Post on 17-Aug-2020
FOOD PRODUCTION RECORDS
NATIONAL SCHOOL LUNCH PROGRAM PARTICIPANT
GUIDE
Class Purpose This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, how to use meal documentation to support the FPR and how to use the FPR to improve forecasting, communication, organization and to demonstrate compliance.
Texas Department of Agriculture |Revised 02-22-2016
National School Lunch Program, Food Production Records, Participant Guide
Texas Department of Agriculture |Revised 02-22-2016
National School Lunch Program, Food Production Records, Participant Guide
Table of Contents Class Introduction ........................................................................................................................................ 2
Module 1: Fundamentals ............................................................................................................................. 6
Module 1 Introduction ........................................................................................................................................ 6
Topic 1: Introduction to FPRs .............................................................................................................................. 7
Topic 2: FPR Types ............................................................................................................................................. 10
Topic 3: Parts of the FPR ................................................................................................................................... 13
Topic 4: Completing the FPR ............................................................................................................................. 19
Module 2: Supporting Documentation ....................................................................................................... 25
Module 2 Introduction ...................................................................................................................................... 25
Topic 1: The Food Buying Guide ........................................................................................................................ 27
Topic 2: Child Nutrition Labels .......................................................................................................................... 36
Topic 3: Product Formulation Statements ........................................................................................................ 40
Topic 4: Standardized Recipes........................................................................................................................... 42
Module 3: Advanced Practice ..................................................................................................................... 47
Module 3 Introduction ...................................................................................................................................... 47
Topic 1: FPR Practice for Serve Only Campuses ................................................................................................ 48
Topic 2: FPR Practice for Offer Versus Serve Campuses ................................................................................... 49
Module 4: Management Tool ..................................................................................................................... 52
Module 4 Introduction ...................................................................................................................................... 52
Topic 1: Evaluation and Forecasting ................................................................................................................. 53
Topic 2: Demonstrating Compliance ................................................................................................................. 60
Topic 3: Communication ................................................................................................................................... 61
Topic 4: Organization ........................................................................................................................................ 63
Texas Department of Agriculture |Revised 02-22-2016
National School Lunch Program, Food Production Records, Participant Guide
Texas Department of Agriculture |Revised 02-22-2016
National School Lunch Program, Food Production Records, Participant Guide
Icons The training materials include icons for trainers and/or participants. Text scripts associated with each icon are present to the immediate right or below each icon.
Abbreviations/Acronyms AR – Administrative Review ARM – Administrator’s Reference Manual C – cup CE – Contracting Entity CN – Child Nutrition F – Fruit FBG – Food Buying Guide FBMP – Food-Based Menu Planning FPR – Food Production Record FSMC – Food Service Management Company G – Grain lb – pound M/MA – Meat/Meat Alternates No – Number NSLP – National School Lunch Program OVS – Offer Versus Serve oz – ounce oz eq – ounce equivalents pt – pint RCCI – Residential Child Care Institution SA – State Agency SBP – School Breakfast Program SNP – School Nutrition Program TDA – Texas Department of Agriculture TX-UNPS – Texas Unified Nutrition Programs System USDA – United States Department of Agriculture V – Vegetable WGR – Whole Grain-Rich
Icons
Discussion
Group Activity
Individual Activity
Media
Important Dates
Reminder
Resources
Tip
Note
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National School Lunch Program, Food Production Records, Participant Guide
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National School Lunch Program, Food Production Records, Participant Guide
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National School Lunch Program, Food Production Records, Participant Guide Introduction
Class Overview Class Overview
This class teaches Contracting Entities (CEs) basic to advanced Food Production Record (FPR) skills including how to fill out a FPR, how to use meal documentation to support the FPR and how to use the FPR to improve forecasting, communication, organization and to demonstrate compliance.
Acknowledgment Statement
Acknowledgement Statement
You understand and acknowledge that
the training you are about to receive does not cover the entire scope of the program and that
you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.
CLASS INTRODUCTION
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National School Lunch Program, Food Production Records, Participant Guide Introduction
Who Should Attend This Class?
Target Audience(s)
May include the following:
Menu planners
Kitchen managers
Child Nutrition (CN) directors
Kitchen staff responsible for filling out the Food Production Record (FPR)
Housekeeping and Class Materials
Notes
Class Outline
Class Materials
Participant Guide (PG) Appendix Pencils/pens Blank FPRs Calculators
Module Estimated Time
Module 1: Fundamentals 2.5 hours
Module 2: Supporting Documentation 2.5 hours
Module 3: Advanced Practice 2 hours
Module 4: Management Tool 2 hours
Total Class Time 9 hours
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National School Lunch Program, Food Production Records, Participant Guide Introduction
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National School Lunch Program, Food Production Records, Participant Guide Module 1: Fundamentals
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National School Lunch Program, Food Production Records, Participant Guide Module 1: Fundamentals
MODULE 1 INTRODUCTION
Module Summary This module introduces participants to the FPR by providing a thorough overview of the types of FPRs that CEs may use, highlighting the parts of the FPR and providing instructions on how to complete a FPR.
Topic
Module 1 Introduction Topic 1: Introduction to FPRs Topic 2: FPR Types Topic 3: Parts of the FPR Topic 4: Completing the FPR
Appendices Appendix Page Number Appendix 1.1: Cycle Menu Sample 3 Appendix 1.2: Lunch Meal Pattern Table 4 Appendix 1.3: Breakfast Meal Pattern Table 5 Appendix 1.4: Onsite Kitchen Food Production Record 6
Module Objectives
By the end of this module, participants will be able to
Explain the purpose and use of the FPR in school meal service.
Differentiate among the different types of FPRs.
Label the different parts of TDA’s prototype FPRs.
Fill out TDA’s prototype FPRs.
MODULE 1: FUNDAMENTALS
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National School Lunch Program, Food Production Records, Participant Guide Module 1: Fundamentals
TOPIC 1: INTRODUCTION TO FPRS What is a Food Production Record?
Notes
Q&A
Who is required to keep FPRs?
USDA requires all CEs that participate in Child Nutrition Programs (CNPs) to keep FPRs. This includes the NSLP, SBP, Seamless Summer Option (SSO), Summer Food Service Program (SFSP), Afterschool Snack Program, At-risk Afterschool Supper Program and the Special Milk Program (SMP).
Food Production Record
1 In school food service, a required daily document that records all reimbursable meals and
program foods prepared and served through the National School Lunch Program (NSLP) and
School Breakfast Program (SBP) (including breakfast, lunch and snacks).
Example:
Tomato High School offers many meal options through 5 traditional serving lines and a salad bar located in the middle of the cafeteria:
All American Food
Little Italy
Home Cooking
Wok Express
Texas Deli
Fresh’s Salad Bar
Should Tomato High School document all foods offered on one FPR?
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National School Lunch Program, Food Production Records, Participant Guide Module 1: Fundamentals
What Should I Document on the Food Production Record?
Notes
A successful FPR documents two things:
1. The menu plan
What foods to prepare
What recipes to use
How foods contribute to the meal pattern
The serving size for each age/grade group
2. Information about meal preparation and service:
The quantities of each food/menu item prepared
The number of portions served by grade/group
The amount of leftovers
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National School Lunch Program, Food Production Records, Participant Guide Module 1: Fundamentals
When Should I Use a Food Production Record?
Notes
Food Production Record Uses
Notes
Directions: Take notes below if you like. 1. Plan: _________________________________________________________________________
2. Communicate: _________________________________________________________________
3. Control: ______________________________________________________________________
4. Document: ____________________________________________________________________
5. Forecast: ______________________________________________________________________
Day(s) before meal service
The TDA reviews
FPRs during an AR
Day of meal
service
The menu planner and kitchen
manager should begin the FPR before
the day of production and use it to
communicate with production staff.
Production staff report
information about the prepared
and served menu items at the
time of meal service.
Production staff should complete
the FPR for meals served that day
immediately following meal service
and should document any leftovers.
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National School Lunch Program, Food Production Records, Participant Guide Module 1: Fundamentals
TOPIC 2: FPR TYPES Meal Pattern Terminology Review
Notes
Group Activity: Meal Pattern Terminology Review
What are the food item(s)? The menu item(s)? The food components?
Food Component
1 One of five food groups included in reimbursable meals.
Food Item
1 A specific food offered within the five food components. For example, an apple is
a specific food item offered within the fruit component.
Menu Item
1 A specific food item or combination of food items offered to students as a choice
from many choices. For example, chicken fajita tacos and spicy refried beans each
represent separate menu items.
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National School Lunch Program, Food Production Records, Participant Guide Module 1: Fundamentals
Three Prototype Food Production Records
Notes
Group Activity: Food Production Record Prototypes Directions: Write down the type of FPR that TDA recommends for each site in the scenarios below.
Hi, my name is Donna Jean from Asparagus Middle School, a 7th and 8th grade charter school campus. My school contracts with a food service management company (FSMC) to deliver meals prepared in one of the FSMC’s central production kitchens because the school facilities lack a kitchen for cooking meals. FPR type: ________________________________________________________________ Hi, my name is Ron from Eggplant High School, the newest high school in my district. The facilities at Eggplant High include a large, state of the art production kitchen. We prepare meals for the students at Eggplant High School and prepare meals for the three middle schools in the nearby area. FPR type: ________________________________________________________________ Hi, my name is Tina from Sweet Potato Elementary School, a kindergarten to 5th grade campus. My school is known for the best school meals in the district thanks to my head cook Maggie a talented cook who makes healthy and flavorful meals for the children of Sweet Potato Elementary School right in our very own kitchen! FPR type: ________________________________________________________________
Resource: CEs may download TDA’s prototype FPRs and instructions on www.squaremeals.org. Click on the “National School Lunch Program” tab in the “Programs” tab. Then click on “NSLP Administration & Forms.”
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Other Food Production Record Forms
Notes
Q&A
Can I use a FPR that I developed rather than TDA’s prototype?
CEs may use other forms to substitute TDA’s prototype forms and to document meal production, but the substitute forms must include all of the elements included in TDA’s prototype FPRs. TDA recommends that CEs use TDA’s prototype forms to document meal production because the prototype forms provide CEs with a document that collects all of the required daily FPR information.
What other FPR forms may CEs use to document meal production?
Versions of FPRs other than TDA’s prototype form, for example: o Forms developed by other states. o Forms developed by specific regions. o Forms developed to document non-traditional meal service lines such as salad
bars. Electronic version of FPRs that contains all required information.
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National School Lunch Program, Food Production Records, Participant Guide Module 1: Fundamentals
TOPIC 3: PARTS OF THE FPR Food Production Record Differences
Notes
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National School Lunch Program, Food Production Records, Participant Guide Module 1: Fundamentals
Onsite Kitchen FPR: Sections 1-13
1. Contracting Entity (CE) Name: ____________________________
2. Site Name: _______________________________________________
4. Number Meals Served:
4a. Students ________
5. Date: ____________
3. Meal Service: Breakfast Lunch Snack Supper
4b. Adults ___________
3a. Type of Service: OVS Serve Only
4c. Total ____________
Food Item
12. Meal
Contri-bution
13. Recipe #
Planned Portions and Serving Sizes
19. Total Amount Prepared (Lbs., Quarts, Gallons,
or #10 Cans) 20.
Leftovers
21. Comments (Optional)
14. Age/Grade _____
15. Age/Grade _____
16. Age/Grade _____
17. Adults
18. A La Carte
14a. # Portions
14b. Portion
Size
15a. # Portions
15b. Portion
Size
16a. # Portions
16. Portion
Size
17a. #
Portions
17b. Portion
Size
18a. # Portions
18b. Portion
Size
6. Meat/Meat Alternate
7. Grain
8. Vegetable 9. Fruit 10. Milk 11. Other/
Condiment
Daily Food Production Record for Onsite Kitchen
This FPR has been modified to fit on this page. Modifications
include deletion of extra rows in the “Food Item” column.
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Onsite Kitchen FPR: Sections 14-21
1. Contracting Entity (CE) Name: ____________________________
2. Site Name: _______________________________________________
4. Number Meals Served:
4a. Students ________
5. Date: ____________
3. Meal Service: Breakfast Lunch Snack Supper
4b. Adults ___________
3a. Type of Service: OVS Serve Only
4c. Total ____________
Food Item
12. Meal
Contri-bution
13. Recipe #
Planned Portions and Serving Sizes
19. Total Amount Prepared (Lbs., Quarts, Gallons,
or #10 Cans) 20.
Leftovers
21. Comments (Optional)
14. Age/Grade _____
15. Age/Grade _____
16. Age/Grade _____
17. Adults
18. A La Carte
14a. # Portions
14b. Portion
Size
15a. # Portions
15b. Portion
Size
16a. # Portions
16. Portion
Size
17a. #
Portions
17b. Portion
Size
18a. # Portions
18b. Portion
Size
6. Meat/Meat Alternate
7. Grain 8. Vegetable 9. Fruit 10. Milk 11. Other/
Condiment
Daily Food Production Record for Onsite Kitchen
This FPR has been modified to fit on this page. Modifications
include deletion of extra rows in the “Food Item” column.
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Central Kitchen FPR
1. Contracting Entity (CE) Name: __________________________________
5. Date: _________
2. Meal Preparation Site:__________________________________________ 4. Meal Service: Breakfast Lunch Snack Supper
3. Receiving Sites: ________________________________________________
Food Item
12. Meal
Contri-bution
13. Recipe
#
Planned Portions and Serving Sizes
19. Total Amount Prepared (Lbs., Quarts, Gallons,
#10 Cans, or Pans)
20 Quantity Sent to Each Site 14.
Age/Grade _____ 15.
Age/Grade _____ 16.
Age/Grade _____ 17.
Adults 18.
A La Carte
14a. # Portions
14b. Portion
Size
15a. # Portions
15b. Portion
Size
16a. # Portions
16b. Portion
Size
17a. # Portions
17b. Portion
Size
18a. # Portions
18b. Portion
Size
20a. _____ Site
20b. _____ Site
20c. _____ Site
20d. _____ Site
6. Meat/Meat Alternate
7. Grain
8. Vegetable
9. Fruit
10. Milk 11. Other/ Condiment
Daily Food Production Record for Central Kitchen This FPR has been modified to fit on this page. Modifications
include deletion of extra rows in the “Food Item” column.
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Receiving Kitchen FPR
1. Contracting Entity (CE) Name: _____________________________
2. Site Name: ______________________________________________
5. Number Meals Served: 5a. Students ____________ 6. Date: _____________
3. Meal Preparation Site: ____________________________________
5b. Adults ______________
4. Meal Service: Breakfast Lunch Snack Supper
5c. Total _______________
4a. Type of Service: OVS Serve Only
Food Item
13. Meal
Contri-bution
14. Recipe #
Planned Portions and Serving Sizes 20. Total Amount Delivered
(Lbs., Quarts, Gallons, # 10 Cans. or Pans)
21. Leftovers
22. Comments (Optional)
15. Age/Grade _____
16. Age/Grade _____
17. Age/Grade_____
18. Adults
19. A La Carte
15a. # Portions
15b. Portion
Size
16a. # Portions
16b. Portion
Size
17a. # Portions
17b. Portion
Size
18a. # Portions
18b. Portion
Size
19a. # Portions
19b. Portion
Size
7. Meat/Meat Alternate
8. Grain
9. Vegetable
10. Fruit
11. Milk
12. Other/ Condiment
Daily Food Production Record for Receiving Kitchen This FPR has been modified to fit on this page. Modifications
include deletion of extra rows in the “Food Item” column.
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Food Production Record Differences Activity
Notes
Activity: FPR Differences Directions: Circle the correct answer, true or false. 1. True or False: The Central Kitchen FPR does not include a column to record the meal service type (“OVS”
or “Serve Only”) because the central kitchen does not serve the prepared meals at the central kitchen site.
2. True or False: The Onsite Kitchen FPR includes a column to record the total amount of meals delivered.
3. True or False: The Receiving Kitchen FPR includes a column to record the total amount of meals prepared.
4. True or False: The Receiving Kitchen FPR does not include a column to record the recipe number.
5. True or False: The Onsite Kitchen FPR contains a field to document the meal preparation site.
6. True or False: The Central Kitchen FPR includes a column to document the quantity of food sent to each site.
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TOPIC 4: COMPLETING THE FPR FPR Hints
Notes
Food Items, Recipe #, Total Amount Prepared/Delivered
Food Item
12. Meal
Contri-bution
13. Recipe
#
Planned Portions and Serving Sizes
14. Age/Grade _9-12____
17. Adults
18. A La Carte
19. Total Amount Prepared (Lbs., Quarts, Gallons,
or #10 Cans) 20.
Leftovers
21. Comments (Optional)
14a. # Portions
14b. Portion
Size
17a. # Portions
17b. Portion
Size
18a. # Portions
18b. Portion
Size
6. Meat/Meat Alternate
Hoagie Sandwich (sack lunch)
3M, 2G
R-133
250 1 each 5 1 each
3 cases ( 72 each) w. wheat hoagie roll + 39 rolls
2 cases (86 servings each) rstd. Turkey + 83 servings
16 lb. sliced cheddar cheese none
Sack lunch field trip
8. Vegetable
Steamed Broccoli
½ cup V
CM-112 250 ½ cup 5 ½ cup
54 lbs. chopped, frozen broccoli 10 ½ cup
The Food Buying Guide (FBG) for School
Meal Programs may assist CE staff in
determining the total amount necessary
to prepare the planned servings.
Record each
food/menu item
on its own row.
List sack lunch items.
Record whether the food item is
fresh, canned, frozen, dried, etc. List a recipe number for items
with two or more ingredients.
You may record an item with
multiple components on one row.
Fill-in-the-Blank
Directions: Fill in the blanks below.
1. CE staff must use a recipe and list a recipe number on the FPR if the staff uses ________ or more ingredients to prepare the food/menu item listed.
2. CE staff should ensure that the __________________ provides a yield for the food item or provide a Child Nutrition (CN) Label or product formulation statement.
3. Meal documentation such as the ___________________, ___________________, and _______________ can help CEs determine how to list a particular food item.
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FPR Key Points (1-7)
Notes
Resource: Refer to Appendix 1.4, Onsite Kitchen Food Production Record, for a description of the required information for the Onsite Kitchen FPR (Appendix, pg. 6).
1. CE staff must complete daily FPRs for all reimbursable meals prepared, served, and claimed for reimbursement.
This includes sack lunches and salad bar items claimed for reimbursement.
2. CE staff must include all items (condiments, other, etc.) that are a part of the reimbursable meal on the FPR.
CE staff should list the flavor and fat content of milk.
3. The “Planned Portions” column does not have to match the “Total Amount Prepared/Delivered” column.
CE staff must ensure that the food listed in the “Total Amount Prepared/Delivered” column covers the total “Number of Meals Served” for the day.
4. For the “Meal Contribution” column:
Record Meat/Meat Alternate meal contributions in ounce equivalents (e.g., 2 oz eq M/MA).
Record Vegetable meal contributions in cups (e.g., ½ c V). Record Fruit meal contributions in cups (e.g., ½ c V).
Record Grain meal contributions in ounce equivalents (e.g., 1½ oz eq G). Record Milk meal contributions in ounces or ½ pints (e.g., 8 oz milk). Leave the “Meal Contribution” column blank for the “Other/Condiment” food items.
5. Record the “Recipe #” for any food item that contains more than one ingredient.
6. Record the “Portion Size” as the amount served (e.g., 1 each, ½ cup, 1 slice, 5 nuggets, 2.4 oz, #6 scoop, etc.).
7. Do not confuse weights and measures when you record the “Portion Size!”
If you record the “Portion Size” of an item as weight, then weigh the item (e.g., 2.25 oz. of chicken or 2.5 oz of whole-grain cornbread).
If you record the “Portion Size” of an item as liquid volume, such as gravy, then use a portioning utensil that measures in cups or ounces.
To
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FPR Key Points (8-15)
Notes
8. Explain differences between the “Planned Portions” and the “Total Amount Prepared/Delivered” columns in the “Comments” column.
9. Keep current labels (nutrition facts, product formulation statements, and CN Labels) on file for all items served.
a. You must replace all labels older than 5 years old.
b. You must replace labels when the manufacturer changes the product formulation.
10. Use the FBG for School Meals to determine the “Total Amount Prepared/Delivered.”
11. Record the “Total Amount Prepared/Delivered” in pounds/ounces, # 10 cans, quarts, cases, or each with the number of servings defined (per the FBG for School Meal Programs or product label).
a. If you record in cases, you must list the number of servings in each case.
12. Record “Leftovers” in portions, not pans.
13. When using “Leftovers” on another day, make sure to record all required information including the “Meal Contribution.”
a. In the “Total Amount Prepared/Delivered” column, write “LO” and the date that you originally prepared the food item.
14. CE staff must record the information in Sections 1-20 for the TDA’s Onsite Kitchen FPR prototype.
15. Ensure that you use the correct FPR (Onsite, Central, Receiving) based on your site type.
To
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Optional Data Recorded on the FPR
Notes
Hazardous Analysis Critical Control Points (HACCP) records
Food temperatures
Food preparation methods
Schedules and job assignments for kitchen staff
Product information
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
MODULE 2 INTRODUCTION
Module Summary This module introduces CE staff to the documentation that CEs use to support the FPR and the tools that help CE staff properly document the foods listed on the FPR.
Topic
Module 2 Introduction Topic 1: The Food Buying Guide Topic 2: Child Nutrition (CN) Labels Topic 3: Product Formulation Statements Topic 4: Standardized Recipes
Appendices Appendix Page Number Appendix 2.1: Food Buying Guide Practice Activity 10-13 Appendix 2.2: Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements
14-17
Appendix 2.3: CN Labels Copied with a Watermark Acceptable Documentation 18-19 Appendix 2.4: Product Formulation Statement for Grains Products – Sample Template 20-21 Appendix 2.5: Product Formulation Statement for Vegetable Products – Sample Template 22 Appendix 2.6: Product Formulation Statement for Fruit Products – Sample Template 23 Appendix 2.7: Product Formulation Statement for M/MA Products – Sample Template 24-25 Appendix 2.8: The Reviewer’s Checklist for Evaluating Manufacturer Product Formulation Statements (M/MAs)
26-30
Appendix 2.9: Tip Sheet for Accepting Processed Product Documentation 31
Module Objectives
By the end of this module, participants will be able to
Use the FBG for School Meal Programs to complete the FPR.
Use CN Labels to document food or menu items on the FPR.
Decide which products require product formulation statements.
Identify the parts of a standardized recipe.
MODULE 2: SUPPORTING DOCUMENTATION
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Product Documentation
What resources support the food items recorded on the FPR? 1. 2. 3. 4.
Notes
Q & A
Why do I need to support the food items recorded on the FPR?
Meal documentation supports what you document in the “Meal Contribution”, the “Recipe #”, the “Portion
Size” and the “Total Amount Prepared/Delivered” columns on the FPR.
Meal documentation helps you purchase and offer foods in the correct amounts, select products that meet
meal pattern requirements and demonstrate compliance.
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TOPIC 1: THE FOOD BUYING GUIDE Food Buying Guide The Food Buying Guide (FBG) for School Meal Programs is divided into the following sections:
Resources: o Find the FBG for School Meal Programs at http://www.fns.usda.gov/tn/food-buying-guide-school-
meal-programs.
o The Institute of Child Nutrition (ICN) provides a Food Buying Guide calculator in the Resources
section of their website accompanied by four short self-tutorial videos on the Food Buying Guide
(see www.theicn.org).
Notes:
Grains
Separation of Vegetables/Fruits
Meat/Meat Alternates
Milk
Fruits
Vegetables by Subgroup - Additional
Vegetables by Subgroup - Beans & Peas
Vegetables by Subgroup - Red/Orange
Vegetables by Subgroup - Dark Green
Vegetables by Subgroup - Starchy
Vegetables by Subgroup - Other
Recipe Analysis Worksheet (RAW)
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Food Buying Guide Uses
Notes
Food Buying Guide Uses
Every day, your work helps fight hunger and improve the nutritional health of children in Texas. Whether you are serving food to a small number of students or adults or thousands of students, you need to think carefully about each meal.
Will the meal meet the appropriate requirements of the various Child Nutrition Programs?
How many servings will you get from a specific quantity of food?
What quantity of the raw product will provide the amount of ready-to-cook food called for in a
recipe?
How much food will you need to buy?
The FBG helps you determine the specific contribution each food item makes towards the meal pattern
and helps you purchase the right amount of food to prepare the planned portions.
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Yield Definition
Notes
Yield Example: Hamburger
A hamburger made with no more than 10% fat raw ground beef will lose volume in the cooking process.
Why does 1 pound (16 ounces) of raw ground beef only yield 12.5 ounces of cooked ground beef?
Ground beef
Yield
1 The yield specifies the usable amount of a whole food item for the production of a meal. CEs
may use the yield to determine how much usable food will result from a particular food order.
In many situations, a portion of the food item will be discarded in the production of a meal.
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Food Buying Guide Yield Table
Notes
Column 1: Food As Purchased (AP): Column 1 tells you the name of the food item and the form(s) in which it is purchased.
Column 2: Purchase Unit: Column 2 tells you the basic unit of purchase for the food.
Column 3: Servings per Purchase Unit (EP): Column 3 shows the number of servings of a given size (found in Column 4) from each purchase unit (found in Column 2). This is sometimes referred to as the “edible portion (EP).”
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Food Buying Guide Yield Table
Notes
Column 4: Serving Size per Meal Contribution: Column 4 describes a serving by weight, measure, or number of pieces or slices.
Column 5: Purchase Units for 100 Servings: Column 5 shows the number of purchase units needed for 100 servings.
Column 6: Additional Information: Column 6 provides information that helps CEs calculate the amount of food needed to purchase and/or prepare food.
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
Determining the Amount of Food to Buy
Notes
How do I determine the amount of food to order or purchase?
STEP 1: What is my plan?
Ask yourself these questions: Use this information (for all questions):
1. What food do I plan to use and in what form? Menu
2. How many servings do I need? Recipes
3. What serving sizes do I plan to offer? Food Production Records
Procurement Documents
Meal Pattern Tables
STEP 2: What does the FBG say?
Ask yourself these questions: Use this information (for all questions):
1. What serving size does the FBG yield data table (Column 4) indicate?
Data Yield Tables
2. What purchase unit does Column 2 indicate?
3. How many servings does each purchase unit yield (Column 3), or how many purchase units does 100 servings require (Column 5)?
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
Determining the Amount of Food to Buy Activity
Activity: Determining the Amount of Food to Buy
Directions: Determine the amount of green beans to order or purchase using the information below and Step 1 and 2 for determining how much food to purchase on the previous page.
First, complete “Step 1: What is my plan?” (from the previous page): Next, complete “Step 2: What does the FBG say?” (from the previous page): Last, use the information collected to calculate the amount of food to purchase:
Food Item
12. Meal
Contri-bution
13. Recipe
#
Planned Portions and Serving Sizes 11/10/16
14. Age/Grade _K-5
17. Adults
18. A La Carte
19. Total Amount Prepared (Lbs., Quarts, Gallons,
or #10 Cans) 20.
Leftovers
21. Comments (Optional)
14a. # Portions
14b. Portion
Size
17a. # Portions
17b. Portion
Size
18a. # Portions
18b. Portion
Size
8. Vegetable
Glazed Green Beans
½ cup other V
USDA-1000 250 ½ cup 10 ½ cup
33 lbs. fresh, cut, raw green bean
20 ½ cup svgs.
Make 10 less svgs. next time
Section 2 - Vegetables – Other Subgroup 1. Food As Purchased, AP
2. Purchase Unit
3. Servings Per Purchase Unit, EP
4. Serving Size per Meal Contribution
5. Purchase Units for 100 Servings
6. Additional Information
Beans, Green, fresh Trimmed
Whole Ready-to-use
Pound
Pound
Pound
22.00
12.40 16.40
1/4 cup whole, raw vegetable
1/4 cup whole, cooked, drained vegetable 1/4 cup cut, raw vegetable
4.6
8.1 6.1
1 lb AP = 1 lb (about 5-3/8 cups) ready-to-cook
1 lb AP = 0.86 lb (about 3 cups) cooked, drained beans 1 lb AP = 1 lb (about 4 cups) ready-to-cook beans
MENU
Meal Service: Lunch
Age/Grade Group: K-5
Type of Service: Serve Only
Date: 12/10/16
o Sweet and Sour Chicken
Poppers
o Pea and Rice Bowl
o Mandarin Oranges
o Glazed Green Beans
o Orange Baby Carrots
o Pineapple Tidbits
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
Two Food Purchase Calculation Methods
Notes
Individual Activity: Method 2 Food Purchase Calculation
Directions: Use Method 2 and the FBG yield table for green beans on the previous page to determine the amount of food to purchase for 250 servings.
Step 1: List the # of servings needed.
Step 2: List the purchase units for 100 servings.
Step 3: Convert the serving size if necessary.
Step 4: Multiply the purchase unit per servings by the total # of servings needed.
Step 5: Round up
Method 1 uses Column 3 of the FBG: Servings per Purchase Unit.
Step 1: Determine the number of servings
needed.
Step 2: Determine the servings per purchase
unit.
Step 3: Convert the serving size per
purchase unit into the serving size (portion
size) you will offer (if applicable).
Step 4: Divide your total servings by the
number from Step 3 (the number of servings
per purchase unit in the portion size you will
offer).
Step 5: Round the number from Step 4 up.
This is the amount of food you will need to
purchase in the purchase units described.
Method 2 uses Column 5 of the FBG: Purchase Units for 100 Servings.
Step 1: Determine the number of servings
needed.
Step 2: Determine purchase units for 100
servings.
Step 3: Convert the serving size per
purchase unit into the serving size (portion
size) you will offer and adjust the number of
servings (if applicable).
Step 4: Multiply the purchase unit per
servings from Step 3 (the number of servings
per purchase unit in the portion size you will
offer) by the total # of servings needed.
Step 5: Round the number from Step 4 up.
This is the amount of food you will need to
purchase in the purchase units described.
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
Food Buying Guide Practice Activity
Directions: Use the FBG tables in Appendix 2.1 to determine how much food to prepare to make the planned portions below (Appendix 2.1, pgs. 10-13). Write the amount in the “Total Amount Prepared Column.”
Food Item
12. Meal
Contri-bution
13. Recipe
#
Planned Portions and Serving Sizes
14. Age/Grade _K-5
17. Adults
18. A La Carte
19. Total Amount Prepared (Lbs., Quarts, Gallons,
or #10 Cans) 20.
Leftovers
21. Comments (Optional)
14a. # Portions
14b. Portion
Size
17a. # Portions
17b. Portion
Size
18a. # Portions
18b. Portion
Size
6. Meat/Meat Alternate
Spaghetti w/meat sauce (20% fat grnd bf)
2 M/MA 1G ¼ cup RO V
USDA-D-35 90
1 cup (8 oz. ladle) 10
1 cup (8 oz. ladle)
.
7. Grain
8. Vegetable
Romaine lettuce, fresh (Garden Salad )
½ cup DG V 90 1 cup 10 1 cup
Tomato, fresh (Garden Salad)
¼ cup RO V 90 ¼ cup 10 ¼ cup
Green beans, canned
½ cup other V
90 ½ cup 10 ½ cup
9. Fruit
Applesauce, canned
½ cup F 90 ½ cup 10 ½ cup
10. Milk
FF Chocolate 8 oz. milk 60 8 oz. 5 8 oz. 65, ½ pints
1% Plain 8 oz. milk 30 8 oz. 5 8 oz. 35, ½ pints
11. Other/ Condiment Ranch salad dressing none 90 2 tbsp. 10 2 tbsp.
Note: The FBG for School Meals does not include a section for “Other/Condiment” foods. CEs may use the FBG for Child Nutrition Programs to determine how much “Other/Condiment” foods to prepare.
Tips
½ cup cooked pasta equals 1 oz eq of
Grain.
Romaine lettuce credits as half the
volume served
Tomato puree credits as double the
volume served.
Round up the amount to prepare.
Blueberry Elementary School Menu
Spaghetti Italiano
Garden Salad
Green Beans
Applesauce
Milk
To
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
Q & As
Q: What is the CN Labeling Program? A: CN stands for “Child Nutrition.” CN Labels are made specifically for use in Child Nutrition Programs. Food manufacturers do not have to participate in the CN Labeling Program. Therefore, some food products contain CN Labels and others do not.
The CN Labeling Program is administered and operated by the Food and Nutrition Services division of USDA, in
cooperation with the Food Safety and Inspection Service, USDA, the Agricultural Marketing Service, USDA and the
National Marine Fisheries Service, USDC (US Dept. of Commerce).
Q: Do I have to use CN labeled products?
A: No, CEs do not have to use CN labeled products. Using CN labeled products will ensure CEs know exactly how the
product contributes to the meal pattern. CN Labels support the meal pattern component contribution for processed
foods that contain a meat or meat alternate. The program provides warranty against audit claims for purchases of CN
labeled products.
TOPIC 2: CHILD NUTRITION LABELS What is a Child Nutrition (CN) Label?
Notes:
CN Label Example
090430
Each 3.85 oz. portion (by weight) of popcorn
chicken pattie fritters provides 2.00 oz.
equivalent meat/meat alternate and 1.00 oz.
equivalent grains for Child Nutrition Meal
Pattern Requirements. (Use of this logo and
statement authorized by the Food and
Nutrition Service, USDA, 01/14)
CN
CN
CN CN
Visit
www.fns.usda.gov
/cnlabeling/child-
nutrition-cn-
labeling-program
for more
information on CN
labels.
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
What Food Products Contain CN Labels? Notes:
CN Label Misconceptions Notes:
Directions: Select true or false for the following statements:
T or F CN labels indicate that a food product is healthy.
T or F CN labels indicate that a food product is well-accepted by children.
T or F CN labels indicate that a food product is cost-effective.
T or F CN labels indicate that a food product is in-line with the Dietary Guidelines for Americans.
T or F CN labels indicate that a food product is better quality than other food products.
Write down the products that typically contain CN Labels.
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
Identifying CN Labels Notes:
Example:
CN Label Statement
In addition to required labeling features, a CN label will always contain the following information:
The CN logo
o A distinct border around the CN statement
A six-digit product identification number assigned by FNS
o Appears in the upper right hand corner of the CN Label
statement
The statement of the product’s contribution toward meal pattern requirements for the NSLP and SBP
o Identifies the contribution of a specific portion of a
product with meat/meat alternate makes toward the
meat/meat alternate, grains, vegetable and fruit
components
Statement specifying the use of the logo and CN Label statement is authorized by FNS
The month and year the label was approved in final by
FNS
090430
Each 3.85 oz. portion (by weight) of
popcorn chicken pattie fritters provides
2.00 oz. equivalent meat/meat alternate and
1.00 oz. equivalent grains for Child
Nutrition Meal Pattern Requirements. (Use
of this logo and statement authorized by the
Food and Nutrition Service, USDA, 01/14)
CN
CN
CN CN
CN Label Statement
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
CN Label Documentation Notes:
Resources:
Appendix 2.2, pgs. 14-17: Refer to TA 07-2010 (v.3), Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements (MPR), (November 26, 2014).
Refer to Section 24 of the ARM, Child Nutrition (CN) Labeling and Product Documentation.
Appendix 2.3, pgs. 18-19: Refer to SP 11-2015 (v2), CN Labels Copied with a Watermark Acceptable Documentation, (March 11, 2015).
CN Label Best Practices
Establish a procedure for designated food service staff to safely remove CN labels from
boxes. Note: CEs need one CN label for each product purchased by the CE.
File CN labels in a designated binder for future reference. Check CN labels of reordered
products against CN label on file to make sure that the filed label is current.
Take a picture of the CN label while it is attached to the product package.
Electronically file the photo with easily retrievable records for future reference.
Note: CEs may use school nutrition funds to purchase a camera for food service
operational needs. Most cameras can date stamp the photo.
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
TOPIC 3: PRODUCT FORMULATION STATEMENTS What is a Product Formulation Statement?
Notes:
Resources:
Appendix 2.2, pgs. 14-17: Refer to TA 07-2010 (v.3), Guidance for Accepting Processed
Product Documentation for Meal Pattern Requirements (MPR), (November 26, 2014).
o Appendix 2.4-2.7 pgs. 20-25: Refer to blank sample templates Product Formulation
Statements for G, V, F and M/MA.
What is a Product Formulation Statement? The Product Formulation Statement from the manufacturer describes the contribution of a food
product toward the meal pattern or dietary specifications.
CEs must make sure that the manufacturer prepares the Product Formulation Statement on the
manufacturer’s letterhead with an original signature of a company official and the date of issue.
A Product Formulation Statement must also indicate how the product credits toward the USDA meal
pattern requirements and document how the manufacturer obtained the crediting information by
citing specific Child Nutrition Program resources on regulations such as the USDA’s FBG for School
Meal Programs and USDA policy on crediting foods.
Food for Thought: Why would I use a Product Formulation Statement?
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
Verifying a Product Formulation Statement
Notes:
Verifying a Product Formulation Statement
TDA holds CEs responsible for meeting meal pattern requirements. A Product Formulation Statement does not provide CEs a warranty against audit claims. CEs should verify Product Formulation Statements received by doing the following:
Determine that the creditable ingredients listed on the Product Formulation Statement match a
description in the Food Buying Guide (FBG) for School Meal Programs.
Verify that the crediting amount a product contributes to the meal pattern requirements is not greater
than the serving size of the product.
Assure that the creditable components are visible in the finished product.
Resources:
o Appendix 2.8, pgs. 26-30: Refer to The Reviewer’s Checklist for Evaluating Manufacturer Product
Formulation Statements (Product Analysis) for Meat/Meat Alternate Products.
o Appendix 2.9, pg. 31: Refer to the Tip Sheet for Accepting Processed Product Documentation.
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
TOPIC 4: STANDARDIZED RECIPES Standardized Recipes
Notes:
Standardized recipes must do the following: 1. Establish a specified _____________________. 2. Establish a specified _______________size.
3. Establish a ___________________ measure of ingredients.
4. Establish a constant __________________ method.
Resource: The ICN provides standardized recipes in USDA Recipes for Schools which can be found on the ICN website at www.theicn.org.
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Standardized Recipe Example
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National School Lunch Program, Food Production Records, Participant Guide Module 2: Supporting Documentation
Standardized Recipe Benefits Notes:
Food for Thought: What are some benefits to using standardized recipes?
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National School Lunch Program, Food Production Records, Participant Guide Module 3: Advanced Practice
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National School Lunch Program, Food Production Records, Participant Guide Module 3: Advanced Practice
MODULE 3 INTRODUCTION
Module Summary This module provides advanced activities that draw upon knowledge about FPR requirements and supporting documentation to complete FPR documents from start to finish.
Topic
Module 3 Introduction Topic 1: FPR Practice for Serve Only Campuses Topic 2: FPR Practice for Offer Versus Serve Campuses
Appendices Appendix Page Number Appendix 3.1 Activity #1: Completing the Onsite FPR 36-41 Appendix 3.2 Activity #2: Completing the Onsite FPR 42-47
Module Objectives
By the end of this module, participants will be able to
Complete an advanced FPR using available resources to
document properly.
MODULE 3: ADVANCED PRACTICE
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National School Lunch Program, Food Production Records, Participant Guide Module 3: Advanced Practice
TOPIC 1: FPR PRACTICE FOR SERVE ONLY CAMPUSES Completing an On-Site Food Production Record Activity #1
Activity # 1: Completing an Onsite Food Production Record: Serve Only Directions: Complete an Onsite Food Production Record using the “Scenario,” “Notes” and list of “Food Items” and “Portion Sizes” listed below. Also use the documentation for each food item provided in Appendix 3.1 (Appendix, pgs. 36-41).
Notes:
Half of the teachers and staff choose chocolate milk and half of the teachers and staff choose plain milk. 200 students choose chocolate milk and 50 students choose plain milk.
Assume that Starfruit Elementary did not accumulate leftovers and that exactly 250 students and 10 teachers and adults participated in lunch meals.
Food Item Portion Size
Turkey burger on a whole wheat bun 1 each (2.5 oz patty + 2 oz (57 g) bun)
Baked beans, canned (in vegetarian sauce) ½ cup
Sliced cucumbers, fresh (unpared) ¼ cup
Pineapple chunks, canned (fruit and liquid) ½ cup
Fat free chocolate milk 8 oz
1% plain milk 8 oz
Scenario:
Leroy works for FPR ISD as the Kitchen Manager at Starfruit Elementary. Starfruit Elementary serves grades K-5. As kitchen manager for Starfruit Elementary, Leroy prepares all of the food production records for the cafeteria.
300 students attend Starfruit Elementary and 250 students usually eat in the cafeteria. Additionally, Starfruit Elementary serves 10 teachers and staff daily.
Starfruit Elementary practices “Serve Only,” and children receive a full tray containing all five components at lunch.
Please help Leroy prepare a FPR for 10/20/15 using the information below. Please fill out the “Food Item,” “Meal Contribution,” “Recipe #,” “Planned Portions and Serving Sizes” and “Total Amount Prepared” columns using the menu below.
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National School Lunch Program, Food Production Records, Participant Guide Module 3: Advanced Practice
TOPIC 2: FPR PRACTICE FOR OFFER VERSUS SERVE CAMPUSES Completing an On-Site Food Production Record Activity #2
Activity # 2: Completing an Onsite Food Production Record: OVS Directions: Complete an Onsite Food Production Record using the “Scenario,” “Note” and information in the table below. Also use the documentation for each food item provided in Appendix 3.2 (Appendix, pgs. 42-47).
Note: The staff served 203 students and 18 adults on the day of production.
Food Item # Planned Portions: Students
# Planned Portions: Adults
# Planned Portions: A La Carte
Portion Size # Leftover Portions
Pepperoni pizza 100 10 10 1 slice 2 slices
Cheese pizza 75 5 10 1 slice 10 slices
Hamburger, 10% fat 50 15 10 1 each 22 each
Steamed broccoli spears, fresh
150 30 0 ½ cup 21, ½ cups
Corn, canned 300 30 10 ½ cup 13, ½ cups
Honeydew melon chunks, fresh
225 30 0 ½ cup 18, ½ cups
Orange slices, fresh 225 30 0 ½ cup 16, ½ cups
Fat free chocolate milk 300 10 5 8 oz 9, 8 oz
1% plain milk 150 20 5 8 oz 25, 8 oz
Scenario:
Marissa works for FPR ISD as the Kitchen Manage at Dragon Fruit High School. Dragon Fruit High School serves
grades 9-12. As kitchen manager for Dragon Fruit High School, Marissa prepares all of the food production
records for the cafeteria.
Dragon Fruit High School operates OVS and students may choose a minimum of 3 of 5 food components at
lunch. Based on past FPRs, Marissa plans to serve 225 students and 30 adults per day.
Please help Marissa complete the entire FPR for 10/20/15 based on the information below.
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National School Lunch Program, Food Production Records, Participant Guide Module 3: Advanced Practice
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National School Lunch Program, Food Production Records, Participant Guide Module 4: Management Tool
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National School Lunch Program, Food Production Records, Participant Guide Module 4: Management Tool
MODULE 4 INTRODUCTION
Module Summary This module provides an overview of how to use the FPR as a management tool in the areas of evaluation and forecasting, demonstrating compliance, communication and organization.
Topic
Module 4 Introduction Topic 1: Evaluation and Forecasting Topic 2: Demonstrating Compliance Topic 3: Communication Topic 4: Organization
Appendices Appendix Page Number No appendices pertain to this module.
Module Objectives
By the end of this module, participants will be able to
Forecast the amount of food to prepare and purchase.
Improve the meal service and menu based on the evaluation of past FPRs.
Demonstrate compliance using the FPR.
Communicate effectively on the FPR in order to improve meal service and menu planning.
Discuss the importance of organizing FPRs and supporting documentation.
MODULE 4: MANAGEMENT TOOL
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National School Lunch Program, Food Production Records, Participant Guide Module 4: Management Tool
TOPIC 1: EVALUATION AND FORECASTING Evaluation and Forecasting with the FPR
Notes:
Step 1: Record consumption patterns
Step 2: Evaluate customer preferences
Step 3: Forecast future needs
Discussion: How has studying past food production records helped your school menu plan?
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National School Lunch Program, Food Production Records, Participant Guide Module 4: Management Tool
Evaluating Customer Preferences
Notes:
Food for Thought Ask the following questions to evaluate items offered on the menu:
Did staff prepare this recipe according to the recipe directions?
Do other food items offered compete too strongly for popularity with the offered item? (e.g.,
offering Rainbow Vegetable Beef Chili alongside Pepperoni Pizza, a student favorite.)
Did we offer the food item in a visually appealing way with other food items that complement its
visual appeal?
Is this the best time to offer this recipe? (e.g., offering soup during hot Texas weather.)
Was the food item offered in a place on the line that encourages consumption? (e.g., under
bright lights at the front of the line.)
Does the food item appear too unfamiliar for the majority of students to want to taste it? Have I
taste-tested this recipe with my students?
Can you think of any other important questions?
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National School Lunch Program, Food Production Records, Participant Guide Module 4: Management Tool
Activity: FPR Evaluation
Directions: Review the FPR and evaluate the menu offered on this day of meal service using the questions below.
Food Item
12. Meal
Contri-bution
13. Recipe
# Planned Portions and Serving Sizes
14.
Age/Grade _9-12____ 17.
Adults 18.
A La Carte
19. Total Amount Prepared (Lbs., Quarts, Gallons,
or #10 Cans) 20.
Leftovers
21. Comments (Optional)
14a.
# Portions
14b. Portion
Size
17a. # Portions
17b. Portion
Size
18a. # Portions
18b. Portion
Size
6. Meat/Meat Alternate
Sausage Pizza
2M,
2G, 1/8
cup R/O V
CN -100200 250 1 slice 5 1 slice 15 1 slice
3 cases + 54 servings (72 servings/case) none
Ran out of pizza at the beginning of 2nd lunch.
WG Veggie Lasagna
2 M, 1G, ½ cup DG V
CN-100300 250 I each 10 I each 5 I each 5 cases (53 servings/case) 30 each
Lasagna was good but kids wanted pizza
8. Vegetable
Steamed Broccoli, fresh
½ cup V
none 500 ½ cup 15 ½ cup 81 lbs broccoli spears 386 ½ cup
Broccoli looked mushy
Garden Salad ½ cup V
R-I64 500 ½ cup 15 ½ cup 15 ½ cup
34 lbs raw Romaine lettuce pieces; 18 lbs raw shredded carrot; 22 lbs whole cherry tomato 230 ½ cup
Romaine lettuce wilted
9. Fruit
Berry Bowl ½ cup F R-150 185 ½ cup 15 ½ cup
26 lbs frozen blueberries 28 lbs frozen strawberries, sliced 7 qt Whipped topping, light none
Ran out during 1st lunch
Whole red apples, fresh
1 cup F None 315 1 each 15 1 each
3 cases (125 apple/case) 165 each
Many whole apples in the trash
Food for Thought
1. What can we tell about customer preferences based on this food production record?
2. Based on the FPR, what reasons did some foods fare less popular than other foods? 3. What are some ideas on how to adjust this menu so that less food is leftover next time the CE offers
the menu?
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National School Lunch Program, Food Production Records, Participant Guide Module 4: Management Tool
Forecast Future Needs: Plan Future Meals
Directions: Use the steps below to forecast how the menu planner should adjust this menu in the future based on the FPR below.
Example:
Step 1: Record the number of planned servings and portion sizes of a specific menu item(s).
Total # Planned Portions and Serving Size Asian Turkey Burger: _______________________________ Total # Planned Portions and Serving Size Southwest Chicken Salad: ____________________________
Step 2: Prepare the specific menu item(s) in the correct portion sizes for the correct number of servings.
Assume that the staff prepared the menu items in the correct amount of planned portion sizes
Step 3: Record the amount of leftovers for each menu item.
Total # Portions Leftover Asian Turkey Burger: __________________________________ Total # Portions Leftover Southwest Chicken Salad: _______________________________
Step 4: Use the data to plan future meals and make necessary adjustments. Describe your adjustments.
Step 1 Asian Turkey Burger – Step 3 Asian Turkey Burger = ____________________________ Asian Turkey Burgers served
How should the menu planner adjust this menu in the future? _________________________________________________
Step 1 Southwest Chicken Salad – Step 3 Southwest Chicken Salad = ________________ Southwest Chicken Salad served
How should the menu planner adjust this menu in the future? _________________________________________________
Food Item
12. Meal
Contri-bution
13. Recipe
#
Planned Portions and Serving Sizes
14. Age/Grade _9-12____
17. Adults
18. A La Carte
19. Total Amount Prepared (Lbs., Quarts, Gallons,
or #10 Cans) 20.
Leftovers
21. Comments (Optional)
14a. # Portions
14b. Portion
Size
17a. # Portions
17b. Portion
Size
18a. # Portions
18b. Portion
Size
6. Meat/Meat Alternate
Asian Turkey Burger
2M, 2G R-25 200 1 each 10 1 each 20 1 each
6 cases (35 buns/case) + 20 buns 8 cases (30 patties/case) + 20 patties none
Ran out of burgers near the end of meal service
Southwest Chicken Salad
2 M, 1G, 1 cup DG V R-126 150 I each 15 I each 10 I each
5 cases fajita chcn. (53, 3 oz servings/case) 3 cases (50/1 oz servings/case) + 25, 1 oz svngs. 89 lbs fresh, romaine lettuce pieces 50 each
Greens not fresh
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National School Lunch Program, Food Production Records, Participant Guide Module 4: Management Tool
Activity: Forecasting with the 3-Day Moving Average
Directions: Use the three-day average to forecast the number or servings to plan for the turkey wrap on January 17th. Part 1: The CE offered the turkey wrap on the menu on September 15th, October 22nd and December 3rd.
1. (Portions served 09/15) + (Portions served 10/22) + (Portions Served 12/03) = ________
2. Total number of portions served over three days (answer to #1) ÷ 3 =________________
3. Round the three-day average (answer to #2) up to determine the number of portions to plan for 01/17. ________________________________________________________________________
Part 2: The CE plans to offer the turkey wrap again on March 6th. Calculate the three-day moving average using the most up-to-date information below.
1. Step 1: Drop the oldest date of service, September 15th
2. Move the October 22nd and December 3rd over to the left one spot.
3. Calculate the new three-day average of the last three times the CE offered the turkey wrap.
Menu Item Number of Portions Served Number of Planned Portions
01/17 (3-Day Average) 09/15 10/22 12/03
Turkey wrap 155 162 170
Menu Item Number of Portions Served Number of Planned Portions
03/06 (3-Day Average) 10/22 12/03 01/17
Turkey wrap 162 170 158
Why is it called the three-day moving average? CEs should always recalculate the three-day moving average using the most up-to-date information. We refer to the three-day average as a “moving” average because CEs should constantly incorporate new data from the most recent days the CE offered the menu item to incorporate new patterns and trends.
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Forecast Future Needs: Order Supplies
Notes
Food for Thought
What data does your CE collect on the FPR that helps you order supplies more easily in the future?
Fill-in-the-Blank
Past FPRs may help CEs answer the following purchasing questions:
1. How much ___________ should I purchase?
2. How many _____________ does a purchase unit provide?
3. What is the ______________ number of the product I need to purchase?
4. What is the _________________ of the product I need to purchase?
5. What _______________ should I purchase my scratch ingredients in?
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National School Lunch Program, Food Production Records, Participant Guide Module 4: Management Tool
Forecast Future Needs: Improve Menu Planning
Notes
Food for Thought
What other ways can you improve menu planning?
Fill-in-the-Blank
Once a CE evaluates why an item fares unpopular among students the CE staff should work to improve menu planning. Some ways to improve menu planning include:
1. Revise ___________ according to student feedback.
2. Add aromatic seasonings to ____________ foods.
3. Decrease the cook time or change the preparation method for _____________ foods.
4. Add garnishes and other ingredients that appear ____________.
5. Change the name of ____________ dishes to encourage consumption or offer a ___________
_____________ of the item.
6. Announce the _________ menu over the PA and in teachers’ boxes.
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TOPIC 2: DEMONSTRATING COMPLIANCE Document: Demonstrating Compliance
Notes
How do I demonstrate compliance on the FPR?*
Complete all of the required fields on the FPR on a daily basis.
Document all food items offered as part of the reimbursable meal on the FPR.
o Includes condiments and special meals such as sack lunches for a field trip.
Make sure that the amount recorded in the “Total Amount Prepared/Delivered” column provides
sufficient scratch ingredients to prepare the meals documented on the FPR.
Keep documentation to support every food item listed on the FPR.
Document the “Meal Contribution” correctly according to the meal documentation for the food item.
Document the “Portion Size” correctly according to the meal documentation for the food item and to
what your staff actually practices onsite.
o For example, the FPR lists four nuggets as the portion size but your staff serves three chicken nuggets
instead.
Make sure that the meals offered meet all meal pattern requirements and dietary specifications.
*This list does not exhaust all the ways to demonstrate compliance. CEs are responsible for knowing and understanding all
handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance,
clarification or instruction on operating the program.
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TOPIC 3: COMMUNICATION FPR as a Communication Tool: Recordkeeping
Notes
Menu Planner: The menu planner completes their portion of the FPRs prior to distributing the FPRs to
individual kitchens. The menu planner develops the menu or cycle menus far in advance, before the menu is
distributed to the individual kitchens. The menu planner enters the “Food Item” and “Meal Contribution” and
decides the form of each food item listed on the daily menu (e.g., chopped, fresh, canned, etc.) to use. For
each menu item, the menu planner records the “Recipe Number” or manufacturer and product code and
enters the appropriate “Portion Size” for students, adults and a la carte sales.
Kitchen Manager: The kitchen manager completes his/her part of the FPR before meal production takes place.
The kitchen manager assigns each food item for preparing to a technician or cook. The manager then forecasts
the “# Portions” planned number of servings for students, adults and a la carte sales and records the “#
Portions” on FPR along with the “Total Amount to Prepare” (optional column to add to the FPR). The kitchen
manager keeps the historical records to properly forecast the next time the school offers the menu.
Kitchen Staff: Kitchen staff complete their portion of the food production record during and after meal
production and service to customers. The staff enters the “Total Amount Prepared/Delivered” and the actual
“Number Meals Served” by “Age/Grade” group, “Adults” and “A La Carte” meals. Kitchen staff also record
information in the leftovers column.
Note: The TDA prototype FPRs do not contain a field to record the actual “Number Meals Served” for “A La Carte” meals but CEs should record the “Number Meals Served” for “A La Carte” sales and may add an additional field to record the information on the FPR prototype forms.
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National School Lunch Program, Food Production Records, Participant Guide Module 4: Management Tool
Communication to Improve Meal Service and Menu Planning
PG page # X Directions: Take notes in the following spaces. The menu planner helps ensure good meal service by communicating the following
information on the FPR:
The kitchen staff helps ensure improved menu planning by communicating the following
information on the FPR:
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TOPIC 4: ORGANIZATION Organizing FPRs and Meal Pattern Documentation
Notes:
Food for Thought
Directions: Discuss the question and write the responses in the space below.
What are some ways that you organize your records related to menu planning and meal production?
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National School Lunch Program, Food Production Records, Participant Guide Conclusion
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National School Lunch Program, Food Production Records, Participant Guide Conclusion
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National School Lunch Program, Food Production Records, Participant Guide Conclusion
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National School Lunch Program, Food Production Records, Participant Guide Conclusion
You understand and acknowledge that
the training you have completed does not cover the entire scope of the program and that
you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal
or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they
applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available
in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a
letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:
(1) mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410;
(2) fax: (202) 690-7442; or
(3) email: program.intake@usda.gov.
This institution is an equal opportunity provider.