Hettinger Wins Healthier US School (HUSSC) Challenge!
Hettinger Public School is our latest HUSSC winner. Congratulations to Principal Lyn Hendry and cook manager Donna Thomason in achieving silver status as a Healthier US School.
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How to Get Six Cent Certified on the New Meal Pattern
The six cents certification allows an additional reimbursement of six cents per reimbursable lunch if school food authorities are certified to be in compliance with the new meal pattern. Required documents to be submitted to NDDPI for the six cents performance-based reimbursement include:
- one week menu for breakfast and lunch; (Please circle the week if using a monthly menu),
- production records for breakfast and lunch for that week,
- salad bar production records for that week,
- recipes, CN labels, and/or nutrient facts for main entrées and bread/grain items, and
- menu template with items listed.
The menu template is on our website
- School food authorities (SFA’s) must attest in writing that the materials submitted for certification are representative of the ongoing meal service within the SFA. We have developed an attestation form for you to sign. We do not send this form to you until your menu is precise.
Schools can also enter their menus into the USDA Excel spreadsheets on our web site. Scroll down to Certification for Additional Six Cents. If you enter the menu into the worksheets, we will be able to approve the menu quicker than if we have to enter the information. Completing the worksheets will also let you know if your menu meets the criteria before you send it in.
If you cannot do the Excel worksheets, send the required documentation and we will enter your menu into the USDA worksheets for you.
Please call or write Deb, Kaye, Shayna or Joe if you have any questions at 1-888-338-3663, or firstname.lastname@example.org or 328-3718 or email@example.com or 328-2275 or firstname.lastname@example.org or 328-3549 or email@example.com or 328-3237. Schools east of Jamestown can also contact Lesli Murch at firstname.lastname@example.org or 1-888-788-8901.
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New Meal Pattern Tips
It appears that some schools are so frightened of going over the bread limit that they are not serving enough bread to high school students or using the full amounts allowed. Students in grades 9-12 must be offered two bread/grain servings every day at lunch. The bread/grain limit for grades 9-12 is 12 ounces per week, which means you can serve 3 ounces of bread/grain 2 days a week.
We can round the weight of bread and meat items down to the nearest quarter ounce. Please take full advantage of this. Buns can be 2.2 ounces and count as 2 ounces. If your students really miss croutons or cheese, serve a .24 ounce portion. Also, 1 heaping teaspoon of peanut butter (slightly less than 1 ½ teaspoons) could be rounded down to zero. We would still count the calories in the small portions, however, it does give you more leeway in offering additional bread and meat/meat alternate items.
The offer vs. serve requirement is that 1/2 cup of fruit OR vegetables must be on every tray, NOT BOTH. The student can certainly take both; however, please do not force students to take fruits and vegetables against their will when only one is required.
The garbanzo beans are not going over as well as we had hoped. Most schools are having better luck with black beans. Please rinse the beans so they are not messy on the salad bar. It might be better to buy beans in small household size cans instead of number 10 cans if the beans do not go quickly.
Salt shakers are allowed. Regular ranch dressing is allowed if you can afford the calories.
Production Record Book
The planned serving sizes in the Production Record Book must be the required amount to be offered. High school students need to be offered 1 cup of fruit and 1 cup of vegetables. The planned serving size for fruits and vegetables needs to state 1 cup even if students only take ½ cup. Students in grades K-8 need to be offered ¾ cup of vegetables. The production record book must state that the planned serving was ¾ cup even if the students only take ½ cup. Please remember, the book has planned serving sizes, not the amount each student actually takes. The other columns in the book are to be filled out with the TOTAL amount used, just like before.
Some schools are making the record keeper tally up how many students were K-5, 6-8 or 9-12. That is not necessary. If you usually split your numbers some other way or had a total student count, write it in the production record book like you did last year.
In the milk column, circle the kinds you offer and write a total amount. We will ask for an exact amount of each kind of milk for one week every three years for a nutrient analysis, but we do not need it separated out every single day.
For the vegetable subgroups, if you know broccoli is dark green, circle the G. Beans are L for legumes, carrots are R for red/orange. If you are not sure, do not worry about circling any letters. If you are serving carrots or tomatoes, romaine or broccoli, beans, potatoes or corn and some other vegetable like celery, once a week, you are fine.
Recording seconds should not take much time. If you serve 300 chicken burgers to 200 people, 100 were seconds. The planned serving size is “1”, the total amount used is “300, (100 seconds)”.
If you have a small amount of food leftover, for example, ten percent over the estimated number of students, the food can be served out. If you make 300 chicken burgers for 200 students, that would not be considered leftovers, it is planned seconds that need to be charged for. True leftovers can be served to the last students or the oldest students, whatever the school decides.
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Thirty Four School Districts Achieve
6 Cent Menu Certification
on the New Meal Pattern!
Congratulations to the following districts:
ND School for the Deaf
St. Joseph’s Devils Lake
St. Joseph’s Williston
ND Youth Correctional Center
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In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.
To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired 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.
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