Basic Criteria for All Food Service Venues
All food service venues are required to implement the following criteria (25 points).
- Offer daily two whole grain rich options at any time during operation hours. For small and medium food service venues, offer at least one whole grain rich option at all times.
- Offer daily at least one raw, salad-type vegetable and at least one steamed, baked, or grilled vegetable seasoned without fat or oil. Small and medium food service venues are not required to offer cooked vegetables.
- Offer a variety of at least three whole or sliced fruits daily. Small food service venues should offer at least two.
- When protein entrees are offered, offer lean meat, poultry, fish, or low-fat vegetarian entrée choices.
- Offer one lower sodium entrée and/or meal and promote it.
- Limit deep-fried entrée options to no more than one choice per day.
- All meal items are free of artificial trans-fat or partially hydrogenated oils.
- Offer low-fat and non-fat milk and milk products.
- Have free water available and advertise its availability.
Additional Criteria for Large and Medium Food Service Venues
Large and medium food service venues can choose from a variety of options to achieve their required point levels. Medium food service venues must earn an additional 10 points. Large food service venues must earn an additional 25 points. Small food service venues are encouraged to work on the following criteria, but are not required to do so.
Earn points by: