Production Records Training. West Virginia Department of Education Office of Child Nutrition

Transcription

1 Production Records Training West Virginia Department of Education Office of Child Nutrition 1

2 Training Outline Overview Resources Lunch and Breakfast Production Record Salad Bar Production Record 2

3 Production Records - Overview Plan and control food production Plan the amount of food that will be prepared Record what was actually served Document the types and amounts of food served for reimbursable meals 4 Required under federal regulations for Child Nutrition Programs Used by the Office of Child Nutrition during reviews to determine compliance with nutrient standards and the meal pattern

4 Production Records - Overview Advantages Provide a daily written history of the food planned, prepared and served Verify compliance with program requirements Provide nutrition evidence for meeting the Dietary Guidelines for Americans Offer a cost-effective management tool Minimize overproduction and food waste Forecast, plan, and determine quantity of menu items by providing student acceptance history 5

5 Production Record Resources Basics at a Glance Meal Pattern Grains/Breads Chart Nutrition Facts Label/Ingredients Data Submission Form & Product Specifications Product Code Number/CN Label 6

6 Production Record Resources Basics at a Glance

7 Grade Groupings Meal Components Dietary Specifications

8 Production Record Resources Grains/Breads Chart

9 Production Record Resources Nutrition Facts Label Product Weight Ingredients 10

10 Production Record Resources 11 Data Submission Form & Product Specifications

11 Production Record Resources Product Code Number Child Nutrition (CN) Label

12 One Great K-8 Lunch Menu Chicken Sandwich Potato Wedges California Blend Corn Fruit Cocktail Pears Milk The Menu

13 1. Site Information

14 2. Meal Information

15 3. Planned Menu

16 4. Meal Contribution

17 5. HACCP

18 Prepared Served = Le

19 7. Production Notes

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21 Meal Production Records Remember records are very important Accuracy counts! Reflects integrity REQUIRED If records are incomplete or inaccurate, a review is not possible. 13

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23 This One Great High School Breakfast Menu Cereal Mini Waffles Yogurt Juice Milk The Menu

24 Step 1: Site Information Name of the school where meal is produced Central kitchens: Record amounts shipped to satellite locations; total production Date meal is served Name of person completing record Cafeteria manager Step 2: Meal Information Indicate OVS

25 Menu Items Include condiments/toppings Product Code/Recipe Number Processed foods Manufacturer s name and code number Recipes Local Recipe/USDA Recipe number Menu Items

26 Portion Size Meal Pattern Contribution Actual size, weight or amount of each serving as planned Adjust portion sizes by grade groups Credit each meal item towards the meal pattern

27 8. Time/Temp Step 8: Time/Temp Record temperatures for all potentially hazardous foods Record the time the temperature(s) were taken 7. Plan/Prep Plan/Prep Document number of planned portions Base on student attendance and past production records

28 9. Comments 10. Amount Used Step 9: Comments Record changes/substitutions, attendance factors, special diets, etc. Step 10: Amount Used Record food usage and amounts

29 14. Meals Served 11. Number of Portions Served 12. Number of Portions Left

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31 Any Questions?? West Virginia Department of Education Office of Child Nutrition Building 6, Room Kanawha Boulevard, East Charleston, West Virginia (304)