EL VOCERO DE PUERTO RICO > MIÉRCOLES, 16 DE AGOSTO DE 2017 >
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PUBLIC NOTICE
PUERTO RICO WIC PROGRAM FOOD SELECTION PROCESS 2017 The Puerto Rico Department of Health announces that the PR WIC will begin the new Food Selection Process on August 21 of 2017 and will receive food products applications and samples until September 19 of 2017. This period will not be extended. Food products must comply with the Minimum Requirements and Specifications for Supplemental Foods in order to be evaluated. Such requirements include: 1. Nutritional content as established in 7 CFR §246.10(e)(12). 2. Food product labels in accordance with FDA standards of identity, as established in Title 21 of the Code of Federal Regulations. 3. Package Size – refers to the Table 4: Minimum Requirements and Specifications for Supplemental Foods. 4. Average Price – based on an island wide retail price survey for the list of all food products that comply with the minimum nutrition requirements. Applications for the Food Selection Process will be available at PR WIC Central Office or sent by email as requested. Completed applications must be personally delivered to the PR WIC Central Office, World Plaza Building, Muñoz Rivera Ave. #268, Hato Rey, 6th Floor, from 8:00 am to 12:00 pm and from 1:00 to 3:00 pm and must be addressed to the PR WIC Nutrition Division. On Friday, August 18 of 2017, at 9:30 am, the WIC Program will be offering an orientation on the Food Selection Process to all interested providers. Such orientation will take place in the Conference Room of the Central Office, located in the World Plaza Building, Muñoz Rivera Ave. #268, Hato Rey, 6th Floor. Providers must submit a separate Food Product Application for each product, accompanied with one (1) sample of the food product and a copy of the product’s nutritional label. All food product samples must be in good condition and in the package in which they are marketed. PR WIC will not accept changes on the applications and the product samples once submitted. PR WIC will not accept applications or mock-up product samples based on the commitment that they will be provided, distributed or available to the general public subject to the WIC Program’s authorization. Food products submitted to PR WIC will be evaluated for nutrition content using the nutrition label of the products, to analyze if they comply with FDA regulations and standards. PR WIC will only consider the price of products that comply with the nutrition content as established in 7 CFR §246.10. PR WIC reserves the right to perform any laboratory nutrition test to verify the nutrition content claimed in any authorized food product at any time. Such laboratory test must be paid in full by the provider. Failure to do so will be considered sufficient cause to eliminate the product from the PR WIC Authorized Food List. PR WIC Program Director will notify each provider the outcome of their submitted products, no later than five (5) working days after the end of the process. Depending on the results, notifications will be done through two types of letters (selected products vs. denied products, including denial reasons). Providers will have five (5) working days after the notice of denial to request an informal hearing with the PR WIC Executive Director, Nutrition Division Supervisor and Legal Advisor. After the informal hearing, all determinations made by the PR WIC as a result of the Food Selection Process will be firm and final; applicants cannot appeal the PR WIC decision for the selection or denial of any food product. The PR WIC will accept applications for the following food categories:
Table 4: Minimum Requirements and Specifications for Supplemental Foods MILK AND MILK ALTERNATIVES COW’S MILK • Must conform to FDA standard of identity for whole, reduced fat, low-fat, or nonfat milks (21 CFR 131.110). • Must be pasteurized and unflavored, without added sugars and calcium. • May be fluid, shelf- stable, evaporated (21 CFR 131.130), or dry. • Dry whole milk must conform to FDA standard of identity (21 CFR 131.147). Nonfat dry milk must conform to FDA standard of identity (21 CFR 131.127). • All reduced fat, low-fat, and nonfat cow’s milk types and varieties must contain at least: o 400 IU of vitamin D per quart (100 IU per cup) o 2000 IU of vitamin A per quart (500 IU per cup)
SPECIFICATIONS PACKAGE SIZES: Fluid ½ gallon Dry 12 ounces, 28 ounces Shelf-stable (UHT) 32 ounces Evaporated 12 ounces NOT ALLOWED: Organic, flavored and sweetened condensed milk
GOAT’S MILK • Must be pasteurized and unflavored. • May be evaporated or dry. • All reduced fat, low-fat, and nonfat goat’s milk types and varieties must contain at least: o 400 IU of vitamin D per quart (100 IU per cup) o 2000 IU of vitamin A per quart (500 IU per cup)
SPECIFICATIONS PACKAGE SIZES: Dry 12 ounces Evaporated 12 ounces
CHEESE • Domestic cheese made from 100% pasteurized milk. • Must conform to FDA standard of identity (21 CFR part 133). • Monterey Jack, Colby, Natural Cheddar, Swiss, Brick, Muenster, Provolone, partskim or whole Mozzarella, pasteurized processed American are authorized. • Cheeses labeled low, free, reduced, less or light in sodium, fat or cholesterol are WIC-eligible.
SPECIFICATIONS PACKAGE SIZE: 2-pack of 8 ounces each totaling 16 ounces NOT ALLOWED: Cheese products, cheese food and organic, Deli, string, flavored, imported and shredded cheeses
YOGURT (COW’S MILK) • Yogurt must be pasteurized and conform to FDA standard of identity for whole fat (21 CFR 131.200). • Low fat (21 CFR 131.203) or nonfat (21 CFR 131.206); plain or flavored with < 40g of total sugars per 1-cup yogurt. • Yogurts fortified with vitamin A and D and other nutrients.
SPECIFICATIONS PACKAGE SIZE: any 4 to 8 ounces items combination package totaling 32 ounces NOT ALLOWED: Yogurt sold with accompanying mix-in ingredients such as granola, candy pieces, honey, nuts and similar ingredients Drinkable yogurts Organic yogurt
SOY-BASED BEVERAGE • Types: Vanilla-flavored or unflavored, shelf-stable (UHT). • Must be fortified with the following nutrient levels per cup: • 276 mg calcium, 222 mg phosphorus, 349 mg potassium, • 8 g protein, 500 IU vitamin A, 100 IU vitamin D, • 24 mg magnesium, 0.44 mg riboflavin, 1.1 mcg vitamin B12, • in accordance with fortification guidelines issued by FDA.
SPECIFICATIONS PACKAGE SIZE: Shelf-stable 32 ounces
JUICE
SPECIFICATIONS
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Must be pasteurized, 100% unsweetened fruit juice. Must contain at least 30 mg of vitamin C per 100 ml of juice. Fruit juices must conform to FDA standard of identity as appropriate (21 CFR part 146) and must be shelf-stable in plastic bottle. Vegetable juices must conform to FDA standard of identity as appropriate (21 CFR part 156) and may be regular or lower in sodium. Juices from concentrate (frozen or canned shelf-stable). Blends of authorized juices are allowed.
CANNED FRUITS AND VEGETABLES (To be authorized only for homeless, participants located in any institutionalized setting, and regular participants as a contingency measure during emergency situations)
PACKAGE SIZE: Fruit or vegetable juices 64 ounces Frozen: 11.5 or 12 ounces can Shelf-stable: 11.5 can Porta pack: Total package 64 ounces (i.e. 16 units of 4 ounces each) NOT ALLOWED: Fruit beverage, organic juice, alcohol or carbonated beverages All products that are not 100% juice
SPECIFICATIONS
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Any variety of canned fruits (including applesauce) must conform to FDA standard of identity as appropriate (21 CFR part 145) to be without added sugars, fats, oils, or salt (i.e., sodium). Regular vegetables must conform to FDA standard of identity as appropriate (21 CFR part 155) to be without added sugars, fats or oils. Fruits or vegetables must be listed as the first ingredient.
BREAKFAST CEREALS (Ready to eat and instant and regular hot cereals) • Must contain a minimum of 28 mg iron per 100 g dry cereal. • Must contain < 21.2 g sucrose and other sugars per 100 g dry cereal (< 6 g per dry oz). • At least half of the cereals authorized on State agency’s food list must have whole grain as a primary ingredient by weight and meet labeling requirements for making a health claim as a “whole grain food with moderate fat content.” Contains a minimum of 51% whole grains. This must be verified by obtaining the RACC from the manufacturer. • Meet the regulatory definition for “low saturated fat” at 21 CFR 101.62 (< 1g saturated fat per RACC) and “low cholesterol” (< 20mg cholesterol per RACC). • Bears quantities Trans-fat labeling. • Contains < 6.5 g total fat per RACC and < 0.5 g Trans-fat per RACC. • The qualifying foods must contain 1 gram or less of saturated fat and 20 milligrams or less of cholesterol per RACC.
PACKAGE SIZE: 8 ounces can NOT ALLOWED: Organic, frozen, dried fruits and vegetables, and canned vegetables low in sodium In addition: herbs and spices; creamed vegetables, vegetables with added sauces; mixed vegetables containing noodles, vegetables–grain (pasta or rice) mixtures; fruit-nut mixtures; breaded vegetables; ornamental and decorative fruits and vegetables such as chili peppers on a string; gourds; fruit baskets and party vegetables trays; foods containing fruits (such as blueberry muffins and other baked goods), homecanned and home-preserved fruits and vegetables, catsup or other condiments; pickled vegetables; olives: soups, juices and fruit leathers and fruits roll-ups SPECIFICATIONS TYPES: Ready to eat Instant hot cereal Regular hot cereal PACKAGES SIZE: 8-18 ounces NOT ALLOWED: Organic cereal Cereal individual serving boxes Cereals that contain artificial sweeteners and/or alcohols (mannitol, sorbitol, among others) Cereals with added ingredients (DHA, ARA, probiotics, chocolate, marshmallow and omega-3)
WHOLE WHEAT BREAD, WHOLE GRAIN BREAD AND WHOLE GRAIN OPTIONS BREAD SPECIFICATIONS PACKAGE SIZE: 1 pound • Whole wheat bread (including whole wheat slice, buns and rolls) must conform to FDA standard of identity (21 CFR 136.180). “Whole wheat flour and/or bromated whole wheat flour” must be NOT ALLOWED: the only flours listed in the ingredient list. Organic bread • Whole grain bread (includes whole grain slice, buns and rolls) Other whole grain bread options must conform to FDA standard of identity (21 CFR 136.110). • Whole grain must be the primary ingredient by weight in all whole grain bread products, and must meet FDA labeling requirements for making a health claim as a “whole grain food with moderate fat content.” This must be verified by obtaining the RACC from the manufacturer. WHOLE GRAIN OPTIONS SPECIFICATIONS • Brown rice, bulgur, oats, and whole grain barley without added PACKAGE SIZE: 1 pound sugars, fats, oils, or salt (i.e., sodium). May be instant-quick or regular cooking. NOT ALLOWED: • Soft corn or whole wheat tortillas. Soft corn tortillas made from Organic bread ground masa flour (corn flour) using traditional processing Other grains options methods are WIC-eligible, e.g., whole corn, corn (masa). • Whole ground corn, corn masa flour, masa harina, and white corn flour. • For whole wheat tortillas, “whole wheat flour” must be the only flour listed in the ingredients list. • Whole wheat macaroni products must conform to FDA standard of identity (21 CFR 139.138) and have no added sugars, fats, oils, or salt (i.e., sodium). • Other shapes and sizes that otherwise meet the FDA standard of identity for whole wheat macaroni (pasta) products (139.138), and have no added sugars, fats, oils, or salt (i.e., sodium), are also authorized (e.g., whole wheat rotini, and whole wheat penne). PEANUT BUTTER
SPECIFICATIONS
Regular and reduced-fat peanut butter must conform to FDA standard of identity (21 CFR 164.150). Creamy or chunky, regular or reduced-fat, salted or unsalted forms are allowed.
PACKAGE SIZE: 18 ounces NOT ALLOWED: Organic peanut butter, peanut butters with marshmallows, honey jelly, chocolate or similar added ingredients.
CANNED FISH • Canned only in water or oil. • Pack may include bone and skin. • Light tuna must conform to FDA standard of identity (21 CFR 161.190). • Regular salmon and Pacific salmon must conform to FDA standard of identity (21 CFR 161.170).
SPECIFICATIONS PACKAGE SIZE: • Tuna: 5-ounces can • Salmon: 7.5-ounces can NOT ALLOWED: Organic tuna or salmon, Albacore tuna, sardines, Mackerel blue back salmon, red salmon, flavored added ingredient or pouch individual serving container SPECIFICATIONS PACKAGE SIZE: • Dry: 1-pound • Canned: 15.5-ounces can NOT ALLOWED: Bean soups. Immature varieties of legumes, such as those used in canned green beans, green peas, snap beans, yellow beans and wax beans; beans with meat (beans and franks) and beans containing added sugars, fats, oils, meats, fruits, vegetables or seasonings/flavors. Organics beans.
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BEANS • Any type of mature beans, peas, or lentils, in dry or canned form. • Varieties include black beans, pink beans, black eyed peas, garbanzo beans (chickpeas), white beans, pigeon peas, kidney beans, mature lima (“butter beans”), small lima, pinto beans, and lentils. • Green peas must be only in dry form. • Canned legumes may be regular or lower in sodium.
“This institution is an equal opportunity provider” Infant formulas and WIC-eligible nutritionals prescribed for metabolic conditions will not be evaluated in the Food Selection Process. These products are already under the domain of the FDA; therefore, additional follow-up is not necessary. These foods will be evaluated on a continuous basis and as needed. Applications and samples for these products will not be accepted. Fresh fruits and vegetables cash-value voucher (CVV) is defined by 21CFR 101.95 as any variety whole or cut fruits or vegetables; orange yams, sweet potatoes and white potatoes are allowed. A minimum of two varieties of fresh fruits and vegetables must be available at all times, according to the CVV for each client category. CVVs may be used in authorized WIC vendors (stores). Organic fruits and vegetables are allowed. With the exception of 100% citrus juices, PR WIC must verify the vitamin C content of all State-approved juices. The provider or representative will be the absolute and sole responsible to pay for any laboratory analysis, prior to the test as required by the laboratory, based on the PR WIC specifications. Any payment shall be made directly to the laboratory, after receiving the Vitamin C content test notification. If the provider fails to submit the payment, it will be sufficient cause to eliminate the product from the PR WIC Authorized Food List. Authorized foods determined to be out of compliance due to nutrient content, change in labeling, packaging, availability, price, or when a product no longer meets Federal or state standards, will be eliminated immediately from the Authorized Food List. Any determination of the PR WIC regarding the authorization of a food product will not be appealable. In the event that a product will be no longer authorized, the provider will be notified of the program’s determination. For further information, please call the Nutrition Division at PR WIC Central Office at (787) 766-2805 ext. 5156 – 5073; 5044. Rafael Rodríguez Mercado, MD, FAANS, FACS Secretary, P.R. Departament of Health
“This institution is an equal opportunity provider.”
Jeanette Canino Santos, LND Director, P.R. WIC Program