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DPI’s School Nutrition Team Proudly Presents…..

Join the DPI's School Nutrition Team for a 30-minute informative session on the importance of maintaining accurate and detailed production records. Learn how production records serve as a daily script for staff, ensure compliance with federal regulations, monitor nutrient analysis and calorie needs, and help control menu costs. Discover the essential information that production records should include, such as serving site, menu type, food components, portion sizes, quantities prepared, and numbers served. Gain valuable insights on how production records can spot trends, guide procurement, and assess overall success. Don't miss this opportunity to improve your school's production records and receive a standing ovation from your happy customers!

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DPI’s School Nutrition Team Proudly Presents…..

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  1. DPI’s School Nutrition Team Proudly Presents….. “The Perfect Production” Or… 30 minutes to keeping “great” production records!

  2. Directors notes…Production Records are: • Daily “script” for the “cast” (staff) • Products and recipes to use • Portion sizes • How much to prepare • Equipment needs • A record of “audience” (student) approval • Quantities prepared • Numbers served • Leftovers • Spots trends

  3. More Director’s Notes Production Records are… • Required by Federal Regulations (CRE) • Meal pattern compliance • Crediting compliance • For Nutrient Analysis (SMI) • Recommended Dietary Allowances (RDA’s) • Monitors calorie needs by age group

  4. The “Script”PR’s must include… • Serving Site, meal date, menu type • Food components and other items (including condiments and milk) • Recipe or food product used • Planned/projected number of portions • Serving sizes for each age/grade group and adults USDA’s Healthy Menu Planner for School Meals: http://teamnutrition.usda.gov/Resources/menuplanner.html

  5. The Plot thickens… PR’s must also include • Total amount of food prepared • Actual number of reimbursable meals served for each age/grade group • Actual number of non-reimbursable meals served (adults and a la carte sales) • Substitutions and leftovers • Recipe references and crediting information

  6. Stage cues… It’s helpful to include • Commodity usage • Factors affecting meal counts such as class trips, weather, Illness • Equipment used in preparation • Cooking methods and time • Form food is served in • Serving utensil and portion control • Quality and quantity of food purchased

  7. The Casting Call… The Who’s and When’s • Who’s responsible for completing PR’s? • Menu Planner • Production Staff • Meal Servers • When should PR’s be completed? • Prior to day of meal service • Close to and/or day of meal service • After meal service

  8. The Dress Rehearsal

  9. The “Perfect” Production

  10. The Reviews… • Determine future production needs • Spot trends • Evaluate best practices • Control menu cost • Guide procurement • Assure compliance • Assess overall success

  11. The Results…A standing ovationfrom happy customers!

  12. Questions???

  13. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights (Office of Adjudication), 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice).  TDD users can contact USDA through local relay or the Federal Relay at (800) 877-8339 (TDD) or (866) 377-8642 (relay voice users). USDA is an equal opportunity provider and employer.

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