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Child Nutrition Information

Child Nutrition Services
23 State House Station Augusta, ME 04333-0023
(207)624-6842
Fax (207)624-6841

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Finance Information For School Meals Programs

Financial information is available for all child nutrition programs, including Lunch, Breakfast, Summer and USDA Foods as well as information regarding income guidelines, reimbursement rates and expenses. In addition, the USDA and the Maine Department of Education provide guidance to help school districts submit and review reports that participate in the National School Lunch Program

Student and Adult Pricing and Charging

Information and guidance for student and adult pricing, bad debt, unallowable costs, and the most recent meal prices for districts across the state.

Food Service Management Companies

Samples of food service management contract as well as state and federal regulations pertaining to Food Service Managment companies in the School Meals Programs.

Federal Meal Reimbursement Rates and Eligibility Guidelines

Current and previous years reimbursement rates, eligibility guidelines, and USDA food rates as well as the Catalog of Federal Domestic Assistance.

School Food Service Funds

The monies in the non-profit school food service account are considered to be federal funds and their usage is strictly limited. The non-profit food service account is defined at 7 CFR 210.2 as:

Nonprofit school food service account means the restricted account in which all of the revenue from all food service operations conducted by the school food authority principally for the benefit of school children is retained and used only for the operation or improvement of the nonprofit school food service (emphasis added). This account shall include, as appropriate, non-Federal funds used to support paid lunches as provided in §210.14(e), and proceeds from non program foods as provided in §210.14(f).

 

Labor Hours Calculation (Meals Per Worker Hour)

We get several questions about labor and staffing.The meal per worker hour (MPWH) spreadsheet is what is used during a review for labor evaluation. It is a guidance and should be done regularly to determine an adequate MPWH for each kitchen.

 

Maine Districts' Financial Reports

Per Meal Cost

Lunch Enrollments

Yearly Financial Snap Shot

Free and Reduced Percentages

Additonal Reports

 

Financial Resources and Guidance

ASBO Tri-State Presentation

Indirect Costs Guidance for State Agencies & School Food Authorities (FNS)
Inventory Turnover Rate Calculation

Unallowable Costs 

Uncollected Payments