Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35...

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Product Code Number Product Description Case Weight (lbs) Serving Size (oz) Portions per Serving Svgs per Case Calories Calories From Fat % Cal From Fat Total Fat (g) Sat Fat (g) Trans Fat (g) Cholest (mg) Sodium (mg) Total Carbs (g) Dietary Fiber (g) Sugars (g) Protein (g) Vitamin A (% DV) Vitamin C (% DV) Calcium (% DV) Iron (%DV) CN Number (if applicable) Meat/M A Credit Veg Credit Bread Svgs Credit 72001WG Tangerine Chicken 42.90 3.9 1 176 190 35 18% 4 1 0 45 380 25 2 13 14 0 0 0 8 2 0 0.5 72003WG General Tso's Chicken 42.90 3.9 1 176 200 40 20% 4 1 0 45 510 26 2 14 14 0 0 0 8 2 0 0.5 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9 1 176 190 35 18% 4 1 0 45 320 24 1 11 13 0 0 0 8 2 0 0.5 72013WG Honey Sriracha Chicken 42.90 3.9 1 176 210 60 29% 6 1 0 50 480 24 1 11 12 2 2 2 4 2 0 0.5 73001 Teriyaki Chicken 42.90 2.85 1 240 146 20 14% 2.5 1 0 53 414 14 0 14 15 2 0 2 6 2 0 0 73002 New Orleans Chicken 42.90 2.85 1 240 146 20 14% 2.5 1 0 53 414 14 0 14 15 0 0 0 6 2 0 0 73003 Spicy Chicken 42.90 2.85 1 240 110 20 18% 2.5 1 0 53 378 5 0 4 15 0 0 0 6 2 0 0 73004 Thai Sweet Chili Chicken 42.90 2.85 1 240 120 20 17% 2 0.5 0 45 330 15 0 11 11 0 0 0 4 2 0 0 73005 Gluten free Teriyaki Chicken 28.60 2.85 1 160 150 35 23% 4 1 0 63 370 14 0 14 14 0 0 1 5 2 0 0 26002 Beef Shreds 32.08 131 1 131 160 70 44% 7 1 0 60 390 0 0 0 22 0 0 0 4 2 0 0 School Year 2017 - 2018 Nutritional Information for Asian Food Solutions For additional product information visit http://dese.mo.gov/divadm/food/Nutritional_Facts_Index.html Asian Food Solutions Asian Food Solutions Nutritionals 12/12/2016 11:04 AM

Transcript of Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35...

Page 1: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Product

Code

Number

Product Description

Cas

e W

eig

ht

(lb

s)

Serv

ing

Size

(oz)

Po

rtio

ns

pe

r

Serv

ing

Svgs

pe

r C

ase

Cal

ori

es

Cal

ori

es

Fro

m

Fat

% C

al F

rom

Fat

Tota

l Fat

(g)

Sat

Fat

(g)

Tran

s Fa

t (g

)

Ch

ole

st (

mg)

Sod

ium

(m

g)

Tota

l Car

bs

(g)

Die

tary

Fib

er

(g)

Suga

rs (

g)

Pro

tein

(g)

Vit

amin

A (

%

DV

)

Vit

amin

C (

%

DV

)

Cal

ciu

m (

%

DV

)

Iro

n (

%D

V)

CN Number (if applicable)Meat/M

A Credit

Veg

Credit

Bread

Svgs

Credit

72001WG Tangerine Chicken 42.90 3.9 1 176 190 35 18% 4 1 0 45 380 25 2 13 14 0 0 0 8 2 0 0.5

72003WG General Tso's Chicken 42.90 3.9 1 176 200 40 20% 4 1 0 45 510 26 2 14 14 0 0 0 8 2 0 0.5

72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5

72010WG Lemon Grass Chicken 42.90 3.9 1 176 190 35 18% 4 1 0 45 320 24 1 11 13 0 0 0 8 2 0 0.5

72013WG Honey Sriracha Chicken 42.90 3.9 1 176 210 60 29% 6 1 0 50 480 24 1 11 12 2 2 2 4 2 0 0.5

73001 Teriyaki Chicken 42.90 2.85 1 240 146 20 14% 2.5 1 0 53 414 14 0 14 15 2 0 2 6 2 0 0

73002 New Orleans Chicken 42.90 2.85 1 240 146 20 14% 2.5 1 0 53 414 14 0 14 15 0 0 0 6 2 0 0

73003 Spicy Chicken 42.90 2.85 1 240 110 20 18% 2.5 1 0 53 378 5 0 4 15 0 0 0 6 2 0 0

73004 Thai Sweet Chili Chicken 42.90 2.85 1 240 120 20 17% 2 0.5 0 45 330 15 0 11 11 0 0 0 4 2 0 0

73005 Gluten free Teriyaki Chicken 28.60 2.85 1 160 150 35 23% 4 1 0 63 370 14 0 14 14 0 0 1 5 2 0 0

26002 Beef Shreds 32.08 131 1 131 160 70 44% 7 1 0 60 390 0 0 0 22 0 0 0 4 2 0 0

School Year 2017 - 2018

Nutritional Information for Asian Food Solutions

For additional product information visit http://dese.mo.gov/divadm/food/Nutritional_Facts_Index.html

Asian Food Solutions

Asian Food Solutions Nutritionals 12/12/2016 11:04 AM

Page 2: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

������������ ������ ���������������� ����������� ���� ������� ����������������

Product Name:____________________________________ Code No.:_______________

Manufacturer:____________________________Case/Pack/Count/Portion/Size:________

���� ���� ������� ��Please fill out the chart below to determine the creditable amount of Meat/Meat Alternate

������������������� ����� �����������

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#��������$ %��������������� ���

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��*�� ������� �������������+*Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield Information.

��� ������ ���������������������If the product contains APP, please fill out the chart below to determine the creditable amount of APP. If APP is used, you must provide documentation as described in Attachment A for each APP used.

����������������,� ��� �����-�� ��, ������������

#�����������

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X ÷ by 18X ÷ by 18X ÷ by 18

!�*�� ������� ������������+��*#*�1�$2��*�!12��#(3*��4!���������%����� ����5�6�

*Percent of Protein As-Is is provided on the attached APP documentation.**18 is the percent of protein when fully hydrated.***Creditable amount of APP equals ounces of Dry APP multiplied by the percent of protein as-is divided by 18.1Total Creditable Amount must be rounded ��%�to the nearest 0.25oz (1.49 would round down to 1.25 oz meatequivalent). Do ��� round up. If you are crediting M/MA and APP, you do not need to round down in box A (TotalCreditable M/MA Amount) until after you have added the Total Creditable APP Amount from box B to box C.

Total weight (per portion) of product as purchased ____________________________

Total creditable amount of product (per portion) _____________________________ (Reminder: Total creditable amount cannot count for more than the total weight of product.)

I certify that the above information is true and correct and that a _____ ounce serving of the above product (ready for serving) contains _____ ounces of equivalent meat/meat alternate when prepared according to directions.

I further certify that any APP used in the product conforms to the Food and Nutrition Service Regulations (7 CFR Parts 210, 220, 225, 226, Appendix A) as demonstrated by the attached supplier documentation.

_________________________________________ ______________________________ Signature Title

_________________________________________ ______________ ____________ Printed Name Date Phone Number

Debra Huffman 2/02/2015

Page 3: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Formulation Statement for Documenting Grains in School Meals Required Beginning SY 2013-2014

(Crediting Standards Based on Grams of Creditable Grains)

Product Name: Code No.:

Manufacturer: Serving Size(raw dough weight may be used to calculate creditable grain amount)

I. Does the product meet the Whole Grain-Rich Criteria: Yes No(Refer to SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program.)

II. Does the product contain non- creditable grains: Yes No How many grams: (Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H of non-creditable grains may not credit towards the grain requirements for school meals.)

III. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program andSchool Breakfast Program: Exhibit A to determine if the product fits into Groups A-G (baked goods), Group H (cereal grains) or Group I (RTE breakfast cereals). (Different methodologies are applied to calculate servings of grain component based on creditable grains. Groups A-G use the standard of 16grams creditable grain per ozeq; Group H uses the standard of 28grams creditable grain per oz eq; and Group I is reported by volume or weight.)Indicate to which Exhibit A Group (A-I) the Product Belongs:

Description of Creditable Grain Ingredient*

Grams of Creditable Grain

Ingredient per Portion1

A

Gram Standard of Creditable Grain per oz equivalent

(16g or 28g)2

B

Creditable Amount

A ÷ B

Total Creditable Amount3

*Creditable grains are whole-grain meal/flour and enriched meal/flour.1 (Serving size) X (% of creditable grain in formula). Please be aware that serving sizes other than grams must be converted tograms.2 Standard grams of creditable grains from the corresponding Group in Exhibit A.3Total Creditable Amount must be rounded down to the nearest quarter (0.25) oz eq. Do not round up.

Total weight (per portion) of product as purchasedTotal contribution of product (per portion) oz equivalent

I certify that the above information is true and correct and that a ___ ounce portion of this product (ready forserving) provides___ oz equivalent Grains. I further certify that non-creditable grains are not above 0.24 oz eq. perportion. Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H ofnon-creditable grains may not credit towards the grain requirements for school meals.

_________________________________________ ______________________________ Signature Title

_________________________________________ _______________ ____________ Printed Name Date Phone Number

0.95 grams

22g28gBatter type coating - whole grain

Bread type coating - whole grain 7.26867.2686

0.33030.2595

0.5898

Debra Huffman 2/2/2015

Page 4: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

������������ ������ ���������������� ����������� ���� ������� ����������������

Product Name:____________________________________ Code No.:_______________

Manufacturer:____________________________Case/Pack/Count/Portion/Size:________

���� ���� ������� ��Please fill out the chart below to determine the creditable amount of Meat/Meat Alternate

������������������� ����� �����������

���!���� "�����!"�

#��������$ %��������������� ���

�� �������

�������� !"&��������'�� ����(���

������ ���������)

XXX

��*�� ������� �������������+*Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield Information.

��� ������ ���������������������If the product contains APP, please fill out the chart below to determine the creditable amount of APP. If APP is used, you must provide documentation as described in Attachment A for each APP used.

����������������,� ��� �����-�� ��, ������������

#�����������

����������

�������� .�����������/��)

��'�����+0))

������ ������������)))

X ÷ by 18X ÷ by 18X ÷ by 18

!�*�� ������� ������������+��*#*�1�$2��*�!12��#(3*��4!���������%����� ����5�6�

*Percent of Protein As-Is is provided on the attached APP documentation.**18 is the percent of protein when fully hydrated. ***Creditable amount of APP equals ounces of Dry APP multiplied by the percent of protein as-is divided by 18. 1Total Creditable Amount must be rounded ��%�to the nearest 0.25oz (1.49 would round down to 1.25 oz meat equivalent). Do ��� round up. If you are crediting M/MA and APP, you do not need to round down in box A (Total Creditable M/MA Amount) until after you have added the Total Creditable APP Amount from box B to box C.

Total weight (per portion) of product as purchased ____________________________

Total creditable amount of product (per portion) _____________________________ (Reminder: Total creditable amount cannot count for more than the total weight of product.)

I certify that the above information is true and correct and that a _____ ounce serving of the above product (ready for serving) contains _____ ounces of equivalent meat/meat alternate when prepared according to directions.

I further certify that any APP used in the product conforms to the Food and Nutrition Service Regulations (7 CFR Parts 210, 220, 225, 226, Appendix A) as demonstrated by the attached supplier documentation.

_________________________________________ ______________________________ Signature Title

_________________________________________ ______________ ____________ Printed Name Date Phone Number

Debra Huffman 2/02/2015

Page 5: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Formulation Statement for Documenting Grains in School Meals Required Beginning SY 2013-2014

(Crediting Standards Based on Grams of Creditable Grains)

Product Name: Code No.:

Manufacturer: Serving Size(raw dough weight may be used to calculate creditable grain amount)

I. Does the product meet the Whole Grain-Rich Criteria: Yes No(Refer to SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program.)

II. Does the product contain non- creditable grains: Yes No How many grams: (Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H of non-creditable grains may not credit towards the grain requirements for school meals.)

III. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program andSchool Breakfast Program: Exhibit A to determine if the product fits into Groups A-G (baked goods), Group H (cereal grains) or Group I (RTE breakfast cereals). (Different methodologies are applied to calculate servings of grain component based on creditable grains. Groups A-G use the standard of 16grams creditable grain per ozeq; Group H uses the standard of 28grams creditable grain per oz eq; and Group I is reported by volume or weight.)Indicate to which Exhibit A Group (A-I) the Product Belongs:

Description of Creditable Grain Ingredient*

Grams of Creditable Grain

Ingredient per Portion1

A

Gram Standard of Creditable Grain per oz equivalent

(16g or 28g)2

B

Creditable Amount

A ÷ B

Total Creditable Amount3

*Creditable grains are whole-grain meal/flour and enriched meal/flour.1 (Serving size) X (% of creditable grain in formula). Please be aware that serving sizes other than grams must be converted tograms.2 Standard grams of creditable grains from the corresponding Group in Exhibit A.3Total Creditable Amount must be rounded down to the nearest quarter (0.25) oz eq. Do not round up.

Total weight (per portion) of product as purchasedTotal contribution of product (per portion) oz equivalent

I certify that the above information is true and correct and that a ___ ounce portion of this product (ready forserving) provides___ oz equivalent Grains. I further certify that non-creditable grains are not above 0.24 oz eq. perportion. Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H ofnon-creditable grains may not credit towards the grain requirements for school meals.

_________________________________________ ______________________________ Signature Title

_________________________________________ _______________ ____________ Printed Name Date Phone Number

0.95 grams

22g28gBatter type coating - whole grain

Bread type coating - whole grain 7.26867.2686

0.33030.2595

0.5898

Debra Huffman 2/2/2015

Page 6: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

������������ ������ ���������������� ����������� ���� ������� ����������������

Product Name:____________________________________ Code No.:_______________

Manufacturer:____________________________Case/Pack/Count/Portion/Size:________

���� ���� ������� ��Please fill out the chart below to determine the creditable amount of Meat/Meat Alternate

������������������� ����� �����������

���!���� "�����!"�

#��������$ %��������������� ���

�� �������

�������� !"&��������'�� ����(���

������ ���������)

XXX

��*�� ������� �������������+*Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield Information.

��� ������ ���������������������If the product contains APP, please fill out the chart below to determine the creditable amount of APP. If APP is used, you must provide documentation as described in Attachment A for each APP used.

����������������,� ��� �����-�� ��, ������������

#�����������

����������

�������� .�����������/��)

��'�����+0))

������ ������������)))

X ÷ by 18X ÷ by 18X ÷ by 18

!�*�� ������� ������������+��*#*�1�$2��*�!12��#(3*��4!���������%����� ����5�6�

*Percent of Protein As-Is is provided on the attached APP documentation.**18 is the percent of protein when fully hydrated. ***Creditable amount of APP equals ounces of Dry APP multiplied by the percent of protein as-is divided by 18. 1Total Creditable Amount must be rounded ��%�to the nearest 0.25oz (1.49 would round down to 1.25 oz meat equivalent). Do ��� round up. If you are crediting M/MA and APP, you do not need to round down in box A (Total Creditable M/MA Amount) until after you have added the Total Creditable APP Amount from box B to box C.

Total weight (per portion) of product as purchased ____________________________

Total creditable amount of product (per portion) _____________________________ (Reminder: Total creditable amount cannot count for more than the total weight of product.)

I certify that the above information is true and correct and that a _____ ounce serving of the above product (ready for serving) contains _____ ounces of equivalent meat/meat alternate when prepared according to directions.

I further certify that any APP used in the product conforms to the Food and Nutrition Service Regulations (7 CFR Parts 210, 220, 225, 226, Appendix A) as demonstrated by the attached supplier documentation.

_________________________________________ ______________________________ Signature Title

_________________________________________ ___________________ ____________ Printed Name Date Phone Number

2-5-2015Debra Huffman

Page 7: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Formulation Statement for Documenting Grains in School Meals Required Beginning SY 2013-2014

(Crediting Standards Based on Grams of Creditable Grains)

Product Name: Code No.:

Manufacturer: Serving Size(raw dough weight may be used to calculate creditable grain amount)

I. Does the product meet the Whole Grain-Rich Criteria: Yes No(Refer to SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program.)

II. Does the product contain non- creditable grains: Yes No How many grams: (Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H of non-creditable grains may not credit towards the grain requirements for school meals.)

III. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program andSchool Breakfast Program: Exhibit A to determine if the product fits into Groups A-G (baked goods), GroupH (cereal grains) or Group I (RTE breakfast cereals). (Different methodologies are applied to calculate servingsof grain component based on creditable grains. Groups A-G use the standard of 16grams creditable grain per ozeq; Group H uses the standard of 28grams creditable grain per oz eq; and Group I is reported by volume orweight.)Indicate to which Exhibit A Group (A-I) the Product Belongs:

Description of Creditable Grain Ingredient*

Grams of Creditable Grain

Ingredient per Portion1

A

Gram Standard of Creditable Grain per oz equivalent

(16g or 28g)2

B

Creditable Amount

A ÷ B

Total Creditable Amount3

*Creditable grains are whole-grain meal/flour and enriched meal/flour.1 (Serving size) X (% of creditable grain in formula). Please be aware that serving sizes other than grams must be converted tograms.2 Standard grams of creditable grains from the corresponding Group in Exhibit A.3Total Creditable Amount must be rounded down to the nearest quarter (0.25) oz eq. Do not round up.

Total weight (per portion) of product as purchasedTotal contribution of product (per portion) oz equivalent

I certify that the above information is true and correct and that a ___ ounce portion of this product (ready forserving) provides___ oz equivalent Grains. I further certify that non-creditable grains are not above 0.24 oz eq. perportion. Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H ofnon-creditable grains may not credit towards the grain requirements for school meals.

_________________________________________ ______________________________ Signature Title

_________________________________________ _______________ ____________ Printed Name Date Phone Number

0.95 grams

22g28gBatter type coating - whole grain

Bread type coating - whole grain 7.26867.2686

0.33030.2595

0.5898

Debra Huffman 2-5-2015

Page 8: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

������������ ������ ���������������� ����������� ���� ������� ����������������

Product Name:____________________________________ Code No.:_______________

Manufacturer:____________________________Case/Pack/Count/Portion/Size:________

���� ���� ������� ��Please fill out the chart below to determine the creditable amount of Meat/Meat Alternate

������������������� ����� �����������

���!���� "�����!"�

#��������$ %��������������� ���

�� �������

�������� !"&��������'�� ����(���

������ ���������)

XXX

��*�� ������� �������������+*Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield Information.

��� ������ ���������������������If the product contains APP, please fill out the chart below to determine the creditable amount of APP. If APP is used, you must provide documentation as described in Attachment A for each APP used.

����������������,� ��� �����-�� ��, ������������

#�����������

����������

�������� .�����������/��)

��'�����+0))

������ ������������)))

X ÷ by 18X ÷ by 18X ÷ by 18

!�*�� ������� ������������+��*#*�1�$2��*�!12��#(3*��4!���������%����� ����5�6�

*Percent of Protein As-Is is provided on the attached APP documentation.**18 is the percent of protein when fully hydrated.***Creditable amount of APP equals ounces of Dry APP multiplied by the percent of protein as-is divided by 18.1Total Creditable Amount must be rounded ��%�to the nearest 0.25oz (1.49 would round down to 1.25 oz meatequivalent). Do ��� round up. If you are crediting M/MA and APP, you do not need to round down in box A (TotalCreditable M/MA Amount) until after you have added the Total Creditable APP Amount from box B to box C.

Total weight (per portion) of product as purchased ____________________________

Total creditable amount of product (per portion) _____________________________ (Reminder: Total creditable amount cannot count for more than the total weight of product.)

I certify that the above information is true and correct and that a _____ ounce serving of the above product (ready for serving) contains _____ ounces of equivalent meat/meat alternate when prepared according to directions.

I further certify that any APP used in the product conforms to the Food and Nutrition Service Regulations (7 CFR Parts 210, 220, 225, 226, Appendix A) as demonstrated by the attached supplier documentation.

_________________________________________ ______________________________ Signature Title

_________________________________________ ______________ ____________ Printed Name Date Phone Number

02/04/15Debra Huffman

Page 9: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Formulation Statement for Documenting Grains in School Meals Required Beginning SY 2013-2014

(Crediting Standards Based on Grams of Creditable Grains)

Product Name: Code No.:

Manufacturer: Serving Size(raw dough weight may be used to calculate creditable grain amount)

I. Does the product meet the Whole Grain-Rich Criteria: Yes No(Refer to SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program.)

II. Does the product contain non- creditable grains: Yes No How many grams: (Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H of non-creditable grains may not credit towards the grain requirements for school meals.)

III. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program andSchool Breakfast Program: Exhibit A to determine if the product fits into Groups A-G (baked goods), Group H (cereal grains) or Group I (RTE breakfast cereals). (Different methodologies are applied to calculate servings of grain component based on creditable grains. Groups A-G use the standard of 16grams creditable grain per ozeq; Group H uses the standard of 28grams creditable grain per oz eq; and Group I is reported by volume or weight.)Indicate to which Exhibit A Group (A-I) the Product Belongs:

Description of Creditable Grain Ingredient*

Grams of Creditable Grain

Ingredient per Portion1

A

Gram Standard of Creditable Grain per oz equivalent

(16g or 28g)2

B

Creditable Amount

A ÷ B

Total Creditable Amount3

*Creditable grains are whole-grain meal/flour and enriched meal/flour.1 (Serving size) X (% of creditable grain in formula). Please be aware that serving sizes other than grams must be converted tograms.2 Standard grams of creditable grains from the corresponding Group in Exhibit A.3Total Creditable Amount must be rounded down to the nearest quarter (0.25) oz eq. Do not round up.

Total weight (per portion) of product as purchasedTotal contribution of product (per portion) oz equivalent

I certify that the above information is true and correct and that a ___ ounce portion of this product (ready forserving) provides___ oz equivalent Grains. I further certify that non-creditable grains are not above 0.24 oz eq. perportion. Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H ofnon-creditable grains may not credit towards the grain requirements for school meals.

_________________________________________ ______________________________ Signature Title

_________________________________________ _______________ ____________ Printed Name Date Phone Number

0.95 grams

22g28gBatter type coating - whole grain

Bread type coating - whole grain 7.26867.2686

0.33030.2595

0.5898

72005

02/4/2015Debra Huffman

Page 10: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

������������ ������ ���������������� ����������� ���� ������� ����������������

Product Name:____________________________________ Code No.:_______________

Manufacturer:____________________________Case/Pack/Count/Portion/Size:________

���� ���� ������� ��Please fill out the chart below to determine the creditable amount of Meat/Meat Alternate

������������������� ����� �����������

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��*�� ������� �������������+*Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield Information.

��� ������ ���������������������If the product contains APP, please fill out the chart below to determine the creditable amount of APP. If APP is used, you must provide documentation as described in Attachment A for each APP used.

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*Percent of Protein As-Is is provided on the attached APP documentation.**18 is the percent of protein when fully hydrated. ***Creditable amount of APP equals ounces of Dry APP multiplied by the percent of protein as-is divided by 18. 1Total Creditable Amount must be rounded ��%�to the nearest 0.25oz (1.49 would round down to 1.25 oz meat equivalent). Do ��� round up. If you are crediting M/MA and APP, you do not need to round down in box A (Total Creditable M/MA Amount) until after you have added the Total Creditable APP Amount from box B to box C.

Total weight (per portion) of product as purchased ____________________________

Total creditable amount of product (per portion) _____________________________ (Reminder: Total creditable amount cannot count for more than the total weight of product.)

I certify that the above information is true and correct and that a _____ ounce serving of the above product (ready for serving) contains _____ ounces of equivalent meat/meat alternate when prepared according to directions.

I further certify that any APP used in the product conforms to the Food and Nutrition Service Regulations (7 CFR Parts 210, 220, 225, 226, Appendix A) as demonstrated by the attached supplier documentation.

_________________________________________ ______________________________ Signature Title

___________________________________ ___________________ ____________ Printed Name Date Phone Number

Debra Huffman 2/5/15

Page 11: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Formulation Statement for Documenting Grains in School Meals Required Beginning SY 2013-2014

(Crediting Standards Based on Grams of Creditable Grains)

Product Name: Code No.:

Manufacturer: Serving Size(raw dough weight may be used to calculate creditable grain amount)

I. Does the product meet the Whole Grain-Rich Criteria: Yes No(Refer to SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program.)

II. Does the product contain non- creditable grains: Yes No How many grams: (Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H of non-creditable grains may not credit towards the grain requirements for school meals.)

III. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program andSchool Breakfast Program: Exhibit A to determine if the product fits into Groups A-G (baked goods), GroupH (cereal grains) or Group I (RTE breakfast cereals). (Different methodologies are applied to calculate servingsof grain component based on creditable grains. Groups A-G use the standard of 16grams creditable grain per ozeq; Group H uses the standard of 28grams creditable grain per oz eq; and Group I is reported by volume orweight.)Indicate to which Exhibit A Group (A-I) the Product Belongs:

Description of Creditable Grain Ingredient*

Grams of Creditable Grain

Ingredient per Portion1

A

Gram Standard of Creditable Grain per oz equivalent

(16g or 28g)2

B

Creditable Amount

A ÷ B

Total Creditable Amount3

*Creditable grains are whole-grain meal/flour and enriched meal/flour.1 (Serving size) X (% of creditable grain in formula). Please be aware that serving sizes other than grams must be converted tograms.2 Standard grams of creditable grains from the corresponding Group in Exhibit A.3Total Creditable Amount must be rounded down to the nearest quarter (0.25) oz eq. Do not round up.

Total weight (per portion) of product as purchasedTotal contribution of product (per portion) oz equivalent

I certify that the above information is true and correct and that a ___ ounce portion of this product (ready forserving) provides___ oz equivalent Grains. I further certify that non-creditable grains are not above 0.24 oz eq. perportion. Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H ofnon-creditable grains may not credit towards the grain requirements for school meals.

_________________________________________ ______________________________ Signature Title

_________________________________________ _______________ ____________ Printed Name Date Phone Number

0.95 grams

22g28gBatter type coating - whole grain

Bread type coating - whole grain 7.26867.2686

0.33030.2595

0.5898

2/5/15 888-499-6888

Page 12: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

������������ ������ ���������������� ����������� ���� ������� ����������������

Product Name:____________________________________ Code No.:_______________

Manufacturer:____________________________Case/Pack/Count/Portion/Size:________

���� ���� ������� ��Please fill out the chart below to determine the creditable amount of Meat/Meat Alternate

������������������� ����� �����������

���!���� "�����!"�

#��������$ %��������������� ���

�� �������

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XXX

��*�� ������� �������������+*Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield Information.

��� ������ ���������������������If the product contains APP, please fill out the chart below to determine the creditable amount of APP. If APP is used, you must provide documentation as described in Attachment A for each APP used.

����������������,� ��� �����-�� ��, ������������

#�����������

����������

�������� .�����������/��)

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X ÷ by 18X ÷ by 18X ÷ by 18

!�*�� ������� ������������+��*#*�1�$2��*�!12��#(3*��4!���������%����� ����5�6�

*Percent of Protein As-Is is provided on the attached APP documentation.**18 is the percent of protein when fully hydrated.***Creditable amount of APP equals ounces of Dry APP multiplied by the percent of protein as-is divided by 18.1Total Creditable Amount must be rounded ��%�to the nearest 0.25oz (1.49 would round down to 1.25 oz meatequivalent). Do ��� round up. If you are crediting M/MA and APP, you do not need to round down in box A (TotalCreditable M/MA Amount) until after you have added the Total Creditable APP Amount from box B to box C.

Total weight (per portion) of product as purchased ____________________________

Total creditable amount of product (per portion) _____________________________ (Reminder: Total creditable amount cannot count for more than the total weight of product.)

I certify that the above information is true and correct and that a _____ ounce serving of the above product (ready for serving) contains _____ ounces of equivalent meat/meat alternate when prepared according to directions.

I further certify that any APP used in the product conforms to the Food and Nutrition Service Regulations (7 CFR Parts 210, 220, 225, 226, Appendix A) as demonstrated by the attached supplier documentation.

_________________________________________ ______________________________ Signature Title

____________________________________ __________ ____________ Printed Name Date Phone Number

5

12/5/15 Debra Huffman

Sriracha Honey C 013

Boneless (FBG pg 1-3)

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Page 13: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Formulation Statement for Documenting Grains in School Meals Required Beginning SY 2013-2014

(Crediting Standards Based on Grams of Creditable Grains)

Product Name: Code No.:

Manufacturer: Serving Size(raw dough weight may be used to calculate creditable grain amount)

I. Does the product meet the Whole Grain-Rich Criteria: Yes No(Refer to SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program.)

II. Does the product contain non- creditable grains: Yes No How many grams: (Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H of non-creditable grains may not credit towards the grain requirements for school meals.)

III. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program andSchool Breakfast Program: Exhibit A to determine if the product fits into Groups A-G (baked goods), Group H (cereal grains) or Group I (RTE breakfast cereals). (Different methodologies are applied to calculate servings of grain component based on creditable grains. Groups A-G use the standard of 16grams creditable grain per ozeq; Group H uses the standard of 28grams creditable grain per oz eq; and Group I is reported by volume or weight.)Indicate to which Exhibit A Group (A-I) the Product Belongs:

Description of Creditable Grain Ingredient*

Grams of Creditable Grain

Ingredient per Portion1

A

Gram Standard of Creditable Grain per oz equivalent

(16g or 28g)2

B

Creditable Amount

A ÷ B

Total Creditable Amount3

*Creditable grains are whole-grain meal/flour and enriched meal/flour.1 (Serving size) X (% of creditable grain in formula). Please be aware that serving sizes other than grams must be converted tograms.2 Standard grams of creditable grains from the corresponding Group in Exhibit A.3Total Creditable Amount must be rounded down to the nearest quarter (0.25) oz eq. Do not round up.

Total weight (per portion) of product as purchasedTotal contribution of product (per portion) oz equivalent

I certify that the above information is true and correct and that a ___ ounce portion of this product (ready forserving) provides___ oz equivalent Grains. I further certify that non-creditable grains are not above 0.24 oz eq. perportion. Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H ofnon-creditable grains may not credit towards the grain requirements for school meals.

_________________________________________ ______________________________ Signature Title

_________________________________________ _______________ ____________ Printed Name Date Phone Number

Sriracha Honey n 72013

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0.95 grams
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22g
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28g
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Batter type coating - whole grain
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Bread type coating - whole grain
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7.2686 7.2686
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0.3303
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0.2595
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0.5898
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2/5/15
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Debra Huffman
Page 14: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products

��������� �������������������������������������� ���������������������������

���������� ��������������������������������� ����������������������� �������������������

I. Meat/Meat Alternate�� �� ��������� ������ ������ � ���� �� �� ������ ��������� ���� ����� ����

Description of Creditable Ingredients per

Food Buying Guide (FBG)

Ounces per Raw Portion of Creditable

Ingredient

Multiply FBG Yield/Servings Per Unit

Creditable Amount *

A. Total Creditable M/MA Amount1

!�� ������ ������"�����#�$���� �# ����#���������� ������ ��%� �� ���$�� &'()� ��*�����������

II. Alternate Protein Product (APP)*��� #�����������������+#� �� ��������� ������ ������ � ���� �� �� ������ ������������*�������� �+$������#��,�� ����� ���������� ����� ���������� ������ �������� ��

Description of APP,manufacture’s name,

and code number

OuncesDry APP

Per Portion

Multiply % of Protein As-Is*

Divide by18**

Creditable Amount APP***

-�$./ -�$./ -�$./

B. Total Creditable APP Amount1

C. TOTAL CREDITABLE AMOUNT (A + B rounded down tonearest ¼ oz)!� �� �������� ����"*���#��,�� ����� ������ ��������� ��������!!./���� # �� ����#��� ���� �����$�$���� ��!!!�� ������ ����������� 0�������� ���1�$��������#�� ��$�� # �� ����#��� ����"����,�� ��$./�.2������ ������ ����������� ����� �down ���� � �� ��3�45��6.�78����������������.�45��� �� 0��,�� ��9�1�not������#�*�$���� �� �����%����������+$�������� ����������������:�62������ ������ ����������9�������� �$����, ��� ��� 2������ ������ ���������������:'����:��

2����� �%��6# �#������9��#��������#������ �����������������������������

2������ ������ ��������#������6# �#������9�����������������������������6; ���� ��2������ ������ ����������������������� ������ ������ �%����#�������9

*� ����$������ ���, ���������������� ������� ������������������� � �,��%���� ���, #������6� ��$���� �,��%9����������������� ��� 0��,�� ��� ���� ����� ���� �� �#� #�� ���������%����� �������

*����� �� ����$������$����� ����� #������������������ &��������������� �,�� ; %��������6<�&;�����4.3+443+445+44=+�## ���:�9��� �������� ��$�� ������ ���##�� ������ ��������

����������������������������������������� �������������������������������%����� 2��� ����������������������������������������� �������������������������������� ��� 1�� ���� ��� �

3-24-14Debra Huffman 2/02/15

Page 15: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9
Page 16: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products

��������� �������������������������������������� �����������������

���������� ��������������������������������� ����������������������� ���������

I. Meat/Meat Alternate�� �� ��������� ������ ������ � ���� �� �� ������ ��������� ���� ����� ����

Description of Creditable Ingredients per

Food Buying Guide (FBG)

Ounces per Raw Portion of Creditable

Ingredient

Multiply FBG Yield/Servings Per Unit

Creditable Amount *

A. Total Creditable M/MA Amount1

!�� ������ ������"�����#�$���� �# ����#���������� ������ ��%� �� ���$�� &'()� ��*�����������

II. Alternate Protein Product (APP)*��� #�����������������+#� �� ��������� ������ ������ � ���� �� �� ������ ������������*�������� �+$������#��,�� ����� ���������� ����� ���������� ������ �������� ��

Description of APP,manufacture’s name,

and code number

OuncesDry APP

Per Portion

Multiply % of Protein As-Is*

Divide by18**

Creditable Amount APP***

-�$./ -�$./ -�$./

B. Total Creditable APP Amount1

C. TOTAL CREDITABLE AMOUNT (A + B rounded down tonearest ¼ oz)!� �� �������� ����"*���#��,�� ����� ������ ��������� ��������!!./���� # �� ����#��� ���� �����$�$���� ��!!!�� ������ ����������� 0�������� ���1�$��������#�� ��$�� # �� ����#��� ����"����,�� ��$./�.2������ ������ ����������� ����� �down ���� � �� ��3�45��6.�78����������������.�45��� �� 0��,�� ��9�1�not������#�*�$���� �� �����%����������+$�������� ����������������:�62������ ������ ����������9�������� �$����, ��� ��� 2������ ������ ���������������:'����:��

2����� �%��6# �#������9��#��������#������ �����������������������������

2������ ������ ��������#������6# �#������9�����������������������������6; ���� ��2������ ������ ����������������������� ������ ������ �%����#�������9

*� ����$������ ���, ���������������� ������� ������������������� � �,��%���� ���, #������6� ��$���� �,��%9����������������� ��� 0��,�� ��� ���� ����� ���� �� �#� #�� ���������%����� �������

*����� �� ����$������$����� ����� #������������������ &��������������� �,�� ; %��������6<�&;�����4.3+443+445+44=+�## ���:�9��� �������� ��$�� ������ ���##�� ������ ��������

����������������������������������������� ����������������������������� ��%����� 2��� ����������������������������������������� �������������������������������� ��� 1�� ���� ��� �

3-24-14Debra Huffman 02/02/15

Page 17: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9
Page 18: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products

��������� �������������������������������������� ���������������������������

���������� ��������������������������������� ����������������������� ���������

I. Meat/Meat Alternate �� �� ��������� ������ ������ � ���� �� �� ������ ��������� ���� ����� ����

Description of Creditable Ingredients per

Food Buying Guide (FBG)

Ounces per Raw Portion of Creditable

Ingredient

Multiply FBG Yield/Servings Per Unit

Creditable Amount *

A. Total Creditable M/MA Amount1

!�� ������ ������"�����#�$���� �# ����#���������� ������ ��%� �� ���$�� &'()� ��*�����������

II. Alternate Protein Product (APP)*��� #�����������������+#� �� ��������� ������ ������ � ���� �� �� ������ ������������*�������� �+$������#��,�� ����� ���������� ����� ���������� ������ �������� ��

Description of APP,manufacture’s name,

and code number

OuncesDry APP

Per Portion

Multiply % of Protein As-Is*

Divide by18**

Creditable Amount APP***

-�$./ -�$./ -�$./

B. Total Creditable APP Amount1

C. TOTAL CREDITABLE AMOUNT (A + B rounded down to nearest ¼ oz)!� �� �������� ����"*���#��,�� ����� ������ ��������� ��������!!./���� # �� ����#��� ���� �����$�$���� ��!!!�� ������ ����������� 0�������� ���1�$��������#�� ��$�� # �� ����#��� ����"����,�� ��$./�.2������ ������ ����������� ����� �down ���� � �� ��3�45��6.�78����������������.�45��� �� 0��,�� ��9�1�not������#�*�$���� �� �����%����������+$�������� ����������������:�62������ ������ ����������9�������� �$����, ��� ��� 2������ ������ ���������������:'����:��

2����� �%��6# �#������9��#��������#������ �����������������������������

2������ ������ ��������#������6# �#������9�����������������������������6; ���� ��2������ ������ ����������������������� ������ ������ �%����#�������9

*� ����$������ ���, ���������������� ������� ������������������� � �,��%���� ���, #������6� ��$���� �,��%9����������������� ��� 0��,�� ��� ���� ����� ���� �� �#� #�� ���������%����� �������

*����� �� ����$������$����� ����� #������������������ &��������������� �,�� ; %��������6<�&;�����4.3+443+445+44=+�## ���:�9��� �������� ��$�� ������ ���##�� ������ ��������

����������������������������������������� �������������������������������%����� 2��� ��������������������������������������� �������������������������������� ��� 1�� ���� ��� �

Debra Huffman 2-05-15

Page 19: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9
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Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products

��������� �������������������������������������� ����������������������������

���������� ��������������������������������� ����������������������� �������������������

I. Meat/Meat Alternate �� �� ��������� ������ ������ � ���� �� �� ������ ��������� ���� ����� ����

Description of Creditable Ingredients per

Food Buying Guide (FBG)

Ounces per Raw Portion of Creditable

Ingredient

Multiply FBG Yield/Servings Per Unit

Creditable Amount *

A. Total Creditable M/MA Amount1

!�� ������ ������"�����#�$���� �# ����#���������� ������ ��%� �� ���$�� &'()� ��*�����������

II. Alternate Protein Product (APP)*��� #�����������������+#� �� ��������� ������ ������ � ���� �� �� ������ ������������*�������� �+$������#��,�� ����� ���������� ����� ���������� ������ �������� ��

Description of APP,manufacture’s name,

and code number

OuncesDry APP

Per Portion

Multiply % of Protein As-Is*

Divide by18**

Creditable Amount APP***

-�$./ -�$./ -�$./

B. Total Creditable APP Amount1

C. TOTAL CREDITABLE AMOUNT (A + B rounded down to nearest ¼ oz)!� �� �������� ����"*���#��,�� ����� ������ ��������� ��������!!./���� # �� ����#��� ���� �����$�$���� ��!!!�� ������ ����������� 0�������� ���1�$��������#�� ��$�� # �� ����#��� ����"����,�� ��$./�.2������ ������ ����������� ����� �down ���� � �� ��3�45��6.�78����������������.�45��� �� 0��,�� ��9�1�not������#�*�$���� �� �����%����������+$�������� ����������������:�62������ ������ ����������9�������� �$����, ��� ��� 2������ ������ ���������������:'����:��

2����� �%��6# �#������9��#��������#������ �����������������������������

2������ ������ ��������#������6# �#������9�����������������������������6; ���� ��2������ ������ ����������������������� ������ ������ �%����#�������9

*� ����$������ ���, ���������������� ������� ������������������� � �,��%���� ���, #������6� ��$���� �,��%9����������������� ��� 0��,�� ��� ���� ����� ���� �� �#� #�� ���������%����� �������

*����� �� ����$������$����� ����� #������������������ &��������������� �,�� ; %��������6<�&;�����4.3+443+445+44=+�## ���:�9��� �������� ��$�� ������ ���##�� ������ ��������

����������������������������������������� �������������������������������%����� 2��� ���������������������������������������� �������������������������������� ��� 1�� ���� ��� �

2-05-2015

Page 21: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9
Page 22: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products

��������� �������������������������������������� ���������������������������

���������� ���������������������������������������� ����������������������� ���������������

I. Meat/Meat Alternate�� �� ��������� ������ ������ � ���� �� �� ������ ��������� ���� ����� ����

Description of Creditable Ingredients per

Food Buying Guide (FBG)

Ounces per Raw Portion of Creditable

Ingredient

Multiply FBG Yield/Servings Per Unit

Creditable Amount *

A. Total Creditable M/MA Amount1

!�� ������ ������"�����#�$���� �# ����#���������� ������ ��%� �� ���$�� &'()� ��*�����������

II. Alternate Protein Product (APP)*��� #�����������������+#� �� ��������� ������ ������ � ���� �� �� ������ ������������*�������� �+$������#��,�� ����� ���������� ����� ���������� ������ �������� ��

Description of APP,manufacture’s name,

and code number

OuncesDry APP

Per Portion

Multiply % of Protein As-Is*

Divide by18**

Creditable Amount APP***

-�$./ -�$./ -�$./

B. Total Creditable APP Amount1

C. TOTAL CREDITABLE AMOUNT (A + B rounded down tonearest ¼ oz)!� �� �������� ����"*���#��,�� ����� ������ ��������� ��������!!./���� # �� ����#��� ���� �����$�$���� ��!!!�� ������ ����������� 0�������� ���1�$��������#�� ��$�� # �� ����#��� ����"����,�� ��$./�.2������ ������ ����������� ����� �down ���� � �� ��3�45��6.�78����������������.�45��� �� 0��,�� ��9�1�not������#�*�$���� �� �����%����������+$�������� ����������������:�62������ ������ ����������9�������� �$����, ��� ��� 2������ ������ ���������������:'����:��

2����� �%��6# �#������9��#��������#������ �����������������������������

2������ ������ ��������#������6# �#������9�����������������������������6; ���� ��2������ ������ ����������������������� ������ ������ �%����#�������9

*� ����$������ ���, ���������������� ������� ������������������� � �,��%���� ���, #������6� ��$���� �,��%9����������������� ��� 0��,�� ��� ���� ����� ���� �� �#� #�� ���������%����� �������

*����� �� ����$������$����� ����� #������������������ &��������������� �,�� ; %��������6<�&;�����4.3+443+445+44=+�## ���:�9��� �������� ��$�� ������ ���##�� ������ ��������

����������������������������������������� �������������������������������%����� 2��� �����������_����������������������������� ���������������____����������������� ��� 1�� ���� ��� �

3-24-14

Asian Food Solutions 28.60lb/ 4/7.15lb159 svg/ 2.85 oz

Debra Huffman 2/1/15

Page 23: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9
Page 24: Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35 18% 4 1 0 45 350 27 2 14 13 0 4 0 7 2 0 0.5 72010WG Lemon Grass Chicken 42.90 3.9

538091 USDA') PROCESS CONTROL

(cERTIFICATION) PROGRAM/

1 AFS # 260021

FULLY COOKED SHREDDED BEEF WITH JUICES

Ingredients: Beef, water and contains less the 10/0 of salt, sodium phosphate, natural flavor. sugar.

CONTAINS DONATED COMMODITY FROM THE UNITED STATES OEPARTMENT OF AGRICULTURE. THIS PRODUCT SHALL BE SOLD ONLY TO EUGIBLE RECIPIENT AGENCIES.

1 CN eN 0911881 Each 3 .9002 serving (by weight)ol tully cook" shr.dded b_1 (with

eN juice.) provide. 2..00 oz _qui_I .... mellI/lIMO'" ........... for Child eN

1

Nutrition Me., Pattef'n RaquirltnMnts. (Us. of this ~o and ............

Itulhoriz" br "It Food and Nutrilion Senlic __ o::,"_US=0A=-=08I::..:.'4:::' ________ .J CN -

HEATING INSTRUCTtoNS 1 . Begin by tempMing product until ... -.1 2. One. thawed pra - heat oven to 350F for Con_lion __ s or 375F for convenlionalovens 3 . 8r.ok up _t _to into It deep p'" and CGVeI' with iii 4 . Cool!: eoverltd for 15- 20 minute. 01' until m.at has r_hed in_nel .... erature o1165F Tip - it you find th. produc.' finishind sligh'tv dry IIIdd 1 cup 0' _1M' to .-y Sill package of meat. th.., cov.ring and h •• ting to dctSired t.rnp_allure.

KEEP FROZEN NET WEIGHT: 32.08 Ibs. 418.02 LB

PACKED FOR ASIAN FOOD SOLUTIONS OVEDlO, FL 32765 MADE IN THE USA WlW.ASIANFOODSOLUTIONS.COM

Copy, Not for documenting

Federal Meal Requirements

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