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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 l.jpg

Food Production

Production Planning and Recordkeeping


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Good Food Depends Upon…

  • Quality food products purchased

  • How food is stored

  • Recipes used

  • Amount of ingredients

  • Preparation procedures

  • Holding

  • Service


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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


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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


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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)


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Food Production Records

Used for

  • planning,

  • controlling and

  • documenting food production


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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


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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


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    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


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    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


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    Body of the Production Record

    • Credit Bread items as finished product

    • Condiments served should also be listed in this column


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    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)


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    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


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    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


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    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.


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    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.


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    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.


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    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)


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    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


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    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