Meal Pattern Assurance
Verifying you meet Meal Pattern
Menu Planning
Production Records
Product Documentation
Nutrient Information
Click through each of the topics to learn more
The National School Lunch (NSLP) and School Breakfast Programs (NSBP) are both government funded programs. This means that we need to be accountable and demonstrate that we are following the guidelines and rules set out.
So how exactly do we “Assure” or “Prove” that we are meeting meal pattern? There are four areas that need attention to demonstrate that the meal pattern is being followed. These include: Menu Planning, Production Records, Product Documentation, and Nutrient Information. Click on each of these topics to learn more.
The first step in assuring the meal pattern is being met is by planning out your menu. Some schools have menu planning software to help them in this process but for those schools that do not, you may download the Menu Planning Template. Planning menus out ahead of time ensures schools are meeting all the required daily components and weekly dietary specifications.
The next step encompasses production records. You may download the production records template to assist you with record keeping. You are not required to use this form, but we do recommend reviewing it in order to ensure you’re tracking all the necessary items. When USBE evaluates production records they are checking that: records are complete, accurate, and include all necessary information; records are used for proper planning; food prepared is creditable for the total number of portions served (including adult meals and a la carte sales); records document weekly quantity requirements for each component; and records align with standardized recipes.
Gathering product documentation is another critical step in assuring meal pattern is being met. This should include purchasing items with CN labels and collecting product formulation statements, referencing USDA Foods product information sheets, taking advantage of USDA standardized recipes for menu planning, and most importantly keeping detailed ingredient lists for all menu items.
You must keep track of all nutrient information regarding your weekly dietary specifications: calories, saturated fats, trans fats, and sodium. Nutrient information needs to be readily available if the state agency requests it.
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Click to Download the Production Record Template
