Specifications include, but are not limited to: I. Nutrition The FSMC shall provide an interactive menu software program that will allow parents, students and the public to access nutrition information for all food sold from a link on the district’s website. For each item, the software shall provide all ingredients, allergen information, and nutritional information to include (but not limited to): calories, fats, sodium, sugar, carbohydrates, and nutrients. This software shall be provided without cost to the individuals accessing the menu information. The following items shall not be sold or dispensed: I. All non-nutritious foods as regulated by USDA and CSDE II. All non-nutritious foods as specified in the SFA’s Local School Wellness Policy (see Exhibit Q) III. All foods containing high fructose corn syrup IV. Products containing cottonseed and palm oils V. All canned fruits and vegetables except unsweetened applesauce, legumes, and tomato products VI. Dinner Rolls VII. Hot dogs/Corn dogs (except for BBQs or special promotion days) VIII. Bacon (except for BBQs or special promotion days) IX. Flavored milk during breakfast service. Fat-Free Flavored milk permitted during lunch service only X. Beef products containing fillers or extenders, lean finely textured beef (LFTB), boneless lean beef trimmings (BLBT), or similarly processed beef product XI. Fish fillet products containing extenders, fillers, chemicals, additives, or preservatives Only 100% olive oil or olive oil/canola oil blend is permitted in food preparation. Lettuce used for salads and sandwiches must be romaine, green leafy, red leafy, baby spinach, or mixed dark greens at all grade levels. Fruits and vegetables should be placed in a convenient location to encourage students to select them. Any A la carte item not already listed in the contract (see Exhibit Q) must comply with the District Wellness Policy (see Exhibit Q), the Smart Snack Regulations, and Healthy Food Certification Regulations, and must be pre-approved, in writing, by the SFA before any such a la carte items can be sold. The SFA must pre-approve any changes to the items, portion sizes, and prices of any a la carte items for the term of this agreement. The SFA shall set or pre-approve all a la carte prices. Any menu price increase or adjustments will need the approval of the SFA. Yogurt must be low-fat or fat-free and less than or equal to 4 grams of sugar per ounce.