Food Services

Students must select a minimum of 3 meal components:

1. Vegetables
2. Fruits
3. Meat/Meat Alternate
4. Bread/Grain
5. Milk

(Extra servings from any food group will be charged at a la carte prices.)

Food Group Samples

Hamburger Patty (meat/meat alternate)
Hamburger Bum (bread/grain)
1/2 cup Broccoli (vegetable)
1/2 cup Orange (fruit)
Milk (milk)

Sample Lunch

1/2 cup of fruit or 1/2 cup of vegetables plus a minimum of 2 full servings from other food groups.

Students must select a minimum of 3 meal components:

1. Vegetables
2. Fruits
3. Meat/Meat Alternate
4. Bread/Grain
5. Milk

(Extra servings from any food group will be charged at a la carte prices.)

Minimum Required Option 1

1 fruit AND 2 vegetables plus a minimum of 1 other component
or
2 fruits AND 1 vegetable plus a minimum of 1 other component

Minimum Required Option 2

1/2 cup of fruit or 1/2 cup of vegetables plus a minimum of 2 full servings from other food groups.

1. Vegetarian entrees - A vegetarian meal shall be offered every day. Whenever possible, a hot vegetarian alternative to the hot entrée shall be offered (e.g., bean burritos along with meat burritos). When this is not possible, a vegetarian sandwich shall be served as an alternative to the meat entrée.

2. Gluten-free menu - A gluten-free menu will be provided for students with this disability provided they submit a written prescription by a doctor. Gluten-free menu must adhere to overall procurement and portion specifications.

   1. Written prescription by doctor.

   2. Approval of menu by parents and school nurse.

   3. Must specify days he/she will be buying so staff can prepare meal.

3. Whole grains - Whenever bread, rice or pasta products are served they must be whole-grain rich (51 percent) (elementary & middle schools only).

4. Fruits and vegetables - All menus shall include a choice of three fresh or frozen fruits and three fresh or frozen vegetables every day, including a salad bar in every school. We encourage the purchase of locally grown fruits and vegetables when available and competitively priced.

   1. As part of the new USDA National School Lunch Program standards and requirements, for a meal to qualify as a set-priced lunch, it must include a half-cup portion of fruits or vegetables.

5. Fats - According to the USDA National School Lunch standards, school food offerings must not include trans fats.

6. Frying - No food shall be deep fried.

Processed foods - In menu development, every effort shall be made to keep use of processed foods to a minimum.

Portion Sizes for Elementary/Middle Schools

Portions as outlined by the USDA, school lunch pattern group IV as a minimum requirement. The following additional specifications must be followed for meals that qualify for the set lunch price:

• Pizza - 14" pie with whole grain-rich crust, made on site, cut into eight (8) slices per pie; serving size = one (1) slice

  Chicken Nuggets - two (2) ounce portion, approximately three (3) nuggets

• Frankfurters - 8:1 serving size = one (1)

• Grilled Cheese - one (1) sandwich, containing two (2) ounces of cheese

• Hamburgers - 3.2 ounces each (5:1lb.); two (2) ounces cooked

• Cheeseburgers - 3.2 ounces each (5:1lb.), two (2) ounces cooked, plus one (1) ounce of cheese (middle school only)

• Soup - made fresh, eight (8) ounce portion (priced accordingly), served with a grain (crackers, roll, bread)

Middle Schools

A La Carte Item(s)

• Deli Sandwiches - made to order, three (3) ounces protein portion

  Bell and Evans Chicken Tenders - 4-5 ounce portion

• Bell and Evans Chicken Patty - 4 ounce portion

High School

Portion sizes at the high school are outlined below:

• Deli/Panini Sandwiches - made to order, four (4) ounce protein portion (can order double meat for an extra charge)

  Made to Order Salad: Two (2) cups of greens, four (4) oz. of protein, two (2) cups of vegetables or fruit, and one (1) oz. of dressing

• Pizza - 16" pie made on site, cut into eight (8) slices per pie; serving size = one (1) slice

• Hamburgers - 5.0 ounces each, four (4) ounces cooked

• Cheese Burgers - 1 oz. of cheese and same portion size of hamburger meat

• Bell and Evans Chicken Tenders - 4-5 ounce portion

• Soup - made fresh, (12) twelve or (16) sixteen ounce portion (priced accordingly), served with a grain (crackers, roll, bread)

The Chappaqua Central School District is very proud of the quality of food that is used in the school meal program. This quality is a combination of the portions listed above, the brand and standard of products used, and the Wellness Policy that the District adopted. The following lists itemized specific brands/standards that are required for the program. There will be no deviation allowed from these brands/standards, without specific written approval, prior to service.

Deliveries of food or supplies are not permitted prior to 6:00 AM.

1. In all instances, the following purchase specifications shall be followed:
   1. All meat and meat products are slaughtered processed and manufactured in plants operated under a USDA inspection program and bear the appropriate seal. All meat products are sound and sanitary upon delivery.
       
   2. Will strive to minimize, and to avoid whenever possible, artificial preservatives, tenderizers or colorizing agents in food products.
       
   3. Imported fresh or frozen meat products are prohibited for any purpose.
       
   4. All products must be free of MSG, BHT, and BHA.
       
   5. All products should be free of high fructose corn syrup (HFCS), partially hydrogenated fats, and trans fats. Products containing minimum HFCS may be used only if alternative products free of these ingredients are unavailable or deemed prohibitively expensive. Use of products containing minimum HFCS requires prior approval of a sub-committee of the Wellness Committee designated to make such determinations.
       
   6. Composting / Recycling: The Food Service Management Company shall adhere to all town, county and state regulations for disposal and recycling of waste. The Food Service Management Company shall assist in the implementation of a composting plan.
       
   7. Food should be purchased from local farmers and producers as much as possible.
       
2. The minimum requirements:

Meat:	USDA Choice
Ground Beef & Hamburgers:	Must be 100% beef with no added fillers or preservatives and a maximum of 15% fat.
Cold Cuts:	Boars Head Brand or the equivalent in nutrient profile and must not contain by-products, cereals, fillers or artificial flavors.
Frankfurters:	All beef, chicken or turkey franks with no nitrates or nitrites added
Poultry:	USDA Grade A
Chicken Tenders, Nuggets & Patties:	Bell & Evans or equivalent type product containing all natural chicken, raised without the use of non-therapeutic antibiotics, and no chemical additives or preservative.
Eggs:	Fresh USDA Grade AA or State Graded AA
Fish & Seafood:	USDA Grade A
Tuna Fish:	All white meat packed in water and be rated 'Dolphin Safe' by Earth Island Institute, or similar certifying body.
Milk:	Grade AA and hormone and antibiotic free Fat Free, fat free flavored, and 1% only
Cheese:	Must be 100% Cheese and USDA Grade AA. No 'processed cheese foods'.
Yogurt:	Organic and low fat or fat-free
Other Dairy Products:	Grade AA
Breads, Bagels:	Fresh baked items to be delivered fresh each day and choices must include whole wheat and 51% whole grain.
Wraps:	A variety of wraps, including whole wheat and whole grained.
Pizza Dough and Pretzels:	Baked items choices must include whole wheat and whole grain.
Cereal:	Must only contain minimal levels of sugar (The total carbohydrate-to-sugar ratio should be no less than four to one. This means if the "Total Carbohydrate" line says 24 grams, the "sugars" should have a value of 6 grams or less) and no artificial additives.
Pasta:	Barilla® Plus™ pasta or pasta that is 51% whole grain equivalent in nutritional profile and taste. This is defined as multi grained pasta, high in protein, fiber and ALA omega 3 fatty acids.
Fruits & Vegetables:	USDA Grade 1 or A, fresh or frozen only (no canned) and purchased from local farmers as much as possible.
Snacks:	As addressed in District's Wellness Policy
Mayonnaise:	Hellman's Light or equal to
All Condiments:	Should not contain high fructose corn syrup
Dry Stored Items & Canned Goods:	USDA Grade A
Bottled Water:	Slimmed down, lower plastic content bottles, whenever possible
Paper Supplies:	No Styrofoam products. Unbleached napkins only
Utensils:	Use compostable utensils whenever possible
Plastic Containers:	Use compostable/recyclable containers whenever possible
Lunch Trays:	Use plastic trays. Compostable trays should be available when needed

Revised: June 22, 2009; January 28, 2013

All beverages and snacks sold in Chappaqua Central School District cafeterias must adhere to the following standards:

Beverages:

1. Milk:
   1. Limited to fat free (skim) and 1%.
   2. Flavored milk is permissible as long as it is fat free (skim).
   3. Non-dairy milk is made available as needed for those students with identified dietary restrictions.
   4. Must be hormone-free and antibiotic-free.
       
2. Water:
   1. Plain water can be offered in any size
   2. Plain seltzer can be offered in any size. Seltzer water with fruit juice may not contain other sweeteners. Flavored seltzers must adhere to the flavored drink guidelines.
       
3. Fruit Juice:
   1. Must be 100% juice with no added sweeteners.
   2. Fortified juice is preferred
   3. Container size is limited to 12 ounces in the elementary and middle schools and 20 ounces at the high school.
       
4. Flavored Drinks
   1. May not contain high fructose corn syrup, artificial colors or flavors, artificial sweeteners, or caffeine.
   2. May not exceed 60 calories per 8 ounce serving.
   3. May not be offered at the elementary schools. Container size may not exceed 12 ounces at the middle schools and 20 ounces at the high school.
   4. By law, no soda may be sold.
       
5. Soda
   1. By law, no soda is sold in school cafeterias.
       
6. Caffeinated drinks
   1. May not be sold, excluding fat-free chocolate milk.
   2. Hot chocolate may be sold at the middle and high schools.
   3. Tea must be herbal or decaffeinated.
   4. Only decaffeinated coffee will be sold

Snacks:

1. Packaged Snacks
   1. Fat: May have a maximum of 7 grams of total fat per serving (with the exception of nuts and seeds). Maximum saturated fat is 2 grams per serving. Must have no trans fat.
   2. Sugar: May contain no more than 15 grams of sugar per serving. May not contain high fructose corn syrup.
   3. Salt: No specific guidelines but lower-sodium snacks are preferred.

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program information (e.g.Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: here and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov.

This institution is an equal opportunity provider.

Additional Resources

USDA Final Rule Brochure K-12

USDA Smart Snacks in School