1. P RODUCTION R ECORD R EQUIREMENTS FOR C HILD N UTRITION P ROGRAMS (NSLP, SBP) Prepared and presented by: Terina Edington M.S.,R.D, L.D KDE Child Nutrition Program Consultant

2. Why do we need a State Standardized Production and Instructions?

3. W HY ? To ensure the federal requirements for Child Nutrition Programs within the state of Kentucky are met. To provide basic instructions for completing production records for CN programs. To provide a base for reviewing production records by the State Agency during the CRE and School Meals Initiative Reviews.

4. What are the requirements based on?

5. 7 CFR CH.11 (1-1-09 E DITION ) S UBPART C 210.10 (3) & 210.10 ( A )( I ) The production record should show how the meals contribute to the required food components. Menu or food items must be recorded daily on the production record. In Food Based Menu planning, production records must show that enough food was planned and produced to offer each child the minimum quantities under the meal pattern.

6. A M ENU P LANNER FOR H EALTHY S CHOOL M EALS. USDA/FNS PUB # FNS-303 Page 182- 183 Outlines what should be included on a production record and how it should be recorded.

7. What if I Love the production record we are already using?

8. W ANT TO K EEP Y OUR P RODUCTION R ECORD ? Submit your districts production record when you submit your NSLP application and agreement information. (See checklist) You will have to identify each of the required sections and where that information can be found on your district’s production record. You should be using the same production for all preparation locations within your district. If you are using more than one production record then all production records being used within the district must be approved.

9. After Approval : You must still follow the State’s instructions when completing the production record!

10. P RODUCTION R ECORD R EQUIREMENTS AND D IRECTIONS.

11. 1. D ATE This must be expressed in month/day/year. If you are operating on a cycle menu you cannot record day 2 of cycle 3.

12. 2. N AME OF S CHOOL

13. 3. T YPE OF M EAL S ERVED Breakfast or Lunch?

14. 4. M ENU All Items offered on the menu must be listed. Condiments do not need to be listed in this section but must be listed in the other foods section. Milk must be listed but you do not have to list all milk varieties.

15. 5. M ENU P LANNING A PPROACH USED Traditional, Enhanced etc. Remember in order to operate Any Reasonable Approach prior approval must be granted by the NHS Schools Branch Manager.

16. 6. A GE /G RADE G ROUP USED. Refer to Section I of the USDA Food Buying Guide for available age/grade groups and minimal serving sizes.

17. 7. I S OFFER VERSUS SERVE BEING USED ?

18. 8.F OOD C OMPONENTS & I TEMS You must identify the food item (pizza) and the component that it meets (bread and meat). For example if you are serving pizza that meets both the bread and meat requirement on the state production record you will list Pizza in the meat section and then check the bread/grain box next to it to identify that the pizza meets both the bread and meat components.

19. F OOD C OMPONENTS & I TEMS ( CONT.) If your production record does not have this option then you will have to list the pizza in the bread and meat section. All items offered on the line must be listed on the production record including condiments and milk.

20. 9.R ECIPE NUMBER OR CN LABEL

21. 10.P LANNED NUMBER OF PORTIONS AND SERVING SIZES PER AGE / GRADE GROUP Portion Sizes should be recorded based on how they are represented in the Food Buying Guide, or How they are recorded on a CN label, or How they appear in the yield of a recipe. Recording the actual portion you are serving not the minimal serving!

22. P LANNED NUMBER OF PORTIONS AND SERVING SIZES PER AGE / GRADE GROUP. ( CONT.) CN L ABEL P RODUCTS : If you are using a CN label product then you must record the entire serving size (as stated on the CN label) and be sure to check all components the product meets. For example: if you have a CN label that states a 4.05 oz slice of pizza meets one bread serving and 2 ozs. of meat you would record the serving size as 4.05 ozs. in the meat section and check the Bread component box to show it meets for the meat and bread. If you record the serving size as 2 oz. (The minimal serving) it appears that you only served half a slice of pizza and the component requirements were not met.

23. P LANNED NUMBER OF PORTIONS AND SERVING SIZES PER AGE / GRADE GROUP. ( CONT.) M EAT / M EAT A LTERNATIVE Meat, nuts, yogurt, and cheese must be recorded in ounces. Legumes (beans and peas) must be recorded in cups. Stews, casseroles, and sauces that contain meats must be expressed in cups. Eggs are recorded as 1 large whole. Nut butters must be recorded in Tablespoons.

24. P LANNED NUMBER OF PORTIONS AND SERVING SIZES PER AGE / GRADE GROUP. ( CONT.) V EGETABLES AND F RUITS Vegetables & Fruits: Must be recorded in cups or 1 whole.

25. P LANNED NUMBER OF PORTIONS AND SERVING SIZES PER AGE / GRADE GROUP. ( CONT.) G RAINS AND B READ : Breads and grains must be recorded in the measurements they are expressed in Appendix A of the Food Buying Guide. Group A thru G must be recorded in grams or ounces. Group H must be recorded in cup cooked or grams dry. Group I (ready to eat breakfast cereal) must be recorded in cup or ounces.

26. P LANNED NUMBER OF PORTIONS AND SERVING SIZES PER AGE / GRADE GROUP. ( CONT.) M ILK Milk: can be recorded in cups, ounces, or pints.

27. 11. N UMBER OF ITEMS SOLD AS ALA CARTE Ala carte sales is not required in the regulation or the menu planner because not all schools sale extra menu items. The number of items sold as ala carte must be recorded so that the number of items available for reimbursable meals can be identified.

28. 12. F OOD U SED DURING PREPARATION. Food items used during preparation must be recorded on the production records or on the Food Usage sheet. Items in this section would be recoded in #10 cans, cases, or 5 # bags, depending on how the items are purchased. This should replace the “cooks books” that are often used in the cafeteria and will put all of the information in one place on one record.

29. F OOD U SED DURING PREPARATION. F OOD U SAGE S HEET. The food usage sheet must be on the back of the production record. Simple items, such as, pizza can easily be recorded on the production record. For example, it would be recorded as 10 cases. Complex items like tuna salad will need to be recorded on the food usage sheet because there are so many items in the recipe you could not fit it in the small space on the production record.

30. 13. L EFTOVERS / W ASTE It is important to know food items that were left over or wasted. This must be noted so that in the future managers can forecast needed servings more accurately. We can also tell haw many servings were available to students. A suggestions for account for leftovers is: F= freezer, W= Walk-in, T=Tossed, B= Burned, SO=Served out. Abbreviations like this should be used district wide.

31. 14 & 15. M EALS S ERVED 13. Actual number of reimbursable meals served (indicating information for each age/ grade group). 14. Actual number of non-reimbursable meals served to adults or other ala carte sales.

32. Thank You.