Civil Rights

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Regulation

• Federal Regulation (7 CFR Section 10.10(a)(3))
  stipulates that Schools must keep production and
  menu records for the meals they produce. These
  records must show how the meals contribute to the
  required food components, food items or menu
  items every day.

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To be Competent

• Know Production Record (PR) basics
• What?
• Who?
• Why?
• Identify the advantages of using a PR
• Identify the required elements of a PR
• Know how to prepare a complete PR

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The Food Production Record is a required closing
document

• It must be completed daily
• It must be maintained as a record of
• Food Planned
• Food Prepared
• Food Served
• It documents that an adequate amount of food was
  prepared and served
• It documents that the requirements for meal
  components were met

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The production record is a management tool
required by USDA

• It supports the claim for meal reimbursement
• It documents the menu
• The type and amount of food prepared
• The serving size
• The quantity of food served
• The number of portions served
• The leftover food portions
• The production record is a forecasting tool

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How long do you keep records?

• Keep for the current year plus the past 3 years
• File in Central Office or at the school
• (Follow your districts procedure)

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What are the Advantagesof Using a Production
Record?

• Minimizes overproduction and food waste
• Helps spot trends and identify menu changes
  
• Provides student acceptance history
• Student acceptance history improves menus
• Better menu planning can lead to
• Greater student satisfaction
• Increased student participation
• Higher USDA reimbursement
• Accurate PR can result in increased savings

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Who Needs Production Records?
Directors Managers/Supervisors Employees State
Reviewers
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Directors use Production records

• As a planning and forecasting tool
• As a communication tool for all employees
• To refine menu combinations
• To improve portion control and serving techniques
• To standardized employee work methods
• To document compliance for CRE and SMI reviews

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Managers use Production records

• For planning and ordering food
• To forecast accurately by reviewing past
  production records
• To communicate to staff in regard to
• Foods to use
• Recipes to use
• Portion size to use
• Meal pattern contribution of foods
• To document food production service
• To track inventory usage

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Employees use Production records

• To know the daily menu items
• To know what foods and recipes to use
• To determine portion size to serve
• To understand the meal pattern component
• To determine the amounts of food to prepare
• To record amounts of food served and leftover

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State Reviewers use Production records

• To verify compliance with USDA regulations

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Resources

• Food Buying Guide
• Grain Bread Chart
• CN Labels
• Commodity Fact Sheets
• USDA Recipes
• Product Specification Sheet

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23 Areas of Information
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ABC Elementary School
Chicken Nuggets Broccoli Spears Fresh
Banana Homemade Roll Choice of Milk
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5/2/2012
K-5
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Foods Used to Meet the Meal Pattern
Requirements 8. Meat/Meat Alternate 9.
Vegetable 10. Fruit 11. Grain 12. Milk
13. Other Foods
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ABC Elementary
5/2/2012
Chicken Nuggets Broccoli Banana Homemade
Roll Choice of Milk
K-5
Chicken Nuggets
Broccoli
Banana
Homemade Roll
Ketchup Mayo
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• Product Code or Recipe Number
• Include Manufacturer and Product Code Number
• Enter USDA if the idem is a USDA Commodity
• If precooked, pre-portioned or has more than one
  ingredient include
• USDA Recipe Number
• Local Recipe Number
• Manufacturers Name Product Number

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ABC Elementary
5/2/2012
Chicken Nuggets Broccoli Banana Homemade
Roll Choice of Milk
K-5
Chickn 123
Chicken Nuggets
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15. Portion Size as Served
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ABC Elementary
5/2/2012
Chicken Nuggets Broccoli Banana Homemade
Roll Choice of Milk
K-5
Chickn 123
6 pieces
Chicken Nuggets
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• Portions
• Number Planned for Student Meals
• Number Planned for Adult Meals and A La Carte

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ABC Elementary
5/2/2012
Chicken Nuggets Broccoli Banana Homemade
Roll Choice of Milk
K-5
Chicken Nuggets
15
Chickn 123
6 pieces
250
30

• Allowable Servings
• Allowable servings per unit
• lbs.
• Can
• Case
• Recipe
• Total quantity of food prepared

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ABC Elementary
5/2/2012
Chicken Nuggets Broccoli Banana Homemade
Roll Choice of Milk
K-5
Chicken Nuggets
15
8 cases
Chickn 123
6 pieces
250
35/Case
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ABC Elementary
5/2/2012
Chicken Nuggets Broccoli Banana Homemade
Roll Choice of Milk
K-5
Chicken Nuggets
15
8 cases
Chickn 123
6 pieces
250
35/Case
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• Number of Portions
• Portions Prepared
• Portions leftover
• Portions used

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ABC Elementary
5/2/2012
Chicken Nuggets Broccoli Banana Homemade
Roll Choice of Milk
K-5
Chickn 123
253
Chicken Nuggets
15
280
27
6 pieces
250
35/Case
8 cases
35

• Comments
• Use of leftovers
• Amount discarded
• Cost/serving
• Change in participation
• Recipe acceptance
• Yield discrepancy
• Person responsible
• Identify food components

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ABC Elementary
5/2/2012
Chicken Nuggets Broccoli Banana Homemade
Roll Choice of Milk
K-5
Tyson 123
253
2 M/MA 1 G
Chicken Nuggets
15
280
27
6 pieces
250
35/Case
8 cases
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ABC Elementary
5/2/2012
Chicken Nuggets Broccoli Banana Homemade
Roll Choice of Milk
K-5
239
14
Tyson 123
6 pieces
250
253
2 M/MA 1 G
Chicken Nuggets
15
35/Case
8 cases
280
27
195
ABC 456
½ cup
10
200
4.5 per lb.
225
50 lbs.
30
Discard
Broccoli
Peach Cups
USDA
½ cup
230
10
96/case
2 ½ cs
240
235
5
Use at Breakfast
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Homemade Rolls
50
1 each
250
300
288
USDA 10
300
1 each
75
300
300
292
8
225
225
50
1 pc
½ cs
25
250
Ketchup Mayo
Heinz
500/cs
200
1 pc
Kraft
500/cs
25
100
75
50
50
1/4 cs
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ABC Elementary
5/2/2012
Chicken Nuggets Broccoli Banana Homemade
Roll Choice of Milk
K-5
239
14
Tyson 123
6 pieces
250
253
2 M/MA 1 G
Chicken Nuggets
15
280
27
35/Case
8 cases
195
ABC 456
½ cup
10
200
4.5 per lb
225
50 lbs
30
Broccoli
Discard
Peach Cups
USDA
½ cup
230
10
96/case
2 ½ cs
240
235
5
Use at Breakfast
12
Homemade Rolls
50
1 each
250
300
288
USDA 10
300
1 each
75
300
300
292
8
225
225
50
1 pc
½ cs
25
250
Ketchup Mayo
Heinz
500/cs
200
1 pc
Kraft
500/cs
25
100
75
50
50
1/4 cs
Lori B. Responsible
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• Some districts have modified Production Records
• May be computerized
• Pre-printed information
• Meal components
• Serving suggestions
• Condiment choices
• HACCP Processes
• Food Temperatures
• CCP

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• Also, complete production records for
• Unique serving lines
• Salad Bars
• A la carte only lines
• Fresh Fruits Vegetable Program
• Afterschool Snack Program

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Prepare the required amount of food
Serve the required amount of food
Plan the Menu
Record on the Production Record
Count the Meals Served
Submit the Claim
Complete the edit checks
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A Reminder USDA reimburses schools for meals
served not for individual foods
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Are you ready to complete accurate Production
Records?
Check yourself!
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An accurate production record

• is a management tool required by ______.
• should be completed _____ and maintained for
  _____ years.
• is a planning tool to ____ and _____ food.
• is a source of information for _____ analysis.
• communicates your plans to SNP _____.
• helps to know ______ size to serve.

Key Words Adult ASP A la carte Daily Food
Buying Guide Nutrition Order Prepare Portion Savin
gs Signature Staff Student Three USDA waste
USDA
daily
three
order
prepare
nutrition
staff
portion
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An accurate production record

• may require use of the ____________.
• records number of portions planned for _____
  meals, ___ meals and ______ sales.
• requires managers ______ to document information
  is correct.
• should also be completed for the _____.
• minimizes overproduction and food _____.
• can result in increased _______.

Food Buying Guide
Key Words Adult ASP A la carte Daily Food
Buying Guide Nutrition Order Prepare Portion Savin
gs Signature Staff Student Three USDA Waste
student
adult
a la carte
signature
ASP
waste
savings
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FEEDING THE FUTURE