1.   Do separate production records need to be used for K-5 and 6-8 age/grade groups when using a K-8 menu?

No. If a SFA is using the K-8 menu, both K-5 and 6-8 age/grade groups are encompassed in one meal pattern. In this example, only the K-8 production records need to be completed and maintained.

2.   Do separate menus and production records need to be used when serving grades 7-12?

A SFA does not need to have a separate menu for the 7-8 and 9-12 age/grade group.  However, because the two age/grade groups have different meal pattern requirements, the two are/grade groups must be tracked separately on production records indicating the appropriate portion sizes for 7-8 and the 9-12 age/grade groups.

3.   How should the fruit and vegetable components be recorded on a production record?

Documenting the portion size correctly is one of the most significant problems found with production records.  It is best practice to use volume measurements unless you are weighing items.

4.   How should the serving lines be set-up to assist students with making the correct choices for Offer vs serve (OVS) at breakfast and lunch?

All menu items that are part of the reimbursable meal should be included on signage identified near or at the beginning of the serving line so students can easily choose all the food components/items for a reimbursable meal. A best practice is placing fruits/vegetables by the Point of Service (POS) which allows the students to select a fruit or vegetable ensuring a reimbursable meal and avoiding going back through the serving line.

5.   What is the correct crediting for Sun Butter?

Sun Butter credits the same as Peanut Butter which is 2 Tablespoons =1 oz. eq. meat/meat alternate.

6.   Do condiments need to be offered in PC packets or can they be offered as self-serve (bulk)?

Condiments may be offered in PC packets, pre-portioned, or as self-serve. Condiments must be tracked on the production records or on separate production records and maintained on file. Condiments must be included on production records as they contribute towards the dietary specifications (calories, saturated fat, and sodium). Condiments may be included as part of the standardized recipes for a menu items, listed individually on the production records for portion control, or by tracking the average daily amount used historically.

7.   Can rice cakes be served in the Afterschool Snack Program?

Yes. Rice cakes can be served as a grain component in the Afterschool Snack Program. 

8.   Can the school nurse maintain documentation for students who have special dietary needs?

Yes.  Documentation may be maintained by the school nurse. The statement must be signed by a recognized medical authority such as a physician, physician assistant, or a nurse practitioner and must include an identification of the medical or other special dietary condition which restricts the child’s diet, the food or foods to be omitted from the child’s diet, and the food or choice of foods to be substituted.

If you have any questions, please contact the Child Nutrition Program Office at 518-473-8781 or e-mail:  cntraining@nysed.gov.