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SFSP Daily Food Production Plan

SFSP Daily Food Production Plan. FY 05. SFSP Production Records. 7 CFR 225.15(3)(b) – Record of participation and of preparation or ordering of meals shall be maintained Important management tool for the successful self prep and vended food service operations

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SFSP Daily Food Production Plan

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  1. SFSP Daily Food Production Plan FY 05

  2. SFSP Production Records • 7 CFR 225.15(3)(b) – Record of participation and of preparation or ordering of meals shall be maintained • Important management tool for the successful self prep and vended food service operations • Provide for accuracy, efficiency, reminders, and performance history • Provide record of quantity used and leftovers • Serves as verification for program compliance

  3. Characteristics of Production Records • It is written or computer generated • It is menu driven • It is current to the day of service • It is planned in advance • It includes the menu, anticipated participation, and amounts to be served • It is complete and accurate • It is the best production management tool

  4. Goals of Production Records • To serve as a Management Tool • To serve as a Compliance Tool

  5. Management Tool • Communicates menu and its production • Provides a record of menu items readily accepted by the children • Eliminates running out of food or preparing too much • Provides cost savings • Provides greater participation satisfaction

  6. Compliance Tool • Serves as verification that the planned menu was prepared • Verifies that all components were provided in the proper portion size • Supports the meals claimed for reimbursement

  7. SFSP Production Record • Use the Food Buying Guide (FBG) to: - Determine the contribution that a food makes toward the meal requirements; • Helps ensure that the correct amounts of food are purchased in an economical manner • Maintain on file at sponsor level

  8. Indicate the name of Sponsor Name of Site/Food Production Kitchen Menu Number Date: Write the calendar date this menu is served showing month, day and year. Name of Sponsor: Summer Fun PNP Name of Site/Food Production Kitchen: Local Elem School Menu Number: 1 Date: 06/01/10 SFSP Daily Food Production Record

  9. 5. Type of Meal: Indicate the type of meal for which production is planned Type of Meal (Please check) AM PM Breakfast  Lunch  Snack  Supper  SFSP Food Production Record X

  10. SFSP Food Production Record 6. Number of Meals: Enter total number of meals planned or ordered for children and program adults. 400 400

  11. SFSP Daily Food Production Record • Menu Item: Enter the name of each food item used to meet meal or snack requirements. • USDA Recipe No: Indicate USDA recipe used or source of recipe (SA, Sponsor, etc.) 1% Chocolate D-10 Turkey Ham Sandwich Fresh Salad Fruit Juice Wheat Bread

  12. SFSP Production Record • Foods Used to Meet • Requirements: List all menu items to be served in the various meal component categories which are used to meet meal pattern requirements. • 10. List the planned portion size for each menu item. Ex. Cup, Scoop size, wt., number 1 % Chocolate Milk ½ pt Turkey Ham, Cooked 2.8 oz Salad Mix ½ cup Fruit Juice 4 fl oz Sliced Honey Wheat Bread 2 slices Indiv Mustard 1 pkg 1 pkg Indiv Lt Mayo Indiv Salad Dressing 1-2 oz pkg

  13. SFSP Food Production Record • Number Portions to Prepare: List the est. no of portions to prepare for each menu item • Minimum quantity to Prepare: Calculate the amt of food that should be purchased and prepared to meet meal requirements using the FBG. 400 400 ½ pt 400 72 lbs 400 31 lbs 400 400 4-fl oz 400 50.14 lbs 400 400 400 400 pkg 400 pkg 400 pkg

  14. SFSP Food Production Record • Actual Quantity Prepared • During meal preparation, the • number of portions to prepare • may go up or down. The amt • of food prepared should reflect • those adjustments • Quantity USDA Commodities • To prepare: Calculate actual • amounts of commodity items to • prepare using the FBG. • Food Leftover: After meal • service, record the est.quantity • of each item l.o. that will be • stored or used again. 350 63 lbs 63 lbs 7 lbs 2 lbs 28 lbs 350 4fl oz 44 lbs 1 lb 350 350 350

  15. Comments: This space has several uses directions for storage and use of l.o. instructions to employees for food production acceptance of menu items participation, relating to weather conditions, delivery problems instructions for day ahead preparation SFSP Daily Food Production Record

  16. SFSP Daily Food Production Record • Indicate number of meals served to children in the section, “Number of Meals” OR indicate total number of meals delivered if a vended program. 350 350

  17. SFSP Daily Food Production Record • Signature: Person completing production should sign. 19. File in sponsor’s office. SFA or FSMC preparing meals for sponsors should provide a copy of the record to verify that meals purchased were eligible for federal reimbursement. Irma Manager

  18. SFSP Daily Food Production Record • A permanent source document and must be retained for 3 years + the current year.

  19. Formula for Calculating the Amt of Food Needed • Purchase Units for 100 servings (Col. 5 FBG) = • Number of Servings Needed = = Number of Servings Listed • Serving Size Needed = = Serving Size Listed (A) X (B) X (C) = (D)

  20. FormulaTurkey Ham, fully cooked, chilled or frozen 9.0 lbs • Purchase Units for 100 servings (Col. 5 FBG) • Number of Servings Needed = = Number of Servings Listed • Serving Size Needed = = Serving Size Listed (A) X (B) X (C) = (D) 400 4.0 100 2.8 oz 2 oz 1.4 oz 9.0 4.0 2.0 72 lbs

  21. FormulaTurkey Ham, fully cooked, chilled or frozen 9.0 lbs • Purchase Units for 100 servings (Col. 5 FBG) • Number of Servings Needed = = Number of Servings Listed • Serving Size Needed = = Serving Size Listed (A) X (B) X (C) = (D) 3.5 350 100 2.8 oz 2 1.4 oz 2.0 9.0 3.5 63 lbs

  22. FormulaLettuce, fresh Mixed greens (Mostly iceberg, romaine w/shredded carrot and red cabbage) • Purchase Units for 100 servings (Col. 5 FBG) • Number of Servings Needed = = Number of Servings Listed • Serving Size Needed = = Serving Size Listed (A) X (B) X (C) = (D) 3.8 lbs 400 4.0 100 ½ cup 2.0 ¼ cup 3.8 4.0 2.0 30.4 lbs

  23. FormulaLettuce, fresh Mixed greens (Mostly iceberg, romaine w/shredded carrot and red cabbage) • Purchase Units for 100 servings (Col. 5 FBG) • Number of Servings Needed = = Number of Servings Listed • Serving Size Needed = = Serving Size Listed (A) X (B) X (C) = (D) 3.8 lbs 350 3.5 100 ½ cup 2 ¼ cup 3.8 lbs 3.5 2 26.6 lbs

  24. FormulaBread (Group B) Sliced, Fresh, all types – white, rye, whole wheat, raisin, quick bread, etc • Purchase Units for 100 servings (Col. 5 FBG) • Number of Servings Needed = = Number of Servings Listed • Serving Size Needed = = Serving Size Listed (A) X (B) X (C) = (D) 6.3 lbs 400 4.0 100 2 servings 2.0 1 serving 6.3 4.0 2 50.4 lbs

  25. FormulaBread (Group B) Sliced, Fresh, all types – white, rye, whole wheat, raisin, quick bread, etc • Purchase Units for 100 servings (Col. 5 FBG) • Number of Servings Needed = = Number of Servings Listed • Serving Size Needed = = Serving Size Listed (A) X (B) X (C) = (D) 6.3 lbs 350 3.5 100 2.0 2 servings 1 serving 6.3 3.5 2.0 44.10

  26. Happy Camp Local Elem School 1 6/1/10 X 400 400 350 350 400 400 ½ pt 1% Chocolate Milk 350 ½ pt 1% Choc 2.8 oz Turkey Ham, Cooked 400 72 lbs 63lbs 63lbs 7 lbs Turkey Ham Sandwich 31 lbs 400 400 28 lbs Salad Mix 2 lbs Fruit Juice 400-4 fl oz 400 400-4 fl oz 350 0 Fresh Salad Fruit Juice Sliced Honey Wheat Bread 2 sl 400 44 lbs 1 lb 50.4 lbs Wheat 1 pkg 1 pkg 400 400 400 400 Indiv. Mustard Indiv. Lt.Mayo 350 350 Irma Manager 6-1-04

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