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Food Production

Food Production. Production Planning and Recordkeeping. Good Food Depends Upon…. Quality food products purchased How food is stored Recipes used Amount of ingredients Preparation procedures Holding Service. Records.

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Food Production

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  1. Food Production Production Planning and Recordkeeping

  2. Good Food Depends Upon… • Quality food products purchased • How food is stored • Recipes used • Amount of ingredients • Preparation procedures • Holding • Service

  3. 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

  4. 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

  5. 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)

  6. Food Production Records Used for • planning, • controlling and • documenting food production

  7. 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

  8. 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

  9. 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

  10. 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

  11. Body of the Production Record • Credit Bread items as finished product • Condiments served should also be listed in this column

  12. 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)

  13. 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

  14. 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

  15. 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.

  16. 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.

  17. 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.

  18. 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)

  19. 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

  20. Cheese burger French fries Vegetables w/dip Milk Additional information Type of bun- wheat French fries- 3 oz Dip made with low fat mayonnaise 1% chocolate milk Exercise

  21. Practice, Practice, Practice

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