using the food buying guide · 2019. 2. 13. · record. how to complete a food production record....
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USING THE FOOD
BUYING GUIDE
The Food Buying Guide• Manual produced by USDA
• Useful for determining yield in quantity food purchases and preparation
• Used by CNP’s to complete SFS-6 Production Records
• Updated in 2012 to accommodate new meal pattern
The Food Buying Guide
An online copy of the FBG can be downloaded at:
https://foodbuyingguide.fns.usda.gov/Appendix/DownLoadFBG
The Food Buying GuideThe Food Buying Guide is divided into Five* component groups:• Meat/Meat Alternate• Vegetables
-5 Sub-groups• Fruits• Grains• Milk
USING THE FOOD BUYING GUIDEThe YIELD pages of the FBG are divided into 6 columns:
• 1. Food As Purchased• 2. Purchase Unit• 3. Servings per Purchase Unit• 4. Serving Size per Meal Contribution• 5. Purchase Units for 100 Servings• 6. Additional Information
USING THE FOOD BUYING GUIDE
Factors that affect yield:• The quality and condition of the food
purchased• Cooking methods and preparation• The form in which the food is served-
Ex. Mashed potatoes or French Fries, Whole Kernel Corn or Corn on the Cob
• Serving Utensils and Portion Control Methods Used
Using the Food Buying GuideDetermining Serving Size per Meal Contribution• The Food Buying Guide does not include the yield
for all serving sizes of an item.• Required serving sizes for NSLP menus vary greatly
among different age/grade groups.• Serving sizes not available in the FBG must be
calculated using one of 2 methods.
METHOD 1-DETERMINING HOW MUCH TO PREPARENeeded: 450 - 2 ounce servings of ground beef
(Use Column 3 for calculations)
Each POUND of 80/20 Ground Beef yields 11.8 – 1 oz. servings
(2 oz. servings are needed)
METHOD 1-DETERMINING HOW MUCH TO PREPARE
11.8 ÷ 2 = 5.9
(# of 1 oz. Serv per 1lb.) ÷ (Size serv. needed) = (2 oz. servings/1 lb.)
If there are 5.9 (2 oz.) servings/pound, then the amount needed for 450 (2 oz.) servings is calculated:
450 ÷ 5.9 = 76.27 lbs.(# 2 oz. servings needed) (2 oz. servings/1 lb.) (# of lbs.
needed for 450-2 oz. serv.)
Always round up. 76.27 = 77 lbs. needed
METHOD 2-DETERMINING HOW MUCH TO PREPARE
Needed: 450 – 2 oz. servings Gr. Beef (Use Column 5 for this calculation)
8.5 lbs. of 80/20 Ground Beef provides 100 –1 oz. servings
2 oz. servings are required
METHOD 2-DETERMINING HOW MUCH TO PREPARE8.5 lbs. X 2 = 17 lbs.
(lbs. needed for (The required serving size) (lbs. needed for 100- 2 oz. 100-1oz. serving) servings)
If 17 lbs. are needed for 100 -2 oz. servings then the amount needed for 450 – 2oz. servings is calculated:
4.5 X 17 = 76.5 lbs. (450 serv. ÷ 100-1 oz. (The number of pounds (Total number of pounds for servings in 8.5 lbs.) for 100-2 oz. servings) 400- 2 oz. servings)
76.5 lbs. rounded up = 77 lbs.
FOOD BUYING GUIDE CALCULATOR
https://foodbuyingguide.fns.usda.gov/ShoppingList/Edit
ACTIVITYFOOD BUYING GUIDE
Using Method 1, Calculate the
number of #10 cans of green
beans that are needed to offer a
¾ cup serving of cooked green
beans to 250 K-5 students
Using Method 1, Calculate the
number of #10 cans of green
beans that are needed to offer a
¾ cup serving of cooked green
beans to 250 K-5 students
45.3 ÷ 3 = 15.1
(# of ¼ cServ per can) ÷ (Size serv. needed) = (15.1 ¾ cup serv/can)
If there are 15.1 (3/4 cup) servings/can, then the amount needed for 250 (3/4 cup) servings is calculated:
250 ÷ 15.1 = 16.55
(250 servings needed) (# ¾ cup serv/can) (# of cans needed)
Always round up. 16.55 = 17 cans
Using Method 2, Calculate the
pounds needed to serve 422
students a ½ cup serving of
fresh plums that are
approximately 2 inches in
diameter
Using Method 2, Calculate the
pounds needed to serve 422
students a ½ cup serving of
fresh plums that are
approximately 2 inches in
diameter
If 20.1 lbs. are needed for 100 -1/2 cup servings then the amount needed for 450 –
2oz. servings is calculated: 4.5 X 4.22 = 44.62 lbs.
44.62 lbs. rounded up = 45 lbs.
SFS-6 PRODUCTION RECORDS
What is a Food Production Record?
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A source document that validates a reimbursable meal was provided to participants of the NSLP/SBP
A food production record is required for every mealprepared and served within the program
What is a Food Production Record?
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Purpose of a Food Production Record
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• Provides written documentation that a reimbursable meal was prepared and served in accordance with the guidelines set forth by the NSLP
• May be used for keeping inventory records *
• Serves as back-up documentation for meal counting and claiming.
* Inventory records are usually maintained separately from Production Records
Purpose of a Food Production Record
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Provides details about:
• Numbers and types of meals planned and served on a specific date
• The age/grade group for whom the meal is prepared
• Information about any spoiled or stolen food items
• The school site and manager’s name
Purpose of a Food Production Record
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Provides details about menu items:
• The name of the item
• The component category of the item
• Number of portions planned
• Quantity of items or ingredients prepared
• Portion sizes of the item and/or the contribution to the component requirement
Purpose of a Food Production Record
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Provides details about:
• USDA food items
• Extra menu items sold
• Count or quantity of leftovers
• Disposition of leftovers
How to Complete a Food Production Record
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Information about the students and adults for whom the meal is prepared is reported in the top left section of the report
• The age/grade group (meal patterns) is selected for the group served • The number of meals planned is recorded before the meal is prepared
• The number of meals served is recorded after the meal is served
The plate count should be the same as the total number of total meals served
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• Site information (the name of the school, the date, and the name of the manager preparing the report) is recorded in the top right section of the form
• Any additional information the manager wants to include may be reported in the notes section of the report
How to Complete a Food Production Record
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Food that is spoiled or stolen must be recorded in the designated section. Stolen food must be reported to the authorities and a police report attached to the Production
Record.
How to Complete a Food Production Record
Sample Production Record
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Food Production Record: The Planning Section
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Column 1The Number of Portions Planned
Column 2Menu Item, Recipe # or CN #
Food Production Record: The Planning Section
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Column 3USDA Commodities
Column 4 Portion Size/Amount
Food Production Record: Documentation Section
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Column 5Total Quantity/ Number of Purchase Units Prepared
Column 6Extras Sold
Food Production Record: Documentation Section
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Column 7Number of Portions/Quantity Leftover
Description of Leftovers
Food Production Record: Documentation Section
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Column 8Food Temperatures
Food Production Record: Vegetable Sub-Groups
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The Vegetable Component is separated into 5 sub-groups:• DG - Dark Green • RO - Red/Orange• BP - Beans/Peas/Legumes• S - Starchy• O - Other
Food Production Record: Grains
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Place an X or check mark in the box next to items that are Whole Grain or Whole Grain Rich
Production Record Exercise
TODAY’S MENU (K-8 AND 9-12)
Mexican Pizza-1 each (5.44 oz)
Green Beans-1/2 cup/3/4 cup
Tossed Salad-3/4 cup
Pineapple Tidbits-1/2 cup/1 cup
Choice of Milk-1 cup
Mexican Pizza Product Formulation Statement
Using Method 1, calculate how many cans of drained Pineapple Tidbits are needed
33.4 ÷ 2 = 16.7
(# of ¼ c Serv per can) ÷ (Size serv. needed) = (25.05-1/2 cup serv/can)
If there are 16.7 (1/2 cup) servings/can, then the amount needed for 100 (1/2 cup) servings is calculated:
100 ÷ 16.7 = 5.98(100 servings needed) (# 1/2cup serv/can) (# of cans needed)
33.4 ÷ 4 = 8.35
35 ÷ 8.35 = 4.191(100 servings needed) (# 1/2cup serv/can) (# of cans needed)
Add 5.98 cans + 4.191 cans = 10.171 rounded up to 11 cans
Method 1 Pineapple Tidbits
Using Method 2, calculate the number of cans of green
beans are needed
If 2.3 - #10 cans are needed for 100 -1/4 cup servings then the amount needed for 100 – ½ cup servings is
calculated:
2.3 X 2 = 4.6 4.6 X 1.20 = 5.16 (cans)
2.3 X 3 = 6.96.9 X .50 = 3.45 (cans)
8.61 rounded up = 9 cans
Method 2 Green Beans
Questions?
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