1. Required Documentation H EALTHIER US S CHOOL C HALLENGE Alicia Dill, RDN, CD, CDE Nutrition Education Consultant WI Department of Public Instruction – School Nutrition Team

2. R EQUIRED S UPPORTING D OCUMENTATION  TN Enrollment Form  Menus  Component crediting information (CN labels, product formulation sheets, recipes, etc)  Whole grain documentation  6 cent certification worksheets  Production Records

3. TN E NROLLMENT F ORM  Verification of TN enrollment  Found at: http://teamnutrition.usda.gov/schoolsdb /srchpage.asp 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 http://healthymeals.nal.usda.gov/hsmrs /TN_Enrollment_Form/enrollment.php

4. M ENU  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)

5. M ENU  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

6. C OMPONENT C REDITING I NFORMATION  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

7. P ARTS OF A CN L ABEL

8. W HOLE G RAIN I NFORMATION  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

9. C OMMON G RAINS IN B READ P RODUCTS 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

10. W HOLE G RAIN R ICH D OCUMENTATION  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

11. 6 C ENT C ERTIFICATION W ORKSHEETS  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

12. P RODUCTION R ECORDS  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

13. P ARTS OF A P RODUCTION R ECORD  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

14. S AMPLE P RODUCTION R ECORD

15. S ALAD B AR P RODUCTION R ECORDS  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 http://fns.dpi.wi.gov/fns_sntwebcasts#pr

16. T ECHNICAL A SSISTANCE  DPI-SNT is happy to help you complete your application  Please contact: Alicia Dill, RDN, CD, CDE at alicia.dill@dpi.wi.gov or (608)266-2741alicia.dill@dpi.wi.gov or Kelly Williams, RDN,CD at kelly.williams@dpi.wi.gov or (608)267-9120kelly.williams@dpi.wi.gov

17. 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.USDA Program Discrimination Complaint Formhttp://www.ascr.usda.gov/complaint_filing_cust.html 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.