Presentation - John C. Stalker Institute of Food and Nutrition

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The Code of Federal Regulations (section
210.10 (a)(1)(ii)(3), requires that programs
participating in the National School Lunch
and School Breakfast Programs must keep
production and menu records for meals
they produce.
Massachusetts Department of Elementary and Secondary Education
The food production record used in this
presentation is only a sample template.
Schools/districts are not required to use this
template but are welcome to modify this template
and/or develop their own food production record to
suit their program needs.
Massachusetts Department of Elementary and Secondary Education
Massachusetts Department of Elementary and Secondary Education
Site, Meal Date, Meal Type, and Grade Group:
Complete this section BEFORE Meal Service and indicate the following:
• Site Name
• Meal Date
• Meal Type (i.e. Breakfast or Lunch)
• Grade Group
Menu (Including Alternate Meals):
Complete this section BEFORE Meal Service.
Directions:
• List all entrees/menu item(s) that will be served.
• Add statements such as “fresh fruits and milk available with all meals” if space is
limited on the menu.
Menu Item(s):
Complete this section BEFORE Meal Service.
Directions:
• List ALL menu item(s) (including entrées, vegetables, fruits, milk, etc.) that will
be served.
• Be specific when describing the food items. Indicate whether it is whole grain
(WG) rich, frozen, fresh, canned, etc.
• Include all condiments served, including ketchup, mustard, mayonnaise, salad
dressings, etc.
Menu Item(s):
Complete this section BEFORE Meal Service.
Directions:
• List ALL menu item(s) (including entrées, vegetables, fruits, milk, etc.) that will
be served.
• Be specific when describing the food items. Indicate whether it is whole grain
(WG) rich, frozen, fresh, canned, etc.
• Include all condiments served, including ketchup, mustard, mayonnaise, salad
dressings, etc.
Portion Size:
Complete this section BEFORE Meal Service.
Directions:
• Indicate the planned portion size for all entrees/menu item(s).
- Examples of how portion sizes may be recorded:
• ¼ cup, ½ cup, etc. for those items generally measured by volume (i.e.
milk, fruits and vegetables)
• For single items (each, slice, sandwich, roll, etc.)
• For condiments (1 tsp., 2 TBSP, packet, etc.)
Recipe # or Product Name:
Complete this section BEFORE Meal Service.
Directions:
• Indicate the recipe number associated with the entrée in the Menu Item(s) column.
- Written standardized recipes must be available if a menu item contains more than one
ingredient. Each school should have a book of numbered written standardize recipes and/or
copies of USDA recipes (if used in their school).
• List the brand name (i.e. Tyson, Tony’s, Red Baron, etc) for processed foods.
• If the food is a USDA food (i.e. canned peaches, frozen green beans, raisins, etc.), then list USDA.
Total Amount of Menu Items PLANNED:
Complete this section BEFORE Meal Service.
Directions:
• Forecast or predict the approximate number of entrees/menu items required for the meal service.
- Take into consideration if your school follows Offer vs. Serve. Some children will not take
everything offered.
The purpose of projecting the number of entrees/menu items is the first step in determining how
much food you will use for the meal service, how much time to allot for preparation, and which
equipment to use.
Used Amount of Food (lbs./cans/cases):
Complete this section BEFORE Meal Service.
Directions:
• List the amount of food used or “purchase units used” to verify that the planned menu was
actually prepared and served.
- For any menu item that has a recipe simply list “see recipe” in the amount of food used
column.
- Examples of how amount of food used may be listed:
• 2 #10 cans of peaches
• 1 gallon of salad dressing
• 5 dozen of dinner rolls
• ½ case of ketchup packets
• 2 cases of apples
2
2
1/8
1/8
Component Contributions:
Complete this section BEFORE Meal Service.
Directions:
• Indicate the portion size and component contained
in each entrée and/or side.
Example (see above):
- Entrée 1: Hamburger (2oz.) on WG Roll (2oz.) with romaine lettuce (1/8 cup) and
tomatoes (1/8 cup)
NOTE: This section is not required to be on the Food Production Record. However, schools
must ensure that meal pattern requirements are being met over each day and the week.
Actual Meals/Menu Items - SERVED:
Complete this section AFTER Meal Service.
Directions:
• Indicate the actual number of student (reimbursable) meals served during the meal
service.
• Indicate the actual number of a la carte or second (non-reimbursable) meals served (if
applicable).
• Indicate the actual number of adult (i.e. teacher, administrative staff, etc.) meals
served (if applicable).
Leftover or Short:
Complete this section AFTER Meal Service.
Directions:
• Indicate the number of leftovers (if applicable) for all entrées/menu items.
• Indicate any shortage of entrées/menu items (if applicable) during the meal service.
Monitoring the amount of leftovers and/or shortage of food will help staff members with
projecting the total amount of planned entrées/menu items the next time they are offered.
Temperatures:
Complete this section Before and During Meal Service.
Directions:
• Record temperatures (as appropriate) before and during meal service to ensure all HACCP
safety measures are maintained.
NOTE: This section is not required to be on the Food Production Record. However, if
temperatures are not recorded here they must be recorded on a separate temperature log.
Taking food temperatures is a requirement.
Lunch Meal Pattern – Grain and
Meat/Meat Alternate Daily and
Weekly Requirements:
This section is for REFERENCE ONLY.
It is not required to be on the Food
Production Record.
Massachusetts Department of Elementary and Secondary Education
Massachusetts Department of Elementary and Secondary Education

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