Food Production
Production Planning and Recordkeeping
Good Food Depends Upon
1. 2. 3. 4. 5. 6. 7. Quality food products purchased How food is stored Recipes used Amount of ingredients Preparation procedures Holding Service
Records
Good record keeping is an essential part of any successful food service operation. Food Production Record is a tool that helps plan each day and to communicate with staff
Record Keeping
Provide valuable written history for future reference Helps spot trends, evaluate what works best with your customer, & decide what changes need to be made During a state review, your records demonstrate that your meals comply with program requirements
Food Production Records
Accomplishes two things: It gives the staff information (what foods & recipes to use, portion size to serve) Enables staff to record information (actual quantities prepared and served)
Food Production Records
Used for planning, controlling and documenting food production
Planning
Plan amounts to prepare for each menu item for breakfast and lunch Plan the required number of servings of Grains/Breads for each week of menus Plan the required number of Fruits/Vegetables for each week of menus Make sure the offer vs serve provision is used correctly
Completing a Food Production Record
Before the Meal
Records school name Meal date
Menu
Write names of menu items included in the reimbursable meal A la Carte items can be recorded in the body of the record, but not in this section
Completing a Production Record
Before the Meal contd Serving Size
Write the serving size of each menu item Remember to record different serving sizes for different age/grade groups if amounts are planned that way
Credit Per Meal Component
Record credit in appropriate column
Body of the Production Record
Person Responsible (Column 1) Menu Item/Food Item (Column 2)
Record name of each menu/food item to be served and credited toward meeting meal requirements For a recipe write name and major ingredients that count toward the crediting
Body of the Production Record
Credit Bread items as finished product Condiments served should also be listed in this column
Body of the Record
Recipe Number (column 3)
Write recipe number for each menu item A recipe must be used when a menu item contains more than one ingredient or requires any preparation
Age or Grade Group (column 4)
Record the age/grade meal pattern (if only one pattern in school this information will be standard every day)
Body of the Record
Serving Size (Column 5)
Write the serving size of each menu item Remember to record different serving sizes for different age groups if amounts are planned that way Hint: If repeating this menu, production records can be duplicated after completion
Body of the Record
Planned Servings Student (Column 6)
Use this column only for reimbursable student meals Write the number of planned student servings for each Menu/Food Item. If recipe, record projected servings of recipe, not ingredients
Body of the Record
Planned servings Other (Column 7)
Write the number of additional servings needed for adults, contracted meals, a la carte, etc. This number should also include CNP employee staff meals
Planned Servings Total (Column 8)
Add total number of servings needed. Columns 6 + 7 = 8 This is what your staff will look at to produce the quantity needed.
Body of the Record
Amount of Food Used Planned (Column 9)
Write the total amount of each Food Item you plan to use during the meal. Use portions, weight, number and can size, or measure.
Production Records
After the Meal Amount of Food Used Actual - Column 10)
Write the adjusted amounts of each Food Item actually used during the meal service. Record the actual amount used. This column serves as the documentation of the actual amounts of each creditable food item used in the meal.
Production Record after meal:
Leftover Amount (Column 11)
When a Menu Item has been prepared but not served, record the amount leftover in this column. An unopened can, case, package, etc. is not considered a leftover.
Leftovers Stored (Column 12)
When food has been prepared but not served, and must be stored or discarded, use the correct letter to show what was done with the food. (D=discarded/ S=storeroom/ C=cooler/ F=freezer)
After the meal:
Students Served Record the total number of reimbursable meals served to students Adults Served Record the total number of meals served to paid adults Comments This is for your use to note any special events or factors that may have affected the meal weather, field trips, etc. Signature After the production record has been completed sign and keep on file
Exercise
Cheese burger French fries Vegetables w/dip Milk Additional information Type of bun- wheat French fries- 3 oz Dip made with low fat mayonnaise 1% chocolate milk
Practice, Practice, Practice
Food Based Menu Production Record Wrens High 2/21/07 Site Signature Menu: Spaghetti w/ Meat Sauce Pepperoni Pizza Green Salad Whole Kernel Corn Apples (Fresh) Sliced Peaches Serv. Size c. 1 slice c. c.
1 small
Breakfast Served: Students Adults
Lunch Served: Students Adults Serv. Size 8 oz
350
Meal Date
Credit Per Meal Component M/MA F/V G/B Oz. Cups Serv. 2 3/8 c. 1 2 1/8 c. 2 c. c. c. c.
Milk Serv.
Menu: Choice of Milk
40 Credit Per Meal Component M/MA F/V G/B Milk Oz. Cups Serv. Serv. 1
c.
(1) Person Responsible
(2) Menu/Food Item (Include Form Used) Spaghetti w/ Meat Sauce Ground Beef Onions (dehydrated) Tomato puree (canned) Spaghetti (dry) Pepperoni Pizza Green Salad Lettuce Tomatoes Carrots (shredded) Purple Cabbage Ranch Dressing (fat free) Whole Kernel Corn Apples (fresh) Sliced Peaches (in light syrup)
(3) Recipe or Product Number D-35
Planned Servings (4) Age or Grade Group 9-12 (5) Serv Size c. (6) Students 90
Amount of Food Used
Leftovers
(7) Other 10
(8) Total 100
(9) Planned 17# 1c 1 gal 2 c 9# 8 oz
(10) Actual 17# 1c 1 gal 2 c 9# 8 oz 375
(11) Amount -----------
(12) *
9-12 WH-20 9-12
1 slice c.
300 150
50 50
350 200
350
1 qt. 20# 20# 3# 2# 200 7 #10 70 70 20# 20# 3# 2# ---------8 #10 60 70 2 cups -------------------
9-12 WH-15 9-12 9-12 9-12
1.5 oz c. 1 small c.
150 125 60 50
50 25 10 20
200 150 70 70
* D = Discard R = Refrigerator F = Freezer
