SUMMER FOOD SERVICE PROGRAM
(SFSP)
Virginia Department of Health
2014
Module #1: SFSP Overview
Objective:
• To summarize the SFSP
operational requirements
Module #1: SFSP Overview
Purpose
The SFSP provides free, nutritious meals and snacks to children in
low-income areas when they are out of school in the summer.
The SFSP helps children get they nutrition they need to learn,
play, and grow.
Module #1: Program Structure
• Funded by the United States Department of Agriculture (USDA)
• Administered by Virginia Department of Health (VDH)
• Operated locally by approved sponsors
• Operates on a Federal Fiscal Year of October 1st through September 30th
Module #1: Eligible Sponsor
The following Sponsors are eligible to participate in the
SFSP:
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Public or Private, Non-Profit Schools
Indian Tribal Governments
State, City, and County Governments
Private Non-Profit Agencies [IRS 501(c)]
Module #1: Site Types
Sponsors are able to operate the program at three
different site types:
Module #1: Site Types
Open Site
 Site must be located in an area where 50% of the children are eligible
for free or reduced-price school meals.
 Meal service operation is available to all children attending the site.
 Sponsors are reimbursed for meals served to
all children without the need of additional
paperwork or enrollment.
Module #1: Site Types
Closed-Enrolled Site
 A program that provides activities for a specific group of children.
 Serve meals to enrolled children or to an identified group of children, as
opposed to the community at large.
 Sponsor may claim meals served to all children when 50 percent are
income eligible as demonstrated by area eligibility or household income
applications.
Module #1: Site Types
Camp Site
 A residential or nonresidential day camp offers regularly scheduled food
service as part of an organized program for enrolled children.
 Sponsor may only claim meals served to children who meet the SFSP
income eligibility guidelines.
Module #1: Meal Service
During the meal service, Sponsors and sites must:
 Serve the same meal to all children
 Ensure all children eat meals on site
 Ensure all children receive one meal before anyone receives a
second serving
 Adhere to local health and sanitation regulations….
Module #1: Meal Service
During the meal service, Sponsors and sites must:
 Make adequate arrangements for inclement weather
 Claim meals served ONLY during the operating dates and times
APPROVED by VDH.
Module #1: Obtaining Meals
Sponsors have two options to
obtain and provide meals to
their sites:
Module #1: Obtaining Meals
 Vended Sponsors establish contracts to obtain meals from:
A school district
A commercial food vendor
Another current SFSP sponsor
 Self-preparation Sponsors prepare their own meals
Module #1:
Program Reimbursement
Meal Type
Rural or Self-Prep
Sponsor
Urban, Vended
Sponsor
Breakfast
$2.0225
$1.9850
Lunch or Supper
$3.5450
$3.4875
Snack (Supplement)
$0.8400
$0.8225
Module #1:
Program Requirements
Sponsors must:
• Follow all management responsibilities as outlined in the Federal
Regulations governing the program (Title 7 Code of Federal
Regulations 225) and guidance materials
Module #1:
Program Requirements
Sponsors must:
• Maintain all required SFSP paperwork for review and audit
purposes. These items may include, but are not limited to,
invoices and daily meal counts.
Module #1:
Program Requirements
Sponsors must:
• Train SFSP administrative and operational staff on in-house
procedures based upon training offered by VDH.
Module #1:
Guidance Materials
The follow SFSP guidance materials assist sponsors
with program implementation:
• Administrative Guidance for Sponsors
• Monitor’s Guide
• Site Supervisor’s Guide
Module #1:
Guidance Materials
The follow SFSP guidance materials assist sponsors
with program implementation:
• Nutrition Guidance for Sponsors
• Food Buying Guide
• Food Buying Guide Calculator
Module #1:
Guidance Materials
Throughout the year, VDH provides updates/policy changes in the
SFSP operations in the form of memos, training materials and
other guidance materials.
http://www.fns.usda.gov/sfsp/policy
Module #1:
Allowable Operating Costs
Allowable operating costs are expenses incurred that
are directly related to the operation of the food
service.
Module #1: Allowable Administrative Costs
Allowable administrative costs are expenses incurred
that are directly related to administering the SFSP.
Module #1:
Nutrition Education in SFSP
Nutrition education is learning about foods and how they are
important to health.
Nutrition education is a good fit for summer feeding program
– helping children stay healthy, and keeping them engaged
doing something productive.
Module #1:
Nutrition Education in SFSP
Research shows that school-age children learn best when they
can be active and work together on an activity that they
can use right away in their lives .
“Tips for including Nutrition Education in Summer Meal Programs”
http://www.afterschoolnetwork.org
Module #1: Program Staff
Your SFSP Liaison at VDH Special Nutrition Programs
is the best resource for questions about the SFSP
requirements.