Food Based Menu Production Record Completing the Revised Food Based Production Record Before the Meal Menu Planning System Traditional or Enhanced Planned and Served In the body of record- Menu Item/Food Item (Column 1) Record name of each menu/food item to be served and credited toward meeting meal requirements. For a recipe – write name and major ingredients that count toward the crediting. Body of record, Cont’d: Type (Column 2) Record descriptive information for menu items. Body of record, Cont’d: Age or Grade Group (Column 4) Record the age/grade group used for menu planning (if only one meal pattern in school – this information will be standard every day). After the Meal: Students Served Record the total number of reimbursable meals served to students. Adults Served Record the total number of meals served to paid adults. CNP Staff Record the total number of meals served to CNP staff. Entrée Salad Bar Production Record Menu Planning Records Good record keeping is an essential part to any successful food service operation. Food Production Record is a tool that helps plan each day and to communicate with staff. Menu Planning records cont’d: Provide valuable written history for future reference. Helps spot trends, evaluate what works best with your customer, & decide what changes need to be made. During a state review, your records demonstrate that your meals comply with program requirements. Production Records Accomplish two things: Gives the staff information (what foods & recipes to use, portion size to serve). Enables staff to record information (actual quantities prepared and served). Food Production Records Used for Planning Controlling Documenting food production Before the Meal Site Date Planned Age/Grade Group Body of record- Food Item (Column 1) Record name of each menu/food item to be served on the entrée salad bar. Body of record, Cont’d: Type (Column 2) Record descriptive information for menu items. Recipe (Column 3) Write recipe number for each menu item. A recipe must be used when a menu item contains more than one ingredient. Body of record, Cont’d: Planned Amount (Column 4) Enter the amount of each item that is planned for the salad bar. Are all food components available to meet the requirements for a reimbursable meal? Answer this question to make sure that all food components are available to all students to meet the requirements of a reimbursable meal. After the Meal Leftover (Column 5) Enter the amount of each item that is left over. Body of record, Cont’d: Leftovers Location (Column 6) Record where the leftovers were placed after service. D=discarded / S=storeroom / R=refrigerator / F=freezer Holding Temperature & Time Taken Provided to record temperatures of each food item on the salad bar and the time that the temperatures were taken. After the meal… Comments: Record any comments that would affect future forecasting. After the meal: Signature After the production record has been completed, sign and keep on file.