3. Federal Regulation (7 CFR Section 10.10(a)(3)) stipulates that Schools must keep production and menu records for the meals they produce. These records must show how the meals contribute to the required food components, food items or menu items every day.

4. 3

5. Know Production Record (PR) basics What? Who? Why? Identify the advantages of using a PR Identify the required elements of a PR Know how to prepare a complete PR

6. It must be completed daily It must be maintained as a record of: Food Planned Food Prepared Food Served It documents that an adequate amount of food was prepared and served It documents that the requirements for meal components were met 5

7. It supports the claim for meal reimbursement It documents the menu The type and amount of food prepared The serving size The quantity of food served The number of portions served The leftover food portions The production record is a forecasting tool 6

8. Keep for the current year plus the past 3 years File in Central Office or at the school (Follow your districts procedure)

9. Minimizes overproduction and food waste Helps spot trends and identify menu changes Provides student acceptance history Student acceptance history improves menus Better menu planning can lead to: Greater student satisfaction Increased student participation Higher USDA reimbursement Accurate PR can result in increased savings

10. Directors Managers/Supervisors Employees State Reviewers

11. As a planning and forecasting tool As a communication tool for all employees To refine menu combinations To improve portion control and serving techniques To standardized employee work methods To document compliance for CRE and SMI reviews

12. For planning and ordering food To forecast accurately by reviewing past production records To communicate to staff in regard to: Foods to use Recipes to use Portion size to use Meal pattern contribution of foods To document food production & service To track inventory usage

13. To know the daily menu items To know what foods and recipes to use To determine portion size to serve To understand the meal pattern component To determine the amounts of food to prepare To record amounts of food served and leftover

14. To verify compliance with USDA regulations

15. Food Buying Guide Grain Bread Chart CN Labels Commodity Fact Sheets USDA Recipes Product Specification Sheet

16. 15 23 Areas of Information

17. 16

18. 17 ABC Elementary School Chicken Nuggets Broccoli Spears Fresh Banana Homemade Roll Choice of Milk

19. 18

20. 19 5/2/2012 K-5

21. 20

22. 21 Foods Used to Meet the Meal Pattern Requirements: 8. Meat/Meat Alternate 9. Vegetable 10. Fruit 11. Grain 12. Milk 13. Other Foods

23. 22 Chicken Nuggets Broccoli Banana Homemade Roll Ketchup Mayo Chicken Nuggets Broccoli Banana Homemade Roll Choice of Milk ABC Elementary 5/2/2012 K-5

24. 23

25. 24 14.Product Code or Recipe Number: Include Manufacturer and Product Code Number Enter USDA if the idem is a USDA Commodity If precooked, pre-portioned or has more than one ingredient include: USDA Recipe Number Local Recipe Number Manufacturers Name & Product Number

26. 25 Chicken Nuggets Broccoli Banana Homemade Roll Choice of Milk ABC Elementary 5/2/2012 K-5 Chickn 123

27. 26 15. Portion Size as Served

28. 27 Chicken Nuggets Broccoli Banana Homemade Roll Choice of Milk ABC Elementary 5/2/2012 K-5 Chickn 1236 pieces

29. 28 Portions: 16.Number Planned for Student Meals 17.Number Planned for Adult Meals and A La Carte

30. 29 Chicken Nuggets Broccoli Banana Homemade Roll Choice of Milk ABC Elementary 5/2/2012 K-5 Chickn 1236 pieces250 15

31. 30 Allowable Servings 18.Allowable servings per unit lbs. Can Case Recipe 19.Total quantity of food prepared

32. 31 Chicken Nuggets Broccoli Banana Homemade Roll Choice of Milk ABC Elementary 5/2/2012 K-5 Chickn 1236 pieces250 15 35/Case 8 cases

33. 32 Chicken Nuggets Broccoli Banana Homemade Roll Choice of Milk ABC Elementary 5/2/2012 K-5 Chickn 1236 pieces250 15 35/Case 8 cases

34. 33 Number of Portions: 20.Portions Prepared 21.Portions leftover 22.Portions used

35. 34 Chicken Nuggets Broccoli Banana Homemade Roll Choice of Milk ABC Elementary 5/2/2012 K-5 Chickn 123 6 pieces250 15 35/Case 8 cases 28027 253

36. 35 23.Comments Use of leftovers Amount discarded Cost/serving Change in participation Recipe acceptance Yield discrepancy Person responsible Identify food components

37. 36 Chicken Nuggets Broccoli Banana Homemade Roll Choice of Milk ABC Elementary 5/2/2012 K-5 Tyson 123 6 pieces250 15 35/Case 8 cases 28027 2532 M/MA & 1 G

38. 37 Chicken Nuggets Broccoli Banana Homemade Roll Choice of Milk ABC Elementary 5/2/2012 K-5 Tyson 1236 pieces 250 15 35/Case 8 cases 28027 2532 M/MA & 1 G Ketchup Mayo Peach Cups Homemade Rolls Broccoli 1 pc ABC 456 Heinz 50 1 pc USDA #10 1 each 250 ½ cup USDA 102004.5 per lb.225 ½ cup 50 lbs.30 195 23010 96/case 2 ½ cs240 235 5 3001 each 300 12 288 225 ½ cs Kraft 50 25 250 50 500/cs 1/4 cs 25100 75 200 Use at Breakfast Discard 225 75 3002928 300 14 239

39. 38 Chicken Nuggets Broccoli Banana Homemade Roll Choice of Milk ABC Elementary 5/2/2012 K-5 Tyson 1236 pieces 250 15 35/Case 8 cases 28027 2532 M/MA & 1 G Ketchup Mayo Peach Cups Homemade Rolls Broccoli 1 pc ABC 456 Heinz 50 1 pc USDA #10 1 each 250 ½ cup USDA 102004.5 per lb225 ½ cup 50 lbs30 195 23010 96/case 2 ½ cs240 235 5 3001 each 300 12 288 225 ½ cs Kraft 50 25 250 50 500/cs 1/4 cs 25100 75 200 Use at Breakfast Discard 225 75 3002928 300 14 239 Lori B. Responsible

40. 39 Some districts have modified Production Records May be computerized Pre-printed information Meal components Serving suggestions Condiment choices HACCP Processes Food Temperatures CCP

41. 40 Also, complete production records for: Unique serving lines Salad Bars A la carte only lines Fresh Fruits & Vegetable Program Afterschool Snack Program

42. 41 Plan the Menu Prepare the required amount of food Serve the required amount of food Count the Meals Served Complete the edit checks Submit the Claim Record on the Production Record

43. 42 A Reminder USDA reimburses schools for meals served not for individual foods

44. Check yourself!

45. 1.is a management tool required by ______. 2.should be completed _____ and maintained for _____ years. 3.is a planning tool to ____ and _____ food. 4.is a source of information for _____ analysis. 5.communicates your plans to SNP _____. 6.helps to know ______ size to serve. Key Words: Adult ASP A la carte Daily Food Buying Guide Nutrition Order Prepare Portion Savings Signature Staff Student Three USDA waste USDA daily three orderprepare nutrition staff portion

46. 7.may require use of the ____________. 8.records number of portions planned for _____ meals, ___ meals and ______ sales. 9.requires managers ______ to document information is correct. 10. should also be completed for the _____. 11. minimizes overproduction and food _____. 12.can result in increased _______. Key Words: Adult ASP A la carte Daily Food Buying Guide Nutrition Order Prepare Portion Savings Signature Staff Student Three USDA Waste Food Buying Guide studentadulta la carte signature ASP waste savings

47. 46

48. 47 FEEDING THE FUTURE