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Food Production Records

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Food Production Records WHAT? A required daily document that records all reimbursable meals served. Including: breakfast, lunch, after school care program, regular ... – PowerPoint PPT presentation

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Title: Food Production Records


1
Food Production Records
  • September 19, 2013

Kyla C. Brown Sarah M. Carr, Child Nutrition
Program Specialists
2
Class Objectives
2
  • Recognize a food production record and identify
    the appropriate forms to use for preparation and
    service sites
  • Understand how the FPR tool is a helpful
    management and communication tool
  • Recognize all data required to be in a FPR
  • Exhibit the ability to complete a FPR

3
Food Production RecordsWHAT?
3
  • A required daily document that records all
    reimbursable meals served
  • Including breakfast, lunch, after school care
    program, regular lines including salad bars and
    theme bars, sack lunches, field trips, etc.

4
Food Production RecordsWHY?
4
  • Support meals claimed for reimbursement
  • Help manage the food service operation
  • Demonstrate compliance with the new nutrition
    standards
  • Menu Items Quantities (Meal Pattern Components,
    Subcategories, Minimums - PS 2 Violation)

5
Three Functions of a FPR
5
  • Communication Tool
  • Management Tool
  • Compliance Tool

6
A Communication Tool
6
  • To ensure menu planned meets the needs of the
    school
  • To ensure kitchen staff prepares meals menu
    planner intended

7
A Management Tool
7
  • To plan future meals forecasting
  • To order supplies
  • To evaluate acceptability
  • Aids in tracking operating costs
  • Scheduling Chart
  • Use/control of equipment

8
A Compliance Tool
8
  • TDA Prototypes
  • Required information

9
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10
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11
General Structure
12
General Structure When and Where
13
General Structure What
14
General Structure How Much
15
Additional Information
15
  • Servings per purchase unit from the Food Buying
    Guide
  • Employee assignments
  • Serving utensils to be used
  • Comments on acceptability for future reference
  • Comments on participation
  • Temperature

16
When to Complete a FPR
Pre-production Pre-production At time of meal service
Pre-fill When planning the menu
CE Meal service Total amount prepared
School Date Leftovers
Meal preparation site Food item Comments
Offer versus serve Meal contribution Students served adults served total served
Recipe
Number of planned portions
Planned portion size
17
Standardized Recipes
17
  • Ingredients with measures
  • Yield and portion size
  • Pan size
  • Cooking and mixing instructions
  • Items that require standardized recipes items
    with more than one ingredient

18
Reminders Key Points
18
  • Use state prototype or develop your own
  • Use to direct production
  • Use as a forecasting tool
  • Majority of the documentation may be done prior
    to meal service
  • Fill in all REQUIRED INFORMATION

19
Reminders Key Points
19
  • Portion size should be recorded as the amount
    served on the plate
  • Do not confuse weights and measures
  • Leftover food must be recorded in serving sizes
  • FPR should be completed DAILY
  • All food items prepared and served should be
    listed on the FPR (including condiments)

20
Reminders Key Points
20
  • Serving utensils on line must match FPR
  • Total Amount Prepared must meet or exceed amount
    served
  • Total meals served for students and adults must
    be recorded and matched to participation reports
    to support reimbursement claims

21
What will you do?
21
  • Due to the new meal pattern changes, in what ways
    has the FPR become even more important for you
    and your staff?

22
Activity
22
Complete a FPRNeptune Elementary School
23
Questions?
23
24
24
  • The U.S Department of Agriculture prohibits
    discrimination against its customers, employees,
    and applicants for employment on the basis of
    race, color, national origin, age, disability,
    sex, gender identity, religion, reprisal, and
    where applicable, political beliefs, marital
    status, familial or parental status, sexual
    orientation, or all or part of an individuals
    income is derived from any public assistance
    program, or protected genetic information in
    employment or in any program or activity
    conducted or funded by the Department.  (Not all
    prohibited bases will apply to all programs
    and/or employment activities.)
  •  
  • If you wish to file a Civil Rights program
    complaint of discrimination, complete the USDA
    Program Discrimination Complaint Form, found
    online at http//www.ascr.usda.gov/complaint_filin
    g_cust.html, or at any USDA office, or call (866)
    632-9992 to request the form. You may also write
    a letter containing all of the information
    requested in the form. Send your completed
    complaint form or letter to us by mail at U.S.
    Department of Agriculture, Director, Office of
    Adjudication, 1400 Independence Avenue, S.W.,
    Washington, D.C. 20250-9410, by fax (202)
    690-7442 or email at program.intake_at_usda.gov.
  •  
  • Individuals who are deaf, hard of hearing or have
    speech disabilities may contact USDA through the
    Federal Relay Service at (800) 877-8339 or (800)
    845-6136 (Spanish).  
  •  
  • USDA is an equal opportunity provider and
    employer.
  • Our services are provided through the
  • Texas Department of Agricultures Food and
    Nutrition Division funded by the U.S. Department
    of Agriculture, Food Nutrition Service.
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