Menus. 1. Comply with meal pattern requirements in daily and weekly minimum portion sizes for each age/grade group. 2. Display, at the start of each serving line and in each serving area, such as classrooms, information on the daily menu choices, and identify the food items composing the reimbursable lunch and breakfast. 3. Keep on file dated menus and production records for meals actually served along with other records for review and/or audit purposes for a period of three years from the close of the fiscal year to which they pertain. If audit findings have not been resolved, the records shall be retained beyond the three-year period for as long as required for the resolution of the issues raised by the audit.
Appears in 3 contracts
Sources: School Food Authority Agreement, School Food Authority Agreement, School Food Authority Agreement