The Fresh Fruit and Vegetable
Program (FFVP)
for New Schools
Welcome
FFVP for New Schools
Goals
This is a United States Department of
Agriculture (USDA) program that focuses on
creating healthier school environments by
providing healthier food choices, by:
• Expanding the variety of fruits and
vegetables children experience;
• Increasing children’s fruit and vegetable
consumption; and
• Making a difference in children’s diets to
impact their present and future health.
FFVP for New Schools
How To Be Successful
FFVP for New Schools
Form a Team
•
•
•
•
•
•
•
•
•
•
Program Coordinator
Food Service Manager (if not
coordinator) and staff
Administration
School Nurse
Physical Education/Health Teacher
Curriculum and Guidance Counselor
Teachers
Custodians
Parents/Parent-Teacher Association
Student Government
FFVP for New Schools
Process
•
•
•
•
•
•
•
•
Coordinate/Communicate
Planning (menu, budget, etc.)
Ordering
Deliveries
Storage in schools
Methods of distribution
Clean up
Claim submission
FFVP for New Schools
Rollout of FFVP in Schools
(Cannot use FFVP Funds)
• Suggest special event to introduce
program to students, staff, parents, and
media.
• Promote to staff at district pre-planning.
• Publicize through school or district
media.
• Provide parents with information by
setting up an FFVP table at Open House.
• Organize a special event with special
guests—high school students,
cheerleaders, superintendent, mascots.
FFVP for New Schools
Fruits & Vegetables
FFVP for New Schools
Who Can Receive Fruits and Vegetables?
(page10)
• All children who are enrolled at the school.
• Only teachers that are directly responsible for
serving the fruit/vegetable to the students in a
classroom setting.
• Not intended for the general teacher population,
other adults in the school, or community residents.
• FFVP cannot be used for gifts and rewards and
cannot be withheld as part of a discipline
procedure.
FFVP for New Schools
Best Times to Serve (page 12)
•
Any time during the school day, except during breakfast and lunch.
•
Serve once a day or during multiple times with some students served in the morning
and some in the afternoon to maximize participation.
•
When determining distribution, consider:
 grade level
 maturity of students
 time available to eat the fruits and vegetables
 time required for preparation and service of fresh fruits and vegetables
 extra clean-up
 garbage concerns
 staffing issues
*All students must have access to the program, but a student has the option of
not participating.
FFVP for New Schools
Best Places to Serve (pages12-13)
•
•
•
•
•
Classrooms
In hallways
Centrally located kiosks can offer more choices
As part of nutrition education activities
Outside
*Most successful distribution areas are places where children can easily
consume the fruits/vegetables.
FFVP for New Schools
Delivery
• Teachers send counts in the morning and produce is counted
out in some type of marked container.
• Child nutrition staff count and place produce in marked
baskets, bins, bags, etc.
• Cafeteria is the most logical spot for central point for pick-up.
• Staff, volunteers, sometime the students, deliver to
classroom.
• Teacher distributes to students at optimal time and plans an
NE lesson.
• Containers are returned to the cafeteria at the end of the day
for sanitation and next-day preparation.
FFVP for New Schools
Unallowable items (page 14-15)
• Processed, canned, and frozen fruits and
vegetables.
• Dried fruits or vegetables of any kind.
• Excess amounts of dips.
• Regular dressings or dips, peanut butter,
hummus.
• Trail mix.
• Fruit or vegetables juices.
• Fruit that has added flavorings including
fruit that has been injected with flavorings.
• Smoothies.
• Fruit strips, fruit drops, fruit leather.
• Spices/seasonings
FFVP for New Schools
FFVP Limits (page 15)
Dips:
• Vegetables:
 Offer only low-fat, yogurt-based or other low-fat
and fat-free dressings
 1-2 tablespoons low-fat dips or dressings
allowed for vegetables only!
 Think creatively! Instead of serving lettuce,
provide a lettuce and tomato with a light Italian
dressing.
• Fruit: No dips of any kind allowed
Note: “Prepared Vegetables”: Fresh vegetables (not canned,
frozen, dried) can be cooked, but must be limited to once a week.
FFVP for New Schools
Serving Guidelines (page 16)
•
Serve 2 or more times per week (reference your application).
•
Purchase and serve more of your students’ favorites, but continue efforts to
introduce new items.
•
Make the offerings appealing and easy to grab.
•
No specific portion size is required - consider the age of students.
•
Suggestion is to provide ½ cup for portioned items or prebagged items.
•
Serve different varieties of the same fruit (ie. Bartlett, Bosc, and Seckel
pears) or vegetable (bell, sweet banana, and poblano peppers).
•
Try “sample sizes” to introduce new items.
FFVP for New Schools
Purchasing (page 17-19)
• Follow proper state/local
purchasing procedures.
• Purchase from local grocery
stores, produce growers, and
farmers’ markets.
• Support Farm-to-School
projects.
• Buy Florida produce when able.
• Buy American when applicable.
FFVP for New Schools
Leftovers/Cleanup (page 18)
•
•
•
•
Extra items can be given to students who request extra.
Increase portion size if there are always leftovers.
Those providing the FFVP may participate in the FFVP tasting.
Plan for one day a week to serve leftovers.
 Provide a share table for leftovers after distribution to the children, at lunch
and free…as long as the students receiving the leftovers are part of the FFVP
school!
• Provide trash bags and disinfecting wipes for the classroom.
*Share basket for teachers, nurses’ station, custodians, etc., cannot be provided.
* Leftovers cannot be taken home by anyone.
FFVP for New Schools
Menus
FFVP for New Schools
Menus
A centralized monthly
menu provides:
– Consistency
– Ensures variety of
menu items offered
– Allows produce
vendor to plan for
orders
– Encourages nutrition
education
FFVP for New Schools
Courtesy of Putnam County School District
FFVP for New Schools
Nutrition Education
FFVP for New Schools
Lessons (pages 20-21)
•
•
•
•
•
Nutrition education lesson is recommended
be taught during the time of the FFVP
“snacktime”.
However, for example, it can be given
during a time like the morning show or
announcements where ALL students will be
participating and can received the nutrition
education for that FFVP of the day.
Include whenever possible, even on days
the program is not offered.
Consult with FFVP partners to obtain nocost promotional items.
Make teachers and administrators aware of
resources like:
•
•
www.choosemyplate.gov
http://www.fruitsandveggiesmorematters.org/
FFVP for New Schools
Ideas (pages 20-21)
• Monthly/quarterly poster contests to
decorate serving line and classrooms.
• Mystery fruit or vegetable of the week.
• Small white board featuring fruit or
vegetable of the day on the serving
line.
• Staff dresses up as fruit or vegetable.
• AM/PM announcements.
• Monthly menus sent to teachers and
parents.
• Include information about the FFVP
every month in school newsletter.
FFVP for New Schools
Additional Ideas
Science/Math
• Experiments
• Weighing/Measuring
• Nutrition Facts
• Graphing (likes and dislikes)
• Health/Fitness Activities
• Gardening/Composting
• Geography
English
• Story Problems
• Internet Reading
• Writing Projects
• Language
Other
• Art Projects
• Make a recipe book
• Trivia
• Physical Activities
FFVP for New Schools
Questions (pages 20-21)
Can FFVP funds be used to purchase NE materials?
• No, schools should find other methods to fund the
cost of NE materials.
Can schools use FFVP funds for promotional
costs?
• No, costs associated with promotional activities
cannot be funded by FFVP.
FFVP for New Schools
Funding
FFVP for New Schools
Program funds
•
•
•
For FY14-15, the amount of funds for each Florida student is $50 per
student.
The student allocation has been set at $50 per student/per school. FFVP
funds cannot be moved from one school to another at any time during the
FFVP year.
May use no more than 10 percent of the total grant for administrative costs.
Funds are allocated in 2 quarters:
• July 1 – September 30
• October 1 – June 30
NOTE:
If you will not be using all of your funds from the July allocation, please notify me by
September 15th (or ASAP) as to how much you will have left by September 30…those
extra funds will be added to the October allocation (USDA Memo SP 34-2014)
FFVP for Returning Schools
Ideas for 1st Quarter spending
• Order produce for delivery
in August-September
• Equipment for the program
• Order small supplies
(napkins, utensils, paper
plates, etc.)
FFVP for New Schools
Reimbursable Costs
FFVP for New Schools
Two Types (pages 22-24)
Operating Costs - the costs of running the FFVP service…documented
expenses for acquiring, delivering, preparing, and serving
• Purchasing of the fruits, vegetables, low-fat dips
• Nondurable/nonfood supplies (disposable bowls, plates, napkins, flatware,
bowls, trays, baskets, cleaning supplies, trash bags.).
• Durable supplies (baskets, bins, etc.).
• Precut produce and ready-made produce trays.
• Salaries and fringe benefits of operational employees.
*Keep in mind that most of a school’s FFVP funds must go toward purchasing
fresh fruits and vegetables.
*Reimbursement is based on actual allowable costs.
FFVP for New Schools
Two Types (pages 22-24)
Administrative costs - are documented expenses for planning, paperwork,
and all aspects not related to prep and service of fruit and vegetables
•
School administrative costs are limited to 10% of the school’s total FFVP
grant
• Purchasing or leasing equipment – refrigerators, coolers, carts, portable
kiosks, etc.
• Salaries and benefits for employees who maintain financial reports, plan
and write menus, order produce, track inventory, and coordinate NE
activities.
*Equipment can be purchased using 10% of administrative funds if sufficient
funds have been allocated to cover these purchases. All equipment purchases
need a written justification and prior approval from the state office.
FFVP for New Schools
Paperwork
FFVP for New Schools
What is Required? (pages 25-26)
•
•
•
•
•
Participation in FFVP training
(whether from the state or from your
district).
Complete and submit a monthly
claim.
You are responsible for ensuring
that all claims are correct and
appropriate.
Maintain accurate records for five
years at BOTH district and school
level.
Recordkeeping requirements is
similar to other child nutrition
programs.
FFVP for New Schools
Monitoring (page 26)
• Review of all claims submitted for reimbursement
majority of funds are used to purchase fresh
produce
equipment purchases
labor costs and other non-food costs are
minimal
• FFVP schools selected for a Administrative
Review will have the FFVP reviewed.
• Excessive corrective action, inability to
successfully manage the program, lack of support
from food service staff and school administration,
and/or lack of NE will result in findings. Findings
can limit participation in future FFVP years.
FFVP for New Schools
Production Records
• Must be maintained on a daily basis.
• Record fruits and vegetables as purchased in cases,
pounds, etc.
• Record other foods, such as dips, in sections with
fruits and vegetables.
• Record leftovers – if possible.
• Monitor classroom leftovers.
FFVP for New Schools
Payroll
• Number of hours schools claim vary
from 30 minutes to two+ hours/day.
• Time sheet of hours worked
specifically on the FFVP must be
maintained and signed off by the
Food Service Manager.
• Talk with business manager about
allocating hours between NSLP and
FFVP.
FFVP for New Schools
Food Safety Procedures (pages 31-32)
• Train all staff involved in FFVP
on food safety.
• Educate on standard operating
procedures regarding:
 receiving and storage
 washing fruits and
vegetables prior to
distribution
 label, dating, and
refrigerating fresh-cut items,
etc.
FFVP for New Schools
Claims/FANS
• 30 days to submit the FFVP claim after the end of
the month (following the NSLP claims deadline
calendar)
• Claim must identify monthly school purchase data
(produce item, # cases, cost per case)
• Operating costs and Admin costs are claimed
separately
• If you submit a combined May/June claim for
NSLP, you must submit a combined May/June
FFVP claim
*
Remember: Admin costs are not mandatory!
FFVP for New Schools
FFVP for New Schools
FFVP for New Schools
FFVP for New Schools
FFVP for New Schools
FFVP for New Schools
FFVP for New Schools
FFVP for New Schools
FFVP for New Schools
FFVP for New Schools
FFVP for New Schools
Resources
Every NEW FFVP school will receive a welcome pack consisting of:
•
USDA FFVP Handbook
•
Tips for Administering the Program
•
Florida Harvesting Calendar
•
Production Record booklet
•
FFVP Q&As
•
I Tried It! stickers (1 roll)
You may print these materials by downloading them from our website at:
FNW - FFVP web page
Additional Resources:
USDA FFVP website
MyPlate Materials
Fruit and Vegetable Nutrition Education
**Please note that we will be sending out a Survey Monkey via email for you to fill out how
many FFVP Teacher Flyers and Parent Brochures your school might need.
FFVP for New Schools
Resources
FFVP for New Schools
FFVP Handbook
FFVP for New Schools
Successful Outcomes!
• Positive responses from
students, teachers, and
principals.
• Changed snack content in
schools.
• Children ate new fruits and
vegetables.
• Established partnerships with
local organizations.
• Increased attention span of
students.
FFVP for New Schools
Share Your Successes!
• Keep copies of emails, letters,
etc.
• Take pictures during the
implementation of the program.
• Use the media.
• Incorporate the FFVP into your
district/school wellness policy.
Share your stories and pictures
with us!!
FFVP for New Schools
Contact Information
Program Questions
Aimee Ashley
850/617-7409
aimee.ashley@freshfromflorida.com
Claim Questions
Amy Campbell-Smith
850/617-7411
amy.campbell-smith@freshfromflorida.com
FFVP for New Schools
Thank you!
FFVP for New Schools