Standardized Recipe & Production Records

2. Standardized Recipe & Production Records Jeri Buchanan, Karen John, and Carole Peters

3. Course Overview • Overview of Production Records • Completing the Food Production Records • Standardized Recipes

4. Food Production Records • Required by USDA. • Document menus served. • Document number of meals served. • Document all components are offered. • Document the quantity required to be offered. • Document adult and contract meals.

5. Food Production Records • Food Production Records must be done DAILY. • All columns completed correctly: • Site name and date. • Meal type, Offer versus Serve, and grades participating. • Meals-served box. • Menu or food item used. • Recipe number or product brand and CN label #.

6. When to record information Before Meal Service During Preparation At end of meal service Menu item Recipe/CN Label # Product brand Meal contribution Planned serving size Planned servings Time and temperature Total quantity of food prepared Actual number served Leftovers

7. Food Production Records • Total Quantity of Food Prepared. • Meal Contribution. • Recipes, CN numbers, and/or Product Formulation Statement. • Grade Group & Planned Reimbursable Meals Served. • Planned Serving Sizes. (required serving size) • Planned Number of Servings. • A la carte, Adults, and Contract Meals. • Leftovers/Comments.

8. Food Production Records • Include milk, condiments, and extra items served. • Total amounts of food planned and actually served. • Brand names, CN labels numbers and identification numbers of commercially prepared food products. • Documentation of a la carte, adult, and/or other non-reimbursable meals; including number of portions for each of these food items. • Central or base kitchen should keep records of the amount of food shipped to each satellite or receiving kitchen as well as total production for that site. FPR with CACFP.xlsx

9. How is the information used? • A guide to tell you what recipes and foods to use to produce the menus. • Can be used to determine the amounts of food needed the next time the menu is served therefore reducing food waste. • Help the state agency with reviews.

11. Salad Bar Production Record • Must be used when a district has a salad bar. • Each day it must reflect the EXACT food items served on the salad bar. • If the salad bar is an extra, the items served do not count toward the weekly subgroups. • Calories, sodium, and fat served on the bar go into the nutrient analysis.

13. Standardized Recipes Why is it important? • Standardized recipes will produce consistent yield each time when the recipe is followed. • Better control of inventory. • Better control of costs. • Fewer mistakes.

14. Standardized Recipes • Yield • Serving Size • Ingredient information: • Form (fresh, frozen, canned, etc.) • Fat content • Packing medium (water, syrup, fruit juice, etc.) • Measures, weights, and/or pack. • Complete prep/serving procedures. • CCPs – Critical Control Points. • Process numbers (optional).

15. Standardizing a Recipe Frito Chili Pie • Beans • Ground Beef • Cheese • Tomatoes, crushed • Onion • Fritos

16. Copy of Copy of Recipe Analysis Worksheet Blank and Example 2016.xlsx

26. Resources • State Department of Education – Child Nutrition resources page • https://www.fns.usda.gov/usda-standardized-recipe • https://www.fns.usda.gov/tn/resource-library

27. QUESTIONS??? Child Nutrition Programs Oklahoma State Department of Education