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This page contains information and resources to help School Food Authorities plan, prepare and respond to emergencies and disasters (natural or manmade) that affect school food service operations. 

The USDA Food and Nutrition Service (FNS), Southeast Regional Office, reminds us of the resources available at the FNS Disaster Assistance website.  On this website you will find the recently updated Disaster Nutrition Assistance Programs Brochure (FNS-483) which highlights information from the disaster fact sheets on the website all of the FNS disaster programs. 

Guidance 

ICN Resources 

USDA Resources 

Pandemic Resources

Reimbursement Rates

Financial Reporting

Financial Due Dates

Traditional Public Schools (FC1-A)

LEAs are required to submit the FC1-A on a quarterly basis in the School Nutrition Technology System.  The form is located under the Application Tab – Financial Report.  Once this option is selected, the user will see four options for each school year:

Term Covered Due Date
First quarter covers July-September    November 15th
Semi-Annual covers July-December March 1st
Third Quarter covers July-March May 16th
Annual covers July-June October 31st

 

Charter Schools, RCCIs, NonPublic Schools (Financial Form)

Charter Schools, RCCIs and Non-Public Schools are required to submit financial information to Janet Williams-Johnson via email at janet.williamsjohnson@dpi.nc.gov, using the Financial Form for Charter Schools, RCCIs and NonPublic Schools template (Excel).  This is not included in the School Nutrition Technology System. These SFAs submit two reports:

Term Covered Due Date
Semi-Annual covers July–December  March 1st
Annual covers July-June  October 1st

     

*REMINDER* As with any School Nutrition report, if the due date falls on the weekend or a holiday, it is due on the following Monday or business day. 

 

What is HACCP? (Hazard Analysis Critical Control Points)

USDA requires that all schools have in place a food safety plan based on process Hazard Analysis Critical Control Point (HACCP) principles. Schools that do not meet this mandate are in jeopardy of losing their federal funds.

In North Carolina, we have identified four types of school foodservice operations – commercial kitchens, home-style kitchens, transported/catered meals, and central warehouse. Each type of operation has a specific HACCP Plan that addresses unique features associated with the type of operation.

The first step in establishing a food safety plan is to determine which type of operation you have. If you are having difficulty determining your type of operation, please contact your School Nutrition Consultant to help you.
 

HACCP Plan Templates

Type of Food Service Operation

Template Documents

Commercial Kitchen

All menu items are prepared and served on-site and so the operation must meet all of the requirements of the NC Foodservice Rules.

Commercial Kitchen HACCP Plan Template
Transported Meals (Catered)

Transported or catered meals operations are schools that provide reimbursable meals with limited on-site food preparation. 

Central Warehouse

For some School Food Authorities (SFA) this is where most foods and supplies are delivered.  From here items are distributed to individual schools within the SFA.  Not all SFAs have a central warehouse.

Cottage/Homestyle Meals

 

 

 

 

 

 

 

 

 

 

 

     

     

     

     

     

     

    Schools play a critical role in promoting student health, preventing childhood hunger and obesity, and combating issues associated with poor nutrition and physical inactivity. In 2004, Congress passed the Child Nutrition and WIC Reauthorization Act (Sec. 204 of Public Law 108-265) requiring all local education agencies (LEAs) participating in school nutrition programs to create local wellness policies. In 2010, Congress passed the Healthy, Hunger-Free Kids Act (Sec. 204 of Public Law 111-296) adding new provisions for local wellness policies. LEAs must comply with the Local Wellness Policy Final Rule by June 30, 2017. Wellness policy requirements are also included in the NC State Board of Education (SBE) Healthy Active Children Policy.

    Have Questions?  Need more information?  For questions regarding the Local Wellness Policy requirements, please contact the School Nutrition Specialists/Consultants for your School Nutrition Zone.

    LWP Requirements

    Local education agencies must:

    • Establish a local wellness policy that includes nutrition guidelines for all foods and beverages available on campus during the school day along with goals for nutrition education, nutrition promotion, physical activity and other activities to promote student health.
    • Designate an LEA official with oversight of all aspects of the Healthy Active Children Policy and Local Wellness Policy.
    • Submit annual Healthy Active Children Policy reports to the NCSBE which includes local wellness policy information.
    • Provide a copy of the current local wellness policy, documentation of how the policy and assessments are made available to the public, the most recent assessment of the LWP, and how the policy is reviewed and updated and who was involved to NCDPI, School Nutrition Services during Administrative Reviews of school nutrition programs.

    Links to additional information and resources

    Regulations & Guidance

     

    Sample Local Wellness Policies

    LWP Assessment

    North Carolina LWP Resources

     

    National LWP Resources

    Local Wellness Policy Goals

    • Nutrition Education and Nutrition Promotion
    • Physical Activity
    • Other Activities to Promote Wellness

    LWP Goal Resources

    Nutrition Education and Nutrition Promotion Physical Activity Other Activities to Promote Wellness

    RESOURCES

    School Nutrition programs can promote the School Breakfast Program, National School Lunch Program, or snacks for the Fresh Fruit and Vegetable Program or Afterschool Snack Program using these Menu Templates. The Menu Templates are designed in two formats - Elementary and Middle/High. The content for the Elementary School Menus is aimed at families and the content for the Middle/High School Menus is aimed at Middle/High School students.

    • Breakfast is Brain Fuel Toolkit
    • Students Succeed with School Meals Toolkit
    • Stronger with School Meals

    CONTINUING EDUCATION/PROFESSIONAL DEVELOPMENT

    • Marketing for School Nutrition Programs Level 1: Marketing Foundations

    On-Site Reviews

    for Traditional Public Schools and RCCIs

    NCDPI

    Self-Assessment Reviews

    for Charter and Non-Public Schools

    NCDPI

    Administrative Reviews

    Workshop:  2021-2022 Administrative Review:  An Approach to Collaborative Compliance

    Webinar Dates:  Jul 27, 2021 and Aug 5, 2021

    Workshop Resources:

    Competitive Sales & Smart Snacks

    Competitive Sale & Smart Snacks Rules (PowerPoint)