Lunch Production Record (2)

Lunch Production Record

Age/Grade Group Meals Planned Meals Served Date: Student Meals 9-12 Site: Adult Meals/a la carte Offer vs. Serve:  Yes  No Total Meals d y e e Component Contribution t e r z i l i t a b

S oz eq. cup(s) n p

a l a e g i r u n a p i

s y r A t d \ g i e e t d n S

i n n Menu Item e s v r n a d r n Include name of a a u e i e l . g p s n t a g Q S P l e recipe/recipe # or product e r

r n l l g e r f A e V a g a a G P e o s g l brand name & description, V ) v t t g

u e P e e n V l s h t o o ) a

e t including USDA Foods # V c t e a i g c V

e e y m f

V ) r r n e r d n u l A

- (e.g., Spaghetti and Meat i s h e u ) r r M u e e o a t n v c s O L i i i g F s t r n G / / t h r Sauce/USDA D35; Chicken t a i n

i a t e t o e n r a R n u k e L a d T S a g t

Nuggets with whole grain O r l

u e d f S e m e P a l

breading, Tyson, C522) s o e A M r

o D a s o h # a h

t w c l h ( r h c a r u g u i t u p

n w A i ( n ( i ( Tuna Salad Sandwich 1/8 1 sandwich 2 oz 2 oz 1/8 c (Recipe #WITN-14) c Carrots ½ c ½ c ½ c Jicama ½ c ½ c ½ c Hummus (Recipe 1/8 1/8 c 1/8 c #WITN-31) c Applesauce ½ c ½ c Assorted Whole Fruit ½ c ½ c Potato Chips 1 oz CONDIMENTS

 Check this box if condiments are recorded on a separate condiment usage record.

1% (low-fat) unflavored ½ pint (1  Check this box if milk recipe by milk type was developed and it is

Adapted from the production record template of the Washington State Office of Superintendent of Public Instruction USDA is an equal opportunity provider and employer. milk cup)

Skim (fat-free) ½ pint (1 updated each semester. Make any changes in the first column to specify unflavored milk cup) milk types available (a minimum of 2) and record total usage by milk type in Skim (fat-free) ½ pint (1 the “Actual # of Servings Prepared/Available” Column. chocolate milk cup) Other milk type: ½ pint (1 cup)

Lunch Production Record

Age/Grade Group Meals Planned Meals Served Date: Student Meals 9-12 Site: Adult Meals/a la carte Offer vs. Serve:  Yes  No Total Meals

s d r Menu Item g e n e e

i Component Contribution n z v

Include name of v i n r o S a t e

recipe/recipe # or product l oz eq. cup(s) f S P brand name & description, e L

Adapted from the production record template of the Washington State Office of Superintendent of Public Instruction USDA is an equal opportunity provider and employer.

s n i . g t a g l e r g e A V g G

e s g V ) t g e e e n l V h a

e t V c e a i V i

V r e r n l u

- ) h u s r y r e d M e o a n l t e c O i including USDA Foods (e.g., i g g F t i e G r / / h r t b t r a

n i t e t o r u i a a R

Spaghetti and Meat n a k l L d a s T g t v i O r a

p r a e d S Sauce/USDA D35; Chicken a e u a e e l e v r A M o S Q D

Nuggets with whole grain p A

d y r w d breading, Tyson, C522) o t e ( o i e

n t r # t

n n a h d a a p l g e i u e P r n e Q l P

l w a ( a t s a l o g u P t T n i c

Berry Chicken Salad v A 1 salad 2 oz ¼ c 1 c 1/8 c ¼ c 1⅜ c r (Recipe # WITN-01) e S

f o Peaches ½ c ½ c #

½ c ½ c u Assorted Whole Fruit t c A WG Roll 1 roll 2 oz

CONDIMENTS

 Check this box if condiments are recorded on a separate condiment usage record.

1% (low-fat) unflavored ½ pint (1 milk cup)  Check this box if milk recipe by milk type was developed and it is updated Skim (fat-free) ½ pint (1 each semester. Make any changes in the first column to specify milk types unflavored milk cup) available (a minimum of 2) and record total usage by milk type in the “Actual # Skim (fat-free) chocolate ½ pint (1 of Servings Prepared/Available” Column. milk cup) Other milk type: ½ pint (1 cup)

Adapted from the production record template of the Washington State Office of Superintendent of Public Instruction USDA is an equal opportunity provider and employer. Lunch Production Record

Age/Grade Group Meals Planned Meals Served Date: Student Meals 9-12 Site: Adult Meals/a la carte Offer vs. Serve:  Yes  No Total Meals d y e e t e r z i

Component Contribution l i t a b S n p

a l a e g i r u n a p i oz eq. cup(s)

s y r A d t

Menu Item \ g i e e t d n S i n

Include name of n e v r n a d r

recipe/recipe # or product a a u e e l s p s n Q P S n

brand name & e r

i n l l . r f g e t a a g a a P o l description, including l e r v t

g u e P A s V t o o ) g G # e

USDA Foods (e.g., s g V t g c ) T t g

e e f e e ) n V l h r n d A a e t Spaghetti and Meat i s e V ) c a e i V u e i t e v y m

s V L i r s e r n l u r n

t Sauce/USDA D35; - h u i r n r a M e e o n a n c O i i n g u F t e G S a / / h

Chicken Nuggets with r t a l

u i t e t o r f

e a R m P k L a d

whole grain breading, s o e O r

e d s a S e a o

Tyson, C522) l # a

o t D l c h h r h c a r u g w u i ( t u p e c p

n w A i ( n ( i ( Greek Turkey Pita 1 sandwich 2 oz 2.5 oz ½ c ¼ c ¾ c (Recipe # WITN-07) Carrots ¼ c ¼ c ¼ c

Cucumber ¼ c ¼ c ¼ c

Melon Cup ½ c ½ c

Assorted Whole Fruit ½ c ½ c

CONDIMENTS  Check this box if condiments are recorded on a separate condiment usage record.

Adapted from the production record template of the Washington State Office of Superintendent of Public Instruction USDA is an equal opportunity provider and employer. 1% (low-fat) ½ pint (1 unflavored milk cup) Skim (fat-free) ½ pint (1  Check this box if milk recipe by milk type was developed and it is unflavored milk cup) updated each semester. Make any changes in the first column to specify milk types available (a minimum of 2) and record total usage by Skim (fat-free) ½ pint (1 milk type in the “Actual # of Servings Prepared/Available” Column. chocolate milk cup) Other milk type: ½ pint (1 cup) Lunch Production Record

a l a e g i r u n a p

i oz eq. cup(s)

s y r A t d

Menu Item \ g i e e t d n S i n n Include name of e v r n a d r

recipe/recipe # or a a u e e l s p s n Q S P n

product brand name & e r

i n l l . r f g e t a a g a a P o l description, including l e r v t u g e P s A V t o o ) g G # e s

USDA Foods (e.g., g V t g c

) T t g

e e f e ) e n V l h n r d A a e t Spaghetti and Meat i s e V ) c a e i V u e i t

v e y m

s V L i r s r e n u l r n

Sauce/USDA D35; - h u i n r r a M e e n o a n c O i i n u g F t e S a G / / h

Chicken Nuggets with r t a l

u i t e t o r f

e a R m P k L a d

T g t whole grain breading, s o e O r

e d a s S e a o

Tyson, C522) l # a h

A M o t D c l h h r h c a r u w g u i ( t u p

n w A i ( n ( i ( Pork Taco Salad 1 salad 2 oz 1 c 1/8 c 1/8 c 1 ¼ c (Recipe #WITN-10) Tortilla Chips 2 oz 2 oz

Strawberry Cup ½ c ½ c Assorted Whole ½ c ½ c Fruit

Adapted from the production record template of the Washington State Office of Superintendent of Public Instruction USDA is an equal opportunity provider and employer. CONDIMENTS

1% (low-fat) ½ pint (1 unflavored milk cup) Skim (fat-free) ½ pint (1  Check this box if milk recipe by milk type was developed and it is updated unflavored milk cup) each semester. Make any changes in the first column to specify milk types available (a minimum of 2) and record total usage by milk type in the “Actual # Skim (fat-free) ½ pint (1 of Servings Prepared/Available” Column. chocolate milk cup) Other milk type: ½ pint (1 cup) Lunch Production Record

a l a e g i r u n a

oz eq. cup(s) p i

s y r A t d

Menu Item \ g i e e t d n S i n n Include name of e v r n a d r

recipe/recipe # or a a u e e l s p s n Q S P n

product brand name & e r

i n l . l r f g e t a a g a a P o l l

description, including e r

v t g e u P A s V t o o g ) G

USDA Foods (e.g., V t g ) c

e e f e e n ) V l h n r d A a e

t Spaghetti and Meat i s V e c ) e a i V u e i

t e y m v

V s L i r s e r n u l r n t Sauce/USDA D35; - h u r i n r a M e o e a n n

c O i i g n u F t e G / / S a h r

Chicken Nuggets with t a l

u i t e t o r f

e a R m P k L a d T

whole grain breading, s o O e r

e d a s S e a o Tyson, C522) l # a h

o t D c l h h r h c a r u w g u i ( t u p

n w A i ( n ( i (

Adapted from the production record template of the Washington State Office of Superintendent of Public Instruction USDA is an equal opportunity provider and employer. Chicken Caesar Wrap (Recipe 1 wrap 2.25 oz 1.5 oz ¼ c ¼ c #WITN-03) Tomato Corn Salad ¾ c 3/8 c ¼ c 5/8 c (Recipe # WITN-36) Carrot Sticks ¼ c ¼ c ¼ c

Grapes ½ c ½ c Assorted Whole ½ c ½ c Fruit Oatmeal Cookie 0.75 oz

CONDIMENTS

1% (low-fat) ½ pint (1 unflavored milk cup) Skim (fat-free) ½ pint (1  Check this box if milk recipe by milk type was developed and it is updated unflavored milk cup) each semester. Make any changes in the first column to specify milk types available (a minimum of 2) and record total usage by milk type in the “Actual # Skim (fat-free) ½ pint (1 of Servings Prepared/Available” Column. chocolate milk cup) Other milk type: ½ pint (1 cup) INSTRUCTIONS: FOOD-BASED PRODUCTION RECORD FOR LUNCH – One Grade Group

Use this form to document that reimbursable meals have been planned and served. Minimize recordkeeping for cycle menus by making a copy with completed information for each menu in the cycle. Note actual service date for the meal and make any changes on the daily record for that day. Complete the information on top of the form to specify the serving site, date meal is served, Date, Site, Offer Vs Serve, Age/Grade Group, grade group, and offer versus serve policy. Record anticipated number of meals served to Meals Planned, and Meals Served students and number of adult meals/a la carte, if applicable. Record actual point of service meal counts for the “Meals Served” column. Record the specific name of recipes/recipe number for USDA Quantity Recipes and school recipes (if applicable) and the brand name/description of purchased products including USDA Menu Item (Recipe Name/# or Product Foods that count towards meeting the meal pattern requirements. Examples: (1) Record Name/Product Description and Number) “Spaghetti and Meat Sauce D-25” if using USDA Quantity Recipe (2) Record “Whole Grain French Toast Sticks Michael Foods C814”. Include extra menu items that are not creditable. Planned Serving Size Designate planned serving size in weight or measure for each menu item. Example: 1 cup serving of spaghetti and meat sauce, 5 each for chicken nuggets. Make notation on the form if

Adapted from the production record template of the Washington State Office of Superintendent of Public Instruction USDA is an equal opportunity provider and employer. adults are served different serving size. If no notations are made, the same serving size is planned and served. Record planned number of servings. An option to minimize daily recordkeeping for milk by type is Planned Number of Servings developing a recipe each semester based on actual milk usage. Record the total number of purchase units prepared based on the serving size and total number Total Planned Quantity of planned servings. Record what a serving of the recipe/product contributes to the meal pattern. For example, if a Child Nutrition (CN) label states that 5 whole grain chicken nuggets provide 2 oz eq. meat/meat alternate and 1 oz eq. grains for the Child Nutrition Meal Pattern Requirements, then record “2” Component Contribution in the meat/meat alternate column and “1” in the grains (whole grain-rich) column. Keep current standardized recipes, CN labels and/or signed Product Formulation Statements (PFS) as documentation. Actual # of Servings Prepared/Available Record actual number of servings prepared/available for meal service. Record actual quantity prepared in purchase units (case with case weight, number of #10 cans, number of single count items such as fresh fruit, etc.). For example: 2-96 count cases for Actual Quantity Prepared chicken patties, 6 #10 cans of vegetables or fruit). It is not necessary to record ingredients in school’s standardized recipes. Leftovers Measure, weigh or count leftovers and record this information in designated column. Record planned serving size, planned # of servings, planned usage, and quantities used in Condiment Usage volume (cups, quarts, gallons) or individual count for packets. Schools may choose to use a separate condiment form for recording what was available and used.

Adapted from the production record template of the Washington State Office of Superintendent of Public Instruction USDA is an equal opportunity provider and employer.