Food Production

Production Planning and Recordkeeping

Good Food Depends Upon…

1. Quality food products purchased

2. How food is stored

3. Recipes used

4. Amount of ingredients

5. Preparation procedures

6. Holding

7. Service

Records

• Good record keeping is an essential part of any successful food service operation.

• Food Production Record is a tool that helps plan each day and to communicate with staff

Record Keeping

• Provide valuable written history for future reference

• Helps spot trends, evaluate what works best with your customer, & decide what changes need to be made

• During a state review, your records demonstrate that your meals comply with program requirements

Food Production Records

Accomplishes two things: It gives the staff information (what foods &

recipes to use, portion size to serve)Enables staff to record information (actual

quantities prepared and served)

Food Production Records

Used for

• planning,

• controlling and

• documenting food production

Planning

• Plan amounts to prepare for each menu item for breakfast and lunch

• Plan the required number of servings of Grains/Breads for each week of menus

• Plan the required number of Fruits/Vegetables for each week of menus

• Make sure the offer vs serve provision is used correctly

Completing a Food Production Record

Before the Meal– Records school name– Meal date

• Menu– Write names of menu items included in the

reimbursable meal– A la Carte items can be recorded in the

body of the record, but not in this section

Completing a Production Record

Before the Meal cont’d…

• Serving Size– Write the serving size of each menu item – Remember to record different serving sizes

for different age/grade groups if amounts are planned that way

• Credit Per Meal Component– Record credit in appropriate column

Body of the Production Record

• Person Responsible (Column 1)

• Menu Item/Food Item (Column 2)– Record name of each menu/food item to

be served and credited toward meeting meal requirements

– For a recipe – write name and major ingredients that count toward the crediting

Body of the Production Record

– Credit Bread items as finished product – Condiments served should also be listed in

this column

Body of the Record

• Recipe Number (column 3)– Write recipe number for each menu item– A recipe must be used when a menu item

contains more than one ingredient or requires any preparation

• Age or Grade Group (column 4)– Record the age/grade meal pattern (if

only one pattern in school – this information will be standard every day)

Body of the Record

• Serving Size (Column 5)– Write the serving size of each menu item– Remember to record different serving sizes

for different age groups if amounts are planned that way

– Hint: If repeating this menu, production records can be duplicated after completion

Body of the Record

• Planned Servings – Student (Column 6)– Use this column only for reimbursable

student meals– Write the number of planned student

servings for each Menu/Food Item. If recipe, record projected servings of recipe, not ingredients

Body of the Record

• Planned servings – Other (Column 7)– Write the number of additional servings needed

for adults, contracted meals, a la carte, etc. – This number should also include CNP employee

staff meals

• Planned Servings – Total (Column 8)– Add total number of servings needed. Columns 6 + 7 = 8 – This is what your staff will look at to produce the

quantity needed.

Body of the Record

• Amount of Food Used – Planned (Column 9)– Write the total amount of each Food Item you

plan to use during the meal. – Use portions, weight, number and can size, or

measure.

Production Records

After the Meal

• Amount of Food Used – Actual - Column 10)– Write the adjusted amounts of each Food Item

actually used during the meal service. Record the actual amount used.

– This column serves as the documentation of the actual amounts of each creditable food item used in the meal.

Production Record – after meal:

• Leftover Amount (Column 11)– When a Menu Item has been prepared but not

served, record the amount leftover in this column.

– An unopened can, case, package, etc. is not considered a leftover.

• Leftovers – Stored (Column 12)– When food has been prepared but not served,

and must be stored or discarded, use the correct letter to show what was done with the food.

(D=discarded/ S=storeroom/ C=cooler/ F=freezer)

After the meal:• Students Served

– Record the total number of reimbursable meals served to students

• Adults Served– Record the total number of meals served to paid adults

• Comments– This is for your use – to note any special events or

factors that may have affected the meal – weather, field trips, etc.

• Signature– After the production record has been completed sign and

keep on file

Exercise

• Cheese burger• French fries• Vegetables w/dip• Milk

• Additional information• Type of bun- wheat• French fries- 3 oz• Dip made with low fat

mayonnaise• 1% chocolate milk

Practice, Practice, Practice

Food Based Menu Production Record Breakfast Lunch Wrens High 2/21/07 Served: Served: 350

Site

Meal Date Students Students

Signature Adults Adults 40 Credit Per Meal Component Credit Per Meal Component Menu: Serv.

Size M/MA Oz.

F/V Cups

G/B Serv.

Milk Serv.

Menu: Serv. Size

M/MA Oz.

F/V Cups

G/B Serv.

Milk Serv.

Spaghetti w/ Meat Sauce ¾ c. 2 3/8 c. 1 Choice of Milk 8 oz 1 Pepperoni Pizza 1

slice 2 1/8 c. 2

Green Salad ½ c. ½ c. Whole Kernel Corn ½ c. ½ c. Apples (Fresh) 1 small ½ c. Sliced Peaches ½ c. ½ c.

Planned Servings Amount of Food Used Leftovers

(1) Person Respon-

sible

(2) Menu/Food Item

(Include Form Used)

(3) Recipe

or Product Number

(4) Age or Grade Group

(5) Serv Size

(6) Stud- ents

(7) Other

(8) Total

(9)

Planned

(10)

Actual

(11)

Amount (12)

* Spaghetti w/ Meat Sauce D-35 9-12 ¾ c. 90 10 100 Ground Beef 17# 17# ----------- Onions (dehydrated) 1 ½ c 1 ½ c Tomato puree (canned) 1 gal 2 c 1 gal 2 c Spaghetti (dry) 9# 8 oz 9# 8 oz Pepperoni Pizza 9-12 1 slice 300 50 350 350 375 Green Salad WH-20 9-12 ½ c. 150 50 200 1 qt. D Lettuce 20# 20# Tomatoes 20# 20# Carrots (shredded) 3# 3# Purple Cabbage 2# 2# Ranch Dressing (fat free) 9-12 1.5 oz 150 50 200 200 ---------- Whole Kernel Corn WH-15 9-12 ½ c. 125 25 150 7 #10 8 #10 2 cups D Apples (fresh) 9-12 1 small 60 10 70 70 60 ---------- Sliced Peaches (in light syrup) 9-12 ½ c. 50 20 70 70 70 ----------

* D = Discard R = Refrigerator F = Freezer