Update as of 12/27/2024: State Board of Education public hearing schedule for state charter applications!

Crediting Foods in the Summer Food Service Program

Overview


SFSP  |   Program Guidance  |   Resources  |   Nutrition Education


This webpage provides guidance and resources for meeting the crediting requirements for the four meal components of the U.S. Department of Agriculture's (USDA) meal patterns for the Summer Food Service Program (SFSP). For guidance on the SFSP meal pattern requirements, visit the "Meal Patterns" section of the SFSP webpage.


Creditable Foods  |   Noncreditable Foods  |   Required Crediting Documentation


Creditable Foods

Creditable foods are foods and beverages that count toward the SFSP meal pattern requirements for reimbursable meals and snacks. The four meal components include meats/meat alternates, grains/breads, vegetables/fruits, and milk. Foods and beverages must meet specific requirements to credit toward each meal component. 

Noncreditable Foods

Noncreditable foods are foods and beverages that do not count toward the meal components. They include foods and beverages in amounts too small to credit, and foods and beverages that do not belong to the meal components. Some examples include reduced-fat (2%) milk, water, potato chips, pudding, ice cream, gelatin, cream cheese, butter, bacon, and condiments, e.g., syrup, jam, ketchup, mustard, mayonnaise, and salad dressings.

Required Crediting Documentation

SFSP sponsors must maintain crediting documentation to indicate the meal pattern contribution of foods and beverages served in reimbursable meals and snacks. Commercial processed products require a Child Nutrition (CN) label or product formulation statement (PFS). Commercial processed products without this documentation cannot credit in the SFSP meal patterns. Foods made from scratch require a recipe, preferably a standardized recipe. Crediting for all foods and beverages must be based on the yields in the USDA's Food Buying Guide for Child Nutrition Programs.