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Vista USD |  AR  3550  Business and Noninstructional Operations

Food Service/Child Nutrition Program   

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Nutritional Standards for Elementary, Middle, and High Schools

At each school, the only foods that may be sold to a student during the school day are either: (Education Code 49431, 49431.2)

1. Full meals, defined by Education Code 49430 as a combination of food items that meet National School Lunch or Breakfast Program meal pattern requirements or

2. Individually sold portions of nuts, nut butters, seeds, eggs, cheese packaged for individual sale, fruit, vegetables that have not been deep fried, and legumes

Nutritional Standards for National School Lunch and Breakfast Program

Any school participating in the National School Lunch Program and/or School Breakfast Program pursuant to 42 USC 1751-1769h and 1771-1791 shall serve meals that, on average over each school week: (Education Code 49531; 42 USC 1758, 1773; 7 CFR 210.10, 220.8)

1. Provide one-fourth (breakfast) or one-third (lunch) of the Recommended Dietary Allowances for protein, calcium, iron, vitamin A, and vitamin C appropriate for the ages/grade levels served as defined in the food based menu planning guidelines.

2. Comply with applicable USDA nutrition standards as defined in the national school lunch and breakfast program which require that:

a. The percentage of calories from saturated fat be less than 10 percent of total calories offered (food of minimal nutritional value and fluid with a fat content greater than 1% milk fat are not allowed)*

b. The average daily amount of calories for a five (5) day school week must be within the age appropriate minimum and maximum ranges.

c. Sodium be reduced in accordance with regulatory specifications and timelines.

d. Each school lunch include a minimum of 1/2 cup of fruits or vegetables*

e. Each student is offered a variety of fruits and vegetables over the course of each week's menu*

f. One half (1/2) of all grains offered be whole grain rich (at least 51% whole grain) SY 2012-13 for lunch, SY 2013-14 for breakfast. SY 2014-15 all grains offered must be whole grain rich for breakfast and lunch.

g. Fluid milk must be low fat (1% milk fat or less, unflavored) or fat free (unflavored or flavored)

3. Ensure that meals meet National School Lunch and/or Breakfast Program nutritional guidelines

4. Not sell or serve a food item that the District or school has deep fried, par fried, or flash fried, as defined in Education Code 49430, or that has been deep fried, par fried, or flash fried as part of the manufacturing process in an oil or fat prohibited by Education Code 49430.7

5. Not sell or serve a food item containing artificial trans fat, including vegetable shortening, margarine, or any kind of hydrogenated or partially hydrogenated vegetable oil unless the manufacturer's documentation or label lists the trans fat content as less than 0.5 gram per serving

The district's food service program shall give priority to serving unprocessed foods and ingredients, fresh fruits, and vegetables that have not been deep fried. The district's food service program shall incorporate local foods (i.e. Farm to School produce) and environmentally-sustainable foods (i.e. plant-based options) when possible.

Nutritional Standards for a la carte foods and beverages available to students through Child Nutrition Services.

For food items that are not sold as part of the National School Lunch or Breakfast Program, the following nutritional standards shall apply:

1. At each elementary school, an individually sold dairy or whole grain food item may be served to students if it meets all of the following standards: (Education Code 49431)

a. Not more than 35 percent of its total calories are from fat.

b. Not more than 10 percent of its total calories are from saturated fat.

c. Not more than 35 percent of its total weight is composed of sugar, including naturally occurring and added sugar. No artificial sweeteners are permitted.

d. Total calories do not exceed 175 calories.

2. For foods sold to students in middle, and high schools: (Education Code 49430, 49431.2)

a. Each entree item shall:

(1) Not exceed 400 calories

(2) Not more than 35 percent of its total calories shall be from fat, excluding nuts, nut butters, seeds, eggs, cheese packaged for individual sale, legumes, fruits, or vegetables that have not been deep fried.

(3) Not more than 10 percent of its total calories shall be from saturated fat and trans fats combined, excluding eggs or cheese packaged for individual sale.

(4) Not more than 35 percent of its total weight shall be composed of sugar, including naturally occurring and added sugar, excluding fruits or vegetables that have not been deep fried. No artificial sweeteners are permitted.

(5) Be categorized as an entree item in the National School Lunch or Breakfast Program

b. For each snack item that supplements a meal:

(1) Not more than 35 percent of its total calories shall be from fat, excluding nuts, nut butters, seeds, eggs, cheese packaged for individual sale, fruits, vegetables that have not been deep fried, or legumes.

(2) Not more than 10 percent of its total calories shall be from saturated fat, excluding eggs or cheese packaged for individual sale.

(3) Not more than 35 percent of its total weight shall be composed of sugar, including naturally occurring and added sugar, excluding fruits or vegetables that have not been deep fried. No artificial sweeteners are permitted.

(4) Its total calories shall not exceed 250 calories.

Nutritional Standards for Beverages

The only beverages that may be sold to elementary students, regardless of the time of day, are: (Education Code 49431.5)

1. Fruit-based drinks (no more than 8 oz serving size) that are composed of no less than 50 percent fruit juice and have no added sweetener

2. Vegetable-based drinks (no more than 8 oz serving size) that are composed of no less than 50 percent vegetable juice and have no added sweetener

3. Drinking water with no added sweetener

4. Milk (no more than 8 oz serving size) that is 1 percent fat, 2 percent fat, or nonfat; soy milk, rice milk, or other similar nondairy milk

The only beverages that may be sold to middle school or high school students from one hour before the start of the school day until one hour after the end of the school day are: (Education Code 49431.5)

1. Fruit-based drinks (no more than 20oz serving size) that are composed of no less than 50 percent fruit juice and have no added sweetener

2. Vegetable-based drinks (no more than 20oz serving size) that are composed of no less than 50 percent vegetable juice and have no added sweetener

3. Drinking water with no added sweetener

4. Milk (no more than 20oz serving size) that is 1 percent fat, 2 percent fat, or nonfat; soy milk, rice milk, or other similar nondairy milk

5. Electrolyte replacement beverages that contain no more than 42 grams of added sweetener per 20 ounce serving

Food Safety

The Superintendent or designee shall ensure that the District's food service program meets the sanitation and safety requirements of the California Retail Food Code as set forth in Health and Safety Code 113700-114437.

For all District schools participating in the National School Lunch and/or School Breakfast Program, the Superintendent or designee shall implement a school food safety program for the preparation and service of school meals which complies with the national Hazard Analysis and Critical Control Point (HACCP) principles. (42 USC 1758)

The District's HACCP plan shall be in writing and shall address the components specified in Health and Safety Code 114419.1 including, but not limited to, methods for determining control measures needed to prevent hazards at each stage of food production, monitoring of the implementation of the food safety program, establishment of corrective actions to be

taken if the proper time or temperature range is not met, training of food service employees and supervisors on food safety issues, recordkeeping, and periodic review of the food safety program.

The Superintendent or designee shall designate at least one staff member to be responsible for verification of the HACCP plan and shall provide the designated staff member with training in HACCP principles and the contents of the plan. Records of the training shall be retained for the duration of employment or a period of not less than two years, whichever is greater. In addition, the Superintendent or designee shall provide applicable HACCP training to food service employees who work in food preparation and shall document the date, trainer, and subject of the training. (Health and Safety Code 114419.2)

All food preparation and service areas shall be inspected in accordance with Health and Safety Code 113725-113725.1 and county regulations.

Each school participating in the National School Lunch and/or Breakfast Program shall, during each school year, obtain a minimum of two food safety inspections conducted by the county environmental health agency. (42 USC 1758; 7 CFR 210.13, 220.7)

All schools shall post a notice indicating that the most recent inspection report is available to any interested person upon request. (42 USC 1758; 7 CFR 210.13, 220.7; Health and Safety Code 113725.1)

Regulation VISTA UNIFIED SCHOOL DISTRICT

approved: November 5, 2012 Vista, California