Transcript Food Production

Food Production
Production Planning and
Recordkeeping
Good Food Depends Upon…
1.
2.
3.
4.
5.
6.
7.
Quality food products purchased
How food is stored
Recipes used
Amount of ingredients
Preparation procedures
Holding
Service
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
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
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)
Food Production Records
Used for
• planning,
• controlling and
• documenting food production
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
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
Completing a Production Record
Before the Meal cont’d…
• 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
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
Body of the Production Record
– Credit Bread items as finished product
– Condiments served should also be listed in
this column
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)
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
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
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.
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.
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.
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.
(D=discarded/ S=storeroom/ C=cooler/ F=freezer)
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
Exercise
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Cheese burger
French fries
Vegetables w/dip
Milk
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Additional information
Type of bun- wheat
French fries- 3 oz
Dip made with low fat
mayonnaise
• 1% chocolate milk
Practice, Practice, Practice
Food Based Menu Production Record
Wrens High
2/21/07
Site
Meal Date
Signature
Menu:
Spaghetti w/ Meat Sauce
Pepperoni Pizza
Green Salad
Whole Kernel Corn
Apples (Fresh)
Sliced Peaches
(1)
Person
Responsible
Serv.
Size
¾ c.
1
slice
½ c.
½ c.
Credit Per Meal Component
M/MA
F/V
G/B
Oz.
Cups
Serv.
2
3/8 c.
1
2
1/8 c.
2
½
½
½
½
1 small
½ c.
(2)
Menu/Food Item
(Include Form Used)
Spaghetti w/ Meat Sauce
Ground Beef
Onions (dehydrated)
Tomato puree (canned)
Spaghetti (dry)
(3)
Recipe
or
Product
Number
D-35
Pepperoni Pizza
Green Salad
Lettuce
Tomatoes
Carrots (shredded)
Purple Cabbage
Ranch Dressing (fat free)
WH-20
Whole Kernel Corn
Apples (fresh)
Sliced Peaches (in light syrup)
WH-15
* D = Discard R = Refrigerator F = Freezer
Milk
Serv.
Breakfast
Served:
Lunch
Served:
Students
Students
Adults
Adults
Menu:
Serv.
Size
8 oz
Choice of Milk
350
40
Credit Per Meal Component
M/MA
F/V
G/B
Milk
Oz.
Cups
Serv. Serv.
1
c.
c.
c.
c.
Planned Servings
(4)
Age or
Grade
Group
9-12
(5)
Serv
Size
¾ c.
(6)
Students
90
(7)
Other
10
(8)
Total
100
9-12
1 slice
300
50
350
9-12
½ c.
150
50
200
Amount of Food Used
Leftovers
(9)
Planned
(10)
Actual
(11)
Amount
17#
1½c
1 gal 2 c
9# 8 oz
17#
1½c
1 gal 2 c
9# 8 oz
-----------
350
375
20#
20#
3#
2#
---------8 #10
60
70
9-12
1.5 oz
150
50
200
20#
20#
3#
2#
200
9-12
9-12
9-12
½ c.
1 small
½ c.
125
60
50
25
10
20
150
70
70
7 #10
70
70
(12)
*
1 qt.
D
2 cups
-------------------
D