Production Records: Before, During, and After

1. Production Records: Before, During, and After This institution is an equal opportunity provider

2. Production Records are a requirement This institution is an equal opportunity provider

3. This institution is an equal opportunity provider

4. Requirement • Entire Production Record is to be completed at the end of the day the meal is served This institution is an equal opportunity provider

5. Production Record • the number of reimbursable meals planned and actually served • all menu items (or food items) planned for reimbursable meals including milk and condiments • portion or serving sizes for each age/grade group; • recipes used (note if USDA quantity recipe, or local recipe) • brand names, CN label numbers (if desired), and identification numbers of commercially prepared food products This institution is an equal opportunity provider

6. Production Record - continued • total amounts of foods planned and actually served; • documentation of a la carte, adult, and/or other non-reimbursable meals, including number of portions for each of these food items; • documentation of substitutions and/or leftovers used; and • central or base kitchens should keep records of the amount of food shipped to each satellite or receiving kitchen as well as total production for that site. This institution is an equal opportunity provider

7. Menu Planner • The menu planner starts the Production Record by entering • The Food Item Used and Form • Recipe or Product • Age Grade Group • Portion Size This institution is an equal opportunity provider

8. School Nutrition Manager • The school nutrition manager continues the Production Record completion by • Filling in the date of the meal service • Listing the food items, including condiments and • Recording the • Person Responsible • Student projected servings • Total projected servings columns for students and adults This institution is an equal opportunity provider

9. School Nutrition Assistant • The School Nutrition Assistant is responsible for recording • The amount of food used • The actual number of student servings • The actual number of adult servings • Amount of A La Carte servings, and • Leftover foods This institution is an equal opportunity provider

10. School Nutrition Assistant • The School Nutrition Assistant is responsible for recording how much food is left over and what is done with it. • Indicate whether the leftovers are to be frozen for later use or how the leftovers will be used in the next meal • Tracking the source of leftovers is important • Label the leftover food item and the date it is put into the cooler or freezer This institution is an equal opportunity provider

11. End of Day • Remember some of the information can be recorded ahead of time, but the menu production record for the meal each day must be completed at the end of meal service • Identify the person who will be assigned to complete certain columns in the production record • Identify what time the information needs to be recorded on the Production Record This institution is an equal opportunity provider

12. Production Record Requirements • Remember all required information must be in the correct columns • Use data for forecasting future food purchases • Proof of a reimbursable meal • Reimbursement can be withheld if information is missing or inaccurate • Federal requirements require that daily food production records be kept on file for 3 years plus the current year This institution is an equal opportunity provider

13. Additional Information • Remember all required information must be in the correct columns but you can add more information if you want • the person responsible for preparing the menu item, • food preparation process and food temperatures, • school activities occurring that day, and • any reason to explain why the participation may be higher or lower than the average daily participation This institution is an equal opportunity provider

14. Thank you for all you do Questions? Call 332-6820 This institution is an equal opportunity provider