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USDA Fresh Fruit and Vegetable Program (FFVP) Performance Report Prototype (fr_FreshFruitAndVegPgmPerfRpt)

Description

The Fresh Fruit and Vegetable Program (FFVP) Performance Report prototype form is provided by the U.S. Department of Agriculture, Food and Nutrition Services, as a model reimbursement claim form for state agencies to collect FFVP data from local agencies.


Data Set Items

    Administrative Costs - The documented FFVP administrative costs for the reporting month for labor, equipment leasing, labor costs.


Agreement Number - The FFVP agreement number provided by the state agency for each school.


Authorized Signature - The signature of the authorized representative for the program, usually the food service director.


Claim Date - The month and year of operation for which the FFVP performance report is submitted.


Costs - Administrative Cost Amount - The amount of an administrative expense (e.g., indirect labor, travel and training, equipment purchase) during the program claim month.


Costs - Administrative Cost Description - The description of an administrative cost expense (e.g., indirect labor, travel and training, equipment purchase) for program planning, managing paperwork, obtaining and maintaining equipment for the program during the program claim month.


Costs - Cost Per Shipping Unit - Fruits - The cost per shipping unit for the identified fruit purchase made in the program claim month.


Costs - Cost Per Shipping Unit - Vegetables - The cost per shipping unit for the identified vegetable purchase made in the program claim month.


Costs - Direct Labor Cost - The direct labor expense amount (wages, salaries and fringe benefits) paid for employees who do such tasks as washing and chopping produce, preparing trays, distributing produce to classrooms, setting up kiosks, restocking vending machines, and cleaning up during the program claim month.


Costs - Direct Labor Description - The description of direct labor expenses (wages, salaries and fringe benefits) for employees who do such tasks as washing and chopping produce, preparing trays, distributing produce to classrooms, setting up kiosks, restocking vending machines, and cleaning up during the program claim month.


Costs - Product Total Cost - Fruits - The cost for the identified fruit purchase made in the program claim month (number of units times the cost per unit).


Costs - Product Total Cost - Vegetables - The cost for the identified vegetable purchase made in the program claim month (number of units times the cost per unit).


Costs - Small Supplies/Other Costs - The amount of the expenditure for small supplies (e.g., napkins, paper plates, utensils, bowls, plans) or other expense (e.g., dips, low-fat yogurt) during the program claim month.


Costs - Small Supplies/Other Description - The description of an expenditure for small supplies (e.g., napkins, paper plates, utensiles, bowls, plans) or for other expenses (e.g., dips, low-fat yogurt) during the program claim month.


Costs - Sub-Total Cost - Fruits - The total costs for fruit purchases made in the program claim month (the sum of costs for individual fruit purchases).


Costs - Sub-Total Cost - Vegetables - The total costs for vegetable purchases made in the program claim month (the sum of costs for individual vegetable purchases).


Days of Operation - A count of the days of operation in the reporting month for the FFVP performance report.


District Name - The name of the district submitting the FFVP performance report.


Fiscal Year Funds - The Federal fiscal year funding for which the Fresh Fruit and Vegetable Program performance report is submitted.


Number of Shipping Units - Fruits - The number of shipping units for the identified fruit purchase made in the program claim month.


Number of Shipping Units - Vegetables - The number of shipping units for the identified vegetable purchase made in the program claim month.


Operating Costs - Fruits and Vegetables - The total of the FFVP operating costs for fruits and vegetables during the reporting month.


Operating Costs - Labor - The total of the FFVP operating costs for labor in preparing and serving fruits and vegetables during the reporting month.


Operating Costs - Small Supplies and Other - The total of the FFVP operating costs for small supplies and other non-food supplies (E.G., napkins, paper plates, and cleaning supplies) used during the reporting month.


Operating Costs - Total - The total of all FFVP operating costs for the reporting month.


Printed Name of Authorized Representative - The printed name of the authorized representative who signed the FFVP performance report form.


Product Description - Fruits - The description of the fruit that was purchased in the program claim month.


Product Description - Vegetables - The description of a vegetable that was purchased in the program claim month.


School Address - The address of the school for which the FFVP performance report is submitted.


School Name - The name of the school for which the FFVP performance report is submitted.


School Year - The school year for which the performance report/reimbursement claim form is being filed.


Signature Date - The date when the form is signed by the authorized representative.


Size and Weight of Shipping Unit - Fruits - The size and weight of the shipping unit for the identified fruit purchase made in the program claim month.


Size and Weight of Shipping Unit - Vegetables - The size and weight of the shipping unit for the identified vegetable purchase made in the program claim month.


State Name - The name of the state receiving the Fresh Fruit and Vegetable Program reimbursement claim.


Telephone Number(Click the link to view the associated Common Attribute) - The telephone number of the authorized representative who signed the FFVP performance report.




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National Center for Education Statistics - http://nces.ed.gov
U.S. Department of Education