Production Record for Grades K-12

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					                                      GRADES K-12 PRODUCTION RECORD –PREPARATION SITES - LUNCH
                       PLANNED MENU                                      SITE: ___________________________________
                                                                                                                                                             NUMBER OF MEALS SERVED
             (Please note any changes/substitutions)                                                                                                        (From meal count or register reports)
                                                                         DATE: _______________

                                                                         GRADE GROUPING(S):                K-5        6-8    9-12
                                                                                                                                                      REIMBURSABLE:                    ________

                                                                         COMMENTS: ______________________________
                                                                                                                                                      ADULT/A LA CARTE:                ________

                                                                         __________________________________________
                                                                                                                                                      FOOD SERVICE STAFF:              ________
                                                                          Offer versus Serve for K-5  Offer versus Serve 6-8                        TOTAL LUNCHES:                   ________


                                                                                                                                                              DOCUMENTATION SECTION –
                                    PLANNING SECTION - Complete Before Meal Service
                                                                                                                                                                Complete After Meal Service
A                                       B         C                                                                                  D                  E                    F                 G
    Menu Item & Recipe # or                                  Planned Portion Size/Meal Pattern Contribution                              Total # of        Total # of            Total # of      # of Portions
    Product Name/Description Process                                    by Grade Groupings and                                            Portions       Purchase Units          Portions      Leftover & Usage
                                        1, 2, 3                                                                                                            Prepared              Prepared            Code
    (e.g., Spaghetti/USDA D-35 or                                          Adults/A La Carte                                             Planned         (e.g., 1-96 count     (student,        (at the end of
    Chicken Nuggets/Tyson #445)                                      (e.g., ½ c or 2 oz. by weight or 5 each)                                            case, 2-#10 cans,   adult, staff, a         meal)
                                                                                                                                                              10 lbs.)         la carte)


Meat/Meat Alternates: Must offer 1 ounce daily equivalent portion for Grades K-5 & 6-8 and 2 ounce daily equivalent portion for Grades 9-12. Weekly ounce equivalent portions/servings:
Grades K-5 = 8-10 oz. eq.; Grades 6-8 = 9-10 oz. eq.; Grades 9-12 = 10-12 oz. eq. Count all sources that contribute at least 0.25 oz eq M/MA, including condiments and sources on salad bar,
toward maximum weekly ounce equivalence for each grade grouping.
                                                      GRADES K-5             GRADES 6-8            GRADES 9-12              ADULT/       TOTAL # of
                                        Process                                                                                                             Total Amount     Total Portions       #
Meat/Meat Alternates                    1, 2, 3
                                                                                                                             A LA        PLANNED
                                                                                                                                                              Prepared         Prepared        Leftover
                                                                                                                                                                                                           Code
                                                   Portion       Oz eq     Portion    Oz eq      Portion     Oz eq          CARTE        PORTIONS




Grains/Whole Grains: Refer to the Grains Chart for minimum 1 ounce equivalent (oz. eq.). Daily Serving Requirements: 1 oz. eq. per day for Grades K-5 & 6-8 and 2 oz. eq. or Grades 9-
12. Weekly Serving Requirements: Grades K-5 = 8-9 oz. eq.; Grades 6-8 = 8-10 oz. eq.; Grades 9-12 = 10-12 oz. eq. Must include all grains (rice, pasta, grain based desserts) and food bars items
that contribute at least 0.25 oz eq grains to the meal pattern. Half of the grain servings per week must be whole grain-rich. No more than 2 oz eq of grain based deserts can be served per week.
                                                      GRADES K-5             GRADES 6-8            GRADES 9-12              ADULT/       TOTAL # of
                                        Process                                                                                                             Total Amount     Total Portions       #
Grains/Whole Grains                     1, 2, 3
                                                                                                                             A LA        PLANNED
                                                                                                                                                              Prepared         Prepared        Leftover
                                                                                                                                                                                                           Code
                                                   Portion       Oz eq     Portion    Oz eq      Portion         Oz         CARTE        PORTIONS




     Leftover Codes: (F) Freeze (R) Refrigerate (SND) Serve Next Day (D) Dispose (RTS) Returned To Stock (SF) Served Free To Students

     Original from Florida DACS – Updated by Wisconsin Department of Public Instruction 8/2012                                                                                                      Page 1 of 5
                                     GRADES K-12 PRODUCTION RECORD –PREPARATION SITES - LUNCH
                                                                                                                                                    DOCUMENTATION SECTION –
                                 PLANNING SECTION - Complete Before Meal Service
                                                                                                                                                     Complete After Meal Service
A                                      B          C                                                                        D                E                   F                 G
                                                          Planned Portion Size by Grade Groupings and                          Total # of      Total # of           Total # of      # of Portions
    Menu Item & Recipe #               Process                         Adults/A La Care                                         Portions     Purchase Units         Portions      Leftover & Usage
                                        1, 2, 3                     (e.g., ½ c or 2 oz. by weight or 5 each)                                   Prepared             Prepared            Code
      or Product Name                                                                                                          Planned      (e.g., 1-96 count     (student,        (at the end of
                                                                                                                                            case, 2-#10 cans,   adult, staff, a         meal)
                                                                                                                                                 10 lbs.)         la carte)

*Vegetables: Must offer daily total of 3/4 cup or more for Grades K-5 and 6-8 & 1 cup or more for Grades 9-12. May combine smaller portions to meet daily minimums/planned portion size
must be minimum of 1/8 cup. Use sub-group codes to document weekly vegetable sub groups are planned. Offer versus Serve: Students must take ½ cup of fruit, vegetable or any combination.
                                       Process                                                                   ADULT /        TOTAL            Total Amount   Total Portions       #
Vegetables                              1, 2, 3
                                                      GRADES K-5          GRADES 6-8              GRADES 9-12     A LA
                                                                                                                               PLANNED             Prepared       Prepared        Leftover
                                                                                                                                                                                              Code
                                                                                                                 CARTE
D/G
R/O
B/P
S
O
A


Fruit: Must offer 1/2 cup daily for Grades K-5 and 6-8 & 1 cup for Grades 9-12. May combine smaller portions to meet daily minimums/planned portion size must be minimum of 1/8 cup.
Juice limited to 100% and to no more than one-half of the weekly offerings. Offer versus Serve: Students must take ½ cup of fruit, vegetable or any combination.
                                       Process                                                                  ADULT /         TOTAL           Total Amount    Total Portions       #
Fruit                                   1, 2, 3
                                                      GRADES K-5          GRADES 6-8              GRADES 9-12    A LA
                                                                                                                               PLANNED            Prepared        Prepared        Leftover
                                                                                                                                                                                              Code
                                                                                                                CARTE




Milk Choices: 8 fluid ounces for all Grades K-5, 6-8 & 9-12. Must offer two or more types of milk (e.g., fat-free flavored, fat-free or 1% unflavored, etc.). Flavored milk must be fat-free.
List by milk type:                           Estimated Student Usage           Adult/A la Carte Usage               Total Usage




Condiments/Extras: Indicate condiment portion size or amount. Includes ketchup, light mayonnaise, mustard, reduced-fat salad dressings, cream cheese, syrup, bacon, gelatin desserts, etc.
                               Portion Size     Estimated    Adult/A la                                                        Portion Size     Estimated     Adult/A la
Condiment/Extra Items         (if applicable) Student Usage Carte Usage
                                                                            Total Usage   Condiment/Extra Items               (if applicable) Student Usage  Carte Usage
                                                                                                                                                                             Total Usage




    *Vegetable Sub-Group Codes: (DG) Dark Green (R/O) Red/Orange (B/P) Bean/Pea (S) Starchy (O) Other (A) Additional vegetable
    Leftover Codes: (F) Freeze (R) Refrigerate (SND) Serve Next Day (D) Dispose (RTS) Returned To Stock (SF) Served Free To Students

    Original from Florida DACS – Updated by Wisconsin Department of Public Instruction 8/2012                                                                                          Page 2 of 5
                 INSTRUCTIONS: FOOD-BASED PRODUCTION RECORD FOR SELF-PREP LUNCH MEALS
Meal Information: Complete the meal information each day to identify the menu, site, date, meal period and age/grade grouping served. The section
documenting the number of student meals served and claimed for reimbursement, must come from actual participation data such as meal count forms, register
tapes or computer reports.

Pre-Planning Section Columns A through D: Complete this information in advance of meal service. All columns must be completed to
document that reimbursable meals have been planned. Minimize recordkeeping for cycle menu and repeat menus by making a copy of pages 1 and 2 with
completed information filled in. Note substitutions with a single strike line and/or writing in the different information.
     Menu Item/                          Record the specific recipes and food products to be used to prepare the item. Identify recipes and product brands and codes.
A    Recipe # or Product Name            List all planned food items including condiments and extras. Note combination items that contribute to the meat/meat alternate
     and Code                            and the grains in the each section of the form.
                                         Categorize menu and a la carte items prepared and/or served at site according to process: 1 (no cook), 2 (heated and served the
                                              same day), or 3 (complex with cooling step)
B    HACCP Process 1, 2, or 3
                                         Note: This is not a substitute for the required list of all menu items categorized as processes 1, 2 or 3 that is a required
                                         component of each preparation/serving site’s Food Safety Plan.
     Planned Portion Size by
     Grade Groupings and                 Designate planned portion size for each grade grouping and for adults and a la carte (e.g., chicken nuggets-5 each, spaghetti 1 c
     Adult/A la Carte                    = 2-#8 scoops) to communicate valuable information to staff preparing and serving the lunch. For the Meat/Meat Alternate and
C
     (*refer to Vegetable Sub            Grains sections indicate how each item contributes to the oz equivalent requirements. These designated oz. equivalents are
     Group Pages for additional          need to determine if requirements for the daily minimums and weekly maximum ranges are been met.
     requirements)
                                         Record the total number of portions planned for each menu item for all age grade groupings plus the planned number for adults
D    Total # of Portions Planned
                                         and a la carte.

Documentation Section Columns E through G: Completed daily to document that reimbursable meals were planned and served.
     Total Purchase Units                Record the total number of purchase units used based on the corresponding portion size listed in Column C with the number of
E
     Prepared                            planned portions in Column D [e.g., 2-96 count cases (pizza),10 lbs. (ground beef), 6-#10 cans (peaches)].
                                         Record the total number of portions prepared for each food item. This number should reflect the purchase unit amounts used in
F    Total Portions Prepared             Column E. Include portions prepared for students, adults, and a la carte sales. Examples include a second hamburger, pizza
                                         slice or extra cartons of milk.
                                         Record the number of leftover portions for each food item based on the portion size in Column C (e.g., 3 burgers, 6 milks, 10
     Leftover Portions and
G                                        oranges, 4 servings of rice, and 3 servings of nuggets). If any amount remains in pans, convert to the number of servings left.
     Leftover Code
                                         List the appropriate leftover code from the bottom of the page that describes what became of the items at the end of the meal.

    Note: If using one combined meal pattern for grades K-5 and 6-8, the K-8 Meal Pattern is: ½ cup Fruit(s), ¾ cup Vegetable(s), 8 fl oz Milk and
                     1 oz equivalent (oz eq) Grain (8-9 oz eq per week) and 1 oz eq Meat/Meat Alternates (9-10 oz eq per week).




Original from Florida DACS – Updated by Wisconsin Department of Public Instruction 8/2012                                                                       Page 3 of 5
                                                                           *Vegetable Subgroups
 This listing is intended to be a temporary reference to assist the menu planner in making selections to meet the new meal patterns and to guide managers in
 choosing appropriate menu selections when emergency substitutions are required. Use the updated fruit and vegetable sections of the USDA Food Buying
 Guide (FBG) for Child Nutrition Programs when it is released.

 Method of preparation does not affect the vegetable subgroup. For example, sweet potatoes are in the red and orange group, spinach is in the dark green group
 or white potatoes are in the starchy group regardless of method of preparation.

                                                                                                                                            1
      Dark Green (DG) Vegetables                      Red and Orange (R/O) Vegetables                          Beans/Peas (B/P) (Legumes)

   Bok-Choy                                           Acorn squash                           Black beans
   Broccoli                                           Butternut squash                       Black-eyed peas (mature, dry)
   Collard greens                                     Carrots                                Garbanzo beans (chickpeas)
   Dark green leafy lettuce                           Hubbard squash                         Kidney beans
   Kale                                               Pumpkin                                Lentils
   Mesclun                                            Red peppers                            Lima Beans (mature, dry)
   Mustard greens                                     Sweet potatoes                         Pinto Beans
   Romaine lettuce                                    Tomatoes                               Navy beans
   Spinach                                            Tomato juice                           Soy beans
   Turnip greens                                                                             Split Peas
   Watercress                                                                                White beans

         Starchy (S) Vegetables                                       Other (O) Vegetables
   Corn                                               Artichokes                             Iceberg (head) lettuce
   Cowpeas, immature (not dry)                        Asparagus                              Mushrooms
   Field peas, immature (not dry)                     Avocado                                Green peppers
                                                                                                                                              2
   Black-eyed peas, immature (not dry)                Bean sprouts                           Mixed Vegetables comprised of various subgroups
   Green bananas                                      Brussels sprouts                       Okra
   Green peas                                         Beets                                  Onions
   Green lima beans                                   Cabbage                                Parsnips
   Plantains                                          Cauliflower                            Radish
   Potatoes                                           Celery                                 Summer Squash
   Water chestnut                                     Cucumbers                              Turnips
                                                      Eggplant                               Wax beans
                                                      Green beans                            Zucchini
                                                                                                                                                  3
                                                                                             Any vegetable from the other subgroups except Starchy




Original from Florida DACS – Updated by Wisconsin Department of Public Instruction 8/2012                                                              Page 4 of 5
    1
     Note: Green peas and green (string) beans not in the Legume/Beans and Peas Vegetable Subgroup. The legumes/beans and peas vegetable subgroup
    contains beans and peas that are the mature forms of legumes. That is, they are harvested when the seeds are fully developed and dry. Green peas are
    harvested before they are fully mature. They are similar to other starchy vegetables and are grouped with them. Note that split peas are the mature form of
    green peas. Green (string) beans are also harvested before they are mature. They are grouped with other vegetables like lettuce, celery, and cabbage because
    their nutrient content is similar to those foods. For more information, refer to: http://teamnutrition.usda.gov/healthierUS/HUSSCkit_pp43-53.pdf.
    2
     If the recipe and production record indicates the amount of each type of vegetable and the contribution to the vegetable subgroups, mixed vegetable dishes
    may credit towards the individual subgroups. If the amount of each vegetable is unknown or you choose not to list the information, mixed vegetables count in the
    “Other” or “Additional” vegetables categories.

    3
     Schools can substitute vegetables from the dark green, red/orange, or beans/peas for “other” vegetables if they desire, but they may NOT substitute starchy
    vegetables for “Other” vegetables.


                                                           Grades K-5                         Grades 6-8               Grades 9-12
                                                                                                       b
               Meal Pattern                                                    Amount of Food Per Week (Minimum Per Day)
        Fruits (cups)c                       2 ½ (1/2)                                2 ½ (1/2)               5 (1)
        Vegetables (cups)c                   3 ¾ (3/4)                                3 ¾ (3/4)               5 (1)
          Dark Greenf                        ½                                        ½                       ½
          Red/Orangef                        ¾                                        ¾                       1¼
          Beans/Peas (Legumes)f              ½                                        ½                       ½
          Starchyf                           ½                                        ½                       ½
          Otherfg                            ½                                        ½                       ¾
        Additional Vegetables to             1                                        1                       1½
        reach totalh
        Grains (oz eq)i                      8-9 (1)                                        8-10 (1)                10-12 (2)
        Meats/Meat Alternates                8-10 (1)                                       9-10 (1)                10-12 (2)
        (oz eq)
        Fluid Milk (cups)l                   5 (1)                                          5 (1)                   5 (1)
b
  Food items included in each food group and subgroup and amount equivalents. Minimum creditable serving is 1/8 cup.
c
  One quarter-cup of dried fruit counts as ½ cup of fruit; 1 cup of leafy greens counts as ½ cup of vegetables. No more than half of the fruit or vegetable offerings
may be in the form of juice. All juice must be 100% full-strength.
f
  Larger amounts of these vegetables may be served.
g
  This category consists of “Other vegetables” as defined in §210.10(c)(2)(iii)(E). For purposes of the NSLP, “Other vegetables” requirement may be met with any
additional amounts from the dark green, red/orange, and beans/peas (legumes) vegetable subgroups as defined in §210.10(c)(2)(iii).
h
  Any vegetable subgroup may be offered to meet the total weekly vegetable requirement.
i
  At least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012. (SY 2012-2013).
l
  Fluid milk must be low-fat (1 percent milk fat or less, unflavored or flavored).




Original from Florida DACS – Updated by Wisconsin Department of Public Instruction 8/2012                                                                    Page 5 of 5

				
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