Production Records for Child Nutrition Programs (NSLP, SBP)

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Production Records for Child Nutrition Programs
(NSLP, SBP)

• Prepared and presented by
• Mindy Allen and Steve Abbott
• Child Nutrition Program Coordinator
• School and Community Nutrition
  2013-2014

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Why do we need a State Standardized Production
Record?

• To provide basic instructions which ensure the
  federal requirements for Child Nutrition Programs
  within the state of Kentucky are met.

• State prototype production records are based on
• 7 CFR ch.11 (1-1-09 Edition) Subpart C 210.10 (3)
  210.10 (a)(i)

• A successful production record
• Conveys information
• What food and recipes to use
• Number of portions
• Portion sizes
• Provides a record
• Amount prepared
• Amount served
• Allows forecasting
• Past production records, which must be kept on
• file, can help accurately plan future production
  and
• menu planning.

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Want to Make Alterations to the State Prototype?

• If you wish to make alterations to the states
  breakfast or lunch prototype, you need to submit
  a copy to your NSLP consultant for approval.
• You should be using the same production record
  for all preparation locations within your
  district.

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Advanced Completion of the Production Record

• To save time, portions of the production record
  can be completed before meal service.
• Food Components
• Menu Items
• Actual Portion Size
• Creditable Portion Size
• Recipe Number and
• Planned Number of Portions
• Advanced completion
• Provides consistency
• Aids in menu compliance
• Saves time
• Everything before the bold black line should be
  completed in advance.

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• Date
• Use MM/DD/YY Format
• Name of School
• Actual School Name
• Age/Grade Group
• K-5, 6-8, 9-12
• K-8, K-12
• Overlap Age/Grade groups may only be used when
  those grade groups are represented in the same
  facility.
• If a menu serves more than one grade group at a
  site, you may use one production record but
  notations for each grade group must be clear.
• Offer Versus Serve
• Yes, No, or a combination.
• It MUST be specified on the production if a
  combination is used.
• Reimbursable Meals Served
• Number of reimbursable meals served for the day.
• Non-reimbursable Meals Served
• Number of meals sold to adults and other a la
  carte sales.
• Menu
• All items offered on the menu must be listed.
  Condiments do not need to be listed in the menu
  section. They should be listed in the other
  foods section. Milk Must be listed but you do
  not have to list all varieties.

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Record Portion Sizes

• Meat/Meat Alternate
• Meat, nuts, yogurt, and cheese must be recorded
  in ounces.
• Legumes (beans and peas) must be recorded in
  cups.
• Stews, casseroles, and sauces that contain meats
  must be expressed in cups.
• Eggs are recorded as 1 large whole.
• Nut butters must be recorded in Tablespoons.
• Milk
• Can be recorded in cups, ounces, or pints.
• Whole Grains Grains
• Must be recorded in the measurements they are
  expressed in Exhibit A.
• A thru G must be recorded in grams or ounces.
• H must be in cups cooked or grams dry.
• I must be recorded in cups or ounces.
• Fruits and Vegetables
• Must be recorded in cups

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Food Component Section
Breakfast
Lunch

• Used to record when leftovers have been used.
• Be sure to include the date that the food item
  appeared on production.

• The Food Component section will indicate when
  multiple grade groups have been served the same
  food item in different portion sizes.
• Example If K-5 and 6-8 are being offered corn,
  it will be listed twice in two different lines on
  the production record with each grade group
  listed in the Food Component section.

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• Portion Sizes Continued
• If you are using a CN label product, then you
  must record the entire serving size in the actual
  portion size box. Be sure to record the
  creditable portion size of all components (as
  stated on the CN label) in the creditable portion
  size column.
• This information is important to ensure that the
  correct portion size is served as well as planned
  and prepared. Without this guide on the
  production sheet, the server may have no way of
  knowing the correct portion size.
• If portion size is adjusted for age, a separate
  line should be used to indicate this.
• Example If you are serving the same food item
  to K-5 and 6-8 but serving different portion
  sizes, you would indicate the different grade
  groups in the Food Component section.

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BREAKFAST PRODUCTION

• There is now a separate breakfast and lunch
  production.
• Make sure you are using the most current
  production record.

Steve
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• If the meat/meat alternate is being credited as a
  grain, it will be recorded in the Whole Grains
  Grains section.

If crediting a meat as a grain

• The meat/meat alternate component section has
  been removed and the extra foods section has been
  added so that the menu planner can indicate if
  the meat/ meat alternate will be credited as an
  extra food.

If crediting a meat as an extra
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• For processed or combination foods, it is
  recommended to list brand name and product code
  number.

• Indicate Whole Grain in the menu item column by
  placing WG next to the product.

Indicate WG if Whole Grain

• It is critical to specify exact products to be
  used. If the preparer uses a different product
  than indicated by the menu planner, the food
  provided to students may not meet the
  requirements.

Specify exact products
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• The Actual serving size of the product used
  should be recorded in the box. If the portion
  size is adjusted for different age grade groups,
  a separate line should be used to distinguish the
  difference.

• The creditable portion size is determined from
  sources such as the Food Buying Guide, CN
  Labels, Recipe Yields, or Manufacturer
  specification sheets.

Ex. 4 oz. Yogurt credits for 1 oz.
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Portion Sizes

• Breakfast Example
• Biscuit with sausage. Biscuits actual portion
  size is 2.2 oz. Sausage actual serving size 1.5
  oz. Biscuits creditable portion size is 2 oz.
  eq. and sausage is creditable for 1 oz. (Credited
  as a Grain).

WG Bobs Biscuits
2.2 2.0
Pigs sausage 1.5 1.0
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Dont forget to include HACCP process and control
points in your recipe.
Standardized Recipe Number
Includes Student, adult, and a la Carte This
will include reimbursable meals, adult
meals, a la carte items and leftover/waste.
Planned Number of Portions
Prepared of Portions

• Number of Portions Sold as a la Carte
• This is the number of a la carte items and adult
  meals.

A la carte

• Leftovers and Waste
• Record in increments of servings. LOleftover
  WWaste. Note in the Food Component section when
  using leftovers and record date.

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Lunch Production
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• For processed or combination foods, it is
  recommended to list brand name and product code
  number.
• Indicate Whole Grain in the menu item column by
  placing WG next to the product.
• It is critical to specify exact products to be
  used. If the preparer uses a different product
  than indicated by the menu planner, the food
  provided to students may not meet the
  requirements.

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• The Actual serving size of the product used
  should be recorded in the box. If the portion
  size is adjusted for different age grade groups,
  a separate line should be used to distinguish the
  difference.

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• You must first identify the menu item in the menu
  item section and report all creditable
  equivalents in the school equivalent section.
• Ex If you are serving pizza that meets both the
  bread and meat requirement, you will list pizza
  in the meat section and report the creditable
  portion size of the meat and bread in the school
  equivalent section. This identifies that the
  pizza meets both the bread and meat components.

School equivalents
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Tonys pizza
1 slice
2
2
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Dont forget to include HACCP process and control
points in your recipe.
Includes Student, adult, and a la carte

• This will include reimbursable meals, adult
  meals, a la carte items and leftover/waste.
• Number of Portions Sold as a la Carte
• This is the number of a la carte items and adult
  meals.
• Leftovers and Waste
• Record in increments of servings. LOleftover
  WWaste. Note in the Food Component section when
  using leftovers and record date.

Standardized Recipe Number
Planned of portions
Planned portions
A la carte
LO or W
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Food Usage Sheet
Food Used During Preparation

• The food usage sheet must be on the back of the
  lunch production record or attached. Staff
  records what they opened and used for the day so
  that the manager can take it off of the
  inventory.
• Complex items like tuna salad will need to be
  recorded on the food usage sheet because there
  are so many items in the recipe you could not fit
  it in the small space on the production record.

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