Food Based Menu Production Record by o92u3Uei

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									     2012-2013 Daily Production Record: LUNCH                                                                                          Comments:
  Site:                                                                               Lunch
                                                                                Planned:
  Date:                                                                           Students
                                                                                  Adults
  Signature:                                                                      CNP Staff
                                                                                Served:
                                                                                  Students
                                                                                  Adults
                                                                                  CNP Staff

Menu:                            Serv.          Menu:                                      Serv.         Menu:                                   Serv.            Menu:                                  Serv.
                                 Size                                                      Size                                                  Size                                                    Size




                                                                                    Amount of                                                      HACCP TEMPERATURES
                                                             Planned Servings       Food Used          Leftovers                                Hot = 135° Cold = 41° (4 hrs)
                                            (4)                                                                                                                                         Cool
        (1)             (2)        (3)     Age or    (5)    (6)                     (9)                                                        Hold Prior           Hold Prior         w/in 2
     Food Item          Type      Recipe   Grade    Serv   Stud-    (7)     (8)    Plan-     (10)      (11)      (12)     Final Prep    C/A     Service     C/A      Service     C/A   hrs to   C/A     Temp
                                           Group    Size   ents    Other   Total    ned      Actual   Amount       *     Temp/Time      **    Temp/Time     **     Temp/Time     **     70°     **     at 4hrs




* Leftovers Location: D = Discarded R=Refrigerator F = Freezer S=Storeroom                                         ** Corrective Action: D=Discarded; C=Chilled; H=Heated                       revised 5/14/12
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                                                                                    Amount of                                                   HACCP TEMPERATURES
                                                             Planned Servings       Food Used        Leftovers                               Hot = 135° Cold = 41° (4 hrs)
                                            (4)                                                                                                                                     Cool
       (1)              (2)        (3)     Age or    (5)    (6)                     (9)                                                     Hold Prior          Hold Prior         w/in 2
    Food Item           Type      Recipe   Grade    Serv   Stud-    (7)     (8)    Plan-   (10)      (11)    (12)       Final Prep   C/A     Service     C/A     Service     C/A   hrs to   C/A     Temp
                                           Group    Size   ents    Other   Total    ned    Actual   Amount       *     Temp/Time     **    Temp/Time     **    Temp/Time     **     70°     **     at 4hrs




* Leftovers Location: D = Discarded R=Refrigerator F = Freezer S=Storeroom                                       ** Corrective Action: D=Discarded; C=Chilled; H=Heated                     revised 5/14/12
                                                                                                                                                                                                      Page 2

								
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