Fresh Fruit and Vegetable Program Action Plan School Name: _Healthy Hearts Elementary__________________________ Date: __August 10, 2015____________ Purchasing FFVP must follow proper procurement procedures. Produce must always be graded and inspected according to existing local, State, and Federal guidelines. The FFVP provides schools the opportunity to purchase exotic fruits or vegetables that are not available locally or that are not domestically grown. When purchasing such items always follow proper procurement procedures and the Buy American provision. Schools are encouraged to work with distributors, local grocery stores, retailers, farmers markets, orchards, and growers in the community in order to offer a variety of options. Key Elements Action Deadline for Completion Person/People Responsible Identify vendors/Follow procurement procedures/ April June 12, 2015 Food Service Director Bids – Determine produce specifications Discuss delivery schedule and method of payment After bid process is complete Food Service Director Contact Vendors Ordering Determine what produce will be ordered Monthly Basis Food Service Director and Cafeteria Manager Storage Store deliveries in food service cooler/Purchase one Purchase new refrigerator by Food Service Director refrigerator September 19, 2015 Preparation The produce served should be presented in such a way that it will be easily identified or recognized for what it is. Dicing and slicing into smaller pieces for ease of service is acceptable. Schools must make sure they are following proper Food Safety guidelines during the preparation of produce. Key Elements Action Deadline for Completion Person/People Responsible Equipment Already have knives, cutting boards, etc. N/A N/A Look into purchasing bagging system December 2015 Food Service Director Food Safety Add section to school food safety plan including FFVP August 10, 2015 Food Service Director Standard Operating Procedure and time/temp plans Staffing 2 hours per day on days that snack is served; 1-2 food N/A Food Service Manager at the service staff school will work with staff
Fresh Fruit and Vegetable Program Action Plan School Name: _Healthy Hearts Elementary__________________________ Date: __August 10, 2015____________ Purchasing FFVP must follow proper procurement procedures. Produce must always be graded and inspected according to existing local, State, and Federal guidelines. The FFVP provides schools the opportunity to purchase exotic fruits or vegetables that are not available locally or that are not domestically grown. When purchasing such items always follow proper procurement procedures and the Buy American provision. Schools are encouraged to work with distributors, local grocery stores, retailers, farmers markets, orchards, and growers in the community in order to offer a variety of options. Key Elements Action Deadline for Completion Person/People Responsible Bids Identify vendors/Follow procurement procedures/ Determine produce specifications April – June 12, 2015 Food Service Director Contact Vendors Discuss delivery schedule and method of payment After bid process is complete Food Service Director Ordering Determine what produce will be ordered Monthly Basis Food Service Director and Cafeteria Manager Storage Store deliveries in food service cooler/Purchase one refrigerator Purchase new refrigerator by September 19, 2015 Food Service Director Preparation The produce served should be presented in such a way that it will be easily identified or recognized for what it is. Dicing and slicing into smaller pieces for ease of service is acceptable. Schools must make sure they are following proper Food Safety guidelines during the preparation of produce. Key Elements Action Deadline for Completion Person/People Responsible Equipment Already have knives, cutting boards, etc. Look into purchasing bagging system N/A December 2015 N/A Food Service Director Food Safety Add section to school food safety plan including FFVP Standard Operating Procedure and time/temp plans August 10, 2015 Food Service Director Staffing 2 hours per day on days that snack is served; 1-2 food service staff N/A Food Service Manager at the school will work with staff
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