Outreach

Resources for Program Frequently Asked Questions

To help facilitate a better understanding of our programs, we have developed these educational documents to assist nutrition directors in educating stakeholders impacted by our programs. These are great resources to provide to superintendents and staff, school board members, and local media to help illustrate how our programs are funded and explore new opportunities that benefit students and local communities.

Included here are materials highlighting:

The National School Lunch Program

The Summer Feeding Programs

Farm to School Local Foods Procurement

If you have any questions or see a need for additional materials, please reach out to the Outreach Director Jeremy Eason Jeremy.Eason@FDACS.GOV.

Child Nutrition Programs

Florida Automated Nutrition System (FANS) and Florida Direct Certification (FDC) System: User Maintenance for FANS and FDC System

Food service directors are responsible for adding and removing their delegate users in both the FANS and FDC Systems. Due to the confidential data contained (especially in the FDC System), please ensure system user listings are current and add/delete user access when appropriate. As a best practice, it is recommended to have more than one person trained on how to access and use the FDC System and FANS. Sharing user access is prohibited.

Florida Direct Certification (FDC) System – Second Required Upload

It’s that time of the year to complete the second required upload per regulations. Access the FDC System to check for new updates. Please remember to upload enrollment information for new students as soon as they enroll. All students enrolled at your school(s) must be uploaded to the FDC system. LEAs operating standard counting and claiming must conduct direct certification with FDC system at a minimum of three times during school year. All LEAs must directly certify children who are members of households receiving SNAP/TANF or Medicaid benefits. If the child is determined eligible for free benefits through an application and through direct certification, the application must be disregarded, and the child will be considered directly certified. The date of the application was disregarded must be indicated and the application must be kept on file [7 CFR 245.6(b)].



Please review the Vyond video to assist with navigating through the FDC system which gives tips and suggestions for ensuring that you have a successful FDC upload. You can preview the video here.

National School Lunch and School Breakfast On-Site Reviews

This is a friendly reminder that sponsors with more than one NLSP site must complete their on-site reviews for each location prior to February 1, 2025.

If your sponsorship has more than one site, all lunch programs must have an on-site review. If your sponsorship offers breakfast, then a minimum of 50% of the breakfast programs must also have an on-site review.

If site reviews identify errors with a school’s meal counting and claiming procedures, the school food authority must conduct a follow-up review within 45 calendar days to ensure that the plan for corrective action has been implemented.

Completed site review documentation must be maintained on file as part of your program documentation for the required retention time frame applicable to your sponsorship type.

• Sponsors can find the on-site review form in section 01- NSLP Daily Program Operations in the download forms section in FANS. Also, feel free to register for the On-Site Reviews training webinar.

Child Nutrition Programs Training

As per the Professional Standards rule, effective July 1, 2015, all school nutrition personnel are required to complete minimum annual training. All sponsors are given access to our online FDACS Training Courses.

Listed below are upcoming training webinars that you can also register for:

On-Site Reviews Training for NSLP, SBP, and ASP

This webinar is offered 4 times: 1/15 @ 10a, 1/17 @ 9a, 1/27 @ 2p, 1/31 @ 9a.

Please register for On-Site Reviews Training for NSLP, SBP, and ASP at:

• https://attendee.gotowebinar.com/rt/3566340073401647959

After registering, you will receive a confirmation email containing information about joining the webinar.

Seamless Summer Option Training – Summer 2025

Please note that training is required for the program administrator and/or program director. Following the training, there will be a post-test that must be passed with an 80% or higher score. If you do not attend training, you will not be able to participate as a sponsor for the upcoming summer.

This webinar is offered 4 times: 02/12 @11a, 02/28 at 3p, 03/03 @3p, 03/06 at 11a.

https://attendee.gotowebinar.com/rt/5220591601274433118

After registering, you will receive a confirmation email containing information about joining the webinar.

Summer Programs: Rural Non-Congregate Feeding Training

This webinar is offered 3 times: 1/29 @ 9am, 2/24 @ 2pm, 3/19 @ 3pm.

• Please register for Summer Programs: Rural Non-Congregate Feeding Training at:
• https://attendee.gotowebinar.com/rt/5374858580209664860

After registering, you will receive a confirmation email containing information about joining the webinar.

National School Lunch Program Equipment Assistance Grants: Installation Expenditures

The Food and Nutrition Service issued policy memo SP 06-2025 to expand guidance previously provided in SP 18-2009 Equipment Assistance Grants for School Food Authorities (SFAs), dated March 9, 2009, and on SP 20-2009 Equipment Assistance Grants for School Food Authorities - Questions and Answers, dated March 20, 2009.

The National School Lunch Program (NSLP) Equipment Assistance Grants provide grants to State agencies for distribution to eligible local education agencies (LEAs), School Food Authorities (SFAs), and schools participating in the NSLP to support the purchase of equipment valued over $1,000.

QUESTIONS

If you have any questions or need additional information, please email Keyuri Patel at Keyuri.Patel@FDACS.gov or Jerry Sego at Jerry.Sego@FDACS.gov

Nutrition Standards

Ask the Dietitians

Q: Can you please explain the Tuesday Update from January 7, Vegetable Subgroup Test Your Knowledge, question 10?

A: You mean this one? “True or False. Under the Offer Versus Serve (OVS) option, students must choose a minimum of a ½ cup serving of vegetables from any sub-group for the lunch meal to be reimbursable.” Emphasis on “must” select was missed by the Nutrition Standards Director and the correct answer would be FALSE. Of course, under a scenario that the student declined a ½ cup fruit or 100% fruit juice, the answer would be “True”. FNW encourages with and without OVS, planned fruit and vegetable portions in ½ cups. With OVS, students must have at least one ½ cup fruit and/or vegetable as one of their 3 items at breakfast and 3 items at lunch. See USDA’s Vegetable Subgroup and USDA’s OVS Manual for more information.

Q: Can you please confirm that vegetables can be offered at breakfast in place of fruit?

A: Yes, under the USDA School Meals Dietary Guidelines Final Rule for 2024, vegetables from any Subgroup can be offered and served along with fruit and fruit juice choices. For fruit juices, just a reminder to confirm that any cranberry-based juice products planned in program meals and snacks are a combination juice (cran-grape, cran-apple, etc.) and 100% juice. Cranberry Juice Cocktails are not 100% juice and should not be offered as part of student meals and snacks.

Q: What should school programs be planning for next school year? Does anything standout?

A: The most “outstanding” item to start to plan for is the limit from added sugars in school breakfast meal items. Limits from “added sugar” (not Total Sugars) will be in place July 1, 2025, for breakfast cereals, yogurts, and flavored milks for Grades K-12.

• Breakfast cereals may have no more than 6 grams of added sugars per dry ounce.
• Yogurt (regular and Greek) may have no more than 12 grams of added sugars per 6 ounces, 8 grams per 4 ounces (e.g., 2 grams of added sugars per ounce).
• Flavored milk may have no more than 10 grams of added sugars per 8 fluid ounces or, for flavored milk sold as a competitive food for middle and high schools, 15 grams of added sugars per 12 fluid ounces.

See here for more label reading information and updates from FDA.

Future Resources in Focus: Fish and Seafood in Schools

An FDACS Dietetic Internship Project for 2025

Thank you to all who have responded to the survey so far. You have done outstanding, pushing submissions to 111 as of Monday, January 13. We would love to reach 150 survey responses. Can you be one of 39 or more to also complete this survey? Natasha and the Nutrition Standards Section would be most grateful. Thank you in advance for your time. The survey will close, Friday, January 17, 2025, and results will be shared later in the year.

Click here to complete this quick JotForm survey!



For any additional nutrition, wellness policy, Offer Versus Serve, or meal pattern compliance related questions, please contact Nutrition Standards Director Rick Parks at Richard.Parks@FDACS.gov.

Menu Planning Module

Did you make a New Year’s resolution to start using the Menu Planning module of the POINT System? Here are a few tips to guide your process in getting started:

1. If you are a self-prep kitchen, determine if you will be using the Inventory module of the POINT System. An initial inventory item upload will be your first start prior to working in the Menu Planning module. This is beneficial when linking ingredients with stock items in the Buying Guide tab of the ingredients section.
2. The Menu Planning module will require you to prioritize and set aside time for data entry.
3. Have your menus available by meal type (Breakfast, Lunch, Snack).
4. Organize all recipes and ingredients/ingredient information by meal type.
5. If you are vended or use a caterer, request all recipes and ingredients/ingredient information that is used and organize accordingly.
6. Ensure all ingredients used in recipes have nutrient information. This will help provide an accurate nutrient analysis for your menus.

Determine, prioritize, and organize to better utilize the Menu Planning module.



For more information on the POINT System, you may contact LaTasha Patterson at latasha.patterson@fdacs.gov. 

The Case for a Return to Traditional Casseroles in School Cafeterias

Casseroles are making a well-deserved comeback in K-12 school cafeterias, offering comfort, efficiency, and nutrition. These one-dish meals are easy to prepare, beloved by students for their warmth and familiarity, and practical for foodservice teams managing large groups and tight schedules.

For cafeteria staff, casseroles simplify operations by allowing advance prep and bulk baking with fresh, nutrient-rich ingredients, delivering balanced, kid-approved meals. Favorites like cheesy baked pasta, vegetable lasagna, and chicken-and-rice bakes combine great taste with hidden nutrition.



One standout is the Southern Chicken and Vegetable Bake, a vibrant, flavorful dish featuring seasoned chicken, fresh vegetables, and a tangy yogurt-based sauce, perfect for young appetites and nutritional needs.

Southern Chicken and Vegetable Bake

Serves: 50

Serving Size: 1 cup

Ingredients

10 lbs chicken breast, diced

2 tbsp chili powder

1 tbsp cumin

1 tbsp smoked paprika

2 tsp garlic powder

8 cups fresh corn kernels

6 cups diced zucchini

6 cups diced bell peppers (red, yellow, or green)

4 cups diced onions

2 gallons cooked brown rice

2 cups reduced-fat shredded cheddar cheese

3 quarts nonfat plain Greek yogurt

1 cup lime juice (freshly squeezed)

2 cups whole-grain tortilla crumbs (optional for topping)

Preheat the oven to 375°F. Line baking sheets with parchment paper.

Roast the vegetables. Spread the corn, zucchini, bell peppers, and onions evenly on the baking sheets. Roast for 15–20 minutes, stirring halfway through, until lightly caramelized.

Season the chicken. In a large mixing bowl, toss the diced chicken with chili powder, cumin, smoked paprika, and garlic powder until evenly coated. Cook the chicken in batches on a hot skillet or in a convection oven until fully cooked.

Make the sauce. In a large bowl, mix the Greek yogurt, lime juice, and shredded cheddar cheese until smooth and well combined.

Assemble the casserole. In greased baking pans, layer the cooked brown rice, roasted vegetables, and seasoned chicken. Pour the yogurt-cheese sauce evenly over the layers, ensuring full coverage.

Add the topping. Sprinkle whole-grain tortilla crumbs over the top, if using.

Bake. Cover the pans with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the casserole is bubbling and golden on top.

Serve hot. Allow to cool slightly before serving.

Nutrition Information (Per Serving)

Calories: 360

Protein: 28g

Carbohydrates: 38g

Fiber: 6g

Fat: 8g

Sodium: 450mg

USDA Foods for Schools

USDA DoD Fresh Program Receipting Requirement Change

Recipient agencies are now required to receipt within 2 business days of the requested delivery date (previously 5 business days) before a receipt is considered past due. As before, if past due receipt(s) exist, ordering will be locked until past due receipt(s) are processed. Receipts will continue to remain on the Edit Receipts screen for 7 days after the requested delivery date.

School Year 2025-2026 USDA Foods Available List Survey

The Bureau of Supplemental Food Programs (BSFP) annually surveys recipient agencies to obtain feedback on the USDA Foods that they receive. With the vast selection of foods currently offered by USDA, we are requesting your assistance in ensuring that the preferred foods requested by each recipient agency are available for ordering. The School Year 2025-2026 USDA Foods Available List Survey responses are due by Friday, January 31, 2025. Please do not let this opportunity pass as this is the time to make your feedback heard and your preferences count. For questions, please contact Kyle Jordan at Kyle.Jordan@FDACS.gov.

School Year 2025-2026 USDA Foods Entitlement Coming Soon

The Bureau of Supplemental Food Programs (BSFP) is proud to announce that the School Year (SY) 2025-2026 USDA Foods entitlement preliminary estimates will be available in the POINT System for all recipient agencies by Friday, January 24, 2025. The SY 2025-2026 USDA Foods entitlement will be based on the actual reimbursable lunch meals from SY 2023-2024 and is only an estimate at this time. Recipient agencies should use the SY 2025-2026 USDA Foods entitlement estimate to determine how they would like to allocate their estimated entitlement between the available options of direct delivery, bulk for processing (if participating), and the USDA DoD Fresh Program.

Florida Farm to School

Register Now for the 2025 Farm to School Conference. 

This year, we are embracing our theme of Cultivating Connections to increase students’ access to fresh Florida commodities in our schools, offer healthier meal options for Florida’s children and get students involved with nutrition and agriculture education through school garden activities.

Register Now!

Do you know a leader or innovator making an impact in Farm to School?



We are looking for nominees who display the goal of increasing awareness of the Farm to School initiative and have successfully engaged with the initiative in Florida. They serve as an inspiration to agricultural producers and schools through their work in the Florida Farm to School initiative. Nominate them here: Growing the Future Award Nominations - Florida Farm to School

This institution is an equal opportunity provider.