Certification and Validation Updated

2012CNP Directors Fall Conference Certification and ValidationUpdatedNew Meal Pattern-- NSLP(SY 13)A daily serving of fruitsA daily serving of vegetables Weekly requirements for dark green, red/orange, beans/pea (legumes), starchy and other vegetables Increased quantities of both Fruit and Vegetable componentsWeekly meat/meat alternate ranges plus a daily requirementWeekly grain ranges plus a daily requirementSY 13 At least one half of the grains offered during the school week must be whole grain-richMeal Pattern SBP required SY 14Meat/meat alternate may be offered after minimum requirement is met

In second year (SY 14) at least half of grains offered during the school week must be whole grain-rich

In third year (SY 15), fruit quantity increases at breakfast and all grains served must be whole grain

Breakfast is included in administrative reviewsMeal Pattern NSLP & SBP (SY13)Food Based Menu Planning approach and same age/grade groupFruits and Vegetables are two separate componentsDaily Fruit requirementFor OVS, student must select at least cup of fruit or vegetable component for reimbursable mealGrains have weekly ranges and daily minimum requirementsSY 15 All grains must be whole grain richFat-free (unflavored or flavored and unflavored low-fat only)Calorie minimum and maximum levelsTrans fat limitLimit on saturated fat only ( not on total fat)Intermediate (target 1 & 2 ) and sodium reductions3 year administrative review cycleMeal Pattern exceptionChildren with restricted dietary needs are not affected if a medical statement from a licensed physician is provided and on file at the school.

Without medical statement, the meal pattern is to be consistent with the new meal pattern

Pre-K students meal pattern has not been updated Requirement is to follow existing meal pattern for this age group. VegetablesIdentified in CFR 210.10(c)(2)(iii)Other Vegetables are listed in 2010 Dietary Guidelines for Americans and in outline under http://www.ChooseMyPlate.govThere is no specific sequence for serving vegetable subgroups during the week this is at the discretion of the menu planner on when and how to offer the required subgroupsAll subgroup vegetables must be itemized on the production record to ensure food components and food quantity meet meal pattern requirement for a reimbursable meal

Vegetable SubgroupsRecord on production records

Multiple lines vegetable subgroups must be offered on each line to ensure subgroups are offered to all students each week

The subgroup can be divided up across the week provided the weeks menu meets the full subgroup requirement

Combined vegetables may credit if quantity of item is knownfor example sauted red and orange peppers with onions and mushrooms. Peppers must be at least 1/8 cup to credit

No maximum limits exist at lunch

Fruit Snack items100% Fruit strips, fruit drops or other snack-type fruit or vegetable products change in crediting---Effective SY 13- these products no longer credit as part of the reimbursable mealFruit and Fruit JuiceJuice restriction no more than one-half of total weekly fruit offered may be fruit juice.

Fruit and 100% fruit juice may be offered on the same day but the weekly limit for fruit juice cannot be exceeded

K-5 & 6-8 could offer cup juice for one or two days provided that the total weekly juice offering does not exceed one half of the total fruit offerings for the entire week Diluted juice is no longer allowedDried fruit with sugar coating is allowed just be aware of calorie maximum allowancesMeat/Meat AlternateNo major changes

Beans/Peas can be credited as meat/meat alternate or vegetables in a meal but not both.

Tofu can be creditable as a meat/meat alternate in NSLP- 2.2 oz (1/4 c) with 5 grams of protein is creditable for 1 oz meat/meat alternateGrainsLimit of 2 oz equivalent or less of grain based desserts are allowed per week.Grain based products are considered whole grain rich if water is listed as the first ingredient and whole grain is listed as the second ingredient on the ingredient label.Breading on meat/meat alternate is optional SY13 and must be counted in SY14 if the grains equal to or greater than 0.25 oz must be counted toward weekly grains Approved USDA Certification ToolsUSDA approved tools include for the entire workbook and nutritional assessment toolsSimplified Nutrient Assessment ToolApproved software is located on the USDA websitehttp://www.fns.usda.gov/cnd/governance/Policy-Memos/2006/SP_26-2006.pdf SDE Workbook ChangesThree changes were added and are required by USDAGrain based desserts checkboxMilk Tab100% Fruit Juice checkbox

Grain Based Desserts and Juice add components together and may exceed the actual planned requirementIf this happens, please send separate email when submitting to the SDE to support what the issue is.Plans are to revise at a later date to prevent this from occurringCertification submissionSDE will evaluate the following documents using the SDE Breakfast/Lunch Certification Checklist

Breakfast- Menu with food based meal pattern k-12 (old)

Lunch- Attestation Statement SDE Certification of Compliance Checklist Meal Pattern Workbooks by age/grade groups for each distinct menuMenuNutritional assessment for each distinct menuNutritional analysis by daily menu and weekly summary of nutrients which includes Calories, Saturated Fat, Trans Fat totals

http://www.alsde.edu/html/sections/documents.asp?section=53&sort=44&footer=sections Approval and ReimbursementState agency must reimburse the certified SFA with the additional performance-based reimbursement for each lunch served beginning the start of the month in which the certified lunches are served, but not earlier than October 1, 2012. For example, if certification documentation is submitted for October 15-19 and the SFA is certified by the State agency in December, the State agency must provide the additional performance-based reimbursement for all lunches served in that SFA on or after October 1. State agencies will follow standard reimbursement procedures.Common Certification ErrorsVegetablesMake sure that vegetables are in the correct subgroupsExample: green beans are not a dark green vegetable; hash browns are not an other vegetableVegetables that fit into subgroups can continue to be added to the appropriate subgroup after the minimum serving requirement has been met; or, they can be added to the additional vegetables group. For example if red/orange subgroup requirement has been met, you may continue to add additional red/orange vegetables into the red/orange category, or, into the additional vegetables category to complete the total weekly requirement.Vegetable Subgroups: http://www.choosemyplate.gov/food-groups/vegetables.htmlFood Buying Guide Calculator:http://fbg.nfsmi.org/Default.aspx?list=63e2244e-4063-406d-9a40-021de9810fac&title=c1fbde2f-4a0e-4c7f-8fc7-f41c18902402Common Certification ErrorsGrainsRefer to the bread grain chart to correctly identify oz equivalents for bread/grain itemsEx. 1 oz Pizza Dough is questionable if purchasing items from statewide bidCorrectly identify whole grain and not whole grain itemsIf entering multiple grain offerings planned to be included in one reimbursable meal, items should be entered on the same line and added together for the total daily oz equivalent.For example: If the menu for the day includes a roll to be taken along with spaghetti, the items should be entered roll/whole wheat pasta beside the weekday. The same would be noted if Mexican rice was to be included as part of a burrito; the items would be entered Mexican rice/whole wheat tortilla.However, the oz equivalent should be listed in the appropriate column depending on whether the item is whole grain or not whole grain. Bread Grain Chart: http://www.nfsmi.org/documentlibraryfiles/PDF/20080207121438.pdfNSLP Food Reference Chart (note grain symbol) for systems on state bid: https://docs.alsde.edu/documents/53/NSLP%20Food%20Reference%20Chart%2010-4-12.pdf Please note that the NSLP Bread Grain Chart is in the process of being updated. The updated version will be released on the state website on 10-9-12.Letter date October 5, 2012

Common Certification ErrorsMeat/Meat AlternatesEnter the correct oz equivalents for meat and meat alternatesEx. 1 oz meat patty is questionableFood Buying Guide for Meat/Meat Alternates:http://teamnutrition.usda.gov/Resources/FBG_Section_1-MeatAlternates.pdf

Common Certification ErrorsResources for Nutrition AnalysisNutrition analysis will be completed at the SFA level. For example, all K-5 schools using the same centralized menu in the district will be combined to complete the weighted nutrient analysis. Likewise all 6-8, 9-12, or K-8 schools following the same centralized menu will combine their numbers and perform a weighted nutrient analysis that encompasses all schools serving that age/grade group.If multiple entrees are offered, separate nutrient analyses must be completed for each planned reimbursable meal.For example, if there is a choice between lasagna and a hamburger as the main entre with the same side items offered, a separate nutrient analysis must be performed for the reimbursable meal with the lasagna entre as well as the reimbursable meal with the hamburger entre, regardless of which item is offered in the highest planned amount.USDA SuperTracker: http://www.choosemyplate.gov/supertracker-tools/supertracker.htmlSimplified Nutrient Assessment:http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP34-2012assessment_directions.pdfApproved Nutrient Analysis Software:http://healthymeals.nal.usda.gov/menu-planning/software-approved-usda-administrative-reviews/list-approved-software-nsmpsmi

Al l certification documents must be consistent and include the same food items for all documents submittedFor instance:Menu Meal pattern workbook Nutritional Analysis

Common Certification ErrorsMenu Planning ConsiderationsTested and accepted by students

Realistic for students to select ( items that compliment each other should be planned)

Use good menu planning practices ( marketing and merchandising)

CertificationQuestions