Nevada Menu Production Records Part II: Standardized Recipes 4.15.15
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Transcript of Nevada Menu Production Records Part II: Standardized Recipes 4.15.15
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Menu Production Records Part II:Standardized RecipesProduct Formulation StatementsChild Nutrition Labels & USDA Product Information Sheets
April 15, 2015CATRINA PETERS, MS, RD
SCHOOL NUTRITION SERVICES MANAGER
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Today’s Agenda:
Standardized RecipesProduct Formulation StatementsChild Nutrition Labels & USDA Product Information Sheets
NEVADA DEPARTMENT OF AGRICULTURE, FOOD & NUTRITION SERVICES
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• Provide food items of consistent quality• Same amount of product is produced every
time: predictable yield• The same portion is provided each time• Costs are easier to control• Children know what to expect on the menu
Standardized Recipe
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• One that has been tried, adapted & retried several times
• It has been found to produce the same results & yield every time
• Same ingredients used (type & quantity)
Standardized Recipe
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• Same equipment used
• Same recipe may produce different results in a different kitchen
• Recipes are needed for any item with more than one ingredient (for example Beef stir fry, seasoned vegetables, and sandwiches)
Standardized Recipe
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• Yield: serving size and number of servings• All ingredients: identify form (for example
fresh, frozen, canned) • Correct measures, weights, and/or pack size• Preparation procedures• May contain HACCP procedures
What is contained on a StandardizedRecipe?
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Sample Standardized Recipe
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Processed Foods
Definition: Any food that has been subject to processing such as canning, cooking, freezing, dehydration or milling
Child Nutrition Program: USDA Foods or foods purchased from a manufacturer
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Processed Foods
Product has a Child Nutrition Label (voluntary program for manufacturers)
or
Product does not have a Child Nutrition Label
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Child Nutrition Label
• CN logo from FNS USDA • CN Label shows meal contribution statement• Six digit product ID number with month/year• Nutrition facts panel on the processed product
determines calories, saturated fat & sodium• Whole grain rich criteria: new addition
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Child Nutrition Label
Sample CN Label
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No Child Nutrition Label
• Obtain Product Formulation Statement (PFS)• PFS must be on manufacturers’ letterhead• Review PFS and determine if creditable
components are in the finished product• For example, enough beef must be present
in portion size to credit:2.4 oz beef patty credits at 2 oz M/MA
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Product Formulation Statement
Sample PFS• Meat/Meat Alternate• Vegetable• Fruit• Grains
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No Child Nutrition Label
• Obtain nutrition facts panel• Review ingredients• Does product credit to CN meal pattern?• Do the ingredients match description in the
Food Buying Guide (FBG)?
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No Child Nutrition Label
• Sample nutrition factspanel with ingredients
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No Child Nutrition Label
Food Buying Guide for Child Nutrition Contains over 1200 food items for purchasing & yields
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USDA Foods Product Info Sheet
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USDA Foods Product Info Sheet
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No Child Nutrition Label
• Conduct a Yield Study if food not found in Food Buying Guide
• Yield Study Form now available from NDA
• Fruit and Vegetable components
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Yield Study Form
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Menu Planning RecordsWhat must I have for CN program requirements?• Nutrition Facts Panels for all foods• USDA Foods Product Information Sheets• Child Nutrition Labels, if available, or• Product Formulation Statements • Standardized Recipes, if used
• Keep for three years, plus current year
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Best Practices:
• Modify recipes for age/grade groups for portion sizes, flavors, & names
• Only keep most recent CN labels, USDA product info sheets, and product formulation statements in your binders
• Ask for labels from sales reps, brokers and distributing companies, preferably prior to purchasing product
• Do not wait until your Admin. Review to start
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Resources:Nevada Department of Agriculture Food & Nutrition Division (NDA)http://nutrition.nv.gov
United States Department of Agriculture (USDA)http://www/fns.usda.gov/tn/food-buying-guide-school-meal-programshttp://www.fns.usda.gov/usda-recipes-schoolshttp://www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets
National Food Service Management Institute (NFSMI)http://www.nfsmi.org/ResourceOverview
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Webinar archive:
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