North Carolina Daily

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North Carolina Daily Meal Production
Plan 2012-13
for Food Based Menu Planning

Anna Bristow Rebecca Brandon

• 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, gender
  (male or female), age, or disability.
•  
• To file a complaint of discrimination, write
  USDA, Director, Office of Adjudication, 1400
  Independence Avenue, SW, Washington, D.C.
  20250-9410 or call toll free [phone]
  (Voice).  Individuals who are hearing impaired or
  have speech disabilities may contact USDA through
  the Federal Relay Service at [phone] or
  [phone] (Spanish). USDA is an equal
  opportunity provider and employer.

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The record is

• A tool for planning the foods to order and
  prepare
• A source of information about quantities planned
  to offer for use in the nutrition analysis
• A record of foods prepared and offered for
  service to customers
• A record of amounts of food served and leftover
• A source of information for forecasting future
  production needs

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Why use this tool?

• USDA requires menu and food production records to
  support meal reimbursement and HACCP monitoring
• It documents that requirements for meal
  components are met and adequate amounts and
  required serving sizes are provided

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Who needs it?

• Managers use it to plan and order food,
  communicate with employees, document food
  production and service, and track inventory usage
• Employees use it to learn the daily menu items,
  find out the amounts to prepare, and record
  amounts leftover for each meal
• CN Administrators, Supervisors, and SA
  Consultants use it to verify compliance with USDA
  regulations.

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Managers must

• Use the record as a plan before ordering food
• Verify that employees provide accurate
  information at the end of the day of service to
  document amounts prepared and leftover
• Assure that the record is completed accurately on
  the day the meal is served to
• prevent data being made up later

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• Learn how to correctly complete NC Daily Meal
  Production Plan by reviewing the document and
  instructions at least every year
• Recognize that complete and accurate records is a
  basic job requirement for every Manager
• Periodically check for completion and accuracy
  without waiting until a contact from the State
  Agency

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Its REQUIRED !!!

• Lack of complete and current production records
  can result in withholding and/or reclaiming
  federal funds

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How long do you keep records?

• Keep for the current school year plus the past
  three years.
• Turn into the central office or file at the
  school according to your districts procedure

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Common Problems and Errors

• Records are incomplete
• Planned number of menu items is not plausible
  when compared to the number of planned meals.
• HACCP monitoring is not complete
• Inaccurate/inadequate information to document
  reimbursable meals

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COMPLETING A NC DAILY MEAL PRODUCTION PLAN
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Signature Required!
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6, 7, 8
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Plan before you order food to control inventory!
Use previous records to forecast accurately.
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Common Errors with Production Record Planning

• All information for foods planned to offer is not
  completed.
• Amounts of planned servings are inconsistent with
  the number of planned meals.
• Milk and condiments are not planned.

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There is a correlation!!
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Process of Determining Number of Servings for
Weighted Analysis
Number of Servings Planned to Offer
Past Production Records
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Information generated in this column becomes your
food order for this days menu!
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Record the amount of food prepared/available for
todays menu. Use units like pounds, ounces,
each, 10 can, servings, etc. Do not record in
cases because we will not know an exact amount of
the food item.
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Record all food that is not served as a part of
students reimbursable meals. This includes adult
meals, a la carte, and CN employee meals.
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Use all leftover foods within 3 days (72 hours)
at most for maximum quality and safety.
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How do I record leftovers on the day that they
are served?

• Enter the item(s) in section 1 so that you can
  track time and temperature.
• Enter item in the appropriate section of columns
  7, 8, 9.
• Note the date of the original production in
  column 13. - i.e. L/O from 4/24
• Write the amount offered for todays meal in
  column 14.
• Indicate a la carte sales/usage in column 15 and
  leftover information (if any!!) in column 16.

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A Reminder - Food Temperatures must be tracked
for all time-temperature controlled for safety
(TCS) foods - including a la carte!

• For your convenience, we have added a HACCP a la
  carte section to page 2 that may be used for this
  purpose .

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Page 2
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New Features

• The Production Record Excel worksheet will
  automatically calculate column 12 and include the
  units in column 14 when correct information is
  entered into the previous cells.
• The instructions are included on the worksheet 5
  click on the Instruction tab at the bottom.

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2012-13 NC Daily Meal Production planweblink
http//childnutrition.ncpublicschools.gov/informat
ion-resources/menu-planning-production/menu-planni
ng-production/meal-production-records
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Questions?