STANDARD ELEMENTS OF MEANINGFUL PRODUCTION RECORDS
Production records may vary in format, but must include certain information to meetprogram regulations and communicate essential production information. You may tailorthe production record forms to your own operation and include additional informationthat will assist you the next time the menu is served. The menu planner completes theplanning sections of the production record in advance. The remaining sections are
completed after the breakfast or lunch is served.
At a minimum, production records must include the following standard elements:
1. Meal type: breakfast, lunch, or snack.
2. Name of school/site
3. Date of planned meal
4. Planned menu
5. Planned number of reimbursable meals to be served to students (indicate
this information for each age/grade group).
Breakfast - K-12 Only
Lunch - Pre-K K-3 4-12 (may be used for all grades) 7-12
6.Actual number of reimbursable meals served to students (indicate thisinformation for each age/grade group). This will be recorded after meal service.
7. Planned number of non-reimbursable meals to be served to adults.
8.Actual number of non-reimbursable meals served to adults.This will be recorded after meal service.
9. Check the box for Traditional or Enhanced Food Based Menu Planning
10. Check the 1 oz Meat/Meat Alternate box if you are using this option
11. Check the box if you participate in Offer vs. Serve
12. Planned number of milk by type: Non-Fat, 1%, 2%, Whole or Other.
W=white C=chocolate O=other
13. List all food and menu items including:
- Items contributing to the meal component requirements for reimbursablemeals.
- Name of item and form (such as shredded lettuce, cannedpeaches, or 15% fat raw ground beef).
14. References for recipes or processed-type food products?The recipe number and/or name.Processed-type food products (such as corn dogs, burritos, orchicken nuggets) list product name and code number.Note: a la carte food items should be tracked separately and quantities of foodexcluded from the production record being used to record reimbursable mealcomponents. This will simplify record keeping.
15. Planned portion or serving sizes for each age/grade group.
The menu planner must forecast, or predict, the approximate number of servingsneeded for each menu item. Projecting the number of servings is the first step indetermining how much food to order, how much time to allot for preparation, andwhich equipment to use. Record this information in a way that is appropriate for
the menu item. Example: 100 hamburger buns (50 grams each), 30 yogurt (8ounces each), 50 servings diced peaches (1/4 cup serving).G-15
If a menu serves more than one age or grade group at a site, you may use oneproduction record, but notations for each age/grade group must be clear. Portion
size for each age or grade group must be shown for food and menu items and for
processed-type food products.
meal pattern
16,17,18. Contribution servings per unit calculations (using the USDA Food BuyingGuide)
19. Planned number of servings to be prepared. Record this information in a way that is appropriate for the food or menu item.
19a. Planned Quantity of Food to be Used – Using the Food Buying Guide, Determine the Amount of Food Required to be purchased and prepared to serve the quantity of servings planned. Example: 76 pounds of chicken nuggets, 93 hamburger buns, 8 pounds raw babycarrots, 5-#10 cans diced peaches in light syrup.
20. Actual number of servings prepared of each food item.
21. Actual quantity of food used with leftovers and substitutions noted.
22-23. Food Safety guidelines require time or temperatures for all (hot and cold) potentially hazardous foods. Recording this information on the Production Record is optional only if you are keeping separate Food Safety Time/Temperature logs.
24. Optional - Non-reimbursable items - recorded as condiments or other foods - (suchas salad dressings, pudding, bacon, cream cheese or non-reimbursable cheese sauce).