1. M ENU P RODUCTION R ECORDS Webinar June 7, 2012

2. Menu Production Records B ROUGHT TO Y OU B Y :

3. Menu Production Records P URPOSE OF THE W EBINAR Show you the information required on the menu production record Show you recommended formats Show how to credit foods to the correct food components Show how to calculate the amount of food to purchase Show how to document the actual quantities prepared and served to students, adults, and for a la Carte sales, and the amount leftover Show how the MPR can work for you and your program beyond documenting and recording information

4. Menu Production Records O RGANIZATION OF THE MPR W EBINAR Section 1: Purpose Section 2: Formats Section 3: What, When, Who and Where Section 4: Documenting the Contribution to the Food Components Section 5: Calculating the Creditable Contribution and the Amount to Use Section 6: Making Menu Production Records Work for You

5. S ECTION 1 Purpose Menu Production Records

6. P URPOSE OF MPR S Planning Communicating Documentation Other Menu Production Records

7. P LANNING MPRs allow the menu planner to plan for: Meal pattern requirements Correct quantities of food components Daily Weekly Fruits (F) Vegetable (V) Subgroups Minimums and Maximums Meats/Meat Alternates (M/MA) Grains (G) Amount of food to purchase Menu Production Records

8. C OMMUNICATING : MPRs are used to communicate what to use: Form of food items Standardized recipes Processed convenience products Serving sizes Menu Production Records

9. D OCUMENTATION Federal Regulation 7 CFR Section 210.10(a)(3) stipulates that: Schools or school food authorities, as applicable, must keep production and menu records for the meals they produce. These records must show how the meals offered contribute to the required food components and food quantities for each grade group for every day. Menu Production Records

10. D OCUMENTATION The record must show what was actually planned, offered and served. Records must be kept according to Food and Nutrition Services (FNS) guidance in the Menu Planner for Healthy Meals, Chapter 7. Records must be kept for three years plus the current year. Menu Production Records

11. O THER History for future planning Trend spotting Menu Production Records

12. S ECTION 2 Formats Menu Production Records

13. F ORMAT There is no required format. There is required information. Site and date Offer versus serve? Menu or food items, including condiments, extras Recipe and/or products with names and/or codes Grade groups to be served Portions or serving sizes by grade group Contribution to the food components Total projected servings Amount of food to be used Actual servings by grade group(s), and Other (adults, a la Carte and kitchen staff) Leftovers Menu Production Records

14. S OURCE : CDE MPR S Menu Production Records Date and site MENU (R) Meal count Date (R): Site (R): Offer versus Serve - circle yes/no (R) Students Other Total Required Age/grade groups (R) Age 1-2 Pre- sch. K-5 6-8 9-12 Estimated Actual (R) A* B* 1(R) 2 3 4 5a (R) 5b (R) 6 7 8 9 10 (R) 11 (R) 12 (R) Number of servings needed Number of servings on hand Food item and form used Pur- chase unit** Servings per purchase unit** Serving size per purchase unit** Planned serving size (by wgt. or portion Contribution to meal pattern (e.g. 2 oz M/MA) (col. 5b÷ col. 4) Multiplier (col. A - col. B) Servings to prepare (col. 6 x col.7) Total units required (col. 8 ÷col. 3) Amount to prepare Amount prepared in purchase units A la carte/ adult servings Left over serv- ings Meats/Meat alternates Grains Fruits Vegetables Milk Varieties Extra foods Food Based Menu Production Record #1 California Department of Education Purpose: to learn steps for determining the amount of food to serve. OVS: Y or N Nutrition Services Division (R) = Required information * Required for offer vs. serve, menu choice, portion adjusting, or if using leftovers ** Refer to USDA Food Buying Guide Rev 4/12 Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables

15. Menu Production Records Food Based Menu Production Record #2 California Department of Education Purpose: A sample form for Menus with Choices within components Rev 4/12 All information required. Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables Date: Site: B or L Offer vs. Serve: yes / no Menu Meal counts Students Other Total Record grade groups Group Grade groups Estimated Actual Menu item and form used Recipe or product (name & No.) Grade group Portion size (No., wgt. scoop) Contri- bution to meal pattern Pro- jected servings Amount of food used in purchase units (lbs., qty.) A la carte & adult servings (Other) Leftover servings

16. Menu Production Records Food Based Menu Production Record #3 California Department of Education Purpose: for use with all standardized recipes Rev 4/12 All information required. Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables Date: Site: B or L Offer vs. Serve: yes / no Meal count record Menu/food item & Portion Size Recipe title or code numbers Contribution to meal pattern Number times recipe Number portions prepared A la carte/ Adults Left- overs Grade groupProjectedActual M/MA Oz. G serv. F cups V cups Milk Oz. Date Students Other Total Date TOTALS Students Other Total Date TOTALS Students Other Total Date TOTALS Students Other Total Date TOTALS Students Other Total TOTALS

17. Menu Production Records Food Based Menu Production Record #4 California Department of Education Purpose: One five day week on one page Rev 4/12 All information required. Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables Date: Site: B or L Offer vs. Serve: (circle) yes / no Meal Count Record Menu and portion size (R) Contribu- tion to meal pattern (R) Food item and form used (R) Amount ** prepared in purchase units (R) Number of portions prepared *** A la Carte/ adult servings (R) Left- overs (R) Age/Grade Group (R) Esti- mate Actual Date (R) Students Students Adults Total Date (R) Students Students Adults Total Date (R) Students Students Adults Total Date (R) Students Students Adults Total Date (R) Students Students Adults Total

18. S OURCE : O THER STATES Menu Production Records MENU PRODUCTION RECORD School Date: Day:_ OVS: Y or N B or L Menu/ Food Item OVS: Yes or No B or L Grades ___________ Product # or Recipe # # Portions Planned Total Prepared # svd, lbs., cans, etc. Total Leftovers D=Discard C=Cooler F=Freezer S=Stores Comments: Substitutions, Leftovers, & Tray Waste, etc. Serving Size Contribution To Food Component Grades GradesAdults Time of Final Prep Temp at Final Prep Time Begin Serving Temp Begin Serving Temp Mid Serving Corrective Action Taken Initials Meats/Meat Alternates Vegetables Fruits Grains Other (Condiments) Milk Variety Signature/HACCP Verification _________________________ Date________ Actual Served Grades _____ _____ Grades _____ _____ Adult_______ A la Carte____

20. S OURCE : S OFTWARE Menu Production Records Each software has a unique MPR. Check to be sure the one you use has all of the required elements.

21. Menu Production Records Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: Site: B or L Offer vs. Serve: yes / no. Student Group Grades____ Student Group Grades_______ Student Group Grades______ Other Total Estimated Actual Menu Item and form used Estimated Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Grains Fruits Vegetables Milk Varieties Extra Foods Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored Webinar Example

22. L UNCH M ENU FOR W EBINAR, G RADES 6-8 H APPY V ALLEY M IDDLE S CHOOL, 4-1-2012 Beef and Bean Burrito Beef Stir-Fry on Brown Rice Barbecued Chicken with Multi Grain Biscuit Tuna Salad Sandwich Green Beans Baby Carrots Broccoli Salad Apple Sliced Cling Peaches in Juice Low Fat Milk Chocolate Non Fat Milk Menu Production Records Students may take one entrée, one milk, one fruit and two vegetables.

23. S ECTION 3 What, When, Who and Where Menu Production Records

24. What? Required: General information Site Date Offer versus Serve (OVS) Optional information Breakfast or Lunch (B or L) When? Before the meal Who? Menu planner Where? Menu Production Records

25. Student Group Grades_____ Student Group Grades_______ Student Group Grades______ Other Total Estimated Actual Menu Item and form used Estimated Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Grains Fruits Vegetables Milk Varieties Extra Foods Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: General Information -Site -Date -Offer versus Serve (OVS) Optional -Breakfast or Lunch (B or L)

26. What? Required: Menu and meal components Menu or food items with form Include condiments and extra foods Recipes and/or products Grade group Portions or serving sizes for each grade group Planned Served Contribution to the food components When? Before the meal Who? Menu planner Where? Menu Production Records

27. Student Group Grades_____ Student Group Grades______ Student Group Grades______ Other Total Estimated Actual Menu Item and form used Estimated Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich Grains Fruits Apple, whole, 138 ct Sliced Peaches, can in jce Broccoli Salad (Raisins) Vegetables Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh Milk Varieties Low Fat Choc Non Fat Extra Foods Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Menu or food item and form, including condiments

28. Menu Production Records Student Group Grades_____ Student Group Grades_______ Student Group Grades______ Other Total Estimated Actual Menu Item and form used Estimated Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich Ole 23 D-39A Chix-4 B-04W F-08 Grains Fruits Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins) Freshi USDA E-17 Vegetables Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh E-17 USDA Fresh Milk Varieties Low Fat Choc Non Fat CA- Moo Extra Foods Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet PCP Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Recipes or products

29. Menu Production Records Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Grade groups Student Group Grades_6-8__ Student Group Grades_______ Student Group Grades_______ Other Total Estimated Actual Menu Item and form used Estimated Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Number of Student Servings Adult servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich Ole 23 D-39A Chix-4 B-04W F-08 Grains Fruits Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins) Freshi USDA E-17 Vegetables Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh E-17 USDA Fresh Milk Varieties Low Fat Choc Non Fat CA- Moo Extra Foods Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet PCP Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored

30. Menu Production Records Student Group Grades_6-8__ Student Group Grades_______ Student Group Grades______ Other Total Estimated Actual Menu Item and form used Estimated Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich Ole 23 D-39A Chix-4 B-04W F-08 1 each ¾ c/1c 2pc 2oz 1 Sand Grains Fruits Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins) Freshi USDA E-17 1 ea ½ c Vegetables Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh E-17 USDA Fresh ½ c Milk Varieties Low Fat Choc Non Fat CA- Moo 8 fl oz Extra Foods Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet PCP 2 each 1 each Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Portions or serving sizes

31. Menu Production Records Student Group Grades_6-8__ Student Group Grades_______ Student Group Grades______ Other Total Estimated Actual Menu Item and form used Estimated Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich Ole 23 D-39A Chix-4 B-04W F-08 1 each ¾ c/1c 2pc 2oz 1 Sand 2 oz. 2 oz. 2 2 WGR Stir Fry RO ¼ c DG ¼ c Sand O 1/8c Grains Fruits Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins) Freshi USDA E-17 1 ea ½ c 1 c ½ c Vegetables Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh E-17 USDA Fresh ½ c ½DG ½ O ½ RO Milk Varieties Low Fat Choc Non Fat CA- Moo 8 fl oz 8 fl oz Extra Foods Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet PCP 2 each 1 each Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored High 2 Low 2 High 2 Low 2 Total 8 WGR 6 1 cup 1½ c ¾DG ⅝ O ¾ RO 1 8 fl oz Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Contribution to food components Note: The subgroups in the entrees are not available to all students, but they do count toward the weekly requirement. We will show how these are documented in Section 5.

32. What? Required: Production Plan Projected number of servings Amount of food to be used When? Before the meal Who? Menu planner or preparer Where? Menu Production Records

33. Student Group Grades_6-8__ Student Group Grades_______ Student Group Grades______ Other Total Estimated 525 25 550 Actual Menu Item and form used Projected Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Or Food Used Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich 200 100 150 100 Ole 23 D-39A Chix-4 B-04W F-08 1 each ¾ c/1c 2pc 2oz 1 Sand 2 oz. 2 oz. 2 2 WGR Stir Fry RO ¼ c DG ¼ c Sand O 1/8c Grains Fruits Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins) 138 230 150 Freshi USDA E-17 1 ea ½ c 1 c ½ c Vegetables Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh 138 340 300 E-17 Veg-8 Freshi ½ c ½DG ½ O ½ RO Milk Varieties Low Fat Choc Non Fat 150 250 CA- Moo 8 fl oz 8 fl oz Extra Foods Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet 400 150 50 PCP 2 each 1 each Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored High 2 Low 2 High 2 Low 2 Total 8 WGR 6 1 cup 1½ c ¾DG ⅝ O ¾ RO 1 8 fl oz Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Projected portions

34. Menu Production Records Student Group Grades_6-8__ Student Group Grades_______ Student Group Grades______ Other Total Estimated 525 25 550 Actual Menu Item and form used Projected Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Or Food Used Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich 200 100 150 100 Ole 23 D-39A Chix-4 B-04W F-08 1 each ¾ c/1c 2pc 2oz 1 Sand 2 oz. 2 oz. 2 oz. 2 oz. 2 2 WGR Stir Fry RO ¼ c DG ¼ c Sand O 1/8c 2x 1x 1.5x 1x Grains Fruits Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins) 138 230 150 Freshi USDA E-17 1 ea ½ c ½ c 1 c ½ c 138 ea 10#10 1.5x Vegetables Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh 138 340 300 E-17 Veg-8 Freshi ½ c ½DG ½ O ½ RO 1.5x 60 lbs 3 cs Milk Varieties Low Fat Choc Non Fat 150 250 CA- Moo 8 fl oz 8 fl oz 150 250 Extra Foods Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet 400 150 50 PCP 2 each 1 each 2 cs 1.5 cs.1 cs Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored High 2 Low 2 High 2 Low 2 Total 8 WGR 6 1 cup 1½ c ¾DG ⅝ O ¾ RO 1 8 fl oz Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Number x recipe or food used

35. What? Required: Production Plan Actual servings by Grade group Other Adults Kitchen Staff A la Carte Leftovers When? After the meal Who? Person who counts the meals Person who counts the leftovers Where? Menu Production Records

36. Student Group Grades_6-8__ Student Group Grades_______ Student Group Grades______ Other Total Estimated 525 25 550 Actual 511 36 547 Menu Item and form used Projected Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Or Food Used Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich 200 100 150 100 Ole 23 D-39A Chix-4 B-04W F-08 1 each ¾ c/1c 2pc 2oz 1 Sand 2 oz. 2 oz. 2 2 WGR Stir Fry RO ¼ c DG ¼ c Sand O 1/8c 2x 1x 1.5x 1x 193 79 138 94 5 14 12 5 Grains Fruits Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins) 138 230 150 Freshi USDA E-17 1 ea ½ c 1 c ½ c 138 ea 10#10 1.5x 127 219 115 5 7 22 Vegetables Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh 138 340 300 E-17 Veg-8 Freshi ½ c ½DG ½ O ½ RO 1.5x 60 lbs 3 cs 115 323 265 22 9 19 Milk Varieties Low Fat Choc Non Fat 150 250 CA- Moo 8 fl oz 8 fl oz 150 250 142 239 6 9 Extra Foods Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet 400 150 50 PCP 2 each 1 each 2 cs 1.5 cs.1 cs 383 138 47 10 12 2 Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored High 2 Low 2 High 2 Low 2 Total 8 WGR 6 1 cup 1½ c ¾DG ⅝ O ¾ RO 1 8 fl oz Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: (circle) yes / no Required: Actual servings by grade group and other or adults, a la carte

37. Menu Production Records Student Group Grades_6-8__ Student Group Grades_______ Student Group Grades______ Other Total Estimated 525 25 550 Actual 511 36 547 Menu Item and form used Projected Portions Recipe or product (name, number, code) Planned portion size (by weight or portion) Contribution to meal pattern Number times recipe Or Food Used Number of Student Servings Other servings Leftover servings* M/MA oz G serv F cups V cups Milk oz Meats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich 200 100 150 100 Ole 23 D-39A Chix-4 B-04W F-08 1 each ¾ c/1c 2pc 2oz 1 Sand 2 oz. 2 oz 2 oz. 2 oz. 2 2 WGR Stir Fry RO ¼ c DG ¼ c Sand O 1/8c 2x 1x 1.5x 1x 193 79 138 94 5 14 12 5 2 S 7 D 0 1 D Grains Fruits Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins) 138 230 150 Freshi USDA E-17 1 ea ½ c 1 c ½ c 138 ea 10#10 1.5x 127 219 115 5 7 22 6 S 4 S 13 D Vegetables Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh 138 340 300 E-17 Veg-8 Freshi ½ c ½DG ½ O ½ RO 1.5x 60 lbs 3 cs 115 323 265 22 9 19 13 D 9 D 16 S Milk Varieties Low Fat Choc Non Fat 150 250 CA- Moo 8 fl oz 8 fl oz 150 250 142 239 6 9 2 S Extra Foods Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet 400 150 50 PCP 2 each 1 each 2 cs 1.5 cs.1 cs 383 138 47 10 12 2 7 S 0 1 S Total Contributions to Meal Pattern Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored High 2 Low 2 High 2 Low 2 Total 8 WGR 6 1 cup 1½ c ¾DG ⅝ O ¾ RO 1 8 fl oz Food Based Menu Production Record #7a California Department of Education Nutrition Services Division Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Leftovers

38. O PTIONAL I NFORMATION What? Production notes to staff Useful comments on food, weather, unusual influences HACCP temperatures Menu Production Records

39. S ECTION 4 Documenting the Contribution to the Food Components Menu Production Records

40. T OOLS FOR D ETERMINING THE CONTRIBUTION TO THE FOOD COMPONENTS 1. The FBG is the basis for calculating the contribution of: a. Individual foods b. Standardized recipes c. Processed convenience foods with specification sheet 2. Nutrition Facts labels determine the weight of the serving size, particularly for breads, and allow us to use the FBG to determine the contribution of the item. Menu Production Records

41. T OOLS FOR D ETERMINING THE CONTRIBUTION TO THE FOOD COMPONENTS 3. Standardized recipes give the serving size and list the ingredient information needed to apply the FBG to calculate the contribution of those ingredients. 4. Child Nutrition (CN) labels are issued by USDA and warranty the contribution of the product. 5. Manufacturer’s specification sheets give us the information to determine the contribution by using the FBG. Menu Production Records

42. 1. F OOD B UYING G UIDE Used to determine: Amount of food to purchase Amount to prepare Amount to serve, or serving size Divided into sections: Introduction Meats/Meat Alternates Vegetables/Fruits (will be separated in update) Grains/Breads (now called Grains) Milk Other Foods Appendices Menu Production Records

43. 1. F OOD B UYING G UIDE The Food Buying Guide (FBG) was used to calculate the contribution to the food components for which menu items in our example? Trick question: For all of the menu items except the extras, or condiments. Menu Production Records

44. 1. F OOD B UYING G UIDE Information in columns: 1. Specific information on the type and form. 2. Purchase unit for the type and form. 3. Number of servings in each purchase unit. 4. Serving size to provide component credit. 5. Amount to purchase for 100. 6. Edible portion after peeling, cooking, drained or otherwise converted from Column 1 form. Menu Production Records

45. 2. N UTRITION L ABEL Nutrition facts labels tell what the weight of a serving size is for many products. This is used for grains in particular. Menu Production Records

46. 3. S TANDARDIZED R ECIPES Standardized recipes have been tested and will produce the same results every time if the recipe is followed exactly. The contribution of the foods in the recipe may be calculated and can then be used on an MPR. Procedures are a simple recipe. They identify the steps and techniques for combining and preparing an item or finishing off a product such as a purchased chicken nugget. Menu Production Records

47. 3. S TANDARDIZED R ECIPES Standardized recipes are now required: When there are two or more ingredients; and When there is any preparation. Why? Whenever there are two or more ingredients, there can be a different proportion of each. Whenever there is any preparation, there can be different preparation methods. Menu Production Records

48. 3. S TANDARDIZED R ECIPES In reality, for almost every menu item, there is either more than one ingredient or some type of preparation. On our menu, which menu items have only one ingredient and no preparation? The answer is: Baby Carrots, individual bags Milk Varieties Condiments, individual packets Menu Production Records

49. 3. S TANDARDIZED R ECIPES Why do our frozen green beans and canned, sliced peaches need a recipe? The green beans could have added seasonings or preparation that affects the nutritional content. The sliced peaches could be drained, un-drained or partially drained, which affects the yield. Menu Production Records

50. 3. S TANDARDIZED R ECIPES Menu Production Records 1. Recipe name 2. Recipe category 3. Number of the recipe (Optional) 4. Ingredient list 5. Alternate ingredients (Optional) 6. Directions for preparing 7. Critical control points 8. Pan or container size 9. Portion size and tool for serving 10. Contribution to the meal pattern (Optional) 11. Recipe yield Standardized recipes have the following parts: Other Optional: Nutrients and Marketing guide

51. 3. S TANDARDIZED R ECIPE S AMPLE Menu Production Records 1 2 4 6 7 8 9 11 or #12 Scoop

52. 4. A ND 5. 4. Child Nutrition (CN) Labels are warranted to give the contribution of the item based on information from the manufacturer and the application of the FBG to the ingredients. 5. Manufacturers’ specifications give the information needed to calculate the contribution of the ingredients using the FBG. Note: A processed convenience food may not be used to contribute to the food components without either a CN label or a complete manufacturer’s specification. Menu Production Records

53. 4. C HILD N UTRITION (CN) L ABEL CN labels provide information and follow a format that is easily recognized. It will always have the month and year of approval and the assigned six digit product identification number. Menu Production Records

54. 5. P RODUCT S PECIFICATION S HEET The product specification sheet is not warranted and you are responsible for checking the accuracy of the information. Does it have the product name, code and manufacturer? Does it have the signature of a company official? Does it have the date it was signed? Is the information provided adequate to find the ingredients in the FBG and verify the contribution to the meal pattern? Menu Production Records

55. 2. P RODUCT S PECIFICATION S HEET S AMPLE Menu Production Records

56. S ECTION 5 Examples: Calculating the Creditable Contribution and Amount to Use Menu Production Records

57. C ALCULATING THE CONTRIBUTION FOR INDIVIDUAL FOODS USING THE FBG Green Beans, frozen, cut, cooked Baby Carrots, individual bags, 2.5 oz. Apple, 138 count Sliced Canned Cling Peaches in Juice, #10 cans Menu Production Records

58. E XAMPLE OF HOW MUCH TO PURCHASE : G REEN B EANS, FROZEN, CUT, COOKED 340 - ½ cup servings planned with ½ cup contribution to Other vegetables food component ½ cup ÷ ¼ cup (Col. 4) = factor of 2 x listed serving 340 – ¼ cup servings = 29.3 pounds 11.6 servings per Purchase Unit Factor of 2 x 29.3 lbs. = 58.6 lbs. Round UP to 60 lbs. of green beans for 340 ½ cup servings Menu Production Records

59. E XAMPLE OF HOW MUCH TO PURCHASE : A PPLE, WHOLE, SIZE 138 138 – 1 whole, each, is the planned serving If 1 whole apple (4 quarters) is planned, the contribution of each apple is 4 x ¼ = 1 cup If 138 count apples are planned, then the amount to purchase is 1 case of 138 count apples If an apple smaller than 138 is used, the apple will have a smaller contribution to the fruits component and not equal 1 cup. Menu Production Records

60. E XAMPLE OF HOW MUCH TO PURCHASE : S LICED C ANNED C LING P EACHES IN J UICE Menu Production Records 230 – ½ cups, the planned serving size ½ cup ÷ ¼ cup (col. 4) = factor of 2 230 – ¼ cup servings = 4.6 # - 10 cans 50 – ¼ c per #10 can Factor of 2.3 x 4.6 = 9.2 Round up to 10 - #10 cans

61. FBG C ALCULATOR A calculator tool has been developed by the National Food Service Management Institute that can save you time and effort. http://Fbg.nfsmi.org/ Menu Production Records

62. E XAMPLE OF CALCULATING THE CONTRIBUTION TO THE GRAINS COMPONENT Menu Production Records This is the Nutrition Facts label from a loaf of multi-grain bread which lists whole wheat flour as the first ingredient. It is therefore whole grain- rich. 38 g per slice 38 grams ÷ 28 grams/ounce = 1.36 oz. Round down to 1.25 ounces, or 1 ¼ WGR grain equivalents. This is not the same bread as was used in the recipe for the Tuna Sandwich. It had 1 WGR grain per slice.

63. C ALCULATING THE CONTRIBUTION FROM THE STANDARDIZED RECIPES Beef Stir Fry Brown Rice Barbecued Chicken Multi-Grain Biscuit Tuna Salad Sandwich Broccoli Salad Menu Production Records

64. E XAMPLE : B EEF S TIR -F RY Menu Production Records

65. E XAMPLE : B EEF S TIR -F RY Menu Production Records

66. E XAMPLE OF CONTRIBUTION TO MEAL PATTERN : B EEF, RAW, TOP ROUND, CAP OFF, INSIDE Recipe: 20 lbs. for 100 servings 20 lbs. x 11.2 = 224 ÷ 100 servings = 2.24 oz Round down to 2 ounces of meat Menu Production Records

67. E XAMPLE OF CONTRIBUTION TO MEAL PATTERN : F RESH C ARROTS, CHOPPED Recipe: 13.625 15 lbs. per 100 15 lbs. x 8.16 = 122.4 - ¼ cup servings Menu Production Records

68. E XAMPLE OF CONTRIBUTION TO MEAL PATTERN : F RESH O NIONS, DICED Recipe: 3.125 3 lbs. per 100 servings 3 lbs. x 7.9 = 23.7 - ¼ cup servings Menu Production Records

69. E XAMPLE OF CONTRIBUTION TO MEAL PATTERN : F RESH B ROCCOLI, CHOPPED Recipe: 10.125 lbs. per 100 servings 10.125 10 lbs. x 10.2 = 102 - ¼ cup servings Total vegetable servings: 102.0 - ¼ cups broccoli + 23.7 - ¼ cups onion + 122.4 - ¼ cups carrots = 248.1 ÷ 100 servings = 2.48 - ¼ cup servings or ½ cup which counts as ¼ cup Red Orange and ¼ cup Dark Green Menu Production Records

70. C ALCULATING THE CONTRIBUTION OF PROCESSED CONVENIENCE FOODS Beef and Bean Burrito If no CN label were available, a product specification sheet would be required with all of the necessary information, date and signature. Menu Production Records 075856 One 5.00 oz. beef and bean burrito provides 2.00 oz. equivalent meats/meat alternates and 1.50 servings of bread alternate for the Child Nutrition Meal Pattern requirements. (Use of this logo and statement authorized by the Food and Nutrition Services, USDA 05/15)

71. S ECTION 6 Making Menu Production Records Work for You Menu Production Records

72. FBG Make It SR Put It Together CN Label Buy It Menu Production Records

73. N O M ATTER W HAT T HE S OURCE OF Y OUR F OOD I TEMS – T HE MPR D OCUMENTS I T ! W HAT E LSE D OES IT T ELL Y OU ? What items are getting more popular and you ran out? What items did you have left over? How did equipment utilization work? Did the distribution of the preparation amongst the staff work? What else can you learn from your MPRs? Menu Production Records

74. M ENU P RODUCTION R ECORDS Thank you for joining our webinar. We will now answer questions that have been submitted as time permits. Menu Production Records