HealthierUS School Challenge Production Records Voluntary initiative Award program to identify...

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HealthierUS School Challenge Production Records

Transcript of HealthierUS School Challenge Production Records Voluntary initiative Award program to identify...

Page 1: HealthierUS School Challenge Production Records Voluntary initiative Award program to identify exceptional schools Award levels vary Financial incentives.

HealthierUS School ChallengeProduction Records

Page 2: HealthierUS School Challenge Production Records Voluntary initiative Award program to identify exceptional schools Award levels vary Financial incentives.

• 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

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• Required for Silver, Gold and Gold of Distinction

• Not Bronze level

Production Records

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• Production records must reflect the foods listed on the menu

Production Record Errors

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Production records must not have missing information

The Challenge Menu Criteria

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• Meal counts don’t make sense

Production Record Errors

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• Doesn’t show that a reimbursable meal was served

Production Record Errors

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Production Record Errors • Serving size doesn’t match serving size

listed on application

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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

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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

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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

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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!

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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

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Nutrient Standards

• If you are on nutrient standards, send in your analysis with your production records

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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

907.465.8709

[email protected]