Planning & Production Record Requirements

forChild Nutrition Programs

Presented by:Bill Urban

To ensure compliance with federal requirements for Child Nutrition Programs.

To provide basic instructions for completing production records for CN programs.

To provide guidance for the reviewing of planning and production records by the State Agency.

Planning & Production Records . . . WHY ?

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MORE IMPORTANTLY

They are a reference to determine past acceptability of recipes. They also allow the manager to adjust production accordingly and reduce waste.

It is a log that indicates what the CN team accomplished on any given production day.

Contains reimbursable meals fed data to support claim submission requests.

Planning & Production Records . . . WHY ?

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Title 7 of the Congressional Federal RegisterPart 210 - Subpart C - Section10 - Paragraph (3)

7 CFR 210.10(3) states:

Production and menu records. 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 componentscontribute to the required food components

and food quantities for each age/grade group every

day.

AUTHORITY

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The production record must indicate how meals offered contribute to each required food component and vegetable subgroup.

Menu and food items must be recorded daily in the production record.

Production records must indicate adequate quantities of food items were planned and produced to offer each child the minimum quantities mandated by the meal pattern.

Production records must remain on site!!!

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AUTHORITY

Important Tool #1

Meal Patterns

Remember this…

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Important Tool #2

Grain Equivalency Page 1

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Grain Equivalency Page 2

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Meat\Meat Alternatives: most are recorded in ounces. Meat Alternatives may be in weights or measures. Manager must determine yield data -

Cooked mature beans - ⅛ Cup equals ½ ounce MMA Nut Butters – 2 Tbsp equals 1 ounce MMA

Vegetables & Fruits: should be recorded in cups ⅛ cup is minimum contributable amount

Grains: should be recorded in the measurements displayed in Appendix A of the Food Buying Guide. Group A thru G - record in ounces. Group H - record in cooked cups Group I (rte breakfast cereal) - record in ounces.

MilkMilk:: can be recorded as 1 cup, 8 oz, or ½ pint.

Recording Contribution Sizes

Place the correct portion size in the grade group column that is being contributed towards.

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Added 2 lines to MMA

Added 3 lines to GRAINS

Eliminated MMA for

Breakfast.

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Larger area for additional items.

Milk production stays on the left page.

There is no Meat \ Meat Alternative component in the Breakfast Meal Pattern.

After 1 oz eq of “True Grain” has been offered, MMA may be offered and credited towards the grain component.

That means . . . . . Any meats that you will use to credit towards grain will be listed in the grains section.

MMA offered that will not contribute towards the grain component will be listed as an additional item.

BREAKFAST CREDITING of MMA

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We have seen examples of “simple crediting”

But what about menu items containing multiple food components?

For Example: PIZZA

Pizza contributes to the following components:

MMA – 2 oz Grain – 2 oz eq Vegetable (Red Orange) – ⅛ Cup

COMPONENT

CREDITING

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So . . . How would we enter Pizza

in the RED BOOK

to indicate the components

that it will contribute towards ?

Where would you get this information? Recipe card

CN label Order Guide

COMPONENT CREDITING

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PIZZA

PIZZA

PIZZA

2 OZ

⅛ C

2 OZ

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What about John Wayne Casserole?

Where would we get component contribution information?

Recipe Card

COMPONENT CREDITING

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COMPONENT CREDITING

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Ground Beed JWC

⅛ C

2 OZCheese Am. Sli JWC 1/4 OZ

Tomatoes JWCOnions JWC

Peppers JWC

Pizza Sheets JWC 3/4 OZ

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Supporting food items used during preparation must be recorded in the production record under “Additional Foods”.

List condiments, and other foods that do not credit towards a component in the “Additional Foods” area at the bottom of the production record.

Some examples: Mayonnaise, Gelatin Whipped Topping, Pudding, Ketchup, Chocolate Chips, etc….

ADDITIONAL FOODS

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All items offered to students must be entered into the production record - including condiments.

Why? Because all foods affect the average weekly nutrient analysis.

ADDITIONAL FOODS

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#9 Leftover portions from a prior date used this day

#10 ‘New’ food items prepared this day #10a - number of portions prepared #10b food size = weight, pounds, cans, each

#11 Total portions prepared = #9 + #10a

#12 Actual number of portions served

#13 Actual number of portions saved for future use (Follow your approved Food Safety procedures)

#14 Actual number of portions discarded

#15 Comments – clarify actions that are not self explanatory Low participation – Field trips Weather, loss of power etc..

“The Right Side”When Service is Complete

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Complete production records daily. Meals may not be reimbursed if production records are incomplete.

Have the ‘Left Side’ completed a week in advance, using pencil so adjustments may

be entered. Neatness counts, but completeness will win this contest!!!

Keep production records for 3 years plus current year.

Ask their Director to review the production records when they visit.

Keep Production Records on site! ! ! Don’t take them home to work on.

Great Managers . . . . .

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Collaborate with managers to retrieve accurate servings fed information, as well as

acceptability factors.

Visit their sites frequently and review production records. They also affix their

initials & date at the top of the page.

Provide their managers with clear and concise instructions.

Observe a meal service each day.

Great Directors . . . . .

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Non Discrimination Statement

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“The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases 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 if 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 program.intake@usda.gov.”

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.

Questions ?

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