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P1. To ensure that students receive well-balanced, nutritious meals, which enable them to remain healthy throughout their participation in the program.




R1. Food and Nutrition

Centers must provide food services to students, to include:

a. Meal service

1. Provide three meals per day, except on holidays and weekends, when two meals are acceptable. In lieu of the third meal, healthy snacks must be available to students on weekends and holidays.

2. No more than 14 hours shall elapse between meal services.

3. Meals must be planned using a minimum of a 28-day cycle cafeteria menu.

4. Meal service must be consistent with schedules for work-based learning, off-center activities, late arrivals, etc.

b. Food options

1. Students must receive a minimum of two choices of meat or non-meat protein sources at both lunch and supper.

2. Students must receive a minimum of the following daily:

(a) Five choices of fresh or frozen vegetables and/or fruits

(b) Four servings of grain products

(c) Low-fat and/or fat-free milk and dairy alternatives and water must be available at all meals

3. Centers must offer meals and food items that meet the dietary needs and desires of a diverse population, including ethnic, vegetarian, and low-fat alternatives.

c. Nutrition

1. Meals must reflect the definition of a “Healthy Diet” as described in The Dietary Guidelines for Americans. Meals must:

(a) Emphasize fruits, vegetables, whole grains, fat-free or low-fat milk and milk products, and dairy alternatives.

(b) Include lean meats, poultry, fish, beans, eggs, and nuts.

(c) Be low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.

2. Portion sizes must reflect recommendations set forth in The Dietary Guidelines for Americans.

3. Foods of Minimal Nutritional Value (FMNV) as defined in Appendix B of 7 CFR Part 210​​ may be available to students in the cafeteria on a limited basis. Students may be given the option to purchase FMNV through vending machines or the student store.

R2. Dining Environment

Centers must:

a. Operate a dining room and serving and meal preparation areas that are clean, attractive, and comply with state/local (whichever is stricter) food handling and sanitation standards for the food service industry.

b. Post the most recent environmental health inspection report at the serving line entrance.

R3. Food Service Staff Health

Centers must ensure that kitchen and dining hall staff comply with state or local food handling requirements, per PRH Chapter 5, Section 5.17, R1​.

R4. Food Service Management and Control

Centers must develop procedures for ordering, purchasing, receiving, storing, inventorying, and issuing food products that ensure:

a. Prevention of fraud and abuse

b. Protection of food and food preparation equipment and areas from contaminants, insects, and rodents

c. Safe and sanitary handling and storage of food

R5. Student Input

Centers must develop procedures to obtain student input into the planning and evaluation of the content and quality of the meals and service provided.

R6. Staff/Visitor Meals

Centers must provide staff and visitors access to meal service during regularly scheduled serving periods. All non-students must be charged (unless prior Regional Office approval is granted) a price, which covers cost of food and its preparation.


 Legal/CFR Requirements

CFR Part 210 Appendix B