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