Today consumers are more health conscious and want menu choices that fit in their diet. Providing nutrition information help consumers make informed decisions, and in turn create loyal, happy patrons.
Research shows when restaurants offer at least a few healthy menu items, they experience increased customer retention. Positive word of mouth by patrons can dramatically improve your business.
Food manufacturers must meet certain requirements, and in most cases, provide the nutrition facts information on the packaging. Recipe Analysis can help you comply with federal guidelines.
Recipe Analysis was created by a professional, credentialed, experienced registered dietitian.
NEW REDUCED PRICING!
Services offered include:
Nutrition Analysis of Recipes and Food Items
FDA Compliant Nutrition Facts Labels
Allergen Statement
Label Claim Review and Development
Recipe Modification to Enhance the Nutrition or Improve the Texture, Color, or Flavor of a Menu Item
Disease Specific Menu Options, Including Diabetic and Heart Disease
Kid's Menu Development
Speaker/Speaking Engagement
Contact us for more information.
What our clients have to say:
"Sherri, you are such an asset to my company. Providing dynamic, easy to understand nutrition information for my employees to follow has been invaluable. Not only am I am eating better, many of our employees are doing better and showing it. Thank you for all your help and I can't wait to have you back next year!"
Lee Searing, President, Searing Industries
"We were very lucky to find Sherri, we do a lot of business, selling snacks to the schools and getting approval to sell to them is based upon the nutritional information. She has been very helpful. Not only does she give you the nutritional break down, but can assist in formulation to meet the target if necessary. I have reccomended Sherri to one of my suppliers, and I know they are very happy as well."
Roger Glade, President, Break Time Snacks
"We were impressed by the wealth of information you provided in your presentation about, 'Dining Out Healthy'. Your presentation on choosing healthy food options while dining out was practical and informative".
Dane D'Antuono, Community Services Coordinator, City of Chino
California chain restaurants must disclose nutritional information beginning July 1, 2009!
OVERVIEW OF CALIFORNIA’S MENU LABELING LAW
Food facilities affected by the California menu labeling law
California’s menu labeling law (California Health and Safety Code Section 114094) sets forth menu labeling requirements for food facilities. The law defines a food facility as a facility that operates under common ownership or control with at least 19 other food facilities with the same name in the state that offer for sale substantially the same menu items, or operates as a franchised outlet of a parent company with at least 19 other franchised outlets with the same name in the state that offer for sale substantially the same menu items (hereinafter referred to in this document as a “chain food facility”). In summary, the menu labeling law applies to food facilities with 20 or more locations within the state.
The new law does not apply to certified farmer’s markets, commissaries, grocery stores - except for separately owned food facilities to which this law otherwise applies that are located in the grocery store - convenience stores, licensed health care facilities, mobile support units, public and private school cafeterias, restricted food service facilities, retail stores where the majority of sales are from a pharmacy, vending machines, self-service salad bars and self-service buffets.
Drive-through customers will be treated a little differently from other diners. They need to be informed only that nutrition information is available upon request as outlined below and the facility needs to provide, upon request, a brochure with nutritional information as outlined below.
Requirements of the California menu labeling law
Beginning July 1, 2009 to Dec. 31, 2010, chain food facilities have a choice between two levels of nutritional disclosure and chain food facilities with drive-throughs have a specific requirement for their drive-through areas:
I. Chain food facilities that do not provide sit-down service (sometimes referred to within industry as quick service food facilities), may either:
a. Disclose (1) calories, (2) carbohydrates, (3) saturated fat and (4) sodium for each standard menu item in a brochure at the point of sale prior to or during the placement of an order;
OR
b. Disclose calories only for each standard menu item directly on an indoor menu board next to the item on the menu board; if the chain food facility provides a menu, on the menu next to the item on the menu; if the chain food facility uses a display tag as an alternative to a menu or menu board for standard menu items in a display case, on the display tag. If the standard menu item is a combination of at least two standard menu items, the disclosure of calorie content information on a menu or menu board shall, based upon all possible combinations for that standard menu item, include both the minimum amount of calories for the calorie count information and the maximum amount of calories. If there is only one possible total amount of calories, then this total shall be disclosed. Also, for a standard menu item that is not an appetizer or dessert, but is intended to serve more than one individual, the disclosure of calorie content information on a menu or menu board next to a standard menu item must include the number of individuals intended to be served and the calorie content per individual serving.
II. Chain food facilities that provide sit-down service (sometimes referred to within industry as table service food facilities), may either:
a. Disclose (1) calories, (2) carbohydrates, (3) saturated fat and (4) sodium for each standard menu item in either:
i. a brochure available on the table;
ii. a menu next to each standard menu item;
iii. a menu, under an index section that is separate from the listing of standard menu items;
iv. a menu insert; or
v. a table tent on the table.
OR
b. Disclose calories only for each standard menu item directly on the menu next to the item on the menu; if the chain food facility uses an indoor menu board, on the menu board next to the item on the menu board; if the chain food facility uses a display tag as an alternative to a menu or menu board for standard menu items in a display case, on the display tag. If the standard menu item is a combination of at least two standard menu items, the disclosure of calorie content information on a menu or menu board shall, based upon all possible combinations for that standard menu item, include both the minimum amount of calories for the calorie count information and the maximum amount of calories. If there is only one possible total amount of calories, then this total shall be disclosed. Also, for a standard menu item that is not an appetizer or dessert, but is intended to serve more than one individual, the disclosure of calorie content information on a menu or menu board next to a standard menu item must include the number of individuals intended to be served and the calorie content per individual serving.
III. Chain food facilities that have a drive-through area and use a menu board to display or list standard menu items at the point of sale shall, for purposes of the drive-through area only, disclose all the nutritional information ((1) calories, (2) carbohydrates, (3) saturated fat and (4) sodium) on a brochure that is available upon request, and shall have a notice at the point of sale that reads: “NUTRITION INFORMATION IS AVAILABLE UPON REQUEST” or other similar statement that indicates the disclosure of nutrition information is available upon request.
The disclosure of nutritional information must be in a clear and conspicuous size and typeface.
“Point of sale” is defined in the menu labeling law as the location where a customer makes an order.
Beginning Jan. 1, 2011, all chain food facilities must:
I. For any chain food facility that provides a menu: disclose calories only for each standard menu item directly on the menu next to the item on the menu. If the standard menu item is a combination of at least two standard menu items, the disclosure of calorie content information on a menu or menu board shall, based upon all possible combinations for that standard menu item, include both the minimum amount of calories for the calorie count information and the maximum amount of calories. If there is only one possible total amount of calories, then this total shall be disclosed. Also, for a standard menu item that is not an appetizer or dessert, but is intended to serve more than one individual, the disclosure of calorie content information on a menu or menu board next to a standard menu item must include the number of individuals intended to be served and the calorie content per individual serving; and
II. For any chain food facility who uses an indoor menu board: disclose calories only for each standard menu item directly on an indoor menu board next to the item on the menu board. If the standard menu item is a combination of at least two standard menu items, the disclosure of calorie content information on a menu or menu board shall, based upon all possible combinations for that standard menu item, include both the minimum amount of calories for the calorie count information and the maximum amount of calories. If there is only one possible total amount of calories, then this total shall be disclosed. Also, for a standard menu item that is not an appetizer or dessert, but is intended to serve more than one individual, the disclosure of calorie content information on a menu or menu board next to a standard menu item must include the number of individuals intended to be served and the calorie content per individual serving; and
III. For any chain food facility that uses display tags as an alternative to a menu or menu board for standard menu items in a display case: disclose calories only for each standard menu item directly on the display tag; and
IV. For chain food facilities that have a drive-through area and use a menu board to display or list standard menu items at the point of sale shall, for purposes of the drive-through area only, disclose all the nutritional information ((1) calories, (2) carbohydrates, (3) saturated fat and (4) sodium) on a brochure that is available upon request, and shall have a notice at the point of sale that reads: “NUTRTION INFORMATION IS AVAILABLE UPON REQUEST” or other similar statement that indicates the disclosure of nutrition information is available upon request.
The disclosure of nutritional information must be in a clear and conspicuous size and typeface.
“Point of sale” is defined in the menu labeling law as the location where a customer makes an order.
Every brochure provided must include the statement: “Recommended limits for a 2,000 calorie daily diet are 20 grams of saturated fat and 2,300 milligrams of sodium.”
All the above provisions only apply to a “standard menu item,” which requires that the menu item is offered for sale at least 180 days per calendar year. The following items are not standard menu items and are exempt from the menu labeling requirements: customized orders, alcoholic beverages, labeled packaged food items governed by the federal Nutrition Labeling and Education Act, items in a consumer self-service salad bar and items in a consumer self-service buffet.
Nutrition information is based on how the standard menu item is usually prepared and offered for sale.
Menus and menu boards may include a disclaimer that indicates that there may be variations in nutritional content across servings, based on variations in overall size and quantities of ingredients, and based upon special ordering.
Penalties for non-compliance
The enforcement mechanism of the section is the local enforcement agency (i.e., health inspector). A food facility may be guilty of an infraction, punishable by a fine of not less than Fifty Dollars ($50.00) and no more than Five Hundred Dollars ($500.00), when cited by local health inspectors. A food facility may not be fined more than once during any inspection visit.
Please read the California menu labeling law in its entirety by viewing Section 114094 of the California Health and Safety Code (http://www.leginfo.ca.gov/calaw.html)
