1. PRODUCTION RECORDS PRODUCTION RECORDS Summer Workshop June 2007

2. What is on a production record? A) Menu B) Recipe # or Code

3. What is on a production record? C) Portion Size - planned number of portions prepared -Age/grade groups D) # Portions Planned

4. What is on a production record? E) Cans, or Cases Used Actual amount of food used in preparation given in units, such as pounds, #10 cans, dozens, etc.

5. What is on a production record? F) Cooking Time/Temperature Record of internal temperature of food items prior to serving

6. What is on a production record? G) Corrective Action Code If corrective action is needed, list SOP based on NFSMI HACCP SOPs

7. What is on a production record? H) Serving Time/Temperature Record internal temperature of food item(s) prior to serving

8. What is on a production record? I) Actual Number of Portions Prepared J) Actual Number of Portions Served

9. What is on a production record? K) Leftovers & Code Counted after students have been served, but before food is thrown away

10. What is on a production record? Other Information Leftover codes Substitutions Comments for special conditions like field trips, weather, etc.

11. What is on a production record? Menu: Salisbury Steak Chicken Nuggets Baked Potato Fresh Veggie Cup (Carrots, Broccoli & Cherry tomatoes) Cherry Cobbler Whole Wheat Roll BBQ Sauce Lowfat Ranch Dressing Milk

12. What is on a production record? Menu Item/Food Item List all food items, including condiments Important for future monitoring by state agency

13. What is on a production record? Recipe or Product Specify exact recipe and product USDA quantity recipe has a “number” Example: Chicken or Turkey Taco (D-13C) General Mills or Post Cereal

14. What is on a production record? Recipe or Product, cont. Name of food and its form Example: Shredded lettuce Brand names and code no. Brakebush Chicken Nuggets (4307)

15. What is on a production record? Portion Size - Identify the age or grade group being served If different age/grade groups are served, adjusted portion sizes must be shown

16. What is on a production record? Example: K-6 –Chicken Nuggets – 4 each / 2oz Example: 7-12 –Chicken Nuggets – __each / __ oz »(Enhanced Meal Pattern)

17. What is on a production record? Portion Sizes Admin. Policy No. 8 SY 2004-05 Minimum fruit/vegetable portion sizes..... Fruit/vegetable minimum portion size as part of a reimbursable meal is ¼ cup

18. What is on a production record? Quantity of Food Prepared Stated as number of servings, pounds, or cans Example: Salisbury Steak (D-33) 200 svg.  2 oz. meat/meat alternate

19. What is on a production record? Actual number of reimbursable meals served (for each age/grade group) Student servings - 190

20. What is on a production record? Actual number of non-reimbursable meals served A la carte servings - 0 Adult servings - 10

21. What is on a production record? Leftovers and Substitutes Salisbury Steak? Chicken Nuggets?

22. What is on a production record? HACCP Orientation Record temperature Record time at which temperature was recorded Record of temperature stays with product, less likely to lose

23. What is on a production record? HACCP Critical Control Points End point of cooking temperature Serving temperature

24. What is on a production record? HACCP - Process Approach Classifies foods according to the number of times a menu item makes a complete trip through the temperature danger zone

25. What is on a production record? HACCP Process 1- No Cook Process 2 – Same Day Service Process 3 – Complex Food Prep –Assign menu items to one of the three process groups

26. Lasagna Meal components? Recipe number USDA Recipes for Schools (Admin. Policy #8 SY 2005-06) http://www.michigan.gov/mde/0,1607,7-140-6530_6569-19613--,00.html http://www.michigan.gov/mde/0,1607,7-140-6530_6569-19613--,00.html CN label (Food Buying Guide, Appendix C) Portion size based on age of child Planned number of portions

27. Lettuce Salad Meal component? Recipe number Product yield Portion size based on age of child Planned number of portions (Food Buying Guide, p. 2-46)

28. Salad Dressing Meal component? Recipe number/packet size Planned number of portions (Food Buying Guide, p. 5-7)

29. Italian Bread Meal component? Portion size based on age of child Planned number of portions (Food Buying Guide, p. 3-20)

30. Peaches Meal component? Canned, fresh or frozen? Portion size based on age of child Planned number of portions (Food Buying Guide, p. 2-53 thru 2-56)

31. Milk Meal component? Must offer a variety of fat contents (Admin. Policy #9 SY 2004-05) Variety of flavors may be offered

32. Production Record Examples Food Based Traditional Food Based Enhanced

33. Does accuracy matter? Production records help prepare the on-site Coordinated Review Effort and Nutrition Review Production records are required for the Coordinated Review Effort

34. Amounts/Portion Info Salisbury Steak Baked Potato Fresh Veggies Low-fat Ranch Dressing Cherry Cobbler Milk, Variety 200 each1 each 300 each5 oz. each 45 lbs.1/2 cup 500 each1 each 500 servings1 square 10 - 2% 200 - Skim 200 - Choc. ½ pint

35. Record Keeping Production records must be retained for “3 years” plus the current year Possible period for an audit

36. Production Records Contact Information: Gloria Zunker Phone 517-241-2096 Email zunkerg@michigan.govzunkerg@michigan.gov