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  1. 1. Presented by Linda Krueger Nutrition Program Consultant School Nutrition Team
  2. 2. Handouts
  3. 3. <ul><li>All agencies participating in the School Nutrition Programs are required to submit an Annual Financial Report. </li></ul>
  4. 4. <ul><li>All public school districts are required to use WUFAR for reporting financial data to DPI. </li></ul><ul><li>(WUFAR = Wisconsin Uniform Financial Accounting Requirements) All foodservice activity is required to be accounted for under Fund 50 in WUFAR. </li></ul><ul><li>Information, including the most current updates, on WUFAR can be found on the Department’s website at: http://dpi.wi.gov/sfs/wufar.html </li></ul>
  5. 5. <ul><li>Private schools must maintain accounting records to support non-profit status. There is no specific record keeping system that must be used. </li></ul><ul><li>Milwaukee Parental Choice Schools must report to DPI using Financial Information Reporting (FIR). More information on FIR can be found on the Department’s website at: http://dpi.wi.gov/sms/finrpt.html </li></ul>
  6. 6. <ul><li>Monies are used ONLY for program expenses or improvements to the program. </li></ul><ul><li>Accounting systems support non-profit status. </li></ul><ul><li>The purpose of accounting procedures is to accurately record all revenues and expenditures. </li></ul>
  7. 7. <ul><li>Report of all revenues and expenditures for your food service operation from July 1 st through June 30 th . </li></ul><ul><li>Beginning fund balance should match previous year’s ending fund balance. </li></ul><ul><li>Submit electronically by August 31 st </li></ul><ul><li>Serves to document non-profit status </li></ul>
  8. 8. <ul><li>Instructions for the Annual Financial Report includes guidance for each of the categories and can be downloaded at: </li></ul><ul><li>http://www.dpi.wi.gov/fns/index.html </li></ul><ul><li>Both revenues and expenditures must be allocated appropriately by program </li></ul><ul><ul><ul><ul><li>National School Lunch Program (NSLP) </li></ul></ul></ul></ul><ul><ul><ul><ul><li>School Breakfast Program (SBP) </li></ul></ul></ul></ul><ul><ul><ul><ul><li>A la Carte </li></ul></ul></ul></ul><ul><ul><ul><ul><li>Snacks </li></ul></ul></ul></ul>
  9. 9. <ul><li>To file the report electronically, you enter the On-Line Services from the main webpage for the Child Nutrition Programs: </li></ul><ul><li>http://www.dpi.wi.gov/fns/index.html </li></ul>
  10. 12. School Nutrition Program
  11. 13. State Programs’ Annual Claim & Reporting
  12. 14. Annual Financial Report
  13. 15. Enter Report
  14. 16. Choose month and year from drop down boxes. Date Claim will always be the ending June of the period being reported. For example, when filing the report for the 2008-2009 school year, you would select June 2009.
  15. 17. Fund/Cash Balance at Beginning of Reporting Year is what you started with on July 1. This amount should match what you ended with on June 30 th . Example: Report for 2008-2009 would show cash balance as of July 1, 2008. This amount should match what was in the account on June 30 th , 2008 (your ending balance for the previous year’s report).
  16. 18. <ul><li>When entering dollar amounts into the Annual Financial Report NEVER use commas (,) or dollar signs ($)! </li></ul><ul><li>You should use the decimal point between dollars and cents (example: 1247.68). </li></ul><ul><li>If you have boxes that you won’t be entering numbers into, you want to enter “0”. Otherwise you will receive an error message. </li></ul>
  17. 19. <ul><li>Public School Districts and other sponsors on a modified cash or an accrual basis: </li></ul><ul><ul><ul><li>Report the Fund 50 Balance (not a cash balance) as of the beginning of the reporting year (the prior July 1). </li></ul></ul></ul><ul><li>Non-Public and other sponsors on a cash basis: </li></ul><ul><ul><ul><li>Report the total amount of food service cash on hand at the beginning of the reporting year (the prior July 1). This total includes the total cash held in all food service checking, savings, NOW, and/or other accounts. </li></ul></ul></ul>
  18. 20. <ul><li>The cash balance cannot be a negative amount, but 0.00 is acceptable as a beginning balance. If the balance </li></ul><ul><li>is a negative amount, </li></ul><ul><li>there must be a transfer </li></ul><ul><li>of funds. </li></ul>
  19. 21. National School Lunch Program School Breakfast Program A la Carte Wisconsin School Day Milk Elderly Nutrition Program Special Milk Program Fresh Fruit & Veg Prog Afterschool Care Snack Program
  20. 22. <ul><li>Broken down by programs: </li></ul><ul><li>NSL – All expenses/revenues incurred for reimbursable and non-reimbursable meals served under the National School Lunch Program </li></ul><ul><li>SBP – All expenses/revenues for reimbursable and non-reimbursable breakfasts served under the School Breakfast Program and School Breakfast Severe Need </li></ul>
  21. 23. <ul><li>A la Carte – any expenses/revenues incurred for items not included in the full lunches and breakfasts or Afterschool Snack Program. Expenses and revenues for the Special Milk Program (SMP), Wisconsin School Day Milk Program (WSDMP), Elderly Nutrition Program (EN) and the Fresh Fruit and Vegetable Program (FFVP) are accounted for under Ala Carte. </li></ul><ul><li>Afterschool Snack Program – expenses and revenue for reimbursable snacks claimed under the Afterschool Care Snack Program. </li></ul>
  22. 24. <ul><li>Revenues </li></ul><ul><ul><li>Transfers-General Fund </li></ul></ul><ul><ul><li>All Other Fund 50 </li></ul></ul><ul><ul><ul><li>Reimbursement </li></ul></ul></ul><ul><ul><ul><li>Student payments </li></ul></ul></ul><ul><ul><ul><li>Adult payments </li></ul></ul></ul><ul><ul><ul><li>Grants </li></ul></ul></ul><ul><ul><ul><li>Donations/Gifts </li></ul></ul></ul><ul><li>Expenditures </li></ul><ul><ul><li>Labor </li></ul></ul><ul><ul><li>Food </li></ul></ul><ul><ul><li>Equipment </li></ul></ul><ul><ul><li>Purchased Services </li></ul></ul><ul><ul><li>Other </li></ul></ul>
  23. 25. <ul><li>Revenues </li></ul><ul><li>Transfers from General Fund </li></ul><ul><li>All Other Fund 50 Revenues </li></ul>
  24. 26. <ul><li>If the food service account (Fund 50) is not balanced (negative) at the end of the school year, the agency must transfer money from another fund, usually the school’s General Fund (Fund 10). </li></ul><ul><li>A transfer between funds is a cash payment without expectation of repayment. </li></ul><ul><li>Advances may be made on a temporary basis throughout the year but those not paid back by June 30 th are reported as permanent transfers. </li></ul><ul><li>Transfers cannot be made to other funds from the food service account (Fund 50). </li></ul>
  25. 27. <ul><li>Student payments </li></ul><ul><li>Reimbursement (both state and federal) received for reimbursable meals, milk and snacks. </li></ul>
  26. 29. <ul><li>Afterschool Snacks – AE $ 522.44 </li></ul><ul><li>School Breakfast – Severe Need 1,219.74 </li></ul><ul><li>National School Lunch 4,164.72 </li></ul><ul><li>Total Revenue Received $5,906.90 </li></ul><ul><li>(Note that total revenue received is more than total of check on transmittal notice. Commodity handling charges of $1,471.35 have been subtracted out. This amount should be recorded as an expenditure under the National School Lunch Program.) </li></ul>
  27. 30. <ul><li>The cash value of USDA donated foods or commodities should not be reported in any revenue or expenditure box on this report. </li></ul><ul><li>The cash value of commodities is the price assigned by USDA to a donated food that reflects USDA’s current acquisition price, transportation and, if applicable, processing costs related to the food. This is not the same as the state assessed commodity handling and processing fees. </li></ul>
  28. 31. <ul><li>Money collected for Non-Reimbursable Meals </li></ul><ul><ul><li>Program Adults </li></ul></ul><ul><ul><li>Non-Program Adults </li></ul></ul><ul><ul><li>Visitors </li></ul></ul><ul><ul><li>Meals sold to other agencies </li></ul></ul>
  29. 32. <ul><li>Other possible sources of revenue: </li></ul><ul><li>Grants </li></ul><ul><li>Gifts </li></ul>
  30. 33. <ul><li>You will want to make sure that program revenues have been allocated correctly in the following columns on the Annual Financial Report: </li></ul><ul><li>National School Lunch Program </li></ul><ul><li>School Breakfast Program (including money received for School Breakfast start-up or enhancement grants) </li></ul><ul><li>A la Carte – This includes food/milk items sold separately from the reimbursable meal plus the Special Milk Program, Wisconsin School Day Milk Program, Elderly Nutrition Program and Fresh Fruit and Vegetable Program. </li></ul><ul><ul><li>Money collected for extra milk purchased by students/adults at breakfast, lunch or other times throughout the day would be accounted for here. </li></ul></ul><ul><li>Snacks - the Afterschool Care Snack Program </li></ul>
  31. 34. <ul><li>Most revenues received will be easy to determine how to allocate. However, there may be an occasion where a revenue should be prorated out between two or more programs. </li></ul>
  32. 35. <ul><li>School receives $8,000.00 reimbursement under an ARRA Equipment Grant, for the purchase of a dishwasher. </li></ul><ul><li>As the dishwasher is used for all meals served at the school, including breakfast and lunch, you would want to prorate the revenue between the two programs. </li></ul><ul><li>Foodservice staff estimates that the dishwasher is used about 10% of the time for breakfast and the other 90% for lunch, based on the amount of flatware and dishes used in preparation and service. </li></ul><ul><li>10% of the $8,000.00 ($800.00) would be allocated under School Breakfast Program and the remaining 90% of the $8,000 ($7,200.00) would be allocated to the National School Lunch Program. </li></ul>
  33. 36. <ul><li>Labor </li></ul><ul><li>Food </li></ul><ul><li>Equipment </li></ul><ul><li>Purchased Services </li></ul><ul><li>Other Costs </li></ul>
  34. 37. Labor Expenditures
  35. 38. <ul><li>Labor costs include all direct food service labor expenditures, both wages and fringe benefits. </li></ul><ul><li>Labor should be appropriately allocated between the different programs and a la carte. </li></ul><ul><ul><ul><li>Time study </li></ul></ul></ul><ul><ul><ul><li>Meal Equivalents </li></ul></ul></ul>
  36. 39. <ul><li>1 Lunch = 1 Meal Equivalent </li></ul><ul><li>3 Breakfasts = 2 Meal Equivalents </li></ul><ul><li>3 Afterschool Snacks = 1 Meal Equivalent </li></ul><ul><li>A la Carte Meal Equivalent = </li></ul><ul><li>________total a la carte revenue_____ </li></ul><ul><li>free lunch reimbursement + commodity value per meal </li></ul><ul><li>(based on NFSMI Financial Management Information System, 2005) </li></ul>
  37. 40. Food Expenditures
  38. 41. <ul><li>The cost of all edible product is included here, and allocated to appropriate programs and a la carte. </li></ul><ul><li>If purchasing meals from a vendor or through a joint agreement with another school, the cost of those meals would be reported as a food expenditure. </li></ul><ul><li>All refunds and rebates, including a refund for the value of commodities received by the food service management company, for food items must be reported as negative food expenditures. </li></ul><ul><li>Allocations between programs can be made using actual costs or using meal equivalents to assess costs. </li></ul>
  39. 42. <ul><li>Commodity administrative, handling and processing fees that have been deducted from your monthly reimbursement claim would be reported as a Food Expenditure for private schools . </li></ul><ul><li>Commodity administrative, handling and processing fees that have been deducted from your monthly reimbursement claim for public schools are reported as Purchased Services (payment to the state). </li></ul>
  40. 43. <ul><li>Allocating Milk Costs: </li></ul><ul><li>The amount of milk to include for food expenditures in the third column (A la Carte) can be obtained by subtracting the NSL and SBP milk (one half-pint per meal) from the total number of milks purchased. The remainder can be charged to A la Carte, WSDMP and SMP. </li></ul><ul><li>When the count of the remaining milk is determined, multiply this number of half-pints by the average cost per half-pint to obtain the cost to report in the A la Carte column. </li></ul><ul><li>If you participate in the Afterschool Care Snack Program, and serve milk, you will want to make sure that you include the cost of those milk in the food costs reported in the Snack column. </li></ul>
  41. 44. Equipment Expenditures
  42. 45. <ul><li>Report all nonexpendable equipment rental and purchase costs. An individual item is considered nonexpendable if it costs over $500 per unit and is expected to last over one year. </li></ul><ul><li>Equipment costs, including equipment purchased through an ARRA Equipment Grant, must be allocated across programs. Prorating costs should be based on the percentage of use of that equipment for each program, including use for a la carte items. </li></ul>
  43. 46. <ul><li>Equipment repair costs are considered “Purchased Services” (line under Equipment Expenditures). </li></ul><ul><li>Expendable equipment costs (e.g., pans, serving utensils, trays) are to be reported under “Other Expenditures”. </li></ul>Purchased Services Expenditures
  44. 47. <ul><li>Food Safety Inspection fees </li></ul><ul><li>Contracted services, including management fee for a Food Service Management Company. </li></ul><ul><li>Equipment or building repair. </li></ul><ul><li>Services such as pest control, garbage pick-up, recycling services, laundry services, etc. </li></ul><ul><li>Employee travel and/or training costs. </li></ul><ul><li>Utilities, if separately metered or documentation to support amount charged to food service available to support the amount. </li></ul><ul><li>Printing and copying expenses. </li></ul><ul><li>Commodity charges (for public schools). </li></ul>
  45. 48. <ul><li>Wisconsin does not allow schools to charge indirect costs to the School Foodservice Fund. Indirect costs are when a district charges a program with a percentage of general costs that have been incurred for common or joint purposes and can’t be readily identified as a direct cost. In Wisconsin, in order to charge an amount for services to food service, costs must be specified and the amount to be charged supported by documentation. </li></ul><ul><li>For example, if charging the School Foodservice Fund for utilities, they must be separately metered or there must be documentation to support the amount charged to food. </li></ul>
  46. 49. Other Expenditures
  47. 50. Other Expenditures <ul><li>Supply and material expenditures, plus any other expenditures not reported elsewhere, including: </li></ul><ul><li>Plates, trays, flatware and other expendable equipment </li></ul><ul><li>Napkins, straws and other paper supplies </li></ul><ul><li>Cleaning supplies such as soaps, cleansers and other chemicals </li></ul><ul><li>Liability insurance </li></ul><ul><li>Property insurance </li></ul><ul><li>Unemployment compensation </li></ul><ul><li>Worker’s compensation </li></ul><ul><li>Any other miscellaneous food service expenditures </li></ul>
  48. 51. Preparer Name and Phone Number
  49. 52. Preparer Name and Phone Number Submit Modify Report View-Print Report
  50. 54. Choose month and year from drop-down box. Click on SEARCH
  51. 55. Report Date and Date Report Submitted will appear. Click on Report Date to pull up report.
  52. 56. Making program decisions and changes without knowing the financial impact is like jumping from a plane without a parachute! <ul><li>It is critical that you have an accurate Annual Financial Report in order to asses your programs financial status. </li></ul>
  53. 57. Please feel free to contact us if you have further questions or need clarification: <ul><li>Personnel Directory – </li></ul><ul><li> http://www.dpi.wi.gov/fns/directory.html </li></ul><ul><ul><li>Phone numbers </li></ul></ul><ul><ul><li>Email addresses </li></ul></ul><ul><ul><li>Fax numbers </li></ul></ul>
  54. 58. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. For Food Distribution on Indian Reservations discrimination is also prohibited on the bases of religion and political beliefs. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382 (TTY). In the Midwest Region please notify the Regional Director, Civil Rights/EEO, 77 W. Jackson Blvd., FL 20, Chicago, IL 60604-3591 or call (312) 353-3353. USDA is an equal opportunity provider and employer.
  55. 59. <ul><li>Thank you for your participation today! </li></ul><ul><li>Maintaining accurate financial records for your School Nutrition Programs is an important part of administering your programs. </li></ul>

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