School lunch product vetting for a food service director

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# School lunch product vetting for a food service director

For a list of branded products with UPCs, and the district's nutrition and allergen rules.

## 1. Label facts

1. Read each UPC with @[Open Food Facts · Product](alexandria:world-openfoodfacts-org/foods/product): ingredients, allergens, additives, Nutri-Score and NOVA group. If a UPC is missing, find it with @[Open Food Facts · Search](alexandria:world-openfoodfacts-org/foods/search).

## 2. Verified nutrients

2. Search each UPC or product name with @[USDA FoodData Central · Search foods](alexandria:fdc-nal-usda-gov/foods/search_foods) (branded data type) and read @[USDA FoodData Central · Get food](alexandria:fdc-nal-usda-gov/foods/get_food) for serving size, calories, sodium, saturated fat and added sugars per serving.

## 3. Safety record

3. Search @[FDA · Food recalls](alexandria:fda-gov/records/food_recalls) by product and manufacturer. Keep classification, reason and status.

## Write the vetting list

- **Per product:** UPC, maker, serving, calories, sodium, saturated fat, added sugars, allergens, recall history.
- **Verdict:** approve, review or reject against the district rules the director supplied, with the failing rule named.
- **Discrepancies:** where Open Food Facts and FoodData Central disagree, trust the FoodData Central branded record and flag it.
- **Sources:** cite each value to its capability and date. Do not apply federal meal-pattern rules unless the director provides them; say what could not be found.

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