Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35...
Transcript of Asian Food Solutions Nutritionals · 72005WG Japanese Cherry Blossom Chicken 42.90 3.9 1 176 200 35...
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
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Product Name:____________________________________ Code No.:_______________
Manufacturer:____________________________Case/Pack/Count/Portion/Size:________
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��� ������ ���������������������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 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
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
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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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��� ������ ���������������������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 2/02/2015
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
������������ ������ ���������������� ����������� ���� ������� ����������������
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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!�*�� ������� ������������+��*#*�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
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
������������ ������ ���������������� ����������� ���� ������� ����������������
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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!�*�� ������� ������������+��*#*�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
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
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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 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
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
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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 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)
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
Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products
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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�������� �$����, ��� ��� 2������ ������ ���������������:'����:��
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3-24-14Debra Huffman 2/02/15
Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products
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I. Meat/Meat Alternate�� �� ��������� ������ ������ � ���� �� �� ������ ��������� ���� ����� ����
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of Creditable
Ingredient
Multiply FBG Yield/Servings Per Unit
Creditable Amount *
A. Total Creditable M/MA Amount1
!�� ������ ������"�����#�$���� �# ����#���������� ������ ��%� �� ���$�� &'()� ��*�����������
II. Alternate Protein Product (APP)*��� #�����������������+#� �� ��������� ������ ������ � ���� �� �� ������ ������������*�������� �+$������#��,�� ����� ���������� ����� ���������� ������ �������� ��
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�������� �$����, ��� ��� 2������ ������ ���������������:'����:��
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*� ����$������ ���, ���������������� ������� ������������������� � �,��%���� ���, #������6� ��$���� �,��%9����������������� ��� 0��,�� ��� ���� ����� ���� �� �#� #�� ���������%����� �������
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3-24-14Debra Huffman 02/02/15
Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products
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I. Meat/Meat Alternate �� �� ��������� ������ ������ � ���� �� �� ������ ��������� ���� ����� ����
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of Creditable
Ingredient
Multiply FBG Yield/Servings Per Unit
Creditable Amount *
A. Total Creditable M/MA Amount1
!�� ������ ������"�����#�$���� �# ����#���������� ������ ��%� �� ���$�� &'()� ��*�����������
II. Alternate Protein Product (APP)*��� #�����������������+#� �� ��������� ������ ������ � ���� �� �� ������ ������������*�������� �+$������#��,�� ����� ���������� ����� ���������� ������ �������� ��
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�������� �$����, ��� ��� 2������ ������ ���������������:'����:��
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Debra Huffman 2-05-15
Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products
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I. Meat/Meat Alternate �� �� ��������� ������ ������ � ���� �� �� ������ ��������� ���� ����� ����
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of Creditable
Ingredient
Multiply FBG Yield/Servings Per Unit
Creditable Amount *
A. Total Creditable M/MA Amount1
!�� ������ ������"�����#�$���� �# ����#���������� ������ ��%� �� ���$�� &'()� ��*�����������
II. Alternate Protein Product (APP)*��� #�����������������+#� �� ��������� ������ ������ � ���� �� �� ������ ������������*�������� �+$������#��,�� ����� ���������� ����� ���������� ������ �������� ��
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�������� �$����, ��� ��� 2������ ������ ���������������:'����:��
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2-05-2015
Product Formulation Statement (Product Analysis) for Meat/Meat Alternate (M/MA) Products
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I. Meat/Meat Alternate�� �� ��������� ������ ������ � ���� �� �� ������ ��������� ���� ����� ����
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of Creditable
Ingredient
Multiply FBG Yield/Servings Per Unit
Creditable Amount *
A. Total Creditable M/MA Amount1
!�� ������ ������"�����#�$���� �# ����#���������� ������ ��%� �� ���$�� &'()� ��*�����������
II. Alternate Protein Product (APP)*��� #�����������������+#� �� ��������� ������ ������ � ���� �� �� ������ ������������*�������� �+$������#��,�� ����� ���������� ����� ���������� ������ �������� ��
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������ ������ ���������������:'����:��
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3-24-14
Asian Food Solutions 28.60lb/ 4/7.15lb159 svg/ 2.85 oz
Debra Huffman 2/1/15
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