Eligibility Certification

							Other Regulatory
Requirements

           Presented by: Linda Stull
    Grants Coordination and School Support
    School Nutrition Training and Programs
Prepayment of Meals

  It is important that students are
  able to prepay for meals in a
  common location, at designated
  times during the week so that overt
  identification is prevented.

  Prepayment of meals should be
  advertised.
Sample Poster
Student Meal Prices

    Meals must be served free or at a
     reduced price.
        Maximum reduced price for lunch is 40 cents
        Maximum reduced price for breakfast is 30
         cents
    Neither the USDA nor the MDE set
     specific paid prices for school lunch,
     breakfast, special milk or a la carte food
     items.
Unit Pricing

  School meals must be priced as a
   unit (paid or reduced price).
  Offer versus Serve (OVS) does not
   affect the unit price of the meal
   established by the SFA.
  Regardless of the number of items
   students select, they must pay the
   established unit price for a
   reimbursable meal.
Unit Pricing

  The USDA sets the maximum price
   that can be charged for a reduced
   price lunch or breakfast.
  Schools may use a tiered pricing
   structure (example: combo meals,
   super meals, etc.).
Setting Prices for Adult Meals

 Adult meals cannot be subsidized by
 federal funds.

  Schools have the option of charging
  all a la carte prices or setting an
  adult unit price for the whole meal.
Setting Prices for Adult Meals
Competitive Foods

  Competitive foods are all foods sold
  in competition with the National
  School Lunch Program (NSLP) and
  the School Breakfast Program
  (SBP) to children in food service
  areas during the school’s
  designated lunch or breakfast
  periods.
Competitive Foods

    There are two categories of
     competitive foods:

        Foods of minimal nutritional value
         (FMNV)

        All other foods offered for individual
         sale
FMNV

    Categories of FMNV include:
      Soda water
      Water ices

      Chewing gum

      Certain candies: hard candy, jellies
       and gums, marshmallow candies,
       fondant, licorice, spun candy, and
       candy-coated popcorn
FMNV
 These foods belong to specific categories that are
 described in Appendix B of the regulations for the
 NSLP. Current program regulations prohibit the
 sale of FMNV in the food service areas during the
 school meal periods [7 C.F.R. 210.11(b)].

 The regulations do not prohibit their sale outside
 the food service area at any time during the
 school day.

 States and local school food authorities may
 impose additional restrictions.
FMNV

 Schools that participate in the NSLP
 and SBP must prohibit the sale of
 FMNV in food service areas during
 the designated meal periods.
Other Foods Offered for Sale

  Regulations do not prohibit the sale
  of these foods at any time during
  the school day anywhere on the
  school campus, including the school
  food service areas.
Parent/Student Input

 The National School Lunch Program
 regulation requires that each school
 food authority obtain student and
 parent input on a yearly basis and
 keep it on file.
      There are many different approaches
       that a district can use to obtain the
       input
Parent/Student Input

  Suggestions    for student involvement
        Student food service advisory
         committee
        Lunch survey for students
        Food preference surveys
        Taste testing parties
        Youth advisory council
Parent/Student Input

  Suggestions    for parent involvement
       Parent advisory committee
       Parent participation day
       Questionnaires designed for
        parental input
       Parent/teacher group meetings
        designed specifically for the lunch
        program analysis
Coordinated Review Effort
(CRE)


 State  agencies must conduct a
  CRE in all SFAs at least once
  during each 5-year review
  cycle, provided that each SFA
  is reviewed at least once every
  6 years.
Coordinated Review Effort
(CRE)
    During a CRE, only selected schools
     are reviewed; not all of the schools
     in the SFA are reviewed.
      CRE looks at two organizational
       levels – SFA and school.
      CRE looks at performance in two
       time periods, the Day of Review and
       Review Period. Some findings may
       extend outside the review period.
Coordinated Review Effort
(CRE)

    Two primary review components:
     Critical Areas of Review and General
     Areas of Review.
        In the Critical Area there are two
         Performance Standards.
           Performance Standard 1 –
            Certification, Counting, and
            Claiming
           Performance Standard 2 - Menu
            Planning
Coordinated Review Effort
(CRE)
      In the General Area, the following
       areas are reviewed:
         Free and Reduced Price Process
         Verification
         Food Quantities
         Civil Rights
         Monitoring
         Reporting and Recordkeeping
         Food Safety and Sanitation
         Procurement
 Additional Administrative Reviews
(AAR)
   Child Nutrition and WIC Reauthorization
    Act of 2004 required States to conduct
    AAR reviews of selected Local Educational
    Agencies (LEA).
   LEAs are selected each year based on risk
    criteria.
      1) Verification data indicating a high-
       level (e.g. top 25% among SFAs within
       a State) of non-response or response
       based terminations
      2) Consistently claiming over 90% free
       eligibles or 80% reduced price eligibles
Additional Administrative Reviews
(AAR)
    AARs focus on CRE Performance
     Standard 1 Critical Areas of Review
     and the verification component of
     the General Areas of Review.
       application, certification,
        verification, meal counting, and
        meal claiming procedures.
School Meals Initiative (SMI)
  Nutrition Review at all participating SFAs
   once every five years (7 CFR 210.19 )
  Evaluates compliance, over the school
   week, with the nutrition standards for
   lunches and, as applicable, for
   breakfasts
  The Road to SMI Success - A Guide for
   School Foodservice Directors
  http://www.fns.usda.gov/tn/Resources/
   roadtosuccess.html.