SP10-2006: Implementing the Revised School Meal Recipes

Last Modified: 12/06/2013
Wednesday, January 18, 2006

The recipes from the 1988 Quantity Recipes for School Food Service and the 1995 Tool Kit for Healthy School Meals were revised using updated yields from the Food Buying Guide for Child Nutrition Programs and using the 2005 Food Code for the Hazard Analysis Critical Control Points. The revised recipes were combined into one source and in April 2005, the USDA Recipes for Child Nutrition Programs – Schools were posted at the National Food Service Management Institute’s (NFSMI) website.