1. CN Labeling 1

2. Voluntary Federal labeling program for Child Nutrition Programs Who runs the Program? o USDA’s Food and Nutrition Service in cooperation with Food Safety Inspection Service (FSIS) Agricultural Marketing Service (AMS) National Marine Fisheries Service (NMFS)

3. CN Labeling Eligible Products o Main dish products contributing to meat/meat alternate component beef patties cheese or meat pizzas meat or cheese and bean burritos breaded fish portions

4. CN Labeling Label claims will now support the Final Rule and Meal Patterns for NSLP and SBP o Labels will identify whole grain-rich items in crediting statement (WGR Grains) o Products that include vegetable subgroups will identify those subgroups on the CN label

5. CN Labeling

6. HOW DO I IDENTIFY A CN LABEL? A CN label will always contain the following: o The CN logo ( which is a distinct border)

7. CN label will always contain the following (cont’d) The meal pattern contribution statement: o Each 4.5 Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.o serving of WGR Grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, and 1/8 cup other vegetable for Child Nutrition Meal Pattern Requirements.

8. CN label will always contain the following (cont’d) A 6-digit product identification number: 099135 Where is this identification number usually found: (Upper right hand corner)

9. CN label will always contain the following (cont’d) The month and year of approval

10. QUESTIONS If ever in doubt as to the current status of a CN label – go to the following website: o www.fns.usda.gov/cnd/cnlabeling/author ized.htm www.fns.usda.gov/cnd/cnlabeling/author ized.htm o Then click on the following USDA/USDC Authorized CN Labels (4/5/2012) USDA/USDC Authorized CN Labels

11. WHAT ARE THE ADVANTAGES OF USING CN LABELS Clearly identifies the contribution of a product toward the meal pattern Protects a school from exaggerated claims about a product

12. DO CN LABELED PRODUCTS COST MORE? Cost should be similar. Cost comparison between two meat products should be based on the cost per ounce (or pound) that contributes to the meal pattern requirements NOT on the product cost per ounce (or pound).

13. CN Label REVIEW CN LABEL IS BASED ON 4 COMPONENTS OF THE LABEL: o Product name is clearly visible -- typically at the top of the label in very large letters o There is an ingredient statement which lists ingredients in order of predominance o There is a CN Logo.

14. CN Label Review (cont.) A 6-digit identification number in the right upper corner o (A CN number consisting of all zeros or all x’s should definitely be a red flag.  The date should occur in the past, as it reflects the original approval date  The inspection legend should be visible.

15. CN Label Review (cont) IMPORTANT: o IF ONE OF THESE COMPONENTS IS MISSING – THIS IS NOT A VALID CN LABEL

16. CN Label Activity Based on the CN label used in this presentation – what is the meal pattern contribution of the following: 4.5 oz. Chicken Stir-Fry Bowl__________ WGR______________ Dark Green Vegetable___________ Red/Orange Vegetable___________ Other Vegetable________________

17. CAUTION If the information in the above exercise is not included on the label: WHICH IS KNOWN AS THE CN CREDITING STATEMENT IT IS NOT A TRUE CN LABEL Must have documentation before serving NO DOCUMENTATION DO NOT USE IT!!!!