1. PRODUCTION RECORDS Kitchen Tool Blueprint WHAT IS IT??
WHY???
Portion Control
Sufficient Food
Eliminates Overproduction
Ordering Facilitator
Cost Control
Nutritional Documentation
State Makes Us! District Will Not Receive Gov’t Funding-----$$$$$$$$$$$ !
WHEN SHOULD WE DO?? WHO SHOULD DO??
Plan Ahead!! Start Friday for the following week’s menu.
Share the work! Assign sections of production records to the person preparing that specific food. (Examples: Cold Sandwich Prep Person ---- Completes Cold Sandwich Information on the Production Record; Deli Bar Person --- Completes Deli Theme Bar Production Record; Fruit Preparer --- Completes Fruit Information on the Production Record)
Complete Daily! All information should be completed by end of serving day.
“PR” INSTRUCTIONS:
Pre- Paid & Paid Meals served for the day. This number
should come from your cashiers’ reports.
(Examples: Crinkle/Commodity/Oven Baked; Shoestring/McCain-Lamb-Simplot/Fried; Smile/McCain or Ore-Ida/Oven Baked)
Fresh-Use 1 Each
(Examples: ½ Cup; ¾ Cup)
Dinner Roll/Biscuit: Enter 1 Each.
Gravy/Sauce: Use Serving Utensil Size.
(Example: 2 Oz. Ladle)
9- # OF PORTIONS PREPARED: List for each menu item.
10-# OF PORTIONS LEFTOVER: Count or estimate portions remaining at end of day for each menu item.
Enter Portion Numbers.
11- # OF PORTIONS USED:
Number Prepared (#9) Number Leftover (#10)
= Number of Portions Used (#11)
****- VERIFY NUMBERS DAILY!!
12- # REIMBURSABLE LUNCH: Only necessary for schools where “SMI” will be done! Estimate breakdown of items. Total Reimbursable Entrees should equal Cashiers’ Total of Reimbursable Meals.
Total Reimbursable Lunch & Non-Reimbursable (#12) should never exceed # of Servings Used (#11)
Number Prepared/Made (#9) Number Leftover(#10)
13- TOTAL MILK USAGE:
List Usage by Variety. (Examples: 1% Choc.; 2% White; Skim; 1% Strawberry; Whole,….)
Estimate Approximate Milk Taken with Reimbursable Meals for “SMI” Week
14- PREPARED BY: Primary Person completing form should sign.
ASK QUESTIONS!!
-Production records are a helpful Kitchen Tool.
-They are a Blueprint for planning and operating your child nutrition program.

2. Production Record #51
-Please Pause this webinar and Print Production Record #51.
-This is the Production Record we will be reviewing in this webinar.

3. PRODUCTION RECORDS WHY??? Documents Nutritional Integrity
Insures Sufficient Food
Controls Portions
Controls Program’ s Food Cost
Verifies HACCP & Biosecurity
Eliminates Overproduction
Facilitates Ordering
Required by State & USDA! District Will Not Receive Gov’t Funding-----$$$$$$$$$$$ !
So WHY should we complete?
-Documents Nutritional Integrity
-Insures Sufficient Food
-Controls Portions
-Controls Program’ s Food Cost
-Verifies HACCP & Biosecurity
-Eliminates Overproduction
-Facilitates Ordering
-Required by State & USDA! District Will Not Receive Gov’t Funding-----$$$$$$$$$$$ !

4. PRODUCTION RECORDS WHEN SHOULD WE DO THEM?? WHO SHOULD DO THEM??
Plan Ahead!! Start Friday for following week.
Pre-enter data when menu is completed.
(Cycle Menus simplify this task.)
Share work! Assign sections or have separate PR for staff preparing specific foods.
(Examples: Fruit, Cold Sandwiches, Salads, Veggie Bar…)
Complete by end of serving day.
Plan Ahead --- Pre-enter as much data as possible on Friday for following week.
Complete Menu --- Enter items from menu onto production records.
(Developing Cycle Menus simplifies this task as you will develop production records once for the entire cycle whether it is a 4 week, 6 week etc.)
Share Work --- Delegate production records for specific stations such as fruit, cold sandwiches, salads, cold veggie bars…
Prepare separate production records for each specific serving line or serving station.
Complete Daily --- Production records should be completed by close of work day. Leave 10 minutes at end of day to finish filling these forms out.

5. Production Records Required For:
National School Lunch Program (NSLP)
School Breakfast Program (SBP)
After School Snack Program (ASSP)
Production records are mandatory for the following Child Nutrition Programs:
- National School Lunch Program
- School Breakfast Program
- After School Snack Program

6. PRODUCTION RECORDS FOR NSLP & SBP
Daily Menu Production Record/Excel :
#51 Letter & Legal
#51S Letter (Spanish)
#83 HACCP
Theme Bar Production Record (#89)
Salad Bars, Deli Bars, Self Serve Bars
Use State agency forms unless LEA has format containing same information.
The following production records are available on our web site:
-#51 Used for Breakfast & Lunch. (This is available in both letter & legal size.)
-#51S Breakfast & Lunch production record in Spanish.
-#83 HACCP Production record for Breakfast & Lunch. This production record has more spaces for recording temperatures.
-Theme Bar Production Records used for Salad Bars, Deli Bars, Self serve Bars…
You must use the state production record forms unless you have a form that contains the same information.
We are going to review the instructions for production record #51 in this webinar.

7. OPTIONAL PRODUCTION RECORDS
Cold Vegetable Bar (#156)
Use for “Farm Stand” or “Harvest”
type bar offering variety of cold vegetables daily.
Fruit Bar (#152)
Use when offering variety of fruits daily.
- Cold Vegetable Bar (#156)
Use for “Farm Stand” or “Harvest” type bar offering a variety of cold vegetables daily.
- Fruit Bar (#152)
Use when offering a variety of fruits daily.

8. FORMS

9. Production Record #51 FSD or Vendor --- Can Complete
Complete Actual Day
-Production Record #51.
-This Production Record is available in letter and legal size.
-This is the Production Record we will be reviewing in this webinar.
Suggestion:
-Food Service Director or Commercial Vendor can complete in advance Left Side of production record up to “Portions Planned”.
-Manager, cook, etc. can complete Right Side of production record on day of service.

10. Production Record #51S
-Production Record #51 in Spanish.

11. HACCP Production Record #83
-The HACCP Production Record #83.

12. HACCP Production Record #83
VEGGIE
GROUPS
Daily HACCP Menu Production Record:
VEG.
(cups)
(group) DG RO L S O
The items that are different in the HACCP production record as compared to production record #51 are as follows:
-Vegetable Column --- Enter the group abbreviation such as “DG” for Dark Green, “RO” for Red/Orange, “L” for Legumes, “S” for Starchy and “O” for Other.

13. HACCP Production Record #836
Columns
Daily HACCP Menu Production Record:
Additionally, this Production Record has:
- Six columns vs. production record #51 which contains 4 columns for HACCP Time/Temp.

14. WEEKLY THEME BAR Production Record #89
-Form is for the entire week.
-The weekly theme bar production record form is used for:
Salad Bars
Deli Bars
“Fixing” Bars
Breakfast Bars
Any other self -serve menu items offered.
-Instructions are on the web-site for “Forms”.
-We will not be reviewing the instructions for this form in this webinar.

15. PRODUCTION RECORD Instructions #51
SITE: Record Name of School/Site.
Serving Line: Record Name of Specific Line.
Ensures each line is meeting daily & weekly requirements.
(Examples: Pizza Line, Grill Line, Deli Line etc.)
MEAL TYPE: Check Box --- Breakfast or Lunch.
Site Name: Record the name of the school or site.
Serving Line: To ensure that each serving line meets the daily and weekly requirements, production records must be maintained by serving line. Record the name of the specific serving line. Example: hot line, pizza line, grill line, deli line etc.
Meal Type: Check the appropriate box for the meal type --- breakfast or lunch.

16. PRODUCTION RECORD Instructions #51
OFFER vs. SERVE: Check Box --- Yes or NO.
DATE: Enter Date Menu is Served.
GRADE GROUP:
Check Box Used for Meal Planning.
K K
Offer vs. Serve: Check the appropriate box to indicate whether or not offer versus serve is in effect.
Date: Record the date.
Grade Group: Check the box for the appropriate grade group used for meal planning; not the actual grades of the students enrolled in the school.

17. TOTAL MEALS SERVED TOP Right
# STUDENTS: BREAKFASTS/LUNCHES
Reimbursable!
Total Free, Reduced, Pre-Paid & Paid Meals.
Use number from cashiers’/POS reports.
# ADULTS: BREAKFASTS/LUNCHES
Number from cashiers’ reports/POS reports.
No adult meals --- Enter “0”.
TOTAL: Add Student + Adult Meals.
Total Meals Served:
-Record the total number of student reimbursable meals served (free, reduced and paid).
-Record the number of adult meals served.
(If no adult meals were served, enter “0” on the adult meal line.)
-Add together the number of student reimbursable meals and adult meals. Enter the sum of these meals on the TOTAL line.

18. PRODUCTION RECORD #51 Instructions
MENU ITEM:
List all items part of reimbursable meal.
Use your menu!
No a la carte items.
Condiments --- AR Week Only or if FSD requires.
List all condiments used for meal.
Examples: Breakfast - Pancake syrup, jelly, cream
cheese…
Lunch: Salad dressings, margarine, pickles, Parmesan
cheese, ketchup, mustard, mayo, salt…
Menu Item:
-List each specific menu item offered as part of the reimbursable meal.
-Use your menu.
-Do not include items that are ONLY offered for a la carte sale.
-Recording of condiments is optional. (Except for assigned administrative review,AR, week or if FSD requires. During State review week be sure to list all condiments offered with breakfast and lunch.)
Examples
Breakfast: Pancake syrup, jelly, cream cheese…
Lunch: Salad dressings, margarine, pickles, relish, Parmesan cheese, ketchup, mustard, mayo, salt…

19. PRODUCTION RECORD #51 RECIPE NUMBER or PRODUCT NAME/CODE:
Must be Accurate and Complete!
Record Standardized Recipe number!
No Recipe ---- Contact FSD.
Use PRODUCT NAME/CODE for:
Prepared, purchased food, requires no additional ingredients ---- simply cook.
List Brand Name/Code.
(Example: Chicken Nuggets- Tyson /CN #12345)
Recipe Number or Product Name/Code:
- Record the standardized recipe number. Must be accurate & complete!
- No recipe contact your Food Service Director or Manager.
- For purchased items that are not “recipes”, indicate the brand name and/or product code of the menu item.
(Example: Chicken Nuggets - Tyson/CN#12345).

20. RECIPE NUMBER or PRODUCT NAME/CODE TIPS
Fruits or Veggies: No brand or recipe # required, unless combination of items.
(Items Requiring Recipe #: Tossed Salad; Celery-Carrot Sticks; Broccoli Salad; Cole Slaw…)
Fruits or Veggies:
Enter --- Canned; Frozen; Fresh.
French Fries: Enter Variety, Brand & Cooking Method.
(Examples: Crinkle/Commodity/Oven Baked; Shoestring/McCain/Fried; Smile/McCain/Oven Baked)
Recipe Number or Product Name/Code
TIPS
- Fruits or Veggies: No brand or recipe # required, unless combination of items.
(Items Requiring Recipe #: Tossed Salad; Celery-Carrot Sticks; Broccoli Salad; Cole Slaw…)
- Fruits or Veggies:
Enter --- Canned; Frozen; Fresh.
- French Fries: Enter Variety, Brand & Cooking Method.
Examples: Crinkle/Commodity/Oven Baked; Shoestring/McCain/Fried; Smile/McCain/Oven Baked)

21. RECIPE NUMBER or PRODUCT NAME/CODE TIPS
Pizza:
Enter Variety & Brand.
(Examples: French Bread - 8” or 6”/Nardone;
Round 5”/Tony’s; Stuffed Crust/Schwan’s
Dinner Roll/Biscuit:
Enter Brand & Variety or Code.
(Examples: Pechter’s/ Bridgeford/Pillsbury;
Split Top; Pan; #302)
Recipe Number or Product Name/Code
TIPS
- Pizza:
Enter Variety & Brand.
(Examples: French Bread - 8” or 6”/Nardone Round 5”/Tony’s; Stuffed Crust/Schwan’s
- Dinner Roll/Biscuit:
Enter Brand & Variety or Code.
(Examples: Pechter’s/ Bridgeford/ Pillsbury; Split Top; Pan; #302)

22. PRODUCTION RECORD Instructions #51
HACCP Process:
List for each menu item.
No Cook “NC”
Same Day “SD”
Complex “C”
Refer to “HACCP Process/Critical Control Points CCP/Critical Limits CL” at Bottom Left of PR for correct procedures.
HACCP Process:
- Indicate the appropriate process category used for each menu item.
- No Cook (NC): No cooking at all.
- Same Day (SD): Prepared & served the same day.
- Complex (C): Prepared one day and served another day.
- Refer to “HACCP Process/Critical Control Points CCP/Critical Limits CL” at Bottom Left of production record for correct procedures.

23. PRODUCTION RECORD Instructions #51
PORTION SIZE:
List for each menu item.
Fruits: Use Volume Size---Not Weight in Ounces!!
(Examples: ½ Cup; ¼ Cup)
Fresh-Use 1 Each.
Veggies: Use Volume Size---Not Weight in Ounces! (Examples: ½ Cup; ¼ Cup)
Sandwiches: Use 1 Each.
PORTION SIZE:
- List for each menu item.
- Fruits: Use Volume Size --- Not Weight in Ounces!!
(Examples: ½ Cup; ¼ Cup)
Fresh-Use 1 Each
- Veggies: Use Volume Size --- Not Weight in Ounces!
- Sandwiches: Use 1 Each.

24. Portion Size TIPS
Nuggets/Tacos/French Toast Sticks Countable Items: Use Quantity.
(Examples: Chicken Nuggets/Tenders or Mozz. Sticks- 5 or 6 Each;
French Toast Sticks - 4 Each)
Other Protein Items: Use Ounces.
(Examples: Turkey- 3 oz.; Egg Pattie- 1 ½ oz.; Sausage Link- 1 oz.)
Protein Served w/Sauce:
Check Out Standardized Recipe Portion Size!
(Examples: Meat Sauce- ½ Cup;
Spaghetti & Meat Sauce Recipe- ¾c)
TIPS
Nuggets/Tacos/French Toast Sticks Countable Items: Use Quantity.
(Examples: Chicken Nuggets/Tenders or Mozz. Sticks- 5 or 6 Each; French Toast Sticks - 4 Each)
Other Protein Items: Use Ounces.
(Examples: Turkey- 3 oz.; Egg Pattie- 1 ½ oz.; Sausage Link- 1 oz.)
Protein Served w/Sauce: Check Out your Standardized Recipe Portion Size!
(Examples: Meat Sauce- ½ Cup; Spaghetti & Meat Sauce Recipe- ¾c)

25. Portion Size TIPS Pasta/Noodles/Stuffing/Rice: Dinner Roll/Biscuit:
Use Portion Size/ Volume.
(Examples: ½ Cup; ¾ Cup)
Dinner Roll/Biscuit:
Enter 1 Each or Ounces.
Gravy/Sauce: Use Serving Utensil Size.
(Example: 2 oz. Ladle)
TIPS
- Pasta/Noodles/Stuffing/Rice: Use Portion Size/Volume.
(Examples: ½ Cup; ¾ Cup)
- Dinner Roll/Biscuit: Enter 1 Each or Ounces.
- Gravy/Sauce: Use Serving Utensil Size.
(Example: 2 oz. Ladle)

26. CREDITABLE MEAL COMPONENT
MEAT/MEAT ALT. Oz. Equiv. --- Refer To:
CN Label
Product Formulation Statements --- Non-CN
USDA Food Buying Guide
Portion vs. Oz Equivalent
3 oz. Hamburger on 2 oz. WGR Bun:
Portion - 1 each
Meat/Oz. Eq. – 2 oz.
Grain/Oz. Eq. – WGR 2 oz.
Creditable Meal Component Contribution
Meat/Meat Alt. Ounce Equivalent (oz. eq.):
For each menu item that is a meat/meat alternate or includes a meat/meat alternate, indicate the creditable amount in oz. equivalents.
Refer to CN Label.
Product Formulation Statement for Non-CN labeled products.
Refer to USDA Food Buying Guide.
Portion vs. Oz. Equivalent:
Example of portion size vs. oz. eq.
Hamburger on WGR Bun = 1 Portion oz. Hamburger = 2 oz. Meat Eq oz. Whole Grain Rich Bun = 2 oz. Grain Eq.

27. Sample CN Label
Child Nutrition
Label
-An example of a CN label.

28. Product Formulation Statement
Non-CN
Labeled Products
Signed by Authorized Manuf. Rep.
An example of a “Product Formulation Statement”:
-These are for Non-CN labeled products.
-These provide the USDA equivalents.
-Must be signed by an authorized manufacturer’s representative.
-Form must be on company letterhead.
Provides Eq. Meal Contribution

29. Provides Eq. Meal Contribution
Food Buying Guide
Provides Eq. Meal Contribution
A page example from the USDA Food Buying Guide:
-The following sections are contained in “The Food Buying Guide”.
Section 1: Meat/Meat Alternates
Section 2: Vegetables and Fruits
Section 3: Grains
Section 4: Milk
- Each section provides meal equivalents for specific food items.
4 SECTIONS:
#1 – Meat/Mt.Alternates
#2 - Veg & Fruits
#3 – Grains
#4 - Milk

30. CREDITABLE MEAL COMPONENT
GRAINS --- Oz. Equivalent:
All Grains MUST be WGR --- Whole Grain Rich.
Check Out Grains Fact Sheet Form #104.
Refer to USDA Whole Grain Oz. Eq. Requirements Chart, Form #33.
Example: WGR Pancakes 1.2 oz. = 1 oz. equiv.
WGR Dinner Roll 1 oz. = 1 oz. equiv.
Creditable Meal Component Contribution
Grains Oz. Equivalent:
All grains offered as a component of the reimbursable meal MUST be whole grain rich (WGR).
Refer to School Lunch Meal Pattern Grains Fact Sheet, Form #104, for acceptable WGR grains.
For each menu item that is a grain or includes a grain, indicate the creditable amount in oz. eq.
Refer to the USDA WGR Ounce Equivalent Requirements for School Nutrition Program, Form #33, for creditable amounts for grains.
Examples: 1.2 oz. WGR Pancake = 1 oz. eq oz. WGR Dinner Roll = 1 oz. eq.

31. Whole Grain Oz. Eq. Requirements Chart #33
Provides Eq. Meal Contribution
Based on Weight of Grain
Whole Grain Equivalency Requirements Chart #33:
- Separated into Groups based on grain varieties.
- Provides Equivalent Meal Contribution based on weight of grain.
Separated into Groups Based on Types of Grains

32. CREDITABLE MEAL COMPONENT
VEGTABLES --- CUPS/GROUPS:
Indicate Creditable Amount in Cups.
Place Amount Under Correct Sub-Group.
- Dark Green
- Red/Orange
- Legumes
- Starchy
- Other
Vegetables --- Cups/Groups:
For each menu item that is a vegetable or includes a vegetable, indicate the creditable amount served in cups.
Vegetables must be listed in volume amounts (Examples: ½ cup, 1 cup).
Indicate the creditable amount under the appropriate vegetable sub-group.

33. CREDITABLE MEAL COMPONENT
VEGTABLES --- PORTION vs. EQUIVALENT
Could be Same:
Example: Portion - ½ cup Fries
Eq ½ cup Fries
Could be Different:
Example: Portion - 1 cup Romaine
Eq ½ cup Romaine
Vegetables --- Portion vs. Equivalent:
For some vegetables the portion size and creditable amount may be the same.
Example: 1/2 cup portion French fries = 1/2 cup creditable starchy vegetable
For some vegetables the portion size and creditable amount may be different.
Example: 1 cup portion Romaine = 1/2 cup creditable dark green vegetable

34. WEEKLY COLD VEGETABLE BAR Production Record #156
Sub-Groups
Color Coded
Weekly Cold Vegetable Bar Production Record
-Form is for the entire week.
- The weekly cold vegetable bar production record form can be used when a vegetable bar (either proportioned or self-serve) is offered daily to meet all or part of the vegetable/vegetable subgroup requirements.
- The vegetable bar may be a free standing bar or a section of each serving line.
Note: Hot vegetables that change daily should be recorded on the Daily Menu Production Record (#51).
- The form is categorized into the vegetable sub-groups by different colors. Vegetables are entered under their appropriate group.
- Instructions are on the web-site for “Forms”.
- We will not be reviewing this form in this webinar.

35. WEEKLY COLD VEGETABLE BAR Production Record #156 Page 2
- Page 2 of Cold Vegetable Bar.

36. CREDITABLE MEAL COMPONENT
FRUIT ---- Creditable Amount Must be Entered in CUPS
FRUIT --- PORTION vs. EQUIVALENT
Canned Could be Same:
E.g.: Portion - ½ cup Canned Peaches
Eq ½ cup Canned Peaches
Fruit --- Cups:
For each menu item that is a fruit component, indicate the creditable amount served.
Must be entered in cups.
For canned fruits, the portion size and creditable amount may be the same.
Example: 1/2 cup portion peaches = 1/2 cup creditable fruit

37. CREDITABLE MEAL COMPONENT
FRUIT --- PORTION vs. EQUIVALENT
Fresh Could be Different:
E.g.: Portion - 1 each Banana (petite)
Eq ½ cup Banana
Dried Will be Different:
E.g.: Portion – ¼ cup or 1.3 oz. box Raisins
Eq ½ cup Raisins
Fruit --- Portion vs. Equivalent:
For fresh fruit, the portion size may be 1 each and the creditable amount might be ½ cup or 1 cup, etc.
Example: 1 each portion petit banana = ½ cup creditable fruit
(Refer to “Food Buying Guide”. Fruit amount is based on size of fruit.)
For dried fruit, the portion size will be different then creditable amount.
Example: ¼ cup portion of raisins = ½ cup creditable fruit or
1.3 oz. box portion size of raisins = ½ cup creditable fruit

38. WEEKLY FRUIT BAR Production Record #152
Canned/ Fresh/Juice/Dried
Color Coded
Weekly Fruit Bar Production Record
-Form is for the entire week.
-The weekly fruit bar production record form can be used when a fruit bar (either proportioned or self-serve) is offered daily to meet all or part of the fruit requirements.
-The fruit bar may be a free standing bar or a section of the serving line.
-The form is categorized into Canned Fruit, Fresh Fruit, 100% Juice & Dried Fruit by different colors. Fruits are entered under their appropriate category.
-Instructions are on the web-site for “Forms”.
-We will not be reviewing this form in this webinar.

39. PRODUCTION RECORD Instructions #51
# OF PORTIONS PLANNED:
List for each menu item.
# OF PORTIONS LEFTOVER:
Count or estimate portions remaining
at end of day for each menu item.
Enter Remaining Portion Numbers.
Number of Portions Planned:
-For each menu item, record the total number of individual planned portions.
Number of Portions Leftover:
-For each menu item, record the total number of individual portions leftover at the end of the last meal service period.

40. PORTIONS USED # REIMBURSABLE MEALS:
VERIFY NUMBERS DAILY!!
Number Planned Minus Leftovers Minus
Non-Reimbursable = Reimbursable Meals
# NON-REIMBURSABLE: (Adult/ A La Carte/ Seconds)
Number Planned Minus Leftovers Minus
Reimbursable = Non-Reimbursable
May need to Estimate!
Number of Portions Used
Number of Reimbursable Meals:
- For each menu item, record the number of portions used that are Reimbursable.
- You can verify numbers by using the following calculation.
- # planned minus # leftovers minus # of non-reimbursable should equal your Reimbursable Meals
Number of Non-Reimbursable :
- Non-Reimbursable includes Adult Meals/A la carte, Student A La Carte & Seconds.
- For each menu item, record the number of portions used that are Non-Reimbursable.
- # planned minus # leftovers minus # of reimbursable meals
-You may need to estimate some items if you offer a large variety of entrees.
-Be sure to Verify all numbers.

41. TEMPERATURES HACCP Monitoring/COOKING:
Write down TEMPERATURE before placing into warmer or on steam-table.
Write down TIME the temperature is taken.
If receiving from central kitchen or commercial vendor, the prep kitchen should take & record times & temps.
BATCH COOKING --- Write down TIME & TEMPERATURE for each lunch period or after each batch.
HACCP Monitoring: Record the time of day and temperature taken for all potentially hazardous menu items during applicable cooking, holding, and/or cooling processes.
Cooking:
- Check and record temperatures of hot and cold menu items at the completion of preparation.
- Also record time temperature is taken.
- This applies to menu items prepared on site, at a central kitchen or at commercial vendor’s facility.
- If receiving food from a Central Kitchen or Commercial Vendor, the preparation kitchen should take and record the time and temperature of food after it is prepared. This information should be placed on the production record.
- Batch Cooking Record Time & Temperature after each batch is completed.

42. TEMPERATURES HACCP Monitoring/HOLDING:
Write down TEMPERATURE of food in warmer.
Write down TIME the temperature is taken.
Take at least 1 TIME & TEMPERATURE daily.
Always --- Check Temperature of warmer/holding unit.
Holding:
- If menu items are not served immediately after preparation, check and record temperatures prior to serving.
- Write down TEMPERATURE of food in warmer.
- Write down TIME the temperature is taken.
- Take at least 1 TIME & TEMPERATURE of food in Holding daily.
- Always check Temperature of warmer/holding Unit

43. TEMPERATURES HACCP Monitoring/COOLING:
Write down TIME & TEMPERATURE within 2 hours
should be 70°F or below.
Write down TIME & TEMPERATURE within next 4 hrs.
See “Complex HACCP Process” Cooling details at bottom of PR.
Refer to “Instructions” in SOP # Rapid Chilling.
Cooling:
- If keeping leftover menu items, check & record temperatures during cooling process.
- Write down TEMPERATURE within 2 hours should be 70°F or below.
- Write down TIME the temperature is taken.
- Write down TIME & TEMPERATURE within next 4 hrs.
- See “Complex HACCP Process” Cooling details at bottom of PR.
- Refer to “Instructions” in SOP # Rapid Chilling.

44. PRODUCTION RECORD BOTTOM RIGHT
TOTAL MILK USAGE:
List Usage by Variety.
1% White; Fat Free Choc./Strawberry; Fat Free White…
Temperature --- Take at Least Once!
Signature:
Primary Person completing form or Manager --- Sign.
Total Milk Usage:
- Record, by variety, the total number of 1 cup portions (1/2 pints) of milk used.
- At a minimum, record temperature at least once prior to serving.
Signature:
- Signature of primary person completing the production record or Manager.

45. PRODUCTION RECORD RESOURCES
The Food Buying Guide for Child Nutrition Programs
School Lunch Meal Pattern, Form #198
School Breakfast Pattern, Form #91
School Lunch Meal Pattern Fact Sheet, Form #181
The following Resources are helpful when completing Food Production Records:
The Food Buying Guide for Child Nutrition Programs
School Lunch Meal Pattern, Form #198
School Breakfast Pattern, Form #91
School Lunch Meal Pattern Fact Sheet, Form #181

46. PRODUCTION RECORD RESOURCES
School Lunch Meal Pattern Veg Sub-Groups Form #138
Whole Grain Resource for Nat’l School
Lunch Program & School Breakfast Prog.
USDA WGR Oz. Equivalent Requirements for School Nutrition Prog., Form #33
School Lunch Meal Pattern Grains Fact Sheet, Form #104
The following Resources are helpful when completing Food Production Records:
School Lunch Meal Pattern Veg. Sub-Groups Form #138
Whole Grain Resource for Nat’l School Lunch Program & School Breakfast Prog.
USDA WGR Oz. Equivalent Requirements for School Nutrition Prog., Form #33
School Lunch Meal Pattern Grains Fact Sheet, Form #104

47. PRODUCTION RECORD Instructions
IMPORTANT: Incomplete or Incorrect PR ---
May Result in Fiscal Action on
Administrative Review!
FORMS & INSTRUCTIONS!!
IMPORTANT NOTE: Incomplete or incorrectly completed production records may result in fiscal action on an administrative review.
Forms & Instructions
-All forms & instructions can be accessed at:
-Next we will review After School Snack Program (ASSP) Production Records.
-If you do not offer this program in any of your schools you are finished with the webinar.
-If you have this program in any of your schools please continue with this webinar.

48. After School Snack Program Production Record #189
Weekly
After School Snack Program Production Record
-Please Pause this webinar and Print the After School Snack Production Record #189.
-This Form is for the entire week.
-The After School Snack Program production record is Mandatory.
-Let’s review the instructions for this form.

49. ASSP PRODUCTION RECORD Instructions TOP
Week of: Enter Monday’s Date for Serving
Week.
School: Enter School or Site.
Supervisor Signature: Supervisor should Sign & Verify Production Record is Correct.
-Week of: Enter Monday’s Date for Serving Week.
-School: Enter School or Site.
-Supervisor Signature: Supervisor should sign and verify that information entered on After School Snack Production Record is correct.

50. ASSP PRODUCTION RECORD Instructions
Column #1: DATE
Enter Date of Snack Service.
Column #2: FOOD ITEM
Use Menu.
List Items Next to Correct Meal Component.
Column #1: DATE
-Enter Date of Snack Service.
Column #2: FOOD ITEM
-Use Menu.
-List Items Next to Correct Meal Component.

51. ASSP PRODUCTION RECORD Instructions
Column #3: ACTUAL SERVING SIZE
Record Size of Meal Component.
Be Sure Sizes are Correct.
(Refer to ASSP Meal Pattern Form #71.)
Column #4: TIME/TEMPERATURE
Record Time & Temps.
Required for Potentially Hazardous Foods.
Column #3: Actual Serving Size
-Record the serving size based on the appropriate age group as listed on the After School Snack Program Meal Pattern, Form # 71.
-Portions for children ages 13 through 19 shall be no less than the portions stipulated for children ages 6 through 12.
-It is recommended that schools offer larger portions for older children (ages 13-18) based on their greater food energy requirements.
Column #4: Time/Temperature
-Check and record the actual temperature of any potentially hazardous foods with a properly calibrated clean and sanitized thermometer.
-Check and record the actual time and temperature of food:
After cooking
When food is delivered and received
When food is removed from cold or hot holding equipment
Always before placement on serving line or immediately before service
-Cold foods must register 41⁰ F or lower and hot foods 135⁰ F or higher.

52. ASSP PRODUCTION RECORD Instructions
Column #5: # SERVINGS SERVED TO
STUDENTS
Record Total Student Servings.
Enter Total Next to Each Component.
Column #6: # SERVINGS SERVED TO
ADULTS
Record Total Adult Servings.
Column #5: Servings Served To Students
-Record the total number of complete servings that you provided for students to take for this snack meal.
-Enter the total beside each of the components to correspond with the menu for the day.
Column #6: Servings Served To Adultss
-Record the total number of complete servings that you provided for adults to take for this snack meal.

53. ASSP PRODUCTION RECORD Instructions
Column #7: # SERVINGS LEFTOVER
Record All Items Not Served.
Include Discarded, Damaged & Spoiled items.
Column #8: TOTAL REIMBURSABLE
SNACKS SERVED TO STUDENTS
Record Total Students Receiving Snack.
Student Must Take 2 or More Different components.
One Reimbursable Snack/Student.
Column #7: Servings Leftover
-Record total number of individual servings prepared (made available) but not served.
-Include all leftover prepared servings that are to be used as leftovers, that are to be discarded, or that were spoiled or damaged.
Column #8: Total Reimbursable Snacks Served To Students
-After the snack service has ended, record the total number of reimbursable snacks taken by students.
-In order to be a reimbursable snack, each student must take two or more different components.
-Only one reimbursable snack is allowed for each student.

54. Thank you for attending the Production Records webinar!
This webinar will count toward 2 hours of professional standards training:
Key Area- Operations
Learning Topic- Food Production
Topic Code – 2120 Food Production Records
Department of Agriculture
School Nutrition Programs
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