Product Formulation Statement (Pfs) For Documenting Vegetables And Fruits (Page 2 of 2) in pdf

Product Formulation Statement (Pfs) For Documenting Vegetables And Fruits Page 2

II. Fruit Component

Please fill out the chart below to determine the creditable amount of fruits.

Description of Creditable

Ounces per Raw

Creditable

FBG Yield/

Ingredient per

Portion of Creditable

Multiply

Amount

Purchase Unit

Food Buying Guide (FBG)

Ingredient

(quarter cups)

Total Creditable Fruit Amount:



FBG calculations for fruits are in quarter cups. See chart below for quarter cup to cup conversions.

 Fruits and fruit purees credit on volume served.

 At least ⅛ cup of recognizable fruit is required to contribute towards the fruit component.

 Please note that dried fruits credit as double the volume served in school meals (For example, ½ cup raisins credits as1 cup

fruit).

I certify the above information is true and correct and that

ounce serving of the above product contains

cup(s)

of fruit.

Quarter Cup to Cup Conversions*

0.5 Quarter Cups = ⅛ Cup vegetable/fruit or 0.5 ounces of equivalent meat alternate

1.0 Quarter Cups = ¼ Cup vegetable/fruit or 1.0 ounce of equivalent meat alternate

1.5 Quarter Cups = ⅜ Cup vegetable/fruit or 1.5 ounces of equivalent meat alternate

2.0 Quarter Cups = ½ Cup vegetable/fruit or 2.0 ounces of equivalent meat alternate

2.5 Quarter Cups = ⅝ Cup vegetable/fruit or 2.5 ounces of equivalent meat alternate

3.0 Quarter Cups = ¾ Cup vegetable/fruit or 3.0 ounces of equivalent meat alternate

3.5 Quarter Cups =⅞ Cup vegetable/fruit or 3.5 ounces of equivalent meat alternate

4.0 Quarter Cups = 1 Cup vegetable/fruit or 4.0 ounces of equivalent meat alternate

*The result of 0.9999 equals ⅛ cup but a result of 1.0 equals ¼ cup

Signature

Title

Printed Name

Date

Phone Number

Product Formulation Statement (Pfs) For Documenting Vegetables And Fruits Page 2