North Carolina Daily

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North Carolina Daily Meal Production Plan 2008-09

For Nutrient Standard Menu Planning
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(No Transcript)
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The record is

• A tool for planning the foods to order and
  prepare
• A source of information about quantities planned
  for use in the nutrition analysis
• A record of foods prepared and available for
  service to customers
• A record of amounts of food served and leftover
• A source of information for forecasting future
  production needs

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Why use this tool?

• USDA requires menu and food production records to
  support meal reimbursement and HACCP monitoring
• It documents that requirements for menu groups
  are met and adequate amounts and required serving
  sizes are the same as those in the nutrition
  analysis.

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Who needs it?

• Managers use it to plan and order food,
  communicate with employees, document food
  production and service, and track inventory usage
• Employees use it to learn the daily menu items,
  find out the amounts to prepare, and record
  amounts leftover for each meal
• Directors, Supervisors, and Consultants use it to
  verify compliance with USDA regulations.

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Managers must

• Use the record as a plan before ordering food
• Plan accurately based on historical service data
  to facilitate data aggregation for analysis
• Verify that employees provide accurate
  information at the end of the day of service to
  document amounts prepared and leftover
• Assure that the record is completed accurately on
  the day the meal is served to
• prevent data being made up later

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• Learn how to correctly complete NC Daily Meal
  Production Plan by reviewing the document and
  instructions at least every year
• Recognize that complete and accurate records is a
  basic job requirement for every Manager
• Periodically check for completion and accuracy
  without waiting until a contact from the State
  Agency

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Its REQUIRED !!!

• Lack of complete and current production records
  can result in withholding and/or reclaiming
  federal funds

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How long do you keep records?

• Keep for the current school year plus the past
  three years.
• Turn into the central office or file at the
  school according to your districts procedure

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All USDA Menu Planning Approaches Require a
Production Record!

• Food-Based (Traditional or Enhanced)
• Nutrient Standard
• Assisted Nutrient Standard
• Any Reasonable Approach (must be approved by the
  State Agency)

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COMPLETING A NC DAILY MEAL PRODUCTION PLAN
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Plan before you order food to control inventory!
Use previous records to plan accurately producing
a realistic nutrient analysis.
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Record food that is not served as a part of
students reimbursable meals.
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How do I record leftovers on the day that they
are served?
Use all leftover foods within 3 days at most for
maximum quality and safety.
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How do I record leftovers on the day that they
are served?

• Enter the item(s) in section 1 so that you can
  track time and temperature.
• Enter item in the appropriate section of column
  6.
• Note the date of the original production in
  column 11. - i.e. L/O from 4/24
• Write the amount offered for todays meal in
  column 12.
• Indicate a la carte sales/usage in column 13 and
  leftover information (if any!!) in column 14.

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Questions?
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• May this be your most accurate production record
  year ever!!!