FOOD PRODUCTION RECORDS September 19, 2013 Kyla C. Brown & Sarah M. Carr, Child Nutrition Program Specialists
Class Objectives Recognize a food production record and identify the appropriate forms to use for preparation and service sites Understand how the FPR tool is a helpful management and communication tool Recognize all data required to be in a FPR Exhibit the ability to complete a FPR 2
Food Production Records—WHAT? A required daily document that records all reimbursable meals served Including: breakfast, lunch, after school care program, regular lines including salad bars and theme bars, sack lunches, field trips, etc. 3
Food Production Records—WHY? Support meals claimed for reimbursement Help manage the food service operation Demonstrate compliance with the new nutrition standards Menu Items & Quantities (Meal Pattern Components, Subcategories, Minimums - PS 2 Violation) 4
Three Functions of a FPR Communication Tool Management Tool Compliance Tool 5
A Communication Tool To ensure menu planned meets the needs of the school To ensure kitchen staff prepares meals menu planner intended 6
A Management Tool To plan future meals – forecasting To order supplies To evaluate acceptability Aids in tracking operating costs Scheduling Chart Use/control of equipment 7
A Compliance Tool TDA Prototypes Required information 8
10 Food Item Food Component Menu Item
11 General Structure
12 General Structure – When and Where
13 General Structure – What
14 General Structure – How Much
Additional Information Servings per purchase unit from the Food Buying Guide Employee assignments Serving utensils to be used Comments on acceptability for future reference Comments on participation Temperature 15
When to Complete a FPR 16 Pre-productionAt time of meal service Pre-fillWhen planning the menu CEMeal serviceTotal amount prepared SchoolDateLeftovers Meal preparation siteFood itemComments Offer versus serveMeal contributionStudents served; adults served; total served Recipe # Number of planned portions Planned portion size
Ingredients with measures Yield and portion size Pan size Cooking and mixing instructions Items that require standardized recipes – items with more than one ingredient 17 Standardized Recipes
Reminders & Key Points Use state prototype or develop your own Use to direct production Use as a forecasting tool Majority of the documentation may be done prior to meal service Fill in all REQUIRED INFORMATION 18
Reminders & Key Points Portion size should be recorded as the amount served on the plate Do not confuse weights and measures Leftover food must be recorded in serving sizes FPR should be completed DAILY All food items prepared and served should be listed on the FPR (including condiments) 19
Reminders & Key Points Serving utensils on line must match FPR Total Amount Prepared must meet or exceed amount served Total meals served for students and adults must be recorded and matched to participation reports to support reimbursement claims 20
What will you do? Due to the new meal pattern changes, in what ways has the FPR become even more important for you and your staff? 21
Activity 22 Complete a FPR Neptune Elementary School
Questions? 23
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