doug Wordell, Kuray Oman)

NS OFFICE TEAM: (354-7270)

  • Mark Oswalt (354-7236): Central Supervisor.Scratch menu design, Innovations
  • Jody Walker (354-7237): South Supervisor. Menu, Nutrition Analysis, Web
  • Dennis Baird (953-7415): NE Supervisor. Catering, Marketing, Purchasing
  • Robbie Black (354-5695): NW Supervisor. Training, HR, Procedures
  • Doug Wordell (354-7391): Director. Budget, Policy, PR, Chicken Nuggets
  • Charlene VanHook (354-7234): Office Manager. Verification, payroll
  • Sabrina McDermott (354-5976): WebSMARTT specialist, Free & Reduced applications, After School Snacks
  • Mary Myers (354-5952): Sub Calling, Marketing, Nutrition education
  • Jeanette Prien (354-7239): Purchasing, Accounts receivable, Budget
  • Vacant (354-4637): FR Application Processing, Catering Invoices
  • Tony Bithell (354-5918): Web SMARTT software and database develepment
  • Stephanie Drake (354-7304): NS Accounting, Finances, and Grant support
  • Samantha Slipper (354-7270): Quality Assurance Trainer

FREE & REDUCED MEAL APPLICATION: (Sabrina 354-5976 or Charlene 354-7234)

  • On-Line Meal Application (1 per family) due EACH YEAR by early October.
  • Verification: Audit sampling of meal applications. October of each year.
  • F/R Message to families: Save Food $$; Nutritious meals; F/R % Increase can increase schools federal funding.
  • January F/R Percentage for Federal Title dollars: Continue to encourage families to participate in program.
  • Application is good for full school year once approved. Apply Any Time
  • Siblings in the same household should qualify for the same meal status. Call NS if this is not the case.
  • Confidentiality: Students meal status is confidential. Their status cannot be released for other benefits unless it is an approved federal program.
  • Community Eligibility Provision CEP: CEP allows schools that are 62.5% directly certified free and reduced to choose to feed all students for free. Three schools are in the 2nd year of our pilot (Grant, Holmes, and Stevens). Two schools lost 5-6% free and reduced which had a negative impact on their Title rank order and their school funding. Our team is exploring ways to offer this program and not negatively impact school funding.

CATERING SERVICES: Catering is designed to provide an excellent service and help you save time (money) and budget dollars. Keep your team focused on what they do best. Call Linda Mehren 354-7556 or Dennis Baird 953-7415 with any questions.

  • Orders: All done on the web:

FOOD & BEVERAGE BUDGET RULES: Procedure 6700Pg 3 (Dennis Baird 953-7415)

  • All district funds spent on food must:
  • Be reasonable and serve the public interest.
  • Be for a meeting 4 hours or more if for a lunch or dinner.
  • Be for meeting of 1 hour or more if snacks are provided.
  • District must receive a benefit. Must be described with expenditure.
  • IE: Working lunch for half day meeting to edit curriculum; or coffee & cookies for a Textbook committee meeting after school lasting 1.5 hours.
  • Meal & Snack Authorization Form must be completed via an on-line PDF form and printed out for all food purchased with District funds, unless the District's Catering Services are used.
  • Do not accept meals from district vendors.

WebSMARTT Point Of Service (POS) MEAL SOFTWARE: (Sabrina 354-5976, Jared Schatz in accounting for deposit processes 354-7243)

  • CHARGES: Elementary only. Up to 2 lunches. Negative balances must be managed. Uncollected funds must also be managed in compliance with accounting procedures.
  • WebSMARTT STAFFING (Subs): School is responsible for Daily building functions (Deposits, operating POS). NS provides annual training and individual training as needed. (Sabrina 354-5976)
  • My School Bucks: Parental web based access for direct deposit to meal accounts. Parents can view their student’s meal history and make deposits from home.

CAFETERIA LUNCH ROOM MANAGEMENT:

  • Line Speed: About 10 students per minute at Elementary.
  • Tables: 12 long rectangular tables seat 216 students (18 per table).
  • Eating: 15 minutes of eating time is the goal.
  • Serving Lines: Goal to limit time standing in line. MS & HS need at least 1 serving line for every 100 students released.
  • Atmosphere: Comfortable, relaxed, allow for talking. Not over-managed.
  • WATER: Potable water MUST be availablein eating area to all students duringbreakfast & lunch.
  • FRUIT & Vegetable Required: All student lunches AND breakfasts must include ½ cup fruit or vegetable with each lunch.
  • Reducing Waste: Encouraging students to only take what they will eat. No thank you trays are available if a student does not want a sealed item.

STUDENT WORKERS:

  • Goal: Provide education & training in basic serving, customer service and sanitation skills in a safe, enjoyable environment.
  • Do not replace NS staff.
  • Elementary Model:
  • 2nd – 6th grade students serve
  • Students arrive just prior to service (limit time out of class time).
  • Serve just their lunch period. Eat. Return to class.
  • Students work 2 weeks then rotate.
  • Secondary: Students volunteer and receive an earned meal. HS student 16 and older can be hired through SPS Human Resourcesand paid.

SPECIAL DIETS, ALLERGIES: (Doug 354-7391, Becky Doughty 354-7298)

  • Swallowing Disorders (Dysphagia): (Special Programs 354-7893, Doug 354-7391). Speech and Language Pathologists manage these care plans.
  • LIFE THREATENING ALLERGIES: Washington State law requires students with Life Threatening health condition to have aSevere Allergic Reaction Plan (SARP)in place BEFORE they attend school. (School Nurses coordinate SARP.)
  • 504 Team: Take time to LISTEN to parents and pull together key stakeholders to provide best services for students and families.
  • Emergencies: Be prepared, know your plans, CALL 911 if there is medical emergency.
  • PAL Tables: Helps to prevent exposure to an allergen. See Web Guidelines

FIELD TRIPS:

  • Safety first. Use the Field Trip Safety Check List
  • Sack Lunches are available. Please encourage staff to take advantage of this service.

TESTING SNACKS:

  • Improve Learning.
  • Bulk items at NS cost.

FOOD SALES, PROCEDURE 6700: (NS Supervisor) USDA RULE

  • Elementary & MS: No food sales prior to school until 30 minutes AFTER the end of regular school day.
  • High School: Food Sale Committee must meet each year. No outside food vendors. Smart Snack rules and procedure 6700 must be followed for all food items sold.

SANITATION REQUIREMENTS, FOOD PERMITS: The Spokane Regional Health District (SRHD) enforces food safety and sanitation rules. Nutrition Services supports district and school compliance with regulations.

  • FOOD PERMITS: If food is sold and/or served to the public a SRHD Permit is required
  • Options To Be Covered By A Permit:
  • NS Team member hired to open kitchen (Under kitchen permit).
  • NS Catering provides food.
  • PTA/Group Provides only approved SRHD snack items (see link below).
  • PTA uses NS approved menu (Charlene 354-7234, Doug 354-7391)
  • Utilize private business w/catering permit to operate event.
  • SECONDARY Concession Stands: Permit for the stand AND food handler’s cards are required if serving nachos, pizza, hot dogs, etc. Groups can stick to Permit Exempt Food Items (link below).
  • Food NOT requiring a permit: Snacks, most beverages, chips, whole fruit. Web:
  • CLASSROOM FOOD: Food consumed in class should be minimized.Food safety, allergic reactions and Pest Control concerns are the main issues. PBIS encourages a number of non-food related incentives.
  • KITCHEN USE: To ensure compliance with sanitation rules: (Robbie Black email , Charlene 354-7234)
  • Nutrition Services must approve any kitchen use. (Kitchen manager, NS office 354-7270).
  • Food production in the kitchen requires a NS staff member.
  • Cooler/Freezer storage of commercial items okay w/kitchen managerapproval.
  • Can hire NS staff to serve special menus and events.
  • Event Services reserves all district rooms (Devon 354-7167)

CREATING A HELATHY SCHOOL ENVIRONMENT:

NUTRITION & FITNESS PROCEDURE 6700: (Doug 354-7391)

  • CLASSROOM snacks:
  • Purchased snacks preferred.
  • Promote nutritious snacks (fruits, veggies, cheese, whole grains)
  • Avoid dangerous protein item foods.
  • Allergies: Be Aware, Be Respectful
  • INCENTIVES: Use NON-Food incentives. Limit/Avoid the use of candy and food as a reward.
  • TIME TO EAT: It is important to create a lunch schedule that give students enough time to eat a nutritious meal. 15 minutes of eating time is the goal. Recess before lunch is encouraged.
  • PARTIES: Should be held after lunch and not replace lunch. Call NS for Special Party options like pizza parties and theme meals.
  • SNACKS/Beverages Limits for (Jody/Doug):
  • NEW High School Food Sales: calorie, fat, and nutrition requirements. Must be an approved food item meeting the new USDA Smart Snacks rules. Smart Snacks web calculator:
  • No candy items (gummies, Skittles, lollipops, licorice).
  • Any Food Sold in school must be: Be a “whole grain-rich” grain product; orHave as the first ingredient a fruit, a vegetable, a dairy product, or a protein food
  • BEVERAGES for High School Sales:
  • Only beverages approved by the Health Advisory Committee (HAC)
  • Acceptable beverages include:
  • Plain Water, no size limits.
  • Flavored water, artificially sweetened 20 oz size limit.
  • Low-calorie sugared beverages, 5 calories or less per 8 oz serving or 10 calories per 20 oz size limit. (High school only)
  • Sugar sweetened beverage (non sports drinks), 25 calories or less per 8 oz serving or 60 cal per 12 oz size limit ( High schools only).
  • Sports beverages, 40 calories or less per 8 oz serving or 60 calories or less per 12 oz serving and not containing herbal supplements, may be sold by high school DECA student stores and the Skills Center culinary program only. 12 oz serving size limit. ( not allowed in Middle Schools)
  • 100% juice products with no added sweeteners, 12 oz size limit.
  • Milk (1%, 2%, and skim) Flavored milks, and espresso at the high school level, may not exceed 300 calories per portion/container. 12 oz size limit.
  • Diet sodas may be sold only from vending machines or student stores in high schools. 12 oz size limit. Diet sodas, however, will not be offered in school food service areas and areas where school meals are eaten.
  • Drinks containing caffeine may only be sold in high schools & 60 calories or less per 12 oz serving

Nutrition Services Principal Need To Know 6-24-14.doc1