Required Documentation H EALTHIER US S CHOOL C HALLENGE Alicia Dill, RDN, CD, CDE Nutrition Education Consultant WI Department of Public Instruction – School Nutrition Team

R EQUIRED S UPPORTING D OCUMENTATION  TN Enrollment Form  Menus  Component crediting information (CN labels, product formulation sheets, recipes, etc)  Whole grain documentation  6 cent certification worksheets  Production Records

TN E NROLLMENT F ORM  Verification of TN enrollment  Found at: /srchpage.asp /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: /TN_Enrollment_Form/enrollment.php /TN_Enrollment_Form/enrollment.php

M ENU  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)

M ENU  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

C OMPONENT C REDITING I NFORMATION  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

P ARTS OF A CN L ABEL

W HOLE G RAIN I NFORMATION  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

C OMMON G RAINS IN B READ P RODUCTS 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

W HOLE G RAIN R ICH D OCUMENTATION  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 C ENT C ERTIFICATION W ORKSHEETS  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

P RODUCTION R ECORDS  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

P ARTS OF A P RODUCTION R ECORD  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

S AMPLE P RODUCTION R ECORD

S ALAD B AR P RODUCTION R ECORDS  Items available  Planned Portion Size  Amount prepared  Amount leftover Additional training on production records may be found at:

T ECHNICAL A SSISTANCE  DPI-SNT is happy to help you complete your application  Please contact: Alicia Dill, RDN, CD, CDE at or or Kelly Williams, RDN,CD at or

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