Calculating the Contribution to the Meal Pattern: Product Formulation Statements

1. Calculating the Contribution to the Meal Pattern: Product Formulation Statements Webinar March 27, 2014

2. Webinar Logistics How to download materials: How to ask a question: Click the file you’d like to download. Then click here to download. Type your question here. Then click here to ask.

3. Brought to You By: Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

4. Purpose of the Webinar • Reinforce the importance of meeting the meal pattern when using purchased food products • Show why we need to validate the contribution of processed foods toward the meal pattern • Show how to correctly validate a product formulation statement (PFS) Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

5. Outlineof the Webinar Tools to Document the Contribution to the Meal Pattern in Purchased Food Products Product Formulation Statement Criteria Product Formulation Statement Validation Examples Documentation and Record Retention Summary Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

6. Tools to Document the Contribution of Foods in processed food products Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

7. Tools for Crediting Food Components in Processed Foods • Child Nutrition (CN) Label • Nutrition Facts Label + Revised Exhibit A, Grain Groups • Product Formulation Statement (PFS) • Food Buying Guide • Basics at a Glance Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

8. Child Nutrition Labels Child Nutrition (CN) labels are issued for M/MA products by USDA and warranty the contribution of the product. A CN label will always contain the following: • The CN logo (which is a distinct border) • The meal pattern contribution statement • A 6-digit product identification number • USDA/FNS authorization statement • The month and year of approval. Product Formulation Statements

9. Nutrition Facts Label + Revised Exhibit A: Grains Groups Nutrition Facts labels specify the weight of the serving size and allow us to use the revised Exhibit A Grains chart to determine the contribution of the item. Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

10. Grains Groups versus Product Formulation Statement Calculation Product Formulation Statements

11. Product Formulation Statement Information to validate the contribution of the ingredients by using the FBG. Product Formulation Statements

12. Food Buying Guide Information in the columns: Specific information on the type and form Purchase unit for the type and form Number of servings in each purchase unit Serving size to provide component credit Amount to purchase for 100 servings Edible portion after peeling, cooking, drained or otherwise converted from Column 1 form Product Formulation Statements

13. Food Buying Guide The Food Buying Guide (FBG) is being revised. Sections completed are: Meat/Meat Alternates Vegetables Fruits Milk To download the latest edition of the revised sections, go to: http://www.fns.usda.gov/tn/foodbuying-guide-child-nutrition-programs Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

14. Basics at a Glance Another helpful tool from the National Food Service Management Institute (NFSMI) www.nfsmi.org Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

15. Product Formulation Statement Criteria Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

16. Product Formulation Statement (PFS) A PFS must meet the following criteria: Manufacturer’s letterhead Product name Code number Serving size Type of creditable ingredient(s) Weight of creditable ingredient(s) Company representative certifying correctness Printed name Signature Title Date company representative signs Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

17. Additional Checks • Is the credit claimed ≤ serving size? • Is the information adequate? • Ingredients match a description in the FBG • If claiming more credit than FBG • Clarify ingredients • Demonstrate how it provides that credit • Is it claiming M/MA? • Product has a visible M/MA • Method for crediting is outlined • Is information on vegetable subgroups listed? Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

18. Product Formulation Statements Calculate and validate the contribution of the ingredients on a PFS whenever you want to use a: New product Reformulated product If you cannot obtain a PFS for a product or your validation shows the product does not provide what it takes, do not use the product for reimbursable meals. Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

19. Product Specification Sheet versus Product Formulation Statement • Letterhead • Signed • Dated • List contribution • No ingredient description • = Specification Sheet Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

20. Validating the PFS:Calculating the contributioN Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

21. Methods • Recipe Analysis Worksheet: FBG Appendix A • CDE Recipe Analysis Template • Calculations on the PFS Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

22. Recipe Analysis Worksheet: FBG Appendix A • Complete worksheet • Date and sign • Attach to PFS • File Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

23. CDE Recipe Analysis Template 1 or batch Product Name, Manufacturer, Code • Complete worksheet • Date and sign • Attach to PFS • File • For a demonstration on this template, see the • Recipes Webinar at http://www.ucdavis.cns.edu Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

24. Calculations on the PFS • Complete calculations • Date and sign • File Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

25. PFS Validation Examples Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

26. Sample Grains Validation 1 2 3 Criteria • Manufacturer’s letterhead • Product name • Code number • Serving size • Type of creditable ingredient(s) • Weight of creditable ingredient(s) • Company representative certifying correctness • Printed name • Signature • Title • Date company representative signs 6 5 4 7 8 Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

27. Sample Grains Validation Calculation 22.366 g WW Flour + 11.1832 g Enriched Flour = 33.5492 g total grains = 2.09 oz eq 16 g grain per oz eq Or rounded down = 2 oz eq Additional checks: • Is the credit claimed ≤ serving size? Yes • Is the information adequate? Yes • Ingredients match a description in the FBG Yes • If claiming more credit than FBG NA • Clarify ingredients • Demonstrate how it provides that credit Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

28. Grams versus Rev. Exhibit A √ √ √ This PFS shows information for both calculations. Grams: There must be 16 grams of creditable grain per portion for 1 oz eq of grain 12.67 g WW Flour + 8.271 g Enriched = 20.94 g / 16 g = 1.30 oz eq or rounded down to nearest ¼ oz eq = 1.25 oz eq Rev. Exhibit A: This is a Group B grain. There must be 1 oz product per 1 oz eq grain. 1.5 oz per portion / 1 = 1.5 oz eq grain Is either contribution > portion size? No Whole grain-rich: 12.67 > 50% of 20.94 1.25 oz eq or 1.5 oz eq? You decide. √ √ √ √ √ Product Formulation Statements

29. √ Sample Meat/Meat Alternate Validation √ √ Calculation Beans, Pinto Dry: 21 oz eq/lb 21/16=1.3125 oz per oz .87 oz x 1.3125 = 1.14 oz eq Cheese: 16 oz eq/lb, 1 oz eq per oz .87 oz x 1 = .87 oz eq Total: 1.14 + .87 = 2.01 rounds down to 2 oz eq M/MA Additional checks: Is the creditable amount > portion? No Is the M/MA visible? Yes √ √ √ √ √ Product Formulation Statements

30. Vegetable Validation This sheet is not a valid PFS as it does not list the source and weight of the M/MA ingredients or the vegetables. Product Formulation Statements Product Formulation Statements

31. Sample Vegetable Validation √ There are creditable Grain and M/MA ingredients which were calculated correctly. To check the Vegetable calculations: The FBG lists the contribution of the tomato paste as 192 ¼ c per 111 oz. #10 can. 192/111 = 1.7297 (1 Tbsp = ¼ cup) or rounded to 1.72 .11 oz per portion x 1.72 = .1892 - ¼ c Tomato puree yields 96 ¼ c per 106 oz. #10 can. 96/106 = .9056 - ¼ c or .90 as rounded .44 oz per portion x .90 = .396 - ¼ c .1892 + .396 = .5852 - ¼ c or 1/8 c of R/O Vegetable √ √ √ √ √ √ √ Product Formulation Statements

32. Sample Combination Validation √ √ √ Grains: check the math 11.78 g WW/16 = .73 oz eq 11.31 g Enriched/16 = .70 oz eq .73 + .70 = 1.43 oz eq grains Round down to 1.25 oz eq Note that the two decimal figure was rounded up, but the figure of 1.25 oz eq is still correct. Error rounding but final answer OK √ √ √ √ √ √ Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

33. Sample Combination Validation √ √ √ M/MA: check the math Cheese: American is 1:1, = ¼ ounce Ground beef, 20% fat is 11.8 oz eq per lb (USDA Foods), FGB pg. 1-16 11.8/16 oz = .7375 ≠ .74 because you may not round up .7375 x 1.57 oz = 1.1578 oz eq or 1.15 oz eq OR Ground beef, 24% fat is 11.6 oz eq per lb (Commercial), FBG pg. 1-16 11.6/16 oz=.725 ≠ .73 .725 x 1.57 = 1.1304 oz eq or 1.13 oz eq 1.15 oz eq OR 1.13 oz eq + .25 oz eq = 1.40 oz eq or 1.38 oz eq Round down to 1.25 oz eq √ √ √ Error rounding but final answer OK √ √ √ Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

34. √ Product Formulation Statements

35. Validation: Product within a Product • Pizza from one company made with another company’s turkey pepperoni • Validate the new PFS (or use the CN Label if available) • Validate the pizza company properly credited the product • Attach the validated PFS (or CN Label) for the turkey pepperoni to the PFS for the pizza Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

36. Sample Fruit Validation Product Formulation Statements Product Formulation Statements

37. Alternate Calculation for Romaine: 31.3 ¼ c per lb/16 = 1.95 ¼ c per oz 1.5 oz/.64 = 2.34 oz ap 1.95 x 2.34 = 4.56 ¼ cup volume ½ volume credit = 2.28 ¼ c = ½ c Product Formulation Statements

38. Product Formulation Statements The Nutrition Services Division is validating PFSs submitted by manufacturers Coming Soon!! • Validated PFS will be housed in the Food Distribution Program module of the CNIPS You may send your validated PFSs to: Productformulation@cde.ca.gov. Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

39. Documentation and Record retention Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

40. Documentation All sponsors must retain documentation on how the processed food products contribute to food components of the meal pattern. • Copy of CN Label • Copy of the PFS • Copy of validated calculations by • State or • School • Grain Equivalency Calculations Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

41. Record Retention Documentation must be: • Retained for three years beyond the fiscal year that the processed convenience product was used • Available during an Administrative Review Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

42. Summary Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

43. Summary Calculate the contribution of food components in a processed food product whenever a: • New product is used • Current product is reformulated Product Formulation Statements Center for Nutrition in Schools – http://cns.ucdavis.edu

44. Summary To validate the contribution of a processed food product as stated on the PFS, use: • Appendix A of the FBG or • The CDE Spreadsheet or • Hand calculations recorded onto the PFS Product Formulation Statements

45. Summary To do the calculations use: • The FBG • Nutrition Facts Label • Basics at a Glance Plus • The CDE Spreadsheet or • A calculator Product Formulation Statements

46. Conclusion • Thank you for joining our webinar. Product Formulation Statements