Transcript Prduction Record R

PRODUCTION RECORD
REQUIREMENTS FOR CHILD
NUTRITION PROGRAMS
(NSLP, SBP)
Prepared and presented by:
Terina Edington M.S.,R.D, L.D
KDE Child Nutrition Program Consultant
Why do we
need a State
Standardized
Production
and
Instructions?
WHY?



To ensure the federal requirements for Child
Nutrition Programs within the state of Kentucky
are met.
To provide basic instructions for completing
production records for CN programs.
To provide a base for reviewing production
records by the State Agency during the CRE and
School Meals Initiative Reviews.
What are the
requirements based on?
7 CFR CH.11 (1-1-09 EDITION)
SUBPART C 210.10 (3) & 210.10 (A)(I)



The production record should show how the
meals contribute to the required food
components.
Menu or food items must be recorded daily on
the production record.
In Food Based Menu planning, production
records must show that enough food was
planned and produced to offer each child the
minimum quantities under the meal pattern.
A MENU PLANNER FOR HEALTHY SCHOOL
MEALS. USDA/FNS PUB # FNS-303

Page 182- 183 Outlines what should be included
on a production record and how it should be
recorded.
What if I
Love the
production
record we
are already
using?
WANT TO KEEP YOUR PRODUCTION
RECORD?


Submit your districts production record when you
submit your NSLP application and agreement
information. (See checklist) You will have to
identify each of the required sections and where
that information can be found on your district’s
production record.
You should be using the same production for all
preparation locations within your district. If you
are using more than one production record then
all production records being used within the
district must be approved.
After Approval:
You must still
follow the State’s
instructions
when completing
the production
record!
PRODUCTION RECORD REQUIREMENTS
AND DIRECTIONS.
1. DATE

This must be expressed in month/day/year. If you
are operating on a cycle menu you cannot record
day 2 of cycle 3.
2. NAME OF SCHOOL
3. TYPE OF MEAL SERVED

Breakfast or Lunch?
4. MENU

All Items offered on the menu must be listed.
Condiments do not need to be listed in this
section but must be listed in the other foods
section. Milk must be listed but you do not have
to list all milk varieties.
5. MENU PLANNING APPROACH USED

Traditional, Enhanced etc. Remember in order to
operate Any Reasonable Approach prior approval
must be granted by the NHS Schools Branch
Manager.
6. AGE/GRADE GROUP USED.

Refer to Section I of the USDA Food Buying
Guide for available age/grade groups and
minimal serving sizes.
7. IS OFFER VERSUS SERVE BEING USED?
8.FOOD COMPONENTS & ITEMS

You must identify the food item (pizza) and the
component that it meets (bread and meat). For
example if you are serving pizza that meets both
the bread and meat requirement on the state
production record you will list Pizza in the meat
section and then check the bread/grain box next
to it to identify that the pizza meets both the
bread and meat components.
FOOD COMPONENTS & ITEMS (CONT.)

If your production record does not have this
option then you will have to list the pizza in the
bread and meat section. All items offered on the
line must be listed on the production record
including condiments and milk.
9.RECIPE NUMBER OR CN LABEL
10.PLANNED NUMBER OF PORTIONS AND
SERVING SIZES PER AGE/GRADE GROUP

Portion Sizes should be recorded based on how
they are represented in the Food Buying Guide,
or

How they are recorded on a CN label, or

How they appear in the yield of a recipe.

Recording the actual portion you are
serving not the minimal serving!
PLANNED NUMBER OF PORTIONS AND
SERVING SIZES PER AGE/GRADE GROUP.
(CONT.) CN LABEL PRODUCTS:


If you are using a CN label product then you
must record the entire serving size (as stated on
the CN label) and be sure to check all
components the product meets.
For example: if you have a CN label that states a
4.05 oz slice of pizza meets one bread serving and
2 ozs. of meat you would record the serving size
as 4.05 ozs. in the meat section and check the
Bread component box to show it meets for the
meat and bread. If you record the serving size as
2 oz. (The minimal serving) it appears that you
only served half a slice of pizza and the
component requirements were not met.
PLANNED NUMBER OF PORTIONS AND
SERVING SIZES PER AGE/GRADE GROUP.
(CONT.) MEAT/ MEAT ALTERNATIVE
Meat, nuts, yogurt, and cheese must
be recorded in ounces.
 Legumes (beans and peas) must be
recorded in cups.
 Stews, casseroles, and sauces that
contain meats must be expressed in
cups.
 Eggs are recorded as 1 large
whole.
 Nut butters must be recorded in
Tablespoons.

PLANNED NUMBER OF PORTIONS AND
SERVING SIZES PER AGE/GRADE GROUP.
(CONT.) VEGETABLES AND FRUITS

Vegetables & Fruits: Must be
recorded in cups or 1 whole.
PLANNED NUMBER OF PORTIONS AND
SERVING SIZES PER AGE/GRADE GROUP.
(CONT.) GRAINS AND BREAD:



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Breads and grains must be recorded in the
measurements they are expressed in Appendix A
of the Food Buying Guide.
Group A thru G must be recorded in grams or
ounces.
Group H must be recorded in cup cooked or
grams dry.
Group I (ready to eat breakfast cereal) must be
recorded in cup or ounces.
PLANNED NUMBER OF PORTIONS AND
SERVING SIZES PER AGE/GRADE GROUP.
(CONT.) MILK

Milk: can be recorded in
cups, ounces, or pints.
11. NUMBER OF ITEMS SOLD AS ALA CARTE


Ala carte sales is not required in the regulation
or the menu planner because not all schools sale
extra menu items.
The number of items sold as ala carte must be
recorded so that the number of items available
for reimbursable meals can be identified.
12. FOOD USED DURING PREPARATION.

Food items used during preparation must be
recorded on the production records or on the Food
Usage sheet. Items in this section would be
recoded in #10 cans, cases, or 5 # bags, depending
on how the items are purchased. This should
replace the “cooks books” that are often used in
the cafeteria and will put all of the information in
one place on one record.
FOOD USED DURING PREPARATION.
FOOD USAGE SHEET.



The food usage sheet must be on the back of the
production record.
Simple items, such as, pizza can easily be
recorded on the production record. For example,
it would be recorded as 10 cases.
Complex items like tuna salad will need to be
recorded on the food usage sheet because there
are so many items in the recipe you could not fit
it in the small space on the production record.
13. LEFTOVERS/ WASTE


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It is important to know food items that were left
over or wasted. This must be noted so that in the
future managers can forecast needed servings
more accurately.
We can also tell haw many servings were
available to students.
A suggestions for account for leftovers is: F=
freezer, W= Walk-in, T=Tossed, B= Burned,
SO=Served out. Abbreviations like this should be
used district wide.
14 & 15. MEALS SERVED


13. Actual number of reimbursable meals served
(indicating information for each age/ grade
group).
14. Actual number of non-reimbursable meals
served to adults or other ala carte sales.
Thank You.