Agricultural Marketing Service 

International Commodity Procurement 

P.O. Box 419205, Mailstop 8738 

Kansas City, MO 64141-6205 

USDA COMMODITY REQUIREMENTS 

(SF LNS 1) 

SCHOOL FEEDING LIPID BASED NUTRIENT SUPPLEMENT 

FOR USE IN 

INTERNATIONAL FOOD ASSISTANCE PROGRAMS 

Effective Date: June 13, 2018

USDA is an equal opportunity provider, employer, and lender. 

 United States Department of Agriculture
SF-LNS 1 Page 1 of 13

SCHOOL FEEDING LIPID BASED LIPID NUTRIENT SUPPLEMENT (SF LNS) 

Table of Contents 

LIST OF ABBREVIATIONS AND ACRONYMS .......................................................................... 3 

CONTACT INFORMATION ......................................................................................................... 5 

PRODUCT DESCRIPTION ......................................................................................................... 6 

FORMULATION ......................................................................................................................... 7 

Table 2.1 NUTRITIONAL REQUIREMENTS FOR SF LNS-MQ ............................................... 7 

Table 2.2 RECOMMENDED CHEMICAL FORMS AND SOURCES ...................................... 8 

PROCESS AND PRODUCT DESCRIPTION .............................................................................. 8 

ANALYTICAL REQUIREMENTS ............................................................................................... 9 

Table 4.1 NUTRITIONAL ANALYTICAL VALUES PER 100 GRAMS .................................... 9 

Table 4.2 MICROBIOLOGICAL RELEASE CRITERIA .......................................................... 9 

QUALITY ASSURANCE ........................................................................................................... 10 

5.1 START-UP ..................................................................................................................... 10 

5.2 INSPECTIONS AND AUDITS ........................................................................................ 10 

5.3 SAMPLING AND TESTING ............................................................................................ 10 

5.4 SENSORY AND GRADING TABLE ASSESSMENT ...................................................... 10 

Table 5.1 MOST COMMON REASONS FOR CONFORMANCE/CLASSIFICATION .......... 11 

PACKED PRODUCT REQUIREMENTS................................................................................... 12 

6.1 PRIMARY PACKAGING ................................................................................................. 12 

6.2 SECONDARY PACKAGING .......................................................................................... 12 

LABELING REQUIREMENTS .................................................................................................. 13 

7.1 PRIMARY PACKAGING .................................................................................................13 

7.2 SECONDARY PACKAGING .......................................................................................... 13 

7.3 TARGET GROUPS, COLOR CODING AND USE ......................................................... 13 

SHELF LIFE, SHIPPING, AND STORAGE .............................................................................. 13 

PREPARATION AND CONSUMPTION ................................................................................... 13 
SF-LNS 1 Page 2 of 13

LIST OF ABBREVIATIONS AND ACRONYMS 

Below is an Abbreviations Key to the numerous specialized acronyms and 

abbreviations used in this reference material. 

μg Microgram 

AOAC Association of Official Analytical Chemists 

AQL Acceptable Quality Limit 

ASTM American Society for Testing and Materials 

BAGS 50 KG Polypropylene Bags 

BG Bagged Grain 

BWP Buckwheat 

BWSF Bulgur/Soy-Fortified Bulgur 

Cc Cubic Centimeter 

CFR Code of Federal Regulations 

COA Certificate of Analysis 

CONEG Coalition of Northeast Governors 

CRD Commodity Requirements Document 

DACO Deputy Administrator for Commodity Operations 

DEB Dry Edible Beans 

FDA Food and Drug Administration 

FPAC Farm Production and Conservation 

FSA Farm Service Agency 

G Gram 

GHP Good Hygiene Practices 

GRAS Generally Recognized as Safe 

HACCP Hazard Analysis and Critical Control Points 

In Inch 

IPD International Procurement Division 

Kcal Kilocalorie 

KCCO Kansas City Commodity Office 

Kg Kilogram 

Lb Pound 

LNS LQ Lipid-based Nutritional Supplement in Large Quantity 

LNS MQ Lipid-based Nutritional Supplement in Medium Quantity 
SF-LNS 1 Page 3 of 13

MAM Moderate Acute Malnutrition 

Mm Millimeter 

MR Milled Rice 

MT Metric Ton 

PEM Pathogen and Environmental Monitoring program 

PL Pea and Lentils 

PMS Pantone Matching System 

PPB Parts per Billion 

PVO Private Voluntary Organization 

QTY Quantity 

RH Relative Humidity 

RUF Ready-to-Use Nutritional Food 

RUSF Ready-to-Use Supplemental Food 

RUTF Ready-to-Use Therapeutic Food 

SAM Severe Acute Malnutrition 

SF LNS School Feeding Lipid Based Nutrient Supplement 

SOP Standard Operating Procedure 

SSHE Scraped Surface Heat Exchanger 

USAID United States Agency for International Development 

USDA United States Department of Agriculture 

USG United States Government 

WBSCM Web Based Supply Chain Management System 

WFBF Wheat Flour/Bread Flour 

WHO/FAO World Health Organization/ Food and Agriculture 

Organization 
SF-LNS 1 Page 4 of 13

CONTACT INFORMATION 

Kansas City Commodity Office 

Telephone: 816-926-6707 (During Normal Business Hours) 

Mailing Address: 

UNITED STATES DEPARTMENT OF AGRICULTURE 

Attention: 

Agricultural Marketing Service 

International Commodity Procurement 

MAILSTOP 8738 

P.O. Box 419205 

Kansas City, MO 64141-6205 

Express Delivery: 

UNITED STATES DEPARTMENT OF AGRICULTURE 

Attention: KCCO/IPD 

MAILSTOP 8738 

2312 East Bannister Road 

Kansas City, MO 64131-3011 

Web-Based Supply Chain Management (WBSCM) 

Helpdesk Level 1-Technical Issues 

Phone: 877-WBSCM-4U or 877-927-2648 (During Normal Business Hours) 

UG-MOKANSASC2-FSAWBSCMServiceRequest@kcc.usda.gov

USDA Website: 

http://www.usda.gov/wps/portal/usda/usdahome

Registered Users Only: 

Service Desk email address is WBSCM.servicedesk@caci.com. 

On the Log-in prompt enter your email address for both the User ID and Password (all lower 

case for password) fields, and then change your password when prompted.

If you have any questions, please contact the WBSCM Service Desk at: 

Phone: 877-WBSCM-4U or 877-927-2648 or Email: WBSCM.servicedesk@caci.com
SF-LNS 1 Page 5 of 13

PRODUCT DESCRIPTION 

School Feeding Lipid Based Nutrient Supplement (SF LNS) is intended school children 

three years of age and older to complement foods available during school hours. 

Nutritional status during school years may be especially important for brain 

development, cognition, immune functioning, and other health outcomes. One review of 

studies examining the nutritional status of school-age children from around the world 

found anemia prevalent in over one-half of the children, and iron, iodine, zinc and vitamin 

A deficiencies prevalent in 20-30%.1 SF LNS was developed to address nutrient gaps 

and prevent malnutrition in school age children. It is fortified with vitamins and minerals, 

which may be lacking in the diets of school age children, including zinc, iron, iodine, and 

vitamins A and B12. It also provides a source of energy, protein, and essential fatty 

acids. SF-RUSF is most suitable to be used in schools: when hot lunch is not available; 

in addition to unfortified hot lunches; as a morning snack; and/or for pre- school programs, 

or other types of programs targeting nutritional support to young children. SF-RUSF is 

not suitable to treat moderate or severe acute malnutrition. SF- RUSF is dosed at one 

50g sachet per child per day as a supplement to the normal diet. SF LNS is packaged in 

flexible packaging in the form of paste suitable for use by the Federal Government, 

humanitarian agencies, and non- governmental organizations. SF LNS may be used in 

climatic extremes from the arctic to tropical zones. SF LNS will be used by multiple 

ethnic and cultural groups. No alcohol, animal products other than dairy products, nor 

any known allergens except peanuts, soy, tree nuts, and dairy products shall be used in 

the manufacture of these items. 

SF LNS is generally made with oil seeds, tree nuts, pulses, cereals, sugar, dairy protein, 

vegetable oils, vitamins and minerals. Applicable food safety and quality standards 

include, but are not limited to: 

(1) All containers and packaging materials shall be constructed to meet the 

requirements of the FDA for safe contact with the packaged product. 

(2) In addition, all containers and packaging materials shall be constructed to 

comply with the sum concentration levels of lead, cadmium, mercury, and 

hexavalent chromium addressed by the Coalition of Northeast Governors 

(CONEG) model legislation. The sum of the concentration levels of lead, 

cadmium, mercury and/or hexavalent chromium present in any package or 

packaging component shall not exceed 100 parts per million. Concentration 

levels shall be determined using American Standard of Testing Materials test 

methods, as revised, or U.S. Environmental Protection Agency test methods for 

evaluating solid waste, S-W 846, as revised. 

(3) General principles for addition of essential nutrients to foods: CAC/GL 09- 

1987 (amended). 

(4) Recommended International Code of Practice. General Principles of Food 

Hygiene CAC/RCP 1-1969, Rev. 4-2003. 

(5) ISO 22000:2005: Food safety management systems 

1 Best C, Neufingerl N, van Geel L, van den Briel T, Osendarp S. The nutritional status of school-aged children: why should 

we care? Food Nutr Bull. 2010 Sep;31(3):400-17. 
SF-LNS 1 Page 6 of 13

(6) Code of Hygienic Practices for low-moisture Foods. CAC/RCP 75-2015. 

Adopted in 2015. 

FORMULATION 

Table 2.1. Nutritional requirements for SF LNS, in a per 100g of finished product

basis. 

Nutrient2 Unit (SF LNS)3

Minimum Qty Maximum Qty 

Energy Kcal 510 560 

Protein % 11 20 

Fat % 27 40 

Micronutrients 

Retinol (Vit A)* μg 700 1100 

Thiamin (Vit B1) mg 0 2.4 

Riboflavin (Vit B2) mg 0 1.5 

Nicotinamide (Vit B3) mg 0 14.5 

Pyridoxine (Vit B6) mg 0 1.6 

Folate (Vit B9) – DFE μg 240 -

Cobalamine (Vit B12) μg 2.3 -

Ascorbate (Vit C) mg 50 -

Cholecalciferiol (Vit D) μg 0 14.3 

Tocopherol Acetate (Vit E) mg 9 -

Calcium (Ca) mg 0 385 

Copper (Cu) μg 735 900 

Iodine (I)* μg 150 240 

Iron (Fe)* mg 12 16 

Magnesium (Mg) mg 0 175 

Phosphorus (P) mg 0 490 

Potassium (K) mg 0 1085 

Selenium (Se) μg 0 55 

Sodium (Na) mg 0 270 

Zinc (Zn) mg 10 16 

* Can be removed from fortification if fortification or supplementation 

coverage existing programming area. 

2 This nutritional profile is expected in finished product at time of consumption (Tc), assuming an average Tc of eighteen 

(18) months. Values in % are weight-based. This table should also be used as reference for nutritional labeling on 

packaging. 

3 Mostly the micronutrients that are of concern are iron, iodine, vitamin A and zinc (Best et al 2010) plus vitamin Folic 

acid and vitamin B12 since high prevalence of deficiencies is anticipated in low dietary diversity contexts (Benoist 

2008). Vitamin C is required for better iron absorption. 
SF-LNS 1 Page 7 of 13

Table 2.2. Recommended chemical forms and sources.4

Nutrient Unit Recommended nutrient sources 

(/alternative options) 

Retinol (Vit A)5 μg Dry Vitamin A palmitate / Dry Vitamin A acetate 

Thiamin (Vit B1) mg Thiamine mononitrate / Thiamine hydrochloride 

Riboflavin (Vit B2) mg Riboflavin 

Niacin (Vit B3) mg Niacinamide 

Pyridoxine (Vit B6) mg Pyridoxine hydrochloride 

Folic acid (Vit B9) μg Folic acid food grade 

Cobalamine (Vit B12) μg Vitamin B12 (0.1 sd) 

Ascorbate (Vit C) mg Ascorbic acid fine powder

Cholecalciferiol (Vit D) μg Dry Vitamin D3 (sd) 

Tocopherol Acetate (Vit E) mg Dry Vitamin E acetate 

(50% DL-alpha-tocopherol) 

Calcium (Ca) mg Di-Calcium Phosphate anhydrous/ tricalcium phosphate 

Copper (Cu) mg Copper sulphate anhydrous/copper gluconate 

Iodine (I) μg Potassium iodide (10% trituration) 

Iron (Fe) mg Ferrous sulphate monohydrate, dried / ferrous sulfate / 

ferrous fumarate, encapsulated or not 

Magnesium (Mg) mg Magnesium sulphate monohydrate/ magnesium citrate or 

gluconate 

Manganese (Mn) mg Manganese sulphate monohydrate 

Phosphorus (P) mg Di-Calcium Phosphate anhydrous / tricalcium phosphate 

Potassium (K) mg Potassium chloride, tri potassium citrate or potassium 

phosphate 

Selenium (Se) μg Sodium selenite/ sodium selenate 

Zinc (Zn) mg Zinc sulfate anhydrous 

PROCESS AND PRODUCT DESCRIPTION 

SF LNS are generally processed using milled roasted peanuts, other nuts, pulses or oil 

seeds, blended with vegetable oils, dairy protein, minerals and vitamin premix through 

a batch-type blending step, under a high temperature (between 75 and 130°C) enclosed 

system. Processing may include a scraped surface heat exchanger (SSHE) with 

adequate residence time as pasteurization or kill step, specific for high viscosity product 

so it would not generate severe fouling during processing. Product is hot-filled and 

ideally rapidly cooled down. The product shall be a thick, homogeneous paste. The flavor 

shall be typical of the product and ingredients, without off- flavors or flavors attributable 

to the vitamins and minerals. The paste shall not show evidence of oil separation and 

shall be as smooth as possible, with minimal granulation so as to not elicit chewing. 

Color, taste and appearance shall be typical for the products and not show evidence of 

over processing. 

4 These are preferred chemical forms. There might be other options possible, which supplier may opt to use in 

consultation with contracting agency, as long as it does not impact dosing and functionality. 5 Beadlet or spray dried form can be used assuming there is no carryover of antioxidants not approved in codex. 
SF-LNS 1 Page 8 of 13

ANALYTICAL REQUIREMENTS 

Table 4.1. Nutritional analytical values per 100 grams of finished product. 

No Parameter Units SF LNS Reference Methods (AOAC)6

MIN MAX 

Main Composition 

1 Protein 

(by weight) 

% 11 20 988.05, 992.15 

2 Fat (total) % 27 40 996.06, 991.36, 950.54 

3 Water Activity - 0.5 978.18 

Vitamins and Minerals (expressed in a per 535 kcal / per 100g of product) 

4 Vitamin A 

(retinol isomers)

μg 700 1100 2001.13, 2011.11, or 2011.13 

5 Vitamin C mg 50 - 984.26, 967.21 

6 Iron mg 12 16 985.35, 984.27, or 999.10 

Table 4.2. Microbiological release criteria, contaminants and reference methods in the 

finished product. 

Microbiological Test7 IC/SU n c m M Report Unit Ref. Methods 

Enterobacteriaceae I/10 10 2 10 100 /g AOAC 975.55; 

AOAC 2003.01 

Salmonella8 C/10 10 0 0 0 Absent/25 g 2004.03, 2003.09, 

2011.03, or BAM, 

Ch. 5 

Aflatoxin B1, B2, 

G1 and G2. (ppb) 

Max 10 ppb AACC 45-16; 990.33, 

991.31, 998.03, or 

999.07 

Annotations: 

IC: Whether the testing sample is individual (I) or composite (c) 

SU: Sample Units 

n: Number of sub-samples to be examined 

c: Maximum Number of acceptable sample units between m and M 

m: Maximum of cfc of the organism per gram (or ppb) that may be accepted 

M: Maximum allowable number of microorganism (cfu) per gram in any one sub-sample. 

Any sub-sample with a number above M causes the rejection of the lot under 

consideration. 

6 Other comparable, equivalent and validated methods if cost effectiveness is demonstrated. 7 Based on WHO/FAO Expert recommendation of 11 December 2014 on the microbial safety of lipid-based ready to use foods (RUF). 

8 These sampling criteria assume that the facility has stringent preventive food safety and quality programs which must include a validated HACCP system, along with corresponding prerequisite programs, as well as a Pathogen and 

Environmental Monitoring Program (PEM) and microbiology zoning demarcation and policy. 
SF LNS 1 Page 9 of 13 

QUALITY ASSURANCE 

5.1 START-UP 

A. Suppliers shall go through normal start-up process, as a preparatory or first production run 

in which the supplier develops and documents baseline data on composition, micronutrient 

levels, microbiology, operator training, grading table (sensory analysis) and all calibrations 

necessary before running at full capacity. Important elements to assess during start-up 

include implementation and validation of HACCP plans, pathogen and environmental 

monitoring procedures (PEM), microbiology zoning policies, sanitation program and any 

applicable food safety and quality guideline referenced in the product description section in 

this document. Suppliers may be required to submit samples of preliminary production for 

USG for organoleptic/sensory acceptability. (The solicitation can indicate whether submittal 

of samples to USG for acceptability is required.) 

5.2 INSPECTIONS AND AUDITS 

A. Prior to any award, suppliers should have demonstrated sound quality and food safety 

programs, through written quality programs and a letter expressing its commitment to the 

highest quality and food safety standards through the provision of appropriate supplier’s 

Certificates of Analysis (CoAs). Bidders should provide this information, or attest to it, as part 

of their bid package. USG usually carries out comprehensive audits annually, as well as 

unannounced routine inspections. Suppliers are expected to have and use a system for 

ensuring delivery of conforming product. 

5.3 SAMPLING AND TESTING 

A. Comprehensive testing including all the parameters in Table 2.1 and Table 4.2 shall be 

carried out during start up and annually thereafter. Sampling frequency and lot size shall be 

defined based on daily volume produced. For daily production equal or greater than 100MT, 

a day of production is recommended as a lot size; if daily production is less than 100MT then 

a week of production is recommended as lot size. For higher daily production volumes, 

100MT is recommended as the inspection lot size. 

For ongoing monitoring testing, on a daily basis and reported in a per lot basis, parameters 

in Table 4.1 will be monitored for nutritional compliance and parameters in Table 4.2 for 

microbiological and contaminant compliance. Both microbiological and nutritional testing for 

ongoing monitoring purpose must be carried out by an ISO-17025 accredited laboratory, 

and reported on CoAs. CoAs must be provided for each lot for USG acceptance of product. 

Suppliers must have an effective and reliable system for verifying that conforming product is 

being produced and delivered. Suppliers will be required to provide documentation of system 

results for each lot offered for delivery, (e.g., results of verification inspections of finished 

product, analytical test results, sensory and grading table data, etc.). Suppliers’ 

documentation for each lot must demonstrate the lot’s conformance using a system that 

applies criteria equal to or tighter than those listed in Paragraph 5.4 below. USG verification 

testing for parameters in Tables 4.1 and 4.2 will be performed on all inspection lots offered. 

Samples will be selected by supplier and submitted to USG laboratory for verification testing. 

5.4 SENSORY AND GRADING TABLE ASSESSMENT 

A. Conformance of finished product shall be assessed using the last version of ANSI/ASQ Z1.4 

standard, using lot size as defined for manufacture, with inspection level of S-3, single 

sampling plan, and with AQL for critical defects of 0.1%, for major, 1.5% and for minor, 4%. 

Table 5.1 indicates most common defects. Supplier’s system shall establish and apply 

thresholds of acceptability for grading table defects. 
SF LNS 1 Page 10 of 13 

Table 5.1. Most common reasons for nonconformance and their classification. 

Parameters 

Measurements 

(Lot is non-conforming if these 

parameters are not met) 

Methods 

Texture Product should be smooth enough so that it 

would not stimulate chewing; product should 

show no oil separation. 

Supplier must develop grading 

table evaluation with 

corresponding SOP, and 

subjected to auditing; 

comparability to accepted 

standard. 

Granulation Granulation measurement using particular 

sizing is advised for start-ups but not 

required. Granulation should allow smooth 

texture, too coarse a granule can contribute 

to oil phase separation. 

Product should be free of gritty, 

grainy, and sandy texture; 

comparability to accepted 

standard. 

Flavor Product should have flavor typical of the 

product and ingredients, without off-flavors 

or flavors attributable to the vitamins and 

minerals. 

Organoleptic evaluation; 

comparability to accepted 

standard. 

Finished product and packaging defects9

Defect Categories Defect Description Critical10 Major11 Minor12

x Tear, hole, or open seals. 

x Aberration13 in pouch material or seals resulting from sealing, 

pouch fabrication, hot filling or heat processing that reduce the 

effective closure seal width to less than 1.6 mm (1/16 in) for heat 

seals and 1mm for ultrasonically produced seals. 

x Seal width not as specified. 

x Not sealed as specified. 

x Required labeling or marking missing, incorrect, illegible, or that 

smudges. 

x Presence of entrapped matter (for example, product residue) that 

reduces the effective closure seal to less than 1.6 mm (1/16 in) 

wide for heat seals and 1mm for ultrasonically produced seals. 

9 Any evidence of insect or rodent infestation shall be cause for rejection of the lot. 10 A critical defect is a defect that judgment and experience indicate would result in hazardous or unsafe conditions for individuals using the item. 

11 A major defect is a defect, other than critical, that is likely to result in failure, or to reduce materially the usability of the 

unit of product for its intended purpose. 

12 A minor defect is a defect that is not likely to reduce materially the usability of the unit of product for its intended purpose, or is a departure from established standards having little bearing on the effective use or operation of the unit. 

13 Aberrations in pouch material or heat seals include: a) Major fold-over wrinkles or severe wrinkles, extending into heat seal area and reducing effective seal width to less than 1.6 mm (1/16 in) for heat seals or 1mm for ultrasonically 

produced seals; or b) Severe wrinkles in the body of the pouch along the inside edges of the heat seals. 
SF LNS 1 Page 11 of 13 

Finished product and packaging defects9

Defect Categories Defect Description 

Critical10 Major11 Minor12

x Distance between inside edge of tear notch or 

serrations and inside edge of seal is less than 4.7625 

mm (3/16 in) with minimum seal width of 2.5 mm 

(0.10 in). 

 x Tear notch or serrations missing 

 x Tear notch or serrations not located as specified 

 x Depth of tear notch or serrations not adequate to 

facilitate opening pouch 

 x Excess pouch material at edges exceeds 4.7625 mm 

(3/16 in) 

x Pouch has foreign odor 

x Any evidence of loss of headspace indicating 

potential leakage 

PACKED PRODUCT REQUIREMENTS 

6.1 PRIMARY PACKAGING 

A. The product shall be packaged in hermetically sealed flexible packaging material. 

Seal integrity and overall pouch integrity shall be adequate to withstand rough 

handling typical of international distribution channels. The manufacturer shall state 

target seal width (not less than 1/10” or 2.5mm), and include a tear notch or serrated 

edge(s) to facilitate opening. Packaging dimensions shall be as indicated in contract 

requirements. The pouch material shall be capable of being fabricated into pouches, 

with material generally recognized as safe (GRAS) for use with food in accordance 

with 21 CFR Parts 170-199. Film should possess the following permeability 

characteristics: 

Description Measurement Unit Method 

O2 Permeability (23 oC – 50% RH) 0.06 cc/100 ins2/day ASTM D 3985 

WV Permeability (38oC – 90% RH) 0.05 gm/100 ins2day ASTM F 372 

6.2 SECONDARY PACKAGING 

A. Shipping containers or cases have approximate dimensions of 8.68 in. height x 16 

in. length x 13.25 in. width. Cases will be a regular slotted container constructed of 

a minimum 450 lb. burst test, double wall corrugated fiberboard. In order to fill at 

least 90% of the cubic capacity of a 20-foot intermodal container, appropriate 

stacking has to be made (i.e. Prepare pallets with four layers of cases for double 

pallet high stacking in containers). 
SF LNS 1 Page 12 of 13 

LABELING REQUIREMENTS 

7.1 PRIMARY PACKAGING SHALL HAVE THE FOLLOWING MARKINGS: 

Name of the product, Ingredient list, Net content, Code for supplier, Batch/lot number, 

Best used before, Storage instructions, and any other additional markings as per 

contractual agreement. 

7.2 SECONDARY PACKAGING SHALL HAVE THE FOLLOWING MARKINGS: 

Name of the product, and any additional markings as per contractual agreement. 

7.3 TARGET GROUPS, COLOR CODING AND USE: 

To distinguish from other RUF products (RUTF, RUSF, LNS-MQ), SF LNS will be 

distinguished using a mainly blue color. 

RUF Type Net weight (g) Protein (%) Color Purpose 

SF LNS 50 11-20 Blue School feeding/snack 

RUTF lipid based 92 13-16 Red SAM treatment 

RUSF/LNS LQ 100 11-16 Orange MAM treatment 

LNS MQ 50 11-16 Yellow SAM/MAM prevention 

Front and back of sachets should be of the particular color corresponded for its purpose and 

the specific hue for each color (e.g, Yellow Pantone 109, Orange Pantone 151, Red PMS 

485). 

SHELF LIFE, SHIPPING, AND STORAGE 

The product shall have a shelf life of at least twenty four (24) months when stored up to 30°C at 

75% relative humidity. Suppliers should provide accelerated shelf life studies and maintain 

retain samples at least for thirty (30) months. Food safety and quality guidelines must be 

implemented at distribution sites such as PVOs warehouses, hospitals, refugee camps, etc. In 

particular, there must be a well-defined pest control policy and continuous Good Hygiene 

Practices (GHP) training to personnel handling the product at the end of the food chain. 

PREPARATION AND CONSUMPTION 

SF LNS does not need to be prepared in any way prior to consumption, making it practical for 

use where cooking fuel and facilities are limiting constraints. Since SF LNS has high lipid 

content, and there might be a slight oil separation, gentle kneading of the pouches is 

recommended prior to opening. 
SF LNS 1 Page 13 of 13 directions for use usual diet

 

PD-MQ-PF05801607

Prod - Fab - Prod / Batch - Lot - Lote / 

Best Before End:

A consommer de préférence avant fin : 

Consumir preferiblemente antes del fin

Net weight / Poids net / Peso neto: 50 g Consume within 24 hours of opening 

A consommer dans les 24h suivant

l'ouverture Consumir en 24h despues de

 

SF-LNS

School Feeding Lipid-based Nutrient Supplement 

Supplément nutritionnel à base lipidique Suplementonutricional a base de lípido

For children 3 years of age and older 

Para niños de 3 años de edad y mayores 

Pour les enfants de 3 ans et plus

1 packet / sachet / sobre = 270 kcal

Eat one sachet per day

Manger un sachet par jour 

Consumir un sobre por día

knead in addition to

Ingredients: Blend of non-hydrogenated vegetable oil (contains one or more of the following: soybean oil, canola oil, palm oil), sugar, defatted soy flour, peanuts, nonfat milk powder, whey powder, vitamin and mineral complex, stabilizer (fully hydrogenated vegetable fat). Allergens: peanuts, dairy products, soy. May contain traces of gluten. Contains no ingredients of animal origin besides dairy 

products. Packaged under protective atmosphere. Best stored below 30°C, in dry and hygienic conditions. Nutritional information and use: see technical data sheet. Not for sale or exchange.

Ingrédients : Mélange de matière grasse végétale non hydrogénée (peut contenir huile de soja, huile de colza, huile de palme), sucre, farine de soja dégraissé, arachides, poudre de lait écrémé, poudre de lactosérum, complexe minéral et vitaminique, stabilisant 

(matière grasse végétale totalement hydrogénée). Allergènes : arachides, produits laitiers, soja. Peut contenir des traces de gluten. Ne contient pas d’ingrédient d’origine animale, sauf ingrédients laitiers. Conditionné sous atmosphère protectrice. A stocker de préférence sous 30°C, au sec et dans des conditions d'hygiènes appropriées. Valeur nutritionnelle et utilisation : voir fiche technique. Interdit à la vente ou à l'échange.

Ingredientes: Combinación de materia grasa vegetal no hidrogenada (puede contener aceite de soya, aceite de colza, aceite de 

palma), azúcar, harina de soya desgrasada, cacahuetes, polvo de leche desnatada, suero de leche en polvo, complejo de minerales

y vitaminas, estabilizante (materia grasa vegetal totalmente hidrogenada). Alérgenos: cacahuetes, productos lácteos, soya. Puede contener trazas de gluten. No contiene ingredientes de origen animal, salvo productos lácteos. Envasado bajo atmósfera protectora. Mejor almacenar en un lugar seco a menos de 30°C respetando las condiciones de higiene. Valor nutricional y uso: ver ficha técnica. Prohibida la venta e intercambio.

 

150mm (5.9055”) Eyespot 7/16” long (11.1135mm x 6.35mm)

.25” 1.226375” 2.70275” 1.226375” 0.5”