Recipe Revision &Standardization Project

The Food and Nutrition Service (FNS) administers the nutrition assistance programs of the United States Department of Agriculture (USDA). The mission of FNS is to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. FNS’ Child Nutrition Programs, include the National School Lunch Program (NSLP), Afterschool Snack Program, School Breakfast Program (SBP), Summer Food Service Program (SFSP), and the Child and Adult Care Food Program (CACFP). The Child Nutrition Programs provide nutritionally balanced, low-cost or free meals and snacks. Team Nutrition is an FNS initiative that supports the Child Nutrition Programs through: training and technical assistance for foodservice; nutrition education for children, their caregivers, and schools; and provides community support for healthy eating and physical activity.

FNS seeks a qualified Contractor who is a subject matter expert with knowledge and previous experience in developing, modifying, testing, standardizing, and crediting USDA recipes for the Child Nutrition Programs. The qualified Contractor must have previous practical knowledge and experience in recipe standardization, nutrient analysis of recipes, crediting, testing and modification of fifteen recipes per performance period (large quantity recipes of 50 and 100 servings for base year and option years 1 and 2 and 6 and 25 serving recipes for option years 3 and 4) for the Child Nutrition Programs. The contractor is needed to develop or modify fifteen new or existing USDA standardized recipes, currently available in servings of 6, 25, 50 and 100. The Contractor will test, modify, standardize and credit the new or modified version of each provided recipe. Each new or modified recipe is to be standardized to produce consistent yields. The contractor will also be required to determine and provide accurate, updated crediting information for the meal pattern contribution of each new or modified recipe. A nutrient analysis must also be performed for each new or modified recipe. The implementation of the new and modified recipes shall be completed in stages throughout the full performance period of this contract (base year plus option years).