SFSP PRODUCTION RECORD
Date Center:
B
R Menu component Menu Serving Size Food Item Quantity Prepared Leftover Number Served
E
A
K Bread/Bread Alternate
F
Fruit/Vegetable 1-18 __________
A
S Milk Adults ________
T Other Total _________
S
N
(CHOOSE TWO)
A Meat/Meat Alternate 1-18 __________
C
K Bread/Bread Alternate Adults ________
Fruit/Vegetable
A
M Milk Total _________
Meat/Meat Alternate
L
Bread/Bread Alternate 1-18 __________
U
Fruit/Vegetable Adults ________
N
Fruit/Vegetable
C
Milk Total _________
H
Other
S
N
(CHOOSE TWO)
A Meat/Meat Alternate 1-18 __________
C
K Bread/Bread Alternate Adults ________
Fruit/Vegetable
P
M Milk Total _________
S Meat/Meat Alternate
U Bread/Bread Alternate 1-18 __________
P Fruit/Vegetable Adults ________
P Fruit/Vegetable
E Milk Total _________
R Other
SFSP PRODUCTION RECORD
Date July 5, 2006 Center: Anytown School District
B Serving Sizes
R Menu component Menu Food Item Quantity Prepared Leftover Number Served
Ages Ages Ages
E
A 1-5 6-18 Adults
K Bread/Bread Alternate 3/4 c 1c Cereal Cheerios 1/2 box - 32 oz. 1-5 ____4______
F
Fruit/Vegetable 1/2 c 1/2 c Orange Juice 100 % concentrate 1/2 gallon 6-18 ___10_____
A
S Milk 3/4 c 1c Milk 2% 1 gallon Adults ________
T Other Total ____14___
S
N
(CHOOSE TWO) 1-5 ___10______
A Meat/Meat Alternate Cinnamon Bread, 6-18 ___8_____
C
K Bread/Bread Alternate 1 sl 1 sl 1 sl Cinnamon Toast Purchased 1 1/2 - 1 1/2 lb. loaves Adults ___2____
Fruit/Vegetable 1/2 c 3/4 c 3/4 c Grapes Grapes, Fresh 6 lbs.
A
M Milk Total ____20___
Meat/Meat Alternate 1.5 oz 2 oz 2 oz Hot Turkey Sandwich USDA Turkey Rolls 6 lbs. 1-5 ___15______
L
Bread/Bread Alternate 1 sl 2 sl 2 sl Bread, Purchased 2 - 1 1/2 lb. loaves 10 sl 6-18 ____15____
U
Fruit/Vegetable 1/4 c 1/4 c 1/4 c Seasoned Corn Canned / Whole Kernel 1 - #10 can Adults ___3____
N
Fruit/Vegetable 1/4 c 1/2 c 1/2 c Carrots Carrot Sticks, Fresh 6 lbs.
C
Milk 3/4 c 1c 1c Milk 2% 2.25 gallons Total ___33____
H
Other
S
N
(CHOOSE TWO) 1-5 ______11___
A Meat/Meat Alternate 1 oz 1 oz 1 oz Cheese Cubes American Cheese 3 1/2 lbs. 1/4 lb. 6-18 ____35____
C
K Bread/Bread Alternate Adults ____2____
Fruit/Vegetable 1/2 1 1 Apple Red Delicious 45 apples
P
M Milk Total ____48___
S Meat/Meat Alternate 2 oz 2 oz 2 oz Cheese Pizza Mozzarella Cheese 1 1/2 lbs. 1-5 _____2____
U Bread/Bread Alternate 1.3 oz 1.3 oz 1.3 oz Pizza Crust 1 - 1 lb. box mix 6-18 ___8______
P Fruit/Vegetable 1/2 c 1c 1c Lettuce Lettuce, Shredded 2 heads - 1 lb. each Adults ___1_____
P Fruit/Vegetable 1/2 1 1 Oranges Navel Oranges, Large 10 oranges
E Milk 3/4 c 1/2 pt 1/2 pt Milk Skim, Chocolate 1 gallon Total ___11_____
R Other 1T 1T 1T Ranch Dressing Kraft Ranch Dressing 1 cup
HOW TO COMPLETE DAILY PRODUCTION RECORDS
Summer Food Service Program (SFSP) sponsors may use these production records to record menus planned and served daily in the SFSP.
One page must be completed for each day for only the meals served during one day.
MENU COMPONENT: This column identifies which food components are required to meet the SFSP meal pattern for each type of meal.
· The “other” line is to be used to record any additional food component that may be useful when an additional food item is served which
helps to sometimes 'round out' a meal.
SERVING SIZES: This column is divided into three age-group sections.
· Ages 1-5 section: record serving sizes of each menu component for children one through five years of age.
· Ages 6-18 section: record serving sizes for children ages 6 through 18 years of age.
· Adult: Record serving sizes for each menu item for adult meals served.
· Fill in only the column or columns that applies to your program.
Meat items should show the cooked weight of the food item. Other mixed items, such as spaghetti, pizza, stews, etc., should show the
serving size in cups, slices, or pieces; - whatever will show a measurable unit. The minimum serving size for the Summer Food Service
Program meal pattern must be met for each age group. However, if the planned serving size is larger than the minimum, indicate the actual.
MENU: This column is for recording the actual menu, which you plan to serve for each meal type.
FOOD ITEM: Record the foods used to meet the required menu component. All food items must be listed.
· It is not necessary to record items such as condiments, spices, etc.
· Indicate fresh, frozen, canned, diced or canned halves, etc.
· If you have a CN label product as part of your menu, list the food items as they are credited on the label. Be sure to keep CN labels
in a file. If CN labeled products are not available, a specification sheet must be obtained from the company and kept on file.
QUANTITY PREPARED: Record the specific quantities of the food items used to meet the meal pattern requirement.
· The items must be recorded in sufficient detail to allow evaluation.
· Indicate the number of pounds, quarts, gallons, or the number of cans and their can size, etc.
· If cases are recorded be sure to indicate how many portions or pounds per case.
For example, 1 apple could be on fresh apple, 1 pound of apples, or one 64-ounce can of sliced apples. BE SPECIFIC!
LEFTOVER: If a large quantity of a food item was left over, record the amount in this column.
For example you would record 2 lb. of stew leftover.
NUMBER SERVED: Fill in the age categories, which apply to the appropriate menu.
· List the number of children served by age group, adults served, and a total served number.
NOTE: Be sure to fill in Date line at top left corner and Center name line daily.