Maine Department of Education Be able to define a Production Record. Identify the advantages of...
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Maine Department of Education
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Be able to define a Production Record.
Identify the advantages of using Production Records.
Identify the required elements of a Production Record.
Know how to prepare a complete Production Record.
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Regardless of the menu method selected, you must use Production
Records.
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Federal Regulation (7 CFR Section 210.10(a)(3)) stipulates that “Production and menu records shall be maintained to demonstrate that the required number of food components and food items or menu
items are offered on a given day. Production records shall include sufficient
information to evaluate the menu’s contribution to the requirements on
nutrition standards…and the appropriate levels of nutrients and calories…
whichever is applicable.
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The reimbursable menu: all required food items including condiments and toppings or food components: Items Quantity prepared Portion size Age grade group
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Number of reimbursable portions served Number of reimbursable portions left over Number of a la carte/non-reimbursable servings Leftovers
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Production records for a Self Serve bar: Serving sizes?
If you where serving this item what would your serving size be.
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Food Temperatures Weather Conditions Absenteeism/Field Trips Other pertinent data
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Number of reimbursable portions
served vs.
Number of non-reimbursable portions
served
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Why separate the a la carte portions served from reimbursable portions served?
HINT: Nutrient Analysis
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Provide a daily written history of the food
planned, prepared and served.
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Provide a student selection history.
Forecast production requirements.
Minimize overproduction and food waste.
Provide a cost-effective management tool.
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Standardized Recipes Production
Records
Provide an accurate Nutrient Analysis
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MenuItem
RecipeNumber
Quantity Portion Size
Prepared Total number of Portions Prepared
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If it goes into a reimbursable meal, it goes into a Nutrient
Analysis.
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How do I record items on the daily record form? As purchased
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Condiments and toppings must be included on the food production record.
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- ketchup - pickles
- mayonnaise - olives
- salad dressing - gravy
- butter/margarine - etc.
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Steamed hot dog in a fresh roll
Crisp carrot/celery sticks w/our dip
Fresh ripe apple Cold milk
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Hot dog Roll Apple Milk Carrots Celery
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Hot dog 2oz 20 lbs Roll 1 each 160 rolls Apple 1 each 160 each Milk carton 160 Carrots 1/8 cup 12 lbs Celery 1/8 cup 11 lbs
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Relish 150 PC Packets Ketchup 1 can Mustard 1 Gallon Dip if any 2 quarts Butter .5 lb
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Menu Item Used Recipe or
Product
Portion size
Age/GradeGroup
Hot Dogs Hillshire Farms
1 each
6-8
Hot Dog Roll Country Kitchen
1 roll 6-8
Apple Local 1 each
6-8
Milk, variety Oakhurst 1 carton
6-8
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Amount of Food Used
StudentServings
Adult Servings
Leftovers
comments
160 150 2 8
160 145 2 13
160 155 2 3
160 159 1 0
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Menu Item Used
Portion Size Amount of Food Used
Student Servings
Celery Stixs
5 lbs ¼ cup Yes
Celery Stixs
L O S S L O
Baby Carrots
Barrel S S leftovers
Lettuce 5 heads 2 leaves 1 lb
Celery Stix L O S S 2 lbs
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Menu Item
Portion Size
Amount of Food Usd
Student Servings
Leftovers (number)
Celery ¼ cup Barrel 25 1 lb
Celery ¼ cup 5 lbs 30 .5 lb
Lettuce S S 5 heads 50 1 lb
Baby Cartots
¼ cup L O 1 lb
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Menu Item
Portion Size
Amount of Food Used
Student Servings
Leftovers (number)
Broccoli 3 lbs 1 cup
Spanish Rice
½ cup 6
Cookies 1 each
Salad Bar
3 lbs
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If it goes into a reimbursable meal, it goes into a Nutrient
Analysis.
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HACCP Temperatures
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Short Break
NextGail
Wellness