Schedule B. Nutritional Standards

Transcription

1 Schedule B Nutritional Standards The District requires that meals be prepared with ingredients closest to its natural source, without any harmful additives. Products should not contain ingredients that include high fructose corn syrup, hydrogenated oil, artificial flavors and coloring, etc. Use of highly processed commodity products must be kept to a minimum. The following nutritional guidelines are required as part of the school nutrition program. Any additional costs associated with complying with these requirements must be factored as part of the FSMC proposal. 1. All products must have zero trans fats 2. Milk and chicken products must be hormone and antibiotic free 3. Chicken nuggets must be a whole muscle chicken product 4. Yogurt must be organic and smoothies and/or parfaits must use organic yogurt. 5. All condiments must be free of high fructose corn syrup 6. Breads must be 100% whole grain and contain no high fructose corn syrup 7. Breads, tortilla wraps, panini bread and pita bread must be free of hydrogenated oil 8. Dressings must be all natural with no artificial ingredients or high fructose corn syrup 9. Yogurt must be 100% all natural containing no artificial ingredients 10. Taco shells and nacho chips must be free of hydrogenated oil 11. Pancakes and waffles bust be whole grain and contain no artificial colors/flavors 12. Pasta purchased should be Barilla whole grain or equivalent 13. Brown rice must be the primary offering 14. Pizza crust must be whole grain 15. Tuna must be dolphin safe and packed in water 16. Purchased canned fruits must be packed in water or natural juices. Purchased fruit canned in syrup of any kind is prohibited

2 17. All vegetables served must be fresh or frozen; no purchased canned vegetables with the exception of beans, legumes, and tomato products will be acceptable 18. Cheese must be low fat 19. Mayonnaise must be low fat Daily Meal Pattern Standards It is the intent of the District to provide its students and staff with a nutritious, quality food program featuring freshly prepared foods which are properly prepared and presented well. The variety of offerings must meet nutritional requirements set forth in this bid specification. The District has an interest in offering a variety of vegetarian and healthier choices to its students. When designing menus, the FSMC should take into consideration the addition of vegetarian, reduced fat, low sodium and low cholesterol offerings. High School and Middle School Menu Standards & Specifications A branded food court concept is currently in place at the High School. The successful FSMC is required to continue offering this type of service, to include a minimum of the following concepts daily: Hot Entrees FSMC must offer the following minimum entrees daily plus required meal components form the following stations: Traditional Hot Entrees 2 hot entrée specials plus pasta and marinara sauce daily Grilled Entrees Beef burgers, cheeseburgers, chicken patties, spicy chicken patties, veggie burger or turkey burger plus a special of the day. Daily Pizza Entrees Plain cheese, vegetarian, meat topped and daily special pizza Grab and Go 2 meat and 1 vegetarian sandwich and 4 entrée salads with M/MA, 1 garden salad and yogurt parfait with fruit and granola. Made to Order Deli Entrees Featuring Boar s Head or equivalent products All bread must only be 100% whole wheat bread or multi grain selections. This includes rolls, hamburger buns, pitas, and bagels. Breads, tortilla wraps, panini bread, pita bread, taco shells and nacho chips must be free of hydrogenated oils and high fructose corn syrup. Pasta selections must feature whole grain pasta. Pasta should be offered with

3 and without sauce to give students a choice. Rice is to be brown rice. Cheeses and condiments must be low fat. A choice of at least two fresh or frozen vegetables must be available plus the students must have access to entrée salad and a side salad bar. The side salad bar must be offered with each entrée and include a romaine salad with a minimum of five (5) fresh raw vegetables and one (1) bean or legume. Low fat dressings must be offered at the salad bar. The vegetable selection must comply with the HHFKA required vegetable pattern of the day. Canned vegetables, with the exception of beans, legumes and tomato products, are not permitted. A choice of at least two fruits choices are offered daily, with at least one being fresh and the other either canned or frozen fruit. Canned fruit is to be in water or natural juices only and varied over the course of a week; fresh fruit can be rotated seasonal as available, and should include an assortment of apples pears, melons, seedless grapes, bananas, plums, peaches, and oranges. Canned fruit in any kind of syrup is prohibited. Grab and Go Grill Station FSMC must also offer a variety of grill favorites daily, such as hamburgers, cheeseburgers, turkey burgers, vegetable burgers, chicken patties, spicy chicken patties with a rotating menu of daily specials should include items like grilled chicken, grilled cheese, philly cheesesteak, meatball heroes, etc. All items must be freshly cooked. Students who choose Grab and Go lunches are also to be offered all the required meal components. Pizza Station Pizza pies are to be made fresh from scratch daily using only whole grain dough. A minimum of three (3) different toppings must be offered daily a plain cheese, a vegetarian, and a meat topped pizza. FSMC must also offer a rotating menu of daily specials that should include items like cheese calzones, stromboli, and other Italian specialties as a reimbursable meal, also made with whole grain dough. All pies must be 16 inches in diameter and are to be sliced into not more than 8 slices per pie equaling to a minimum 2 M/MA of low fat 100% cheese and 2 grains. Grab and Go Selection A complete selection of pre-packaged sandwiches and salads is to be offered for sale daily. Sandwiches and salads must be offered complete with a protein source with a minimum 2 M/MA, 2 grains, fruit and milk to make a complete meal. Although all components of the meal must be offered, they do not have to be pre-packaged together. Daily sandwich selections must include a minimum of two (2) meat options and one (1) vegetarian selections, all offered on whole wheat breads. The rotating sandwich menu, at a minimum, will be a combination of cold cuts and cheese, grilled chicken, tuna salad, chicken salad, and egg salad. Other selections are encouraged.

4 The rotating salad menu, which must offer a minimum of four (4) M/MA choices plus one (1) garden salad daily. Options might include grilled Chicken Caesar Salad, Buffalo Chicken Salad, Chef Salad, Cobb Salad, Greek Salad, Oriental Chicken Salad, Spinach Salad, and Tuna, Chicken or Egg Salad platters. All salads (sides and plates) should consist of romaine lettuce and at least two other vegetables. All salads should be offered with a variety of dressings. Salad dressings must be all natural with no artificial ingredients or high fructose corn syrup. All a la carte salads are to be prepared fresh daily and served in covered packages consistent with current food standards. Made to Order Deli Entrée FSMC must offer a made to order deli station featuring Boar s head or similar quality cold cuts. A daily minimum of four (4) premium deli meats and crispy chicken patties, four (4) cheeses and two (2)composed salads (chicken, tuna egg) daily. At minimum, toppings must include lettuce, tomato, onion, pickles and roasted red peppers (at no additional charge) and appropriate condiments to include mustard, low fat mayo, hot sauce, low fat ranch, low fat Italian dressing, BBQ sauce and Honey Mustard. A rotating menu of Daily specials should include items like Buffalo Chicken Wrap, Grilled Chicken with Pesto or Italian Combo Hero. Soups In the colder months soup must be offered on a rotating basis at least three times a week as an a la carte option, but the FSMC is encouraged to offer soup as part of the reimbursable meal. Elementary School Menu Standards & Specifications Currently the FSMC must offer two hot alternative entrees daily with the required meal components. The district reserves the right to increase meal options at their discretion. Daily cold offerings must include 3 M/MA items including sandwiches made with Boar s Head or similar quality cold cuts, bagel and cereal with crackers meals with all natural yogurt and a cheese stick, and Garden Salad and Garden Salad with M/MA such as crispy chicken patty or Chefs salad. At least once per month Brunch for Lunch must be offered. Included items such as pancakes and waffles must be whole grain and must not contain trans fats, high fructose corn syrup or artificial colors or flavors. Pizza must be on whole wheat breads or whole grain dough and must contain 2 M/MA of low fat 100% cheese and 2 grains. A choice of at least one hot vegetable and a variety (at least 3) of fresh raw vegetables with low fat dressings plus a Romaine based tossed salad must be offered at lunch. Canned vegetables, except for beans, legumes and tomato products, are not permitted. A choice of at least two fruits are offered daily; at least one fresh fruit option and one either canned or frozen fruit. Canned fruit is to be in water or natural juices only and varied over the course of a week. Fresh fruit can be rotated seasonally as available and should include an assortment of apples, pears, melons, seedless grapes, bananas, plums, peaches, and oranges. Canned fruit in any kind of syrup is prohibited.

5 Students shall receive a choice of fat free chocolate milk, 1% low fat white milk or fat free milk. All entrees are also available as an a la carte purchase.