Food Production Records

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Food Production Records

• September 19, 2013

Kyla C. Brown Sarah M. Carr, Child Nutrition
Program Specialists
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Class Objectives
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• 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

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Food Production RecordsWHAT?
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• 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.

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Food Production RecordsWHY?
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• 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)

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Three Functions of a FPR
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• Communication Tool
• Management Tool
• Compliance Tool

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

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

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A Compliance Tool
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• TDA Prototypes
• Required information

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General Structure
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General Structure When and Where
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General Structure What
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General Structure How Much
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Additional Information
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• 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

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When to Complete a FPR
Pre-production Pre-production At time of meal service
Pre-fill When planning the menu
CE Meal service Total amount prepared
School Date Leftovers
Meal preparation site Food item Comments
Offer versus serve Meal contribution Students served adults served total served
Recipe
Number of planned portions
Planned portion size
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Standardized Recipes
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• Ingredients with measures
• Yield and portion size
• Pan size
• Cooking and mixing instructions
• Items that require standardized recipes items
  with more than one ingredient

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Reminders Key Points
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• 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

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Reminders Key Points
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• 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)

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Reminders Key Points
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• 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

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

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Activity
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Complete a FPRNeptune Elementary School
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Questions?
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