Production Records for Child Nutrition Programs (NSLP, SBP)

1. Production Records for Child Nutrition Programs (NSLP, SBP) Prepared and presented by: Mindy Allen and Steve Abbott Child Nutrition Program Coordinator School and Community Nutrition 2013-2014

2. Why do we need a State Standardized Production Record? • To provide basic instructions which ensure the federal requirements for Child Nutrition Programs within the state of Kentucky are met. • State prototype production records are based on: • 7 CFR ch.11 (1-1-09 Edition) Subpart C 210.10 (3) & 210.10 (a)(i) • A successful production record: • Conveys information • What food and recipes to use • Number of portions • Portion sizes • Provides a record • Amount prepared • Amount served • Allows forecasting • Past production records, which must be kept on • file, can help accurately plan future production and • menu planning.

5. Want to Make Alterations to the State Prototype? • If you wish to make alterations to the state’s breakfast or lunch prototype, you need to submit a copy to your NSLP consultant for approval. • You should be using the same production record for all preparation locations within your district.

6. Advanced Completion of the Production Record To save time, portions of the production record can be completed before meal service. • Food Components • Menu Items • Actual Portion Size • Creditable Portion Size • Recipe Number and • Planned Number of Portions Advanced completion • Provides consistency • Aids in menu compliance • Saves time Everything before the bold black line should be completed in advance.

7. Date: • Use MM/DD/YY Format • Name of School: • Actual School Name • Age/Grade Group: • K-5, 6-8, 9-12 • K-8, K-12 • Overlap Age/Grade groups may only be used when those grade groups are represented in the same facility. • If a menu serves more than one grade group at a site, you may use one production record but notations for each grade group must be clear. • Offer Versus Serve: • Yes, No, or a combination. • It MUST be specified on the production if a combination is used. • Reimbursable Meals Served: • Number of reimbursable meals served for the day. • Non-reimbursable Meals Served: • Number of meals sold to adults and other a la carte sales. • Menu: • All items offered on the menu must be listed. Condiments do not need to be listed in the menu section. They should be listed in the other foods section. Milk Must be listed but you do not have to list all varieties.

8. Record Portion Sizes: Meat/Meat Alternate: • Meat, nuts, yogurt, and cheese must be recorded in ounces. • Legumes (beans and peas) must be recorded in cups. • Stews, casseroles, and sauces that contain meats must be expressed in cups. • Eggs are recorded as 1 large whole. • Nut butters must be recorded in Tablespoons. Milk: • Can be recorded in cups, ounces, or pints. Whole Grains & Grains: • Must be recorded in the measurements they are expressed in Exhibit A. • A thru G must be recorded in grams or ounces. • Hmust be in cups cooked or grams dry. • I must be recorded in cups or ounces. Fruits and Vegetables: • Must be recorded in cups

9. Food Component Section Breakfast Lunch • Used to record when leftovers have been used. • Be sure to include the date that the food item appeared on production. • The Food Component section will indicate when multiple grade groups have been served the same food item in different portion sizes. • Example: If K-5 and 6-8 are being offered corn, it will be listed twice in two different lines on the production record with each grade group listed in the Food Component section.

10. Portion Sizes Continued: • If you are using a CN label product, then you must record the entire serving size in the actual portion size box. Be sure to record the creditable portion size of all components (as stated on the CN label) in the creditable portion size column. • This information is important to ensure that the correct portion size is served as well as planned and prepared. Without this guide on the production sheet, the server may have no way of knowing the correct portion size. • If portion size is adjusted for age, a separate line should be used to indicate this. • Example: If you are serving the same food item to K-5 and 6-8 but serving different portion sizes, you would indicate the different grade groups in the Food Component section.

11. BREAKFAST PRODUCTION • There is now a separate breakfast and lunch production. • Make sure you are using the most current production record. Steve

12. If the meat/meat alternate is being credited as a grain, it will be recorded in the Whole Grains & Grains section. If crediting a meat as a grain • The meat/meat alternate component section has been removed and the extra foods section has been added so that the menu planner can indicate if the meat/ meat alternate will be credited as an extra food. If crediting a meat as an extra

13. For processed or combination foods, it is recommended to list brand name and product code number. • Indicate Whole Grain in the menu item column by placing WG next to the product. Indicate WG if Whole Grain • It is critical to specify exact products to be used. If the preparer uses a different product than indicated by the menu planner, the food provided to students may not meet the requirements. Specify exact products

14. The Actual serving size of the product used should be recorded in the box. If the portion size is adjusted for different age grade groups, a separate line should be used to distinguish the difference. • The creditable portion size is determined from sources such as: the Food Buying Guide, CN Labels, Recipe Yields, or Manufacturer specification sheets. Ex. 4 oz. Yogurt credits for 1 oz.

15. Portion Sizes • Breakfast Example: • Biscuit with sausage. Biscuit’s actual portion size is 2.2 oz. Sausage actual serving size 1.5 oz. Biscuits creditable portion size is 2 oz. eq. and sausage is creditable for 1 oz. (Credited as a Grain). WG Bob’s Biscuits #### 2.2 2.0 Pig’s sausage# 1.5 1.0

16. Don’t forget to include HACCP process and control points in your recipe. Standardized Recipe Number Includes: Student, adult, and a la Carte This will include reimbursable meals, adult meals, a la carte items and leftover/waste. Planned Number of Portions Prepared # of Portions • Number of Portions Sold as a la Carte • This is the number of a la carte items and adult meals. A la carte • Leftovers and Waste • Record in increments of servings. LO=leftover W=Waste. Note in the Food Component section when using leftovers and record date.

17. Lunch Production

18. For processed or combination foods, it is recommended to list brand name and product code number. • Indicate Whole Grain in the menu item column by placing WG next to the product. • It is critical to specify exact products to be used. If the preparer uses a different product than indicated by the menu planner, the food provided to students may not meet the requirements.

19. The Actual serving size of the product used should be recorded in the box. If the portion size is adjusted for different age grade groups, a separate line should be used to distinguish the difference.

20. You must first identify the menu item in the menu item section and report all creditable equivalents in the school equivalent section. • Ex: If you are serving pizza that meets both the bread and meat requirement, you will list pizza in the meat section and report the creditable portion size of the meat and bread in the school equivalent section. This identifies that the pizza meets both the bread and meat components. School equivalents

21. Tony’s pizza ### 1 slice 2 2

22. Don’t forget to include HACCP process and control points in your recipe. Includes: Student, adult, and a la carte • This will include reimbursable meals, adult meals, a la carte items and leftover/waste. • Number of Portions Sold as a la Carte • This is the number of a la carte items and adult meals. • Leftovers and Waste • Record in increments of servings. LO=leftover W=Waste. Note in the Food Component section when using leftovers and record date. Standardized Recipe Number Planned # of portions Planned # portions A la carte LO or W

23. Food Usage Sheet Food Used During Preparation • The food usage sheet must be on the back of the lunch production record or attached. Staff records what they opened and used for the day so that the manager can take it off of the inventory. • Complex items like tuna salad will need to be recorded on the food usage sheet because there are so many items in the recipe you could not fit it in the small space on the production record.