Food Production Record Key and Instructions

Menu Planning Section - FSD/Menu Planner to complete in advance. Foods planned to offer.
Production Record Element Description of Element
Menu Items Enter all items offered for the day’s reimbursable menu.
Meal Component Record the meal component(s) crediting information for the menu item including details from each of the 5 components listed below.
Contribution
M/ MA Meal Component: Meat/Meat Alternate is credited in ounce equivalencies (oz eq). List the amount in oz eq the menu item credits for.

Gr Meal Component: Grains are credited in ounce equivalencies (oz eq). List the amount in oz eq the menu item credits for.
V Meal Component: Vegetables are credited in cups. The minimum creditable amount of vegetable is 1/8 cup. Vegetable also have subgroups
(DG, RO, L, S, O) including Dark Green (DG), Red Orange (RO), Legumes/Beans/Peas (L), Starchy (S), Other (O). List the amount in cups the menu item credits
for under the appropriate subgroup.

F Meal Component: Fruits are credited in cups. The minimum creditable amount of fruit is 1/8 cup. List the amount in cups the menu item
credits for.
M Meal Component: Milk is credited in cups. List the amount in cups the menu item credits for.
Grade Group Record the age/grade group being served.
Recipe # or Code Record the recipe number of the menu item being prepared.
HACCP* Identify the HACCP (Hazard Analysis and Critical Control Point) process approach code: 1=no cook 2=same day 3=complex
Amount to use (LB. OR QTY) Record the total amount of food, in purchase units, to be prepared.
Serving Portion Size Record the portion size to be served. The portion size may not be the component contribution.
Planned # Servings Enter the total number of servings being planned for all meals, including reimbursable meals, adult meals, and a la carte sales
Service Section - Site staff to complete. Foods available today.
Production Record Element Description of Element
Offered # Servings Enter the total number of servings put on the line for all meals, including reimbursable meals, adult meals, and a la carte sales
Cooking Time/ Temp* Record the final, end-cook or preparation temperature of the menu item prior to placing in holding or on the serving line. Record time the
temperature was taken.
Delivery Time /Temp* For Satellite/Vended Record: Record the food temperature when the food items are received on site. Record time the temperature was
taken.
Serving Time/ Temp* Record the food temperature when it is removed from hot/cold holding before it is placed on the serving line. Record time temperature of
food item(s) is taken.
Actual # Student Servings Enter the number of servings selected as part of a reimbursable meal.
Actual # Ala Carte Servings Enter the number of servings selected as ala carte sales.
Actual # Adult Servings Enter the number of servings selected as part of a an adult meal.
Leftover & Code* Enter the number of servings left after service and how they were utilized. Note - code optional F=Freezer, C=Cooler, W=Waste

Items with an* must be recorded daily, but can be on a separate document.
 Site: Manager:
DAILY FOOD PRODUCTION RECORD Age/Grade
Group: OVS:
Yes / No

Menu Planning Section - FSD/Menu Planner to complete in advance. Foods planned to offer. Service Section - Site staff to complete. Foods available

HACCP Amount
Meal Serving Planned Actual # Actual #
Recipe # 1=no cook to use Offered # Cooking Serving
Breakfast Menu Items Grade Group Component Portion # Student Ala Carte
or Code 2=same day (LB. OR Servings Time/ Temp Time/ Temp
Contribution Size Servings Servings Servings
3=complex QTY)

Grains *1oz eq (K-12)

Fruits *1C (K-12)**

Fluid Milk *1 C
Low Fat (<1%)Unflavored
Fat Free-Flavored
Fat Free-Unflavored
Condiments / Other Foods

*Minimum Daily Amount (to meet minimum weekly K-12 grain, must serve average of 1.75 oz eq daily)
** Vegetables may be substituted for fruit; first 2 cups per week must non-starchy. Juice credits as amount served & no more than 50% of fruit offerings can be juice.
⁰ May substitute 1 oz eq meat/meat alternate for 1 oz eq grains after minimum daily grains requirement is met.

MDE SNP Production Record Template - Breakfast

November 2016
 Date:

Foods available today.

Leftover
Actual # & Code
Adult F=Freezer
Servings C=Cooler
W=Waste

MDE SNP Production Record Template - Breakfast

November 2016
 Age/Grade
Site: Manager:
DAILY FOOD PRODUCTION RECORD Group: OVS:
Yes / No

Menu Planning Section - FSD/Menu Planner to complete in advance. Foods planned to offer. Service Section - Site staff to complete. Foods availabl

HACCP Amount
Serving Planned Actual # Actual #
Meal Component Recipe # 1=no cook to use Offered # Cooking Serving
Lunch Menu Items Grade Group Portion # Student Ala Carte
Contribution or Code 2=same day (LB. OR Servings Time/ Temp Time/ Temp
Size Servings Servings Servings
3=complex QTY)

*1 oz eq (K-8)
Meat/Alternate *2 oz eq (9-12)

*1 oz eq (K-8)
Grains 2 oz eq (9-12)

*3/4 C (K-8)
**Vegetables 1 C (9-12)

*1/2 C (K-8)
Fruits 1 C (9-12)

Fluid Milk *1 C
Low Fat (<1%)Unflavored
Fat Free-Flavored
Fat Free-Unflavored
Condiments / Other Foods

*Minimum Daily Amount

MDE SNP Production Record Template - Lunch

November 2016
 Date:

Foods available today.

Leftover
Actual # & Code
Adult F=Freezer
Servings C=Cooler
W=Waste

MDE SNP Production Record Template - Lunch

November 2016
DAILY FOOD PRODUCTION RECORSite: Manager: OVS: Age/Grade Group: □ Breakfast □ Lunch □ Sna Date:
Yes / No

Menu Planning Section - FSD/Menu Planner to complete in advance. Foods planned to offer. Service Section - Site staff to complete. Foods available today.

V Amount Leftover
HACCP M/ Serving Planned Cooking Serving Actual # Actual # Actual # & Code
Recipe # 1=no cook Gr cups F M to use Offered #
Menu Item MA Portion # Time/ Time/ Student Ala Carte Adult F=Freezer
or Code 2=same day oz eq DG, RO, L, cups cups (LB. OR Servings
3=complex oz eq Size Servings Temp Temp Servings Servings Servings C=Cooler
S, O QTY)
W=Waste

MDE SNP Production Record Template - Component Detail

November 2016
DAILY FOOD PRODUCTION RECORD Site: Manager: Age/Grade
Group:
OVS:
Yes / No
Date:

Menu Planning Section - FSD/Menu Planner to complete in advance. Service

Foods planned to offer. Section - Site staff to complete. Foods available today.

HACCP Amount Leftover

Meal Serving Planned Actual # Actual # Actual # & Code
Recipe # 1=no cook to use Offered # Cooking Serving
Breakfast Menu Items Component Portion # Student Ala Carte Adult F=Freezer
or Code 2=same day (LB. OR Servings Time/ Temp Time/ Temp
Contribution Size Servings Servings Servings Servings C=Cooler
3=complex QTY) W=Waste

Grains

Fruits

Fluid Milk

Condiments/Other

HACCP Amount Leftover

Meal Serving Planned Actual # Actual # Actual # & Code
Recipe # 1=no cook to use Offered # Cooking Serving
Lunch Menu Items Component Portion # Student Ala Carte Adult F=Freezer
or Code 2=same day (LB. OR Servings Time/ Temp Time/ Temp
Contribution Size Servings Servings Servings Servings C=Cooler
3=complex QTY) W=Waste

Meat/Alternate

Grains

Vegetables

Fruits

Fluid Milk

Condiments/Other

HACCP Amount Leftover

Meal Serving Planned Actual # Actual # Actual # & Code
Snack Menu Items Recipe # 1=no cook to use Offered # Cooking Serving
Component Portion # Student Ala Carte Adult F=Freezer
(choose 2 components) or Code 2=same day (LB. OR Servings Time/ Temp Time/ Temp
Contribution Size Servings Servings Servings Servings C=Cooler
3=complex QTY) W=Waste

Meat/Alternate
Grains
Vegetable/Fruit
Fluid Milk

MDE SNP Production Record Template - Simple Menu B L Sn

November 2016
DAILY FOOD PRODUCTION RECORD Site: Manager: OVS: Age/Grade Group: □ Breakfast □ Lunch □ Snack Date:
Yes / No
Originating site supervisor signature: Driver signature: Receiving site supervisor signature:

Menu Planning Section - FSD/Menu Planner to complete in advance. Foods planned to offer.
Service Section - Site staff to complete. Foods available today.

V Amount Serving Leftover

Recipe M/ Portion
Ordered Delivered Cooking Delivery Serving Actual # Actual # Actual # & Code
Menu Item # or HACCP Gr cups F M to use Time/ Time/ Time/ Student Ala Carte Adult
MA oz eq cups cups (LB. OR Size/
# # F=Freezer
Code DG, RO, L, Servings Servings Temp Temp Temp Servings Servings Servings C=Cooler
oz eq
S, O QTY) Utensil W=Waste

MDE SNP Production Record Template - Vended-Satellite

November 2016
 Site: Manager: Age/Grade Group: Date:
DAILY FOOD PRODUCTION RECORD OVS:
Yes / No

Menu Planning Section - Foods planned to offer. Service Section - Foods available today.
FSD/Menu Planner complete in advance. Site staff to complete. FOOD SAFETY FORM

Amount Leftover
Serving Planned Offered Cooking Serving Actual # Actual # Actual # HACCP Cooking Serving Serving Serving Total
Menu Item & Recipe # to use Leftover & Code
Portion # # Time/ Time/ Student Ala Carte Adult Menu Item 1=no cook Time/ Time/ Time/ Time/ Holding F=Freezer
Meal Component Contribution or Code (LB. OR Servings 2=same day
Size Servings Servings Temp Temp Servings Servings Servings 3=complex
Temp Temp Temp Temp Time C=Cooler
QTY)
W=Waste
 Fruit and Vegetable Bar Production Record
School / Site Name: Date: Notes:
Planned # Students:
Actual # Students Served:
Planned # Adults:
Age/Grade Group: Actual # Adult Served:

Vegetables

Planned
Portion Amount Amount Amount
Component / Item Size Prepared Leftover Used Notes
Dark Green
Credits as half the volume
Romaine Lettuce, chopped 1 lb = 31.3 (¼ cup) servings
Credits as half the volume
Spinach 1 lb = 25.6 (¼ cup) servings
Broccoli, florets 1 lb = 28.8 (¼ cup) servings

Red / Orange
Tomatoes, diced 1 lb = 8.74 (¼ cup) servings
Tomatoes, cherry 1 lb = 12.1 (¼ cup) servings
Carrots, baby 1 lb = 12.9 (¼ cup) servings
Carrots, shredded 1 lb = 19.9 (¼ cup) servings
Red bell peppers, strips 1 lb = 14.7 (¼ cup) servings

Legumes
Edamame, fresh, shelled 1 lb = 10.7 ( ¼ cup) servings
Garbanzo Beans (drained) #10 can = 42 (¼ cup) servings
Black Beans (drained) #10 can = 27.8 (¼ cup) servings
Kidney Beans(drained) #10 can = 43.4 (¼ cup) servings

Starchy
Jicama, strips 1 lb = 11.9 (¼ cup) servings

Green Peas(fzn, cooked, drained) 1 lb = 9.59 (¼ cup) servings

Other
3 sticks (½” x 4”) = ¼ cup
Celery, sticks 1 lb = 14 (¼ cup) servings
Cauliflower, florets 1 lb = 18.3 (¼ cup) servings
Cucumber, slices 1 lb = 11.1 (¼ cup) servings
Mushroom, slices 1 lb = 18.5 (¼ cup) servings

Fruit

Planned
Portion Amount Amount Amount
Component / Item Size Prepared Leftover Used Notes
MDE SNP Production Record Template - Daily Fruit Vegetable
November 2016
Fresh
125-138 count:
Apples 1 lb = 14.8 (¼ cup) servings

113 count:
1 orange = ⅝ cup
Oranges 1 lb = 5 (¼ cup) servings
150 count:
Petite Bananas 1 banana = ½ cup
Grapes 1 lb = 10.2 (¼ cup) servings

Canned
#10 can:
Applesauce 47.6 (¼ cup) servings
Mandarin Oranges 1 lb = 7.3 (¼ cup) servings
Mixed Fruit, fruit cocktail #10 can:
(w/liquid) 46.9 (¼ cup) servings
#10 can
Peaches, diced (w/ liquid) 48.6 (¼ cup) servings
#10 can
Pears, diced (w/ liquid) 47.6 (¼ cup) servings
#10 can
Pineapple, tidbits (w/ liquid) 50.1 (¼ cup) servings

Other / Condiments

Planned
Portion Amount Amount Amount
Component / Item Size Prepared Leftover Used Notes

MDE SNP Production Record Template - Daily Fruit Vegetable

November 2016