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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

Summer Workshop

June 2007


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What is on a production record?

A) Menu

B) Recipe # or Code


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What is on a production record?

C) Portion Size - planned number of portions prepared

-Age/grade groups

D) # Portions Planned


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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.


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What is on a production record?

F) Cooking Time/Temperature

Record of internal temperature of food items prior to serving


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What is on a production record?

G) Corrective Action Code

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


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What is on a production record?

H) Serving Time/Temperature

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


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What is on a production record?

I) Actual Number of Portions Prepared

J) Actual Number of Portions Served


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What is on a production record?

K) Leftovers & Code

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


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What is on a production record?

Other Information

  • Leftover codes

  • Substitutions

  • Comments for special conditions like field trips, weather, etc.


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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)


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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)


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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


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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


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What is on a production record?

Leftovers and Substitutes

  • Salisbury Steak?

  • Chicken Nuggets?


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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


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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


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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


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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)


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Salad Dressing

  • Meal component?

  • Recipe number/packet size

  • Planned number of portions (Food Buying Guide, p. 5-7)


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Italian Bread

  • Meal component?

  • Portion size based on age of child

  • Planned number of portions (Food Buying Guide, p. 3-20)


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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)


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Milk

  • Meal component?

  • Must offer a variety of fat contents

    (Admin. Policy #9 SY 2004-05)

  • Variety of flavors may be offered


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Production Record Examples

  • Food Based Traditional

  • Food Based Enhanced


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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


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Amounts/Portion Info

  • Salisbury Steak

  • Baked Potato

  • Fresh Veggies

  • Low-fat Ranch Dressing

  • Cherry Cobbler

  • Milk, Variety


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Record Keeping

  • Production records must be retained for “3 years” plus the current year

  • Possible period for an audit


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Production Records

Contact Information:

  • Gloria Zunker

  • Phone 517-241-2096

  • [email protected]


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