Food Production

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Food Production

• Production Planning and Recordkeeping

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Good Food Depends Upon

1. Quality food products purchased
2. How food is stored
3. Recipes used
4. Amount of ingredients
5. Preparation procedures
6. Holding
7. Service

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Records

• Good record keeping is an essential part of any
  successful food service operation.
• Food Production Record is a tool that helps plan
  each day and to communicate with staff

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Record Keeping

• Provide valuable written history for future
  reference
• Helps spot trends, evaluate what works best with
  your customer, decide what changes need to be
  made
• During a state review, your records demonstrate
  that your meals comply with program requirements

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Food Production Records

• Accomplishes two things
• It gives the staff information (what foods
  recipes to use, portion size to serve)
• Enables staff to record information (actual
  quantities prepared and served)

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Food Production Records

• Used for
• planning,
• controlling and
• documenting food production

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Planning

• Plan amounts to prepare for each menu item for
  breakfast and lunch
• Plan the required number of servings of
  Grains/Breads for each week of menus
• Plan the required number of Fruits/Vegetables for
  each week of menus
• Make sure the offer vs serve provision is used
  correctly

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Completing a Food Production Record

• Before the Meal
• Records school name
• Meal date
• Menu
• Write names of menu items included in the
  reimbursable meal
• A la Carte items can be recorded in the body of
  the record, but not in this section

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Completing a Production Record

• Before the Meal contd
• Serving Size
• Write the serving size of each menu item
• Remember to record different serving sizes for
  different age/grade groups if amounts are planned
  that way
• Credit Per Meal Component
• Record credit in appropriate column

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Body of the Production Record

• Person Responsible (Column 1)
• Menu Item/Food Item (Column 2)
• Record name of each menu/food item to be served
  and credited toward meeting meal requirements
• For a recipe write name and major ingredients
  that count toward the crediting

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Body of the Production Record

• Credit Bread items as finished product
• Condiments served should also be listed in this
  column

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Body of the Record

• Recipe Number (column 3)
• Write recipe number for each menu item
• A recipe must be used when a menu item contains
  more than one ingredient or requires any
  preparation
• Age or Grade Group (column 4)
• Record the age/grade meal pattern (if only one
  pattern in school this information will be
  standard every day)

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Body of the Record

• Serving Size (Column 5)
• Write the serving size of each menu item
• Remember to record different serving sizes for
  different age groups if amounts are planned that
  way
• Hint If repeating this menu, production records
  can be duplicated after completion

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Body of the Record

• Planned Servings Student (Column 6)
• Use this column only for reimbursable student
  meals
• Write the number of planned student servings for
  each Menu/Food Item. If recipe, record projected
  servings of recipe, not ingredients

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Body of the Record

• Planned servings Other (Column 7)
• Write the number of additional servings needed
  for adults, contracted meals, a la carte, etc.
• This number should also include CNP employee
  staff meals
• Planned Servings Total (Column 8)
• Add total number of servings needed.
• Columns 6 7 8
• This is what your staff will look at to produce
  the quantity needed.

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Body of the Record

• Amount of Food Used Planned (Column 9)
• Write the total amount of each Food Item you plan
  to use during the meal.
• Use portions, weight, number and can size, or
  measure.

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Production Records

• After the Meal
• Amount of Food Used Actual - Column 10)
• Write the adjusted amounts of each Food Item
  actually used during the meal service. Record
  the actual amount used.
• This column serves as the documentation of the
  actual amounts of each creditable food item used
  in the meal.

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Production Record after meal

• Leftover Amount (Column 11)
• When a Menu Item has been prepared but not
  served, record the amount leftover in this
  column.
• An unopened can, case, package, etc. is not
  considered a leftover.
• Leftovers Stored (Column 12)
• When food has been prepared but not served, and
  must be stored or discarded, use the correct
  letter to show what was done with the food.
• (Ddiscarded/ Sstoreroom/ Ccooler/ Ffreezer)

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• After the meal
• Students Served
• Record the total number of reimbursable meals
  served to students
• Adults Served
• Record the total number of meals served to paid
  adults
• Comments
• This is for your use to note any special events
  or factors that may have affected the meal
  weather, field trips, etc.
• Signature
• After the production record has been completed
  sign and keep on file

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Exercise

• Cheese burger
• French fries
• Vegetables w/dip
• Milk

• Additional information
• Type of bun- wheat
• French fries- 3 oz
• Dip made with low fat mayonnaise
• 1 chocolate milk

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• Practice, Practice, Practice

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