Allowable vs. Unallowable Items

ALLOWABLE UNALLOWABLE ITEMS ITEMS  Processed or preserved fruits and vegetables  Whole or sliced fresh fruits and vegetables (i.e., canned, frozen, vacuum-packed or  Pre-sliced, pre-cut, FRESH produce dried)  Condiments—lemons, limes, and/or chili powder  Fruit leather or jellied fruit can be used as a condiment to be served with  Dips for fruit or cottage cheese vegetables  Fruit or vegetable juice  Vegetable dips—are allowed if they are low-fat yogurt-based, or other low-fat or non-fat dips  Smoothies  All dip serving sizes cannot exceed 1–2  Grapples tablespoons  Trail mixes or nuts  Salsas are allowable, as a prepared item;  Fruit/vegetable pizza however, they must be accompanied with  Fruit that has been injected with flavorings nutrition education  Carbonated fruit  Fresh coconut  Most non-food items, except those allowed  Fresh vegetables that are cooked, must be limited under supplies and administrative/operational to service once-a-week and always as part of a costs nutrition education lesson  Sending fruits and vegetables home  Examples: Apples, Bananas, Apricots, Pineapple,  Serving fruits and vegetables outside the Mango, Broccoli, Berries, Melons, Carrots, Grapes, normal school hours Cucumbers, Kiwi, Kumquats, Mushrooms, Onions,  Popcorn Oranges, Peaches, Pears, Plums, Pomegranates,  Candies or marshmallows Radishes, Beets, Leafy greens, Kale, Spinach, Sweet Potato, Jicama, Ackee, Rambutan, Durian, Mangosteen, Cherimoya, Pepino, Papaya, Artichoke, Asparagus, Green Beans, Peppers, Okra, Squash

This institution is an equal opportunity provider.