Crediting Food Components
- Acceptable Product Documentation for Meal Pattern Requirements
- Crediting Food Components Training
- Exhibit A
- Food Buying Guide
- Food Buying Guide Calculator
- Guide to Crediting
- Purchasing Using the USDA Food Buying Guide Training
- USDA Whole Grain Resource
- Product Formulation Statement for Vegetables and Fruits
- Product Formulation Statement for Grain Products
- Product Formulation Statement for Meat/Meat Alternate
- USDA Certification Worksheets
- Worksheet for Calculating the Components in a Recipe
- Worksheet for Calculating the Grain Contribution from a Recipe
Nutrient Analysis
Recipes
- Chef Designed School Meals - Idaho Department of Education
- Menus that Move - Ohio Department of Education
- New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks
- On, Wisconsin! Menu Resources - Wisconsin Department of Public Instruction
- Recipe Resources
- Standardized Recipe Requirements
- USDA Recipes
- What's Cooking - USDA Mixing Bowl
Templates
- Completed Daily Production Record - Breakfast
- Completed Daily Production Record - Lunch
- Cycle Menu Templates
- Daily Production Record Instructions
- Minimum Requirements for Daily Production Records
- Recipe Template
- Salad Bar Production Record
- With HACCP:
- Daily Production Record (1 grade group)
- Daily Production Record (2 grade group)
- Daily Production Record (3 grade group)
- Without HACCP:
Additional Resources
- Kansas Menu Planning and Production Resources
- Tools for Schools
- USDA Menu Planning Tools for School Food Service
Funding Opportunity
- The Colorado Health Foundation grant: Healthy K-12 School Meals through Scratch Cooking
For additional information, E-Mail: nutrition@cde.state.co.us
