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This is USDA s Non-Discrimination Statement and MUST be available in this format. The statement is available on the ESE s Office for Food and Nutrition Programs website and also on USDA s School Meals website. Massachusetts Department of Elementary and Secondary Education 2
Learning Objectives By the end of this workshop, participants will: 1) Become familiar with the required components of a food production record. 2) Become familiar with how to complete a food production record. Massachusetts Department of Elementary and Secondary Education 3
The Code of Federal Regulations (section 210.10 (a)(1)(ii)(3), requires that programs participating in the School Nutrition Programs must keep production records and menus for meals they produce. 4
1) Help you plan from day to day. 2) Help you communicate your plans to your staff. 3) Inform you how much food needs to be prepared. 4) Provide a valuable written history for future reference. 5) Help you spot trends. 6) Help you evaluate what works best with your customers. 7) Demonstrate that your meals comply with program requirements during an administrative review. 5
1) Use cycle menus in your program. 2) Have staff share in completing the daily record. 3) Develop a production record template for those items that are offered daily. 6
The State Agency will evaluate production records to ensure the following: 1) Records include all information necessary to support the claiming of reimbursable meals (e.g. all menu items are listed and all required meal components are offered). 2) Records are used for proper planning (e.g. evaluate for consumption and leftovers). 3) Records document that enough food is prepared in relation to the total number of reimbursable meals offered and served. 7
The State Agency will evaluate production records to ensure the following: 4) Records document a la carte, adult, and/or other non-reimbursable meals, including number of portions for each of these food items. 5) Records document that the daily and weekly meal component requirements for meat/meat alternates, fruit, milk, grains, and vegetable sub-groups are met. 6) Records align with standardized recipes. 8
The food production record used in this presentation is only a sample template. Schools are not required to use this template but are welcome to modify it and/or develop their own food production record to suit their program needs. 9
Here is an example of a food production record (page 1). Any style production record may be used provided all required pieces are included on your record. 10
This is a continuation of the production record noted in the previous slide. 11
Now, we will review the specific requirements of a food production record. 12
Site, Meal Date, Meal Type, and Grade Group: Complete this section BEFORE Meal Service and indicate the following: Site Name Meal Date Meal Type (i.e. Breakfast or Lunch) Grade Group 13
Menu (Including Alternate Meals): Complete this section BEFORE Meal Service. Directions: List all entrees/menu item(s) that will be served. Add statements such as fresh fruits and milk available with all meals if space is limited on the menu. 14
Menu Item(s): Complete this section BEFORE Meal Service. Directions: List ALL menu item(s) (including entrées, vegetables, fruits, milk, etc.) that will be served. Be specific when describing the food items (e.g. Whole Grain (WG) rich). Include all condiments served, including ketchup, mustard, mayonnaise, salad dressings, etc. 15
Menu Item(s): Complete this section BEFORE Meal Service. Directions: List ALL menu item(s) (including entrées, vegetables, fruits, milk, etc.) that will be served. Be specific when describing the food items (e.g. Whole Grain (WG) rich). Include all condiments served, including ketchup, mustard, mayonnaise, salad dressings, etc. 16
Portion Size: Complete this section BEFORE Meal Service. Directions: Indicate the planned portion size for all entrees/menu item(s). - Examples of how portion sizes may be recorded: ¼ cup, ½ cup, etc. for those items generally measured by volume (i.e. milk, fruits and vegetables) For single items (each, slice, sandwich, roll, etc.) For condiments (1 tsp., 2 TBSP, packet, etc.) 17
Recipe # or Product Name: Complete this section BEFORE Meal Service. Directions: Indicate the recipe number associated with the entrée in the Menu Item(s) column. - Written standardized recipes must be available if a menu item contains more than one ingredient. Each school should have a book of numbered written standardized recipes and/or copies of USDA recipes (if used in their school). List the brand name (i.e. Tyson, Tony s, Red Baron, etc) for processed foods. If the food is a USDA food (i.e. canned peaches, frozen green beans, raisins, etc.), then list USDA. 18
Total Amount of Menu Items PLANNED: Complete this section BEFORE Meal Service. Directions: Forecast or predict the approximate number of entrees/menu items required for the meal service. - Take into consideration if your school follows Offer vs. Serve. Some children will not take everything offered. The purpose of projecting the number of entrees/menu items is the first step in determining how much food you will use for the meal service, how much time to allot for preparation, and which equipment to use. 19
Used Amount of Food (lbs./cans/cases): Complete this section BEFORE Meal Service. Directions: List the amount of food used or purchased units used to verify that the planned menu was actually prepared and served. - For any menu item that has a recipe, simply list see recipe in the used amount of food column. - Examples of how used amount of food may be listed: 2 #10 cans of peaches dressing 5 dozen dinner rolls packets 2 cases of apples 1 gallon of salad ½ case of ketchup 20
Component Contributions: Complete this section BEFORE Meal Service. Directions: Indicate the portion size and component contained in each entrée and/or side. Example (see above): - Entrée 1: Hamburger (2oz.) on WG Roll (2oz.) with romaine lettuce (1/8 cup) and tomatoes (1/8 cup) NOTE: Schools must ensure that meal pattern requirements are being met over each day and the week. 21
Actual Meals - SERVED: Complete this section AFTER Meal Service. Directions: Indicate the actual number of student (reimbursable) meals served during the meal service. Indicate the actual number of a la carte or second (nonreimbursable) meals served (if applicable). Indicate the actual number of adult (e.g. teacher, administrative staff, etc.) meals served (if applicable). 22
Leftover or Short: Complete this section AFTER Meal Service. Directions: Indicate the number of leftovers (if applicable) for all entrées/menu items. Indicate any shortage of entrées/menu items (if applicable) during the meal service. Monitoring the amount of leftovers and/or shortage of food will help staff members with projecting the total amount of planned entrées/menu items the next time they are offered. 23
Temperatures: Complete this section Before and During Meal Service. Directions: Record temperatures (as appropriate) before and during meal service to ensure all HACCP safety measures are maintained. NOTE: This section is not required to be on the Food Production Record. However, if temperatures are not recorded here they must be recorded on a separate temperature log. Taking food temperatures is a requirement. 24
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Questions Massachusetts Department of Elementary and Secondary Education 26
Contact Information Massachusetts Department of Elementary and Secondary Education 27
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Here is an example of a food production record (page 1). Any style production record may be used provided all required pieces are included on your record. 29
This is a continuation of the production record noted on the previous slide. 30
SAMPLE MENU (page 1) 31
SAMPLE MENU (page 2) 32