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Nutritional Information

The Northville Public Schools Food Service Department Nutritional information and Ingredient Information
Nutritional information for Elementary Schools
Select the cycle week that corresponds with the key below. 
 
Week of Monday February 3rd   = Cycle W3
Week of Monday February 10th  = Cycle W4
Week of Monday February 17th  = Cycle W5
Week of Monday February 24th  = Cycle W6
 
 
Items that only have a single ingredient are not listed (for example carrots, milk, lettuce etc.).
Nutrition Information for Northville High School: 
 

Please keep in mind manufacturers can change the ingredients at any time and are not responsible for alerting distributors, retailers or food service programs. Menu, recipes and ingredients are subject to change without notice due to availability of product and other factors out of our control.  All nutrition information is our best estimate changes in menu, ingredient, portion size will affect these numbers.   

Please be advised that elementary lunches are prepared at Hillside Middle School. Peanut butter is in the kitchen as it is an option for middle school lunch; however, it is not in the area where elementary lunches are prepared. Staff have had allergy training, are aware of the possibility of cross-contamination and precautionary measures are taken to prevent it.

The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) requires food manufacturers to clearly list all allergens or their proteins which may be contained in foods. This includes the 8 major food allergens: milk, eggs, Fish (eg., bass, flounder, cod), Crustacean shellfish (e.g., crab, lobster, shrimp), tree nuts (e.g., almonds, walnuts, pecans), peanuts, wheat, and soybeans. Manufacturers are NOT required to place advisory statements such as “processed in a facility” or “processed on equipment” These notices are voluntary. 

 

https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm106890.htm