Food Service DepartmentJackson Public Schools

Ms. Mary A. Hill, Executive Director, Presenter

National Health Policy ForumReserve Officers Association

BuildingWashington, D.C

June 15, 2012

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.

Mission StatementTo provide every student with nutritioushealthy meals to nourish their body andprepare the mind.

To operate a financially sound program that promotes student health and wellness that results in high achievements.

Vision Statement

Nutrition IntegrityJackson 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 2006.

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.

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)

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

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.

Meals Served 2011-2012• Breakfast

• Paid 53,241 • Reduced 81,089 • Free 2,339,386 • Total 2,473,716

• Lunch• Paid 258,508• Reduced 233,270• Free 3,916,198Total 4,407,976

•ADP (Average Daily Participation)/Total Enrollment• 47% eat Breakfast daily• 81% eat Lunch daily

Meal Served 2011-2012

• 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)

Budget 2011-2012

• Projected Revenue $20,190,055.12(Excluding Summer Feeding Program)

• Revenue Sources• USDA• USDA Donated Products• Extra Food Sales • Meals Paid (Students and Adults)• State Supplement

Food Service Initiatives 2011-2012• 5K 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 2012• 1% or less of unflavored and flavored milk• Continuous Staff Development Training for Food Service

Personnel

Food Service Initiatives 2011-2012-continue

• Application process for 6 schools ( Power APAC, Barr, Davis, McWillie, Lester and Walton Elementary Schools)

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 Goldwith Distinction.

The Food Service Department has been awarded GOLD for 33 Elementary Schools. There are six pending approval.

Food Service Initiatives 2011-2012 - Continued

• Clausell• Boyd• Dawson• Galloway• Lake• Marshall

Organ Wise Guy Nutrition Education ProgramFull Curriculum in the schools listed below:

Food of the Month (Organ Wise Guy Nutrition Education Program)

• All Elementary School in the District

• Key• Oak Forest• George• Pecan Park• Poindexter• Wilkins

• North Jackson• Bates• Sykes • Casey• Bradley• Green

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

New Meal Pattern Guidelines forChild 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 subgroupsweekly (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 uponimplementation 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);

• 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 specificationsbased 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.

New Meal Pattern Guildelines forChild Nutrition Program - Continued

New Requirement School Year 2012‐2013 School Year 2013‐2014

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

Implementation Timeline for School Year 2012‐2013 and School Year 2013‐2014

Departmental Goals for 2012-2013

• 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.

Critical Issues• Lack of adequate USDA funding for 2012-2013• The increase of food, paper goods and fuel cost • New Meal Pattern requirements for the Child

Nutrition Programs (implementation date is 2012-2013)(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

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