HEALTHIERUS SCHOOL CHALLENGE

REQUIRED SUPPORTING DOCUMENTATION

TN Enrollment Form

Menus

Component crediting information (CN labels, product formulation sheets, recipes, etc)

Whole grain documentation

6 cent certification worksheets

Production Records

TN ENROLLMENT FORM

Verification of TN enrollment

Found at: 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

MENU

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)

MENU

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

COMPONENT CREDITING INFORMATION

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

PARTS OF A CN LABEL

WHOLE GRAIN INFORMATION

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

COMMON GRAINS IN BREAD PRODUCTS

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

WHOLE GRAIN RICH DOCUMENTATION

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

6 CENT CERTIFICATION WORKSHEETS

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

PRODUCTION RECORDS

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

PARTS OF A PRODUCTION RECORD

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

SAMPLE PRODUCTION RECORD

SALAD BAR PRODUCTION RECORDS

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

TECHNICAL ASSISTANCE

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)266-2741

or

Kelly Williams, RDN,CD at kelly.williams@dpi.wi.gov or (608)267-9120

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.