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PRODUCTION RECORDS. Summer Workshop June 2007. What is on a production record?. A) Menu B) Recipe # or Code. What is on a production record?. C) Portion Size - planned number of portions prepared -Age/grade groups D) # Portions Planned. What is on a production record?.

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production records

PRODUCTION RECORDS

Summer Workshop

June 2007

what is on a production record
What is on a production record?

A) Menu

B) Recipe # or Code

what is on a production record1
What is on a production record?

C) Portion Size - planned number of portions prepared

-Age/grade groups

D) # Portions Planned

what is on a production record2
What is on a production record?

E) Cans, or Cases Used

Actual amount of food used in preparation given in units, such as pounds, #10 cans, dozens, etc.

what is on a production record3
What is on a production record?

F) Cooking Time/Temperature

Record of internal temperature of food items prior to serving

what is on a production record4
What is on a production record?

G) Corrective Action Code

If corrective action is needed, list SOP based on NFSMI HACCP SOPs

what is on a production record5
What is on a production record?

H) Serving Time/Temperature

Record internal temperature of food item(s) prior to serving

what is on a production record6
What is on a production record?

I) Actual Number of Portions Prepared

J) Actual Number of Portions Served

what is on a production record7
What is on a production record?

K) Leftovers & Code

Counted after students have been served, but before food is thrown away

what is on a production record8
What is on a production record?

Other Information

  • Leftover codes
  • Substitutions
  • Comments for special conditions like field trips, weather, etc.
what is on a production record9
What is on a production record?

Menu:

  • Salisbury Steak
  • Chicken Nuggets
  • Baked Potato
  • Fresh Veggie Cup (Carrots, Broccoli & Cherry tomatoes)
  • Cherry Cobbler
  • Whole Wheat Roll
  • BBQ Sauce
  • Lowfat Ranch Dressing
  • Milk
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What is on a production record?

Menu Item/Food Item

  • List all food items, including condiments
  • Important for future monitoring by state agency
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What is on a production record?

Recipe or Product

  • Specify exact recipe and product
  • USDA quantity recipe has a “number”Example: Chicken or Turkey Taco (D-13C)
  • General Mills or Post Cereal
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What is on a production record?

Recipe or Product, cont.

  • Name of food and its formExample: Shredded lettuce
  • Brand names and code no. Brakebush Chicken Nuggets (4307)
what is on a production record13
What is on a production record?
  • Portion Size - Identify the age or grade group being served
  • If different age/grade groups are served, adjusted portion sizes must be shown
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What is on a production record?
  • Example: K-6
    • Chicken Nuggets – 4 each / 2oz
  • Example: 7-12
    • Chicken Nuggets – __each / __ oz
          • (Enhanced Meal Pattern)
what is on a production record15
What is on a production record?

Portion Sizes

  • Admin. Policy No. 8 SY 2004-05

Minimum fruit/vegetable portion sizes .....

  • Fruit/vegetable minimum portion size as part of a reimbursable meal is ¼ cup
what is on a production record16
What is on a production record?

Quantity of Food Prepared

  • Stated as number of servings, pounds, or cans
  • Example: Salisbury Steak (D-33) 200 svg.
    • 2 oz. meat/meat alternate
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What is on a production record?

Actual number of reimbursable meals served (for each age/grade group)

  • Student servings - 190
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What is on a production record?

Actual number of non-reimbursable meals served

  • A la carte servings - 0
  • Adult servings - 10
what is on a production record19
What is on a production record?

Leftovers and Substitutes

  • Salisbury Steak?
  • Chicken Nuggets?
what is on a production record20
What is on a production record?

HACCP Orientation

  • Record temperature
  • Record time at which temperature was recorded
  • Record of temperature stays with product, less likely to lose
what is on a production record21
What is on a production record?

HACCP Critical Control Points

  • End point of cooking temperature
  • Serving temperature
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What is on a production record?

HACCP - Process Approach

  • Classifies foods according to the number of times a menu item makes a complete trip through the temperature danger zone
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What is on a production record?

HACCP

  • Process 1- No Cook
  • Process 2 – Same Day Service
  • Process 3 – Complex Food Prep
    • Assign menu items to one of the three process groups
lasagna
Lasagna
  • Meal components?
  • Recipe number
  • USDA Recipes for Schools

(Admin. Policy #8 SY 2005-06) http://www.michigan.gov/mde/0,1607,7-140-6530_6569-19613--,00.html

  • CN label (Food Buying Guide, Appendix C)
  • Portion size based on age of child
  • Planned number of portions
lettuce salad
Lettuce Salad
  • Meal component?
  • Recipe number
  • Product yield
  • Portion size based on age of child
  • Planned number of portions (Food Buying Guide, p. 2-46)
salad dressing
Salad Dressing
  • Meal component?
  • Recipe number/packet size
  • Planned number of portions (Food Buying Guide, p. 5-7)
italian bread
Italian Bread
  • Meal component?
  • Portion size based on age of child
  • Planned number of portions (Food Buying Guide, p. 3-20)
peaches
Peaches
  • Meal component?
  • Canned, fresh or frozen?
  • Portion size based on age of child
  • Planned number of portions (Food Buying Guide, p. 2-53 thru 2-56)
slide31
Milk
  • Meal component?
  • Must offer a variety of fat contents

(Admin. Policy #9 SY 2004-05)

  • Variety of flavors may be offered
production record examples
Production Record Examples
  • Food Based Traditional
  • Food Based Enhanced
does accuracy matter
Does accuracy matter?
  • Production records help prepare the on-site Coordinated Review Effort and Nutrition Review
  • Production records are required for the Coordinated Review Effort
amounts portion info
Amounts/Portion Info
  • Salisbury Steak
  • Baked Potato
  • Fresh Veggies
  • Low-fat Ranch Dressing
  • Cherry Cobbler
  • Milk, Variety
record keeping
Record Keeping
  • Production records must be retained for “3 years” plus the current year
  • Possible period for an audit
production records1
Production Records

Contact Information:

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