1. FOOD PRODUCTION RECORDS September 19, 2013 Kyla C. Brown & Sarah M. Carr, Child Nutrition Program Specialists

2. Class Objectives  Recognize a food production record and identify the appropriate forms to use for preparation and service sites  Understand how the FPR tool is a helpful management and communication tool  Recognize all data required to be in a FPR  Exhibit the ability to complete a FPR 2

3. Food Production Records—WHAT?  A required daily document that records all reimbursable meals served  Including: breakfast, lunch, after school care program, regular lines including salad bars and theme bars, sack lunches, field trips, etc. 3

4. Food Production Records—WHY?  Support meals claimed for reimbursement  Help manage the food service operation  Demonstrate compliance with the new nutrition standards  Menu Items & Quantities (Meal Pattern Components, Subcategories, Minimums - PS 2 Violation) 4

5. Three Functions of a FPR  Communication Tool  Management Tool  Compliance Tool 5

6. A Communication Tool  To ensure menu planned meets the needs of the school  To ensure kitchen staff prepares meals menu planner intended 6

7. A Management Tool  To plan future meals – forecasting  To order supplies  To evaluate acceptability  Aids in tracking operating costs  Scheduling Chart  Use/control of equipment 7

8. A Compliance Tool  TDA Prototypes  Required information 8

10. 10 Food Item Food Component Menu Item

11. 11 General Structure

12. 12 General Structure – When and Where

13. 13 General Structure – What

14. 14 General Structure – How Much

15. Additional Information  Servings per purchase unit from the Food Buying Guide  Employee assignments  Serving utensils to be used  Comments on acceptability for future reference  Comments on participation  Temperature 15

16. When to Complete a FPR 16 Pre-productionAt time of meal service Pre-fillWhen planning the menu CEMeal serviceTotal amount prepared SchoolDateLeftovers Meal preparation siteFood itemComments Offer versus serveMeal contributionStudents served; adults served; total served Recipe # Number of planned portions Planned portion size

17.  Ingredients with measures  Yield and portion size  Pan size  Cooking and mixing instructions  Items that require standardized recipes – items with more than one ingredient 17 Standardized Recipes

18. Reminders & Key Points  Use state prototype or develop your own  Use to direct production  Use as a forecasting tool  Majority of the documentation may be done prior to meal service  Fill in all REQUIRED INFORMATION 18

19. Reminders & Key Points  Portion size should be recorded as the amount served on the plate  Do not confuse weights and measures  Leftover food must be recorded in serving sizes  FPR should be completed DAILY  All food items prepared and served should be listed on the FPR (including condiments) 19

20. Reminders & Key Points  Serving utensils on line must match FPR  Total Amount Prepared must meet or exceed amount served  Total meals served for students and adults must be recorded and matched to participation reports to support reimbursement claims 20

21. What will you do?  Due to the new meal pattern changes, in what ways has the FPR become even more important for you and your staff? 21

22. Activity 22 Complete a FPR Neptune Elementary School

23. Questions? 23

24. The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the basis of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632- 9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov.USDA Program Discrimination Complaint Form http://www.ascr.usda.gov/complaint_filing_cust.htmlprogram.intake@usda.gov Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer. Our services are provided through the Texas Department of Agriculture’s Food and Nutrition Division funded by the U.S. Department of Agriculture, Food & Nutrition Service. 24