Program Operation Documents

Boy with FruitMENU PLANNING GUIDE - USDA (link)

• Cover Page (.pdf)
• Introduction (.pdf) 
• Chapter 1 You Can Meet the Nutrition Goals in a Variety of Ways (.pdf)
• Chapter 2 Food Based Menu Planning (.pdf)
• Chapter 3 Nutrient Based Menu Planning (.pdf)
• Chapter 4 The ABC's of Successful Menu Planning (.pdf)
• Chapter 5 Nutrient Analysis (.pdf)
• Chapter 6 Quality Meals: Good for Your Customers and Your Staff (.pdf)
• Chapter 7 Menu Planning Records (.pdf)
• Chapter 8 Marketing Your Product (.pdf)
• Appendix

RECIPES (link) (Schools)
USDA Recipes for Schools
Alphabetical by Recipe Name (link)

These updated recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals reflect the changes made in the newest edition of the Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement. At present, the recipes are available only on the Web--from NFSMI, Healthy School Meals Resource System, and Team Nutrition. The recipes are scheduled for distribution to School Food Authorities on CD-ROM during Summer 2006 by USDA/FNS.

Food safety information is based on the Food and Drug Administration (FDA) 2001 Food Code as supplemented in 2003. The 2003 Food Code supplement dropped the hot holding temperature from 140 °F to 135 °F. Always check your State or local health codes to determine if they are more restrictive.

Numerical Order USDA Recipes
These updated recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals reflect the changes made in the newest edition of the Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, and updated with Critical Control Point (CCP) information from the 2003 Food Code supplement. At present, the recipes are available only on the Web--from NFSMI, Healthy School Meals Resource System, and Team Nutrition. The recipes are scheduled for distribution to School Food Authorities on CD-ROM during Summer 2006 by USDA/FNS.

Food safety information is based on the Food and Drug Administration (FDA) 2001 Food Code as supplemented in 2003. The 2003 Food Code supplement dropped the hot holding temperature from 140 °F to 135 °F. Always check your State or local health codes to determine if they are more restrictive.

Funding for this project was provided by USDA/FNS through a cooperative agreement with NFSMI.

Commodity Recipes
Other Recipes
School Lunch Challenge Recipes I and II

FOOD BUYING GUIDE (USDA)
( Same as document under Guidance Heading)