FOOD PRODUCTION RECORDS Presented By Reyna Morales

Guide to Complete Food Production Records Step by Step!!

Food Production Records Purpose:     a) To help plan food preparation every day     b) To record what was served on that day  c) Provide proof of refundable meals Includes: What foods have been prepared b) What recipes are used c) Portions of food served d) Show food requirements  for that day

Food Production Records Form

Step One

Step Two Food items: According to your menu  you fill in each item under the category in which  the article belongs.

WEDNESDAY 18 Lasagna Romaine Garden Salad W/Cherry Tomato & Cucumbers Dressing Green Beans W/G Garlic Toast Sliced Melon Milk

Step Three (14)Product Code or Recipe Number We look for the recipes that we will need, either USDA recipes, or recipes created by your District. If we are going to combine vegetables or serve salads we have to  have recipes. For fruits and vegetables, we can use the Food Buying Guide (FBG). They can also be products that have CN Label.

WEDNESDAY 18 Lasagna Romaine Garden Salad W/Cherry Tomato & Cucumbers Dressing Green Beans W/G Garlic Toast Sliced Melon Milk

Step Four (15)Portion Sized Serving size to be served, food department has regulations to follow, for breakfast and lunch. The requirements must be followed for Meat or meat equivalent Vegetables Dark Greens Red / Orange Beans / Peas Starch Other Vegetables Additional Vegetables Fruit Grain Milk Other meal (15)Portion Sized as Served

WEDNESDAY 18 Lasagna Romaine Garden Salad W/Cherry Tomato & Cucumbers Dressing Green Beans W/G Garlic Toast Sliced Melon Milk

Step Five (16)Components Recipes with two or more ingredients have different Components and  Contributions CN Label are combined products such as Chicken Nuggets Fish Sticks, Pizza, Hamburger Patty . Vegetables that you only get half credit for a portion like Romaine lettuce and Spinach 1C = 1 / 2C 1 / 2C = 1 / 4C Fruits such as Apple, Anjou Pear or Bosc Bartlett Pear each equals, 1 cup of fruit (16)Components Contribution

18 Lasagna Romaine Garden Salad W/Cherry Tomato & Cucumbers Dressing Green Beans W/G Garlic Toast Sliced Melon Milk

Step Six (17)Number of Students Meals Planned How to calculate how much food we are going to prepare? Accounts that take us every morning.   For the enrolled students. (17)Number of Students Meals Planned

WEDNESDAY 18 Lasagna Romaine Garden Salad W/Cherry Tomato & Cucumbers Dressing Green Beans W/G Garlic Toast Sliced Melon Milk

Step Seven (18)Number of Adults and A la Carte Meals Planned Number of adults and A la carte meals for adults Ticket sales Regular planning. Regular planning (18)Number of Adults and A la Carte Meals Planned

18 Lasagna Romaine Garden Salad W/Cherry Tomato & Cucumbers Dressing Green Beans W/G Garlic Toast Sliced Melon Milk

Rations allowed per unit of purchase Step Eight Rations allowed per unit of purchase Pound: Meat or alternatives of meat, vegetables, fruits, grains milk and other foods, we look at the guide to buying Food will tell you how many pounds or food cans you need Cases: On the label of the box brings as many portions or rations you're going to serve by box. Recipes: Each recipe already brings the measurements for 1, 25, 50 100 portions to serve. (19) Allowable Servings Per Purchase Unite

Step Nine Honeydew Fresh 1/4 Cup-4.90 the portion we need is 1/2 Cup (20) Total Quantity of Food Prepared (Pounds/Case/Can/Recipe. Honeydew Fresh 1/4 Cup-4.90 the portion we need is 1/2 Cup and the serving per Purchase unit is 1/4 Cup =4.90 we have to do a division between 2 1/4Cup=4.90 /2=2.45 1/2 Cup-2.45 Example: 100/4.90=20.41 # melon to serve 1/4 cup fruit 100/2.45=40.82 # melon to serve 1/2 cup of fruit

FBG

Step Ten (21)Number of Portions Prepared How much is the total food we're going to prepare including students and adults.

Number of portions leftover: Step Eleven 22)Number of Portions Leftover Number of portions leftover: The leftover food is counted. It compares to the method used to monitor, with the number of servings prepared. Prepared food 420 Students 405 Adults 2

Methods for monitoring breakfast or lunch Clicker Counting sheets Computer monitor

so we can keep track of the total food served by the day. (23)Number of Portions Used We check the counts that we have of monitoring, including students, adult or non-program who were served, the portions we prepare, the leftovers we have so we can keep track of the total food served by the day.

In the last column you put comments. Step Twelve (24)Comments In the last column you put comments. We threw it away. We kept it. Special foods (soy milk or student with restrictions on food)

Question????