1. A. Each meal served in the Program complies with USDA meal patterns as outlined in federal regulations 7 CFR 225.16 (d) and with CYFD/FNB creditable foods list.

   (1) Non-creditable foods are not used to meet the meal pattern component requirement. Some foods which are non creditable are: hot dogs, sausage, bologna, salami, and other sausage type lunch meats, and doughnuts. Designated items on the non creditable list supplied by CYFD are also not reimbursable and their purchase price is subtracted from total food costs during administrative reviews.

   (2) Infants may be served and claimed only with prior approval from CYFD.

2. B. Special dietary needs and requirements of children with special dietary requirements are met, with approval by medical authority. This includes, but is not limited to: diabetic diets, high calorie, lower calorie, mechanically altered, and substitutions for food allergies and/or intolerance. This does not include enteral/parenteral formulas which may be covered by medical insurance or Medicare/Medicaid.

3. C. Child Nutrition (CN) Labeled products are not required for the Summer Food Service Program and do not necessarily meet the meal requirements as established by the state agency. However, if CN products are used, a copy of the CN label must be maintained in the sponsor menu record file:

   (1) For combination food items purchased which do not have a CN label, the sponsor must provide a product analysis sheet from the manufacturer indicating the amount of each food component per serving.

   (2) Pizza products with a CN label that identifies the food components, including the meat alternate, are acceptable.

4. D. Breading on creditable meat items, such as chicken nuggets, is not counted as a bread alternate unless a CN label identifies that the breading meets the required bread alternate amount.
5. E. Institutions will document on a daily basis the type of meals and amounts of food used to prepare the meals, in the Menu Record Book provided by CYFD.
6. F. Milk invoices will indicate that sufficient milk was purchase to provide 8 ounces of milk for at least 90% of the meals claimed which required milk to be served.

[8.2.3.16 NMAC – Rp 8 NMAC 2.3.16, 11-30-01]