Massachusetts Department of Elementary and Secondary Education 1

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1 and Secondary Education 1

2 This is USDA s Non-Discrimination Statement and MUST be available in this format. The statement is available on the ESE s Office for Food and Nutrition Programs website and also on USDA s School Meals website. and Secondary Education 2

3 Learning Objectives By the end of this workshop, participants will be able to identify: 1) the benefits of Child Nutrition (CN) labels. 2) acceptable product formulation statements. 3) the components of standardized recipes. and Secondary Education 3

4 What are the Benefits of Child Nutrition (CN) Labels? Considered the Gold standard, a CN label provides School Food Authorities (SFAs) a way to verify crediting of products. A CN labeled product provides assurance from USDA that the food provides the stated contributions toward child nutrition meal pattern requirements. Are CN Labels Required? NO Manufacturers are NOT required to obtain CN labels for their products and schools are NOT required to purchase products with a CN label. and Secondary Education 4

5 Who Oversees the CN Labeling Program? The USDA's Food and Nutrition Services (FNS) manages the program and works directly works with commercial food processing firms and other USDA and Department of Commerce (USDC) agencies, such as: Food Safety Inspection Service (FSIS) Agricultural Marketing Service (AMS) National Marine Fisheries Service (NMFS) and Secondary Education 5

6 How Does the CN Labeling Program Work? 1) Manufacturers submit products to FNS to evaluate. 2) FNS evaluates the product to define the product's contribution towards individual component(s) of the National School Lunch Program (NSLP) meal pattern. 3) Manufacturers identify the FNS identified contributions on their product labels and Secondary Education 6

7 Features of a CN Label The CN logo, which is a distinct border The meal pattern contribution statement A 6 digit product identification number USDA/FNS authorization statement The month and year of approval and Secondary Education 7

8 This is an example of Gold Standard CN Label and Secondary Education 8

9 Ways to Collect CN Labels Remove the CN Label from the product carton Photograph the CN Label Label must be attached to the product carton Photocopy of a CN Label if: Label is laser printed on product carton Label cannot be easily removed Be sure photos and photocopies are clear and legible and Secondary Education 9

10 This is and example of a CN Label with a Watermark and Secondary Education 10

11 CN Label with a Watermark Is a CN Label with a watermark acceptable? YES A hard copy or an electronic copy of the CN Label with a watermark is acceptable when provided with a Bill of Lading or invoice. and Secondary Education 11

12 Nutrition Facts Labels Nutrition facts labels must be available for any commercially-prepared foods used at your school. When collecting labels, be sure to obtain the ingredient information, the nutrition facts panel and the name of the product. and Secondary Education 12

13 Here is an example of a nutrition facts label with the ingredient information and nutrition facts panel. and Secondary Education 13

14 USDA Foods Product Information Sheets Available for all USDA Foods provided in the Child Nutrition Programs. Contain the following: Product description Crediting/yield information Culinary tips and recipes Food safety information Nutrition facts including meal contribution information Allergen information and Secondary Education 14

15 Here is an example of a USDA Foods Product Information Sheet. USDA Foods Product Information Sheets are available for all USDA Foods. NEW VERSION: Nutrition Facts are top of range allowed in USDA s solicitations. and Secondary Education 15

16 What are Product Formulation Statements (PFS)? PFS are certified documents provided by a manufacturer on signed letterhead that demonstrates how a product may contribute to meal pattern requirements for the Child Nutrition Programs. and Secondary Education 16

17 Requirements of Product Formulation Statements (PFS) Creditable ingredients listed in the PFS must match a description in the Food Buying Guide for School Meal Programs. PFS should verify that the product s contribution to the meal pattern requirements is not greater than the serving size of the product (e.g. a 2.15 oz. beef patty may not credit more than 2.00 oz. eq. M/MA). A PFS should assure that the creditable components are in the finished product. and Secondary Education 17

18 Product Formulation Statements (PFS) USDA does not validate manufacturer s PFS. Program operators should request a signed manufacturer s PFS when purchasing a processed product without a CN label. Program operators are ultimately responsible for ensuring menu items meet meal pattern requirements. and Secondary Education 18

19 For more information on Product Formulation Statements, please see the following resources. and Secondary Education 19

20 Over the next few slides, we will learn a little bit about ounce equivalencies and how to Calculate Ounce Equivalencies in the School Nutrition Programs. and Secondary Education 20

21 There are Two Ways to Calculate Oz Equivalencies 1. Calculating based on total weight of creditable product by using Exhibit A (Grain Chart) for School Lunch and Breakfast 2. Calculating based on grams of creditable grain ingredient by using Product Formulation Statements provided by manufacturers and Secondary Education 21

22 NOTE: All grains are measured in ounce equivalents and must be rounded down to the nearest quarter ounce. and Secondary Education 21

23 The first way to calculate ounce equivalencies is by looking at the total weight of creditable product. To do this, we will use USDA Exhibit A, (also known as the Grain Chart) for School Lunch and Breakfast. and Secondary Education 22

24 Here is an example of how to calculate the ounce equivalents based on the total weight of creditable product. and Secondary Education 23

25 Now let s find the ounce equivalents for this cereal bar based on the total weight of creditable product. and Secondary Education 24

26 Following the steps noted and using the grain chart, calculate the ounce equivalents for this cereal bar. and Secondary Education 25

27 Let s see what we ve found. Answers are noted in red. and Secondary Education 26

28 The second way to calculate ounce equivalencies is by looking at the grams of creditable grain ingredient contained in a product. and Secondary Education 27

29 Creditable Grain in Products How do I determine the amount of creditable grain ingredient contained in a product? 1. From information provided on the product packaging, if available. 2. From product formulation statements provided by the manufacturer, if available. and Secondary Education 28

30 Creditable Grain in Products Please note, grain items listed in Groups A-G (of Exhibit A) may be calculated on the basis of 16 grams of creditable grain per serving. Products can be made with 8 grams of whole-grain and 8 grams of enriched meal and/or enriched flour to be considered WGR. Products in Group H and I must contain 28 grams of creditable grain per serving or use the weights or volumes listed in Exhibit A. and Secondary Education 29

31 Let s look at some examples and Secondary Education 29

32 This Product Formulation Statement (PFS) shows the amount of creditable grain contained in this product which is a 1 ounce equivalent. and Secondary Education 30

33 This Product Formulation Statement (PFS) shows the amount of creditable grain contained in this product which is a 1 ounce equivalent. and Secondary Education 31

34 Here is an example of a company fact sheet indicating the amount of ounce equivalents for grains for various products. However, this fact sheet is not a valid Child Nutrition (CN) label and not a valid Product Formulation Statement (PFS). For crediting purposes, schools must either obtain a valid CN label or a valid PFS for a product. In the absence of these documents, grain equivalents will be based on USDA s Exhibit A (i.e. grain chart). and Secondary Education 32

35 Now we will introduce you to Making It Count (MIC) which is designed to enhance your knowledge of Child Nutrition Programs, strengthen your skills to meet the nutrition needs of students in your school, and assist you in providing better access to meals. MIC includes videos, interactive and site-based group activities, teaching tools and useful links to help you operate your school nutrition program the best way possible. and Secondary Education 33

36 What is a Standardized Recipe? A recipe that has been tried, adapted, and retried several times for use by a given foodservice operation. Has been found to produce the same good results and yield every time when the exact procedures are used. Use the same type of equipment and the same quantity and quality of ingredients. and Secondary Education 34

37 Can You Recognize this Famous Standardized Recipe? Two All Beef Patties Special Sauce Lettuce Cheese Pickles Onions Sesame Seed Bun and Secondary Education 35

38 Answer: McDonald s Original Big Mac and Secondary Education 36

39 Importance of Standardized Recipes Consider this The three main areas of the school foodservice operation that are negatively impacted when standardized recipes are NOT used: Cost Nutrients per serving Customer satisfaction and Secondary Education 37

40 Cost & Standardized Recipes Recipes are developed with specific ingredient amounts. When additional amounts of ingredients are added to a recipe or recipes are portioned incorrectly, there may be a change in the cost to produce that recipe. Let s look at an example and Secondary Education 38

41 Cost & Standardized Recipes Example: A school is preparing a Fiesta Beef Casserole that calls for 35 lbs of ground beef to make 200 servings. The recipe is specified to serve 25 portions per pan. If a cook uses 40 lbs of ground beef, the cost per portion increases significantly because 5 additional pounds of meat were used. What is the difference in cost? and Secondary Education 39

42 In this example, if you are following your standardized recipe, your cost per serving would be $0.46 when using 35 lbs of ground beef. Increasing to 40 lbs of ground beef, the cost per serving goes up to $0.51 per serving which would be an additional $0.05 per serving. While the $0.05 per serving may not seem like much, imagine if similar changes were made to one recipe each day during the school year with the same cost impact. and Secondary Education 40

43 What would happen to the cost if the casserole was cut incorrectly yielding 20 portions per pan instead of 25? The cost per serving for 25 servings would be $0.46 and the cost per serving for 20 servings would be $0.58 which is a difference of $0.12 per serving. If this difference in cost was recognized every day of the school year, the result could have a substantial impact to your program. and Secondary Education 41

44 Standardized Recipe Components Recipes consist of various components. For a recipe to be standardized it must have the required components. Required Components Recipe Title Cooking Temperature & Time Recipe Category Weight and/or Volume Ingredients Instructions/Directions Serving Size Equipment and Utensils Recipe Yield Food Safety (HACCP) Guidelines and Secondary Education 42

45 Recipe Title: The recipe title should be descriptive and easy to understand. It should be appealing to customers. and Secondary Education 43

46 Recipe Category: Recipes often are categorized by type (e.g. main dishes, grains, vegetables, desserts, etc.) A recipe category helps provide organization of recipes. and Secondary Education 44

47 Ingredients: Ingredients used in a recipe should: Clearly identify the product to be used. Be listed in the order of use. Indicate product type or form (e.g. fresh, frozen, canned). Include preparation information (e.g. sliced, diced, ½ inch). and Secondary Education 45

48 Weight and/or Volume: Should Be listed for each ingredient. Be in the easiest unit of measurement. Use standard abbreviations. Identify exact quantity to be used in in the recipe. and Secondary Education 46

49 Directions: Directions for preparing the recipe should Be listed in order for preparing the recipe. Include any food safety guidelines. and Secondary Education 47

50 Cooking Time and Temperature: Recipes that require cooking must indicate cooking time and temperature. and Secondary Education 48

51 Serving Size and Meal Pattern Contributions: The serving size of an individual serving should be listed on the recipe. Meal pattern contributions on a recipe help to determine menu compliance. and Secondary Education 49

52 Recipe Yield: Should be identified as total number of servings as well as total weight and/or volume. and Secondary Education 50

53 Equipment and Utensils: Recipes should include Cooking equipment needed (e.g. convection oven). Preparation equipment to be used (e.g. electric slicer). Pans to be used (e.g. 12 x 20 x 4 steam table pan). Utensils for portioning (e.g. No. 8 scoop). and Secondary Education 51

54 Food Safety Guidelines: Including Hazard Analysis Critical Control Points (HACCP) information helps ensure that food safety guidelines are followed. and Secondary Education 52

55 Marketing Guide and Nutrient Analysis (Optional Components): The Marketing Guide for selected items provides special purchasing information on foods that will sustain trimming loss during production. The Nutrients Per Serving gives the nutritional information for a prepared portion. and Secondary Education 53

56 Writing Standardized Recipes A written standardized recipe must be available whenever there is more than one ingredient in the recipe (e.g. hamburger on WG roll with condiments). Recipes may also be written for items that contain a variety within a food group (e.g. fruit recipe, milk recipe, etc.) Let s look at some examples and Secondary Education 54

57 Here is an example of a standardized recipe for a Hamburger on a Whole Grain (WG) roll with fixings. Notice all the required components are contained within the recipe. and Secondary Education 55

58 Schools can develop standardized for items that contain a variety within a food group. This is a recipe for Assorted Fresh Fruit. and Secondary Education 56

59 Just as in the previous example for Assorted Fresh Fruit, this is a standardized recipe for Assorted Milk. and Secondary Education 57

60 Tips foe Organizing Your Documents 1. Maintain all labels, PFS and written recipes in a binder or folder. 2. All written recipes should be assigned a number. 3. Recipes may be organized numerically (i.e. # 1-50) or by category (i.e. entrees, grains, etc.) 4. Nutrition facts labels must be available for any commercially-prepared foods used at your school. and Secondary Education 58

61 Additional Tips for Organizing Your Documents include: 5. Maintain CN labels to help accurately identify the component contribution of a product toward the meal pattern. 6. Consider organizing labels by category (i.e. entrees, grains, meat/meat alternates, etc.) 7. Review and update documents periodically to ensure the most current information is available. and Secondary Education 59

62 Questions???? and Secondary Education 60

63 Additional Resources and Secondary Education 61

64 Contact Information and Secondary Education 62