PRODUCTION RECORD REQUIREMENTS FOR CHILD NUTRITION PROGRAMS

1
Production Record Requirements for Child
Nutrition Programs (NSLP, SBP)

• Prepared and presented by
• Terina Edington M.S.,R.D, L.D
• KDE Child Nutrition Program Consultant

2
Why do we need a State Standardized Production
and Instructions?
3
Why?

• To ensure the federal requirements for Child
  Nutrition Programs within the state of Kentucky
  are met.
• To provide basic instructions for completing
  production records for CN programs.
• To provide a base for reviewing production
  records by the State Agency during the CRE and
  School Meals Initiative Reviews.

4
What are the requirements based on?
5
7 CFR ch.11 (1-1-09 Edition)
Subpart C 210.10 (3) 210.10 (a)(i)

• The production record should show how the meals
  contribute to the required food components.
• Menu or food items must be recorded daily on the
  production record.
• In Food Based Menu planning, production records
  must show that enough food was planned and
  produced to offer each child the minimum
  quantities under the meal pattern.

6
A Menu Planner for Healthy School Meals. USDA/FNS
pub FNS-303

• Page 182- 183 Outlines what should be included on
  a production record and how it should be recorded.

7
What if I Love the production record we are
already using?
8
Want to Keep Your Production Record?

• Submit your districts production record when you
  submit your NSLP application and agreement
  information. (See checklist) You will have to
  identify each of the required sections and where
  that information can be found on your districts
  production record.
• You should be using the same production for all
  preparation locations within your district. If
  you are using more than one production record
  then all production records being used within the
  district must be approved.

9
After Approval You must still follow the States
instructions when completing the production
record!
10
Production Record Requirements and Directions.
11
1. Date

• This must be expressed in month/day/year. If you
  are operating on a cycle menu you cannot record
  day 2 of cycle 3.

12
2. Name of School
13
3. Type of Meal Served

• Breakfast or Lunch?

14
4. Menu

• All Items offered on the menu must be listed.
  Condiments do not need to be listed in this
  section but must be listed in the other foods
  section. Milk must be listed but you do not have
  to list all milk varieties.

15
5. Menu Planning Approach used

• Traditional, Enhanced etc. Remember in order to
  operate Any Reasonable Approach prior approval
  must be granted by the NHS Schools Branch
  Manager.

16
6. Age/Grade Group used.

• Refer to Section I of the USDA Food Buying Guide
  for available age/grade groups and minimal
  serving sizes.

17
7. Is offer versus serve being used?
18
8.Food Components Items

• You must identify the food item (pizza) and the
  component that it meets (bread and meat). For
  example if you are serving pizza that meets both
  the bread and meat requirement on the state
  production record you will list Pizza in the meat
  section and then check the bread/grain box next
  to it to identify that the pizza meets both the
  bread and meat components.

19
Food Components Items (cont.)

• If your production record does not have this
  option then you will have to list the pizza in
  the bread and meat section. All items offered on
  the line must be listed on the production record
  including condiments and milk.

20
9.Recipe number or CN label
21
10.Planned number of portions and serving sizes
per age/grade group

• Portion Sizes should be recorded based on how
  they are represented in the Food Buying Guide,
  or
• How they are recorded on a CN label, or
• How they appear in the yield of a recipe.
• Recording the actual portion you are serving not
  the minimal serving!

22
Planned number of portions and serving sizes per
age/grade group. (cont.) CN Label Products

• If you are using a CN label product then you must
  record the entire serving size (as stated on the
  CN label) and be sure to check all components the
  product meets.
• For example if you have a CN label that states a
  4.05 oz slice of pizza meets one bread serving
  and 2 ozs. of meat you would record the serving
  size as 4.05 ozs. in the meat section and check
  the Bread component box to show it meets for the
  meat and bread. If you record the serving size as
  2 oz. (The minimal serving) it appears that you
  only served half a slice of pizza and the
  component requirements were not met.

23
Planned number of portions and serving sizes per
age/grade group. (cont.) Meat/ Meat Alternative

• 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.

24
Planned number of portions and serving sizes per
age/grade group. (cont.) Vegetables and Fruits

• Vegetables Fruits Must be recorded in cups or
  1 whole.

25
Planned number of portions and serving sizes per
age/grade group. (cont.) Grains and Bread

• Breads and grains must be recorded in the
  measurements they are expressed in Appendix A of
  the Food Buying Guide.
• Group A thru G must be recorded in grams or
  ounces.
• Group H must be recorded in cup cooked or grams
  dry.
• Group I (ready to eat breakfast cereal) must be
  recorded in cup or ounces.

26
Planned number of portions and serving sizes per
age/grade group. (cont.) Milk

• Milk can be recorded in cups, ounces, or pints.

27
11. Number of items sold as ala carte

• Ala carte sales is not required in the regulation
  or the menu planner because not all schools sale
  extra menu items.
• The number of items sold as ala carte must be
  recorded so that the number of items available
  for reimbursable meals can be identified.

28
12. Food Used during preparation.

• Food items used during preparation must be
  recorded on the production records or on the Food
  Usage sheet. Items in this section would be
  recoded in 10 cans, cases, or 5 bags,
  depending on how the items are purchased. This
  should replace the cooks books that are often
  used in the cafeteria and will put all of the
  information in one place on one record.

29
Food Used during preparation.Food Usage Sheet.

• The food usage sheet must be on the back of the
  production record.
• Simple items, such as, pizza can easily be
  recorded on the production record. For example,
  it would be recorded as 10 cases.
• 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.

30
13. Leftovers/ Waste

• It is important to know food items that were left
  over or wasted. This must be noted so that in the
  future managers can forecast needed servings more
  accurately.
• We can also tell haw many servings were available
  to students.
• A suggestions for account for leftovers is F
  freezer, W Walk-in, TTossed, B Burned,
  SOServed out. Abbreviations like this should be
  used district wide.

31
14 15. Meals Served

• 13. Actual number of reimbursable meals served
  (indicating information for each age/ grade
  group).
• 14. Actual number of non-reimbursable meals
  served to adults or other ala carte sales.

32
Thank You.