menu production records

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Menu Production RecordsPresented By: Sara Silvernail, MS, RD, Training CoordinatorCDE-OSN 1Created By:

Menu Production Records

This webinar is brought to you by the California Department of Education, Nutrition Services Division and the Center for Nutrition in Schools at the University of California , Davis, which is a part of the California Professional Nutrition Education and Training, or Cal-Pro-Net, system.

2Purpose of the ClassShow you the information required on the menu production record

Show you recommended formats

Show how to credit foods to the correct food components

Show how to calculate the amount of food to purchase

Show how to document the actual quantities prepared and served to students, adults, and for a la Carte sales, and the amount leftover

Show how the MPR can work for you and your program beyond documenting and recording informationMenu Production Records

The goal of this webinar is to provide you with skills and ideas you can put to use immediately.

The purpose of the webinar is to show you the required information for a menu production record, several formats that are recommended, and how to use your menu production record to document compliance with the meal pattern requirements and to document the actual amount of food that is prepared and served.

In order to do that, you need to know how to credit foods correctly to the food components, how to calculate the amount of food to purchase, and how to record the actual amount of food prepared, who it was served to, and what was leftover.

We will also touch on how you can use the MPR to better plan for the future.

3Organization of the MPR ClassSection 1: Purpose Section 2: FormatsSection 3: What, When, Who and WhereSection 4: Documenting the Contribution to the Food ComponentsSection 5: Calculating the Creditable Contribution and the Amount to UseSection 6: Making Menu Production Records Work for You


The webinar will follow this outline. In section 1, we will review the purpose of the menu production record.

Section 2 will show various formats that you might choose to use.

In section 3, we will review the required information for the MPR, when to complete each part, who should complete it and where on the menu production record the required information is recorded.

Section 4 shows how to document individual foods, foods prepared following a standardized recipe and processed convenience foods.

Section 5 shows examples of calculations for each type of menu item.

Finally, in section 6 we will touch on what you can learn from what you have documented and recorded.4Section 1Purpose Menu Production RecordsFirst, lets look at the purpose of the menu production record.5Purpose of MPRsPlanning

Communicating

Documentation

OtherMenu Production Records

One purpose of the menu production record is to provide a means by which to plan for each day and week. With both daily and weekly requirements for the food components, it is essential that we plan ahead for the entire week.

Once you have a plan in place, you must communicate that plan to your staff. Your staff needs to know what foods and recipes or convenience products to order, use, and prepare and what portion size to serve.

The menu production record is also the tool that your staff uses to record information on the actual quantities of food that was prepared and served.

The other purpose of the menu production record is to provide a valuable written history for future reference. 6PlanningMPRs allow the menu planner to plan for:Meal pattern requirementsCorrect quantities of food componentsDailyWeeklyFruits (F)Vegetable (V) SubgroupsMinimums and MaximumsMeats/Meat Alternates (M/MA)Grains (G)Amount of food to purchase


The menu production record has a place to record the menu and to document how that menu meets the meal pattern requirements for the grade group or groups being served.

The menu planner decides the foods to be used and then plans and calculates the contribution of each food to the different food components and then checks to be sure that the serving sizes chosen will provide the planned and required quantities of each food component for the day and week.

After choosing the menu and serving sizes, the amount of food to purchase may be calculated. 7Communicating:MPRs are used to communicate what to use:

Form of food items Standardized recipesProcessed convenience productsServing sizes


If the menu planner fails to communicate the specific information used to plan the menu, the food served may not be what was planned or in the serving size that was planned. The menu production records should state specifically what form of the food item is to be used. This would include whether it is fresh, raw, precooked, canned in light syrup, or frozen for fruits and vegetables, and whether it is diced, sliced, whole or shredded. Standardized recipes are now required, and if you have been doing Nutrient Standard Menu Planning in the past, you already have standardized recipes for every item on the menu. If you were doing a Food Based Menu Planning option, you may need to develop standardized recipes for all of your menu items with two or more ingredients or any preparation. Standardized recipes spell out what ingredients to use, the amount of the ingredients, the steps to prepare the food and then gives detailed information on how to divide the recipe into pans and tells what serving utensil to use to the portion the food and, lastly, gives the serving size.

The menu production record also communicates the exact processed convenience product to be used. The brand and code will tell staff what to order and serve.Serving size is the last but certainly not least bit of information to be communicated. The information on the menu production records should be very specific as to the cut or serving utensil or other portioning method to be used to serve each grade level.8DocumentationFederal Regulation 7 CFR Section 210.10(a)(3) stipulates that:

Schools or school food authorities, as applicable, must keep production and menu records for the meals they produce.

These records must show how the meals offered contribute to the required food components and food quantities for each grade group for every day.

Menu Production RecordsSome type of documentation is required by federal regulations. You must keep a record and it must document how your meals meet the meal pattern for the grade groups served.9DocumentationThe record must show what was actually planned, offered and served.

Records must be kept according to Food and Nutrition Services (FNS) guidance in the Menu Planner for Healthy Meals, Chapter 7.

Records must be kept for three years plus the current year.

Menu Production RecordsThe menu production record documents what was planned, but it must also show what was actually served. If there is a substitution made, that must be recorded. And if leftovers from a prior date are served, they must be recorded again.

The menu production record must be kept according to USDA guidance which is found in the Menu Planner for Healthy Meals, Chapter 7. The information in that guidance was used to develop this webinar.

Your menu production records must be available for CDE to review during your Administrative Review, and must be kept for three years plus the current year. 10OtherHistory for future planning

Trend spotting


The MPR also provides valuable written history for future reference. It can help you spot trends, evaluate what works best with your students and help you decide what to change. 11Section 2FormatsMenu Production RecordsNext I will be taking you through section 2 with the various formats that are available for your use.12FormatThere is no required format.There is required information.Site and dateOffer versus serve? (In application)Menu or food items, including condiments, extrasRecipe and/or products with names and/or codesGrade groups to be servedPortions or serving sizes by grade groupContribution to the food componentsTotal projected servings Amount of food to be usedActual servings by grade group(s), and Other (adults, a la Carte and kitchen staff)LeftoversMenu Production Records

There is no required format for your menu production record. You may use any of the CDE formats, one from another state, one from your menu planning software, or one you design yourself.

There is required information. You can use this list to evaluate the form you are currently using or planning to start using. The list includes: (read from slide)

We are going to look at several of the formats available and then in the next section we will put a days menu onto one of the formats.13Instructions

In the following slides, I will walk you through the instructions detailed in the Menu Production Record Instructions sheet. This is found on the CDE-OSN website under the Forms tab. 14

Walk Through Menu Production Record Instructions15

Menu Items and CondimentsList all menu items that contribute to a reimbursable meal. Include all condiments

HACCP Process (Optional) Insert the HACCP Process Number or 0 for each menu item and condiment

16

17

18Menu Production Record #1 Without HACCP

19Menu Production Record #1 With HACCP

20Source: Other statesMenu Production Records MENU PRODUCTION RECORDSchool Date: Day:_ OVS: Y or N B or LMenu/ Food ItemOVS: Yes or NoB or LGrades ___________Product # or Recipe## Portions PlannedTotal Prepared # svd, lbs., cans, etc.Total LeftoversD=DiscardC=CoolerF=FreezerS=StoresComments: Substitutions, Leftovers, & Tray Waste, etc. Serving SizeContributionTo FoodComponentGradesGradesAdultsTime ofFinal PrepTemp at Final PrepTime Begin ServingTempBeginServingTempMid ServingCorrective Action TakenInitials Meats/Meat Alternates VegetablesFruits Grains Other (Condiments) Milk Variety

Signature/HACCP Verification _________________________ Date________

Actual Served Grades _____ _____ Grades _____ _____ Adult_______ A la Carte____This MPR form from another state has columns in which you can record HACCP temperatures. It also has a column for comments on whether a food item was a substitution or whether it was rejected by students or even if the weather was bad and they chose something they usually reject and you ran out!21

22This menu production record from another state is different in that the menu and the contribution to the food components are listed at the top, leaving more room for a column for the person responsible for each menu/food item and space for the recording of the HACCP temperatures.

As you can see, there are many ways to record the same information. Just remember to check that the menu production record you choose or design has the required information that was listed on an earlier slide. Source: SoftwareMenu Production RecordsEach software has a unique MPR. Check to be sure the one you use has all of the required elements.

Each software has a unique MPR. Check to be sure it has all the required elements.23Menu Production RecordsFood Based Menu Production Record #7a California Department of Education Nutrition Services DivisionDate: Site: B or L Offer vs. Serve: yes / no .Student GroupGrades____Student GroupGrades_______Student GroupGrades______OtherTotalEstimatedActualMenu Item and form usedEstimated PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeNumber of Student ServingsOther servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat AlternatesGrainsFruitsVegetablesMilk VarietiesExtra Foods Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredWebinar ExampleFor this webinar, we are using the CDE #7a format. It is for one day with space for more than one grade group and for choices within the food components. Although it is divided by the food components, a menu or food item may contain more than one food component. The rows could be labeled as Main Dish, Grain Dishes, Side Dishes or Fruits and Vegetables, Desserts, Milk and Extras instead of for the food components. 24Lunch Menu for Webinar, Grades 6-8Happy Valley Middle School, 4-1-2012Beef and Bean BurritoBeef Stir-Fry on Brown RiceBarbecued Chicken with Multi Grain BiscuitTuna Salad SandwichGreen BeansBaby CarrotsBroccoli SaladAppleSliced Cling Peaches in JuiceLow Fat MilkChocolate Non Fat Milk

Menu Production RecordsStudents may take one entre, one milk, one fruit and two vegetables.On your screen now is the menu we have planned as an example for this webinar. There are choices for each menu area. As noted, in this example, students may take one entre, one milk, one fruit and two vegetables.

This is the menu as it would be written for a published menu for students and parents. This menu alone does not give enough information to document whether the menu meets the meal pattern requirements. It does give the information needed to know which items may be selected and which items are served together, such as the Beef Stir-Fry will be served with the Brown Rice and the Biscuit will be served with the Barbecued Chicken. 25Section 3What, When, Who and WhereMenu Production RecordsIn section 3, we will put each piece of required information onto the selected menu production record. Every format is different, but the information required is the same. It just goes in a different place.26What?Required: General informationSiteDateOffer versus Serve (OVS)Optional informationBreakfast or Lunch (B or L) When?Before the mealWho?Menu plannerWhere? Menu Production Records

We are going to look at the required information that must go on the MPR by groups of information.

The first group of information to be entered on the menu production record is the general information about the name of the site (or group of sites), the date for the menu and whether offer versus serve is in effect. It is optional whether you indicate breakfast or lunch, as it is usually obvious.

This information would be entered before the meal by the menu planner.

Next we will look at where you would put this information on the menu production record.27Menu Production RecordsStudent GroupGrades_____Student GroupGrades_______Student Group Grades______OtherTotalEstimatedActualMenu Item and form usedEstimated PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeNumber of Student ServingsOther servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat AlternatesGrainsFruitsVegetablesMilk VarietiesExtra Foods Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredFood Based Menu Production Record #7aCalifornia Department of Education Nutrition Services DivisionDate: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: GeneralInformation

-Site-Date-Offer versus Serve (OVS)

Optional-Breakfast or Lunch (B or L)

The general information is usually found at the top of the form. This MPR is being planned for just Happy Valley Middle School but it might have been planned for all middle schools in a district, the food could be prepared in a central kitchen and then it would be backed up with individual transport records for each individual school. 28What?Required: Menu and meal componentsMenu or food items with formInclude condiments and extra foodsRecipes and/or productsGrade groupPortions or serving sizes for each grade groupPlannedServedContribution to the food componentsWhen?Before the mealWho?Menu plannerWhere?


The next required information to be recorded is the menu and meal components. Each menu or food item, including condiments and extra foods, is listed with the specific recipe or product to be used. Listing all of the food items is important not only for communicating with the staff, but also for future monitoring by CDE.

The planned serving size must be noted and if more than one grade group is being served, that must be listed. If any serving sizes vary by grade group, there must be a separate line for each different serving size by grade group.

After the menu and food items are listed with the specifics necessary for the staff to choose the correct recipe or product and the serving size, the contribution of each item is calculated and recorded.

This would all be done by the menu planner before the meal is served.

Now lets look at where this required information would be recorded on our MPR format.29Menu Production RecordsStudent GroupGrades_____Student GroupGrades______Student GroupGrades______OtherTotalEstimatedActualMenu Item and form usedEstimated PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeNumber of Student ServingsOther servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich

Grains FruitsApple, whole, 138 ct Sliced Peaches, can in jce Broccoli Salad (Raisins)VegetablesBroccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, freshMilk VarietiesLow Fat Choc Non FatExtra FoodsTaco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredFood Based Menu Production Record #7aCalifornia Department of Education Nutrition Services DivisionDate: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Menu or food item and form, including condimentsThe menu with form of the product is listed in the first column under Menu Item and form used. Notice that the form of the items is listed for the individual food items, but not for the main dishes which all have recipes. The form of the ingredients is listed on the recipe. If different ingredients could be in used in different forms, it is better to have two different recipes, one for each form such as canned or frozen.30Menu Production RecordsStudent GroupGrades_____Student GroupGrades_______Student GroupGrades______OtherTotalEstimatedActualMenu Item and form usedEstimated PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeNumber of Student ServingsOther servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich

Ole 23D-39AChix-4B-04WF-08Grains FruitsApple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)FreshiUSDAE-17VegetablesBroccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, freshE-17USDAFreshMilk VarietiesLow Fat Choc Non Fat

CA-MooExtra FoodsTaco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packetPCPPCPPCP Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredFood Based Menu Production Record #7aCalifornia Department of Education Nutrition Services DivisionDate: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Recipes orproductsThe recipe name or number and the product brand and code is listed in another column on this format. Note that some foods have brands with codes, some are just a brand, like USDA peaches or Freshi brand apples while others have a recipe code such as the D-39A for the Beef Stir Fry.

The information listed must be specific enough - between the form listed with the menu item and the recipe or product information - that your staff can make the right selection and a reviewer can check the accuracy of your documentation. If the preparer uses a different recipe or product than the one indicated by the menu planner, the food served may not necessarily meet the meal requirements as planned.31Menu Production RecordsFood Based Menu Production Record #7aCalifornia Department of Education Nutrition Services DivisionDate: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Grade groupsStudent GroupGrades_6-8__Student GroupGrades_______Student GroupGrades_______OtherTotalEstimatedActualMenu Item and form usedEstimated PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeNumber of Student ServingsAdult servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich

Ole 23D-39AChix-4B-04WF-08Grains FruitsApple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)FreshiUSDAE-17VegetablesBroccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, freshE-17USDAFreshMilk VarietiesLow Fat Choc Non Fat

CA-MooExtra FoodsTaco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packetPCPPCPPCP Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredIn this case there is just one grade group. If there were two or more, the other grade group or groups would also be listed. And, if different serving sizes are planned for the other grade groups, they would be listed on separate lines. With this format, you could easily run out of room with different serving sizes.32Menu Production RecordsStudent GroupGrades_6-8__Student GroupGrades_______Student GroupGrades______OtherTotalEstimatedActualMenu Item and form usedEstimated PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeNumber of Student ServingsOther servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich

Ole 23D-39AChix-4B-04WF-08

1 each c/1c 2pc 2oz 1 SandGrains FruitsApple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)FreshiUSDAE-17 1 ea c cVegetablesBroccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, freshE-17USDAFresh c c cMilk VarietiesLow Fat Choc Non Fat

CA-Moo8 fl ozExtra FoodsTaco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packetPCPPCPPCP2 each1 each1 each Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredFood Based Menu Production Record #7aCalifornia Department of Education Nutrition Services DivisionDate: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Portions or serving sizes The portion or serving size is the next piece of required information to be entered onto the MPR. This is a critical piece of information to be communicated to staff. Use the term that is most familiar to your staff. For instance, instead of saying cup of sliced peaches and broccoli salad, you might say to use a #8 scoop. For the Beef Stir-Fry on Brown Rice, you could indicate a 6 oz ladle and 2 #8 scoops of Rice.

In the case of the Beef Stir Fry on Brown Rice, we have chosen to put it on one line. You could also list the brown rice under grains with a note that it goes with the Stir Fry or you could instead, offer a choice of the multi-grain biscuit or the brown rice with both the stir fry and the BBQ Chicken. The menu planner must make those decisions based on the meal pattern requirements and the preferences of the students and then communicate the plan to staff for implementation.33Menu Production RecordsStudent GroupGrades_6-8__Student GroupGrades_______Student GroupGrades______OtherTotalEstimatedActualMenu Item and form usedEstimated PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeNumber of Student ServingsOther servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich

Ole 23D-39AChix-4B-04WF-081 each c/1c 2pc 2oz 1 Sand2 oz. 2 oz.2 oz.2 oz.2 2 WGR

2 WGR2 WGR

StirFryRO cDG c

SandO1/8cGrains FruitsApple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)FreshiUSDAE-171 ea c c 1 c c c

VegetablesBroccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, freshE-17USDAFresh c c cDG O ROMilk VarietiesLow Fat Choc Non Fat

CA-Moo8 fl oz8 fl ozExtra FoodsTaco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packetPCPPCPPCP2 each1 each1 each Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredHigh 2Low 2High 2 Low 2Total 8WGR 61 cup1 cDG O RO18 fl ozFood Based Menu Production Record #7aCalifornia Department of Education Nutrition Services DivisionDate: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Contribution to food components

Note: The subgroups in the entrees are not available to all students, but they do count toward the weekly requirement.We will show how these are documented in Section 5.The contribution to the food components is listed in the five columns corresponding to the five food components. Note that the main dishes contribute to several food components, but because of the format, the item only needs to be listed once and its contribution listed in the appropriate column. For example, the tuna sandwich has meats/meat alternates, grains and vegetable.

We have chosen to note in the contribution columns the designation for a whole grain-rich grain which we are calling WGR and for the vegetables, we designated the subgroup. This notation makes it easier to add up the daily contribution into a weekly total to check the percentage of WGR grains and to check the weekly requirements for the vegetable subgroups. 34What?Required: Production PlanProjected number of servingsAmount of food to be usedWhen?Before the mealWho?Menu planner or preparerWhere?


The next required information is the projected number of servings and the amount of each food to be prepared. This is also done before the meal is served and could be done by the menu planner or by the person who will prepare the meal. The information that we already entered onto the menu production record, the site, date and menu information, could be entered by the menu planner and then each individual site could enter their projected number of servings and the amount of food to be prepared at their site.

Now lets look at where to enter this information. We will wait until section 5 to review how to calculate the amount of food to be used.35Menu Production RecordsStudent GroupGrades_6-8__Student GroupGrades_______Student GroupGrades______OtherTotalEstimated52525 550ActualMenu Item and form usedProjected PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeOrFood UsedNumber of Student ServingsOther servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich

200100150

100

Ole 23D-39AChix-4B-04WF-08 1 each c/1c 2pc 2oz 1 Sand2 oz. 2 oz.2 oz.2 oz.2 2 WGR

2 WGR2 WGRStirFry

RO cDG c

SandO1/8cGrains FruitsApple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)138230150FreshiUSDAE-171 ea c c 1 c c cVegetablesBroccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh138340300E-17Veg-8Freshi c c cDG O ROMilk VarietiesLow Fat Choc Non Fat150250

CA-Moo8 fl oz8 fl ozExtra FoodsTaco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet40015050PCPPCPPCP2 each1 each1 each Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredHigh 2Low 2High 2 Low 2Total 8WGR 61 cup1 cDG O RO18 fl ozFood Based Menu Production Record #7aCalifornia Department of Education Nutrition Services DivisionDate: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required:Projected portionsThe projected meals to be served is entered at the top of the form and is entered by grade group and for other meals or servings such as for other adults, kitchen staff or a la carte sales.

For each menu item, the number of projected servings is entered. If there are choices or offer versus serve, you do not have to prepare enough of each menu item for every one to have a portion, but you must plan on enough servings to serve those who choose that item or have a substitution ready and available. You decide how many servings to prepare based on your history of serving that or a similar item in the past. 36Menu Production RecordsStudent GroupGrades_6-8__Student GroupGrades_______Student GroupGrades______OtherTotalEstimated52525 550ActualMenu Item and form usedProjected PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeOrFood UsedNumber of Student ServingsOther servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich

200100150

100

Ole 23D-39AChix-4B-04WF-08 1 each c/1c2pc2oz1 Sand 2 oz. 2 oz. 2 oz.2 oz.2 2 WGR

2 WGR2 WGRStirFry

RO cDG c

SandO1/8c2x1x1.5x1.5x1xGrains FruitsApple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)138230150FreshiUSDAE-171 ea c c 1 c c c138 ea10#101.5xVegetablesBroccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh138340300E-17Veg-8Freshi c c cDG O RO1.5x60 lbs3 csMilk VarietiesLow Fat Choc Non Fat150250

CA-Moo8 fl oz8 fl oz150250

Extra FoodsTaco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet40015050PCPPCPPCP2 each1 each1 each2 cs1.5 cs.1 cs Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredHigh 2Low 2High 2 Low 2Total 8WGR 61 cup1 cDG O RO18 fl ozFood Based Menu Production Record #7aCalifornia Department of Education Nutrition Services DivisionDate: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: Number x recipe or food usedIf you are using a standardized recipe, you do not have to list each ingredient on the MPR if you have calculated the contribution of the ingredients in the recipe to the food components. Instead, you list the recipe, plan the projected servings and then record how many times the recipe you plan to prepare. In this case, we have a recipe for the main dishes and listed the number of times the recipe will be prepared: 2 x the recipe for the burrito and 1.5 x the recipe for the BBQ chicken, for instance.

For other menu items, it is simpler and clearer to decide on the projected servings and then write in the amount of food to be prepared, such as 138 apples, 10 - #10 cans of sliced peaches and 2 cs of Taco Sauce packets.37What?Required: Production PlanActual servings byGrade groupOtherAdultsKitchen StaffA la CarteLeftoversWhen?After the mealWho?Person who counts the mealsPerson who counts the leftoversWhere?


The final items of required information are recorded after the meal is served and are best done by the person who tallied the meals and the person who counts and disposes of or saves the leftovers.

Actual servings by grade group and other servings are required.

Leftovers should be recorded and a notation made as to whether they are stored or discarded. When the leftovers are used at a later date, they should be entered on that days menu production record . On the date that they are used, the leftovers can be entered in a food on hand column if you use a column for that, or entered in as food used with the source date noted. A notation of the date they were used should also be made on the menu production record for the date they were prepared. This provides an audit trail for the use of the food.38Menu Production RecordsStudent GroupGrades_6-8__Student GroupGrades_______Student GroupGrades______OtherTotalEstimated52525 550Actual 51136 547Menu Item and form usedProjected PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeOrFood UsedNumber of Student ServingsOther servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich

200100150

100

Ole 23D-39AChix-4B-04WF-08 1 each c/1c2pc2oz1 Sand2 oz. 2 oz.2 oz.2 oz.2 2 WGR

2 WGR2 WGRStirFry

RO cDG c

SandO1/8c2x1x1.5x1.5x1x193 79138

94 5 14 12

5

Grains FruitsApple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)138230150FreshiUSDAE-171 ea c c 1 c c c138 ea10#101.5x127219115 5 722VegetablesBroccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh138340300E-17Veg-8Freshi c c cDG O RO1.5x60 lbs3 cs115323265 22 919Milk VarietiesLow Fat Choc Non Fat150250

CA-Moo8 fl oz8 fl oz150250142239 6 9Extra FoodsTaco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet40015050PCPPCPPCP2 each1 each1 each2 cs1.5 cs.1 cs383138 47 10 12 2 Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredHigh 2Low 2High 2 Low 2Total 8WGR 61 cup1 cDG O RO18 fl ozFood Based Menu Production Record #7aCalifornia Department of Education Nutrition Services DivisionDate: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: (circle) yes / no Required: Actual servings by grade group and other or adults, a la carteThe actual meals served is recorded at the top of the form under the group served. For each individual food item the number of student and other servings is recorded in the correct column. If you are doing a salad bar, the quantity of each item on the bar should be recorded separately, not done as a standardized recipe. 39Menu Production RecordsStudent GroupGrades_6-8__Student GroupGrades_______Student GroupGrades______OtherTotalEstimated52525 550Actual 51136 547Menu Item and form usedProjected PortionsRecipe or product (name,number, code)Plannedportionsize(by weight or portion)Contribution to meal patternNumber times recipeOrFood UsedNumber of Student ServingsOther servingsLeftover servings*M/MAozGservFcupsV cupsMilkozMeats/Meat Alternates Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich

200100150

100

Ole 23D-39AChix-4B-04WF-08 1 each c/1c 2pc 2oz 1 Sand2 oz. 2 oz 2 oz. 2 oz.2 2 WGR

2 WGR2 WGRStirFry

RO cDG c

SandO1/8c2x1x1.5x1.5x1x193 79138

94 5 14 12

5

2 S 7 D 0

1 DGrains FruitsApple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)138230150FreshiUSDAE-171 ea c c 1 c c c138 ea10#101.5x127219115 5 722 6 S 4 S 13 DVegetablesBroccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh138340300E-17Veg-8Freshi c c cDG O RO1.5x60 lbs3 cs115323265 22 919 13 D 9 D 16 SMilk VarietiesLow Fat Choc Non Fat150250

CA-Moo8 fl oz8 fl oz150250142239 6 9 2 S 2 SExtra FoodsTaco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet40015050PCPPCPPCP2 each1 each1 each2 cs1.5 cs.1 cs383138 47 10 12 2 7 S 0 1 S Total Contributions to Meal PatternVegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables *D=Discard, S=StoredHigh 2Low 2High 2 Low 2Total 8WGR 61 cup1 cDG O RO18 fl ozFood Based Menu Production Record #7aCalifornia Department of Education Nutrition Services DivisionDate: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no Required: LeftoversThe last required information to be recorded is the amount of leftovers. It is important to show leftovers as it indicates that the site did not run out of a food component. If the site did run out of a food item and there were not other choices within that food component for a student to select, there should be a substitution entered and the quantity of that food item recorded.40Optional InformationWhat? Production notes to staffUseful comments on food, weather, unusual influencesHACCP temperatures


As we showed on the available formats, any information that would be useful to staff or that is required by the health department may be added to the form to save time and additional pieces of paper. Production notes for staff, comments at the end of the day regarding what happened and why, or a record of the food temperatures are examples of additional information that can be captured on the menu production record.41Section 4Documenting the Contribution to the Food ComponentsMenu Production RecordsIn section four we will look at what type of documentation is used for different types of foods and how to verify their contribution to the meal pattern.42Tools for Determining the contribution to the food componentsThe FBG is the basis for calculating the contribution of:Individual foodsStandardized recipesProcessed convenience foods with specification sheet

Nutrition Facts labels determine the weight of the serving size, particularly for breads, and allow us to use the FBG to determine the contribution of the item.

Menu Production RecordsThere are several tools that we use to determine the creditable contribution of foods to the food components. The first and most basic tool is the Food Buying Guide. It is the basis for calculating the contribution of individual foods, standardized recipes and processed convenience foods that do not have a Child Nutrition, or CN Label.

The Nutrition Facts label helps us determine the weight of the serving size of grain products and with that information and the list of grains groups, we can usually determine the creditable contribution of the product.43Tools for Determining the contribution to the food componentsStandardized recipes give the serving size and list the ingredient information needed to apply the FBG to calculate the contribution of those ingredients.

Child Nutrition (CN) labels are issued by USDA and warranty the contribution of the product.

Manufacturers specification sheets give us the information to determine the contribution by using the FBG.Menu Production RecordsStandardized recipes are another tool for calculating the contribution of a food item served. The serving size, number of servings and the list of ingredients with volume or weight give us the information needed to calculate the contribution of the recipe.

Child Nutrition, or CN Labels, list the contribution of the product to the food components. The labels are issued by USDA and you may use them without verifying the information.

If a purchased product does not have a CN Label and is not in the FBG, the information on the form and quantity of each ingredient that contributes to a food component may be obtained through a completed manufacturers specification sheet to verify the accuracy of the manufacturers claims.441. Food Buying GuideUsed to determine:Amount of food to purchaseAmount to prepareAmount to serve, or serving size

Divided into sections:IntroductionMeats/Meat AlternatesVegetables/Fruits (will be separated in update)Grains/Breads (now called Grains)MilkOther FoodsAppendices


The FBG is used to determine the amount of food to purchase, the amount to prepare and the amount to serve, or serving size.

The FBG is divided into sections: The Introduction section has the meal pattern charts and information on things like can sizes, weight and measurement conversions and more.There is a section for each of the food components: Meats/Meat AlternatesVegetables/Fruits which will be separated in the next update)Grains/Breads which will be called Grains nowAnd MilkThe Other Foods section includes other foods we purchase for child nutrition programs and includes such items as catsup, jams, dehydrated vegetables and yeast.The Appendices have information on recipe analysis, the CN labeling program and purchasing, among other topics.

The FBG is being updated and the fruits and vegetables will be separated, the subgroups of vegetables highlighted, and the grains recalculated based on a 1 ounce equivalent instead of a .9 ounce equivalent. The 1 ounce equivalent is effective July 1, 2012, but is optional until July 1, 2013.451. Food Buying GuideThe Food Buying Guide (FBG) was used to calculate the contribution to the food components for which menu items in our example?

Trick question: For all of the menu items except the extras, or condiments.


The Food Buying Guide (FBG) was used to calculate the contribution to the food components for which of our menu items?

This is a trick question: The answer is, for all of the menu items except the extras, or condiments.

461. Food Buying GuideInformation in columns:

Specific information on the type and form.Purchase unit for the type and form.Number of servings in each purchase unit.Serving size to provide component credit.Amount to purchase for 100.Edible portion after peeling, cooking, drained or otherwise converted from Column 1 form.


Each section of the FBG for the food components has six columns. Column 1 has the specific information on the type and form. In this example, the food is celery. The form is fresh, sticks of by 4, and it is ready-to-use, not purchased as bulk stalks or bunches.Column 2 is the purchase unit for the type and form of the food. In this case the celery sticks are purchased by the pound. Column 3 is the number of servings (as described in column 4) that you can get from the purchase unit. With our celery stick example, there are 14 servings of cup, or 3 sticks, per pound of ready-to-use celery sticks, x 4.Column 4 gives the serving size that must be served in order to provide the vegetable credit of cup. With this size celery sticks, it takes three sticks to provide cup.Column 5 gives the amount to purchase for 100 servings of Column 4. It takes 7.2 pounds of these celery sticks to provide 100 servings of cup each.Column 6 gives the edible portion after the food as purchased is peeled or cooked or drained or otherwise converted from the form in which it was purchased, as listed in Column 1. In the case of ready to use celery sticks, 1 lb. as purchased equals 1 lb. of edible portion. If we had used bulk celery, there would be a percentage yield in column 6 indicating what percentage of the bulk celery will be left as celery sticks after trimming.472. Nutrition LabelNutrition facts labels tell what the weight of a serving size is for many products.

This is used for grains in particular.


The nutrition label lists the serving size ,which may be in a volume measure or in a weight measure, or both. For grains products, the serving size will be listed as the portion, such as 1 slice, 1 roll or 4 crackers along with the weight of that portion. By using the weight of the grain product and comparing it to the grain groups in the FBG, we can determine the creditable contribution of grains servings. In this example label, as you can see, the label tells both the number of crackers and the weight. 8 crackers, or 2 full sheets, = 31 grams which is 1 grains equivalent for Group B under both the new and the old grains guidance.483. Standardized RecipesStandardized recipes have been tested and will produce the same results every time if the recipe is followed exactly. The contribution of the foods in the recipe may be calculated and can then be used on an MPR.

Procedures are a simple recipe. They identify the steps and techniques for combining and preparing an item or finishing off a product such as a purchased chicken nugget.Menu Production Records

Standardized recipes have been tested and will produce the same results every time if the recipe is followed exactly. The contribution of the foods in the recipe are calculated once and can then be used on future menu production records.

Procedures are a simple recipe. They usually identify the steps and techniques for combining, preparing or otherwise finishing a product such as a purchased chicken nugget.

493. Standardized RecipesStandardized recipes are now required: When there are two or more ingredients; andWhen there is any preparation.

Why?Whenever there are two or more ingredients, there can be a different proportion of each.

Whenever there is any preparation, there can be different preparation methods.


Standardized recipes are now required. When there are two or more ingredients; andWhen there is any preparation.

Why are they required?Whenever there are two or more ingredients, there can be a different proportion of each. If you serve a vegetable cup, it could contain celery and carrots, or it could be celery and carrots. The yield and the nutrients would both vary from one recipe to the other.

Whenever there is any preparation, there can be different preparation methods. Chicken nuggets could be baked or fried. The calories would be different. Fruit that is drained or un-drained would have a different yield.503. Standardized RecipesIn reality, for almost every menu item, there is either more than one ingredient or some type of preparation.

On our menu, which menu items have only one ingredient and no preparation?

The answer is:Baby Carrots, individual bagsMilk VarietiesCondiments, individual packets


For almost every menu item, there is either more than one ingredient or some preparation.

Can you tell which of our menu items have just one ingredient and no preparation?

They are:

Baby Carrots, individual bags;Milk Varieties; andCondiments, individual packets

513. Standardized RecipesWhy do our frozen green beans and canned, sliced peaches need a recipe?

The green beans could have added seasonings or preparation that affects the nutritional content.

The sliced peaches could be drained, un-drained or partially drained, which affects the yield.

Menu Production RecordsWhy do our frozen green beans and canned sliced peaches need a recipe?

The green beans could have added seasonings or preparation that affects the nutritional content, such as adding bacon or butter or salt. And if we had used canned green beans, as with all canned vegetables, only the drained volume is counted toward crediting the vegetable component.

The canned, sliced peaches could be drained, un-drained or partially drained, which affects the yield of creditable fruit and changes the Calories served.

523. Standardized RecipesMenu Production RecordsRecipe nameRecipe categoryNumber of the recipe (Optional)Ingredient listAlternate ingredients (Optional)Directions for preparing

Critical control pointsPan or container sizePortion size and tool for servingContribution to the meal pattern (Optional)Recipe yield Standardized recipes have the following parts:Other Optional: Nutrients and Marketing guideRead slide.533. Standardized Recipe SampleMenu Production Records

124678911 or #12 ScoopThis is a sample standardized recipe. A standardized recipe template is included in the handouts, or if you use a menu planning software, the software will have its own format for recipes. As with menu production records, there is no required format for a standardized recipe.

You can see where the required information is located on this recipe. The serving size is 1/3 cup or a #12 scoop, or 3.7 oz. Please note that this is a weight, not a volume, which would be listed as fluid ounces.

The yield could be made more clear by noting that the 50 servings recipe yields one pan which is then either cut 5 x 10 or, as noted in direction #7, a #12 scoop is the serving utensil that will yield 50 servings per 12 x 20 pan. The 100 servings recipe yields two pans. 544. And 5.Child Nutrition (CN) Labels are warranted to give the contribution of the item based on information from the manufacturer and the application of the FBG to the ingredients.

Manufacturers specifications give the information needed to calculate the contribution of the ingredients using the FBG.

Note: A processed convenience food may not be used to contribute to the food components without either a CN label or a complete manufacturers specification.Menu Production RecordsA processed convenience food may not be used to contribute to the food components without either a CN label or a complete manufacturers specification.

CN labels are desirable and many are being redone to include information on the grains in the product and whether they are WGR or not. The new CN labels will indicate that the product provides X servings of grains (which are WGR) and Y servings of bread alternate (non-WGR). Starting July 1, 2014, all grains must be whole grain-rich.

As we talked about before, a manufacturers specifications must give enough information so that you can go back to the FBG and verify the correctness of the contribution claims.554. Child Nutrition (CN) LabelCN labels provide information and follow a format that is easily recognized.

It will always have the month and year of approval and the assigned six digit product identification number.


This label show s what a CN label looks like. It will always have the month and year of the approval and each has a unique assigned number in the upper right hand corner. The contribution to one or more food components will be listed. 565. Product Specification SheetThe product specification sheet is not warranted and you are responsible for checking the accuracy of the information.

Does it have the product name, code and manufacturer?Does it have the signature of a company official?Does it have the date it was signed?Is the information provided adequate to find the ingredients in the FBG and verify the contribution to the meal pattern?Menu Production RecordsA product specification sheet is not warranted and you are responsible for checking the accuracy of the information.

Does it have the product name, code and manufacturer?Does it have the signature of a company official?Does it have the date it was signed?Is the information provided adequate to find the ingredients in the FBG?

572. Product Specification Sheet SampleMenu Production Records

This is an example of a complete manufacturers specification sheet. It has the brand, name and code number. It is signed by a company representative, not a salesperson, and is dated. The information about the food ingredients is complete enough that you could go back to the FBG and check the calculations to be sure that it provides the creditable contribution as claimed.58Section 5Examples: Calculating the Creditable Contribution and Amount to UseMenu Production RecordsIn section 5, the calculations will be demonstrated that determine the creditable contribution of some of the foods, and calculations will be shown to determine the amount of some of the foods to purchase for the sample menu.59Calculating the contribution for individual foods using the FBGGreen Beans, frozen, cut, cookedBaby Carrots, individual bags, 2.5 oz.Apple, 138 countSliced Canned Cling Peaches in Juice, #10 cansMenu Production Records

With these menu items, the menu planner predetermines the serving size and the contribution to the food components ahead of time. Then we can use the FBG to calculate the amount to purchase.60Example of how much to purchase:Green Beans, frozen, cut, cooked340 - cup servings planned with cup contribution to Other vegetables food component cup cup (Col. 4) = factor of 2 x listed serving340 cup servings = 29.3 pounds 11.6 servings per Purchase UnitFactor of 2 x 29.3 lbs. = 58.6 lbs.Round UP to 60 lbs. of green beans for 340 cup servingsMenu Production Records

The first example is calculating how many pounds of frozen green beans to purchase. We are planning to serve 340 cup servings. The serving size in column 4 is cup, so we need to adjust for the larger serving size. Dividing by we determine that the serving size we are planning is twice as big, so we need two times as much food. Divide the number of servings by the yield of 11.6 per pound to calculate the pounds to purchase for cup servings. We would need 29.3 pounds for 340 cup servings.Now multiply by the factor of 2 since our serving size is cup. Our answer is 58.6 pounds, or rounded up, 60 pounds of frozen, cut green beansIn reality, if you were using this approximate amount, you would have a recipe that calls for 60# and yields 348 cup servings and gives specific directions on how to heat the beans and what other ingredients to add.61Example of how much to purchase:Apple, whole, size 138138 1 whole, each, is the planned servingIf 1 whole apple (4 quarters) is planned, the contribution of each apple is 4 x = 1 cupIf 138 count apples are planned, then the amount to purchase is 1 case of 138 count applesIf an apple smaller than 138 is used, the apple will have a smaller contribution to the fruits component and not equal 1 cup.Menu Production Records

To calculate how many apples to buy, we know that we are serving whole apples, which have a creditable contribution of 4 x cup, or 1 cup, and if we are buying 138 count apples and need 138 servings, we need to buy 1 case of apples. Do you think that was a coincidence?

The case count on the apples is very important. If you want to serve a cup servings apple, you would buy a smaller apple. But if you want to serve a 1 cup apple, you cannot purchase apples with more than 138 per case. The size of 138 is the number of apples per case. The more apples per 40# case, the smaller the size of the apple.62Example of how much to purchase:Sliced Canned Cling Peaches in Juice Menu Production Records

230 cups, the planned serving size cup cup (col. 4) = factor of 2 230 cup servings = 4.6 # - 10 cans 50 c per #10 canFactor of 2.3 x 4.6 = 9.2 Round up to 10 - #10 cansWhen calculating the amount of canned fruit to buy, it is important to determine if all or part of the juice or light syrup will be included in the serving portion. As you can see on this slide, the amount to purchase is considerably higher when the fruit is drained. There are 12.5 cups of fruit and juice in a number 10 can of sliced peaches with juice, but only 9 cups of drained peaches.

As with our green bean example, the serving size of cup is twice as much as the column 4 serving size of cup. So we are increasing by a factor of 2.

For 230 servings, we calculate the number of cans needed for cup servings and multiply by 2.

You round up to 10 #10 cans. Here again, In reality, you would probably plan for 250 cup servings, which is the amount you should be able to get from 10 #10 cans.63FBG CalculatorA calculator tool has been developed by the National Food Service Management Institute that can save you time and effort.http://Fbg.nfsmi.org/ Menu Production Records

Lets take a look at some of the calculations we just did and how easy it is to calculate the amount of food to purchase using the Food Buying Guide calculator. The Food Buying Guide Calculator was developed by the National Food Service Management Institute and it can save time over doing the calculations by hand. A list can be generated for the products you use on a regular basis and saved for future use.

Green Beans, cut, frozen, 340 - cup servings

Sliced Cling Peaches in Juice, 230 cup servings64Example of calculating the contribution to the grains component

Menu Production RecordsThis is the Nutrition Facts label from a loaf of multi-grain bread which lists whole wheat flour as the first ingredient. It is therefore whole grain-rich.

38 g per slice

38 grams 28 grams/ounce = 1.36 oz.

Round down to 1.25 ounces, or 1 WGR grain equivalents.

This is not the same bread as was used in the recipe for the Tuna Sandwich. It had 1 WGR grain per slice.The Nutrition Facts label from this loaf of bread tells the weight of one slice of bread and how many slices are in a loaf.

Lets calculate how many grains equivalents there are in a slice of this WGR bread, which is not the same bread used for the tuna sandwich recipe.

Each slices weighs 38 grams. Divide the 38 grams by the 28 grams in a 1 ounce grains equivalent and it equals 1.36 ounces, or rounding down, 1 WGR ounce equivalents of grains.

65Calculating the contribution from the standardized recipesBeef Stir FryBrown RiceBarbecued ChickenMulti-Grain BiscuitTuna Salad SandwichBroccoli Salad


USDA recipes list the contribution to the food components for their recipes based on the first listed ingredient if there are variations.

If you calculate the contribution of your own standardized recipes, you can use that information again on your menu production records in the future.

If you adjust a USDA recipe, you should make it into a separate new recipe with your ingredients and quantities and calculate the contribution yourself.66Example:Beef Stir-FryMenu Production Records

This is a USDA recipe for Beef Stir-Fry. It s not stated, but the weights for the vegetables are for the amount after peeling, chopping, and so on. We know this because the marketing guide on the next page, or on the back of the recipe, gives the as purchased weights, which we will use to calculate the contribution of the ingredients to the food components.

The quantities of vegetables in this recipe are not realistic, so the quantities will be changed and we will recalculate the creditable vegetables.67Example:Beef Stir-FryMenu Production Records

On the second page of the recipe, the recipe lists amounts of as purchased vegetables to purchase for 50 or 100 servings. It also lists the serving size and the contribution to the meats/meat alternates and the vegetables that are provided by this recipe. That is why on the menu production record, we only had to list the recipe, its code number and the contribution. This recipe does not, however, give the breakdown for the new vegetable subgroups.

Lets take a look at how to calculate the contribution of both the meat and vegetables.68Example of contribution to meal pattern: Beef, raw, top round, cap off, insideRecipe: 20 lbs. for 100 servings20 lbs. x 11.2 = 224 100 servings = 2.24 ozRound down to 2 ounces of meat


First, lets look at the contribution of the meat.

In the FBG we find the raw, top round, inside cut, and calculate the ounces of creditable meat.

The recipe calls for 20 pounds of round steak. The serving size from column 4 is 1 ounce. The servings per purchase unit of 1 pound is 11.2 ounces of cooked lean meat per pound of the top round as purchased.Multiply that by 20 lbs. and it equals 224 ounces. When divided by the 100 servings for the recipe, there are 2.24 ounces of lean meat per serving The .24 ounces is less than ounce, the minimum amount that can be counted, so we round down to 2 ounces.69Example of contribution to meal pattern: Fresh Carrots, choppedRecipe: 13.625 15 lbs. per 10015 lbs. x 8.16 = 122.4 - cup servingsMenu Production Records

This recipe calls for 13.625 pounds of carrots. Would we really use that amount? It is more likely that we would change this to 15 pounds. Fresh carrots yield 8.16 cup servings of cooked sliced or chopped, drained carrots per lb. Multiplying by 15 lbs tells us that the carrots yield 122.4 - cup servings.

This is more than 1 when divided by 100 servings, so the red orange vegetable contribution may be counted as cup. The additional 22.4 cup servings is not enough to count as an additional 1/8 cup. It takes 50 cup servings to equal 1/8 cup.

The extra amount does count toward the total creditable vegetable content of the recipe.70Example of contribution to meal pattern: Fresh Onions, dicedRecipe: 3.125 3 lbs. per 100 servings3 lbs. x 7.9 = 23.7 - cup servingsMenu Production Records

The recipe calls for 3.125 lbs. of onions, but we are going to reduce that to 3 pounds. We increased the carrots, so I think we can decrease the onion and still come out with cup of vegetables for this recipe..

The yield is 7.9 - cup servings per pound from column 3, which when multiplied by our 3 pounds yields 23.7 cup servings. This is less than 50 cup servings, so it is less than 1/8 cup and it cannot contribute to the other vegetable subgroup, but it will count toward the total creditable vegetables in the dish.71Example of contribution to meal pattern: Fresh Broccoli, choppedRecipe: 10.125 lbs. per 100 servings10.125 10 lbs. x 10.2 = 102 - cup servingsTotal vegetable servings: 102.0 - cups broccoli + 23.7 - cups onion + 122.4 - cups carrots = 248.1 100 servings = 2.48 - cup servings or cup which counts as cup Red Orange and cup Dark GreenMenu Production Records

The recipe calls for 10.125 lbs. of broccoli. Here again, we are going to change that to 10 pounds.

There are 10.2 cup servings of cut, cooked, drained vegetable per pound as shown in column 3.

Lbs. x 10.2 = 102 cup servings. This is just slightly more than cup per serving, so we can credit 1/4 cup of dark green vegetable for this recipe.

Adding all of the cup servings of vegetables together, we get a total of just enough to equal cup serving but not enough for 5/8 cup. 72Calculating the contribution of processed convenience foodsBeef and Bean Burrito

If no CN label were available, a product specification sheet would be required with all of the necessary information, date and signature.Menu Production Records

075856

One 5.00 oz. beef and bean burrito provides 2 .00 oz. equivalent meats/meat alternates and 1.50 servings of bread alternate for the Child Nutrition Meal Pattern requirements. (Use of this logo and statement authorized by the Food and Nutrition Services, USDA 05/15)The CN label for our burrito tells us that there are 2 ounce equivalent of meats/meat alternates and 1.5 servings of bread alternate. This is not a WGR product.

If no CN label is available, a product specification sheet is required with all of the necessary information, date and signature and, it would be up to you to verify the creditable contribution.

73Section 6Making Menu Production Records Work for YouMenu Production RecordsAfter doing all the work to document and record all of that information, it would be great if you could find something to use the information for to improve your program.74Menu Production RecordsWhether you make it, put it together from a standardized recipe or buy a convenience product, you will have collected and recorded important information about the food items on your menu. What can you do with that information?75No Matter What The Source of Your Food Items The MPR Documents It!What Else Does it Tell You?What items are getting more popular and you ran out?What items did you have left over?How did equipment utilization work?Did the distribution of the preparation amongst the staff work?What else can you learn from your MPRs?


What else does your MPR tell you? If you record your HACCP temperatures on it, your MPR is your proof that your food was handled safely.

The numbers can tell you if an item is getting more popular or losing its appeal.

If you have a spot for comments from your staff, they can let you know how the equipment in their kitchen handled the work load. And they can let you know if you overwhelmed the salad prep staff and under utilized the baker or cook.

Take time to review your MPRs over time and you may be surprised at what you can learn.76Menu Production RecordsThank you for choosing the MPR workshop. I will now answer any questions.

Please complete an evaluation before you leave. Menu Production Records77school: ______________________________ DAILY PRODUCTION RECORDDATE:_______________________________ instructionsPREPARED BY: ___________________________check box for meal served (breakfast or lunch)MENU ITEMS and condimentshaccp

process

1, 2, 3 or Otime & tempera-tures FRECIPE number OR

brand name and item numberPLANNED

REIMBURSABLE mEAL

SERVINGsplanned adult

and a la carte servingsTOTAL amount of food preparedLEFTOVERS

cookingholdinggradesgrades

portion size# of servingsportion size# of servings# of servingslb or

quantity

or

servingslb or

quantity

or

servings

List all menu items that contribute to a reimbursable meal. include all condiments. INSERT THE HACCP process NUMBER OR O for each menu item and condiment.these temperatures must be recorded here or on another district form. add time with holding temps.List the recipe # or the brand name and product number here. canned, frozen and fresh FRUIT & veg. list only product descriptions (apples -113 ct.; peaches lt syrup or usda; applesauce sweetened or un-sweetened, etc. for condiments: record serving SIZES AND NOTE if low fat or low sodium version.portion sizes should represent volume in cups or weight in oz.list how many portions of each menu item you think will be taken as part of a reimbursable meal. include free seconds in this column also.example: if you portion with A 3 oz. spoodle, ENTER 3/8 c. as the portion size or write 3 oz spoodle.reminder: do not include a la carte milk purchased by students bringing lunches from home or 2nd milks sold in this column.record all paid adults, food service employee adults and a la carte (including milk purchased for lunches from home, 2nd milks and 2nd lunches).LIST THE AMOUNT OF FOOD PREPARED FOR REIMBURSABLE MEALS, ADULTS AND A LA CARTE. THIS AMOUNT IS BASED ON THE

USDA FOOD BUYING GUIDE, USDA RECIPE

OR DISTRICT STANDARDIZED RECIPE.

RECORD NUMBER OF LEFT OVERS.

processed meat items (chix nuggets/patties, beef patties, etc.)135F

cooked fruit and vegetables135F

commercially pre-cooked ready to eat meat140F

raw pork, ham & sausage145F

beef roasts, egg dishes, fish145F

raw ground beef & game animals155F

leftovers165F

raw poultry165F

Minimum internal cooking temperatures****All products must reach the minimum temperature specified for at least 15 seconds.

2012Actual meals served:

grades ________ ________

grades ________ ________

adults ________

program adults ________

Total ________

haccp processes:

1 foods that must be kept below 41F

2 foods that must be heated and held above 135F

3 foods that are heated, cooled and sometimes reheated to 165F

o FOODS THAt may be stored and/or served at room temperature (bread/rolls, chips, dry cereal, cookies, most cakes, crackers, peanut butter, salad dressing/mustard/mayonnaise packets)

school: ______________________________

DAILY PRODUCTION RECORDDATE: ________________________________

PREPARED BY: ______________________________

BREAKFAST LUNCH

MENU ITEMS and condimentsRECIPE number

OR

brand name and code numberPlanned

reimbursable meal

servings

planned adult

and

a la

carte

servingstotal

amount preparedLeftovers

grades

portion size# of servings# of servingslb or quantity OR sERVINGSlB OR

Quantity

OR

servings

Notes:


grades ________ ________

adults ________


Total ________

school: ______________________________ DAILY PRODUCTION RECORD

DATE: ________________________________

PREPARED BY: ______________________________

BREAKFAST LUNCH

MENU ITEMS and condimentshaccp

process

1, 2, 3 or Otemperatures F + time for holdingRECIPE #

OR

brand name and code #PLANNED

REIMBURSABLE mEAL

SERVINGsplanned adult

and a la carte servingstotal amount prepared

LEFTOVERS

cooking

enter hot/cold

holding exit hot/cold holdinggrades

portion size# of servings# of servingslb or qUANTITY OR SERVINGSlb or qUANTITY OR SERVINGS

Minimum internal cooking temperatures*processed meat items (chix nuggets/patties, beef patties, etc.)135F

cooked fruit and vegetables135F

commercially pre-cooked ready to eat meat140F

raw pork, ham & sausage145F

beef roasts, egg dishes, fish145F

raw ground beef & game animals155F

leftovers165F

raw poultry165F

*All products mustreach the minimum temperature SPECIFIED FOR at least 15 seconds.


grades ________ ________ adults ________


Total ________

haccp processes:

1 foods that must be kept below 41F

2 foods that must be heated and held above 135F

3 foods that are heated, cooled and sometimes reheated to 165F

o FOODS THAT may be stored and/or served at room temperature (bread/rolls, chips, dry cereal, cookies, most cakes, crackers, peanut butter, salad dressing/mayonnaise catsup/mustard packets)

menu production records

Documents

menu production records

purpose section

type of menu item

purpose of mprsplanning

food componentssection

required information

correct food components

individual foods