Tuesday Morning - April 23, 2019

An Update on Federal and State Policy Issues
from SNA

Table of Contents

Federal Policy

New Guidance Memos on Food Crediting Available
FNS Issues Correction to SFSP “Simplified Cost Accounting” Rule
FNS Consumer and Stakeholder Feedback, Information Collection Extension
FNS Seeks Comment on SFSP Reporting and Recordkeeping Revision

State Snapshots

North Carolina Bill Encourages Green Cleaning Supplies and Biodegradable Food Service Products

Mark Your Calendars

Moving Forward: Update on Food Crediting in CNPs with Guidance for Dried Meat Products
“Strategies for Implementing Safe Summer Meals” – ICN School Nutrition S.T.A.R. Program
SNA’s 2019 Annual National Conference
SNA’s Upcoming Webinars

Mystery Chat Corner

Federal Policy

New Guidance Memos on Food Crediting Available

In a set of new memos, FNS provides guidance on crediting various foods based on feedback from child nutrition professionals. In a December 2017 Request for Information, the agency sought public input about specific high interest foods. FNS asked whether and how these foods should credit, and looked for input on ingredients, processing methods or nutrient standards that the agency should consider. In its response to the request, SNA has supported the crediting of these high-interest foods and has provided additional feedback on the food crediting system.

FNS Issues Correction to SFSP “Simplified Cost Accounting” Rule

In a Federal Register notice published last Tuesday, the U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) issued a correction to the June 2018 final rule, “Simplified Cost Accounting and Other Actions to Reduce Paperwork in the Summer Food Service Program (SFSP).” This technical correction is intended to clarify requirements for submission and review of annual budgets and the flexibilities available in the budget submission process. It also adds missing regulatory text providing state agencies the discretion to determine the amount of advanced payments provided to sponsors and corrects small typographical errors.

FNS Consumer and Stakeholder Feedback, Information Collection Extension

On Thursday, FNS provided notice in the Federal Register that it is seeking an extension of its approved information collection of consumer and stakeholder feedback. The information is used to provide insight about consumers and stakeholders, provide early warning of service issues and focus attention on areas of improvement.

FNS Seeks Comment on SFSP Reporting and Recordkeeping Revision

FNS is seeking comment on a revision to its previously approved information collection, which provides an updated estimate of anticipated burden hours related to SFSP reporting, recordkeeping and public disclosure requirements. In the revision, FNS estimated a reduction in anticipated burden hours for reporting and recordkeeping, as well as an increase in burden hours for public disclosure.

State Snapshots

North Carolina Bill Encourages Green Cleaning Supplies and Biodegradable Food Service Products

A bill in the North Carolina House of Representatives would require schools, if economically feasible, to exclusively use environmentally sensitive cleaning products, as well as exclusively purchase and use biodegradable single-use food service products. The bill would also require the Department of Health and Human Services (NCDHHS), the Department of Public Instruction (NCDPI) and the State Board of Education (SBE), working with a panel of interested stakeholders, to establish and amend on an annual basis guidelines and specifications for healthy and environmentally sensitive cleaning and maintenance products, as well as biodegradable single-use food service products.

Mark Your Calendars

Moving Forward: Update on Food Crediting in CNPs with Guidance for Dried Meat Products

On Wednesday, April 24, 2019 at 2:00 pm ET, USDA’s Child Nutrition Programs (CNP) will present the first webinar of the “Crediting Updates for Child Nutrition Programs: Be in the Know!” webinar series. This webinar will provide an overview of the crediting updates resulting from the RFI and provide crediting technical assistance with hands-on practice specifically for dried meat products. All are welcome to attend, including program operators, State agencies and food industry representatives.

“Strategies for Implementing Safe Summer Meals” – ICN School Nutrition S.T.A.R. Program

It is never too early to create an outreach plan to promote safe summer meals in your communities. Join the S.T.A.R. webinar, “Strategies for Implementing Safe Summer Meals,” this Thursday, April 25, 2019 from 3:00-4:00 pm ET, which will focus on ways to serve safe summer meals and provide insight into how one local district implemented a successful summer meals program.

Theresa Stretch, MS, RDN, LD, CP-FS, of the Institute of Child Nutrition (ICN) will discuss key food safety practices essential to a successful summer meals site. Also joining will be Robert Cuellar, Jr., MPH, of the Laredo Independent School District, who will share how his district promotes and implements the SFSP at 100 feeding sites.

A continuing education certificate will be available after completion of the webinar.

SNA’s 2019 Annual National Conference

Get ready for great! Start planning now for whom you want to make sure you meet in St. Louis, Mo., at the "School Nutrition Networking Event of the Year"—SNA’s 73rd Annual National Conference (ANC), July 14-16, 2019!

SNA’s Upcoming Webinars

Check out upcoming SNA webinars, including our continuing "Best of #SNIC19" series! Missed a particular webinar, catch up with SNA’s on-demand webinars.

Cutting-Edge Creativity Tools
Wednesday, May 1, 2019, 2:00 pm ET
In this webinar session, we’ll explore using research-based tools to hone the creative consciousness that we all possess. We focus on moving from problem-solving, to discovering new ways to delight our children, faculty/staff, and ourselves. Participants will leave with a treasure trove of ideation tools they can easily implement with their teams.
Successful completion of the webinar and quiz is awarded 1 SNA CEU, or 1 CPEU for RDNs/NDTRs.

Best of #SNIC19: Creative Ways to Engage Your School Community
Wednesday, May 8, 2019, 2:00 pm ET
Everyone knows that school nutrition success hinges on integration throughout the school community. Austin ISD, our “host” school district, offers a terrific model for leveraging relationships with teachers and administrators to develop a wide variety of engagement activities. From classroom demos to student chef competitions, kids regularly get a “taste” of school nutrition far beyond the cafeteria walls.
Successful completion of the webinar and quiz is awarded 1 SNA CEU, or 1 CPEU for RDNs/NDTRs.

Best of #SNIC19: Procurement Woes: A Case Study
Wednesday, May 15, 2019, 2:00 pm ET
Directors leading a brand-new school nutrition buying group share hard lessons learned in the process of issuing their first bid. Come hear what they did right, what they’ll improve next time and how the changing world of procurement continues to affect how we will all do business in the future.
Successful completion of the webinar and quiz is awarded 1 SNA CEU, or 1 CPEU for RDNs/NDTRs.

Farm to School: Cafeteria, Classroom, Community
Wednesday, May 22, 2019, 2:00 pm ET
This webinar will offer an overview to farm to school, including why it matters and how it supports the goals of child nutrition programs. Participants will be provided tips and tools for implementing successful farm to school activities.
Successful completion of the webinar and quiz is awarded 1 SNA CEU, or 1 CPEU for RDNs/NDTRs.


Mystery Chat Corner

On April 23, 2005, the first video was uploaded to YouTube.
YouTube co-founder Jawed Karim uploaded a nineteen-second clip of himself shot at the San Diego Zoo, the first-ever upload to the video-sharing site. “Me at the zoo” is still available on YouTube and has over 65 million views. Today, over one billion hours of content are watched on YouTube each day, and over 400 hours of video are uploaded each minute.

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Arlington, VA 22206
servicecenter@schoolnutrition.org  

Tel (703) 824-3000
Fax (703) 824-3015

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