Food Based Menu Production Record by awu58943

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									Food Based Menu Production Record
          Choose One:                                                                                                                                                            Comments:
          Traditional          Enhanced                         Breakfast                        Lunch                        Snack
                           X                                    Planned:                         Planned:                     Planned:
                           X
          Site: ____Jones Elementary_______________              Students ____                   Students 390                   Students      ___
                                                                 Adults    ____                   Adults    20                  Adults        ___
                                                                                                  CNP Staff _7                Served:
                                                                 CNP Staff ___
          Date: ___________2/25/09_____________                Served:
                                                                                               Served:                          Students      ___
                                                                Students ____                     Students 396                  Adults        ___
                                                                                                  Adults    18
          Signature: _________Jane Doe___________               Adults    ___
                                                                                                  CNP Staff _5
                                                                CNP Staff ___
                                           Credit Per Meal Component                                                                      Credit Per Meal Component         Credit Per Meal Component
Menu:                            Serv.     M/MA       F/V     G/B           Milk      Menu:                                   Serv.        M/MA       F/V     G/B   Milk    Menu:           Serv.  M/MA      F/V     G/B     Milk
                                 Size       Oz.      Cups    Serv.          Serv.                                             Size          Oz.      Cups    Serv. Serv.                     Size   Oz.     Cups    Serv.
Spaghetti w/ Meat Sauce           1 c.       2      3/8 c.     1                      Tomatoes (diced)                         1/8                   1/8 c.
                                                                                                                                c.
Pepperoni Pizza                  slice       2       1/8 c.       2                   Baby Carrots                            ¼ c.                  ¼ c.
Green Beans                      ½ c.                ½ c.                             Broccoli (raw)                          ¼ c.                  ¼ c.
Apples (Fresh)                   1 small             ½ c.                             Choice of Milk                          8 oz                                   1
Sliced Peaches                   ½ c.                ½ c.
Lettuce                          ½ c.                ½ c.

                                                                                                     Amount of                                                             HACCP TEMPERATURES
                                                                           Planned Servings          Food Used             Leftovers                                 Hot = 140° Cold = 45° (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
Spaghetti w/ Meat                          D-35     4-12      1 c.       90      10      100       100      44         55 svgs        F
Sauce
Pizza                Pepperoni 4 X 6                4-12      1 slice    300     50      350       350      375
Lettuce              Iceberg                        4-12      ½ c.       180     35      215       7½#      7½#        1½ cups        D
Tomatoes             Diced                          4-12      1/8 c.     160     30      190       10¾ #    10¾ #      ½ cup          D
Baby Carrots         Raw                            4-12      ¼ c.       90      15      105       8½#      8½#
Broccoli             Raw                            4-12      ¼ c.       85      10      95        5¾#      5¾#        ¾ cup          D
Ranch Dressing        Reduced Calorie      JE-32    4-12      1 oz       200     40      240       240      --------
                     School Made                                                                            --
Green Beans          Canned                JE-28    4-12      ½ c.       125     25      150       7 #10    8 #10      2 cups         D
Apples               Raw                            4-12      1 small    60      10      70        70       60         ----------
Sliced Peaches       Canned, Lt. syrup              4-12      ½ c.       50      20      70        3 #10    3 #10      ----------
* Leftovers Location: D = Discarded R=Refrigerator F = Freezer S=Storeroom                                                              ** Corrective Action: D=Discarded; C=Chilled; H=Heated                      revised 6/26/09

								
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