Planning & Production Record Requirements for Child Nutrition Programs Presented by: Bill Urban

 To ensure compliance with federal requirements for Child Nutrition Programs.  To provide basic instructions for completing production records for CN programs.  To provide guidance for the reviewing of planning and production records by the State Agency. Planning & Production Records... WHY ? 2

MORE IMPORTANTLY  They are a reference to determine past acceptability of recipes. They also allow the manager to adjust production accordingly and reduce waste.  It is a log that indicates what the CN team accomplished on any given production day.  Contains reimbursable meals fed data to support claim submission requests. Planning & Production Records... WHY ? 3

Title 7 of the Congressional Federal Register Part Subpart C - Section10 - Paragraph (3) 7 CFR (3) states: contribute to the required food components  Production and menu records. Schools or school food authorities, as applicable, must keep production and menu records for the meals they produce. These records must show how the meals offered contribute to the required food components and food quantities for each age/grade group every day. AUTHORITY 4

 The production record must indicate how meals offered contribute to each required food component and vegetable subgroup.  Menu and food items must be recorded daily in the production record.  Production records must indicate adequate quantities of food items were planned and produced to offer each child the minimum quantities mandated by the meal pattern.  Production records must remain on site!!! 5 AUTHORITY

Important Tool #1 Meal Patterns Remember this… 6

Important Tool #2 Grain Equivalency Page 1 7

Grain Equivalency Page 2 8

 Meat\Meat Alternatives: most are recorded in ounces. Meat Alternatives may be in weights or measures.  Manager must determine yield data -  Cooked mature beans - ⅛ Cup equals ½ ounce MMA  Nut Butters – 2 Tbsp equals 1 ounce MMA  Vegetables & Fruits: should be recorded in cups  ⅛ cup is minimum contributable amount  Grains: should be recorded in the measurements displayed in Appendix A of the Food Buying Guide.  Group A thru G - record in ounces.  Group H - record in cooked cups  Group I (rte breakfast cereal) - record in ounces.  Milk:  Milk: can be recorded as 1 cup, 8 oz, or ½ pint. Recording Contribution Sizes Place the correct portion size in the grade group column that is being contributed towards. 9

Added 2 lines to MMA Added 3 lines to GRAINS Eliminated MMA for Breakfast. 10

11 Larger area for additional items. Milk production stays on the left page.

 There is no Meat \ Meat Alternative component in the Breakfast Meal Pattern.  After 1 oz eq of “True Grain” has been offered, MMA may be offered and credited towards the grain component.  That means..... Any meats that you will use to credit towards grain will be listed in the grains section.  MMA offered that will not contribute towards the grain component will be listed as an additional item. BREAKFAST CREDITING of MMA 12

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 We have seen examples of “simple crediting”  But what about menu items containing multiple food components?  For Example: PIZZA  Pizza contributes to the following components:  MMA – 2 oz  Grain – 2 oz eq  Vegetable (Red Orange) – ⅛ Cup COMPONENT CREDITING 14

 So... How would we enter Pizza in the RED BOOK to indicate the components that it will contribute towards ?  Where would you get this information?  Recipe card  CN label  Order Guide COMPONENT CREDITING 15

PIZZA 2 OZ ⅛ C 2 OZ 16

 What about John Wayne Casserole?  Where would we get component contribution information?  Recipe Card COMPONENT CREDITING 17

COMPONENT CREDITING 18

Ground Beed JWC ⅛ C⅛ C 2 OZ Cheese Am. Sli JWC 1/4 OZ Tomatoes JWC Onions JWC Peppers JWC Pizza Sheets JWC3/4 OZ 19

 Supporting food items used during preparation must be recorded in the production record under “Additional Foods”.  List condiments, and other foods that do not credit towards a component in the “Additional Foods” area at the bottom of the production record.  Some examples: Mayonnaise, Gelatin Whipped Topping, Pudding, Ketchup, Chocolate Chips, etc…. ADDITIONAL FOODS 20

 All items offered to students must be entered into the production record - including condiments.  Why? Because all foods affect the average weekly nutrient analysis. ADDITIONAL FOODS 21

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 #9 Leftover portions from a prior date used this day  #10 ‘New’ food items prepared this day  #10a - number of portions prepared  #10b food size = weight, pounds, cans, each  #11 Total portions prepared = #9 + #10a  #12 Actual number of portions served  #13 Actual number of portions saved for future use  (Follow your approved Food Safety procedures)  #14 Actual number of portions discarded  #15 Comments – clarify actions that are not self explanatory  Low participation – Field trips  Weather, loss of power etc.. “The Right Side” When Service is Complete 23

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 Complete production records daily.  Meals may not be reimbursed if production records are incomplete.  Have the ‘Left Side’ completed a week in advance, using pencil so adjustments may be entered.  Neatness counts, but completeness will win this contest!!!  Keep production records for 3 years plus current year.  Ask their Director to review the production records when they visit.  Keep Production Records on site! ! !  Don’t take them home to work on. Great Managers

 Collaborate with managers to retrieve accurate servings fed information, as well as acceptability factors.  Visit their sites frequently and review production records. They also affix their initials & date at the top of the page.  Provide their managers with clear and concise instructions.  Observe a meal service each day. Great Directors

Non Discrimination Statement 27

Questions ? 28