m enu p roduction r ecords webinar june 7, 2012. menu production records b rought to y ou b y :
TRANSCRIPT
MENU PRODUCTION RECORDSWebinar June 7, 2012
Menu Production Records
BROUGHT TO YOU BY:
Menu Production Records
PURPOSE OF THE WEBINAR Show 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 information
Menu Production Records
ORGANIZATION OF THE MPR WEBINAR
Section 1: Purpose Section 2: Formats Section 3: What, When, Who and Where Section 4: Documenting the Contribution to the Food Components Section 5: Calculating the Creditable Contribution and the Amount to Use Section 6: Making Menu Production Records Work for You
Menu P
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SECTION 1Purpose
Menu P
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PURPOSE OF MPRSPlanning
Communicating
Documentation
Other
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PLANNINGMPRs allow the menu planner to plan for: Meal pattern requirements Correct quantities of food components
Daily Weekly
Fruits (F) Vegetable (V) Subgroups Minimums and Maximums
Meats/Meat Alternates (M/MA) Grains (G)
Amount of food to purchase
Menu P
roductio
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COMMUNICATING:MPRs are used to communicate what to use:
Form of food items Standardized recipes Processed convenience products Serving sizes
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DOCUMENTATIONFederal 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.
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DOCUMENTATION
The 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.
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OTHER History for future planning
Trend spotting
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SECTION 2Formats
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FORMAT There is no required format. There is required information.
Site and date Offer versus serve? Menu or food items, including condiments, extras Recipe and/or products with names and/or codes Grade groups to be served Portions or serving sizes by grade group Contribution to the food components Total projected servings Amount of food to be used Actual servings by grade group(s), and Other
(adults, a la Carte and kitchen staff) Leftovers
Menu P
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SOURCE: CDE MPRS
Date and site
MENU (R)
Meal count
Date (R): Site (R): Offer versus Serve - circle yes/no (R)
Students
Other
Total
Required
Age/grade groups (R)
Age 1-2
Pre-sch.
K-5
6-8
9-12
Estimated
Actual (R)
A*
B*
1(R)
2
3
4
5a (R)
5b (R)
6
7
8
9
10 (R)
11 (R)
12 (R)
Number of servings needed
Number of servings on hand
Food item
and form used
Pur- chase unit**
Servings per purchase unit**
Servingsize per purchase
unit**
Planned
serving size (by wgt. or
portion
Contribution
to meal pattern
(e.g. 2 oz M/MA)
(col. 5b÷ col. 4)
Multiplier
(col. A - col.
B)
Servings to prepare
(col. 6 x col.7)
Total units required
(col. 8 ÷col.
3)
Amount to prepare
Amount
prepared in purchase
units
A la
carte/ adult
servings
Leftover serv-ings
Meats/Meat alternates
Grains
Fruits
Vegetables
Milk Varieties
Extra foods
Food Based Menu Production Record #1
California Department of EducationPurpose: to learn steps for determining the amount of food to serve. OVS: Y or N
Nutrition Services Division
(R) = Required information * Required for offer vs. serve, menu choice, portion adjusting, or if using leftovers ** Refer to USDA Food Buying Guide Rev 4/12 Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables
Menu P
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Food Based Menu Production Record #2 California Department of EducationPurpose: A sample form for Menus with Choices within components
Rev 4/12 All information required. Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables
Date: Site: B or L Offer vs. Serve: yes / no
Menu
Meal counts
Students
Other
Total
Record grade groups
Group
Grade groups
Estimated
Actual
Menu item and form used
Recipe or product
(name & No.)
Grade group
Portion
size(No., wgt.
scoop)
Contri-
bution to meal
pattern
Pro-
jected servings
Amount of food used
in purchase units(lbs., qty.)
A la carte &
adult servings
(Other)
Leftover servings
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Food Based Menu Production Record #3 California Department of EducationPurpose: for use with all standardized recipes
Rev 4/12 All information required. Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables
Date: Site: B or L Offer vs. Serve: yes / no
Meal count record
Menu/food item & Portion SizeRecipe title
or codenumbers
Contribution to meal patternNumber
times recipe
Number portions prepared
A la carte/ Adults
Left-overs
Grade group Projected ActualM/MAOz.
Gserv.
Fcups
Vcups
MilkOz.
Date
Students
Students
Other
Total
Date
TOTALS
Students
Students
Other
Total
Date
TOTALS
Students
Students
Other
Total
Date
TOTALS
Students
Students
Other
Total
Date
TOTALS
Students
Students
Other
Total
TOTALS
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Food Based Menu Production Record #4 California Department of Education
Purpose: One five day week on one page
Rev 4/12 All information required. Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables
Date: Site: B or L Offer vs. Serve: (circle) yes / no
Meal Count Record
Menu and portion size(R)
Contribu-
tion to meal pattern
(R)
Food item and
form used(R)
Amount **prepared
in purchase units (R)
Number of
portions prepared
***
A la
Carte/ adult
servings (R)
Left-overs(R)
Age/GradeGroup (R)
Esti-mate
Actual
Date (R)
Students
Students
Adults
Total
Date (R)
Students
Students
Adults
Total
Date (R)
Students
Students
Adults
Total
Date (R)
Students
Students
Adults
Total
Date (R)
Students
Students
Adults
Total
Menu P
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SOURCE: OTHER STATES MENU PRODUCTION RECORDSchool Date: Day:_ OVS: Y or N B or L
Menu/ Food Item
OVS: Yes or NoB or LGrades ___________
Product # or
Recipe#
# Portions PlannedTotal Prepared # svd, lbs., cans, etc.
Total LeftoversD=DiscardC=CoolerF=FreezerS=Stores
Comments:
Substitutions, Leftovers, & Tray
Waste, etc.
Serving
Size
Contribution
To Food
Component
Grades
Grades Adults Time of
Final Prep
Temp at Final Prep
Time Begin Serving
TempBegin
Serving
TempMid Serving
Corrective Action Taken
Initials
Meats/Meat Alternates
Vegetables
Fruits Grains
Other (Condiments)
Milk Variety
HACCP Temp
Signature/HACCP Verification _________________________ Date________
Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables Actual Served Grades _____ _____ Grades _____ _____ Adult_______ A la Carte____
Menu P
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SOURCE: SOFTWARE
Each software has a unique MPR. Check to be sure the one you use has all of the required elements.
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Food Based Menu Production Record #7a California Department of Education
Nutrition Services DivisionDate: Site: B or L Offer vs. Serve: yes / no
.
Student Group
Grades____
Student Group
Grades_______
Student Group
Grades______
Other
Total
Estimated
Actual
Menu Item and form used
Estimated Portions
Recipe or product
(name,number, code)
Plannedportion
size(by weight or
portion)
Contribution to
meal pattern
Number
times recipe
Number of
Student Servings
Other
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/Meat Alternates
Grains
Fruits
Vegetables
Milk Varieties
Extra 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=Stored
Webinar Example
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LUNCH MENU FOR WEBINAR, GRADES 6-8HAPPY VALLEY MIDDLE SCHOOL, 4-1-2012
Beef and Bean Burrito Beef Stir-Fry on Brown Rice Barbecued Chicken with Multi Grain Biscuit Tuna Salad Sandwich Green Beans Baby Carrots Broccoli Salad Apple Sliced Cling Peaches in Juice Low Fat Milk Chocolate Non Fat Milk
Students may take one entrée, one milk, one fruit and two vegetables.
Menu P
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SECTION 3What, When, Who and Where
Menu P
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What? Required: General information
Site Date Offer versus Serve (OVS)
Optional information Breakfast or Lunch (B or L)
When? Before the meal
Who? Menu planner
Where?
Menu P
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Student GroupGrades_____
Student GroupGrades_______
Student Group Grades______
Other
Total
Estimated
Actual
Menu Item and form used
Estimated Portions
Recipe or product (name,number,
code)
Plannedportion
size(by weight or portion)
Contribution to
meal pattern
Number
times recipe
Number of
Student Servings
Other
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/Meat Alternates
Grains
Fruits
Vegetables
Milk Varieties
Extra 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=Stored
Food Based Menu Production Record #7a California Department of Education
Nutrition Services Division
Date: 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)
Menu P
roductio
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What? Required: Menu and meal components
Menu or food items with form Include condiments and extra foods
Recipes and/or products Grade group Portions or serving sizes for each grade group
Planned Served
Contribution to the food components
When? Before the meal
Who? Menu planner
Where?
Menu P
roductio
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Student GroupGrades_____
Student GroupGrades______
Student GroupGrades______
Other
Total
Estimated
Actual
Menu Item and form used
Estimated Portions
Recipe or product (name,number,
code)
Plannedportion
size(by weight or portion)
Contribution to
meal pattern
Number
times recipe
Number of
Student Servings
Other
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/Meat Alternates
Beef and Bean Burrito Beef Stir Fry on Brn Rice BBQ Chicken/Multi Grain Biscuit Tuna Salad Sandwich
Grains
Fruits
Apple, whole, 138 ct Sliced Peaches, can in jce Broccoli Salad (Raisins)
Vegetables
Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh
Milk Varieties
Low Fat Choc Non Fat
Extra Foods
Taco 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=Stored
Food Based Menu Production Record #7a California Department of Education
Nutrition Services Division
Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no
Required: Menu or food item and form, including condiments
Menu P
roductio
n R
eco
rds
Student GroupGrades_____
Student GroupGrades_______
Student GroupGrades______
Other
Total
Estimated
Actual
Menu Item and form used
Estimated Portions
Recipe or product (name,number,
code)
Plannedportion
size(by weight or portion)
Contribution to
meal pattern
Number
times recipe
Number of
Student Servings
Other
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/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
Grains
Fruits
Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)
FreshiUSDAE-17
Vegetables
Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh
E-17USDAFresh
Milk Varieties
Low Fat Choc Non Fat
CA-Moo
Extra Foods
Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet
PCPPCPPCP
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=Stored
Food Based Menu Production Record #7a California Department of Education
Nutrition Services Division
Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no
Required: Recipes orproducts
Menu P
roductio
n R
eco
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Food Based Menu Production Record #7a California Department of Education
Nutrition Services Division
Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no
Required: Grade groups
Student GroupGrades_6-8__
Student GroupGrades_______
Student GroupGrades_______
Other
Total
Estimated
Actual
Menu Item and form used
Estimated Portions
Recipe or product (name,number,
code)
Plannedportion
size(by weight or portion)
Contribution to
meal pattern
Number
times recipe
Number of
Student Servings
Adult
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/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
Grains
Fruits
Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)
FreshiUSDAE-17
Vegetables
Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh
E-17USDAFresh
Milk Varieties
Low Fat Choc Non Fat
CA-Moo
Extra Foods
Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet
PCPPCPPCP
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=Stored
Menu P
roductio
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Student GroupGrades_6-8__
Student GroupGrades_______
Student GroupGrades______
Other
Total
Estimated
Actual
Menu Item and form used
Estimated Portions
Recipe or product (name,number,
code)
Plannedportion
size(by weight or portion)
Contribution to
meal pattern
Number
times recipe
Number of
Student Servings
Other
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/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 ¾ c/1c 2pc 2oz 1 Sand
Grains
Fruits
Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)
FreshiUSDAE-17
1 ea½ c½ c
Vegetables
Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh
E-17USDAFresh
½ c½ c½ c
Milk Varieties
Low Fat Choc Non Fat
CA-Moo
8 fl oz
Extra Foods
Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet
PCPPCPPCP
2 each1 each1 each
Total Contributions to Meal Pattern
Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored
Food Based Menu Production Record #7a California Department of Education
Nutrition Services Division
Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no
Required: Portions or serving sizes
Menu P
roductio
n R
eco
rds
Student GroupGrades_6-8__
Student GroupGrades_______
Student GroupGrades______
Other
Total
Estimated
Actual
Menu Item and form used
Estimated Portions
Recipe or product (name,number,
code)
Plannedportion
size(by weight or portion)
Contribution to
meal pattern
Number
times recipe
Number of
Student Servings
Other
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/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 ¾ c/1c 2pc 2oz 1 Sand
2 oz. 2 oz.2 oz.2 oz.
2 2 WGR
2 WGR2 WGR
StirFryRO¼ cDG¼ cSandO1/8c
Grains
Fruits
Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)
FreshiUSDAE-17
1 ea½ c½ c
1 c½ c½ c
Vegetables
Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh
E-17USDAFresh
½ c½ c½ c
½DG½ O½ RO
Milk Varieties
Low Fat Choc Non Fat
CA-Moo
8 fl oz
8 fl oz
Extra Foods
Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet
PCPPCPPCP
2 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=Stored
High 2Low 2
High 2 Low 2Total 8WGR 6
1 cup
1½ c¾DG⅝ O¾ RO
18 fl oz
Food Based Menu Production Record #7a California Department of Education
Nutrition Services Division
Date: 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.
Menu P
roductio
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What? Required: Production Plan
Projected number of servings Amount of food to be used
When? Before the meal
Who? Menu planner or preparer
Where?
Menu P
roductio
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eco
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Student GroupGrades_6-8__
Student GroupGrades_______
Student GroupGrades______
Other
Total
Estimated
525
25 550
Actual
Menu Item and form used
Projected Portions
Recipe or product (name,number,
code)
Plannedportion
size(by weight or portion)
Contribution to
meal pattern
Number
times recipe
Or
Food Used
Number of
Student Servings
Other
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/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 ¾ c/1c 2pc 2oz 1 Sand
2 oz. 2 oz.2 oz.
2 oz.
2 2 WGR
2 WGR2 WGR
StirFryRO¼ cDG¼ cSandO1/8c
Grains
Fruits
Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)
138230150
FreshiUSDAE-17
1 ea½ c½ c
1 c½ c½ c
Vegetables
Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh
138340300
E-17Veg-8Freshi
½ c½ c½ c
½DG½ O½ RO
Milk Varieties
Low Fat Choc Non Fat
150250
CA-Moo
8 fl oz
8 fl oz
Extra Foods
Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet
40015050
PCPPCPPCP
2 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=Stored
High 2Low 2
High 2 Low 2Total 8WGR 6
1 cup
1½ c¾DG⅝ O¾ RO
18 fl oz
Food Based Menu Production Record #7a California Department of Education
Nutrition Services Division
Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no
Required:Projected portions
Menu P
roductio
n R
eco
rds
Student GroupGrades_6-8__
Student GroupGrades_______
Student GroupGrades______
Other
Total
Estimated
525
25 550
Actual
Menu Item and form used
Projected Portions
Recipe or product (name,number,
code)
Plannedportion
size(by weight or portion)
Contribution to
meal pattern
Number
times recipe
Or
Food Used
Number of
Student Servings
Other
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/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 each¾ c/1c2pc2oz1 Sand
2 oz. 2 oz. 2 oz.
2 oz.
2 2 WGR
2 WGR2 WGR
StirFryRO¼ cDG¼ cSandO1/8c
2x1x1.5x1.5x1x
Grains
Fruits
Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)
138230150
FreshiUSDAE-17
1 ea ½ c ½ c
1 c½ c½ c
138 ea10#101.5x
Vegetables
Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh
138340300
E-17Veg-8Freshi
½ c½ c½ c
½DG½ O½ RO
1.5x60 lbs3 cs
Milk Varieties
Low Fat Choc Non Fat
150250
CA-Moo
8 fl oz
8 fl oz
150250
Extra Foods
Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet
40015050
PCPPCPPCP
2 each1 each1 each
2 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=Stored
High 2Low 2
High 2 Low 2Total 8WGR 6
1 cup
1½ c¾DG⅝ O¾ RO
18 fl oz
Food Based Menu Production Record #7a California Department of Education
Nutrition Services Division
Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no
Required: Number x recipe or food used
Menu P
roductio
n R
eco
rds
What? Required: Production Plan
Actual servings by Grade group Other
Adults Kitchen Staff A la Carte
Leftovers
When? After the meal
Who? Person who counts the meals Person who counts the leftovers
Where?
Menu P
roductio
n R
eco
rds
Student GroupGrades_6-8__
Student GroupGrades_______
Student GroupGrades______
Other
Total
Estimated
525
25 550
Actual
511
36
547
Menu Item and form used
Projected Portions
Recipe or product (name,number,
code)
Planned
portionsize
(by weight or portion)
Contribution to
meal pattern
Number
times recipe
Or
Food Used
Number of
Student Servings
Other
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/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 ¾ c/1c2pc2oz1 Sand
2 oz. 2 oz.2 oz.
2 oz.
2 2 WGR
2 WGR2 WGR
StirFryRO¼ cDG¼ cSandO1/8c
2x1x1.5x1.5x1x
193 79138
94
5 14 12
5
Grains
Fruits
Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)
138230150
FreshiUSDAE-17
1 ea½ c½ c
1 c½ c½ c
138 ea10#101.5x
127219115
5 722
Vegetables
Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh
138340300
E-17Veg-8Freshi
½ c½ c½ c
½DG½ O½ RO
1.5x60 lbs3 cs
115323265
22 919
Milk Varieties
Low Fat Choc Non Fat
150250
CA-Moo
8 fl oz
8 fl oz
150250
142239
6 9
Extra Foods
Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet
40015050
PCPPCPPCP
2 each1 each1 each
2 cs1.5 cs.1 cs
383138 47
10 12 2
Total Contributions to Meal Pattern
Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored
High 2Low 2
High 2 Low 2Total 8WGR 6
1 cup
1½ c¾DG⅝ O¾ RO
18 fl oz
Food Based Menu Production Record #7a California Department of Education
Nutrition Services Division
Date: 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 carte
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Student GroupGrades_6-8__
Student GroupGrades_______
Student GroupGrades______
Other
Total
Estimated
525
25 550
Actual
511
36
547
Menu Item and form used
Projected Portions
Recipe or product (name,number,
code)
Plannedportion
size(by weight or portion)
Contribution to
meal pattern
Number
times recipe
Or
Food Used
Number of
Student Servings
Other
servings
Leftover servings*
M/MA
oz
G
serv
F
cups
V
cups
Milkoz
Meats/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 ¾ c/1c 2pc 2oz 1 Sand
2 oz. 2 oz 2 oz. 2 oz.
2 2 WGR
2 WGR2 WGR
StirFryRO¼ cDG¼ cSandO1/8c
2x1x1.5x1.5x1x
193 79138
94
5 14 12
5
2 S 7 D 0
1 D
Grains
Fruits
Apple, whole, 138 ct Sliced Peaches, can, juice Broccoli Salad (Raisins)
138230150
FreshiUSDAE-17
1 ea½ c½ c
1 c½ c½ c
138 ea10#101.5x
127219115
5 722
6 S 4 S 13 D
Vegetables
Broccoli Salad (Broccoli) Green Beans, frozen Baby Carrots, bag, fresh
138340300
E-17Veg-8Freshi
½ c½ c½ c
½DG½ O½ RO
1.5x60 lbs3 cs
115323265
22 919
13 D 9 D 16 S
Milk Varieties
Low Fat Choc Non Fat
150250
CA-Moo
8 fl oz
8 fl oz
150250
142239
6 9
2 S 2 S
Extra Foods
Taco Sauce, 9 g packet Honey, 8 g packet Mustard, 5 g packet
40015050
PCPPCPPCP
2 each1 each1 each
2 cs1.5 cs.1 cs
383138 47
10 12 2
7 S 0 1 S
Total Contributions to Meal Pattern
Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables * D=Discard, S=Stored
High 2Low 2
High 2 Low 2Total 8WGR 6
1 cup
1½ c¾DG⅝ O¾ RO
18 fl oz
Food Based Menu Production Record #7a California Department of Education
Nutrition Services Division
Date: 4-1-2012 Site: Happy Valley M. B or L Offer vs. Serve: yes / no
Required: Leftovers
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OPTIONAL INFORMATION
What? Production notes to staff Useful comments on food, weather, unusual
influences HACCP temperatures
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SECTION 4Documenting the Contribution to the Food Components
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TOOLS FOR DETERMINING THE CONTRIBUTION TO THE FOOD COMPONENTS
1. The FBG is the basis for calculating the contribution of:
a. Individual foodsb. Standardized recipesc. Processed convenience foods with specification
sheet
2. 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.
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TOOLS FOR DETERMINING THE CONTRIBUTION TO THE FOOD COMPONENTS
3. Standardized recipes give the serving size and list the ingredient information needed to apply the FBG to calculate the contribution of those ingredients.
4. Child Nutrition (CN) labels are issued by USDA and warranty the contribution of the product.
5. Manufacturer’s specification sheets give us the information to determine the contribution by using the FBG.
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1. FOOD BUYING GUIDE
Used to determine: Amount of food to purchase Amount to prepare Amount to serve, or serving size
Divided into sections: Introduction Meats/Meat Alternates Vegetables/Fruits (will be separated in update) Grains/Breads (now called Grains) Milk Other Foods Appendices
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1. FOOD BUYING GUIDE
The 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.
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1. FOOD BUYING GUIDEInformation in columns:
1. Specific information on the type and form.
2. Purchase unit for the type and form.
3. Number of servings in each purchase unit.
4. Serving size to provide component credit.
5. Amount to purchase for 100.
6. Edible portion after peeling, cooking, drained or otherwise converted from Column 1 form.
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2. NUTRITION LABEL
Nutrition facts labels tell what the weight of a serving size is for many products.
This is used for grains in particular.
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3. STANDARDIZED RECIPES
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 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.
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3. STANDARDIZED RECIPES
Standardized recipes are now required: When there are two or more ingredients; and When 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.
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3. STANDARDIZED RECIPES
In 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 bags Milk Varieties Condiments, individual packets
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3. STANDARDIZED RECIPES
Why 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.
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3. STANDARDIZED RECIPES
1. Recipe name2. Recipe category3. Number of the recipe (Optional)4. Ingredient list5. Alternate ingredients (Optional)6. Directions for
preparing
7. Critical control points8. Pan or container size9. Portion size and tool
for serving10. Contribution to the
meal pattern (Optional)
11. Recipe yield
Standardized recipes have the following parts:
Other Optional: Nutrients and Marketing guide
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3. STANDARDIZED RECIPE SAMPLE
12
4 6
7
8
9
11
or #12 Scoop
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4. AND 5.
4. 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.
5. 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 manufacturer’s specification.
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4. CHILD NUTRITION (CN) LABEL
CN 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.
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5. PRODUCT SPECIFICATION SHEET
The 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?
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2. PRODUCT SPECIFICATION SHEET SAMPLE
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SECTION 5Examples: Calculating the Creditable Contribution and Amount to Use
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CALCULATING THE CONTRIBUTION FOR INDIVIDUAL FOODS USING THE FBG
Green Beans, frozen, cut, cooked Baby Carrots, individual bags, 2.5 oz. Apple, 138 count Sliced Canned Cling Peaches in Juice, #10
cans
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EXAMPLE OF HOW MUCH TO PURCHASE:GREEN BEANS, FROZEN, CUT, COOKED
340 - ½ cup servings planned with ½ cup contribution to Other vegetables food component
½ cup ÷ ¼ cup (Col. 4) = factor of 2 x listed serving
340 – ¼ cup servings = 29.3 pounds 11.6 servings per Purchase Unit Factor of 2 x 29.3 lbs. = 58.6 lbs. Round UP to 60 lbs. of green beans for 340 ½ cup
servings
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EXAMPLE OF HOW MUCH TO PURCHASE:APPLE, WHOLE, SIZE 138
138 – 1 whole, each, is the planned serving If 1 whole apple (4 quarters) is planned, the
contribution of each apple is 4 x ¼ = 1 cup If 138 count apples are planned, then the amount
to purchase is 1 case of 138 count apples If an apple smaller than 138 is used, the apple
will have a smaller contribution to the fruits component and not equal 1 cup.
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EXAMPLE OF HOW MUCH TO PURCHASE:SLICED CANNED CLING PEACHES IN JUICE
230 – ½ cups, the planned serving size ½ cup ÷ ¼ cup (col. 4) = factor of 2 230 – ¼ cup servings = 4.6 # - 10 cans 50 – ¼ c per #10 can Factor of 2.3 x 4.6 = 9.2 Round up to 10 - #10 cans
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FBG CALCULATOR
A calculator tool has been developed by the National Food Service Management Institute that can save you time and effort.
http://Fbg.nfsmi.org/
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EXAMPLE OF CALCULATING THE CONTRIBUTION TO THE GRAINS COMPONENT
This 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 ¼ 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.
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CALCULATING THE CONTRIBUTION FROM THE STANDARDIZED RECIPES
Beef Stir Fry Brown Rice Barbecued Chicken Multi-Grain Biscuit Tuna Salad Sandwich Broccoli Salad
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EXAMPLE:BEEF STIR-FRY
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EXAMPLE:BEEF STIR-FRY
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EXAMPLE OF CONTRIBUTION TO MEAL PATTERN: BEEF, RAW, TOP ROUND, CAP OFF, INSIDE
Recipe: 20 lbs. for 100 servings 20 lbs. x 11.2 = 224 ÷ 100 servings = 2.24 oz Round down to 2 ounces of meat
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EXAMPLE OF CONTRIBUTION TO MEAL PATTERN: FRESH CARROTS, CHOPPED
Recipe: 13.625 15 lbs. per 100 15 lbs. x 8.16 = 122.4 - ¼ cup servings
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EXAMPLE OF CONTRIBUTION TO MEAL PATTERN: FRESH ONIONS, DICED
Recipe: 3.125 3 lbs. per 100 servings 3 lbs. x 7.9 = 23.7 - ¼ cup servings
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EXAMPLE OF CONTRIBUTION TO MEAL PATTERN: FRESH BROCCOLI, CHOPPED
Recipe: 10.125 lbs. per 100 servings 10.125 10 lbs. x 10.2 = 102 - ¼ cup servings Total vegetable servings: 102.0 - ¼ cups broccoli
+ 23.7 - ¼ cups onion + 122.4 - ¼ cups carrots = 248.1 ÷ 100 servings = 2.48 - ¼ cup servings or ½ cup which counts as ¼ cup Red Orange and ¼ cup Dark Green
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CALCULATING THE CONTRIBUTION OF PROCESSED CONVENIENCE FOODS
Beef 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.
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)
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SECTION 6Making Menu Production Records Work for You
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FBG
Make It
SR Put It Together
CN LabelBuy It
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NO 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?
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MENU PRODUCTION RECORDS
Thank you for joining our webinar. We will now answer questions that have been submitted as time permits.