Food Based Menu Production Record

1. Food Based Menu Production Record

2. Completing the Revised Food Based Production Record • Before the Meal • Menu Planning System • Traditional or Enhanced • Planned and Served

3. In the body of record- • Menu Item/Food Item (Column 1) • Record name of each menu/food item to be served and credited toward meeting meal requirements. • For a recipe – write name and major ingredients that count toward the crediting.

4. Body of record, Cont’d: • Type (Column 2) • Record descriptive information for menu items.

5. Body of record, Cont’d: • Age or Grade Group (Column 4) • Record the age/grade group used for menu planning (if only one meal pattern in school – this information will be standard every day).

6. After the Meal: • Students Served • Record the total number of reimbursable meals served to students. • Adults Served • Record the total number of meals served to paid adults. • CNP Staff • Record the total number of meals served to CNP staff.

7. Entrée Salad Bar Production Record

8. Menu Planning Records • Good record keeping is an essential part to any successful food service operation. • Food Production Record is a tool that helps plan each day and to communicate with staff.

9. Menu Planning records cont’d: • Provide valuable written history for future reference. • Helps spot trends, evaluate what works best with your customer, & decide what changes need to be made. • During a state review, your records demonstrate that your meals comply with program requirements.

10. Production Records Accomplish two things: • Gives the staff information (what foods & recipes to use, portion size to serve). • Enables staff to record information (actual quantities prepared and served).

11. Food Production Records Used for • Planning • Controlling • Documenting food production

12. Before the Meal • Site • Date • Planned • Age/Grade Group

13. Body of record- • Food Item (Column 1) • Record name of each menu/food item to be served on the entrée salad bar.

14. Body of record, Cont’d: • Type (Column 2) • Record descriptive information for menu items. • Recipe (Column 3) • Write recipe number for each menu item. • A recipe must be used when a menu item contains more than one ingredient.

15. Body of record, Cont’d: • Planned Amount (Column 4) • Enter the amount of each item that is planned for the salad bar.

16. Are all food components available to meet the requirements for a reimbursable meal? • Answer this question to make sure that all food components are available to all students to meet the requirements of a reimbursable meal.

17. After the Meal • Leftover (Column 5) • Enter the amount of each item that is left over.

18. Body of record, Cont’d: • Leftovers Location (Column 6) • Record where the leftovers were placed after service. D=discarded / S=storeroom / R=refrigerator / F=freezer • Holding Temperature & Time Taken • Provided to record temperatures of each food item on the salad bar and the time that the temperatures were taken.

19. After the meal… • Comments: • Record any comments that would affect future forecasting.

20. After the meal: • Signature • After the production record has been completed, sign and keep on file.