PRODUCTION RECORDS

PRODUCTION PRODUCTION RECORDSRECORDS

PRODUCTION PRODUCTION RECORDSRECORDS

Summer WorkshopSummer WorkshopJune 2007June 2007

What is on a production record?

A) Menu

B) Recipe # or Code


C) Portion Size - planned number of portions prepared

-Age/grade groups

D) # Portions Planned


E) Cans, or Cases UsedActual amount of food used in preparation given in units,

such as pounds, #10 cans, dozens, etc.


F) Cooking Time/Temperature

Record of internal temperature of food items prior to serving


G) Corrective Action Code

If corrective action is needed, list SOP based on NFSMI HACCP SOPs


H) Serving Time/Temperature

Record internal temperature of food item(s) prior to serving


I) Actual Number of Portions Prepared

J) Actual Number of Portions Served


K) Leftovers & Code

Counted after students have been served, but before food is thrown away


Other Information

• Leftover codes • Substitutions• Comments for special conditions like

field trips, weather, etc.


Menu:• Salisbury Steak• Chicken Nuggets• Baked Potato• Fresh Veggie Cup

(Carrots, Broccoli & Cherry tomatoes)• Cherry Cobbler• Whole Wheat Roll• BBQ Sauce• Lowfat Ranch Dressing• Milk


Menu Item/Food Item

• List all food items, including condiments

• Important for future monitoring by state agency


Recipe or Product• Specify exact recipe and product• USDA quantity recipe has a “number”

Example: Chicken or Turkey Taco (D-13C)

• General Mills or Post Cereal


Recipe or Product, cont.• Name of food and its form

Example: Shredded lettuce• Brand names and code no.

Brakebush Chicken Nuggets (4307)


• Portion Size - Identify the age or grade group being served

• If different age/grade groups are served, adjusted portion sizes must be shown


• Example: K-6– Chicken Nuggets – 4 each / 2oz

• Example: 7-12– Chicken Nuggets – __each / __ oz

» (Enhanced Meal Pattern)


Portion Sizes• Admin. Policy No. 8 SY 2004-05 Minimum fruit/vegetable portion

sizes .....

• Fruit/vegetable minimum portion size as part of a reimbursable meal is ¼ cup


Quantity of Food Prepared•Stated as number of servings, pounds,

or cans

•Example: Salisbury Steak (D-33) 200 svg. 2 oz. meat/meat alternate


Actual number of reimbursable meals served (for each age/grade group)

• Student servings - 190


Actual number of non-reimbursable meals served

• A la carte servings - 0• Adult servings - 10


Leftovers and Substitutes• Salisbury Steak?• Chicken Nuggets?


HACCP Orientation• Record temperature• Record time at which temperature

was recorded• Record of temperature stays with

product, less likely to lose


HACCP Critical Control Points• End point of cooking temperature• Serving temperature


HACCP - Process Approach• Classifies foods according to the

number of times a menu item makes a complete trip through the temperature danger zone


HACCP•Process 1- No Cook•Process 2 – Same Day Service•Process 3 – Complex Food Prep

– Assign menu items to one of the three process groups

Lasagna• Meal components?• Recipe number • USDA Recipes for Schools

(Admin. Policy #8 SY 2005-06) http://www.michigan.gov/mde/0,1607,7-140-6530_6569-19613--,00.html

• CN label (Food Buying Guide, Appendix C)

• Portion size based on age of child• Planned number of portions

Lettuce Salad

• Meal component?• Recipe number• Product yield• Portion size based on age of

child• Planned number of portions

(Food Buying Guide, p. 2-46)

Salad Dressing

• Meal component?• Recipe number/packet size• Planned number of portions


Italian Bread

• Meal component?• Portion size based on age of child• Planned number of portions


Peaches

• Meal component?• Canned, fresh or frozen?• Portion size based on age of

child• Planned number of portions

(Food Buying Guide, p. 2-53 thru 2-56)

Milk

• Meal component?• Must offer a variety of fat contents

(Admin. Policy #9 SY 2004-05)

• Variety of flavors may be offered

Production Record Examples

• Food Based Traditional

• Food Based Enhanced

Does accuracy matter?

• Production records help prepare the on-site Coordinated Review Effort and Nutrition Review

• Production records are required for the Coordinated Review Effort

Amounts/Portion Info

• Salisbury Steak• Baked Potato• Fresh Veggies• Low-fat Ranch

Dressing• Cherry Cobbler• Milk, Variety

200 each 1 each

300 each 5 oz. each

45 lbs. 1/2 cup

500 each 1 each

500 servings

1 square

10 - 2%200 - Skim200 - Choc.

½ pint

Record Keeping

• Production records must be retained for “3 years” plus the current year

• Possible period for an audit

Production Records

Contact Information:• Gloria Zunker• Phone 517-241-2096• Email [email protected]

PRODUCTION RECORDS

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