Lunch Validation Review Checklist for Sponsors

The validation review is an on-site visit conducted by ODE CNP to affirm that a sponsor who has been certified is continuing to meet the updated new meal pattern. Validation reviews will be done during the 2012-2013 school year. Sponsors will be selected randomly and at least 25% of all sponsors certified will receive a validation review.

Sponsors will be notified in advance that they have been selected for the validation review process and a date for the review will be scheduled. During a validation review the specialist will:

  • Observe a meal service for each type of menu certified (Breakfast and Lunch)
  • Review the school menu documents for the observed meals and for the certification week.

Menu documents to be on file for every menu credited to the new meal pattern:

  • ODE Menu Planneror equivalent electronic Weekly Certification Worksheet
    (assesses weekly minimums)
  • Daily production records (assesses daily minimums)
  • CN labelsor Manufacturer’s Product Formulation Statement (MPFS) for heat and serve combination foods.
  • Nutrition Facts with Ingredient list for determining Grains ounce equivalents and whole-grain rich
  • Standardized Recipes with Appendix A for site prepared menu items

To prepare for the validation review, please review the following and complete the checklist:

  • ODE CNP menu planneror equivalent electronic Weekly Certification Worksheet is completed for the week of validation for each distinct menu.
  • Actual portion sizes should reflect what is recorded in the ODE CNP menu planneror equivalent electronic Weekly Certification Worksheet and production records.
  • Production Records should be completed through the day of on-site review.
  • Every single food item must have crediting documentation. Examples include the Food Buying Guide, CN labels, MPFS, USDA recipes, sponsor recipes(must show how food component crediting was calculated).
  • Any changes or substitutions made at the kitchen must allow for similar crediting as was planned in the menu planner.
  • Actual served numbers for entrees should be similar to planned numbers for entrees.
  • Planned amounts for fruits and vegetables should equal the minimum required portion for all students (Fruit- K-8 ½ cup, 9-12 1 cup; Vegetables K-8 ¾ cup, 9-12 1 cup). Do not take in account offer vs. serve in the planned amount of fruits or vegetables.

  1. Meal Observation (Lunch)
/ Completed
  1. Is accurate information about choosing a reimbursable meal available near or at the beginning of each serving line?

  1. Are students instructed on how to properly select food items to create a reimbursable meal in each line?

  1. Are students properly instructed on Offer versus Serve, if applicable?

  1. Are students instructed to take the minimum required amounts of fruits and vegetables?

  1. For each serving line, do all offered meals contain the required 5 components?

  1. Are at least 2 types of milk offered?

  1. Are only 1% and non-fat milk offered?

  1. If flavored milk is offered, is it non-fat?

  1. Are food items offered (utensils/pre-portioned) in portion sizes planned as designated on the production records?

  1. Is the person at the point of service properly recognizing a reimbursable meal?

  1. Meal Documentation/Production Records (Lunch)
/ Completed
  1. Does each reimbursable meal offer components in the required minimum quantities for each appropriate age grade grouping?

  1. Simplified nutrient assessment: Does documentation indicate that fruits and vegetables were prepared and/or offered in a manner consistent with the certification submission (Amount of added fat or sugar)?

  1. Were the types of products used in certification documents consistent with those indicated on documentation available at the SFA during the week of observation?

  1. Will the daily minimum requirements for all components for all reimbursable meals for the week be met?

  1. Will the minimum weekly requirement for meat/meat alternate be met?

  1. Will the total weekly M/MA be less than or equal to the maximum weekly requirement for meat/meat alternate?

  1. Will the minimum weekly requirement for grains be met?

  1. Will the total weekly grains be less than or equal to the maximum weekly requirement for grains?

  1. Will half of the weekly grains offered be whole grain rich?

  1. Will the total grain based dessert offerings be less than or equal to 2 oz equivalents over the course of the week?

  1. Will the minimum weekly requirements for fruit be met?

  1. Will half or less of the fruit offered throughout the week be in the form of juice?

  1. Will the minimum weekly requirements for vegetables be met?

  1. Will the minimum weekly requirements for dark green vegetables be met?

  1. Will the minimum weekly requirements for red/orange vegetables be met?

  1. Will the minimum weekly requirements for beans/peas (Legumes) vegetables be met?

  1. Will the minimum weekly requirements for starchy vegetables be met?

  1. Will the minimum weekly requirements for other vegetables be met?

  1. Will half or less of the vegetables offered throughout the week be in the form of juice?

  1. Are at least two types of milk offered each day?

  1. Are only low fat and/or fat-free milk offered each day?

  1. If flavored milk is offered, is it fat-free?

  1. Are menu changes and/or substitutions consistent with the meal pattern requirements?

  1. Do manufacturers’ food labels, packaging, or bid specifications indicate zero grams of trans fat per serving?

  1. Do all food items have proper meal crediting documentation (CN Label, MPFS, recipes with crediting, FBG crediting information)?

  1. Certification Documentation (Breakfast & Lunch)
/ Completed
  1. Are the production records consistent with the submitted certification documentation (i.e., menu, menu worksheet, nutrient analysis/assessment)?

  1. Does the documentation for calorie and saturated fat support the nutrient assessment provided in the certification documentation?

  1. Breakfast
/ Completed
  1. Do students understand Offer vs. Serve, if applicable?

  1. Are at least 2 types of milk offered?

  1. Are only low fat and fat-free milk offered?

  1. If flavored milk is offered, is it fat-free?

  1. Is the person at the point of service able to recognize a reimbursable meal?

  1. Were meals planned correctly based on the identified Breakfast Meal Pattern in CNPweb?

  1. Does each reimbursable meal offer components in the required minimum quantities?

  1. Do all food items have crediting information based on the selected meal pattern?

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