Why are Production Records Important?. The paper copy is a legal document for meal claiming. Accurate and complete production records are necessary to support the claim for reimbursable meals. Identify information needed for nutrient analysis of school meals.
Select “Daily Production Report Worksheet-Nutrient Standards for School Meals” and click view.
Select the date range you would like to view/print and click view.
As a tip, only select and print a couple days in advance so you have the most current and up to date production record.
Serving size and unit
These are the result of the Lead “projecting” in WebSMARTT the number of students who will eat that item.
Nutrition Service employees must write the number of portions prepared for every food item and every food component served.
The quantity prepared can be different from the original (planned) projection.
Actual number of nuggets prepared for meal service was 220
The number of chicken nuggets originally projected was 180
Time and temperature must be recorded for all hot items
The time an item is taken out of the refrigerator must be recorded for all cold items
Any leftovers or additions to the production record needs to be listed.
The serving size needs to be written on the Production Record.
Recipe items (s-items) need to have to the menu item # recorded. Items like fruit or vegetables with Item IDs do not need to have the number recorded.
You can find the correct portion size on a previous Production Records
Cross out menu items and the serving sizes that are not being served
Reimbursable student meals and earned student meals
Includes adult meals sold (earned, and on account) and student second meals
The total number of student, seconds and adult meals served can be found on the Sales and Meal Count Report that prints with your end of day paperwork
Sum adult meals and total student meals (seconds).
This number includes earned meals
Students Served are both reimbursable student meals and earned student meals.
Seconds/Adults Served are adult meals sold and student second meals
Leads need to sign and date the last page of the production record for each meal service served (breakfast, Lunch, FFVP, Head Start and Supper).
If you have any questions about Production Records, please contact your Program Manager.