1. PRESENTED BY: RENELLE LEINBACH RACHEL WHITE & AMY MINAUDO Reminder Binder: The Nuts and Bolts of Certification

2. Certification Timeline Supporting documentation must reflect current meal service Meals served within the calendar month or the month before the certification materials are submitted Early submission (before September 30, 2012) Planned meals to be served for a week in October 2012 If certifying a week in October and if ALL Certification Documentation for an SFA is submitted by November 30, 2012 to the state agency, AND Documentation is certified Reimbursed back to October 1, 2012 for all lunches claimed Supporting documentation must reflect current meal service Meals served within the calendar month or the month before the certification materials are submitted Early submission (before September 30, 2012) Planned meals to be served for a week in October 2012 If certifying a week in October and if ALL Certification Documentation for an SFA is submitted by November 30, 2012 to the state agency, AND Documentation is certified Reimbursed back to October 1, 2012 for all lunches claimed Between CN Resource and the State Agency a 60 day timeline applies

3. Worksheet Grade Groupings Breakfast: Lunch: K-12 K-5 6-8 9-12 K-5 K-8 6-8 9-12 RCCI: 7 day Special SFAs: 4 day State Agency Approval Required

4. How Many Menus to Send..? If a school serves only one age grade group, they are expected to have ONE lunch menu, regardless of the number of serving lines. SFAs may have a single menu for multiple schools if the same menus are served Each unique menu type for each grade group needs to be submitted SFAs must submit one week of lunch menus and breakfast, if applicable If a school serves only one age grade group, they are expected to have ONE lunch menu, regardless of the number of serving lines. SFAs may have a single menu for multiple schools if the same menus are served Each unique menu type for each grade group needs to be submitted SFAs must submit one week of lunch menus and breakfast, if applicable

5. Menu Determination Sample 5 site SFA: 3 sites are elementary schools - grades K-5 1 site is middle school – grades 6-8 1 site is high school – grade 9-12 Each site offers breakfast and lunch All Elementary schools follow the same lunch menu The middle school and high school have unique lunch menus All schools follow the same breakfast menu How many menus and which spreadsheets should be used for certification of this SFA? This SFA will submit 4 menus to include k-5 lunch, 6-8 lunch, 9-12 lunch and k-12 breakfast spreadsheets. Sample 5 site SFA: 3 sites are elementary schools - grades K-5 1 site is middle school – grades 6-8 1 site is high school – grade 9-12 Each site offers breakfast and lunch All Elementary schools follow the same lunch menu The middle school and high school have unique lunch menus All schools follow the same breakfast menu How many menus and which spreadsheets should be used for certification of this SFA? This SFA will submit 4 menus to include k-5 lunch, 6-8 lunch, 9-12 lunch and k-12 breakfast spreadsheets.

6. Menu Determination Sample 3 site SFA: 2 sites are elementary/middle schools - grades K-8 1 site is high school – grade 9-12 Each site offers lunch only All 3 sites have a unique lunch menu One of the elementary/middle schools offer the same menu to all students – K-8 One of the elementary/middle schools offers a menu to K-5 and a different menu to 6-8. How many menus and which spreadsheets should be used for certification of this SFA? There will be four menus (1 k-8, 1 k-5, 1 6-8, and 1 9-12 lunch worksheets) Sample 3 site SFA: 2 sites are elementary/middle schools - grades K-8 1 site is high school – grade 9-12 Each site offers lunch only All 3 sites have a unique lunch menu One of the elementary/middle schools offer the same menu to all students – K-8 One of the elementary/middle schools offers a menu to K-5 and a different menu to 6-8. How many menus and which spreadsheets should be used for certification of this SFA? There will be four menus (1 k-8, 1 k-5, 1 6-8, and 1 9-12 lunch worksheets)

7. Going Through the Binder Intro to Your Reminder Binder and Flowchart: Goes over steps to start and complete pre- certification process Provides information regarding submitting documentation and how to get help

8. Going Through the Binder: Step 1 Introduction to the Website: A website has been created for each SFA to use for certification. www.6centreview.org www.6centreview.org A log in to the site has been emailed to you Filling out the initial questionnaire: Provides instructions on how to submit the initial questionnaire

9. Going Through the Binder: Step 2 Introduction: Provides details on the information contained in step 2 and how to go about the whole process

10. Method 1 CN Resource will complete the worksheetsSubmit: All supporting documents Monthly menus Production Records Nutrition Facts Labels CN Labels USDA Foods Fact Sheets Standardized Recipes

11. Method 2 CN Resource verifies completed worksheets Submit: Completed worksheets and simplified nutrient assessment All supporting documents Monthly menus Production Records Nutrition Facts Labels CN Labels USDA Foods Fact Sheets Standardized Recipes

12. Method 3 CN Resource verifies completed worksheets and nutrient analysis Submit: Completed menu worksheet Nutrient analysis (USDA approved software) All supporting documents Monthly menus Production Records Nutrition Facts Labels CN Labels USDA Foods Fact Sheets Standardized Recipes

13. Going Through the Binder: Step 2 Method 3 Additional Instructions: Only follow these instructions if you use a USDA approved software and will be sending us a nutrient analysis.

14. Going Through the Binder: Step 2 Sample Monthly Menu: Example of what a monthly menu should look like. Please highlight or indicate in some manner what week you have selected for review.

15. Going Through the Binder: Step 2 Instructions for the New Mexico Production Record:

16. Going Through the Binder: Step 2 Production Record Form:

17. Going Through the Binder: Step 2 Sample Standardized Recipe: Will show you how to format your standardized recipes

18. Going Through the Binder: Step 2 Standardized Recipe Form: Use this form to standardize any recipes you may have for the week of review.

19. Going Through the Binder: Step 2 Sample Nutrition Facts Label: Please make sure to use manufacturers nutrition labels. Nutrition information taken from other sources may be inaccurate or missing vital facts.

20. Going Through the Binder: Step 2 Sample CN Label: If any products used in your recipes or menu for the week of review have CN labels, please submit with documentation. This makes the process go faster and smoother.

21. Going Through the Binder: Step 2 Menu Checklist: Will help you get an idea if the week of menus you are submitting will meet the new meal pattern.

22. Going Through the Binder: Step 2 – Supporting Docs Menu Tabs: Under each menu tab, you can organize your documentation according to the checklist provided. There are multiple menu tabs to organize the unique menus your SFA might have.

23. Going Through the Binder: Step 3 Intro and Flowchart: Step 3 provides additional instructions if you will be filling out the menu spreadsheets yourself. Information and flow chart on determining a unique menu is also in step 3

24. Going Through the Binder: Step 3 Downloading the USDA Worksheets: Log in to access the most up to date versions of the spreadsheets.

25. Going Through the Binder: Step 4 Menu Upload Instructions: Once you have gathered all of your certification documents you are ready to upload Use the Upload Menu Support Documents on the website to submit your information Please organize by day Mon-Fri No holiday weeks are allowed

26. Going Through the Binder: Step 5 Flowchart:

27. Going Through the Binder: Step 6 Where to view results: Once CN Resource is finished completing or analyzing your menus, results will be posted to the website.

28. Going Through the Binder: Step 6 Flow Chart: We will work with you to make any changes necessary to the menu. Respond as quickly as possible since we must adhere to the 60 day time limit. Moving outside of the 60 days could cause a whole new week to be submitted.

29. Going Through the Binder: Resources Basics at a Glance: Overview of conversions that may be helpful in planning your menus and recipes.

30. Going Through the Binder: Resources