Mar 29, 2015
Federal Regulation (7 CFR Section 10.10(a)(3)) stipulates that “Schools must keep production and menu records for the meals they produce. These records must show how the meals contribute to the required food components, food items or menu items every day.”
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Know Production Record (PR) basics “What?” “Who?” “Why?”
Identify the advantages of using a PR
Identify the required elements of a PR Know how to prepare a complete PR
It must be completed daily It must be maintained as a record of:
Food Planned Food Prepared Food Served
It documents that an adequate amount of food was prepared and served
It documents that the requirements for meal components were met
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It supports the claim for meal reimbursement
It documents the menuThe type and amount of food preparedThe serving size The quantity of food servedThe number of portions servedThe leftover food portions
The production record is a forecasting tool
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Keep for the current year plus the past 3 years
File in Central Office or at the school(Follow your district’s procedure)
Minimizes overproduction and food waste Helps spot trends and identify menu changes Provides student acceptance history Student acceptance history improves menus Better menu planning can lead to:
Greater student satisfaction Increased student participation Higher USDA reimbursement
Accurate PR can result in increased savings
DirectorsManagers/SupervisorsEmployeesState Reviewers
• As a planning and forecasting tool
• As a communication tool for all employees
• To refine menu combinations
• To improve portion control and serving techniques
• To standardized employee work methods
• To document compliance for CRE and SMI reviews
• For planning and ordering food
• To forecast accurately by reviewing past production records
• To communicate to staff in regard to: Foods to use Recipes to use Portion size to use Meal pattern contribution of foods
• To document food production & service
• To track inventory usage
• To know the daily menu items
• To know what foods and recipes to use
• To determine portion size to serve
• To understand the meal pattern component
• To determine the amounts of food to prepare
• To record amounts of food served and leftover
• To verify compliance with USDA regulations
Food Buying Guide Grain Bread Chart CN Labels Commodity Fact Sheets USDA Recipes Product Specification Sheet
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23 Areas of Information
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ABC Elementary School
Chicken NuggetsBroccoli SpearsFresh BananaHomemade RollChoice of Milk
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5/2/2012
K-5
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Foods Used to Meet the Meal Pattern Requirements: 8. Meat/Meat Alternate 9. Vegetable 10. Fruit 11. Grain 12. Milk 13. Other Foods
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Chicken Nuggets
Broccoli
Banana
Homemade Roll
KetchupMayo
Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk
ABC Elementary 5/2/2012
K-5
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14.Product Code or Recipe Number:
Include Manufacturer and Product Code Number
Enter “USDA” if the idem is a USDA Commodity
If precooked, pre-portioned or has more than one ingredient include:USDA Recipe NumberLocal Recipe NumberManufacturer’s Name & Product Number
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Chicken Nuggets
Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk
ABC Elementary 5/2/2012
K-5
Chickn 123
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15. Portion Size as Served
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Chicken Nuggets
Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk
ABC Elementary 5/2/2012
K-5
Chickn 123 6 pieces
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Portions:
16.Number Planned for Student Meals17.Number Planned for Adult Meals and A La Carte
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Chicken Nuggets
Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk
ABC Elementary 5/2/2012
K-5
Chickn 123 6 pieces 250 15
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Allowable Servings
18.Allowable servings per unit• lbs.• Can• Case• Recipe
19.Total quantity of food prepared
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Chicken Nuggets
Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk
ABC Elementary 5/2/2012
K-5
Chickn 123 6 pieces 250 15 35/Case 8 cases
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Chicken Nuggets
Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk
ABC Elementary 5/2/2012
K-5
Chickn 123 6 pieces 250 15 35/Case 8 cases
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Number of Portions:
20.Portions Prepared21.Portions leftover22.Portions used
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Chicken Nuggets
Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk
ABC Elementary 5/2/2012
K-5
Chickn 123 6 pieces 250 15 35/Case 8 cases 280 27 253
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23. Comments
• Use of leftovers• Amount discarded• Cost/serving• Change in participation• Recipe acceptance• Yield discrepancy• Person responsible• Identify food components
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Chicken Nuggets
Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk
ABC Elementary 5/2/2012
K-5
Tyson 123 6 pieces 250 15 35/Case 8 cases 280 27 253 2 M/MA & 1 G
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Chicken Nuggets
Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk
ABC Elementary 5/2/2012
K-5
Tyson 123 6 pieces 250 15 35/Case 8 cases 280 27 253 2 M/MA & 1 G
KetchupMayo
Peach Cups
Homemade Rolls
Broccoli
1 pc
ABC 456
Heinz
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1 pc
USDA #10 1 each 250
½ cup
USDA
10200 4.5 per lb. 225
½ cup
50 lbs. 30 195
230 10 96/case 2 ½ cs 240 2355
3001 each 300 12 288
225 ½ csKraft 50 50
25 250 50500/cs500/cs 1/4 cs 25100 75
200
Use at Breakfast
Discard
225 75 300 2928300
14239
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Chicken Nuggets
Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk
ABC Elementary 5/2/2012
K-5
Tyson 123 6 pieces 250 15 35/Case 8 cases 280 27 253 2 M/MA & 1 G
KetchupMayo
Peach Cups
Homemade Rolls
Broccoli
1 pc
ABC 456
Heinz
50
1 pc
USDA #10 1 each 250
½ cup
USDA
10200 4.5 per lb 225
½ cup
50 lbs 30 195
230 10 96/case 2 ½ cs 240 2355
3001 each 300 12 288
225 ½ csKraft 50 50
25 250 50500/cs500/cs 1/4 cs 25100 75
200
Use at Breakfast
Discard
225 75 300 2928300
14239
Lori B. Responsible
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Some districts have modified Production Records
• May be computerized• Pre-printed information
• Meal components• Serving suggestions• Condiment choices
• HACCP Processes• Food Temperatures• CCP
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Also, complete production records for:
• Unique serving lines• Salad Bars• A la carte only lines• Fresh Fruits & Vegetable Program• Afterschool Snack Program
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Plan the Menu
Prepare the required
amount of food
Serve the required
amount of food
Count the
Meals ServedComplete
the edit checks
Submit the Claim
Record on the Production
Record
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A Reminder
USDA reimburses
schools for meals
served not for
individual foods
Check yourself!Check yourself!
1. is a management tool required by ______.
2. should be completed _____ and maintained for _____ years.
3. is a planning tool to ____ and _____ food.
4. is a source of information for _____ analysis.
5. communicates your plans to SNP _____.
6. helps to know ______ size to serve.
Key Words:
AdultASPA la carteDailyFood Buying GuideNutritionOrderPreparePortionSavingsSignatureStaffStudentThreeUSDAwaste
USDA
daily
three
order
prepare
nutrition
staff
portion
7. may require use of the ____________.
8. records number of portions planned for _____ meals, ___ meals and ______ sales.
9. requires manager’s ______ to document information is correct.
10. should also be completed for the _____.
11. minimizes overproduction and food _____.
12.can result in increased _______.
Key Words:
AdultASPA la carteDailyFood Buying GuideNutritionOrderPreparePortionSavingsSignatureStaffStudentThreeUSDAWaste
Food Buying Guide
student adult a la carte
signature
ASP
waste
savings
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