HEALTHIERUS SCHOOL CHALLENGE
Dec 22, 2015
REQUIRED SUPPORTING DOCUMENTATION
TN Enrollment Form
Menus
Component crediting information (CN labels, product formulation sheets, recipes, etc)
Whole grain documentation
6 cent certification worksheets
Production Records
TN ENROLLMENT FORM
Verification of TN enrollment
Found at: http://teamnutrition.usda.gov/schoolsdb/srchpage.asp
1. Enter your zip code
2. Click the “search” button
3. Select your school
4. Print a copy of your verification form
If your school is not in the database, you may join Team Nutrition at: http://healthymeals.nal.usda.gov/hsmrs/TN_Enrollment_Form/enrollment.php
MENU
Required for breakfast and lunch
Recommend submitting copy of menu available to families
Menus must include the two full weeks HUSSC application is based on
Days cannot be missed due to holidays, weather cancellations, etc.
May cover two different months (February 25-March 8)
MENU
All items offered should be listed
Meat/Meat Alternate
Grains
Fruit and vegetable choice
Milk choice
Alternate reimbursable meal options
Salad Bar (do not need to list all options)
Bagged lunches
COMPONENT CREDITING INFORMATION
Required to guarantee correct crediting information
Required for any menu item that has more than one ingredient
Acceptable documentation includes
CN Labels
USDA Foods Fact Sheets
USDA Foods (Brown Box)
Wisconsin Processed USDA Foods
Product formulation statements signed by the manufacturer
Standardized recipes when scratch cooking
Sample CN Label
WHOLE GRAIN INFORMATION
Whole grain-rich (WGR) products are required for HUSSC
Bronze/Silver: 50% WGR products for breakfast, two-thirds WGR products for lunch
Gold: 70% WGR products for breakfast, 100% WGR products for lunch
Gold of Distinction: 100% WGR products for breakfast and lunch
Foods that qualify as whole grain-rich for the school meal programs are foods that contain:
100-percent whole grain
A blend of grains consisting of at least 50-percent whole grain
COMMON GRAINS IN BREAD PRODUCTS
WG Ingredients
Whole [name of grain]
Whole [name of flour]
Whole Grain [name of grain]
[name of grain] Berries
Stone ground whole [name of grain]
Oats/oatmeal/rolled oats
Whole white flour
Graham flour
May or may not be WG Ingredients
Wheat Flour
Unbleached flour
Semolina flour
Durum wheat flour
Organic flour
Stone ground flour
Multigrain flour
Enriched flour
Degerminated Cornmeal
Bran
Wheatgerm
Pearled Barley
Not WG Ingredients
WHOLE GRAIN RICH DOCUMENTATION
Ingredients label that lists whole grain as first ingredient by weight
Food label showing amount of whole grain in grams
Product specification sheet signed by manufacturer
Recipe that includes the ingredients and ingredients amounts
1 c cooked brown rice + ½ c cooked white rice
6.5 ounces Unbleached All-Purpose Flour + 4 ounces White Whole Wheat Flour + 4 ounces old-fashioned rolled oats + 1 ounce brown sugar, lightly packed + 2 teaspoons instant yeast or active dry yeast + 1 1/2 teaspoons salt + 1 3/4 ounces buttermilk powder + 1 1/2 ounces butter or margarine, softened + 8 to 10 ounces lukewarm water
6 CENT CERTIFICATION WORKSHEETS
Used to assess compliance with meal pattern requirements
Submit the two weeks your HUSSC application is based on:
Separate workbook for each week
Lunch only
No nutrient assessment needed
May use week school was certified on if:
The menu was served in the past 6 months
The workbook was certified with no changes to the menu required
PRODUCTION RECORDS
Not required for Bronze Award
Must have a production record for each menu day served
Breakfast
Lunch
Production records must indicate that the HUSSC items listed on the Menu Worksheets were actually prepared and served
If any substitution was made, the menu must still meet HUSSC criteria
PARTS OF A PRODUCTION RECORD
Calendar lunch menu match production records
Purchase units prepared (e.g., pounds, ounces, #10 cans) or number of servings prepared
Serving size (portion size) of all items
Number of planned servings
Number of servings served
Number of servings leftover/discarded
Milk must be included on production records
SALAD BAR PRODUCTION RECORDS
Items available
Planned Portion Size
Amount prepared
Amount leftover
Additional training on production records may be found at: http://fns.dpi.wi.gov/fns_sntwebcasts#pr
TECHNICAL ASSISTANCE
DPI-SNT is happy to help you complete your application
Please contact:
Alicia Dill, RDN, CD, CDE at [email protected] or (608)266-2741
or
Kelly Williams, RDN,CD at [email protected] or (608)267-9120
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
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.