food production records september 19, 2013 kyla c. brown & sarah m. carr, child nutrition...
TRANSCRIPT
FOOD PRODUCTION RECORDS
September 19, 2013
Kyla C. Brown & Sarah M. Carr, Child Nutrition Program Specialists
Class Objectives
Recognize a food production record and identify the appropriate forms to use for preparation and service sites
Understand how the FPR tool is a helpful management and communication tool
Recognize all data required to be in a FPR Exhibit the ability to complete a FPR
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Food Production Records—WHAT?
A required daily document that records all reimbursable meals served
Including: breakfast, lunch, after school care program, regular lines including salad bars and theme bars, sack lunches, field trips, etc.
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Food Production Records—WHY?
Support meals claimed for reimbursement
Help manage the food service operation
Demonstrate compliance with the new nutrition standards Menu Items & Quantities (Meal Pattern
Components, Subcategories, Minimums - PS 2 Violation)
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A Communication Tool
To ensure menu planned meets the needs of the school
To ensure kitchen staff prepares meals menu planner intended
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A Management Tool
To plan future meals – forecasting To order supplies To evaluate acceptability Aids in tracking operating costs Scheduling Chart Use/control of equipment
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Food Compone
nt
• One of the 5 food groups that make up a reimbursable meal: Fruit, Vegetables, Grain, Meat/Meat Alternate, Milk
Food Item• A specific food offered within one
of the 5 food component groups, such as eggplant (vegetable) or brown rice (grain)
Menu Item
• Actual item served on the menu, such as hamburger, taco, vegetable lasagna or rice casserole
Food Item Food Component Menu Item
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General StructureDaily Food Production Record for Food-Based - On-Site Production 6. STUDENTS SERVED: ____________
ADULTS SERVED: _______________
TOTAL SERVED: ________________
7. DATE: _______________________
4. MEAL SERVICE: 8. OFFER VS. SERVE: YES NO
17. K-5 17. 6-8 17. 9-12 17. K-12
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
1. CE: ________________________________
2. SCHOOL:____________________________
3. MEAL PREPARATION SITE:________________________________________
15. Meal
Contri-bution
16. Recipe #
Planned Portions & Serving Sizes Age/Group Age/Group
BREAKFAST
Food Item
5. Food-based
22. COMMENTS21.
Leftovers
20. Total Amount Prepared -
lbs.,#10 cans, ea., cases, quarts, gallons, pans
Age/Group Age/Group Adults A la Carte
17. 17.
14. Other(s)/Condiments
LUNCH SNACK
9. Meat/Meat Alternate
10. Vegetable
11. Fruit
12. Grain/Breads
13. Milk
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General Structure – When and Where Daily Food Production Record for Food-Based - On-Site Production 6. STUDENTS SERVED: ____________
ADULTS SERVED: _______________
TOTAL SERVED: ________________
7. DATE: _______________________
4. MEAL SERVICE: 8. OFFER VS. SERVE: YES NO
17. K-5 17. 6-8 17. 9-12 17. K-12
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
1. CE: ________________________________
2. SCHOOL:____________________________
3. MEAL PREPARATION SITE:________________________________________
15. Meal
Contri-bution
16. Recipe #
Planned Portions & Serving Sizes Age/Group Age/Group
BREAKFAST
Food Item
5. Food-based
22. COMMENTS21.
Leftovers
20. Total Amount Prepared -
lbs.,#10 cans, ea., cases, quarts, gallons, pans
Age/Group Age/Group Adults A la Carte
17. 17.
14. Other(s)/Condiments
LUNCH SNACK
9. Meat/Meat Alternate
10. Vegetable
11. Fruit
12. Grain/Breads
13. Milk
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Daily Food Production Record for Food-Based - On-Site Production 6. STUDENTS SERVED: ____________
ADULTS SERVED: _______________
TOTAL SERVED: ________________
7. DATE: _______________________
4. MEAL SERVICE: 8. OFFER VS. SERVE: YES NO
17. K-5 17. 6-8 17. 9-12 17. K-12
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
14. Other(s)/Condiments
LUNCH SNACK
9. Meat/Meat Alternate
10. Vegetable
11. Fruit
12. Grain/Breads
13. Milk
5. Food-based
22. COMMENTS21.
Leftovers
20. Total Amount Prepared -
lbs.,#10 cans, ea., cases, quarts, gallons, pans
Age/Group Age/Group Adults A la Carte
17. 17.
1. CE: ________________________________
2. SCHOOL:____________________________
3. MEAL PREPARATION SITE:________________________________________
15. Meal
Contri-bution
16. Recipe #
Planned Portions & Serving Sizes Age/Group Age/Group
BREAKFAST
Food Item
General Structure – What
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Daily Food Production Record for Food-Based - On-Site Production 6. STUDENTS SERVED: ____________
ADULTS SERVED: _______________
TOTAL SERVED: ________________
7. DATE: _______________________
4. MEAL SERVICE: 8. OFFER VS. SERVE: YES NO
17. K-5 17. 6-8 17. 9-12 17. K-12
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
18. #
Portions
19. Portion
Size
1. CE: ________________________________
2. SCHOOL:____________________________
3. MEAL PREPARATION SITE:________________________________________
15. Meal
Contri-bution
16. Recipe #
Planned Portions & Serving Sizes Age/Group Age/Group
BREAKFAST
Food Item
5. Food-based
22. COMMENTS21.
Leftovers
20. Total Amount Prepared -
lbs.,#10 cans, ea., cases, quarts, gallons, pans
Age/Group Age/Group Adults A la Carte
17. 17.
14. Other(s)/Condiments
LUNCH SNACK
9. Meat/Meat Alternate
10. Vegetable
11. Fruit
12. Grain/Breads
13. Milk
General Structure – How Much
Additional Information
Servings per purchase unit from the Food Buying Guide
Employee assignments Serving utensils to be used Comments on acceptability for future
reference Comments on participation Temperature
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When to Complete a FPR16
Pre-production At time of meal service
Pre-fill When planning the menu
CE Meal service Total amount prepared
School Date Leftovers
Meal preparation site Food item Comments
Offer versus serve Meal contribution Students served; adults served; total served
Recipe #
Number of planned portions
Planned portion size
Ingredients with measures Yield and portion size Pan size Cooking and mixing instructions Items that require standardized recipes
– items with more than one ingredient
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Standardized Recipes
Reminders & Key Points
Use state prototype or develop your own Use to direct production Use as a forecasting tool Majority of the documentation may be
done prior to meal service Fill in all REQUIRED INFORMATION
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Reminders & Key Points
Portion size should be recorded as the amount served on the plate Do not confuse weights and measures
Leftover food must be recorded in serving sizes
FPR should be completed DAILY All food items prepared and served should
be listed on the FPR (including condiments)
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Reminders & Key Points
Serving utensils on line must match FPR Total Amount Prepared must meet or
exceed amount served Total meals served for students and adults
must be recorded and matched to participation reports to support reimbursement claims
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What will you do?
Due to the new meal pattern changes, in what ways has the FPR become even more important for you and your staff?
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The U.S Department of Agriculture prohibits discrimination against its customers, employees, and applicants
for employment on the basis of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.)
If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at [email protected].
Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).
USDA is an equal opportunity provider and employer.
Our services are provided through the Texas Department of Agriculture’s Food and Nutrition Division funded by the U.S.
Department of Agriculture, Food & Nutrition Service.
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