Dish! Blog

Announcing 2016-17 School Year Food Service Updates and Regulations

Renee Greiner
Renee Greiner | May 10, 2016

Food Service Regulations for Schools

As the 2015-16 school year comes to a close, school officials are already finding themselves planning everything from schedules to food service for next year. The following guidelines and regulations will help to ensure that meals and snacks fit the new criteria. 

Smart Snacks

There are updates to the Smart Snacks regulation for 2016-17. These updates are:

1. Snack items will only allow 200 mg Sodium. Previous was 230 mg.

2. Foods will not qualify using the 10% DV criteria – for calcium, potassium,vitamin D or dietary fiber.

Martin Bros. will review the Smart Snacks list posted on our customer website,www.martinsmart.com, to ensure it fits the new guidelines. We will have it updated with any necessary items removed by the July 1, 2016 deadline. We will also add any new items that fit from our manufacturers.

Fruits & Vegetables

In addition to the updated Smart Snacks regulation, new dietary guidelines encourage variance in fruits and vegetables. One of our vendors, Norpac, has some helpful tools to encourage a variety of colorful vegetables and shapes using their blends. These tools help kids try something new by mixing it with their familiar favorites.

For a great reference on how to count vegetables towards meal components and more info, go to the following website. www.norpac.com/merchandising/School_FS_Guide.pdf

TREE CLOUDS & SUNSHINE Servings: 50
Side Dish:Dark Green Vegetables, Red/Orange Vegetables, Other Vegetables


8 lb Norpac Flav-R-Pac®
Grande Classics®
Malibu Blend (962640)
1/2 cup Olive Oil
1/2 cup Orange Juice
2 tsp Fresh Lemon Zest
1 tsp Fresh Orange Zest
1 tsp Salt
1/2 tsp Ground Black Pepper

1. Place vegetables in a perforated steam pan, 4 pounds per pan. Steam for 5 minutes or until internal temperature reaches 165°F.

2. Meanwhile, combine remaining ingredients to make a dressing.

3. Transfer steamed vegetables to full-size 2-inch steamtable pan.

4. Pour prepared dressing over vegetables. Gently stir to coat.

5. Serve using a 1/2 cup portion server.

HONEY MUSTARD GREEN BEAN CARROTS Servings: 50
Side Dish: Red/Orange Vegetables, Other Vegetables

8 lb Norpac Flav-R-Pac®
Grande Classics®
Riviera Blend (963040)
2/3 cup Honey
1/3 cup Dijon Mustard
1 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
1/2 tsp Ground Black Pepper
1/2 tsp Granulated Garlic

1. Place vegetables in a perforated steam pan, 4 pounds per pan. Steam for 5 minutes or until internal temperature reaches 165°F.

2. Meanwhile, combine remaining ingredients to make a sauce.

3. Transfer steamed vegetables to full-size 2-inch steamtable pan.

4. Pour prepared sauce over vegetables. Gently stir to coat.

5. Serve using a 1/2 cup portion server

Smart Snack School Calculator

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