North Carolina Daily

Meal Production Plan2009-10

North Carolina Daily

Meal Production Plan2009-10

For Food Based Menu Planning

The record is …The record is … A tool for planning the foods to order and A tool for planning the foods to order and

prepareprepare A source of information about quantities A source of information about quantities

planned for use in the nutrition analysisplanned for use in the nutrition analysis A record of foods prepared and available for A record of foods prepared and available for

service to customersservice to customers A record of amounts of food served and A record of amounts of food served and

leftoverleftover A source of information for forecasting A source of information for forecasting

future production needsfuture production needs

Why use this tool?Why use this tool?

USDA USDA requiresrequires menu and food menu and food production records to support meal production records to support meal reimbursement and HACCP reimbursement and HACCP monitoringmonitoring

It documents that requirements for It documents that requirements for meal components are met and meal components are met and adequate amounts and required adequate amounts and required serving sizes are providedserving sizes are provided

Who needs it?Who needs it?

ManagersManagers use it to plan and order food, use it to plan and order food, communicate with employees, document communicate with employees, document food production and service, and track food production and service, and track inventory usageinventory usage

EmployeesEmployees use it to learn the daily menu use it to learn the daily menu items, find out the amounts to prepare, and items, find out the amounts to prepare, and record amounts leftover for each mealrecord amounts leftover for each meal

Directors, Supervisors, and ConsultantsDirectors, Supervisors, and Consultants use use it to verify compliance with USDA it to verify compliance with USDA regulations.regulations.

Managers must …Managers must …

Use the record as a plan before ordering foodUse the record as a plan before ordering food Verify that employees provide accurate Verify that employees provide accurate

information at the end of the day of service information at the end of the day of service to document amounts prepared and leftoverto document amounts prepared and leftover

Assure that the record is completed Assure that the record is completed accurately on the day the meal is served to accurately on the day the meal is served to

prevent data being “made up” laterprevent data being “made up” later

Learn how to correctly complete NC Daily Learn how to correctly complete NC Daily Meal Production Plan by reviewing the Meal Production Plan by reviewing the document and instructions at least every yeardocument and instructions at least every year

Recognize that complete and accurate Recognize that complete and accurate records is a basic job requirement for every records is a basic job requirement for every ManagerManager

Periodically check for completion and Periodically check for completion and accuracy without waiting until a contact from accuracy without waiting until a contact from the State Agency the State Agency

It’s REQUIRED !!!It’s REQUIRED !!!

Lack of complete Lack of complete and current and current production records production records can result in can result in withholding and/or withholding and/or reclaiming federal reclaiming federal fundsfunds

How long do you keep How long do you keep records?records?

Keep for the current school Keep for the current school year plus the past three year plus the past three years.years.

Turn into the central office Turn into the central office or file at the school or file at the school according to your district’s according to your district’s procedureprocedure

All USDA Menu Planning All USDA Menu Planning Approaches Require a Approaches Require a

Production Record!Production Record! Food-Based (Traditional or Food-Based (Traditional or

Enhanced)Enhanced) Nutrient StandardNutrient Standard Assisted Nutrient StandardAssisted Nutrient Standard Any Reasonable Approach (must be Any Reasonable Approach (must be

approved by the State Agency)approved by the State Agency)

Common Problems and Common Problems and ErrorsErrors

Records are incompleteRecords are incompletePlanned number of menu items is Planned number of menu items is not plausible when compared to the not plausible when compared to the number of planned meals.number of planned meals.HACCP monitoring is not completeHACCP monitoring is not completeInaccurate/inadequate information Inaccurate/inadequate information to document reimbursable mealsto document reimbursable mealsSubstitutions are not properly Substitutions are not properly documented.documented.

COMPLETING A NC DAILY MEAL

PRODUCTION PLAN

COMPLETING A NC DAILY MEAL

PRODUCTION PLAN

1

2

3

4

5

6and

7

6and

7

8

Plan before you order food to control inventory! Use previous records to forecast accurately.

9

Common Errors with Common Errors with Production Record PlanningProduction Record Planning

Planning information is not Planning information is not completed prior to ordering food.completed prior to ordering food.

Amounts of planned servings are Amounts of planned servings are inconsistent with the number of inconsistent with the number of planned meals.planned meals.

Milk and condiments are not Milk and condiments are not planned.planned.

There is a There is a correlation!!correlation!!

Past Production

Records

Planned Number of Servings

Process of Determining Number of Servings for Weighted

Analysis

10

Information generated in this column becomes your food order for this day’s menu!

11All menu items should have recipes!

12

13Record the amount of food prepared/available for today’s menu. Use units like pounds, ounces, each, #10 can, servings, etc. Do not record in cases because we will not know an exact amount of the food item.

Record all food that is not served as a part of students’ reimbursable meals. This includes adult meals, a la carte, and CN employee meals.

14

Use all leftover foods within 3 days (72 hours) at most for maximum quality and safety.

15

How do I record leftovers on the day that they are served?

How do I record leftovers on the day that they are served?

Enter the item(s) in section 1 so that you Enter the item(s) in section 1 so that you can track time and temperature.can track time and temperature.

Enter item in the appropriate section of Enter item in the appropriate section of column 6.column 6.

Note the date of the original production in Note the date of the original production in column 12. - i.e. L/O from 4/24column 12. - i.e. L/O from 4/24

Write the amount offered for today’s meal Write the amount offered for today’s meal in column 13.in column 13.

Indicate a la carte sales/usage in column Indicate a la carte sales/usage in column 14 and leftover information (if any!!) in 14 and leftover information (if any!!) in column 15.column 15.

Questions?Questions?

May this be your May this be your most accurate most accurate production production record year record year ever!!!ever!!!