heart-check food certification program application packet

TABLE OF CONTENTS
• ...........................................................................................................................................................................................ABOUT THE
PROGRAM.................................................................................................................................................................3
o ...........................................................................................................................................................................Benefits of
Certification.................................................................................................................................................3
o ...........................................................................................................................................................................Program Changes
and Enhancements .....................................................................................................................................5
o ...........................................................................................................................................................................Account
Management Structure and Staff.................................................................................................................5
............................................................................................................................................................Meet Your Heart-
Check Food Certification Program Team.....................................................................................6
o ...........................................................................................................................................................................Product Eligibility
...................................................................................................................................................................7
o ...........................................................................................................................................................................Product Pre-
Screening Program .....................................................................................................................................8
o ...........................................................................................................................................................................Overview of Steps
to Certification.............................................................................................................................................9
o ...........................................................................................................................................................................Certification
Flowchart ..................................................................................................................................................11
• ...........................................................................................................................................................................................PROGRAM
NUTRITIONAL GUIDELINES ...................................................................................................................................12
o ...........................................................................................................................................................................Nutrient Criteria and
Guidelines.................................................................................................................................................13
o ...........................................................................................................................................................................Individual Food
Category List.............................................................................................................................................18
o ...........................................................................................................................................................................FDA/USDA
Definitions for Main Dish, Meal and Meal-Type Products ..........................................................................23
o ...........................................................................................................................................................................American Heart
Association Nutritional Criteria for Main Dish, Meal and Meal-Type Products............................................24
o ...........................................................................................................................................................................Other Information
.................................................................................................................................................................25
............................................................................................................................................................Dry Mixes 25
............................................................................................................................................................Products with
Multiple Preparation Methods....................................................................................................25
............................................................................................................................................................Beneficial Nutrients
(“Jelly Bean Rule”) ....................................................................................................................25
............................................................................................................................................................Foods with Small
RACCs (“30-Gram RACC Rule”) ...............................................................................................25
o ...........................................................................................................................................................................When a Lab Test Is
Required ...................................................................................................................................................26
............................................................................................................................................................Pass/Fail Analysis
.................................................................................................................................................26
............................................................................................................................................................Actions for
Noncompliance .........................................................................................................................27
• ...........................................................................................................................................................................................PROGRAM FEES
.................................................................................................................................................................................28
o ...........................................................................................................................................................................Payment Process
.................................................................................................................................................................28
o ...........................................................................................................................................................................Fee Schedule for
Company Set-up Fee and New and Renewing Products...........................................................................29
o ...........................................................................................................................................................................Calculating
Certification-Related Fees.........................................................................................................................30
............................................................................................................................................................Sample Fee
Calculations ..............................................................................................................................30
• ...........................................................................................................................................................................................NEW COMPANY
OR TRADE ASSOCIATION APPLICATION..............................................................................................................31
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© Copyright 2012 American Heart Association Heart-Check Food Certification Program, Rev. 1/2012