Standardized Recipes Production Records and All Foods Sold

Standardized Recipes, Production Records and All Foods Sold in School SY 2015 -2016 New York State Department of Education Child Nutrition Program Administration

Professional Standards for State and Local Nutrition Program Personnel Final Rule • Effective July 1, 2015 • This webinar will contribute 1 training hour towards the training requirements under the Professional Standard Requirements • USDA Learning Topic Codes: o Standardized Recipes: 1140 & 2110 o Food Production Records: 2120 o Smart Snacks: 1110 • Required to track the number of training hours earned each year and maintain documentation of the trainings attended • SED prototype tracking excel document for School Nutrition Directors • Upcoming SED webinar for more information

Standardized Recipes • • Have been tested, modified and retested several times Are required for any food item with more than one ingredient Provide supporting documentation to show meal pattern requirements are met For consistent quality and quantity o o o Use exact directions and procedures Use same type of equipment and quality of ingredients Train staff on the importance of following the recipe

Benefits of Standardized Recipes • • • Customer satisfaction Consistent nutrient content / Nutrients per Serving Food & labor cost controls Consistent food quality Predictable yield Inventory control Efficient purchasing procedures Increased employee confidence Reduced record keeping Successful completion of SED Administrative Reviews

Importance of Standardized Recipes • Cost o Food cost control o Labor cost control • Written standardized procedures in the recipe make efficient use of labor time and allow for planned scheduling of foodservice personnel for the work day. Training costs are reduced because new employees are provided specific instructions for preparation in each recipe. • Nutrients per serving • Customer Satisfaction

Example A: • Cost Fiesta Beef Casserole calls for 35 lb of ground beef to make 200 servings. The cook uses four 10 lb packages (40 lb) of ground beef, as opposed to the 35 lb that the recipe calls for. Fiesta Beef Casserole Cost per Serving with 35 lb ground beef $0. 46 Fiesta Beef Casserole Cost per Serving with 40 lb ground beef $ 0. 51 Difference in Cost per Serving of Fiesta Beef Casserole + $ 0. 05 $0. 05 per serving x 200 servings x 160 school days = $1, 600 Example B: • Yield: 25 • Instructions: Cut a half steam table pan (12" x 10" x 21⁄2") 5 x 5 • Cook cuts pan 4 x 5 and yielded 20 servings instead of 25. Servings per pan 20 servings 25 servings Difference Cost per serving $ 0. 58 $ 0. 46 + $ 0. 12 $0. 12 per serving x 200 servings x 160 school days = $3, 840

Nutrients per Serving • Nutrients per serving for a recipe can be altered significantly when a recipe is not followed

Customer Satisfaction • Well developed recipes are often the most popular recipe • Increased employee confidence

Required Elements of Standardized Recipes • Recipe Name/Number • Ingredients • Weights and Measures • Servings • Yield • Directions

Production Records • • • Mandatory Daily documentation of what was planned and served at your foodservice operation Necessary to support the claim for reimbursable meals Identifies information needed for the nutrient analysis Required for Breakfast, Lunch and Snack programs

Advantages of Production Records • An excellent planning & forecasting tool that will help the food service manager to have a successful food service operation • Valuable written history for future planning and help you to: o o o Minimizes overproduction and food waste See trends Evaluate what works best with the students Decide what changes need to be made Improves participation!

Production Record Word Template

Production Record Excel Template

Elements of a Production Record Complete before meal service: • • School / Service Location Date Menu Type (B’fast / Lunch / Snack) Age / Grade Group Menu (Food) Item Recipe Name / Product Number Portion Size After Meal Service: Total Portions Offered (#) • Reimbursable Portions • Non-Reimbursable Portions • Leftovers • Time / Temperature (Optional) • Substitutions • Comments / Notes

Menu Item • Enter all meal choices for the day o Including alternates o Example: Students can choose Shepards pie or PB + J • Foods with more than one component o Enter in only one column o PB + J (grain and meat alternate) o Shepards pie (starchy veg, meat) • During reviews we will ask for the recipe

Recipe or Product (Name or #) • Be as specific as possible • Examples: o o Chicken breast (Tyson, Goldkist, etc. ) Milk (Oakhurst, Garelick) USDA foods Recipe # • Update recipes when products change • Keep your labels! o Nutrition facts labels o Child Nutrition labels o Product Formulation Statements

Portion Size • Number, weight, or measure • Avoid “serving” o Fruits and vegetables: cup, 1 each (whole fruit) o Meat/meat alternate: ounces, cup (beans- if crediting toward MA) o Grains/Whole Grains: ounces, cups (rice/pasta) • Enter in CREDITABLE amount o Example: Fish burger- 3 oz credits as 1. 5 oz M/MA (CN label) • Enter 3 oz (1. 5 oz M/MA)

Weight vs. Volume Cheese, grated Weight: 2 oz. = 212 calories Volume: ¼ cup = 84 calories French Fries, potato puffs Weight: 4 oz. = 252 calories Volume: ½ cup = 142 calories

Total Portions Offered • Total Projected Servings o Forecast, or predict the approximate number of servings needed of each menu item. o Helps to determine how much food to prepare, how much time to allot for preparation and which equipment to use. • Complete before the meal is served

Actual Number of Meals Served • Reimbursable Portions • Non-Reimbursable Portions o A la Carte Items o Second Meals o Adult Meals

Leftovers • Record the portion of leftovers for all menu items • Helps prevent overproduction in future meals • Salad bar leftovers – estimate • Examples: o Record cups(casserole, soups) o Record actual number (sandwiches, pizza)

Substitutions • Know your vegetable sub-groups o Ensures appropriate substitutions were made o Example: Leafy Green Salad menued, but romaine lettuce was out of inventory, served broccoli instead • Must substitute with another food item from the same vegetable subgroup (dark green) • Always have a backup!

Comments and Notes • Way to communicate any changes in meal counts o Higher or lower than normal • Factors affecting meal counts such as class trips, weather, illness, etc. • Recording this information is only helpful if you refer back to already completed production records for future forecasting o Helpful for Administrative Reviews

Common Production Record Errors • • • Missing Information Incorrect Information Recorded Not Broken Down By Grade Group Portion Sizes Not Quantified Weights vs. Volume Missing Condiments Missing Daily Items Not Legible Not Having Production Records

Consistent & Current • All supporting documentation for your menu should be consistent and current o o Nutrition Information Standardized Recipes Production Records Nutrient Analysis

Record Retention • Have production records in a location where staff can easily refer to and complete as necessary • Production records must be kept on site and retrievable upon request for 3 years plus current

SMART SNACKS in School “All Foods Sold in Schools Standards” August 2015

Healthy, Hunger-Free Kids Act 2010 - An increasing body of research is showing strong food standards will help students make healthier choices during the day. - Congress gave authority to USDA - Established nutrition standards for all foods and beverages sold outside of the Federal Child Nutrition Programs (CNP) in schools - Expanded our view on the school nutrition environment 28

What Are Smart Snacks? The Smart Snacks standards apply to all foods sold: • outside the school meal programs • on the school campus • during the school day Areas that are under the jurisdiction of the school to which students have access Midnight through 30 minutes after the end of the instructional day

General Standards (Food) 1) Be a whole grain-rich product 2) Have a fruit, vegetable, dairy product or protein food (meat, beans, poultry, etc. ) as the first ingredient 3) Be a “combination food” with at least ¼ cup fruit and/or vegetable 4) Contain 10% of the Daily Value of calcium, potassium, vitamin D, or dietary fiber (only allowable through June 30, 2016) 30

General Standards (Food) If a food meets one of the general standards… …make sure it meets all of the nutrient standards.

Fruits and Vegetables Fruits Vegetables • Fresh, frozen and canned fruits with no added ingredients except water • Fresh, frozen and canned vegetables with no added ingredients except water • Fruits packed in 100% fruit juice or extra light, or light syrup • Canned vegetables that contain a small amount of sugar for processing

Nutrient Standards (Foods) Entrees • A combination food with meat/meat alternate and grain • A combination food with meat/meat alternate and a vegetable or fruit • A meat/meat alternate alone – Not allowable: yogurt, low-fat or reduced-fat cheese, nuts, seeds, nut or seed butters, and meat snacks served alone • A “breakfast entrée” item Snack or Side • Any item that does not fit the qualifications of an entrée

Nutrient Standards (Foods) Entrees • • • Calories: < 350 Fat: < 35% of calories Sat. Fat: <10% of calories Sodium: < 480 mg Sugar: < 35% of weight from total sugar * This amount will be 200 mg as of 07/01/16 Snack or Side • • • Calories: < 200 Fat: < 35% of calories Sat. Fat: <10% of calories Sodium: < 230 mg* Sugar: < 35% of weight from total sugar

Nutrient Standards (Foods) There’s an Your item might be exempt from one or all of the standards if it is: -An entrée served as part of a reimbursable breakfast or lunch on the day of or day after service -Reduced-fat cheese or part-skim mozzarella -Nuts -Seeds -Nut or seed butters -Dried fruit with nuts or seeds (no added nutritive sweeteners or fat) -Seafood -Dried or dehydrated fruit/vegetables -Fresh, frozen, or canned vegetable exception to every rule!

Nutrient Standards (Foods) Yes Does your product qualify for an exemption? No Analyze the exempted standard individually Analyze using the Alliance for a Healthier Generation’s product calculator* https: //www. healthiergeneration. org/take_action/schools/snacks_and_beverages/smart_snacks/

Smart Snacks Calculator http: //rdp. healthiergeneration. org/calculator/ 37

Smart Snacks Calculator 38

Smartfood® Popcorn Delight

Smartfood® Popcorn Delight

Sun Chips ® Harvest Cheddar

Sun Chips ® Harvest Cheddar

Sun Chips ® Harvest Cheddar

Beverage Standards Beverages Acceptable for All Grades Beverage Elementary School Middle School High School no size limit Low fat milk, unflavored* ≤ 8 oz ≤ 12 oz Non fat milk, unflavored or flavored* ≤ 8 oz ≤ 12 oz Plain water, carbonated or not 100% fruit/vegetable juice ** ≤ 8 oz ≤ 12 oz * Includes nutritionally equivalent fluid milk substitutions, as permitted by NSLP/SBP ≤ 12 oz ** May include 100% juice diluted with water (with or without carbonation) & no added sweeteners.

Other Beverages in High Schools Calorie-free beverages • Maximum serving size of 20 fluid ounces • Includes: – Calorie-free flavored water, with or without carbonation – < 5 calories per 8 fluid ounces – ≤ 10 calories per 20 fluid ounces 45

Other Beverages in High Schools Lower-calorie beverages • Maximum serving size of 12 fluid ounces • Includes: – ≤ 60 calories per 12 fluid ounces – ≤ 40 calories per 8 fluid ounces 46

Caffeine • Foods and beverages must be caffeine-free in elementary and middle schools • There is no caffeine restriction in high schools 47

Smart Snacks Calculator

Smart Snacks Calculator

Smart Snacks Calculator

Smart Snacks Calculator

Smart Snacks Calculator

Smart Snacks Calculator

Fundraisers Standards apply to fundraisers during school day when items sold are intended for consumption at school. THERE ARE NO EXEMPTIONS Standards DO NOT apply to items sold during nonschool hours, weekends, or outside of school fundraising events. 54

Recordkeeping • Districts must maintain records such as receipts, nutrition labels and product specifications. • Districts must maintain records for competitive foods sold under the nonprofit school food service account. 55

Resources • Interim Final Rule (June 28, 2013) – http: //www. gpo. gov/fdsys/pkg/FR-2013 -06 -28/pdf/201315249. pdf • Alliance for a Healthier Generation – Product Calculator http: //tools. healthiergeneration. org/calculator/ – Product Navigator https: //www. healthiergeneration. org/live_healthier/eat_healthie r/alliance_product_navigator/ – Smart Snack Success Stories https: //www. healthiergeneration. org/news__events/2014/04/15 /912/12/ 56

Child Nutrition Program Administration 89 Washington Avenue, Room 375 EBA Albany, NY 12234 518 -473 -8781 http: //portal. nysed. gov/portal/page/portal/CNKC 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 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 a 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.