FOOD PRODUCTION RECORDS NATIONAL SCHOOL LUNCH PROGRAM APPENDIX Class Purpose This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, how to use meal documentation to support the FPR and how to use the FPR to improve forecasting, communication, organization and to demonstrate compliance.
Texas Department of Agriculture Revised 02-22-2016
Table of Contents Appendix Module 1: Fundamentals... 2 Appendix 1.1: Cycle Menu Sample... 3 Appendix 1.2: Lunch Meal Pattern Table... 4 Appendix 1.3: Breakfast Meal Pattern Table... 5 Appendix 1.4: Onsite Kitchen Food Production Record... 6 Appendix Module 2: Supporting Documentation... 9 Appendix 2.1: Food Buying Guide Practice Activity... 10 Appendix 2.2: Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements. 14 Appendix 2.3: CN Labels Copied with a Watermark Acceptable Documentation... 18 Appendix 2.4: Product Formulation Statement for Grains Products Sample Template... 20 Appendix 2.5 Product Formulation Statement for Vegetable Products Sample Template... 22 Appendix 2.6: Product Formulation Statement for Fruit Products - Sample Template... 23 Appendix 2.7 Product Formulation Statement for M/MA Products Sample Template... 24 Appendix 2.8: The Reviewer s Checklist for Evaluating Manufacturer Product Formulation Statements (M/MAs)... 26 Appendix 2.9 Tip Sheet for Accepting Processed Product Documentation... 31 Appendix Module 3: Advanced Practice... 35 Appendix 3.1 Activity # 1: Completing an Onsite Food Production Record... 36 Appendix 3.2 Activity # 2: Completing an Onsite Food Production Record... 42 Texas Department of Agriculture Revised 02-22-2016
Texas Department of Agriculture Revised 02-22-2016
Icons Discussion Group Activity Individual Activity Media Important Dates Reminder Resources Tip Note Icons Icons will be used in class materials throughout training class. Text scripts associated with each icon will be included to the immediate right of the image. Abbreviations/Acronyms AR Administrative Review ARM Administrator s Reference Manual C cup CE Contracting Entity CN Child Nutrition F Fruit FBG Food Buying Guide FBMP Food-Based Menu Planning FPR Food Production Record FSMC Food Service Management Company G Grain lb pound M/MA Meat/Meat Alternates No Number NSLP National School Lunch Program OVS Offer Versus Serve oz ounce oz eq ounce equivalents pt pint RCCI Residential Child Care Institution SA State Agency SBP School Breakfast Program SNP School Nutrition Program TDA Texas Department of Agriculture TX-UNPS Texas Unified Nutrition Programs System USDA United States Department of Agriculture V Vegetable WGR Whole Grain-Rich Texas Department of Agriculture Revised 02-22-2016
Texas Department of Agriculture Revised 02-22-2016
Module 1: Fundamentals Texas Department of Agriculture Revised 02-22-2016 1
Module 1: Fundamentals APPENDIX MODULE 1: FUNDAMENTALS Texas Department of Agriculture Revised 02-22-2016 2
Module 1: Fundamentals APPENDIX 1.1: CYCLE MENU SAMPLE Image below provided by Chef Designed School Lunch, Idaho Child Nutrition Programs. Note: CEs should use whole grain rich products on their cycle menus. Resource: Find more information about this cycle menu at www.sde.idaho.gov/site/cnp/chef/chefdesign.htm Texas Department of Agriculture Revised 02-22-2016 3
Module 1: Fundamentals APPENDIX 1.2: LUNCH MEAL PATTERN TABLE Lunch Meal Pattern Grades K-5 Grades K-8 Grades 6-8 Grades 9-12 Meal Pattern Component Amount of Food Per Week (Minimum Per Day) Fruits (cups) 2 ½ (½) 2 ½ (½) 2 ½ (½) 5 (1) Vegetables (cups) 3 3/ 4 ( 3/ 4 ) 3 3/ 4 ( 3/ 4 ) 3 3/ 4 ( 3/ 4 ) 5 (1) Dark green 1/2 1/2 1/2 1/2 Red/orange 3/4 3/4 3/4 1 ¼ Beans and peas (legumes) 1/2 1/2 1/2 1/2 Starchy 1/2 1/2 1/2 1/2 Other 1/2 1/2 1/2 3/4 Additional vegetables* 1 1 1 1 ½ Grains (oz. eq.) 8-9 (1) 8-9 (1) 8-10 (1) 10-12 (2) Meats/meat alternates (oz. eq.) 8-10 (1) 9-10 (1) 9-10 (1) 10-12 (2) Fluid milk (cups) 5 (1) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories 550-650 600-650 600-700 750-850 Saturated fat (% of total calories) < 10 < 10 < 10 < 10 Sodium Target 1 (mg) < 1230 < 1230 < 1360 < 1420 Trans fat (g) Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving which indicates < 0.5 g of trans fat. *To reach the total weekly required amount of vegetables. Texas Department of Agriculture Revised 02-22-2016 4
Module 1: Fundamentals APPENDIX 1.3: BREAKFAST MEAL PATTERN TABLE Breakfast Meal Pattern Grades K-5 Grades K-8 Grades 6-8 Grades 9-12 Grades K-12 Meal Pattern Fruits (cups) Amount of Food Per Week (Minimum Per Day) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) Grains (oz. eq.) 7-10 (1) 8-10 (1) 8-10 (1) 9-10 (1) 9-10 (1) Fluid milk (cups) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) 350-500 400-500 400-550 450-600 450-500 Sodium Target 1 (SY 2014-2015) Saturated fat (% of total calories) Trans fat < 540 < 540 < 600 < 640 < 540 < 10 < 10 < 10 < 10 < 10 Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. Texas Department of Agriculture Revised 02-22-2016 5
Module 1: Fundamentals APPENDIX 1.4: ONSITE KITCHEN FOOD PRODUCTION RECORD Texas Department of Agriculture Revised 02-22-2016 6
Module 1: Fundamentals Texas Department of Agriculture Revised 02-22-2016 7
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 8
Module 2: Supporting Documentation APPENDIX MODULE 2: SUPPORTING DOCUMENTATION Texas Department of Agriculture Revised 02-22-2016 9
Module 2: Supporting Documentation Ground beef, fresh APPENDIX 2.1: FOOD BUYING GUIDE PRACTICE ACTIVITY Whole wheat spaghetti, dry Texas Department of Agriculture Revised 02-22-2016 10
Module 2: Supporting Documentation Tomato puree, canned Romaine lettuce, fresh Texas Department of Agriculture Revised 02-22-2016 11
Module 2: Supporting Documentation Tomatoes, fresh Ranch salad dressing Texas Department of Agriculture Revised 02-22-2016 12
Module 2: Supporting Documentation Green beans, canned Applesauce, canned Texas Department of Agriculture Revised 02-22-2016 13
Module 2: Supporting Documentation APPENDIX 2.2: GUIDANCE FOR ACCEPTING PROCESSED PRODUCT DOCUMENTATION FOR MEAL PATTERN REQUIREMENTS Texas Department of Agriculture Revised 02-22-2016 14
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 15
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 16
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 17
Module 2: Supporting Documentation APPENDIX 2.3: CN LABELS COPIED WITH A WATERMARK ACCEPTABLE DOCUMENTATION Texas Department of Agriculture Revised 02-22-2016 18
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 19
Module 2: Supporting Documentation APPENDIX 2.4: PRODUCT FORMULATION STATEMENT FOR GRAINS PRODUCTS SAMPLE TEMPLATE Texas Department of Agriculture Revised 02-22-2016 20
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 21
Module 2: Supporting Documentation APPENDIX 2.5 PRODUCT FORMULATION STATEMENT FOR VEGETABLE PRODUCTS SAMPLE TEMPLATE Texas Department of Agriculture Revised 02-22-2016 22
Module 2: Supporting Documentation APPENDIX 2.6: PRODUCT FORMULATION STATEMENT FOR FRUIT PRODUCTS - SAMPLE TEMPLATE Texas Department of Agriculture Revised 02-22-2016 23
Module 2: Supporting Documentation APPENDIX 2.7 PRODUCT FORMULATION STATEMENT FOR M/MA PRODUCTS SAMPLE TEMPLATE Texas Department of Agriculture Revised 02-22-2016 24
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 25
Module 2: Supporting Documentation APPENDIX 2.8: THE REVIEWER S CHECKLIST FOR EVALUATING MANUFACTURER PRODUCT FORMULATION STATEMENTS (M/MAS) Texas Department of Agriculture Revised 02-22-2016 26
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 27
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 28
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 29
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 30
Module 2: Supporting Documentation APPENDIX 2.9 TIP SHEET FOR ACCEPTING PROCESSED PRODUCT DOCUMENTATION Texas Department of Agriculture Revised 02-22-2016 31
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 32
Module 2: Supporting Documentation Texas Department of Agriculture Revised 02-22-2016 33
Module 3: Advanced Practice Texas Department of Agriculture Revised 02-22-2016 34
Module 3: Advanced Practice APPENDIX MODULE 3: ADVANCED PRACTICE Texas Department of Agriculture Revised 02-22-2016 35
Module 3: Advanced Practice APPENDIX 3.1 ACTIVITY # 1: COMPLETING AN ONSITE FOOD PRODUCTION Turkey patty RECORD Texas Department of Agriculture Revised 02-22-2016 36
Module 3: Advanced Practice Whole wheat hamburger bun Texas Department of Agriculture Revised 02-22-2016 37
Module 3: Advanced Practice Baked beans (dry, canned in vegetarian sauce) Texas Department of Agriculture Revised 02-22-2016 38
Module 3: Advanced Practice Sliced cucumbers (unpared) Texas Department of Agriculture Revised 02-22-2016 39
Module 3: Advanced Practice Pineapple chunks (fruit and liquid) Texas Department of Agriculture Revised 02-22-2016 40
Module 3: Advanced Practice Fat free chocolate milk 1% plain milk Texas Department of Agriculture Revised 02-22-2016 41
Module 3: Advanced Practice APPENDIX 3.2 ACTIVITY # 2: COMPLETING AN ONSITE FOOD PRODUCTION Pepperoni pizza: RECORD Cheese Pizza: Texas Department of Agriculture Revised 02-22-2016 42
Module 3: Advanced Practice Hamburger: Recipe #M-350: Hamburger Number of Portions: 100 Portion Size: 1 each Meal Contribution: 2 M/MA, 2.0 G INGREDIENTS Hamburger Patty Hamburger Buns, plain, WGR WEIGHT OR MEASURE 100 each 100 each DIRECTIONS 1. Heat frozen patty in convection oven at 350 F for 7-9 minutes. Cook to 165 F 2. Place burgers in steam table pan 3. Cover pans with plastic film, place in warmer until serving time. Whole wheat bun: Texas Department of Agriculture Revised 02-22-2016 43
Module 3: Advanced Practice Hamburger (continued): Beef patties: Broccoli spears, fresh Texas Department of Agriculture Revised 02-22-2016 44
Module 3: Advanced Practice Steamed broccoli spears, fresh Section 2 Vegetables Dark Green Subgroup 1. Food as Purchased, AP Broccoli, fresh Spears Trimmed Ready to use 2. Purchase Unit Pound Pound 3. Servings Per Purchase Unit, EP 17.10 13.00 4. Serving Size per Meal Contribution 1/4 cup raw vegetable spears 1/4 cup cooked, drained vegetable spears 5. Purchase Units for 100 Servings 5.9 7.7 6. Additional Information 1 lb AP = 1.0 lb (about 4-1/4 cups) ready-to-cook broccoli 1 lb AP = 1.00 lb (about 3-1/4 cups) cooked broccoli Corn, canned Vegetables Starchy Subgroup 1. Food as Purchased, AP 2. Purchase Unit 3. Servings Per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information Corn, canned Whole kernel Liquid pack Includes USDA Foods No. 10 can (106 oz.) 39.60 1/4 cup heated, drained vegetable 2.6 1 No. 10 can = about 66.0 oz. (9-7/8 cups) heated, drained corn No. 10 can (106 oz.) 40.70 1/4 cup drained vegetable 2.5 1 No. 10 can = about 73.3 oz. (10-2/3 cups) drained, unheated corn Texas Department of Agriculture Revised 02-22-2016 45
Module 3: Advanced Practice Honeydew melon chunks, fresh Section 2 Fruits 1. Food as Purchased, AP Honeydew Melon, fresh Whole 2. Purchase Unit 3. Servings Per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information Pound 4.90 1/4 cup fruit cubes 20.5 1 lb AP = about 0.46 lb (1-1/8 cups) ready-to -serve melon cubes Orange slices, fresh Section 2 Fruits 1. Food as Purchased, AP 2. Purchase Unit 3. Servings Per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information Oranges, fresh All sizes Whole Includes USDA foods Pound Pound 3.50 3.60 1/4 cup fruit sections, membrane removed, drained 1/4 cup fruit juice 28.6 27.8 1 lb AP = 0.40 lb ready-to-serve oranges 1 lb AP = 0.48 lb (7/8 cup) juice Texas Department of Agriculture Revised 02-22-2016 46
Module 3: Advanced Practice Fat free chocolate milk 1% plain milk Texas Department of Agriculture Revised 02-22-2016 47
Module 3: Advanced Practice Texas Department of Agriculture Revised 02-22-2016 48
Conclusion Texas Department of Agriculture Revised 02-22-2016 49
Conclusion You understand and acknowledge that the training you have completed does not cover the entire scope of the program and that you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program. In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD- 3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. This institution is an equal opportunity provider. Texas Department of Agriculture Revised 02-22-2016 50