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HealthierUS School Challenge Production Records Voluntary initiative Award program to identify exceptional schools Award levels vary Financial incentives.

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Presentation on theme: "HealthierUS School Challenge Production Records Voluntary initiative Award program to identify exceptional schools Award levels vary Financial incentives."— Presentation transcript:

1

2 HealthierUS School Challenge Production Records

3 Voluntary initiative Award program to identify exceptional schools Award levels vary Financial incentives Awards given by school Meal requirements for lunch only The Challenge Overview

4 Required for Silver, Gold and Gold of Distinction Not Bronze level Production Records

5 Production records must reflect the foods listed on the menu Production Record Errors

6 Production records must not have missing information The Challenge Menu Criteria

7 Meal counts dont make sense Production Record Errors

8 Doesnt show that a reimbursable meal was served Production Record Errors

9 Serving size doesnt match serving size listed on application

10 Why are production records important? Required by USDA Demonstrate compliance with NSLP Proof that you are serving a reimbursable meal Fiscal action may occur if records are deficient or inaccurate at the time of an review

11 Substitutions Are allowed, but must be documented and must take care if the item meets a requirement of the challenge i.e. Broccoli versus cucumber

12 Production Record Errors Cannot combine multiple POS lines to meet the requirements unless children can go freely from line to line Include records for self-serve bars if applicable

13 Menu Practices Every child should have the opportunity to select a reimbursable meal that meet the Challenge criteria. Menu items planned for the Challenge criteria should be routinely selected by the students. No token menu items please!

14 Production Record Elements Actual daily meal count Menu items used to meet meal pattern requirements Planned serving size by age/grade & # of portions planned Quantity prepared for each menu item Leftovers Substitutions

15 Nutrient Standards If you are on nutrient standards, send in your analysis with your production records

16 Resources and Training For more resources and/or in-depth training on any of the HealthierUS School Challenge criteria, contact: Elizabeth Seitz NSLP Program Specialist


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