FOOD PRODUCTION RECORDS

1. FOOD PRODUCTION RECORDS Presented By Reyna Morales

2. Guide to Complete Food Production Records Step by Step!!

3. Food Production Records • Purpose: •     a) To help plan food preparation every day • b) To record what was served on that day •  c) Provide proof of refundable meals • Includes: • What foods have been prepared • b) What recipes are used • c) Portions of food served • d) Show food requirements  for that day

4. Food Production Records Form

5. Step One

6. Step Two • Food items: • According to your menu  you fill in each item under the category in which  the article belongs.

8. Step Three (14)Product Code or Recipe Number • We look for the recipes that we will need, either USDA recipes, or recipes created by your District. • If we are going to combine vegetables or serve salads we have to  have recipes. • For fruits and vegetables, we can use the Food Buying Guide (FBG). • They can also be products that have CN Label.

10. Step Four • Serving size to be served, food department has regulations to follow, for breakfast and lunch. • The requirements must be followed for • Meat or meat equivalent • Vegetables • Dark Greens • Red / Orange • Beans / Peas • Starch • Other Vegetables • Additional Vegetables • Fruit • Grain • Milk • Other meal (15)Portion Sized as Served

12. Step Five Recipes with two or more ingredients have different Componentsand  Contributions CN Label are combined products such as Chicken Nuggets Fish Sticks, Pizza, Hamburger Patty . Vegetables that you only get half credit for a portion like Romaine lettuce and Spinach 1C = 1 / 2C 1 / 2C = 1 / 4C Fruits such as Apple, Anjou Pear or Bosc Bartlett Pear each equals, 1 cup of fruit (16)Components Contribution

14. Step Six • How to calculate how much food we are going to prepare? • Accounts that take us every morning.   • For the enrolled students. (17)Number of Students Meals Planned

16. Step Seven • Number of adults and A la carte meals for adults • Ticket sales Regular planning. • Regular planning (18)Number of Adults and A la Carte Meals Planned

18. Step Eight • Rations allowed per unit of purchase • Pound: Meat or alternatives of meat, vegetables, fruits, grains • milk and other foods, we look at the guide to buying • Food will tell you how many pounds or food cans you need • Cases: On the label of the box brings as many portions or • rations you're going to serve by box. • Recipes: Each recipe already brings the measurements for 1, 25, 50 100 portions to serve. (19) Allowable Servings Per Purchase Unite

20. Step Nine (20) Total Quantity of Food Prepared (Pounds/Case/Can/Recipe. Honeydew Fresh 1/4 Cup-4.90 the portion we need is 1/2 Cup and the serving per Purchase unit is 1/4 Cup =4.90 we have to do a division between 2 1/4Cup=4.90 /2=2.45 1/2 Cup-2.45 Example: 100/4.90=20.41 # melon to serve 1/4 cup fruit 100/2.45=40.82 # melon to serve 1/2 cup of fruit

21. FBG

26. Step Ten (21)Number of Portions Prepared How much is the total food we're going to prepare including students and adults.

28. Step Eleven 22)Number of Portions Leftover • Number of portions leftover: • The leftover food is counted. • It compares to the method used to monitor, • with the number of servings prepared. • Prepared food 420 • Students 405 • Adults 2

29. Methods for monitoring breakfast or lunch • Clicker • Counting sheets • Computer monitor

31. (23)Number of Portions Used We check the counts that we have of monitoring, including students, adult or non-program who were served, the portions we prepare, the leftovers we have so we can keep track of the total food served by the day.

33. Step Twelve (24)Comments • In the last column you put comments. • We threw it away. • We kept it. • Special foods (soy milk or student with restrictions on food)

36. Question????