What
procedures are in place to prevent fraud by those requesting free or
reduced lunch?
A percentage of free lunch program applications are audited annually as required by law (district office, and audited households are required to provide proof that the income is stated correctly). Applications are subject to audit by the district’s external auditors. The Federal Government and the S.C. Department of Education also audit free and reduced lunch applications in districts across the country on a rotating basis.
A percentage of free lunch program applications are audited annually as required by law (district office, and audited households are required to provide proof that the income is stated correctly). Applications are subject to audit by the district’s external auditors. The Federal Government and the S.C. Department of Education also audit free and reduced lunch applications in districts across the country on a rotating basis.
Why do you continue to use Free &
Reduced as an excuse? Why
do F&R students not have to pay fees?
State law does not allow school districts to charge fees to students eligible for free lunch. Students eligible for reduced-price lunches may only legally be charged reduced fees.
State law does not allow school districts to charge fees to students eligible for free lunch. Students eligible for reduced-price lunches may only legally be charged reduced fees.
What are we doing to reduce food
waste, have healthier choices, and improve lunches?
Food Service tries to provide enough food so every student can have the same choices, yet have limited amounts of leftovers. A student only has to have three of the five meal components (meat/meal alternate, fruit, vegetable, bread/grain, and milk) for a meal. If a student does not want an item, the student is not required to take it.
Food Service tries to provide enough food so every student can have the same choices, yet have limited amounts of leftovers. A student only has to have three of the five meal components (meat/meal alternate, fruit, vegetable, bread/grain, and milk) for a meal. If a student does not want an item, the student is not required to take it.
Food Service regularly samples new products with students and have
switched hamburger/hotdog buns to whole grain along with pizza crust,
rolls, and cookies. So far, $85,000 has been spent this year
to purchase fresh produce in comparison to last year where we spent
about $110,000 for the entire year. We have switched to brown rice from
white rice and added sweet potatoes, carrots, and leafy green
vegetables (collards/turnips) weekly. Very few items are fried.
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