PRODUCTION RECORDS

1. PRODUCTION RECORDS WHAT IS IT?? • Kitchen Tool • Blueprint WHY??? • Portion Control • Sufficient Food • Eliminates Overproduction • Ordering Facilitator • Cost Control • Nutritional Documentation • State Makes Us! District Will Not Receive Gov’t Funding-----$$$$$$$$$$$ ! • WHEN SHOULD WE DO?? WHO SHOULD DO?? • Plan Ahead!! Start Friday for the following week’s menu. • Share the work! Assign sections of production records to the person preparing that specific food. (Examples: Cold Sandwich Prep Person ---- Completes Cold Sandwich Information on the Production Record; Deli Bar Person --- Completes Deli Theme Bar Production Record; Fruit Preparer --- Completes Fruit Information on the Production Record) • Complete Daily! All information should be completed by end of serving day. • “PR” INSTRUCTIONS: • Pre- Paid & Paid Meals served for the day. This number • should come from your cashiers’ reports. • (Examples: Crinkle/Commodity/Oven Baked; Shoestring/McCain-Lamb-Simplot/Fried; Smile/McCain or Ore-Ida/Oven Baked) • Fresh-Use 1 Each • (Examples: ½ Cup; ¾ Cup) • Dinner Roll/Biscuit: Enter 1 Each. • Gravy/Sauce: Use Serving Utensil Size. • (Example: 2 Oz. Ladle) • 9- # OF PORTIONS PREPARED: List for each menu item. • 10-# OF PORTIONS LEFTOVER: Count or estimate portions remaining at end of day for each menu item. • Enter Portion Numbers. • 11- # OF PORTIONS USED: • Number Prepared (#9) -- Number Leftover (#10) • = Number of Portions Used (#11) • ****- VERIFY NUMBERS DAILY!! • 12- # REIMBURSABLE LUNCH: Only necessary for schools where “SMI” will be done! Estimate breakdown of items. Total Reimbursable Entrees should equal Cashiers’ Total of Reimbursable Meals. • ****- VERIFY NUMBERS DAILY!! • Total Reimbursable Lunch & Non-Reimbursable (#12) should never exceed # of Servings Used (#11) • Number Prepared/Made (#9) -- Number Leftover(#10) • = Number of Portions Used (#11) • 13- TOTAL MILK USAGE: • List Usage by Variety.(Examples: 1% Choc.; 2% White; Skim; 1% Strawberry; Whole,….) • Estimate Approximate Milk Taken with Reimbursable Meals for “SMI” Week • 14- PREPARED BY: Primary Person completing form should sign. • ASK QUESTIONS!!

2. Production Record #51

3. PRODUCTION RECORDS WHY??? • Documents Nutritional Integrity • Insures Sufficient Food • Controls Portions • Controls Program’ s Food Cost • Verifies HACCP & Biosecurity • Eliminates Overproduction • Facilitates Ordering • Required by State & USDA! District Will Not Receive Gov’t Funding-----$$$$$$$$$$$ !

4. PRODUCTION RECORDS WHEN SHOULD WE DO THEM?? WHO SHOULD DO THEM?? • Plan Ahead!! Start Friday for following week. • Pre-enter data when menu is completed. (Cycle Menus simplify this task.) • Share work!Assign sections or have separate PR for staff preparing specific foods. (Examples: Fruit, Cold Sandwiches, Salads, Veggie Bar…) • Complete by end of serving day.

5. Production Records Required For: • National School Lunch Program (NSLP) • School Breakfast Program (SBP) • After School Snack Program (ASSP)

6. PRODUCTION RECORDS FOR NSLP & SBP • Daily Menu Production Record/Excel : • #51 Letter & Legal • #51S Letter (Spanish) • #83 HACCP • Theme Bar Production Record (#89) • Salad Bars, Deli Bars, Self Serve Bars Use State agency forms unless LEA has format containing same information.

7. OPTIONAL PRODUCTION RECORDS • Cold Vegetable Bar (#156) Use for “Farm Stand” or “Harvest” type bar offering variety of cold vegetables daily. • Fruit Bar (#152) Use when offering variety of fruits daily.

8. FORMS www.nj.gov/agriculture/applic/forms/#5

9. Production Record #51 FSD or Vendor --- Can Complete Complete Actual Day

10. Production Record #51S

11. HACCP Production Record #83

12. HACCP Production Record #83 VEGGIE GROUPS • Daily HACCP Menu Production Record:

13. HACCP Production Record #83 6 Columns • Daily HACCP Menu Production Record:

14. WEEKLY THEME BAR Production Record #89 WEEKLY

15. PRODUCTION RECORD Instructions #51 • SITE: Record Name of School/Site. • Serving Line:Record Name of Specific Line. Ensures each line is meeting daily & weekly requirements. (Examples: Pizza Line, Grill Line, Deli Line etc.) • MEAL TYPE:Check Box --- Breakfast or Lunch.

16. PRODUCTION RECORD Instructions#51 • OFFER vs. SERVE:Check Box --- Yes or NO. • DATE: Enter Date Menu is Served. • GRADE GROUP: Check Box Used for Meal Planning. K-5 6-8 K-8 9-12

17. TOTAL MEALS SERVEDTOP Right • # STUDENTS: BREAKFASTS/LUNCHES • Reimbursable! • Total Free, Reduced, Pre-Paid & Paid Meals. • Use number from cashiers’/POS reports. • # ADULTS: BREAKFASTS/LUNCHES • Number from cashiers’ reports/POS reports. • No adult meals --- Enter “0”. • TOTAL: Add Student + Adult Meals.

18. PRODUCTION RECORD #51Instructions • MENU ITEM: • List all items part of reimbursable meal. • Use your menu! • No a la carte items. • Condiments --- AR Week Only or if FSD requires. List all condiments used for meal. Examples: Breakfast - Pancake syrup, jelly, cream cheese… Lunch: Salad dressings, margarine, pickles, Parmesan cheese, ketchup, mustard, mayo, salt…

19. PRODUCTION RECORD #51 • RECIPE NUMBER or PRODUCT NAME/CODE: • Must be Accurate and Complete! • Record Standardized Recipe number! • No Recipe ---- Contact FSD. • Use PRODUCT NAME/CODE for: Prepared, purchased food, requires no additional ingredients ---- simply cook. List Brand Name/Code. (Example: Chicken Nuggets- Tyson /CN #12345)

20. RECIPE NUMBER or PRODUCT NAME/CODETIPS • Fruits or Veggies: No brand or recipe # required, unless combination of items. (Items Requiring Recipe #: Tossed Salad; Celery-Carrot Sticks; Broccoli Salad; Cole Slaw…) • Fruits or Veggies: Enter --- Canned; Frozen; Fresh. • French Fries: Enter Variety, Brand & Cooking Method. (Examples: Crinkle/Commodity/Oven Baked; Shoestring/McCain/Fried; Smile/McCain/Oven Baked)

21. RECIPE NUMBER or PRODUCT NAME/CODETIPS • Pizza: Enter Variety & Brand. (Examples: French Bread - 8” or 6”/Nardone; Round 5”/Tony’s; Stuffed Crust/Schwan’s • Dinner Roll/Biscuit: Enter Brand & Variety or Code. (Examples: Pechter’s/ Bridgeford/Pillsbury; Split Top; Pan; #302)

22. PRODUCTION RECORD Instructions#51 • HACCP Process: • List for each menu item. No Cook “NC” Same Day “SD” Complex “C” • Refer to “HACCP Process/Critical Control Points CCP/Critical Limits CL” at Bottom Left of PR for correct procedures.

23. PRODUCTION RECORD Instructions#51 • PORTION SIZE: • List for each menu item. • Fruits: Use Volume Size---Not Weight in Ounces!! (Examples: ½ Cup; ¼ Cup) Fresh-Use 1 Each. • Veggies: Use Volume Size---Not Weight in Ounces!(Examples: ½ Cup; ¼ Cup) • Sandwiches: Use 1 Each.

24. Portion Size TIPS • Nuggets/Tacos/French Toast Sticks ------- Countable Items: Use Quantity. (Examples: Chicken Nuggets/Tenders or Mozz. Sticks- 5 or 6 Each; French Toast Sticks - 4 Each) • Other Protein Items: Use Ounces. (Examples: Turkey- 3 oz.; Egg Pattie- 1 ½ oz.; Sausage Link- 1 oz.) • Protein Served w/Sauce: Check Out Standardized Recipe Portion Size! (Examples: Meat Sauce- ½ Cup; Spaghetti & Meat Sauce Recipe- ¾c)

25. Portion SizeTIPS • Pasta/Noodles/Stuffing/Rice: Use Portion Size/ Volume. (Examples: ½ Cup; ¾ Cup) • Dinner Roll/Biscuit: Enter 1 Each or Ounces. • Gravy/Sauce: Use Serving Utensil Size. (Example: 2 oz. Ladle)

26. CREDITABLE MEAL COMPONENT • MEAT/MEAT ALT. Oz. Equiv. --- Refer To: • CN Label • Product Formulation Statements --- Non-CN • USDA Food Buying Guide www.nj.gov/agriculture/forms/#5 • Portion vs. Oz Equivalent • 3 oz. Hamburger on 2 oz. WGR Bun: Portion - 1 each Meat/Oz. Eq. – 2 oz. Grain/Oz. Eq. – WGR 2 oz.

27. Sample CN Label Child Nutrition Label

28. Product Formulation Statement Non-CN Labeled Products Signed by Authorized Manuf. Rep. Provides Eq. Meal Contribution

29. Food Buying Guide Provides Eq. Meal Contribution 4 SECTIONS: #1 – Meat/Mt.Alternates #2 - Veg & Fruits #3 – Grains #4 - Milk

30. CREDITABLE MEAL COMPONENT • GRAINS --- Oz. Equivalent: • All Grains MUST be WGR --- Whole Grain Rich. • Check Out Grains Fact Sheet Form #104. • Refer to USDA Whole Grain Oz. Eq. Requirements Chart, Form #33. • Example: WGR Pancakes 1.2 oz. = 1 oz. equiv. WGR Dinner Roll 1 oz. = 1 oz. equiv.

31. Whole Grain Oz. Eq. Requirements Chart #33 Provides Eq. Meal Contribution Based on Weight of Grain Separated into Groups Based on Types of Grains

32. CREDITABLE MEAL COMPONENT • VEGTABLES --- CUPS/GROUPS: • Indicate Creditable Amount in Cups. • Place Amount Under Correct Sub-Group. - Dark Green - Red/Orange - Legumes - Starchy - Other

33. CREDITABLE MEAL COMPONENT • VEGTABLES --- PORTION vs. EQUIVALENT • Could be Same: Example: Portion - ½ cup Fries Eq. - ½ cup Fries • Could be Different: Example: Portion - 1 cup Romaine Eq. - ½ cup Romaine

34. WEEKLY COLD VEGETABLE BAR Production Record #156 Weekly Veg. Sub-Groups Color Coded

35. WEEKLY COLD VEGETABLE BAR Production Record #156 Page 2

36. CREDITABLE MEAL COMPONENT • FRUIT ---- Creditable Amount Must be Entered in CUPS • FRUIT --- PORTION vs. EQUIVALENT • Canned Could be Same: E.g.: Portion - ½ cup Canned Peaches Eq. - ½ cup Canned Peaches

37. CREDITABLE MEAL COMPONENT • FRUIT --- PORTION vs. EQUIVALENT • Fresh Could be Different: E.g.: Portion - 1 each Banana (petite) Eq. - ½ cup Banana • Dried Will be Different: E.g.: Portion – ¼ cup or 1.3 oz. box Raisins Eq. - ½ cup Raisins

38. WEEKLY FRUIT BAR Production Record #152 Weekly Canned/ Fresh/Juice/Dried Color Coded

39. PRODUCTION RECORD Instructions#51 • # OF PORTIONS PLANNED: List for each menu item. • # OF PORTIONS LEFTOVER: Count or estimate portions remaining at end of day for each menu item. Enter Remaining Portion Numbers.

40. PORTIONS USED • # REIMBURSABLE MEALS: • VERIFY NUMBERS DAILY!! • Number Planned Minus Leftovers Minus Non-Reimbursable = Reimbursable Meals • # NON-REIMBURSABLE: (Adult/ A La Carte/ Seconds) • VERIFY NUMBERS DAILY!! • Number Planned Minus Leftovers Minus Reimbursable = Non-Reimbursable • May need to Estimate!

41. TEMPERATURES • HACCP Monitoring/COOKING: • Write down TEMPERATURE before placing into warmer or on steam-table. • Write down TIMEthe temperature is taken. • If receiving from central kitchen or commercial vendor, the prep kitchen should take & record times & temps. • BATCH COOKING --- Write down TIME & TEMPERATURE for each lunch periodor after each batch.

42. TEMPERATURES • HACCP Monitoring/HOLDING: • Write down TEMPERATURE of food in warmer. • Write down TIME the temperature is taken. • Take at least 1 TIME & TEMPERATUREdaily. • Always --- Check Temperature of warmer/holding unit.

43. TEMPERATURES • HACCP Monitoring/COOLING: • Write down TIME & TEMPERATURE within 2 hours should be 70°F or below. • Write down TIME & TEMPERATURE within next 4 hrs. • See “Complex HACCP Process” Cooling details at bottom of PR. • Refer to “Instructions” in SOP #4 --- Rapid Chilling.

44. PRODUCTION RECORD BOTTOM RIGHT • TOTAL MILK USAGE: • List Usage by Variety. 1% White; Fat Free Choc./Strawberry; Fat Free White… • Temperature --- Take at Least Once! • Signature: Primary Person completing form or Manager --- Sign.

45. PRODUCTION RECORD RESOURCES • The Food Buying Guide for Child Nutrition Programs • School Lunch Meal Pattern, Form #198 • School Breakfast Pattern, Form #91 • School Lunch Meal Pattern Fact Sheet, Form #181

46. PRODUCTION RECORD RESOURCES • School Lunch Meal Pattern Veg. Sub-Groups Form #138 • Whole Grain Resource for Nat’l School Lunch Program & School Breakfast Prog. • USDA WGR Oz. Equivalent Requirements for School Nutrition Prog., Form #33 • School Lunch Meal Pattern Grains Fact Sheet, Form #104

47. PRODUCTION RECORD Instructions IMPORTANT:Incomplete or Incorrect PR --- May Result in Fiscal Action on Administrative Review! FORMS & INSTRUCTIONS!! www.nj.gov/agriculture/applic/forms/#5

48. After School Snack Program Production Record #189 Weekly

49. ASSP PRODUCTION RECORDInstructionsTOP • Week of:Enter Monday’s Date for Serving Week. • School:Enter School or Site. • Supervisor Signature:Supervisor should Sign & Verify Production Record is Correct.

50. ASSP PRODUCTION RECORDInstructions • Column #1: DATE • Enter Date of Snack Service. • Column #2: FOOD ITEM • Use Menu. • List Items Next to Correct Meal Component.