1 / 36

PRODUCTION RECORDS

PRODUCTION RECORDS. Summer Workshop June 2007. What is on a production record?. A) Menu B) Recipe # or Code. What is on a production record?. C) Portion Size - planned number of portions prepared -Age/grade groups D) # Portions Planned. What is on a production record?.

Olivia
Download Presentation

PRODUCTION RECORDS

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. PRODUCTION RECORDS Summer Workshop June 2007

  2. What is on a production record? A) Menu B) Recipe # or Code

  3. What is on a production record? C) Portion Size - planned number of portions prepared -Age/grade groups D) # Portions Planned

  4. What is on a production record? E) Cans, or Cases Used Actual amount of food used in preparation given in units, such as pounds, #10 cans, dozens, etc.

  5. What is on a production record? F) Cooking Time/Temperature Record of internal temperature of food items prior to serving

  6. What is on a production record? G) Corrective Action Code If corrective action is needed, list SOP based on NFSMI HACCP SOPs

  7. What is on a production record? H) Serving Time/Temperature Record internal temperature of food item(s) prior to serving

  8. What is on a production record? I) Actual Number of Portions Prepared J) Actual Number of Portions Served

  9. What is on a production record? K) Leftovers & Code Counted after students have been served, but before food is thrown away

  10. What is on a production record? Other Information • Leftover codes • Substitutions • Comments for special conditions like field trips, weather, etc.

  11. What is on a production record? Menu: • Salisbury Steak • Chicken Nuggets • Baked Potato • Fresh Veggie Cup (Carrots, Broccoli & Cherry tomatoes) • Cherry Cobbler • Whole Wheat Roll • BBQ Sauce • Lowfat Ranch Dressing • Milk

  12. What is on a production record? Menu Item/Food Item • List all food items, including condiments • Important for future monitoring by state agency

  13. What is on a production record? Recipe or Product • Specify exact recipe and product • USDA quantity recipe has a “number”Example: Chicken or Turkey Taco (D-13C) • General Mills or Post Cereal

  14. What is on a production record? Recipe or Product, cont. • Name of food and its formExample: Shredded lettuce • Brand names and code no. Brakebush Chicken Nuggets (4307)

  15. What is on a production record? • Portion Size - Identify the age or grade group being served • If different age/grade groups are served, adjusted portion sizes must be shown

  16. What is on a production record? • Example: K-6 • Chicken Nuggets – 4 each / 2oz • Example: 7-12 • Chicken Nuggets – __each / __ oz • (Enhanced Meal Pattern)

  17. What is on a production record? Portion Sizes • Admin. Policy No. 8 SY 2004-05 Minimum fruit/vegetable portion sizes ..... • Fruit/vegetable minimum portion size as part of a reimbursable meal is ¼ cup

  18. What is on a production record? Quantity of Food Prepared • Stated as number of servings, pounds, or cans • Example: Salisbury Steak (D-33) 200 svg. • 2 oz. meat/meat alternate

  19. What is on a production record? Actual number of reimbursable meals served (for each age/grade group) • Student servings - 190

  20. What is on a production record? Actual number of non-reimbursable meals served • A la carte servings - 0 • Adult servings - 10

  21. What is on a production record? Leftovers and Substitutes • Salisbury Steak? • Chicken Nuggets?

  22. What is on a production record? HACCP Orientation • Record temperature • Record time at which temperature was recorded • Record of temperature stays with product, less likely to lose

  23. What is on a production record? HACCP Critical Control Points • End point of cooking temperature • Serving temperature

  24. What is on a production record? HACCP - Process Approach • Classifies foods according to the number of times a menu item makes a complete trip through the temperature danger zone

  25. What is on a production record? HACCP • Process 1- No Cook • Process 2 – Same Day Service • Process 3 – Complex Food Prep • Assign menu items to one of the three process groups

  26. Lasagna • Meal components? • Recipe number • USDA Recipes for Schools (Admin. Policy #8 SY 2005-06) http://www.michigan.gov/mde/0,1607,7-140-6530_6569-19613--,00.html • CN label (Food Buying Guide, Appendix C) • Portion size based on age of child • Planned number of portions

  27. Lettuce Salad • Meal component? • Recipe number • Product yield • Portion size based on age of child • Planned number of portions (Food Buying Guide, p. 2-46)

  28. Salad Dressing • Meal component? • Recipe number/packet size • Planned number of portions (Food Buying Guide, p. 5-7)

  29. Italian Bread • Meal component? • Portion size based on age of child • Planned number of portions (Food Buying Guide, p. 3-20)

  30. Peaches • Meal component? • Canned, fresh or frozen? • Portion size based on age of child • Planned number of portions (Food Buying Guide, p. 2-53 thru 2-56)

  31. Milk • Meal component? • Must offer a variety of fat contents (Admin. Policy #9 SY 2004-05) • Variety of flavors may be offered

  32. Production Record Examples • Food Based Traditional • Food Based Enhanced

  33. Does accuracy matter? • Production records help prepare the on-site Coordinated Review Effort and Nutrition Review • Production records are required for the Coordinated Review Effort

  34. Amounts/Portion Info • Salisbury Steak • Baked Potato • Fresh Veggies • Low-fat Ranch Dressing • Cherry Cobbler • Milk, Variety

  35. Record Keeping • Production records must be retained for “3 years” plus the current year • Possible period for an audit

  36. Production Records Contact Information: • Gloria Zunker • Phone 517-241-2096 • Emailzunkerg@michigan.gov

More Related