FOOD PRODUCTION RECORDS September 19, 2013 Kyla C. Brown & Sarah M. Carr, Child Nutrition Program Specialists.

FOOD PRODUCTION RECORDS

September 19, 2013

Kyla C. Brown & Sarah M. Carr, Child Nutrition Program Specialists

Class Objectives

Recognize a food production record and identify the appropriate forms to use for preparation and service sites

Understand how the FPR tool is a helpful management and communication tool

Recognize all data required to be in a FPR Exhibit the ability to complete a FPR

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Food Production Records—WHAT?

A required daily document that records all reimbursable meals served

Including: breakfast, lunch, after school care program, regular lines including salad bars and theme bars, sack lunches, field trips, etc.

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Food Production Records—WHY?

Support meals claimed for reimbursement

Help manage the food service operation

Demonstrate compliance with the new nutrition standards Menu Items & Quantities (Meal Pattern

Components, Subcategories, Minimums - PS 2 Violation)

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Three Functions of a FPR

Communication Tool Management Tool Compliance Tool

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A Communication Tool

To ensure menu planned meets the needs of the school

To ensure kitchen staff prepares meals menu planner intended

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A Management Tool

To plan future meals – forecasting To order supplies To evaluate acceptability Aids in tracking operating costs Scheduling Chart Use/control of equipment

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A Compliance Tool

TDA Prototypes Required information

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The Three TDA Prototypes

On-Site Production

Kitchen

Central Kitchen

Receiving Kitchen

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Food Compone

nt

• One of the 5 food groups that make up a reimbursable meal: Fruit, Vegetables, Grain, Meat/Meat Alternate, Milk

Food Item• A specific food offered within one

of the 5 food component groups, such as eggplant (vegetable) or brown rice (grain)

Menu Item

• Actual item served on the menu, such as hamburger, taco, vegetable lasagna or rice casserole

Food Item Food Component Menu Item

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General StructureDaily Food Production Record for Food-Based - On-Site Production 6. STUDENTS SERVED: ____________

ADULTS SERVED: _______________

TOTAL SERVED: ________________

7. DATE: _______________________

4. MEAL SERVICE: 8. OFFER VS. SERVE: YES NO

17. K-5 17. 6-8 17. 9-12 17. K-12

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

1. CE: ________________________________

2. SCHOOL:____________________________

3. MEAL PREPARATION SITE:________________________________________

15. Meal

Contri-bution

16. Recipe #

Planned Portions & Serving Sizes Age/Group Age/Group

BREAKFAST

Food Item

5. Food-based

22. COMMENTS21.

Leftovers

20. Total Amount Prepared -

lbs.,#10 cans, ea., cases, quarts, gallons, pans

Age/Group Age/Group Adults A la Carte

17. 17.

14. Other(s)/Condiments

LUNCH SNACK

9. Meat/Meat Alternate

10. Vegetable

11. Fruit

12. Grain/Breads

13. Milk

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General Structure – When and Where Daily Food Production Record for Food-Based - On-Site Production 6. STUDENTS SERVED: ____________

ADULTS SERVED: _______________

TOTAL SERVED: ________________

7. DATE: _______________________

4. MEAL SERVICE: 8. OFFER VS. SERVE: YES NO

17. K-5 17. 6-8 17. 9-12 17. K-12

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

1. CE: ________________________________

2. SCHOOL:____________________________

3. MEAL PREPARATION SITE:________________________________________

15. Meal

Contri-bution

16. Recipe #

Planned Portions & Serving Sizes Age/Group Age/Group

BREAKFAST

Food Item

5. Food-based

22. COMMENTS21.

Leftovers

20. Total Amount Prepared -

lbs.,#10 cans, ea., cases, quarts, gallons, pans

Age/Group Age/Group Adults A la Carte

17. 17.

14. Other(s)/Condiments

LUNCH SNACK

9. Meat/Meat Alternate

10. Vegetable

11. Fruit

12. Grain/Breads

13. Milk

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Daily Food Production Record for Food-Based - On-Site Production 6. STUDENTS SERVED: ____________

ADULTS SERVED: _______________

TOTAL SERVED: ________________

7. DATE: _______________________

4. MEAL SERVICE: 8. OFFER VS. SERVE: YES NO

17. K-5 17. 6-8 17. 9-12 17. K-12

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

14. Other(s)/Condiments

LUNCH SNACK

9. Meat/Meat Alternate

10. Vegetable

11. Fruit

12. Grain/Breads

13. Milk

5. Food-based

22. COMMENTS21.

Leftovers

20. Total Amount Prepared -

lbs.,#10 cans, ea., cases, quarts, gallons, pans

Age/Group Age/Group Adults A la Carte

17. 17.

1. CE: ________________________________

2. SCHOOL:____________________________

3. MEAL PREPARATION SITE:________________________________________

15. Meal

Contri-bution

16. Recipe #

Planned Portions & Serving Sizes Age/Group Age/Group

BREAKFAST

Food Item

General Structure – What

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Daily Food Production Record for Food-Based - On-Site Production 6. STUDENTS SERVED: ____________

ADULTS SERVED: _______________

TOTAL SERVED: ________________

7. DATE: _______________________

4. MEAL SERVICE: 8. OFFER VS. SERVE: YES NO

17. K-5 17. 6-8 17. 9-12 17. K-12

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

18. #

Portions

19. Portion

Size

1. CE: ________________________________

2. SCHOOL:____________________________

3. MEAL PREPARATION SITE:________________________________________

15. Meal

Contri-bution

16. Recipe #

Planned Portions & Serving Sizes Age/Group Age/Group

BREAKFAST

Food Item

5. Food-based

22. COMMENTS21.

Leftovers

20. Total Amount Prepared -

lbs.,#10 cans, ea., cases, quarts, gallons, pans

Age/Group Age/Group Adults A la Carte

17. 17.

14. Other(s)/Condiments

LUNCH SNACK

9. Meat/Meat Alternate

10. Vegetable

11. Fruit

12. Grain/Breads

13. Milk

General Structure – How Much

Additional Information

Servings per purchase unit from the Food Buying Guide

Employee assignments Serving utensils to be used Comments on acceptability for future

reference Comments on participation Temperature

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When to Complete a FPR16

Pre-production At time of meal service

Pre-fill When planning the menu

CE Meal service Total amount prepared

School Date Leftovers

Meal preparation site Food item Comments

Offer versus serve Meal contribution Students served; adults served; total served

Recipe #

Number of planned portions

Planned portion size

Ingredients with measures Yield and portion size Pan size Cooking and mixing instructions Items that require standardized recipes

– items with more than one ingredient

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Standardized Recipes

Reminders & Key Points

Use state prototype or develop your own Use to direct production Use as a forecasting tool Majority of the documentation may be

done prior to meal service Fill in all REQUIRED INFORMATION

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Reminders & Key Points

Portion size should be recorded as the amount served on the plate Do not confuse weights and measures

Leftover food must be recorded in serving sizes

FPR should be completed DAILY All food items prepared and served should

be listed on the FPR (including condiments)

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Reminders & Key Points

Serving utensils on line must match FPR Total Amount Prepared must meet or

exceed amount served Total meals served for students and adults

must be recorded and matched to participation reports to support reimbursement claims

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What will you do?

Due to the new meal pattern changes, in what ways has the FPR become even more important for you and your staff?

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Activity22

Complete a FPRNeptune Elementary School

Questions?

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for employment on the basis of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.)

If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at [email protected].

Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).

USDA is an equal opportunity provider and employer.

Our services are provided through the Texas Department of Agriculture’s Food and Nutrition Division funded by the U.S.

Department of Agriculture, Food & Nutrition Service.

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