2011-2012 Fresh Fruit and Vegetable
Program Training
Stephanie N. Robinson, Director of Monitoring
MS Department of Education
Office of Child Nutrition
In your opinion, what is
most important about the
FFVP?
The program was designed to
introduce and educate children about
fresh fruits and vegetables!
FFVP Program Purpose
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The Fresh Fruit and Vegetable Program
(FFVP) provides children in participating
schools with a variety of free fresh fruits
and vegetables throughout the school
day.
It is an effective and creative way of
introducing fresh fruits and vegetables as
healthy snack options.
The FFVP also encourages schools to
develop partnerships at the State and
local level for support in implementing
and operating the program.
Workshop Goal
Provide training and resources to help you have an effective
FRESH FRUIT AND VEGETABLE PROGRAM.
We will cover:
 Allowable and Unallowable Cost
 Reimbursable Cost
 Nutrition Education
 Partnerships
 Proper Claims Procedures
 Purchasing
 Safety
Good News
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Mississippi will receive
$2,314,514 in FFVP
funding for the upcoming
school year
At least 44,967 students
will benefit from the
program
Participating schools will
receive approximately
$51 per student enrolled
Fund Allocation

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The total allocation will be divided into two
periods:
Period 1: July 1, 2011 – September 30, 2011
Period 2: October 1, 2011- June 30,
2012
It is important to ‘budget’ FFVP funds to
ensure that you are able to serve throughout
the school year
Startup Funding

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There are no startup funds for the
FFVP
 Advanced funds are not permitted.
 You are reimbursed after you have
incurred the cost
CN funds could provide a temporary
loan to start the program, but must be
repaid by the end of the program
year.
How you got here…
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School Selection Criteria
Complete an application
Be an elementary school (k-8)
Participate in the NSLP
Represent the highest
percentage of students
certified for free and reduced
price benefits
What Schools Must Do
As a FFVP recipient, schools must:
 Make free fresh fruits and vegetables available to all enrolled
children
 At least TWICE per week
 Provide fresh fruits and vegetables only during the school day
 Not before or after school or during summer school
 Must be served outside the NSLP and SBP meal periods
 Widely publicize within the school the availability of free fresh
fruits and vegetables
 Have documented support of the food service manager,
principal and district superintendent
Who Can Receive Fruits
and Vegetables?

The FFVP is for all students in grades K-8 who
normally attend your school. Any child who is
considered a member of the school and who is
present during the service of fruits and vegetables
may participate.
 Cannot be used as gifts or rewards
 Cannot be withheld as a form of discipline

Adults CANNOT participate in the Fresh Fruit and
Vegetable Program.
THE EXCEPTION-Teacher Modeling
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Teachers can play a valuable role in modeling positive
eating habits by consuming fruits and vegetables along
with their students. Teachers may participate under the
following conditions
Only teachers who are directly responsible for serving
the fruit or vegetable to their students in a classroom
setting may partake of the fruit and/or vegetable
Teachers choosing to participate with their students are
strongly encouraged to include a nutrition education
component to enhance their positive role modeling
FFVP Handbook pg. 10-11
Meal Accommodations for
Students with Disabilities
If a child’s disability prevents them from
consuming fresh fruits and vegetables as
prepared, the school must provide
accommodations as they would for other
school meals.
FFVP Handbook pg. 3
FFVP Does Not Allow
The FFFVP does not allow the purchase of:
o Processed or preserved fruits and vegetables
( i.e. canned, frozen, or dried)
o Fruit that has added flavoring, including fruit
that has been injected with flavorings
o Trail mix, rail mix or fruit mixtures with candy
o Nuts of any kind
o Smoothies
o Jellied fruit
FFVP Does Not Allow
(Continued)
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Cottage cheese or peanut butter
Fruit desserts such as fruit pizzas made with
cookie dough crust, and fruit tarts
Any fruit or vegetable juice including 100%
Juice
Pre-made Salsa
Snack type fruit products such as (i.e. fruit
rollups)
FFVP Limits
Dips
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FFVP does not allow dips for fruit
However, in the interest of promoting the
consumption of vegetables. Dips may be served
with vegetables.
 You may only offer low-fat yogurt based or other
low-fat or non fat dips.
 The amount used should be what is commonly
noted as a “serving size for condiments, 1-2
tablespoons.
FFVP Limits
(Continued)
Service of “prepared” vegetables
Fresh vegetables that are cooked, must
be limited to once per week and must
always include a nutrition education
lesson related to the prepared item.
FFVP Handbook pg. 15
Program Implementation
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Flexibility in your programs
Implementation Plan
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You must operate the program according
to the plan on your application
If anything changes complete a “Changes
Form”-available on our website
• Must be approved by the SA
Purchasing Fresh Fruits
and Veggies
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School must follow
proper procurement
procedures
Produce must always be
graded and inspected
according to existing local,
State and Federal
guidelines
FFVP Handbook pg. 17
Purchasing Fresh Fruits
and Veggies
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Purchase from local grocery
stores, produce growers,
and farmers’ markets.
Support farm to school
projects.
The “Buy American”
requirement in the NSLP
applies to purchases made
with FFVP funds.
FFVP Handbook pg. 18
What Do You Know
About the
FFVP Program
True or False
Dips may be offered with fruits in the
FFVP to promote the consumption of fruits
that children may have never had
exposure to.
False. Dips may be served
with vegetables ONLY, and
you may only offer low-fat
yogurt based or other low-fat
or non fat dips.
Fill in the Blank
_________ can play a valuable role in
__________ positive eating habits by
consuming fruits and vegetables along with
their students.
Answer
Teachers can play a valuable role in modeling
positive eating habits by consuming fruits and
vegetables along with their students.
Fill in the Blank
Fresh vegetables that are cooked, must be
limited to _________ per week and must
always include a ___________ education
lesson related to the prepared item.
Answer
Fresh vegetables that are cooked, must be limited to
once per week and must always include a
nutrition education lesson related to the prepared
item.
True or False
The Fresh Fruit and Vegetable Program
allows schools to serve fruits and veggies
to students as they’re boarding the buses
to go home in the afternoon.
False, all FFV should be
served and consumed at
school.
Nutrition Education
and Online Resources
Nutrition Education
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Nutrition Education is critical to the
success of the FFVP. For some
students this may be their first
exposure to fruits and vegetables.
School should provide education
using a variety of methods depending
on grade level
Consult with FFVP partners to obtain
no-cost nutrition education items.
 The FFVP does not allow the
purchase the NE material
FFVP Handbook pg. 20-21
Nutrition Education
Things to remember:
 Develop nutrition education that fits your
students’ needs
 Use FREE resources and education
materials
 Websites are valuable resources
 Integrate activities into the regular classroom
lesson plans
www.fruitsandveggiesmorematters.org
Harvest of the Month
HARVESTOFTHEMONTH.COM
USDA’s
ChooseMyPlate.gov
Team Nutrition
www.teamnutrition.usda.gov
On the left-hand side click
“Resource Library” from
the menu to get a list of
free materials.
A PARTNERSHIP is an
arrangement where parties agree to
cooperate to advance their mutual
interests.
Partnerships

Partnerships are essential for
successful FFVPs. State, local, and private
partners help schools better manage the
FFVP by:
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Resolving logistical challenges of the program
Providing educational materials for promoting
nutritious food choices in and out of the
classroom
FFVP Handbook pg. 29-30
Possible Partners
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Mississippi State
Extension
Local supermarket
Local farmers’ market
YMCA/YWCA
Media
Local hospital
Local college
Dieticians and dietetic
interns
School Nurse
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Local growers
Parents-PTA/PTO
Community service
groups
Library
Area businesses
School Wellness Council
Teachers
Food Service Staff
Reimbursable Program Costs
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Fresh Fruit and Vegetable Program costs
are broken into two categories
Operating costs
Administrative costs
FFVP Handbook pg. 22-23
Operating Costs
Operating Costs are the cost of running your FFVP. These
are your documented expenses for acquiring, delivering,
preparing, and serving fresh fruits and vegetables. Expenses
include:

Buying fruits, veggies, and dips (for veggies only)
• NOTE: You must indicate on your monthly claim that is fat-free, low-fat
or yogurt based)
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Buying nonfood items like napkins, paper plates, serving
bowls and trays, cleaning supplies and trash bags
Operational Labor Cost-Salaries and fringe benefits for
employees performing tasks related to the service of the FFVP.
• Limited to 20% of each month’s claimed operational
expenses.
Administrative Costs
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These are the documented expenses schools have
for planning the program, managing paperwork,
and all other aspects of the FFVP not related to the
preparation and service of fruits and vegetables.
Administrative Cost are limited to 10 percent of
your school’s total FFVP grant allocation.
Administrative Costs
(Continued)
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Equipment Purchases
 Purchasing or leasing large equipment such as
refrigerators, coolers, portable kiosks, carts, and
sectionizers
Labor
 Salaries and fringe benefits for employees who
compile and maintain claims and other reports, plan
and write menus, order produce, track inventory, and
coordinate nutrition promotion activities
Remember: There is a 10% max. for ALL Administrative Cost
Equipment Purchases
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Equipment purchases must be made at the beginning
of the program.
 Justification is required
 Purchases will not be approved after January 31
unless for emergencies.
 “Change Form” on our website includes an
equipment justification section
Equipment Purchases
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If schools are claiming 100% cost equipment under
the FFVP, written justification is required.
Justification must document:
 That the equipment will not be shared with other
school feeding programs.
 The need for additional equipment and why the
current equipment is not sufficient.
 How many times the FFVP program will be
offered each week and how many times they
receive deliveries each week/month.
Labor Cost
Time sheets are required as documentation for
all labor charged to the program.
 Prorating of labor cost should be presented
to the State Agency for prior approval
 Please check your documentation carefully
• Avoid “double dipping”.
 Number of hours charged to FFVP should be
necessary and reasonable.
• Operational-20% of each month’s claimed
operational expenses.
• Administrative-10% of your school’s total
FFVP grant allocation.
Claims for Reimbursement

Selected schools
receive reimbursement
for the cost of making
free fresh fruits and
vegetables available to
students during the
school day.

Must submit a monthly
claim
Claim Form
Let’s Take a Look
Claims for Reimbursement

Submit FFVP claims by the 7th
day of the month following the
month covered by the claim
 Example: August claim is
due September 7th
Claims for Reimbursement
Claim Submission
 Claims may be faxed or mailed to the OCN
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Submit one copy of the signed claim form
Claims may be faxed only if you have
selected the fax authority option in OCeaN.
Claims must be signed by and authorized
authority listed in OCeaN.
Claims for Reimbursement
Late Claims

Claims over 60 days, after the month the FFVP
is offered will not be paid
• Amended claims-90 days
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School may request a one time exception
The cost of items not reimbursed with FFVP
funds due to late claims must be paid from
some source other than school food service
funds. This is an unallowable cost and should
be repaid to school food service.
Production Records
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Must be maintained on a daily basis.
Record fruits and vegetables as purchased
in cases, pounds, etc.
Record the use of dips when served with
vegetables
Record any leftovers
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Used, stored and discarded
Production Records
Monitoring
FFVP schools will be reviewed by the State Agency
as part of the Coordinated Review Effort (CRE)
process.
Food Safety in the FFVP:
Good food safety practices
are essential to prevent or
reduce the risk of foodborne
illness by contaminated
fruits and vegetables.
Food Safety-Best Practices
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Train all staff involved in FFVP on food
safety.
Educate staff on standard operating
procedures regarding:
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receiving and storage,
washing fruits and vegetables prior to
distribution,
label, dating, and refrigerating fresh-cut
items, etc.
Food Safety-Best Practices
FFVP Handbook Pages 31 and 32
Final Exam
Section 1: True/False
1. Unused FFVP Funds can be used in the next program
year. False
2. Schools should make Fresh Fruits and Vegetables
available to students once per week. False
3. Free nutrition education materials are available True
4. Operational Labor Cost is limited to 25% of each month’s
claimed operational expenses. False
5. Total Administrative Cost may not exceed 10% of your
school’s total FFVP grant allocation. True
Final Exam
Section 2: Fill in the Blank
Time Sheets
1. _______
______are required as documentation for all
labor charged to the program.
food safety
practices
2. Good ______
______
______ are essential to prevent or
reduce the risk of foodborne illness by contaminated
fruits and vegetables.
Operating
cost are the cost of running your FFVP.
3. ______
______
These are your documented expenses for acquiring,
delivering, preparing, and serving fresh fruits and
vegetables.
Final Exam
Section 3: Reflection Questions
1. What will you do to ensure that students in your
school(s) get the greatest benefit from the FFVP?
2. In your opinion, what are the major benefits for the
students?
QUESTIONS
Fore More Information
Stephanie N. Robinson
snrobinson@mde.k12.ms.us
601-576-5000
or visit our website at:
http://www.healthyschoolsms.org/nutritio
n_services/