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K-12 School Foodservice Definitions
A la carte Food items available for cash sale independent of the reimbursable meal. Broker An independent sales agent who negotiates sales for manufacturers by working with food distributors and school nutrition operations. The broker assists manufacturers by introducing new products to the school nutrition market. Brokers can assist the school food authority staff by providing menu and marketing ideas and samples for taste-testing to the districts. Buy American Requires school food authorities to purchase, to the maximum extent practicable, domestic commodities or products. Child Nutrition (CN) Label The Child Nutrition (CN) Labeling Program is a voluntary Federal labeling program for Child Nutrition Programs (CNP). The CN label on a product communicates how the product contributes to CNP meal pattern requirements. CN labeled products provide CNP operators with a warranty against audit claims when the product is prepared according to the manufacturer’s instructions Main dish products contributing to the meats/ meat alternates (M/MA) component of the meal pattern requirements are eligible for a Child Nutrition (CN) label.
Component One of the five groups that comprise reimbursable meals. The five meal components to be offered to students are: fluid milk, fruits, vegetables, grains, and meats/meat alternates. Oversight of Contractors Recipients and sub-recipients must maintain oversight to ensure that contractors perform in accordance with the terms, conditions, and specifications of their contracts or purchase orders. See also § 200.501(h). Creditable/Non creditable How a food contributes toward the required component for reimbursement. The Food Buying Guide for Child Nutrition Programs (FBG) provides crediting information for all meal components. Non-creditable foods are either portions of components too small to count toward crediting or foods that do not fit into one of the five meal components. Cycle Menu A cycle menu is a series of menus that are repeated over a specific period of time, such as 4 weeks. The menu is different each day during the cycle. At the end of the cycle, the menu is repeated. Cycle menus simplify ordering and reduce food loss.
2 | K-12 School Foodservice Definitions
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