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Child and Adult Care Food Program

Production Records. Using the Food Buying Guide. Production Records. Used to ensure that enough food will be prepared to meet the minimum portion size requirementsUsed to determine what and how much food to order and purchaseWill serve as reference for staff who may substitute in the kitchen for meal preparationUsed to account for quantities prepared that demonstrate compliance with the meal pattern requirements.

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Child and Adult Care Food Program

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    1. Child and Adult Care Food Program Summer 2008 Nutrition Training Production Records Food Buying Guide

    2. Production Records Using the Food Buying Guide

    3. Production Records Used to ensure that enough food will be prepared to meet the minimum portion size requirements Used to determine what and how much food to order and purchase Will serve as reference for staff who may substitute in the kitchen for meal preparation Used to account for quantities prepared that demonstrate compliance with the meal pattern requirements Production records must be completed to assure that the amount of food prepared and made available to the anticipated number of children and adults at each meal service provides, at a minimum, the portion sizes required by CACFP meal pattern for each child and adult to be served. Can be cycle production records, if you have cycle menus (done ahead of time). Quantities should be expressed in terms of can size, weight, or volume Daily, dated for each approved meal service Production records must be completed to assure that the amount of food prepared and made available to the anticipated number of children and adults at each meal service provides, at a minimum, the portion sizes required by CACFP meal pattern for each child and adult to be served. Can be cycle production records, if you have cycle menus (done ahead of time). Quantities should be expressed in terms of can size, weight, or volume Daily, dated for each approved meal service

    4. Production Records Estimate how many children (by age group) and adults usually eat at each meal. These numbers are used to calculate how much of each meal component is needed Use your menu to write in each component that will be served for the meal Remember these #’s are only estimates. These numbers should be more or match actual meal counts taken at point of service. Or can use daily count of children/adults in attendance that you know will be eating meals.Remember these #’s are only estimates. These numbers should be more or match actual meal counts taken at point of service. Or can use daily count of children/adults in attendance that you know will be eating meals.

    5. Production Records If it is a homemade combination item, write in all the individual components (spaghetti w/meat sauce: m/ma-Ground Beef, g/b-Spaghetti Noodles) If it is a store-bought combination item (chicken nuggets, fish sticks, etc.) a Child Nutrition (CN) Label or a Product Analysis Sheet is needed Indicate if raw or precooked (meats), frozen, canned, fresh

    6. Here is a sample production record. We will fill in the amounts of each meal component as we go along.Here is a sample production record. We will fill in the amounts of each meal component as we go along.

    7. Calculate total amount of meat/meat alternate (ground beef, raw) needed using Meal Pattern Requirements The amounts of meat/meat alternate needed were taken from the CACFP meal pattern for children ages 1-12 years. You can find a copy on Guidance Memorandum #12C.The amounts of meat/meat alternate needed were taken from the CACFP meal pattern for children ages 1-12 years. You can find a copy on Guidance Memorandum #12C.

    8. Food Buying Guide page 1-15 Page 1-15 of the Food Buying Guide (FBG): Beef, ground, fresh or frozen. The FBG is saying that you will get 11.2 (column 3) ounces (column 4) of cooked beef per pound (column 2) of raw beef. FYI: Additional Information (Column 6) .70 x 16oz = 11.2 oz There are differing amounts of fat in the FBG that you can use (30, 26, 24, 12, 10%). The higher the fat content (30%), the lower the yield of cooked meat.Page 1-15 of the Food Buying Guide (FBG): Beef, ground, fresh or frozen. The FBG is saying that you will get 11.2 (column 3) ounces (column 4) of cooked beef per pound (column 2) of raw beef. FYI: Additional Information (Column 6) .70 x 16oz = 11.2 oz There are differing amounts of fat in the FBG that you can use (30, 26, 24, 12, 10%). The higher the fat content (30%), the lower the yield of cooked meat.

    9. Write 5 lbs of raw hamburger under the column “Amounts Prepared.”Write 5 lbs of raw hamburger under the column “Amounts Prepared.”

    10. Calculate the total amount of grain/bread needed using Meal Pattern Requirements The amounts of grain/bread needed were taken from the CACFP meal pattern for children ages 1-12 years. The amount in cups is for cooked pasta or noodle products.The amounts of grain/bread needed were taken from the CACFP meal pattern for children ages 1-12 years. The amount in cups is for cooked pasta or noodle products.

    11. Food Buying Guide page 3-28 Page 3-28 of the FBG: Pasta (Group H): Spaghetti, Regular, Dry. Column 6-Additional Information converted to cups for you. If used columns 3 and 4, it would take 10.6 ˝ cups ÷ 2 = ~5 Ľ cups or 21.2 Ľ cups ÷ 4 = ~5 Ľ cupsPage 3-28 of the FBG: Pasta (Group H): Spaghetti, Regular, Dry. Column 6-Additional Information converted to cups for you. If used columns 3 and 4, it would take 10.6 ˝ cups ÷ 2 = ~5 Ľ cups or 21.2 Ľ cups ÷ 4 = ~5 Ľ cups

    12. Write the amount in the space provided.Write the amount in the space provided.

    13. Calculate total amount of fruit/vegetable needed using Meal Pattern Requirements The amounts of fruit/vegetable needed were taken from the CACFP meal pattern for children ages 1-12 years. The amounts of fruit/vegetable needed were taken from the CACFP meal pattern for children ages 1-12 years.

    14. Food Buying Guide page 2-84 Page 2-84 of FBG: Tomato Products, Canned Tomato Sauce I am using 10 cups of tomato sauce and 9 cups of mixed fruit for training purposes. But your amounts may vary depending on how much sauce you will need for the children you serve. (show example of what 1/8 cup of sauce looks like…which would be ˝ of minimum amount you would need to offer… if serving family style, would have 10 cups in serving bowls and let children serve themselves Since you have a total # of cups you need to serve, will need to convert the Ľ cups to cups.Page 2-84 of FBG: Tomato Products, Canned Tomato Sauce I am using 10 cups of tomato sauce and 9 cups of mixed fruit for training purposes. But your amounts may vary depending on how much sauce you will need for the children you serve. (show example of what 1/8 cup of sauce looks like…which would be ˝ of minimum amount you would need to offer… if serving family style, would have 10 cups in serving bowls and let children serve themselves Since you have a total # of cups you need to serve, will need to convert the Ľ cups to cups.

    15. Food Buying Guide page 2-40 Page 2-40 of FBG: Fruit, Mixed, canned Depends on if you are serving canned fruit with juice or without juice. In this example you can find the information you need in the additional information (Column 6)Page 2-40 of FBG: Fruit, Mixed, canned Depends on if you are serving canned fruit with juice or without juice. In this example you can find the information you need in the additional information (Column 6)

    16. Enter the amounts of food prepared on the appropriate lines.Enter the amounts of food prepared on the appropriate lines.

    17. Child Nutrition (CN) Label The CN label states a product's contribution toward the CACFP meal pattern requirements. When products are combinations of ingredients such as chicken nuggets, fish sticks or pizza purchased, there is no way to disassemble the product and weigh and measure the ingredients to determine the amount of M/MA, F/V and/or G/B that may be credited. CN labels provide this necessary crediting information.

    18. Gorton’s 115 Crunchy Fish Sticks 065545 Three Fried Breaded Fish Sticks (0.54 oz each) provide 0.50 oz equivalent Meat and 0.50 serving of Bread alternate for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 11-05). This example of a CN label for fish sticks says that 3 fish sticks provide ˝ ounce of meat and ˝ serving of bread. We’ll find out how many fish sticks you have to serve to the children in your care to meet the meal pattern requirements.This example of a CN label for fish sticks says that 3 fish sticks provide ˝ ounce of meat and ˝ serving of bread. We’ll find out how many fish sticks you have to serve to the children in your care to meet the meal pattern requirements.

    19. Product Analysis Sheet A combination food may also be credited when a product analysis sheet is on file. It must include a statement of the amount of cooked lean meat/meat alternate, bread/bread alternate and/or fruit/vegetable components in each serving of the food. This sheet must be signed by an official of the manufacturer (not a salesperson). Some food manufacturers who do not participate in the CN labeling program through USDA may still be able to provide product analysis sheets that specify the composition of their products.Some food manufacturers who do not participate in the CN labeling program through USDA may still be able to provide product analysis sheets that specify the composition of their products.

    20. CN Label for Fish Sticks Let’s figure out how many fish sticks must be prepared to meet the meal pattern requirements for the meat/meat alternate component.Let’s figure out how many fish sticks must be prepared to meet the meal pattern requirements for the meat/meat alternate component.

    21. CN Label for Fish Sticks 1-2 year olds: 7 children x 6 fish sticks each = 42 fish sticks 3-5 year olds: 13 children x 9 fish sticks each = 117 fish sticks 6-12 year olds: 9 children x 12 fish sticks each = 108 fish sticks adults: 5 adults x 12 fish sticks each = 60 fish sticks Total fish sticks needed to serve & purchase = 327 fish sticks 327 fish sticks/115 fish sticks per bag = 2.84 or 3 bags of fish sticks need to be purchased Now, let’s calculate how many total fish sticks must be purchased and prepared. We’ll use an example of 7 1-2 year old children, 13 3-5 year old children, 9 6-12 year old children and 5 adults. Multiply these numbers by the number of servings that we calculated on the previous slide (based on the CN label). According to the CN label, you would have to serve 327 fish sticks to meet the meal pattern requirements for these 29 children and 5 adults. Do you think this is a good product? Probably not.Now, let’s calculate how many total fish sticks must be purchased and prepared. We’ll use an example of 7 1-2 year old children, 13 3-5 year old children, 9 6-12 year old children and 5 adults. Multiply these numbers by the number of servings that we calculated on the previous slide (based on the CN label). According to the CN label, you would have to serve 327 fish sticks to meet the meal pattern requirements for these 29 children and 5 adults. Do you think this is a good product? Probably not.

    22. CN Label for Fish Sticks Grain/Bread (g/b) - Requirements 1-2 year olds need ˝ serving each 3-5 year olds need ˝ serving each 6-12 year olds need 1 serving each adults–you would prepare 1 serving each 1 serving = 3 fish sticks = 0.50 oz meat/serving and 0.50 g/b serving 1-2 year olds: *2 servings x 0.50 = 1 g/b serving = *2 servings 3-5 year olds: *3 servings x 0.50 = 1.5 g/b serving = *3 servings 6-12 year olds: *4 servings x 0.50 = 2 g/b serving = *2 servings adults: *4 servings x 0.50 = 2 g/b serving = *2 servings The ‘Blue servings’ is the number of servings you would be serving to satisfy the m/ma requirements. This shows how you would be serving children 1-3 more grain/bread servings then necessary/required.The ‘Blue servings’ is the number of servings you would be serving to satisfy the m/ma requirements. This shows how you would be serving children 1-3 more grain/bread servings then necessary/required.

    23. Other items in red were calculated the same as the examples. For milk you can also list as ˝ pints if that’s what your agency serves. Otherwise, list the # of gallons available. For CN labeled products, just putting number of bags is OK as long as you list the number of the product in each bag (see example), but should be more specific with other products.Other items in red were calculated the same as the examples. For milk you can also list as ˝ pints if that’s what your agency serves. Otherwise, list the # of gallons available. For CN labeled products, just putting number of bags is OK as long as you list the number of the product in each bag (see example), but should be more specific with other products.

    24. Sample Cheat Sheet Once you buy a CN-labeled product, you only need to cut the CN label off of the 1st box purchased and keep that on file. Or keep the product analysis sheet on file. As long as you continue to buy the same product, you can use that label on file as a reference. It is recommended to create a “cheat sheet” for the combination food items on the menus based on the CN label for the product you have purchased. You may also include other food items like snack foods or F/V’s into the chart. You may determine the amount of bread/grain to serve from the What’s In A Meal charts on pages VIII-4-5 and the label information on the package. See the chart above as an example. As long as the same products are used, the food preparer could reference the cheat sheet to determine how much total food to prepare at each meal.Once you buy a CN-labeled product, you only need to cut the CN label off of the 1st box purchased and keep that on file. Or keep the product analysis sheet on file. As long as you continue to buy the same product, you can use that label on file as a reference. It is recommended to create a “cheat sheet” for the combination food items on the menus based on the CN label for the product you have purchased. You may also include other food items like snack foods or F/V’s into the chart. You may determine the amount of bread/grain to serve from the What’s In A Meal charts on pages VIII-4-5 and the label information on the package. See the chart above as an example. As long as the same products are used, the food preparer could reference the cheat sheet to determine how much total food to prepare at each meal.

    25. Non-Creditable Food Items Reminders: Imitation Cheese or Cheese Product: Any item labeled with the wording “imitation” cheese or cheese “product” does not meet the requirements for use in food-based menu planning approaches and is NOT creditable towards meal pattern requirements. Velveeta: is considered a cheese product. It no longer abides by the standard of identity for processed cheese; therefore, it no longer counts as a meat/meat alternate item. Cheese Sauce: Cheese sauce also needs a CN label or product analysis sheet in order to be credited toward the CACFP meal pattern. The nutrient content does not remain intact and therefore these products are not creditableThe nutrient content does not remain intact and therefore these products are not creditable

    26. Sample CN label for cheese sauce. It says that each 4 ounce serving (by weight) of cheese sauce provides 2 ounces of meat alternate.Sample CN label for cheese sauce. It says that each 4 ounce serving (by weight) of cheese sauce provides 2 ounces of meat alternate.

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