MEAL COMPONENTS & QUANTITIESOFFER VS. SERVE

DIETARY SPECIFICATIONS & NUTRIENT ANALYSIS

HTTP://FNS.DPI.WI.GOV/

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Meal Pattern & Nutritional Quality

MEAL COMPONENTS & QUANTITIES

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Meal Pattern & Nutritional Quality

Performance Standard 23

Meal Component and Quantities Overview4

6-Cent Certified SFAs will complete the 6-Cent Certification Workbook without Simplified Nutrient Assessment for each selected site http://fns.dpi.wi.gov/fns_6centscert

Nutrient Analysis will depend upon on-site risk assessment

If SFA is NOT 6-Cent certified please refer to next slide

Reviewer will assess whether the school: Offers students the required meal components in

the required quantities; Gives students access to select required meal

components on all reimbursable meal service lines;

Records only meals that contain required components in required quantities for reimbursement.

6-Cent Certification5

If SFA has NOT been certified, there are 2 ways to get certified in the 2013-14 SY.

1. Submit menu certification workbooks to DPI online

2. Be certified on-site as part of the ARFor on-site menu certificationCompleted menu certification workbook without

the simplified nutrient assessmentSchools serving each menu type/grade grouping

will be visually observed and nutrient analysis will be completed by the SA

(DPI strongly encourages SFA to be certified prior to AR)

Production Records 6

Current and complete Production Records must be maintained on-site at the school for each meal service each day

Must document that all meal components are offered in quantities appropriate for age/grade groups served

Meal Pattern Requirements7

Specific to age/grade groupSpecific requirements for

milkvegetable subgroupsdietary specificationswhole grains

Milk Requirements8

At least two varieties of fluid milk No longer the requirement to offer an

unflavored milk Fat-free, flavored or unflavored Low-fat (1%), unflavored For the NSLP and SBP, variety ( at least

two choices of milk) can be accomplished by offering different allowable fat levels and milk flavor in fat free milk only.

Vegetable Subgroup Requirements

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Schools must offer vegetables from five vegetable subgroups over the course of a week:

● Dark green● Red/orange● Beans/peas● Starchy● Other

Whole Grain-Rich Requirements10

As of July 1, 2013 (SBP)

½ of grains offered over the week must be whole grain-rich in both SBP and NSLP

Maximum limits for total grains have been lifted for 13-14

Meal Preparation Observation11

Prior to Meal Service● Ensure all reimbursable meal lines

offer all required components● Observe meal preparation● If multiple age/grade groups,

examine how requirements are met for each

● Alert staff to missing components and give opportunity to correct

During Meal Service Observation

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During Meal Service:● Observe meals at point of

service on each line at start, middle, end of service

● Determine if meals contain components & quantities for age/grade group

● Ensure students have access to, and know how to select, reimbursable meal

Alternate Meal Service Locations

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Alternate meal service areas observed day of review: classrooms, kiosks, buses, etc.

If violations observed, check all other alternate meal sites

OVS not required in alternate locations, but > 2 milk varieties are required

OVS may be waived for field trips, but menus must still meet daily and weekly component requirements.

Menu Substitutions14

Must be recorded on Production Record“Like” substitutions strongly encouragedAssess whether daily/weekly requirements

are metMeals compliant if requirements met

Meal Components & Quantities FA

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Fiscal action (FA) is requiredMissing a Meal ComponentRepeat violation (from one AR to the next)

of: Vegetable Subgroup Milk Type

FA may apply for repeat violation of: Quantities Whole-grain Rich Calories, sat fat, sodium, or trans fat

Fiscal Action: Repeat Violation16

For Meal Components & Quantities a REPEAT VIOLATION includes:

o any repeated finding at the SFA level o any findings at a subsequent ARo a repeat violation of any of the same meal

component requirements (milk type, vegetable subgroup, whole-grain rich) or quantities.

OFFEER VS SERVE

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Meal Pattern & Nutritional Quality

Review Area: Performance Standard 218

OVS Overview19

All components are offered in sufficient quantities

Students select adequate components for reimbursable meal

Is signage posted that clearly identifies a reimbursable meal?

Are staff at the POS educated to recognize a reimbursable meal?

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Posted at or near the beginning of the serving line

Aids students in identifying the reimbursable meal

Communicates items that may be selected for the meal

Must be posted for breakfast and lunch

Required Signage

During Meal Service Observation

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Determine:if meals selected by students contain minimum of 3 food components (NSLP) or food items (SBP)if each reimbursable lunch contains at least ½ c. fruit or vegetableif CN staff understand OVS and can accurately judge quantities on the trayif students understand OVS and are aware of all options (signage)

Food Component?? Food Item??

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Food COMPONENT One of five food groups that comprise a

reimbursable lunch meal1. Meat/Meat Alternate2. Grains3. Fruit4. Vegetable5. Milk

Food ITEM A specific food offered within the five

components

OVS: Considerations at Lunch23

Students may decline 2 of 5 components offered

Student selection must include at least ½ cup fruit OR vegetable OR fruit/vegetable combination

Fruits and Vegetables are 2 separate food components

OVS: Breakfast24

OVS optional for all grades4 food items must be offered from 3 food

components (food groups) 1. Milk 2. Fruit/Vegetable/Juice 3. Grain (or M/MA substituted as grain)Students may decline 1 item at breakfastStudents not required to take fruit

component in the 2013-14 SYIf no OVS must take all items offered http://fns.dpi.wi.gov/files/fns/pdf/bk_ovs_h1.pdf

OVS: Alternate Locations25

Alternate Meal Service Locations

Lunches Consumed Off-site May waiver OVS MUST meet meal pattern Milk choices MUST be offered

OVS Fiscal Action26

Missing Meal Components on tray at POS (including no fruit/vegetable at lunch)

Fiscal action requiredInsufficient fruit/vegetable quantity on

tray at lunch is considered incomplete meal [7 CFR 210.18 (g)(2)]

Fiscal action requiredCorrective Action required

DIETARY SPECIFICATIONS & NUTRIENT ANALYSIS

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Meal Pattern & Nutritional Quality

Performance Standard 228

Overview29

SA will assess whether site is at high or low risk for not meeting Dietary Specifications (assessment will determine if Nutrient Analysis is necessary for certified schools)

Dietary Specifications Calories (weekly average range) Saturated Fat (weekly maximum) Sodium (weekly maximum) Trans Fat (daily restriction)

Trans fat not allowed, except minimal amount of naturally occurring

Calorie Ranges30

Minimum and maximum calorie (kcal) ranges

GRADES LUNCH(kcal)

BREAKFAST(kcal)

Grades K-5 550-650 350-500

Grades 6-8 600-700 400-550

Grades 9-12 750-850 450-600

Saturated Fat31

Limit saturated fat Same as previous regulatory standard

No total fat standard

BREAKFAST LUNCH

Grades K-5 Grades 6-8 Grades 9-12

Grades K-5 Grades 6-8 Grades 9-12

< 10 % of Total Calories

< 10 % of Total Calories

Sodium Reduction Timeline

Sodium Reduction Timeline

Target 1 Effective SY 2014-2015

Target 1 Effective SY 2014-2015

Target 1: SY 2014-2015

Target 2: SY 2017-2018

Final Target: SY 2022-2023

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Sodium

GRADES LUNCH(mg)

BREAKFAST

(mg)

Grades K-5

< 1,230 < 540

Grades 6-8 < 1,360 < 600

Grades 9-12

< 1,420 < 640

Daily Amount Based on the Average for a 5-Day Week

TRANS Fats33

New trans fat restrictionNutrition labels or manufacturer’s specs

must specify zero grams of trans fat per serving (less than 0.5 gram per serving)

Naturally-occurring trans fat excluded e.g., beef, lamb, dairy products

Foods with trans fats on the label must have documentation from the manufacturer reporting the source of the trans fat

Selecting a Targeted Menu Review Site

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AR selected review sites are assessed using a checklist

The 1 site most likely to not be serving meals that meet the dietary specifications will be assessed using a “dietary specifications” checklist

If this checklist determines that the site is high risk, a nutrient analysis will be completed

Site must submit: PR, recipes, food labels & spec sheets for both lunch and breakfast.

The review week for the nutrient analysis, must contain min. of 3 days and max. of 7 days

Conducting Nutrient Analyses35

Weighted nutrient analyses completed for:lunch and breakfastfor each USDA established age/grade group each distinct menu offered meals offered

On-site Review Procedures36

Validate Information and Risk Assessment●Observe Breakfast and Lunch meal

preparation and service●Review food storage areas/product

inventory●Review food safety/HACCP plans and

practices●Evaluate menus, productions records,

recipes, purchase invoices, and any other documentation which supports the meals served

PS2 Violations Identified On-site

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Severe Noncompliance Performance Standard 2 Violations

●Missing Meal Components●Missing Vegetable Subgroups●Inadequate and/or Excessive Quantities●Minimum Component Requirements Not

Met for Grains and/or Meat/Meat Alternates

FA for Dietary Specifications Violations

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Fiscal action for a repeat violation of Dietary Specifications is limited to the review site where the violation is found

Even if the same cycle menu is being served at other sites

All violations will require a Corrective Action Plan

USDA Non-discrimination Statement39

The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department.  (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer