1. FOOD PRODUCTION RECORDS
Presented By Reyna Morales

2. Guide to Complete Food Production Records
Step by Step!!

3. 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

4. Food Production Records Form

5. Step One

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

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

8. 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.

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

10. 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

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

12. 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 C = 1 / 2C / 2C = 1 / 4C
Fruits such as Apple, Anjou Pear or Bosc Bartlett Pear each equals, 1 cup of fruit
(16)Components
Contribution

13. 18
Lasagna Romaine Garden Salad W/Cherry Tomato & Cucumbers Dressing Green Beans W/G Garlic Toast Sliced Melon Milk

14. 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

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

16. 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

17. 18
Lasagna Romaine Garden Salad W/Cherry Tomato & Cucumbers Dressing Green Beans W/G Garlic Toast Sliced Melon Milk

18. 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, portions to serve.
(19) Allowable Servings Per Purchase Unite

20. 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 /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 /4Cup= /2= /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

21. FBG

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

28. 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

29. Methods for monitoring breakfast or lunch
Clicker
Counting sheets
Computer monitor

31. 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.

33. 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)

36. Question????