Maine Department of Education

Be able to define a Production Record.

Identify the advantages of using Production Records.

Identify the required elements of a Production Record.

Know how to prepare a complete Production Record.

Regardless of the menu method selected, you must use Production

Records.

Federal Regulation (7 CFR Section 210.10(a)(3)) stipulates that “Production and menu records shall be maintained to demonstrate that the required number of food components and food items or menu

items are offered on a given day. Production records shall include sufficient

information to evaluate the menu’s contribution to the requirements on

nutrition standards…and the appropriate levels of nutrients and calories…

whichever is applicable.

The reimbursable menu: all required food items including condiments and toppings or food components: Items Quantity prepared Portion size Age grade group

Number of reimbursable portions served Number of reimbursable portions left over Number of a la carte/non-reimbursable servings Leftovers

Production records for a Self Serve bar: Serving sizes?

If you where serving this item what would your serving size be.

Food Temperatures Weather Conditions Absenteeism/Field Trips Other pertinent data

Number of reimbursable portions

served vs.

Number of non-reimbursable portions

served

Why separate the a la carte portions served from reimbursable portions served?

HINT: Nutrient Analysis

Provide a daily written history of the food

planned, prepared and served.

Provide a student selection history.

Forecast production requirements.

Minimize overproduction and food waste.

Provide a cost-effective management tool.

Standardized Recipes Production

Records

Provide an accurate Nutrient Analysis

MenuItem

RecipeNumber

Quantity Portion Size

Prepared Total number of Portions Prepared

         

If it goes into a reimbursable meal, it goes into a Nutrient

Analysis.

How do I record items on the daily record form? As purchased

Condiments and toppings must be included on the food production record.

- ketchup - pickles

- mayonnaise - olives

- salad dressing - gravy

- butter/margarine - etc.

Steamed hot dog in a fresh roll

Crisp carrot/celery sticks w/our dip

Fresh ripe apple Cold milk

Hot dog Roll Apple Milk Carrots Celery

Hot dog 2oz 20 lbs Roll 1 each 160 rolls Apple 1 each 160 each Milk carton 160 Carrots 1/8 cup 12 lbs Celery 1/8 cup 11 lbs

Relish 150 PC Packets Ketchup 1 can Mustard 1 Gallon Dip if any 2 quarts Butter .5 lb

Menu Item Used Recipe or

Product

Portion size

Age/GradeGroup

Hot Dogs Hillshire Farms

1 each

6-8

Hot Dog Roll Country Kitchen

1 roll 6-8

Apple Local 1 each

6-8

Milk, variety Oakhurst 1 carton

6-8

Amount of Food Used

StudentServings

Adult Servings

Leftovers

comments

160 150 2 8

160 145 2 13

160 155 2 3

160 159 1 0

Menu Item Used

Portion Size Amount of Food Used

Student Servings

Celery Stixs

5 lbs ¼ cup Yes

Celery Stixs

L O S S L O

Baby Carrots

Barrel S S leftovers

Lettuce 5 heads 2 leaves 1 lb

Celery Stix L O S S 2 lbs

Menu Item

Portion Size

Amount of Food Usd

Student Servings

Leftovers (number)

Celery ¼ cup Barrel 25 1 lb

Celery ¼ cup 5 lbs 30 .5 lb

Lettuce S S 5 heads 50 1 lb

Baby Cartots

¼ cup L O 1 lb

Menu Item

Portion Size

Amount of Food Used

Student Servings

Leftovers (number)

Broccoli 3 lbs 1 cup

Spanish Rice

½ cup 6

Cookies 1 each

Salad Bar

3 lbs

If it goes into a reimbursable meal, it goes into a Nutrient

Analysis.

HACCP Temperatures

Short Break

NextGail

Wellness