Oregon Administrative Rules › Chapter 585 - COMMISSION FOR THE BLIND › Division 15 - BUSINESS ENTERPRISE PROGRAM RULES › Section 585-015-0020 - Set-Aside Funds

Current through Register Vol. 63, No. 7, July 1, 2024
(1) ASSESSMENT - The standard set
			 aside charge is eleven percent (11%) of a vending facility's monthly
			 net proceeds.
(2)
			 SET-ASIDE INCENTIVES - The Commission shall reduce the percentage of
			 set aside collected from a vending facility manager, by the following
			 amounts:
(a) Four percentage
			 points, if the vending facility offers exclusively healthy vending
			 items or local vending items. To qualify for the local vending item
			 incentive, 100% of items sold in all vending machines or cafeterias
			 must meet the definition of a Local Vending Item. To qualify for the
			 healthy vending item incentive, all packaged snacks in vending
			 machines are required to meet the Food and Nutrition Standards for
			 Packaged Foods, and Food and Nutrition Standards for Beverages, as
			 outlined in
Food Service Guidelines Federal Workgroup. Food
			 Service Guidelines for Federal Facilities. Washington, DC: U.S.
			 Department of Health and Human Services; 2017
. To qualify
			 for the healthy vending item incentive, cafeterias and snack bars are
			 required to implement at the Standard and Innovative Implementation
			 levels for all categories of prepared foods and beverages as outlined
			 in
Food Service Guidelines Federal Workgroup. Food Service
			 Guidelines for Federal Facilities. Washington, DC: U.S. Department of
			 Health and Human Services; 2017
;
(b) Three percentage points if at
			 least 75 percent but less than 100 percent of the offerings at the
			 vending facility are healthy vending items or local vending items. To
			 qualify for the local vending item incentive, 75% to 99% of items
			 sold in all vending machines or cafeterias must meet the definition
			 of a Local Vending Item. To qualify for the healthy vending item
			 incentive, 75% to 99% of items in all vending machines are required
			 to meet the Food and Nutrition Standards for Packaged Foods, and Food
			 and Nutrition Standards for Beverages, as outlined in
Food
			 Service Guidelines Federal Workgroup. Food Service Guidelines for
			 Federal Facilities. Washington, DC: U.S. Department of Health and
			 Human Services; 2017
. To qualify for the healthy vending
			 item incentive, cafeterias and snack bars are required to implement
			 75% to 99% of the Standard and Innovative Implementation Levels for
			 all categories of prepared foods and beverages outlined in
Food Service Guidelines Federal Workgroup. Food Service
			 Guidelines for Federal Facilities. Washington, DC: U.S. Department of
			 Health and Human Services; 2017
;
(c) Two percentage points if at
			 least 50 percent but less than 75 percent of the offerings at the
			 vending facility are healthy vending items or local vending items. To
			 qualify for the local vending item incentive, 50% to 74% of items
			 sold in all vending machines or cafeterias must meet the definition
			 of a Local Vending Item. To qualify for the healthy vending item
			 incentive, 50% to 74% of items in all vending machines are required
			 to meet Food and Nutrition Standards for Packaged Foods, and Food and
			 Nutrition Standards for Beverages, as outlined in
Food
			 Service Guidelines Federal Workgroup. Food Service Guidelines for
			 Federal Facilities. Washington, DC: U.S. Department of Health and
			 Human Services; 2017
. To qualify for the healthy vending
			 incentive, cafeterias and snack bars are required to implement 50% to
			 74% of the Standard and Innovative Implementation Levels for all
			 categories of prepared foods and beverages outlined in
Food
			 Service Guidelines Federal Workgroup. Food Service Guidelines for
			 Federal Facilities. Washington, DC: U.S. Department of Health and
			 Human Services; 2017
;
(d) Two percentage points if the
			 vending facility employs at least one person who is blind, in
			 addition to the vending facility manager;
(e) One percentage point for each
			 person who is blind and is employed by the vending facility in
			 addition to the persons described in section 4;
(f) One percentage point if the
			 vending facility employs at least one person with a disability, as
			 defined in ORS
			 174.107,
			 or who is a veteran, as defined in ORS
			 408.225,
			 in addition to the vending facility manager; and
(g) One-half of one percentage
			 point for each person with a disability or veteran employed by the
			 vending facility in addition to the persons described in
			 section
(h) References -
			 The following link provides the criteria for healthy vending items:
https://www.cdc.gov/obesity/downloads/guidelines_for_federal_concessions_and_vending_operations.pdf
.
(i) Set-aside reductions are not
			 cumulative. Vending facility managers who meet the requirements of
			 (2)(a) above will receive a 4 percentage point reduction but no more.
			 Vending facility managers who do not meet the requirements of (2)(a)
			 above will earn reductions of no more than 3 percentage
			 points.
(j) Vending
			 facility managers shall provide proof annually for the incentives for
			 which they qualify.
(k)
			 Proof for vending machines shall consist of one of the following, to
			 be submitted to and verified by the Business Enterprise Program:
(A) A planogram schematic of each
			 vending machine and photos of the machine each time it is stocked;
			 or
(B) Monthly inventory
			 records of items installed in each machine
(l) Proof for cafeterias and snack
			 bars shall consist of the following, to be submitted to and verified
			 by the Business Enterprise Program:
(A) Either of the options listed
			 above for vending machines, and
(B) Weekly copies of menus and
			 lists of items for sale, and
(C) Recipes for all menu items made
			 on-site