Meal Pattern & Nutritional Quality

1. Meal Pattern & Nutritional Quality Meal components & Quantities Offer vs. serve Dietary specifications & nutrient analysis http://fns.dpi.wi.gov/

2. Meal Pattern & Nutritional Quality Meal components & Quantities

3. Performance Standard 2

4. Meal Component and Quantities Overview • 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.

5. 6-Cent Certification 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 AR For on-site menu certification • Completed menu certification workbook without the simplified nutrient assessment • Schools 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)

6. Production Records • 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

7. Meal Pattern Requirements • Specific to age/grade group • Specific requirements for milk vegetable subgroups dietary specifications whole grains

8. Milk Requirements • 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.

9. Vegetable Subgroup Requirements • Schools must offer vegetables from five vegetable subgroups over the course of a week: • Dark green • Red/orange • Beans/peas • Starchy • Other

10. Whole Grain-Rich Requirements • 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

11. Meal Preparation Observation • 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

12. During Meal Service Observation 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

13. Alternate Meal Service Locations • 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.

14. Menu Substitutions • Must be recorded on Production Record • “Like” substitutions strongly encouraged • Assess whether daily/weekly requirements are met • Meals compliant if requirements met

15. Meal Components & Quantities FA Fiscal action (FA) is required • Missing a Meal Component • Repeat 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

16. Fiscal Action: Repeat Violation • For Meal Components & Quantities a REPEAT VIOLATION includes: • any repeated finding at the SFA level • any findings at a subsequent AR • a repeat violation of any of the same meal component requirements (milk type, vegetable subgroup, whole-grain rich) or quantities.

17. Meal Pattern & Nutritional Quality OFFEER VS SERVE

18. Review Area: Performance Standard 2

19. OVS Overview • 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?

20. Required Signage • 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

21. During Meal Service Observation 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 vegetable • if CN staff understand OVS and can accurately judge quantities on the tray • if students understand OVS and are aware of all options (signage)

22. Food Component?? Food Item?? Food COMPONENT • One of five food groups that comprise a reimbursable lunch meal • Meat/Meat Alternate • Grains • Fruit • Vegetable • Milk Food ITEM • A specific food offered within the five components

23. OVS: Considerations at Lunch • 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

24. OVS: Breakfast • OVS optional for all grades • 4 food items must be offered from 3 foodcomponents (food groups) 1. Milk 2. Fruit/Vegetable/Juice 3. Grain (or M/MA substituted as grain) • Students may decline 1 item at breakfast • Students not required to take fruit component in the 2013-14 SY • If no OVS must take all items offered http://fns.dpi.wi.gov/files/fns/pdf/bk_ovs_h1.pdf

25. OVS: Alternate Locations • Alternate Meal Service Locations • Lunches Consumed Off-site • May waiver OVS • MUST meet meal pattern • Milk choices MUST be offered

26. OVS Fiscal Action • Missing Meal Components on tray at POS (including no fruit/vegetable at lunch) • Fiscal action required • Insufficient fruit/vegetable quantity on tray at lunch is considered incomplete meal [7 CFR 210.18 (g)(2)] • Fiscal action required • Corrective Action required

27. Meal Pattern & Nutritional Quality DIETARY SPECIFICATIONS & NUTRIENT ANALYSIS

28. Performance Standard 2

29. Overview • 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) • Transfat not allowed, except minimal amount of naturally occurring

30. Calorie Ranges Minimum and maximum calorie (kcal) ranges

31. Saturated Fat • Limit saturated fat • Same as previous regulatory standard • No total fat standard

32. Sodium Sodium Reduction Timeline Target 1 Effective SY 2014-2015 • Target 1: SY 2014-2015 • Target 2: SY 2017-2018 • Final Target: SY 2022-2023 Daily Amount Based on the Average for a 5-Day Week

33. TRANS Fats • New trans fat restriction • Nutrition 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

34. Selecting a Targeted Menu Review Site • 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

35. Conducting Nutrient Analyses Weighted nutrient analyses completed for: • lunch and breakfast • for each USDA established age/grade group • each distinct menu offered • meals offered

36. On-site Review Procedures • 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

37. PS2 Violations Identified On-site • 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

38. FA for Dietary Specifications Violations • 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

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