Other Foods Sample Clauses

Other Foods. Frequently used condiments Including: butter; margarine, salad dressings, cream cheese, mayonnaise, etc. Must be zero grams trans fat per serving; lowfat or reduced fat products recommended. Exhibit A: Grain Requirements1,2 GROUP A Ounce Equivalent (Oz Eq) for GROUP A • Bread type coating • Bread sticks (hard) • Chow mein noodles • Savory Crackers (saltines and snack crackers) • Croutons • Pretzels (hard) • Stuffing (dry) Note: weights apply to bread in stuffing 1 oz eq (1 svg) = 22 gm or 0.8 oz 1/2 oz eq (1/2 svg) = 11 gm or 0.4 oz GROUP B Ounce Equivalent (Oz Eq) for GROUP B • Animal crackers (plain) • Bagels • Batter type coating • Biscuits • Breads (sliced, French, Italian) • Buns (hamburger and hot dog) • Egg roll skins • English muffins • Xxxxxx crackers • Pita bread • Pizza crust • Pretzels (soft) • Rolls • Tortillas • Tortilla chips • Taco shells (plain) 1 oz eq (1 svg) = 28 gm or 1.0 oz 1/2 oz eq (1/2 svg) = 14 gm or 0.5 oz GROUP C Ounce Equivalent (Oz Eq) for GROUP C • Cornbread • Corn muffins • Croissants • Pancakes • Waffles 1 oz eq (1 svg) = 34 gm or 1.2 oz 1/2 oz eq (1/2 svg) = 17 gm or 0.6 oz GROUP D Ounce Equivalent (Oz Eq) for GROUP D • Muffins (all, except corn) 1 oz eq (1 svg) = 55 gm or 2.0 oz 1/2 oz eq (1/2 svg) = 28 gm or 1.0 oz GROUP E Ounce Equivalent (Oz Eq) for GROUP E • French toast 1 oz eq (1 svg) = 69 gm or 2.4 oz 1/2 oz eq (1/2 svg) = 35 gm or 1.2 oz GROUP F/G Minimum Serving for GROUP F/G Grain-based desserts are not creditable. GROUP H Ounce Equivalent (Oz Eq) for GROUP H • Breakfast cereals 3 • Noodles (all varieties) (cooked) • Pasta (all shapes) • Bulgur or cracked wheat • Ravioli (noodle only) 1 oz eq (1 svg) = 1/2 cup cooked or 1 oz (28 g) dry • Cereal Grains (barley, quinoa, etc.) • Rice (white or xxxxx) • Macaroni (all shapes) GROUP I Ounce Equivalent (Oz Eq) for GROUP I 3 • Ready to eat breakfast cereal (cold, dry) Flakes & rounds: 1 oz eq (1 svg) = 1 cup or 1 oz 1/2 oz eq (1/2 svg) = 1/2 cup or 0.5 oz Puffed cereal: 1 oz eq (1 svg) = 1.25 cups or 1 oz 1/2 oz eq (1/2 svg) = 3/4 cup or 0.5 oz Granola: 1 oz eq (1 svg) = 1/4 cup or 1 oz 1/2 oz eq (1/2 svg) = 1/8 cup or 0.5 oz
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Other Foods. Frequently used condiments Including: butter; margarine, salad dressings, cream cheese, mayonnaise, etc. Must be zero grams trans fat per serving; low-fat or reduced fat products recommended.
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Other Foods. Frequently used condiments Including: butter; margarine, salad dressings, cream cheese, mayonnaise, etc. Must be zero grams trans fat per serving; low-fat or reduced fat products recommended. Exhibit A: Grain Requirements1,2 GROUP A Minimum Serving Size for GROUP A • Bread type coating • Bread sticks (hard) • Chow mein noodles • Savory Crackers (saltines and snack crackers) • Croutons • Pretzels (hard) • Stuffing (dry) Note: weights apply to bread in stuffing 1 ½ serving = 20 gm or 0.7 oz serving = 10 gm or 0.4 oz GROUP B Minimum Serving Size for GROUP B • Animal crackers (plain) • Bagels • Batter type coating • Biscuits • Breads (sliced, French, Italian) • Buns (hamburger and hot dog) • Egg roll skins • English muffins • Xxxxxx crackers (plain) • Pita bread • Pizza crust • Pretzels (soft) • Rolls • Tortillas • Tortilla chips • Taco shells 1 ½ serving = 25 gm or 0.9 oz serving = 13 gm or 0.5 oz GROUP C Minimum Serving Size for GROUP C • Cornbread • Corn muffins • Croissants • Pancakes • Waffles 1 ½ serving = 31 gm or 1.1 oz serving = 16 gm or 0.6 oz GROUP D Minimum Serving for GROUP D • Muffins (all, except corn) 1 ½ serving = 50 gm or 1.8 oz serving = 25 gm or 0.9 oz GROUP E Minimum Serving for GROUP E • French toast 1 ½ serving = 63 gm or 2.2 oz serving = 31 gm or 1.1 oz GROUP F/G Minimum Serving for GROUP F/G Grain-based desserts are not creditable. GROUP H Minimum Serving for GROUP H 3 • Breakfast cereals (cooked) • Bulgur or cracked wheat • Cereal Grains (barley, quinoa, etc.) • Macaroni (all shapes) • Noodles (all varieties) • Pasta (all shapes) • Ravioli (noodle only) • Rice (white or brown) 1 serving = ½ cup cooked or 1 oz (28 g) dry GROUP I Minimum Serving for GROUP I
Sample 1
Other Foods. Please detail any additional food products prepared/sold at the event/function PLEASE NOTE If you plan to alter the type of food you will be selling/serving (additional to the food activities listed on this form) you must notify Xxxxxxxx City Council immediately, complete this form again and provide any other relevant details. I, the undersigned, hereby agree the information provided above is true and correct SIGNED DATE Environmental Health Unit Use Only Responsible Officer: ______________________________________________________________________ Food Act Registration/Notification Required: YES/NO Officer Area: _________________________ Premises Class: _____________________________________ Premises Type: __________________________________________________________________________ Streatrader Application No.: ______________________________________________________________________ Approved: YES/NO DEFINITIONS Xxxxxxxx City Council Food Premises Checklist Food Act 1984 Pre-packaged food;this food that has been sealed within a package prior to entering the business, remaining in that package until sale. Packaging is designed to protect the food from contamination by physical, chemical or biological hazards. Ready-to-eat-food; food that is ready for consumption, and includes food that may be re-heated, portioned or garnished or food that undergoes similar finishing prior to being served Low risk foods; means food that is unlikely to contain pathogenic micro-organisms and will not normally support their growth due to food characteristics. For example; grains, cereals, carbonated beverages, jams, dried fruits, pasteurised milk, ice cream manufactured from pasteurised or heat-treated milk, pasteurised or heat-treated soy milk, and cut fruit or vegetables (which are not subject to any further processing).
Sample 1

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