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Food Based Menu Production Record

Food Based Menu Production Record

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Food Based Menu Production Record

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  1. Food Based Menu Production Record

  2. 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.

  3. 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.

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

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

  6. Planning • Plan amounts to prepare for each menu item for breakfast and lunch. • Plan the required number of servings of Grains/Breads for each week of menus. • Plan the required number of Fruits/Vegetables for each week of menus. • Make sure the Offer vs Serve provision is used correctly.

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

  8. Completing the Revised Food Based Production Record Before the Meal (cont’d): • Menu • Serving Size • Credit Per Meal Component • Record credit in appropriate column.

  9. 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.

  10. 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.

  11. 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).

  12. Body of record, Cont’d: • Serving Size (Column 5) • Write the serving size of each menu item. • Remember to record different serving sizes for different age groups if amounts are planned that way. • Hint: If repeating this menu, production records can be duplicated after completion.

  13. Body of record, Cont’d: • Planned Servings – Student (Column 6) • Use this column only for reimbursable student meals. • Planned servings – Other (Column 7) • Write the number of additional servings needed for adults, contracted meals, a la carte, etc. • This number should also include CNP employee staff meals.

  14. Body of record, Cont’d: • Planned servings – Total (Column 8) • Add total number of servings needed. Columns 6 + 7 = 8

  15. Body of record… • Amount of Food Used-Planned (Column 9) • Write the total amount of each Food item you plan to use during the meal. • Use portions, weight, number and can size, or measure.

  16. Production Records After the Meal • Amount of Food Used – Actual – (Column 10) • Record the actual amounts of each food item used during the meal service. • This column serves as the documentation of the actual amounts of each creditable food item used in the meal.

  17. Production Record-after meal: • Leftover Amount (Column 11) • When a Menu Item has been prepared but not served, record the amount leftover in this column. • An unopened can, case, package, etc. is not considered a leftover. • Leftovers-Stored (Column 12) • When food has been prepared but not served, and must be stored or discarded, use the correct letter to show what was done with the food. (D=discarded/ R=refrigerator / F=freezer / S=storeroom)

  18. Production Record • HACCP Temperatures • May record temperatures of each item as it moves through the preparation process. • Remember to implement and document corrective actions (C/A) when items are not at the proper temperature. (D=discarded / C=chilled / H=heated)

  19. Production Record-after meal: • Comments • This is for your use – to note any special events or factors that may have affected the meal – weather, field trips, etc.

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