Menu Planning RecordsWebinarPart OneJanuary 14, 2015

CATRINA PETERS, MS, RD

SCHOOL NUTRITION SERVICES MANAGER

Today’s Agenda:

Menu Production Records

NEVADA DEPARTMENT OF AGRICULTURE, FOOD & NUTRITION SERVICES

Why Menu Plan?

Monitor Trends in your program

Evaluate what works best for children

Meal compliance with NSLP and SBP

Menu Production Record (MPR)

Working tool which outlines:

• What foods & recipes to use

• Started in advance to plan meals

• Record of information on actual quantities prepared

• Number of meals served for the day

• Date and Site

• Menu or food items

• Offer versus Serve: Yes or No

• Recipes and/or products

What must be contained on a MPR?

• Portions or serving sizes (planned & served)

• Age/Grade group of students

• Contribution to the meal pattern

• Total projected servings

What must be contained on a MPR?

• Amount of food used

• Actual servings

• Leftovers

• Condiments or extras

What must be contained on a MPR?

• Date and Site-one per site; one each day for each type of meal service:

Breakfast, Lunch & After School Snack• Menu or food items-all planned items; record

substitutions here from planned menu, if pre-populated from menu planner

• Offer versus Serve: Yes or No (OVS option or all items with straight serve)

What must be contained on a MPR?

• Recipes and/or products-name of food and form (canned, fresh or processed), recipe number; if processed brand name and item code number

• Age/Grade group of students-can adjust portion sizes for age/grade group

• Portions or serving sizes (planned & served)for example ½ cup broccoli

What must be contained on a MPR?

• Contribution to meal pattern: M/MA, G, F, V, & Milk- list both types

• Total projected servings-what you planned in advance of meal service

• Amount of food used-record in common unit of measure: number, size, weight or volume (for example how many #10 cans)

What must be contained on a MPR?

• Actual servings- how many actually served at the end of meal service; include non-program meals separately

• Leftovers-used or discarded• Condiments or extras-what else was served

with meal: gravy, butter, ketchup, mayonnaise, dressing, mustard, and/or relish

What must be contained on a MPR?

• HACCP/Food Safety information• Temperature logs• Notes Section• Forms may be pre-populated with data• Forms may be modified but most contain all

12 items of the USDA Required information

What may also be added on a MPR?

Sample Menu Production Record Breakfast

Sample Menu Production Record Lunch

• Food items not listed from planned menu (missing components: M/MA,G, F, V or Milk)

• Menu item and/or form not specific• No menu code or recipe number• Not enough food to make reimbursable meal

(portion size less than minimum daily amount)• Offer versus Serve: not on MPR form

Common Errors on MPR

• Only one milk type listed (even if both served)• Math errors- double check your entries• Complete all areas on the form• Do them daily; start in advance!• Result: all meals may not be reimbursable

Common Errors on MPR

Menu Planning Records

What must I have for CN program requirements?• Complete Menu Production Records (daily)• Nutrition Facts Panels for all foods• Child Nutrition Labels, if available, or• Product Formulation Statements • Standardized Recipes, if used• Keep for three years, plus current year

Menu Planning Records Resources: Food Buying Guide for Child Nutrition Contains over 1200 food items for purchasing & yields

Menu Planning Records Resources: United States Department of Agriculturehttp://www.fns.usda.gov/cnlabeling/food-manufacturersindustryhttp://www/fns.usda.gov/tn/food-buying-guide-school-meal-programshttp://www.fns.usda.gov/usda-recipes-schools

National Food Service Management Institute http://www.nfsmi.org/ResourceOverview

Nevada Department of Agriculture Food and Nutrition Divisionhttp://nutrition.nv.gov

Webinar archive:

https://www.youtube.com/user/nevadaagriculture

Questions?Type in question, or Raise hand to be unmuted, orContact NDA at 775-353-3751Or email cpeters@agri.nv.gov