PRODUCTION RECORDS Summer Workshop June 2007 What is on a production record? A) Menu B) Recipe # or Code What is on a production record? C) Portion Size - planned number of portions prepared -Age/grade groups D) # Portions Planned What is on a production record?
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B) Recipe # or Code
C) Portion Size - planned number of portions prepared
D) # Portions Planned
E) Cans, or Cases Used
Actual amount of food used in preparation given in units, such as pounds, #10 cans, dozens, etc.
F) Cooking Time/Temperature
Record of internal temperature of food items prior to serving
G) Corrective Action Code
If corrective action is needed, list SOP based on NFSMI HACCP SOPs
H) Serving Time/Temperature
Record internal temperature of food item(s) prior to serving
I) Actual Number of Portions Prepared
J) Actual Number of Portions Served
K) Leftovers & Code
Counted after students have been served, but before food is thrown away
Menu Item/Food Item
Recipe or Product
Recipe or Product, cont.
Minimum fruit/vegetable portion sizes .....
Quantity of Food Prepared
Actual number of reimbursable meals served (for each age/grade group)
Actual number of non-reimbursable meals served
Leftovers and Substitutes
HACCP Critical Control Points
HACCP - Process Approach
(Admin. Policy #8 SY 2005-06) http://www.michigan.gov/mde/0,1607,7-140-6530_6569-19613--,00.html
(Admin. Policy #9 SY 2004-05)