FOOD & CHILD NUTRITION SERVICES DIVISION

Dora Rivas, MS,RD,SNS, Executive Director

PRINCIPALS “NEED TO KNOW”July 29, 2013

Mission Statement

To provide nutrition that fuels successful learning.

The Dept Mgmt Team

Wanda Paul, Chief of OperationsOperation Services Divisionwapaul@dallasisd.org 972-925-5109

Dora Rivas, MS,RDN,SNS Executive Director, FCNSdrivas@dallasisd.org 214 932-5502

Brad Trudeau, Director, Procurement/Equipment/Production/Whsebtrudeau@dallasisd.org 214 932-5535

TBD , Director, Business Services@dallasisd.org 214 932-5505

Olga Rosenberger, MBA, RDDirector, Cafeteria Operationsorosenberger@dallasisd.org 214 932-5531

Margaret Lopez, MS, RD, Director, Training/Quality Assurance/Nutritionmarglopez@dallasisd.org 214 932-5514

Riyad Alsaid,Director, IT/Free & Reducedralsaid@dallasisd.org 214 932-5511

Services ProvidedBREAKFAST PROGRAM• Traditional Serving Line (MS & HS in 2013-14)• Breakfast in the Classroom (Elem Schools)

LUNCH PROGRAM• Elementary, Middle, & Secondary menus• Field Trip meals (request 2 weeks notice)• Emergency Meals (power outage/hot water issues)

FRESH FRUIT AND VEGETABLE• For eligible at-risk schoolsAFTERSCHOOL SNACK/SUPPER• Provided free for afterschool academic programsSATURDAY MEALS• Free Breakfast & Lunch available for academic programs

Services Provided

SUMMER MEALS PROGRAM• Free meals through program for academic, enrichment, and recreational programs

NUTRITION SERVICES• Special Diets- Nurse works with FCNS Registered Dietitian & cafeteria supervisor

CATERED MEALS• Charged to campus account

Compliance IssuesFree & Reduced Applications & meal claims(STAR Testing* & Field Trip Accountability)Meal Counting & Claiming &  Bad Debts**

Breakfast in the Classroom‐ CO (LOCAL)Afterschool Snack/Supper ProgramWellness Policy/Texas Public School Nutrition PolicyVending ‐ COC (RegulationOvertime approval Health InspectionsSchool Meals‐only authorized meal during lunchtime

* Increased accountability and efficiency when students go through POS** New students & transfers must have student ID’s done first day of school

(NEED HELP!)

Free & Reduced Process

• Application Distribution—Week of July 27th

• Distribution to all students—first day of school/Registration Packets

• Send completed applications to Cafeteria Supervisor

• Numbers approved impactsyour school

“Breakfast in the Classroom” Implementation Plan

• Implementation Plan– No waivers – Models (either Classroom delivery and/or Hallway )

• Market the program to students, parents and staff- Let Specialist know if presentation is needed- Letter to Parent and Banner to be sent to

school• Issues or Concerns: Let us help you by

informing your FCNS Specialist and Cafeteria Supervisor

Afterschool Snack & At Risk Supper Program (CACFP)

• Request through Cafeteria Supervisor• Accountability via Teacher Roster (Snack

Program) & POS (Supper Program)• Supper now available for all afterschool

programs including academic & enrichment programs

Wellness PolicyFOOD OF MINIMAL NUTRITIONAL VALUE (FMNV) &

CARBONATED BEVERAGES

For all campuses: FMNV not allowed to be provided to students any time anywhere on school premises by anyone (including guest speakers) until after the last scheduled class.

COMPETITIVE FOODSElementary campuses: Not allowed to be provided to students any time anywhere on school premises until after the last scheduled class. Middle school campuses: Not allowed anywhere on school premises until 30 minutes after the last meal period. All food items must comply with the nutrition standards in this policy. High school campuses: Not allowed anywhere on school premises during meal periods. All food items must comply with the nutrition standards in this policy. Food Sales: DECA at HS’s are the only approved vendor for items purchased from FCNS. Vending machines must also be in compliance with District policy

Wellness Policy

Nutrition StandardFOOD GUIDELINES BEVERAGE

GUIDELINES- No more than 200 calories per serving- No more than 35% of calories from fat per serving- No more than 10% of calories from saturated fat per serving- No more than 0.5 g of trans fat per serving- No more than 600 mg of sodium per serving- Sugar cannot appear as the first ingredient- No more than 2 servings per container

- No more than 75 calories per serving- No more than 30 g of sugar per: 6 fl oz for elementary schools8 fl oz for middle and high schools - Flavored milk: no more than 30 g of sugar per 8 fl oz- No more than 2 servings per containerExceptions include:Non-carbonated, unflavored water, 100% fruit juice and unflavored milk

FMNV Exemption DaysEXEMPTION

DAYSALL SCHOOLS

Last day in October or preceding Friday Last day before Winter Break

Valentines Day or preceding Friday

Overtime Approval

•All overtime must be approved in accordancewith Dallas ISD policy

•Employee overtime must be approved prior to the date worked

•Employee must submit all overtime requestvia oracle for approval

•Employees working overtime without proper approval is subject to disciplinary action

Health Inspections

•Each campus must be inspected at least two timesper school year by the Dallas Health Department

•The goal is to have each campus achieve at least 90% or above on both inspections

•The most recent health inspection must be postedfor review

•The original copy of the health report must be submitted to the Food Service Office

Testing Days & Field Trip Accountability

• Principal should coordinate with Cafeteria Supervisor—two weeks prior to need

• Must have accountability for meals– Students pay– Principal account

• Method of delivery– Cafeteria– Classroom

• Sanitation and proper temperature control

Use of Facility•Prior approval must be received from F&CNS

•The Kitchen use form must be submitted at least one week before the requested date of use

• The secondary pay source code to be utilized for paying the employee must be submitted when the Kitchen use form is submitted

• A Dallas ISD F&CNS Certified Food Service Manager must be on duty when the kitchen is in use by non Food Service personnel as a requirement of the Dallas Health Department

• GKD Regulation: Community non-School Use of Facilities:The kitchen use form can be located on the inet underForms then click on Kitchen Use under the Food & ChildNutrition Services section

School Meal--Only authorized meals

• FCNS meals—official meals of the district per Board policy

• Meal service available every day• Self Supported• Loss of reimbursement = principal pays

Tools for Success

Principal Handbook for Food and Child Nutrition Services

•Department Overview

•Compliance and Programs

•Menu Coordination

•Personnel

•Sanitation/Safety

Special Programs Handbooks

How to Access Services

Food and Child Nutrition Services:

214 932-5500 phone214 932-5556 fax

Following link provides additional information including menus, online payment system, free or reduced-price school meals, and nutrition information:

Website: www.dallasisd.org/parents/menus.htm

Questions