Competitive food service and standards.

CFR · 2024-01-01 · US · Title 7

(a) (1) (2) (3) (i) A combination food of meat or meat alternate and whole grain rich food; or (ii) A combination food of vegetable or fruit and meat or meat alternate; or (iii) A meat or meat alternate alone with the exception of yogurt, low-fat or reduced fat cheese, nuts, seeds and nut or seed butters, and meat snacks (such as dried beef jerky); or (iv) A grain only, whole-grain rich entrée that is served as the main dish of the School Breakfast Program reimbursable meal. (4) (5) (6) (b) (2) (3) (4) (c) (2) (i) Meet all of the competitive food nutrient standards as outlined in this section; and (ii) Be a grain product that contains 50 percent or more whole grains by weight or have as the first ingredient a whole grain; or (iii) Have as the first ingredient one of the non-grain major food groups: fruits, vegetables, dairy or protein foods (meat, beans, poultry, seafood, eggs, nuts, seeds, etc.); or (iv) Be a combination food that contains (v) If water is the first ingredient, the second ingredient must be one of the food items in paragraphs (c)(2)(ii), (iii) or (iv) of this section. (3) (ii) (d) (2) Fresh and frozen vegetables with no added ingredients except water and (e) (f) (ii) The saturated fat content of a competitive food must be less than 10 percent of total calories per item as packaged or served, except as specified in paragraph (f)(3) of this section. (2) (3) (ii) Nuts and Seeds and Nut/Seed Butters are exempt from the total fat and saturated fat standards, but s

official document · source cfr-2024 · id 7:§ 210.11