production records presented by: gloria zunker, consultant grants coordination and school support...
TRANSCRIPT
![Page 1: Production Records Presented By: Gloria Zunker, Consultant Grants Coordination and School Support School Nutrition Programs August 2011](https://reader036.vdocument.in/reader036/viewer/2022070411/56649f515503460f94c73e28/html5/thumbnails/1.jpg)
Production Records
Presented By: Gloria Zunker, ConsultantGrants Coordination and School Support
School Nutrition ProgramsAugust 2011
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Introduction
• Lunches claimed meet the requirements for a reimbursable lunch
• Observed lunches claimed contain the required number of food items
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During the CRE
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Day of Review
Reviewer will observe serving lines to determine if all required items are offered and served.
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Review Period
Reviewer will examine menus and production records to determine if all required items are offered.
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Production Records
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Required Information
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Production Records
• Vary in format
• Provides the following:– Tell what foods and recipes to use
– Tell what portion sizes to serve
– Allow staff to record actual quantities prepared and numbers served
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Sample
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Sample
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Sample MDE Template
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Using MDE Sample Production Record
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Menu
(A) Menu Item/Food Item
• List all food items, including condiments
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Recipe # or Code
(B) Recipe # or Code• Specify exact recipe and
product
• USDA quantity recipe has a “number” Example: Spaghetti, #D-35
• General Mills or Post Cereal
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Portion Size
(C) Portion Size • Identify the age or grade group
being served
• If different age/grade groups are served, adjusted portion sizes must be shown
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Portion Size
MDE Admin. Policy #8
SY 2004-05• Fruit/vegetable minimum portion
size as part of a reimbursable meal is ¼ cup
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# Portions Planned
(D) # Portions Planned
• Forecast or predict the approximate number of servings or portions needed of each menu item
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Quantity of Food Used
(E) Quantity of Food Used
• Actual amount of food used in preparation given in units, such as pounds, #10 cans, dozens, etc.
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Cooking Time/Temperature
(F) Cooking Time/Temperature
• Record of internal temperature of food items prior to serving
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Corrective Action Code
(G) Corrective Action Code• If corrective action is needed,
list SOP based on NFSMI HACCP SOPs
HACCP
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NFSMI SOPs
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Serving Time/Temperature
(H) Serving Time/Temperature
• Record internal temperature of food item(s) prior to serving
HACCP
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Actual Number of Portions Prepared and Served
(I) Actual Number of Portions Prepared
(J) Actual Number of Portions Served
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Leftover Code
(K) Leftovers & Code
• Counted after students have been served, but before food is thrown away
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Other Information
Substitutions
Comments for special conditions like field trips, weather, etc.
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Record Keeping
• Production records must be retained for 3 years plus the current year
• Possible period for an audit
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Summary
• Production records are required documents of a Coordinated Review Effort (CRE) and School Meals Initiative (SMI) or Nutrition Review
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Summary
• Menus and Production Records are Critical Areas of Review of a CRE review and are considered part of Performance Standard 2
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Resources
MDE School Nutrition website:www.michigan.gov/schoolnutrition
Menu Planner for Healthy School Mealshttp://www.fns.usda.gov/cnd/menu/menu.planning.NSLP.htm
MDE Admin Policy #8 (SY 2004/2005)http://www.michigan.gov/mde/0,1607,7-140-6530_6569-19613--,00.html
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Contact MDE School Nutrition Programs at:
Phone: 517-373-3347
or
E-mail:
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