USDA waives penalties for school lunch violations

In this edition of 5 Things, Food Management highlights five things you may have missed recently about developments affecting on-site catering.

Here’s your list for today:

  1. USDA waives penalties for school lunch violations due to shortage

The USDA has issued a new waiver to protect school lunch programs that struggle to procure food and supplies from being penalized financially if shortages prevent them from meeting certain federal regulatory requirements for school meals. The move was hailed by the School Nutrition Association (SNA), which alerted USDA Secretary Tom Vilsack to challenges facing the school nutrition industry last summer, citing its Back to School 2021 survey of school meal program directors, who found 97% were concerned about continued pandemic supply chain disruptions, such as canceled orders, food and supply shortages, product substitutions , price increases and delayed or canceled deliveries, often with little or no notice.

“The SNA greatly appreciates the USDA’s action to ensure that schools can focus on serving nutritious meals to students without fear of losing federal reimbursements if they fail to complete production records or respond to one of many meal model requirements, ”commented SNA President Beth Wallace of the USDA’s new program. to renouncer.

Read more: Waiver to allow flexibility of tax action for eating habits violations related to COVID-19 supply chain disruptions impacting school meals in the 2021-2022 school year

  1. Group of students seeks damages from Aramark for lack of campus catering

In a possible first sign of what could turn into a larger trend resulting from staff and product shortages that could affect multiple meal providers on campus, associate students at Boise State University (ASBSU) seek damages from Aramark for meal services the students paid for but were unable to meet due to the closure of some campus restaurants and limited hours in others resulting in , he said, had a “devastating effect on the basic needs of students to access food service.” According to the resolution, the damages could include meal equivalents for use at other retail stores, an additional $ 25 flexible dollars per week when the SouthFork Market site is closed, and a partial refund to plan holders. weekly meal in the amount of 50%.

Read more: ASBSU condemns Aramark for closing restaurants over staff issues, seeks damages

  1. Cutlery shortage forces Dallas ISD to turn to more appetizers

The Dallas Independent School District, one of the largest public districts in the country, has informed parents it will adjust the school cafeteria menu offerings due to supply chain delays in cutlery supplies, putting implemented a program to reduce the use of cutlery related items in schools by offering finger foods on Tuesdays and Thursdays. The modified menu means that instead of salad cafeterias can serve vegetable sticks and instead of spaghetti farewell consists of items like burgers, fries and pizza.

Read more: Dallas ISD To Change Cafeteria Menu Offerings Due To Supply Chain Issues

  1. Staff shortage forces hospital to close cafeteria retail meal service

Staff shortages that will potentially be exacerbated by the state’s immunization mandate for healthcare facilities are forcing Thompson Health, which operates a hospital and continuing care facility in upstate New York, to shut down the hospital. retail catering. “Our cafeteria will be strictly operational to feed our patients and residents,” said President and CEO Michael Stapleton. “We no longer have the staff to feed our associates and visitors.”

Read more: ‘Break my heart’: local hospital reacts to potential loss of workers due to vaccination mandate

  1. George Maciag, former CEO of Guckenheimer dies

George Maciag, former COO of Guckenheimer Enterprises (now ISS Guckenheimer, a Top 50 FM company), died on August 31 at the age of 86. Initially part of the pioneering contracting company Saga Corp., Maciag was a key figure in Guckenheimer’s growth into the largest independent provider of contract catering services in the corporate meal market after joining the company in 1987 and a major influence on the expansion of the market for high-end corporate catering services. In 2008, he wrote a column for FM on the contradictory nature of on-site catering as a manufacturing and service industry that continues to be relevant to this day.

Read more: Obituary: George Maciag

Premium: Take-out meals are on the menu to support children’s mental health

Contact Mike Buzalka at [email protected]

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