Production Record Requirements for Child

Nutrition Programs (NSLP SBP)

Presenter

Mary Burks, RD, SNS

Regulation 210-10

WHY

To ensure the federal requirements for Child Nutrition Programs within the state of Mississippi are met.

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

To provide a base for reviewing production records by the State Agency during the CRE and School Meals Initiative Reviews.

WHY

What are the requirements based

on?

The production record should show how the meals contribute to the required food components.

Menu or food items must be recorded daily on the production record.

In Food Based Menu planning, production records must show that enough food was planned and produced to offer each child the minimum quantities under the meal pattern.

7 CF R ch.11 (1-1-09 Edition) Subpart C 210.10 (3) & 210.10 (a)(i)

7 CFR §210.10(a)(3)

((a) a) What are the general requirements?What are the general requirements?

(3)(3) Production and menu records. Production and menu records. Schools must Schools must keep production and menu records for the meals keep production and menu records for the meals they produce. These records must show how they produce. These records must show how the meals contribute to the required food the meals contribute to the required food components, food items or menu items every components, food items or menu items every day. In addition, for lunches, these records must day. In addition, for lunches, these records must show how the lunches contribute to the nutrition show how the lunches contribute to the nutrition standards(…) and the appropriate calorie and standards(…) and the appropriate calorie and nutrient levels for the ages/grades of the children nutrient levels for the ages/grades of the children in the school (…) over the school week.in the school (…) over the school week.

A Menu Planner for Healthy School Meals. USDA/FNS pub # FNS-303

Out of Print

Production Record Requirements and Directions.

Menu Item/Food Item (Column 1)Record Date & Participation

Students ServedRecord the total number of reimbursable meals served to students.

Adults ServedRecord the total number of meals served to paid adults.

CNP Staff (In kinds)Record the total number of meals served to CNP staff.

SnacksAfter School snack served

Kindergarten Served

After the Meal:

All Items offered on the menu must be listed.

Condiments Listed under additional foods.

Milk listed with the menu with a count of how many pick-up daily.

2. Menu

Menus: (Column 2)Record descriptive information for menu items. (Write in menus or attached printed copy).

Planned Servings (Column 3 a & 3 b)Use 3 a column only number of planned meals.

Use 3 b number for extra food sales.

Body of record, Cont’d:

• Breakfast or Lunch or Snack

Type of Meal Served

Food Items (Column 4)List all food items used in the day’s food preparation.

BK - Breakfast (Column 5) Check if food item is served at breakfast.

SL- Lunch (Column 6): Check if food item is served at lunch.

SN – Snack (Column 7: Check it food item is served at after school snack.

Body of record, Cont’d:

Is offer versus serve being used?

Identify the food item and the component it meets .

For example serving Pizza. Components (bread and meat).

Record in two sections Meat & Grains.

Food Components & Items

. All items offered on the line must be listed on the production record including condiments and milk.

Food Components & Items (cont.)

• Record serving sizes in the appropriate column.

• If servings sizes is varied, record serving sizes by age/grade groups.

Column 8 Serving Sizes Planned number of portions and serving sizes per age/grade group.

Planned number of portions and serving sizes per age/grade group meat/meat alternates.

Fall 2014 NAO Training ©MDE – Office of Child Nutrition 18

Meat, nuts, yogurt, and cheese must be recorded in ounces.

Legumes (beans and peas) must be recorded in cups.

Stews, casseroles, and sauces that contain meats must be expressed in cups.

Eggs are recorded as 1 large whole or pound.

Nut butters must be recorded in Tablespoons.

Meat/meat Alternates

Vegetables & Fruits: Must be recorded in cups or 1 whole.

Vegetables and Fruits

Breads and grains must be recorded in the measurements they are expressed in Appendix A of the Food Buying Guide.

Group A thru G must be recorded in grams or ounces.

Group H must be recorded in cup cooked or grams dry.

Group I (ready to eat breakfast cereal) must be recorded in cup or ounces.

Whole Grain-Rich and Bread:

Milk: can be recorded in cups, ounces, or pints.

BR – Lk – Sn, record counts by each type of milk.

Milk

Food items used during preparation must be recorded on the production records under Additional Foods.

Food Used during preparation.

Leftover Servings (Column 9)

Quantity of Food Prepared (Column 10)Record number of servings (10a)

Total amount prepared today (10b)Using portion size, weight, number of pounds, size of cans

Total Servings Prepared (Column 11)Total Servings Prepared { 9 + 10a = 11)

Record cont’d

Number of Servings Served(Column 12)

Record actual number of servings to students, faculty, in-kind, extra sales.

Production Record-after meal:

Number of Servings Stored (Column 13)Refrigerated leftover used within 48 hours

Number of servings Discarded (Column 14)Record any servings of food that are discarded and explain in the comment column

Comments ( Column 15 )Record any special events and weather factors that affected participation

Production Record-after meal

Complete production records dailyMeal can be disallowed for incomplete production records or no records.

Inventory can be track through the production book.

Keep production book for 3 years plus current.

Summary Production Book

Fall 2014 NAO Training ©MDE – Office of Child Nutrition 27

Thank You.

Fall 2014 NAO Training ©MDE – Office of Child Nutrition