Understanding Production Records for Menu Planning in Food Service

This presentation provides valuable insights into the importance of maintaining accurate production records in food service to ensure compliance with meal pattern requirements. It covers topics such as the purpose of production records, who should be involved, where to keep the records, when to fill them out, and why they are essential. Additionally, sample menus, production records, and the SFSP meal pattern are included to aid in effective menu planning and management of food costs and waste.

• Production Records
• Menu Planning
• Food Service
• Compliance
• Meal Pattern

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1. Professional Development Credit Hours = .50

2. Production Records It is a requirement that all sponsors keep accurate records demonstrating that the meals served to children meet meal pattern requirements. This power point is designed to help you understand the purpose of keeping accurate production record s and assist you in menu planning. Topics The What, Who, Where, When & Why of a Production Record? ~ Slide 3 SFSP Meal Pattern ~ Slide 4 Sample Menu ~ Slide 5 Sample Production Record before meal service ~ Slide 6 Sample Production Record after meal service ~ Slide 7 What should be filled in after meal service ~ Slide 8 2

3. Production Records What? A production record which demonstrates that you are serving at least the minimum required serving size of each required component for each meal type. Who? Food Service Director and/or Cook Where? This is a working document that should be in the kitchen where the food is being prepared. When? Some information may be filled in prior to meal preparation, and the remainder after the meal service is complete. Why? Production records are your supporting documentation that you are in compliance with the SFSP meal pattern requirements. Production records are also a useful planning tool and can help you manage your food costs and food waste. 3

4. SFSP Meal Pattern Use this to plan your menu and ensure that you are offering all of the required components. MEAL FOOD COMPONENTS AMOUNT Fluid Milk 1 cup Breakfast (OVS: 4 items offered) Juice or Fruit or Vegetable 1/2 cup Grain/Bread 1 serving Fluid Milk 1 cup Juice or Fruit or Vegetable (2 servings) cup total Lunch/Supper Meat/Meat Alternate 2 ounces Grain/Bread 1 serving Fluid Milk 1 cup Juice or Fruit or Vegetable cup Snack (any two items) Meat/Meat Alternate 1 ounce Grain/Bread 1 serving 4

5. Heres a sample menu for a lunch or supper meal service. Notice there are five meal components being offered. It s very important to use the correct measuring tools (cups, spoons, ladles, scales, etc.) to ensure you re offering at least the minimum required serving sizes. Salmon Meat/Meat alternate 2 ounces Dinner Roll, Whole wheat Grain 1 each Broccoli Fruit/Vegetable 1/2 cup Milk 8 ounces Milk, Skim Bell Pepper Fruit/Vegetable 1/4 cup 5

6. Sample Production Record Date: 7/28/14 Meal: Supper This is what your production record for your supper meal service should look like BEFORE the meal service. Complete before the meal service # of Planned Servings # of # of # of # Menu Item Serving Size Servings per Unit Servings Prepared Servings Servings Leftover to Children & Program Adults Salmon 2 oz 250 4/8oz Fish 300 Dinner Roll, Whole wheat 1 ea 250 12/package 300 Broccoli 1/2c 250 8/Broccoli 300 Milk, Skim 8 oz 250 125/cs 300 Bell Pepper 1/4c 250 7/Pepper 300 Click here for Attachment 23-production record sample and prototype 6

7. Production Records AFTER THE MEAL SERVICE: Number of meals served to children and program adults Number of meals leftover Reflect any changes or differences from the planned menu (there were not enough broccoli florets available throughout the entire meal service so they were substituted with peaches to meet the fruit/vegetable requirement) 7

8. Sample Production Record Date: 7/28/14 Meal: Supper This is what your production record should look like AFTER the meal service. Complete after the meal service Serving Size # of Planned Servings # of Servings per Unit # of Servings Prepared # of Servings to Children & Program Adults # Menu Item Servings Leftover 2 oz 250 4/8oz Fish Salmon 300 275 25 1 ea 250 12/package Dinner Roll, Whole wheat 300 250 50 1/2c 250 8/Broccoli Broccoli 0 0 0 1/2 c ------ 1 each *Peaches 50 50 0 8 oz 250 125/cs Milk, Skim 300 250 0 1/4c 250 6/Pepper Bell Pepper 300 300 0 *Peaches were substituted for broccoli 8

9. Summer Food Service Program (518) 486-1086 Thank you for helping us feed kids! 9