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Production Records

Production Records. Maine Department of Education. Competencies. Be able to define a Production Record. Identify the advantages of using Production Records. Identify the required elements of a Production Record. Know how to prepare a complete Production Record.

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Production Records

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  1. Production Records Maine Department of Education

  2. Competencies • Be able to define a Production Record. • Identify the advantages of using Production Records. • Identify the required elements of a Production Record. • Know how to prepare a complete Production Record.

  3. Regardless of the menu method selected, you must use Production Records. Production Records

  4. Regulations Federal Regulation (7 CFR Section 210.10(a)(3)) stipulates that “Production and menu records shall be maintained to demonstrate that the required number of food components and food items or menu items are offered on a given day. Production records shall include sufficient information to evaluate the menu’s contribution to the requirements on nutrition standards…and the appropriate levels of nutrients and calories…whichever is applicable.

  5. Production Records Include: The reimbursable menu: all required food items including condiments and toppings or food components: • Items • Quantity prepared • Portion size • Age grade group

  6. Production Records Include: • Number of reimbursable portions served • Number of reimbursable portions left over • Number of a la carte/non-reimbursable servings • Leftovers

  7. Self Serve Bar Production records for a Self Serve bar: Serving sizes? If you where serving this item what would your serving size be.

  8. Information you may include • Food Temperatures • Weather Conditions • Absenteeism/Field Trips • Other pertinent data

  9. Number of reimbursable portions served vs. Number of non-reimbursable portions served

  10. Why separate the a la carte portions served from reimbursable portions served?HINT: Nutrient Analysis

  11. Food Production Records Provide a daily written history of the food planned, prepared and served.

  12. Food Production Records • Provide a student selection history. • Forecast production requirements. • Minimize overproduction and food waste. • Provide a cost-effective management tool.

  13. Standardized Recipes and Food Production Records Standardized Recipes Production Records Provide an accurate Nutrient Analysis

  14. Menu Item Recipe Number Quantity Portion Size Prepared Total number of Portions Prepared The Food Production Record Broken Down

  15. Key Phrase If it goes into a reimbursable meal, it goes into a Nutrient Analysis.

  16. Recording on Menu Records • How do I record items on the daily record form? • As purchased

  17. Condiments and toppings can affect the Nutrient Analysis: Condiments and toppings must be included on the food production record.

  18. Condiments and toppings can affect the Nutrient Analysis: • ketchup - pickles • mayonnaise - olives • salad dressing - gravy • butter/margarine - etc.

  19. Menu of the Day • Steamed hot dog in a fresh roll • Crisp carrot/celery sticks w/our dip • Fresh ripe apple • Cold milk

  20. Items on Production Records • Hot dog • Roll • Apple • Milk • Carrots • Celery

  21. Items on Production Records • Hot dog 2oz 20 lbs • Roll 1 each 160 rolls • Apple 1 each 160 each • Milk carton 160 • Carrots 1/8 cup 12 lbs • Celery 1/8 cup 11 lbs

  22. Planning Condiments • Relish 150 PC Packets • Ketchup 1 can • Mustard 1 Gallon • Dip if any 2 quarts • Butter .5 lb

  23. Production Records

  24. Production Records

  25. Key Phrase If it goes into a reimbursable meal, it goes into a Nutrient Analysis.

  26. Production Records Include: HACCP Temperatures

  27. Short Break Next Gail Wellness

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