Food Service Department
Jackson Public Schools
National Food Service Management Institute
Team Up for School Nutrition Success
November 12-13, 2014
University of Mississippi
Oxford, MS
Dr. Cedrick Gray, Superintendent
Dr. Lorene Essex, Deputy Superintendent for Instruction and Support Services
Ms. Mary A. Hill, Executive Director
Overview
•
Jackson Public Schools District Food Service Operation is nationally
recognized for providing quality meals.
•
The program is administrated through the United States Department of
Agriculture, the Mississippi Department of Education Office of Child
Nutrition and the local Board of Trustees.
•
This department is responsible for the operations of all district cafeterias in
schools sites. This includes the acquisition of food, supplies, equipment,
the designing of new and renovated cafeterias, preparation of breakfast and
lunch meals including afterschool snacks and special diets, accounting of
funds, hiring of staff, employee training, warehousing and distribution of
food and supplies to all school cafeterias and granting writing.
•
The department is self-supporting entity of the District and prepares and
serves approximaly 40,000 nutritious meals on a daily basis.
Mission Statement
To provide every student with nutritious
healthy meals to nourish their body and
mind.
Vision Statement
To operate a financially sound program
that promotes student health and wellness
that results in high achievements.
Nutrition Integrity
Jackson Public School Food Service is constantly striving to improve
the nutrition integrity of our program.
The District-wide wellness policy, implemented 2006, set standards
and goals in the areas of nutrition integrity, nutrition education,
physical activity and other school based activities. The new policy
was implemented in July 2006. In addition, every school site has it’s
own Health and Wellness Policy that mirrors their goals and
objectives. The district Health and wellness Policy Committee meets
at least once a year.
In addition, a HACCP (Hazard Analysis Critical Control Point) Food
Safety Plan has been implemented in all schools. All schools follow
standard operating procedures for the safe handling of food to insure
the safety of the meals we serve.
All schools use USDA standardized recipes in all food
preparation.
Food Service Operation Facts
• Food Service Department Operating budget approximately 20
million
• Food Service employs over 400 employees in 60 Facilities in the
district.
• There is on site food preparation at 55 facilities. Five sites, are
satellite schools: Barr, Davis Magnet, Power APAC, Capital City
Alternative and Morrison Center.
• Ninety percent of the Jackson Public students are qualified for
free or reduced meals.
• The Food Service Department is participating in Community
Eligibility Provision, (CEP) as a part of the Hunger Free Kids Act
2010 for the school year of 2014-2015. All of our students
receive breakfast and lunch daily at no cost.
Food Service Operation Facts
• 13,500 students eat school breakfast daily
•
25,500 students
eat school lunches daily
• 1,400 each afterschool snacks daily
• 4,000 meals in the Summer Feeding Program
• 600 meals vended for the City of Jackson Summer Program
• 50 vended meals to 2 daycares in the City daily
• Food Service Warehouse facility which delivers USDA donated
food items (Approximately a million dollars each year), and
purchased dry and canned goods including paper, uniforms and
small equipment.
• In house catered (Special Functions) meals to in district schools
and departments for meetings, workshops, banquets, school
board meetings, etc.
Meals Served
(School Year 2013 - 2014 )
• Breakfast
•
•
•
•
Paid
Reduced
Free
Total
48,000
68,000
2,302,141
2,418,141
• Lunch
• Paid
• Reduced
• Free
Total
185,000
184,000
4,000,000
4,369,000
•ADP (Average Daily Participation)/Total Enrollment
•Breakfast 13,500 48% eat Breakfast daily
•Lunch 25,500 82% eat Lunch daily
Meal Served
(School Year 2013 - 2014)
• Adult Meals
• Breakfast
• Lunch
4,000
51,000
• Snack Programs
• 38 Sites (Elementary and Secondary)
• 193,000 served
• Summer Feeding Programs
• 12 Sites (75,000 Meals – 2014)
• Served June 2-July 18, 2014
USDA Federal Programs Operated in
Food Service
•
•
•
•
•
•
National Breakfast Program district-wide
National School Lunch Program district-wide
After School Snack Program-38 school sites
Summer Feeding Program -12 school sites
USDA Donated Foods Program-district wide
Fresh Fruit and Vegetable Program Grant -29
school sites (27 Elementary and 2 Middle
Schools) Totaling approximately $600,000
Budget 2014 -2015
• Projected Revenue $20,000,000
• Revenue Sources
•
•
•
•
•
•
USDA (Federal Funds)
USDA Donated Food Products
Extra Food Sales
Meals Paid (Adults)
State Supplement
Earned Interest
Food Service Initiatives
•
•
•
•
•
•
•
•
•
5K Wellness Walk
10/lb 10 weeks Weight Loss Biggest Loser Program
Fresh Fruit/Vegetables Program
Marketing Program for the Food Service Department
Preparation Technique (cooking) Combi ovens
Management Training Class
Cooks Training Class
Annual Food Service Appreciation and Awards Banquet
Food Service has received (2) Nutrition Integrity Grant and
purchase Combi-Ovens March 2013 – Forest Hill High School and
Lester Elementary School) Approximately $40,000
• 3 Breakfast in the Classroom Grants through Action for Healthy
Kids 2013-2014 for the following schools: Key, Johnson and Smith
Elementary Schools, totaling $4,500.00 in selective grade levels.
We added 5 additional schools for 2014-2015. They are Brown,
Spann, Lee, Watkins and Oak Forest Elementary Schools, totaling
•
$12,500.00.
Food Service Initiatives -continue
Received 2 additional Integrity Grants for Combi Ovens to be
purchased for Murrah and Boyd. Approximately 40,000. Applied for
and received Equipment Grants for Wilkins Elementary School and
Hardy Middle School for $15,000 each. The grants will assist in the
purchasing of new serving lines.
The Healthier US School Challenge-established to recognize
schools that are creating healthier school environments through their
promotion of good nutrition and physical activity. Four levels of
superior performance are awarded: Bronze, Silver, Gold and Gold
with Distinction.
The Food Service Department has been awarded the “GOLD
AWARD” for all 39 Elementary Schools. Award Ceremony was hold
on September 11, 2012 at Bates/Cardozo School. The USDA Under
Secretary, Dr. Jamey Thornton was the special quest and made the
presentations. Presenting, we are working on Middle schools
for
the Gold Award.
Food Service Initiatives - Continued
• Organ Wise Guy Nutrition Education Program
Full Curriculum is in all of the Elementary schools in the district
•
Food of the Month (Organ Wise Guy Nutrition Education Program)

All Elementary Schools in the District

District Wide Elementary Menus
Menu Enhancements (Elementary and Secondary)
• Salad of the Day ( Chicken Salad, Club Salad, Tuna Salad, Grilled
Chicken Salad, etc.)
• Combi Ovens- New cooking methods to eliminate frying foods
• Continuous Staff Development Training for Food Service Personnel
• Increase Whole Grain Products
• Reduction/Elimination of Fried Foods
• Offer-vs- Serv (OVS) At all grade levels (Pre-K -12)
• Offer Special Diet for students with special needs (Medical and
Religious preference)
• Social Media (JPS Website, School Newsletters, Facebook,
Departmental Newsletter)
Marketing Events for Our Program
•
•
•
•
•
•
•
•
•
•
•
•
National School Lunch Week
National Breakfast Week
Grandparents Day
Special Events in Schools
Community Involvement Day
Moms and Dads Breakfast
Adopters Appreciation Breakfast
Parents Conference
Farm To School Day
Wellness Walks (In and Out of District)
Father and Son Breakfast
Back to School Luncheon in July with Building
Principals and Food Service Managers
• Summer Feeding Program “Kick Off Rally”
Departmental Goals for 2012-2015
•
•
•
•
•
•
•
•
•
Implemented the online payment system mylunchmoney.com
Provide Staff Development Training for Personnel
Continue the Fresh Fruit and Vegetable Program through USDA
Increase Funding for Food Service Department (Request increase of
meal prices in Elementary and Secondary Schools)
Continue to monitor MPLH (meal per labor hour) which means
reduction of staff and serving lines in selected school sites
All schools are offer-vs-Serv (OVS) grades Pre K through 12th.
Received a Million dollars to purchased new or replace kitchen
equipment in school sites across the district.
Implemented the new salary scale for Food Service Personnel
Implemented CEP Program in JPS District at all school sites
Critical Issues
• Lack of adequate USDA funding
• The increase of food, paper goods and fuel cost
• New Meal Pattern requirements (Breakfast and
Lunch) for the Child Nutrition Programs
(implementation date is 2012-2013)
• Stability of qualified and experienced Food
Service Staff, it has seem like a revolving door
these last several years.
• Pay increase for Food Service Personnel.
Food Service Staffing
•
•
•
•
•
•
•
•
•
•
Mary A. Hill, Executive Director
Holly Price, Area Supervisor (North)
Marc Rowe, Area Supervisor (South)
Yumetrice Fulton, Area Supervisor (Central)
Alfred Young, Warehouse Supervisor
Darlene Black, Computer Specialist
Curtis Harris, System Analyst
Silva Morris, Accounting
Willie B. Clark, Accounts Payable
Food Service Staff (District wide)
• Approximately – 400
• Food Service Warehouse – 8
Fresh Fruit and Vegetable Program
Breakfast in the Classroom
Principal’s Luncheon
National School Lunch Week “School Lunch Across The USA”
JPS Food Service Warehouse
Summer Feeding Rally 2014!
Annual Food
Service Banquet
All the Right Ingredients
for Feeding Our Future
Thank You!!!