Instructions for Completing the Lunch Production Record

GENERAL SITE INFORMATION A. Record the name of the school or actual service site with the date when the meal will be served. B. Enter the number of student meals planned. This number should be based on the average number of lunch meals served for this site. C. Enter the total number of reimbursable student meals served after the meal service. This number should match the number of students served at the Point of Service. D. Indicate if the site participates in Offer vs. Serve. This is required as it effects how the meal pattern is applied. E. Indicate all age/grade groups served at the meal service site. The age/grade group is important in the meal planning and serving stages as there are different requirements for the different age/grade groups. (K-5/6-8/K-8/9-12) F. Check the box if drinking water is available at the meal service site. PLANNING SECTION – to be completed prior to the meal service G. Enter the food product information. Standardized Recipes, Recipe Analysis Worksheet (RAW), CN labels, Manufacturer’s Product Formulation Statement (MPFS), Exhibit A, Food Buying Guide (FBG), USDA Recipe, and USDA Food Fact Sheet must document the meal contribution by food component. For fruit and vegetable components, indicate if it is fresh, canned, frozen, cooked, etc.

H. List the food item to be prepared and served. The information entered should be specific enough so the kitchen knows exactly what and how to prepare. It should indicate if a food item is to be drained, chilled, or cooked. For all food items information such as sliced, diced, shredded should be provided. Vegetables indicate the vegetable sub-group in the column provided using the abbreviations (DG-Dark Green, RO-Red/Orange, L-Legumes (dried beans and peas), S-Starchy, O-Other). Combination Entrée - see section R. If the combination entrée consists of two separate items (corn bread and chili) that are served separately and students could decline one of the items, then the two menu items would be entered on separate lines in the Grain and M/MA sections on the Production Record. I. When the item’s crediting size is different than the portion size, enter both the crediting size and the portion size. (Examples: if you were serving a 163 count apple that credits as ½ cup then you would enter ½ in column I. Since your portion size is 1 apple or 1 each, enter 1 in column K. Leafy greens credit for half the volume served. If you served ½ cup portion size (K) of dark leafy greens, your crediting size (I) would be ¼ ). If serving more than one age/grade group, use a separate line to identify different crediting size and indicate the crediting contribution for each age/grade group.

J. Enter the crediting contribution of either cup (c) for fruits and vegetables or ounce equivalent (oz. eq.) for grains and meat/meat alternate.

K. Enter the portion size( a number only), i.e. ½ , 5.

L. Enter the volume or measure of the portion size. Each can be used for single serve items (ex. Burrito – 1 – Each; Chicken Nuggets – 5 – Each). The word ‘Serving’ is not a portion size as it does not specifically define a measurement. DAY OF SERVICE – to be completed on the day of meal service M. Enter total quantity of food offered in the specified portion size. N. Record the offered number of servings of the food item to be offered to students as part of a reimbursable meal. O. Record the actual number of servings of each food item served to students as part of a reimbursable meal. Do not include a la carte, adults or second servings of entrees. P. Record the amount of each food item that is left at the end of the service. This can either be as a volume (cups, quarts, etc.), weight (oz., lbs., etc.), or actual count (5 burritos, 15 potato wedges, etc.). Q. (Optional if time and temperatures are being recorded on a separate HACCP temperature log.) Record the time and/or temperature of the food when it is cooked and at the time of service for all potentially hazardous foods. If you are recording ‘time’ as the only measure of control, you will need to record the amount of time the food item has been outside the temperature safe zone from preparation to the end of service. It must be documented that the food was safely and fully cooked with a temperature in the beginning. Cold potentially hazardous foods should be recorded with a temperature at the time of preparation in the ‘cooked’ column. COMBINATION ENTRÉE R. Record combination entrées offered. A combination entrée is a main dish that contains 2 or more food components such as; hamburger (grain + meat/meat alternate), burrito (grain + meat/meat alternate + vegetable), lasagna (grain + meat/meat alternate + vegetable), or chicken stir-fry (meat/meat alternate + vegetables). Combination entrees can be purchased food items or made from recipes at the local level. All food items in a combination entrée must have documentation of meal crediting. This could include a standardized recipe with the Recipe Analysis Worksheet (RAW), CN Label, or a Manufacturer’s Product Formulation Statement. 1. If the combination entrée consists of two separate items (ex. cornbread & chili) that are served separately and students could decline one of the items, then the two menu items would be entered on separate lines in the Grain and M/MA section on the Production Record. 2. If the entree item is offered as one item (ex. lasagna) and students cannot decline any part of the item, then it would be recorded together or as one Combination Entrée item. For crediting information – all fruits and vegetables should be recorded in cups; all grains and meat/meat alternates should be recorded in ounce equivalents. Designate the sub-group for vegetables (DG,RO,L,S,O). EXTRA FOODS S. Record extra foods. Extra Foods are food items that do not credit toward the meal pattern that are served with the meal. Examples would be a non- Whole Grain-Rich cookie or churro, or pudding. Documentation of extra food items, including the number of portions planned and served for each of these food items, is required on the Production Record. These food items still contribute to the calories, saturated fat and sodium of the menu. CONDIMENTS T. Record condiments. Condiments, like extra foods, are food items that are in addition to the foods served that contribute to the meal pattern. (Example: Ketchup, Salad Dressing, etc.) It is required that all condiments that are offered and served are entered on the daily Production Record. Condiments do contribute to calories, saturated fat and sodium and need to be tracked to ensure that the meals served are meeting the dietary specifications of the meal pattern.

A LA CARTE/ADULTS/SECONDS Record the a la carte, adult, and/or other non-reimbursable meals offered with the number of portions planned and served. À la carte, adults and seconds are required to be entered on the Production Record separately from the reimbursable meal section. ODE-CNP 7/2014