National School Lunch Program
The National School Lunch Program (NSLP) was established to provide nutritionally balanced school lunch meals at a low cost to children each school day. Eligible children may receive meals at a free or reduced price. The program reimburses schools with federally-funded dollars for meals that comply with the USDA’s nutrition standards. NSLP operates in Hawaii public schools, public charter schools, nonprofit private schools, and residential child care facilities.
Connections PCS Administrative Review Findings
Hawaii Academy of Arts and Sciences PCS Administrative Review Findings
Ho’okako’o School Administrative Review Findings
Ka Umeke Ka’eo PCS Administrative Review Findings
Ka Waihona O Ka Naauao PCS Administrative Review Findings
Kamalani Administrative Review Findings
Ke Ana Laahana Administrative Review Findings
Ke Kula O Nawahiokalaniopu’u Iki Lab PCS Administrative Review Findings
Kua O Ka La PCS Administrative Review Findings
Malama Honua Administrative Review Findings
Na Wai Ola PCS Administrative Review Findings
Saint Joseph Administrative Review Findings
Volcano School of Arts and Science PCS Administrative Review Findings
Hawaii National Guard YCA Review Findings
Kamaile Academy PCS Administrative Review Findings
Kanu O Ka Aina Administrative Review Findings
Kau Learning Academy Administrative Review Findings
Ke Kula Niihau O Kekaha Learning Center PCS Administrative Review Findings
Kihei PCS Administrative Review Findings
Kona Pacific PCS Administrative Review Findings
Lanikai Elementary PCS Administrative Review Findings
Laupahoehoe Community PCS Administrative Review Findings
St. Catherine Administrative Review Findings
University Laboratory School Administrative Review Findings
Voyager PCS Administrative Review Findings
The Community Eligibility Provision (CEP) was implemented as a result of the Healthy, Hunger-Free Kids Act of 2010. It is one of the federal provisions to increase access to the National School Lunch Program and School Breakfast Program while decreasing the administrative burden at the Local Educational Agency (LEA) level; specifically through an alternative method for claiming student meals in high poverty schools.
Beginning July 1, 2011, LEAs and schools in Illinois, Kentucky, and Michigan were the first states selected by the U.S. Department of Agriculture (USDA) to pilot the CEP. On July 1, 2012, the USDA added Ohio, New York, District of Columbia, and West Virginia; and on July 1, 2013 they added the final states of Florida, Georgia, Maryland, and Massachusetts. The CEP is available nationwide in School Year 2014-15.
HCNP highly encourages participation in the CEP for a school with an Identified Student Percentage over 40 percent. Identified students are qualified to receive a meal at no cost through Direct Certification, including students certified as homeless, runaway, migrant, foster, children enrolled in a federally funded Head Start program, and non applicant students approved by the LEA.
Tools/Resources
CEP Data Collection Form Webinar 2018
CEP Financial Considerations for School Business Officials
CEP Increasing ISP with Direct Certification
CEP Letter to Household (For Schools Continuing CEP)
CEP Letter to Household (For Schools New to CEP)
Community Eligibility Provision Overview and Timeline Series 2017
Strategies for Finding Success with CEP
Taking a Fresh Look at CEP Presentation Slides
SY 2017-18 CEP Annual Notification of Eligibility
SY 2018-19 CEP Annual Notification of Eligibility
SY 2019-20 CEP Annual Notification of Eligibility
SY 2020-21 CEP Annual Notification of Eligibility
SY 2021-22 CEP Annual Notification of Eligibility
SP19 – 2014 Community Eligibility Provision: DOE Guidance
Proposed Rule – CEP – Federal Regulations, VR
SP61-2016 Community Eligibility Provision – Planning & Implementation (Memo)
SP61-2016 Community Eligibility Provision: Planning and Implementation Guidance
All schools and institutions that participate in the U.S. Department of Agriculture’s (USDA) Child Nutrition Programs must comply with the federal civil rights laws. This includes school nutrition programs and the Child and Adult Care Food Program (CACFP).
Civil Rights:
Civil Rights Ethnic Data Report
Civil Rights Complaint Procedure
Civil Rights Complaint Procedure Flowchart
HCNP Medical Statement for Students with Unique Mealtime Needs
Link to Additional Resources – Click “General Information” tab
Mckinney-Vento Act Brochure
- English
- Cebuano
- Chinese (Simplified)
- Chinese (Traditional)
- Chuukese
- Hawaiian
- Ilocano
- Japanese
- Korean
- Marshallese
- Samoan
- Spanish
- Tagalog
- Tongan
- Vietnamese
New SFAs Only: Pre Award Civil Rights Review Form
Training:
Part 1 – Civil Rights Training Presentation
Part 2 – Civil Rights Training Presentation
Part 3 – Civil Rights Training Presentation
Civil Rights Training PPT Slides
Civil Rights Training for Facility Staff
Civil Rights Training Sign in Sheet
LEP Resources:
Department of Justice link to Interpreters
DOE Equal Educational Opportunity
Chapter 61 – Resource for Disability Compliance
Eligibility Manual for School Meals
FNS School Meal Family Friendly Application Translations
HCNP Outreach Plan for Civil Rights Compliance
Language Identification Flashcard
LEA Responsibility to Limited English Proficiency Households
Meaningful Access for Persons with LEP in the School Meal Programs: Guidance and Q&As
RFA MEMO SENT TO SFAs 11/30/2021
NSLP Equipment Assistance Application Form
Evaluation Scoring Tool — For Informational Purposes Only
2021 NSLP EQUIPMENT ASSISTANCE GRANT WEBINAR PENDING
EQUIPMENT GRANT RESOURCES
NFSMI Equipment Purchasing & Facility Design for School Nutrition Programs
Food Safety Program Template – Vended
Standard Operating Procedures:
- Approved Food Source
- Cleaning and Sanitizing Food Contact Surfaces
- Controlling Time and Temperature During Preparation
- Cooking Potentially Hazardous Foods
- Cooling Potentially Hazardous Foods
- Date Marking Ready-to-Eat, Potentially Hazardous Food
- Facility and Equipment Maintenance
- Handling a Food Recall
- Handling Hot and Cold Potentially Hazardous Foods
- No Bare Hand Contact When Handling Ready-to-Eat Foods and Proper Glove Use
- Personal Hygiene
- Preventing Contamination at Food Bars
- Preventing Cross-Contamination During Storage and Preparation
- Receiving Deliveries
- Reheating Potentially Hazardous Foods
- Serving Food
- Storing and Using Poisonous or Toxic Chemicals
- Storing Food
- Thawing Foods
- Transporting Food to Remote Sites
- Using and Calibrating Thermometers
- Using Suitable Utensils When Handling Ready-to-Eat Foods
- Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods
- Visitors in Food Service
- Washing Fruits and Vegetables
- Washing Hands
- Wiping Cloths
NEW BREAKFAST MEAL PATTERN SY 20-21
NEW LUNCH MEAL PATTERN SY 20-21
AFTERSCHOOL SNACK PROGRAM MEAL PATTERN
CNP Meal Pattern Comparison Chart
Choose Breakfast Cereals that are Lower in Sugar
Choose Yogurts that are Lower in Sugar
Serving School Meals to Preschoolers
Short and Long Week Meal Pattern Calculations
Start With Half a Cup: Fresh Fruit & Vegetable Portioning Guide
Deputy Under Secretary Thornton Letter
HCNP Menu Planning Template 5-Day
HCNP Menu Planning Template 7-Day
Exhibit A: Whole Grain-Rich Ounce Equivalency (oz eq) Requirements for School Meals Programs
Buy American Provision:
Buy American (PDF)
Buy American Documentation Sheet
Equipment Purchasing:
Equipment Purchases – Flow Chart
Equipment Purchase Approval Form O-10
Fiscal:
PLE Final Powerpoint (PDF)
Single Audit Powerpoint (PDF)
Food Service Management Companies (FSMC):
BUYING FSMC (PDF)
Procurement Plan and Code of Conduct:
Plan and Code of Conduct 2017 (PDF)
Procurement Review:
Declaration of Procurement Authority (DOC)
Informal Purchase (DOC)
Procurement Review (PDF)
Procurement Review Process & Checklist
Simplified SFA Procurement Table (Excel)
Resources:
Farm to School Procuring Local Foods for Child Nutrition Programs
ICN Procurement for the 21st Century
Training:
2017 F2S Presentation (PDF)
2017 Procurement Review (PDF)
Buying Guide & Forecasting 101 (PDF)
Food Specs for NSLP (PDF)
FDP Procurement Training (PDF)
Informal Purchasing Methods (PDF)
Procurement Misc (PDF)
HCNP Free and Reduced Price Meal Application SY 2021-22
Free and Reduced Priced Meals Translated Applications
Frequently Asked Questions About the Free and Reduced Price Meal Applications
How to Apply for Free and Reduced Price School Meals
Sharing Information with Medicaid/CHIP
Meals in the Classroom Monitoring Checklist
Form MC-3a Meal Counting Checklist
Child Nutrition Programs and Traditional Foods
Eligibility Manual for School Meals, Revised July 2017
Foster Parent Letter About School Meals
HCNP Standardized Recipe Template
Offer vs Serve Guidance SY 2015-2016
Overcoming the Unpaid Meal Challenge
School Lunch Program Fact Sheet
Calendar of School Nutrition Program Requirements and Activities for SY 2021-22
SP 09-2016 Paid Lunch Equity; SY 16-17 Calculations and Tool
Professional Standards Learning Objectives
2017 Edition of Questions and Answers for the National School Lunch Program’s Seamless Summer Option
SP 26-2017 Accommodating Disabilities in the School Meal Programs: Guidance and Q&A’s
Chuukese: Parent Letter /Instructions for Meal Application /Meal Application 16-17
Hawaiian: Parent Letter /Instructions for Meal Application /Meal Application 16-17
Marshallese: Parent Letter /Instructions for Meal Application /Meal Application 16-17 (To view, you must download font package)
Tongan: Parent Letter /Instructions for Meal Application /Meal Application 16-17
PLEASE NOTE: Attached are the fonts for the Marshallese translation, in which the schools will need to download and install them before opening the Marshallese packet. Otherwise, the special characters will show as different symbols and will not make any sense. Marshallese fonts (.zip file)
[email protected] – Program Specialist
[email protected] – Program Specialist
[email protected] – Program Specialist