Product Formulation Statement (Pfs) For Documenting Vegetables And Fruits

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Product Formulation Statement (PFS) for Documenting Vegetables and Fruits
School Food Authorities (SFAs) should include a copy of the label from the purchased product package in addition to the
following information on letterhead signed by an official company representative. Specific vegetable subgroups must be offered
weekly and fruit must be served daily for the National School Lunch Program. For more detailed information on meal pattern
requirements see the Nutrition Standards for School Meals Website at
:
Product Name
Code:
:
Manufacturer:
Serving Size
I. Vegetable Component
Please fill out the chart below to determine the creditable amount of vegetables.
Description of
Ounces per
Creditable
Creditable
Vegetable
Raw Portion of
FBG Yield/
1
Ingredient per
Multiply
Amount
Subgroup
Creditable
Purchase Unit
Food Buying Guide
(quarter cups)
Ingredient
(FBG)
X
X
X
Total Creditable Vegetable Amount:
Total Cups
1
FBG calculations for vegetables are in quarter cups. See chart on following page for
Beans/Peas
quarter cup to cup conversions.
(Legumes)
 Vegetables and vegetable purees credit on volume served. Tomato paste and puree will
continue to credit as a calculated volume based on the yields in the FBG.
 At least ⅛ cup of recognizable vegetable is required to contribute towards the vegetable
Total Cups
component or a specific vegetable subgroup.
Dark Green
 The other vegetable subgroup may be met with any additional amounts from the dark
green, red/orange, and beans/peas (legumes) vegetable subgroups.
 School food authorities may offer any vegetable subgroup to meet the total weekly
Total Cups
requirement for the additional vegetable subgroup.
Red/Orange
 Please note that raw leafy green vegetables credit as half the volume served in school
meals (For example: 1 cup raw spinach credits as ½ cup dark green vegetable. Legumes
may credit towards the vegetable component or the meat alternate component, but not as
Total Cups
both in the same meal. The school menu planner will decide how to incorporate legumes
into the school meal. However, a manufacturer should provide documentation to show
Starchy
how legumes contribute towards the vegetable component and the meat alternate
component. See chart on the following page for conversion factors
 The PFS for meat/meat alternate may be used to document how legumes contribute
Total Cups
towards the meat alternate component.
Other
I certify the above information is true and correct and that
ounce serving of the above product contains
cup(s)
of
vegetables.
(vegetable subgroup)

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