Product and Concept /Submission Instructions Orange County Food and Nutrition Services (FNS) strives to create vast and successful partnerships with manufacturers and vendors for the benefit and daily service of our customers - OUR STUDENTS. This site allows FNS to streamline our efforts and create a path for manufacturers and vendors to submit products for possible service to our students.

This process will be the initial avenue when submitting products for review by FNS. Submission Criteria:

All products submitted for review must meet USDA meal patterns or Smart Snack Guidance with consideration for current dietary standards for lower calories, saturated fat, and sodium content.

Items can be resubmitted for changes in nutrition, pack size, or branding.

Required uploads –with the product ID# in the file name include (combine into one file):

• Product name and description
• Manufacturer information along with product ID#
• Serving size, number and case pack
• Complete ingredient listing
• Nutrition label for correct portion size
• Product preparation Instructions
• Allergen information
• CN Label or PFS for meal pattern crediting (attach to spec sheet file)
• SEPDS (if commodity processed)

Consider products at the following price points:

• Breakfast main dish: less than $0.50
• Lunch/supper entrée: less than $0.90
• After school snacks: less than $0.40

Next steps:

• Food and Nutrition Services (FNS) will review products based off needs of the District
• Additional information may be requested if needed
• Samples may be requested
• Testing will occur. Product(s) tested using a minimum of 100 students. Testing may be completed using individual or a head‐to‐head format with multiple products. Scoring is based on acceptance from students with a passing score of 80%. Testing is another determination of product selection; items that test at 80% or higher may or may not be used within the district.
• Selected products will obtain forecasting and sent to distributor for pricing solicitation
• FNS will review pricing and final decision on product determined Distributor will be notified and item(s) set up for schools to order

Products with the following ingredients will not be considered:

• Artificial Colors including but not limited to: Caramel Color III, IV Synthetic Food Dyes‐ Blue 1, Blue 2, Citrus Red 2, Green 3, Red 3, Red 40, Yellow 5, Yellow 6
• Artificial Flavors
• Artificial Preservatives including but not limited to : Butylated Hydroxyanisole (BHA), Btylaed Hydroxytoluene(BHT), Propyl Gallate & Ter‐Butylhydroquinone
• Artificial Sweeteners including but not limited to : Aspartame, Stevia, Sucralose, Sugar Alcohols, Saccharin, Acesulfame & Neotame, High Fructose Corn Syrup
• Nitrates and Nitrites
• Partially hydrogenated Oil
• Monosodium Glutamate (MSG)
• Flour Conditioners including but not limited to : Potassium Bromate
• Unspecified Natural Colors, Unspecified Natural Flavors, Items with Unspecified Natural Colors or flavors will only be considered if all the natural flavors and colors are disclosed.

Products submitted will be reviewed and analyzed by OCPS Food and Nutrition Services (FNS). If FNS decides to continue with the item through testing or acquisition, the appropriate Broker/Manufacturer will be notified. Marketing Support and Promotional Assistance: The vendor is allowed to provide marketing support and promotional assistance to Food and Nutrition Services upon terms mutually acceptable to both parties. All marketing support and promotional assistance is to benefit the child nutrition programs only. Providing marketing materials and services is not required, nor shall receiving such inhibit current FNS practices that foster a fair, open, transparent and competitive procurement environment.