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.”

3

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

16

17

ABC Elementary School

Chicken NuggetsBroccoli SpearsFresh BananaHomemade RollChoice of Milk

18

19

5/2/2012

K-5

20

21

Foods Used to Meet the Meal Pattern Requirements: 8. Meat/Meat Alternate 9. Vegetable 10. Fruit 11. Grain 12. Milk 13. Other Foods

22

Chicken Nuggets

Broccoli

Banana

Homemade Roll

KetchupMayo

Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk

ABC Elementary 5/2/2012

K-5

23

24

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

30

Allowable Servings

18.Allowable servings per unit• lbs.• Can• Case• Recipe

19.Total quantity of food prepared

31

Chicken Nuggets

Chicken NuggetsBroccoliBananaHomemade RollChoice of Milk

ABC Elementary 5/2/2012

K-5

Chickn 123 6 pieces 250 15 35/Case 8 cases

32

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

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

38

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

46

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