NC DAILY MEAL PRODUCTION PLAN (Revised 7-13-06)

NC DAILY NUTRIENT BASED MEAL PRODUCTION PLAN (Rev 4-10-07) (2) School ______Manager Signature ______Date ______(1) MENU Check one: □ Breakfast □ Lunch (3)Check one: □ NSMP □ ASNP Note Corrective (4) No. Students ______(5) Personnel Action if needed Served Cook/Hold Time First Actual Cold/Hot Target Pan Product Holding Grade Level ______Temperature Removed Temperature Temperature □ Healthy Catered Meals ____ Check one: □ Clean Appearance □ Substitutions made from planned menu SFS Adult Meals ____ □ Washing Hands _____ Date substitutions made/known Other Adult Meals ____ □ No Bare Hand Contact □ No Substitution made from planned menu Total Meals ____ □ Thermometers checked □ Offer vs Serve Grades ______and calibrated if needed Total Number of Planned Other Notes if needed: Reimbursable Student Meals

PLANNING PRODUCTION AND SERVICE (8) (9) (12) (13) (14) (6) Food Items (7) Planned Number of Servings Planned (10) (11) Quantity/ Other non- Leftovers Serving Size Quantity/ Recipe No. Directions, Comments, Dates substitutions made, or Portions reimbursable Date to Student Total Portions or Other Info Available servings Amt oF Use Reimbursable (Pur. Unit, lb., Product No. Be sure to record any Corrective Actions Taken! (Pur. Unit, lb., can) can) s e e r t n E s e d i S s t n e m i d n o C

Fat Free/Skim Flavored ______8 fl oz 1% Flavored ______8 fl oz Fat Free/Skim Unflavored 8 fl oz 1% Unflavored 8 fl oz Other ______8 fl oz ______each ___ each NC DAILY NUTRIENT BASED MEAL PRODUCTION PLAN (Rev 4-10-07) (2) School ______Manager Signature ______Date ______(1) MENU Check one: □ Breakfast □ Lunch Cook/Hold Time First Actual Cold/Hot Target Pan Product Holding Temperature Removed Temperature Temperature