Production Records for Child Nutrition Programs

Production Records for Child Nutrition Programs Production Records for Child Nutrition Programs - Start

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Production Records for Child Nutrition Programs - Description

KDE School and Community Nutrition. Revised 6/17/2014. Production Records Overview. What are Successful Production Records?. Production Record Examples. How . to Complete a Production . Records. Advance Completion. ID: 670701 Download Presentation

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Production Records for Child Nutrition Programs




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Presentations text content in Production Records for Child Nutrition Programs

Slide1

Production Records for Child Nutrition Programs

KDE School and Community Nutrition

Revised 6/17/2014

Slide2

Production Records Overview

What are Successful Production Records?Production Record ExamplesHow to Complete a Production RecordsAdvance Completion

Time of Service Completion

How

to Generate an inTEAM Production Records

Food Usage Sheet

Slide3

Successful Production Records

A successful production record

:

Conveys

information

Which

food and recipes to use

Number of portions

Portion

sizes

What a portion credits for

Provides a record

Amount prepared

Amount served

Allows forecasting

Past production records,

which must be kept on

file

, can help accurately plan future production and

menu

planning.

Slide4

Successful Production Records

Why do we need

State

Standardized

Production Records?

To provide basic instructions which ensure the federal requirements for Child Nutrition Programs within the state of Kentucky are met

.

There are separate breakfast and lunch production records

(be sure you are using the right one!)

State prototype production records are based on:

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

)

Slide5

Slide6

Slide7

Successful Production Records

Who is the New Kid on the Block?

There is another state approved Production Record option available to all school districts – inTEAM Production Records.

These production records are automatically generated in inTEAM, the menu planning tool utilized by your district to ensure you are serving HHFKA meals

inTEAM production records are also based on:

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

Slide8

Slide9

Completing Production Records

Advance Completion

(Before the Bold Black Line)

To save time, portions of the production record should be completed before meal service. This includes

:

Food Components

Menu Items

Actual Portion Size

Creditable Portion Size

Recipe Number and

Planned Number of Portions

Slide10

Completing Production Records

Advance Completion

(Before the Bold Black Line)

Advanced completion

Provides consistency

Aids in menu compliance

Saves time

Slide11

Date:

Use MM/DD/YY Format

Name of School:

Actual School Name

Age/Grade Group:

K-5, 6-8, 9-12

K-8, K-12

Overlap Age/Grade groups may only be used when those grade groups are represented in the same facility.

If a menu serves more than one grade group at a site, you may use one production record but notations for each grade group must be clear

.

Slide12

Offer

Versus Serve:

Yes, No, or a combination.

It MUST be specified on the production if a combination is used.

Menu

:

All items offered on the menu must be listed. Condiments do not need to be listed in the menu section. They should be listed in the other foods section. Milk

must

be listed but you do not have to list all varieties.

Slide13

Completing Production Records

Food Components

Used to record when leftovers have been

used

(State Prototype)

.

Indicate the

date that the food item appeared on production

.

Used to record when multiple grade groups have been served the same food item in different portion

sizes

(

State Prototype)

.

Example: If K-5 and 6-8 are being offered

corn in different serving sizes,

it will be listed twice in two different lines on the production record with each grade group listed in the Food Component section

.

inTEAM Production Records combine the Food Component and Menu Item columns*.

- Advance

Completion

Slide14

Completing Production Records

Menu Items

Record food items being served here

For processed or combination foods, it is recommended to list brand name and product code number.

Combination foods can be written in and credited for multiple components on one line

(State Prototype).

For Whole Grain items, indicate

Whole Grain in the menu item column by placing WG next to the

product

(State Prototype).

inTEAM Production Records combine the Food Component and Menu Item columns

- Advance

Completion

Slide15

Completing Production Records

Menu Items

It is critical to specify exact products to be used.

If

the preparer uses a different product than indicated by the menu planner, the food provided to students may not meet the

requirements

(State Prototype)

- Advance

Completion

Slide16

Completing Production Records

Menu Items At Breakfast

If crediting a meat as a grain

If crediting a meat as an extra

If the meat/meat alternate is being credited as a grain, it will be recorded in the Whole Grains &

Grains

section

.

The meat/meat alternate component section has been removed and the extra foods section has been added so that the menu planner can indicate if the meat/ meat alternate will be credited as an extra food.

- Advance

Completion

Slide17

Completing Production Records

Actual Portion Sizes

The Actual

Portion

size of the product used should be recorded in the box.

If

the portion size is adjusted for different age grade groups, a separate line should be used

for each age-grade group receiving a different sizing size

(State Prototype).

inTEAM Production Records combine the

Actual Portion and Creditable Portion Sizes in to one column.

Slide18

Completing Production Records

Actual Portion Sizes

This information is important to ensure that the correct portion size is served as well as planned and prepared. Without this guide on the production sheet, the server may have no way of knowing the correct portion size.

Slide19

Completing Production Records

Actual Portion Sizes

Meat/ Meat Alternate

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

.

Nut butters must be recorded in

Tablespoons

.

Slide20

Completing Production Records

Actual Portion Sizes

Milk

Can be recorded in

cups, ounces,

or

pints.

- Advance

Completion

Slide21

Completing Production Records

Actual Portion Sizes

Grains & Whole Grains

Must be recorded in the measurements

used in

Exhibit A.

A thru G must be recorded in

grams or ounces

.

H must be in

cups cooked or grams dry

.

I must be recorded in

cups or ounces

.

- Advance

Completion

Slide22

Completing Production Records

Actual Portion Sizes

Fruits and Vegetables

Must be recorded in

cups.

- Advance

Completion

Slide23

Completing Production Records

Actual Portion Sizes

If you are using a CN label product, then you must record the entire serving size in the actual portion size box.

Be

sure to record the creditable portion size of all components (as stated on the CN label) in the creditable portion size column

.

- Advance

Completion

Slide24

Completing Production Records

Creditable Portion Sizes

and School Equivalencies

The Creditable Portion Size/ School Equivalencies are

determined from sources such as:

Food Buying

Guide

CN

Labels

Recipe

Yields

Exhibit A

Manufacturer specification

sheets

(signed, dated and on company letterhead)

Acceptable supporting documentation is defined in

Memo TA 07-2010

- Advance

Completion

Slide25

Completing Production Records

Creditable Portion Sizes

and School Equivalencies

For lunch, first identify the menu item in the menu item section and report all creditable equivalents in the school equivalent section

(State Prototype).

Example: If you are serving pizza that meets both the bread and meat requirement, you will list pizza in the meat section and report the creditable portion size of the meat and bread in the school equivalent section. This identifies that the pizza meets both the bread and meat components.

- Advance

Completion

Slide26

Completing Production Records

Recipe Number

The

Recipe Number column should be used to record the Standardized Recipe Number.

Don’t forget to include HACCP process and control points in your recipe

.

inTEAM combines the Recipe Number and Product Name and Code.

With these two columns combined, if you choose to use this column to record your Recipe Number, it is critical that your recipes speak accurately, with product name and number, to the product intended to be used.

- Advance

Completion

Slide27

Completing Production Records

Planned Number of Portions

The

Planned Number of Portions includes planned number of servings for:

Students

Adults

A la Carte sales

inTEAM separates planned reimbursable portions from non-reimbursable portions.

- Advance

Completion

Slide28

Completing Production Records

Time of Service

Completion

(After

the Bold Black Line)

To

have an accurate record of what is occurring in the kitchen during preparation and time of service, portions

of the production record should be completed

during/ after

meal service. This includes

:

Prepared Number of Portions

Number of Portions sold as a la carte

Leftovers/ Waste (# of portions)

Slide29

Completing Production Records

Time of Service Completion

(After the Bold Black Line)

Time of Service completion

Provides

means of communication from the kitchen to the menu planner

Aids in menu compliance

Allows for forecasting

Saves money and reduces waste

Slide30

Completing Production Records

Number of Portions Prepared

This

is the number

portions prepared for service

(reimbursable meals, adult meals and a la carte sales).

Record single portion size, not food quantities prepared.

- Time of Service Completion

Slide31

Completing Production Records

Number of Portions Sold

This

is the number of a la carte items and adult

portions sold during meal service

(State Prototype)

.

inTEAM also includes a field for the number of portions served as reimbursable meals.

- Time of Service Completion

Slide32

Completing Production Records

Leftovers/ Waste

Record as number of portions.

LO=leftovers

W=Waste

Slide33

Served Meals:

Using your Daily Meal Count (POS).

Reimbursable Meals Served:

Number of reimbursable meals served for the

meal service.

Non-reimbursable Meals Served:

Number of meals sold to adults and other a la carte sales.

Slide34

Benefits of inTEAM Production Records

Production records are automatically generated - Everything before the Bold Black Line can be filled out for you!All that is left to fill in are the columns completed in the kitchen at time of service

Number of Portions Prepared

Number of Portions Served to Students

Number of Portions Served

to Adults/ A la Carte

Number of Wasted/ Leftover Portions

Menus are

checked for compliance

Menu planners are better equip to communicate with kitchen staff

Planned reimbursable meals are separated from adult/ a la carte meals.

Slide35

Slide36

How To Generate inTEAM Production Records

District or BuildingThe food service director can decide who will be responsible for generating Production Records.The person responsible can beThe District Administrator

The Building Administrator

Slide37

How To Generate inTEAM Production Records

In order to generate a Production Record, you must already have your complete menu entered into inTEAM!Once you have compliant menus entered into inTEAM, Under the Menu Compliance tab, select “Production Records”.

Slide38

How To Generate inTEAM Production Records

Click “Create Production Record”.

Slide39

How To Generate inTEAM Production Records

Create New Record

Name

your

Production Record

Select School

Year

Select the School where this

Production Record

will be

used

Select Week of

service

Select the Meal

Session

Select the Menu you want to make a production record for

Click Create!

Slide40

How To Generate inTEAM Production Records

This is how your newly generated Production Record will look. In order for foods to show up, you must first enter a “Total Feeding Figure” and click “Next”.

Slide41

Slide42

How To Generate inTEAM Production Records

At this point, you must choose one of three options for how you will complete your Production Records:Option 1: Basic Production Records

Option 2: Prepopulated Production Records

Option 3: Electronic Production Records

Only useful if you are using inTEAM for inventory

– this is not a module KDE has purchased.

Slide43

How To Generate inTEAM Production Records

Option 2 for Production Record CompletionGenerate the Production Record with inTEAMPrepopulate information before the gap (previously bold black line) using inTEAM.By “Applying” the Total Feeding Figure.

By entering the numbers manually.

Generate and print

the Production Record Report with

inTEAM

Manually complete the information after the gap (previously the bold black line) at time of service.

Slide44

Slide45

How To Generate inTEAM Production Records: Option 2: Prepopulated Production Records

Fill in the number of students planned for each food. You have two ways to fill this in

You can fill in each box in this column manually

OR

You can “Apply” the Total Feeding Figure to the Production Record to prepopulate these numbers automatically.

Slide46

How To Generate inTEAM Production Records: Option 2: Prepopulated Production Records

Fill in the number of adult/ a la carte servings planned for each food. This column has to be entered manually, as the compliance tool does not speak to non-reimbursable meals.

Slide47

How To Generate inTEAM Production Records: Option 2: Prepopulated Production Records

Click “Save”.In addition to saving your data, inTEAM will now calculate your “Total Portions Planned” and automatically populate this column for you.

Slide48

How To Generate inTEAM Production Records: Option 2: Prepopulated Production Records

Click “Complete” then “PR Report 2”

Slide49

How To Generate inTEAM Production Records: Option 2: Prepopulated

Production RecordsinTEAM will generate a Production Record Report for the week of service and meal pattern selected.

You can now choose to print this Production Record Report for use in the kitchen, or to save the Production Record Report to print it later.

Slide50

Slide51

How To Generate inTEAM Production Records: Option 2: Prepopulated Production Records

You have now created Option 2: Prepopulated Production Records using inTEAM.

You will complete the records to the right of the gap in the kitchen at time of service, and save these records as you did with the previous production record template.

Slide52

Completing inTEAM Production Records

inTEAM will generate KDE approved Production Records.As with current KDE Production Records, KDE will require that: The section of the record before the gap (previously the bold black line) is completed before service.

The section after the gap (previously the bold black line) is filled out in the kitchen at the time of service.

inTEAM production records are filled out the same way as State Prototype production records.

Slide53

Slide54

Food Usage Sheet

Food used during preparation and service

The Food usage sheet records all food used during preparation and service. Staff records what they opened and used for the day so that the manager can take it off of the inventory.

Must

be

attached to the production record, regardless of if you are using the State Prototype or inTEAM Production

Records

Slide55

Food Usage Sheet

Food used during preparation and service

Food should be documented on the Food Usage Sheet using units of inventory.

-

i.e. #10 can, lbs., gallons, etc.

Each food item for combination foods like tuna salad will need to be recorded on the food usage sheet because there are so many items in the recipe you could not fit it in the small space on the production record.

Slide56

Slide57

Questions?


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