Documents/Forms
Crediting Foods in the SFSP
The resources below provide guidance on determining whether foods and beverages credit toward the U.S. Department of Agriculture's (USDA) meal patterns for the SFSP.
Crediting Commercial Processed Products |
Crediting Foods Prepared on Site
Crediting Requirements for the SFSP Meal Pattern Components
Crediting Commercial Processed Products in the SFSP
SFSP sponsors must obtain appropriate documentation to indicate that commercial products credit toward the SFSP meal patterns. For example, to credit a commercial breaded chicken patty as 2 ounces of the meat/meat alternates component, the manufacturer’s documentation must indicate that one serving of the product contains 2 ounces of cooked chicken. Allowable documentation includes:
- the original Child Nutrition (CN) label from the product carton or a photocopy or photograph of the CN label shown attached to the original product carton; or
- a product formulation statement (PFS) signed by an official of the manufacturer stating the amount of each meal pattern component contained in one serving of the product.
These are the only acceptable records for documenting a commercial product’s contribution to the USDA meal patterns. Without this documentation, SFSP sponsors cannot credit commercial products toward the SFSP meal patterns.
- Child Nutrition (CN) Labels
- CN Authorized Manufacturers and Labels (USDA)
- CN Labeling Program (CSDE)
- CN Labeling (USDA)
- Presentation: CN Labels and Product Formulation Statements (USDA)
- USDA Memo SP 11-2015v2, CACFP 10-2015 and SFSP 13-2015: CN Labels Copied with a Watermark Acceptable Documentation
- USDA Memo SP 27-2015, CACFP 09-2015 and SFSP 12-2015: Administrative Review Process Regarding the Child Nutrition (CN) Label, Watermarked CN Label and Manufacturer’s Product Formulation Statement
- Product Formulation Statements
- Presentation: CN Labels and Product Formulation Statements (USDA)
- Product Formulation Statements (USDA’s Food Manufacturers/Industry webpage)
- Tips for Evaluating a Manufacturer's PFS (USDA)
- Product Formulation Statements (CSDE)
- USDA Product Formulation Statements (USDA’s Food Manufacturers/Industry webpage)
- Grains/Breads: Product Formulation Statement for Documenting Grains/Breads Servings in the Child and Adult Care Food Program, Summer Food Service Program, and NSLP Afterschool Snacks (USDA)
- Meat/Meat Alternates: Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products in Child Nutrition Programs (USDA)
- Vegetables/Fruits: Product Formulation Statement for Documenting Vegetables and Fruits in the Child and Adult Care Food Program, Summer Food Service Program, and NSLP Afterschool Snacks (USDA)
- Documentation for Processed Foods
- Accepting Processed Product Documentation in the SFSP (CSDE)
- Food Buying Guide for Child Nutrition Programs (USDA)
- USDA Memo TA-2010 (v.3): Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements
- Yield Study Form for Child Nutrition Programs (CSDE
Crediting Foods Prepared on Site in the SFSP
To credit foods prepared on site toward the SFSP meal patterns, SFSP sponsors must maintain standardized recipes that document the crediting information per serving. For example, to credit macaroni and cheese as 2 ounces of the meat/meat alternates component and 2 ounces of the grains/breads component, the recipe must indicate that each serving contains 2 ounces of cheese and 1 cup of whole-grain or enriched pasta.
- Food Buying Guide
- Portion Control
- Standardized Recipes
- Basic Culinary Math for School Nutrition Professionals (ICN)
- Manager’s Corner: Standardized Recipes (ICN)
- No Time to Train: Short Lessons for School Nutrition Assistants: Identifying the Parts of a USDA Quantity Recipe (ICN)
- Measuring Success with Standardized Recipes (ICN)
- On the Road to Professional Food Preparation eLearning: Recipe Adjustments (ICN)
- Recipes for Child Nutrition Programs (CSDE's Menu Planning for Child Nutrition Programs webpage)
- Standardized Recipe Form for the SFSP (CSDE)
- Using Standardized and Quantity Recipes: pages 58-59 in the USDA's Nutrition Guide: Summer Food Service Program
- What’s Standard About Standardized Recipes? (SNA)
- Why Use Standardized Recipes? Fact Sheet (ICN)
- Weights and Measures
- Basics at a Glance: Recipe abbreviations, measurement conversions, portioning tools, and steamtable pan capacity (ICN)
- Weights and Measures (ICN)
- On the Road to Professional Food Preparation eLearning: Weights and Measures (ICN)
Crediting Requirements for the SFSP Meal Pattern Components
The resources below provide guidance on meeting the crediting requirements for the four SFSP food components: milk; meat/meat alternates; vegetables and fruits; and grains/breads.
Milk | Meat/Meat Alternates | Vegetables/Fruits | Grains/Breads
Milk Component for the SFSP
Milk must be pasteurized, meet all state and local requirements, and contain vitamins A and D at levels specified by the Food and Drug Administration (FDA). The milk component includes pasteurized unflavored or flavored whole milk, reduced-fat (2%) milk, low-fat (1%) milk, fat-free milk, buttermilk, lactose-reduced milk, and acidophilus milk. Recommended types of milk include unflavored whole milk for age 1; unflavored low-fat or fat-free milk for ages 2-5; and unflavored or flavored low-fat or fat-free milk for ages 6 and older. SFSP menus may offer lactose-reduced or lactose-free milk to children who are lactose intolerant.
Overview of Requirements: Requirements for the Milk Component of the SFSP Meal Patterns (CSDE)
- Food Buying Guide (Section 5: Milk)
- Milk Substitutes
- USDA Memo SP 07-2010, CACFP 04-2010 and SFSP 05-2010: Questions and Answers: Fluid Milk Substitutions (Applies only to school sponsors of the SFSP)
Meat/Meat Alternates Component for the SFSP
The required servings for the meat/meat alternates component refer to the edible portion of cooked lean meat, poultry, or fish, e.g., cooked lean meat without bone, breading, binders, fillers, or other ingredients. Different types of meat and meat alternates require different amounts to credit as 1 ounce of the meat/meat alternates component. A 1-ounce serving of the meat/meat alternates component equals 1 ounce of lean meat, poultry, or fish (without binders, fillers, extenders, and liquids); 1 ounce of cheese (low-fat recommended); 2 ounces of cottage or ricotta cheese, cheese food/spread, or cheese substitute (low-fat recommended); ¼ cup of cooked beans and peas (legumes); ½ large egg; 2 tablespoons of nut or seed butters; 1 ounce of nuts or seeds; 1 ounce of tempeh; 3 ounces of surimi; ½ cup of yogurt; and 1 ounce of alternate protein products (APPs). Tofu does not credit in the SFSP.
The minimum creditable amount is ¼ ounce. If a food item provides less than the full-required serving, the SFSP menu must include the additional amount from other meat/meat alternates.
Overview of Requirements: Requirements for the Meat/Meat Alternates Component of the SFSP Meal Patterns (CSDE)
- Alternate Protein Products (APPs)
- Commercial Products
- Crediting Commercial Meat/Meat Alternate Products in the SFSP (CSDE)
- Crediting Deli Meats in the SFSP (CSDE)
- USDA Memo SP 01-2016: Procuring Local Meat, Poultry, Game, and Eggs for Child Nutrition Programs
- Dried Meats
- USDA Memo SP 21-2019, CACFP 08-2019 and SFSP 07-2019: Crediting Shelf-Stable, Dried and Semi-Dried Meat, Poultry, and Seafood Products in the Child Nutrition Programs
- USDA Webinar: Moving Forward: Update on Food Crediting in Child Nutrition Programs with Guidance for Dried Meat Products (April 24, 2019)
- Food Buying Guide (Section 1: Meat/Meat Alternates)
- Legumes
- Crediting Legumes in the SFSP (CSDE)
- USDA Memo SP 26-2019, CACFP 13-2019 and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
- More resources: see "Legumes (Beans/Peas)" in the CSDE'S Resource List for Menu Planning and Food Production in Child Nutrition Programs
- Nuts and Seeds
- Tempeh and Surimi
- USDA Memo SP 24-2019, CACFP 11-2019 and SFSP 10-2019: Crediting Surimi Seafood in the Child Nutrition Programs
- USDA Memo SP 25-2019, CACFP 12-2019 and SFSP 11-2019: Crediting Tempeh in the Child Nutrition Programs
- USDA Webinar: Additional Meat/Meat Alternates Options for CNPs: Crediting Tempeh and Surimi (May 8, 2019)
- Yogurt
- Crediting Yogurt in the SFSP (CSDE)
Vegetables/Fruits Component for the SFSP
The vegetables/fruits component includes fresh, frozen, and canned vegetables; fresh, frozen, dried, and canned fruit (packed in water, full-strength juice, or light syrup); and pasteurized full-strength juice (fruit, vegetable, or combination). A serving of fruit may include the juice in which it is packed. A serving of cooked vegetables must be drained.
The minimum creditable amount is ⅛ cup. If a food item provides less than the full-required serving, the SFSP menu must include the additional amount from other vegetables/fruits.
Juice cannot credit for more than half of the vegetables/fruits component at lunch and supper. Juice cannot be served at snack when milk is the only other snack component. The USDA recommends serving whole fruits (fresh, frozen, canned, and dried) more often than juice.
Overview of Requirements: Requirements for the Vegetables/Fruits Component of the SFSP Meal Patterns (CSDE)
- Coconut
- USDA Memo SP 34-2019, CACFP 15-2019 and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the Child Nutrition Programs
- Food Buying Guide
- Section 2: Vegetables: Overview of Crediting Requirements for the Vegetables Component (USDA)
- Section 2: Vegetables: Yield Table for Vegetables (USDA)
- Section 3: Fruits: Overview of Crediting Requirements for the Fruits Component (USDA)
- Section 3: Fruits: Yield Table for Fruits (USDA)
- Juice
- Crediting Juice in the SFSP (CSDE)
- Legumes
- Crediting Legumes in the SFSP (CSDE)
- USDA Memo SP 26-2019, CACFP 13-2019 and SFSP 12-2019: Crediting Pasta Products Made of Vegetable Flour in the Child Nutrition Programs
- More resources: see "Legumes (Beans/Peas)" in the CSDE'S Resource List for Menu Planning and Food Production in Child Nutrition Programs)
- Smoothies
- Crediting Smoothies in the SFSP (CSDE)
- USDA Memo SP 40-2019, CACFP 17-2019 and SFSP 17-2019: Smoothies Offered in the Child Nutrition Programs
Grains/Breads Component for the SFSP
Grains/breads must be whole grain, enriched, or contain a blend of whole and enriched grains. Bran and germ credit the same as enriched and whole grains. Breakfast cereals must be whole grain, enriched, or fortified.
The minimum creditable amount is ¼ ounce. If a food item provides less than the full-required serving, the SFSP menu must include the additional amount from other grains/breads.The serving size must meet the required weight (groups A-G) or volume (groups H-I) in Serving Sizes for Grains/Breads in the SFSP, or provide the minimum creditable grains per serving.
Overview of Requirements: Requirements for the Grains/Breads Component of the SFSP Meal Patterns (CSDE)
- Breakfast Cereals
- Creditable Grains
- Crediting Enriched Grains in the SFSP (CSDE)
- Crediting Whole Grains in the SFSP (CSDE)
- USDA Memo SP 34-2019, CACFP 15-2019 and SFSP 15-2019: Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the Child Nutrition Programs
- Food Buying Guide (Section 4: Grains)
- Popcorn
- USDA Memo SP 23-2019, CACFP 10-2019 and SFSP 9-2019: Crediting Popcorn in the Child Nutrition Programs
- Serving Size
- Calculation Methods for Grain Servings in the SFSP (CSDE)
- Exhibit A Grains Tool (USDA's Food Buying Guide)
- Webinar: Exhibit A Grains Tool to the Rescue (USDA)
- Note: "Exhibit A” refers to the USDA’s document, Exhibit A: Grain Requirements for Child Nutrition Programs, which summarizes the different grain requirements (ounce equivalents and servings) for different Child Nutrition Programs. Grains/breads servings are required for the SFSP.
- Serving Sizes for Grains/Breads in the SFSP (CSDE)
This document contains the Exhibit A requirements that apply to the grains/breads component of the SFSP meal patterns.
- Whole Grains
- 10 Tips: Choosing Whole-Grain Foods: English and Spanish (USDA Choose MyPlate)
- 10 Tips: Make Half Your Grains Whole: English and Spanish (USDA Choose MyPlate)