1. PRODUCTION RECORDS Summer Workshop June 2007

2. What is on a production record? A) Menu B) Recipe # or Code

3. What is on a production record? C) Portion Size - planned number of portions prepared -Age/grade groups D) # Portions Planned

4. What is on a production record? E) Cans, or Cases Used Actual amount of food used in preparation given in units, such as pounds, #10 cans, dozens, etc.

5. What is on a production record? F) Cooking Time/Temperature Record of internal temperature of food items prior to serving

6. What is on a production record? G) Corrective Action Code If corrective action is needed, list SOP based on NFSMI HACCP SOPs

7. What is on a production record? H) Serving Time/Temperature Record internal temperature of food item(s) prior to serving

8. What is on a production record? I) Actual Number of Portions Prepared J) Actual Number of Portions Served

9. What is on a production record? K) Leftovers & Code Counted after students have been served, but before food is thrown away

10. What is on a production record? Other Information • Leftover codes • Substitutions • Comments for special conditions like field trips, weather, etc.

11. What is on a production record? 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

12. What is on a production record? Menu Item/Food Item • List all food items, including condiments • Important for future monitoring by state agency

13. What is on a production record? 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

14. What is on a production record? Recipe or Product, cont. • Name of food and its formExample: Shredded lettuce • Brand names and code no. Brakebush Chicken Nuggets (4307)

15. What is on a production record? • Portion Size - Identify the age or grade group being served • If different age/grade groups are served, adjusted portion sizes must be shown

16. What is on a production record? • Example: K-6 • Chicken Nuggets – 4 each / 2oz • Example: 7-12 • Chicken Nuggets – __each / __ oz • (Enhanced Meal Pattern)

17. What is on a production record? 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

18. What is on a production record? Quantity of Food Prepared • Stated as number of servings, pounds, or cans • Example: Salisbury Steak (D-33) 200 svg. • 2 oz. meat/meat alternate

19. What is on a production record? Actual number of reimbursable meals served (for each age/grade group) • Student servings - 190

20. What is on a production record? Actual number of non-reimbursable meals served • A la carte servings - 0 • Adult servings - 10

21. What is on a production record? Leftovers and Substitutes • Salisbury Steak? • Chicken Nuggets?

22. What is on a production record? HACCP Orientation • Record temperature • Record time at which temperature was recorded • Record of temperature stays with product, less likely to lose

23. What is on a production record? HACCP Critical Control Points • End point of cooking temperature • Serving temperature

24. What is on a production record? HACCP - Process Approach • Classifies foods according to the number of times a menu item makes a complete trip through the temperature danger zone

25. What is on a production record? 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

26. 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

27. 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)

28. Salad Dressing • Meal component? • Recipe number/packet size • Planned number of portions (Food Buying Guide, p. 5-7)

29. Italian Bread • Meal component? • Portion size based on age of child • Planned number of portions (Food Buying Guide, p. 3-20)

30. 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)

31. Milk • Meal component? • Must offer a variety of fat contents (Admin. Policy #9 SY 2004-05) • Variety of flavors may be offered

32. Production Record Examples • Food Based Traditional • Food Based Enhanced

33. 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

34. Amounts/Portion Info • Salisbury Steak • Baked Potato • Fresh Veggies • Low-fat Ranch Dressing • Cherry Cobbler • Milk, Variety

35. Record Keeping • Production records must be retained for “3 years” plus the current year • Possible period for an audit

36. Production Records Contact Information: • Gloria Zunker • Phone 517-241-2096 • Emailzunkerg@michigan.gov