1. MEAL COMPONENTS & QUANTITIES OFFER VS. SERVE DIETARY SPECIFICATIONS & NUTRIENT ANALYSIS HTTP://FNS.DPI.WI.GOV/ 1 Meal Pattern & Nutritional Quality

2. MEAL COMPONENTS & QUANTITIES 2 Meal Pattern & Nutritional Quality

3. Performance Standard 2 3 Administrative Review Critical Areas Performance Standard 1 Performance Standard 2 Meal Components & Quantities General Areas

4. Meal Component and Quantities Overview 4 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 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 5 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 6 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 7 Specific to age/grade group Specific requirements for milk vegetable subgroups dietary specifications whole grains

8. Milk Requirements 8 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 9 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 10 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 11 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 12 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 13 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 14 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 15 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 16 For Meal Components & Quantities a REPEAT VIOLATION includes: o any repeated finding at the SFA level o any findings at a subsequent AR o a repeat violation of any of the same meal component requirements (milk type, vegetable subgroup, whole-grain rich) or quantities.

17. OFFEER VS SERVE 17 Meal Pattern & Nutritional Quality

18. Review Area: Performance Standard 2 18 Administrative Review Critical Areas Performance Standard 1 Performance Standard 2 Meal Components & Quantities General AreasOVS

19. OVS Overview 19 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. 20 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 Required Signage

21. During Meal Service Observation 21 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?? 22 Food COMPONENT  One of five food groups that comprise a reimbursable lunch meal 1. Meat/Meat Alternate 2. Grains 3. Fruit 4. Vegetable 5. Milk Food ITEM  A specific food offered within the five components

23. OVS: Considerations at Lunch 23  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 24 OVS optional for all grades 4 food items must be offered from 3 food components (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 25 Alternate Meal Service Locations Lunches Consumed Off-site  May waiver OVS  MUST meet meal pattern  Milk choices MUST be offered

26. OVS Fiscal Action 26 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. DIETARY SPECIFICATIONS & NUTRIENT ANALYSIS 27 Meal Pattern & Nutritional Quality

28. Performance Standard 2 28 Administrative Review Critical Areas Performance Standard 1 Performance Standard 2 Meal Components Dietary Specifications General Areas

29. Overview 29 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)  Trans fat not allowed, except minimal amount of naturally occurring

30. Calorie Ranges 30 Minimum and maximum calorie (kcal) ranges GRADESLUNCH (kcal) BREAKFAST (kcal) Grades K-5550-650350-500 Grades 6-8600-700400-550 Grades 9-12750-850450-600

31. Saturated Fat 31 Limit saturated fat  Same as previous regulatory standard No total fat standard BREAKFASTLUNCH Grades K-5Grades 6-8Grades 9-12Grades K-5Grades 6-8Grades 9-12 < 10 % of Total Calories

32. Sodium Reduction Timeline Target 1 Effective SY 2014-2015 Target 1 Effective SY 2014-2015  Target 1: SY 2014- 2015  Target 2: SY 2017- 2018  Final Target: SY 2022-2023 32 Sodium GRADESLUNCH (mg) BREAKFAST (mg) Grades K-5< 1,230< 540 Grades 6-8< 1,360< 600 Grades 9-12< 1,420< 640 Daily Amount Based on the Average for a 5-Day Week

33. TRANS Fats 33 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 34 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 35 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 36 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 37 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 38 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

39. USDA Non-discrimination Statement 39 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. 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 USDA Program Discrimination Complaint Form http://www.ascr.usda.gov/complaint_filing_cust.htmlprogram.intake@usda.gov