Food Service Department Jackson Public Schools National Health Policy Forum Reserve Officers Association Building Washington, D.

Transcription

1 Food Service Department Jackson Public Schools National Health Policy Forum Reserve Officers Association Building Washington, D.C June 15, 2012 Ms. Mary A. Hill, Executive Director, Presenter

2 Overview Jackson Public Schools District Food Service Operation is nationally recognized for providing quality meals. The program is administrated through the United States Department of Agriculture, the Mississippi Department of Education Office of Child Nutrition and the local school Board of Trustees. This department is responsible for the operations of all district cafeterias in schools sites. This includes the acquisition of food, supplies, equipment, the designing of new and renovated cafeterias, preparation of breakfast and lunch meals including afterschool snacks and special diets, accounting of funds, hiring of staff, employee training, warehousing and distribution of food and supplies to all school sites. The department is self-supporting entity of the District and prepares and serves the 40,000 plus students nutritious meals on a daily basis.

3 Mission Statement To provide every student with nutritious healthy meals to nourish their body and prepare the mind. Vision Statement To operate a financially sound program that promotes student health and wellness that results in high achievements.

4 Nutrition Integrity Jackson Public School Food Service is constantly striving to improve the nutrition integrity of our program. The District-wide wellness policy, implemented 2006, set standards and goals in the areas of nutrition integrity, nutrition education, physical activity and other school based activities. The new policy was implemented in July In addition, a HACCP (Hazard Analysis Critical Control Point) Food Safety Plan has been implemented in all schools. All schools follow standard operating procedures for the safe handling of food to insure the safety of the meals we serve.

5 USDA Federal Programs Operated in Food Service National Breakfast Program -district-wide National School Lunch Program-district-wide After School Snack Program-25 school sites Summer Feeding Program-13 school sites USDA Commodity Program-district wide Fresh Fruit and Vegetable Program-26 school sites (24 Elementary and 2 Middle Schools)

6 Food Service Operation Facts Food Service Department Operating budget approximately 20 million Food Service employs over 4oo employees in 60 Facilities in the district. There is on site food preparation at 56 facilities. Four sites, are satellite schools: Barr, Davis Magnet, Power APAC and Capital City Alternative. Eighty nine percent of the Jackson Public students qualify for free or reduced meals. 26,000 students eat school lunch daily

7 Food Service Operation Facts 14,000 students eat school breakfast daily 1,600 each afterschool snacks daily 4,000 meals in the Summer Feeding Program 1,000 meals vended for the City of Jackson Summer Program 50 vended meals to 2 daycares in the City of Jackson daily Food Service Warehouse facility which delivers USDA commodity items, dry and canned goods including paper, uniforms and small equipment. (8 employees) In house catered (Special Functions) meals to in district schools and departments for meetings, workshops, banquets, school board meetings, etc.

8 Meals Served Breakfast Paid 53,241 Reduced 81,089 Free 2,339,386 Total 2,473,716 Lunch Paid 258,508 Reduced 233,270 Free 3,916,198 Total 4,407,976 ADP (Average Daily Participation)/Total Enrollment 47% eat Breakfast daily 81% eat Lunch daily

9 Meal Served Adult Meals Breakfast 7,030 Lunch 53,241 Snack Programs 38 Sites (Elementary and Secondary) 222,403 served Summer Feeding Programs 13 Sites Served (June 4-July 13)

10 Budget Projected Revenue $20,190, (Excluding Summer Feeding Program) Revenue Sources USDA USDA Donated Products Extra Food Sales Meals Paid (Students and Adults) State Supplement

11 Food Service Initiatives K Wellness Walk 10/lb 10 weeks Weight Loss Program/Partnered with Partnership for a Healthy Mississippi Increase Fresh Fruit/Vegetables on our menus Salad of the Day - (Chicken Salad, Club Salad, Tuna Salad, Grilled Chicken Salad, etc.) (Elementary and Secondary Schools) Marketing Program for the Food Service Department Preparation Technique (cooking) Combi ovens Increase Whole Grain Products Reduction/Elimination of Fried Foods Pilot Breakfast in the Classroom at Smith Elementary School for Pre-K and Kindergarteners/Partnership for a Healthy Mississippi Food Service has received The Nutrition Integrity Grant to purchase a Combi-Oven May % or less of unflavored and flavored milk Continuous Staff Development Training for Food Service Personnel

12 Food Service Initiatives continue The Healthier US School Challenge-established to recognize schools that are creating healthier school environments through their promotion of good nutrition and physical activity. Four levels of superior performance are awarded: Bronze, Silver, Gold and Gold with Distinction. The Food Service Department has been awarded GOLD for 33 Elementary Schools. There are six pending approval. Application process for 6 schools ( Power APAC, Barr, Davis, McWillie, Lester and Walton Elementary Schools)

13 Food Service Initiatives Continued Organ Wise Guy Nutrition Education Program Full Curriculum in the schools listed below: Clausell Boyd Dawson Galloway Lake Marshall Key Oak Forest George Pecan Park Poindexter Wilkins Food of the Month (Organ Wise Guy Nutrition Education Program) All Elementary School in the District North Jackson Bates Sykes Casey Bradley Green

14 Marketing Events for Our Program National School Lunch Week National Breakfast Week Grandparents Day Special Events in Schools Community Involvement Day Moms and Dads Breakfast Adopters Appreciation Breakfast Parents Conference Farm To School Day Wellness Walk Moms and Dads Conference PTA/PTSA Events

15 New Meal Pattern Guidelines for Child Nutrition Program SUMMARY: This final rule updates the meal patterns and nutrition standards for the National School Lunch and School Breakfast Programs to align them with the Dietary Guidelines for Americans. Offer fruits and vegetables as two separate meal components; Offer fruit daily at breakfast and lunch; Offer vegetables daily at lunch, including specific vegetable subgroups weekly (dark green, orange, legumes, and other as defined in the 2005 Dietary Guidelines) and a limited quantity of starchy vegetables throughout the week; Offer whole grains: half of the grains would be whole grain-rich upon implementation of the rule and all grains would be whole-grain rich two years post implementation; Offer a daily meat/meat alternate at breakfast; Offer fluid milk that is fat-free (unflavored and flavored) and low-fat (unflavored only);

16 New Meal Pattern Guildelines for Child Nutrition Program - Continued Offer meals that meet specific calorie ranges for each age/grade group; Reduce the sodium content of meals gradually over a 10-year period through two intermediate sodium targets at two and four years post implementation; Prepare meals using food products or ingredients that contain zero grams of trans fat per serving; Require students to select a fruit or a vegetable as part of the reimbursable meal; Use a single food-based menu planning approach; and Use narrower age/grade groups for menu planning. In addition, the proposed rule sought to improve school meals by requiring State agencies (SAs) to: Conduct a nutritional review of school lunches and breakfasts as part of the administrative review process; Determine compliance with the meal patterns and dietary specifications based on a review of menu and production records for a two-week period; Review school lunches and breakfasts every 3 years, consistent with the HHFKA.

17 Implementation Timeline for School Year and School Year New Requirement School Year School Year Vegetable Components Offer vegetable subgroups weekly NSLP Fruit Components Offer fruit daily NSLP Grains Components Half of grains must whole grain rich NSLP SBP Offer weekly grain ranges NSLP SBP Meats/Meat Alternates Offer weekly meats/meat alternates ranges NSLP Milk Component Offer only fat free (unflavored or flavored) and low fat (unflavored) milk SBP and NSLP Dietary Specifications Calorie Ranges NSLP SBP Saturated fat limit SBP and NSLP Trans Fat NSLP SBP Menu Planning Food Based Menu Planning Approach NSLP SBP Age Grade Groups Establish age/grade groups K 5, 6 8, 9 12 NSLP SBP Offer vs. Serve Reimbursable meal must contain a fruit or a vegetable (1/2 cup minimum) NSLP Food Based Menu Planning Approach Meals will be planned for age/grade groups (Grades K 5, Grades 6 8, Grades 9 12) NSLP SBP Monitoring 3 year administrative review cycle SBP and NSLP Conduct weighted analysis on 1 week of menus NSLP SBP

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19 Departmental Goals for Implement the online payment system mylunchmoney.com Purchase large equipment according to the needs of the school site Provide Staff Development Training for new Meal Pattern Guidelines for personnel Continue the Fresh Fruit and Vegetable Program through USDA Increase Funding for Food Service Department (Request increase of meal prices in Elementary and Secondary Schools) Continue to monitor MPLH (meal per labor hour) which means reduction of staff and serving lines in selected school sites Plan and evaluate the back house Inventory system with WinSNAP/WEBSMARTT (School Link Tech) Monitor Food Cost and student acceptability of new Meal Pattern Guidelines.

20 Critical Issues Lack of adequate USDA funding for The increase of food, paper goods and fuel cost New Meal Pattern requirements for the Child Nutrition Programs (implementation date is )(Student acceptability Replacement of large food service equipment in school facilities The proposed increase of meal prices to meet the new law requirements (The Healthy, Hunger- Free Kids Act 2010) Pay raise for Food Service Personnel

21 Food Service Staffing Mary A. Hill, Executive Director Christell Hicks, Area Supervisor (South) Marc Rowe, Area Supervisor (North) Vacant, Area Supervisor (Central) Alfred Young, Warehouse Supervisor Food Service Staff (District wide) Dr. Jayne Sargent, Interim Superintendent Ms. Sharolyn Miller, Chief Financial Officer