2. Maine Department of Education

3. 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.

4. Regardless of the menu method selected, you must use Production Records.

5. 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 menus contribution to the requirements on nutrition standards…and the appropriate levels of nutrients and calories…whichever is applicable.

6. The reimbursable menu: all required food items including condiments and toppings or food components: Items Quantity prepared Portion size Age grade group

7. Number of reimbursable portions served Number of reimbursable portions left over Number of a la carte/non- reimbursable servings Leftovers

8. Production records for a Self Serve bar: Serving sizes? If you where serving this item what would your serving size be.

9. Food Temperatures Weather Conditions Absenteeism/Field Trips Other pertinent data

10. Number of reimbursable portions served vs. Number of non- reimbursable portions served

11. Why separate the a la carte portions served from reimbursable portions served? HINT: Nutrient Analysis

12. Provide a daily written history of the food planned, prepared and served.

13. Provide a student selection history. Forecast production requirements. Minimize overproduction and food waste. Provide a cost-effective management tool.

17. Standardized Recipes Production Records Provide an accurate Nutrient Analysis

18. Menu Item Recipe Number QuantityPortion Size PreparedTotal number of Portions Prepared

19. If it goes into a reimbursable meal, it goes into a Nutrient Analysis.

20. How do I record items on the daily record form? As purchased

21. Condiments and toppings must be included on the food production record.

22. - ketchup- pickles - mayonnaise- olives - salad dressing- gravy - butter/margarine- etc.

23. Steamed hot dog in a fresh roll Crisp carrot/celery sticks w/our dip Fresh ripe apple Cold milk

24. Hot dog Roll Apple Milk Carrots Celery

25. Hot dog 2oz 20 lbs Roll1 each 160 rolls Apple1 each 160 each Milkcarton160 Carrots1/8 cup12 lbs Celery1/8 cup11 lbs

26. Relish150 PC Packets Ketchup1 can Mustard1 Gallon Dip if any2 quarts Butter.5 lb

27. Menu Item UsedRecipe or Product Portion size Age/Grade Group Hot DogsHillshire Farms 1 each6-8 Hot Dog RollCountry Kitchen 1 roll6-8 AppleLocal1 each6-8 Milk, varietyOakhurst1 carton 6-8

28. Amount of Food Used Student Servings Adult Servings Left overs comments 16015028 160145213 16015523 16015910

29. Menu Item Used Portion SizeAmount of Food Used Student Servings Celery Stixs5 lbs¼ cupYes Celery StixsL OS L O Baby CarrotsBarrelS leftovers Lettuce5 heads2 leaves1 lb Celery StixL OS 2 lbs

30. Menu Item Portion Size Amount of Food Usd Student Servings Leftovers (number) Celery¼ cupBarrel251 lb Celery¼ cup5 lbs30.5 lb LettuceS 5 heads501 lb Baby Cartots ¼ cupL O1 lb

31. Menu Item Portion Size Amount of Food Used Student Servings Leftovers (number) Broccoli3 lbs1 cup Spanish Rice ½ cup6 Cookies1 each Salad Bar3 lbs

32. If it goes into a reimbursable meal, it goes into a Nutrient Analysis.

33. HACCP Temperatures

37. Short Break Next Gail Wellness