CACFP
Production Records Training
West Virginia Department of Education
Office of Child Nutrition
Handouts
Production Record (3)
Production Record Instructions
Numbered Production Record
Menu/General Information
Meal Pattern Requirements
LOT Summer Week 2 Menu/Recipe
Completed Production Record
Classroom Activity
6
1
45
2
3
Menu/General Information
Breakfast
Milk
Orange Wedges
Whole Grain Mini-Bagel
Peanut Butter
Lunch
Milk
Kiwi
Pete’s Pizza
PM Snack
Strawberries
String Cheese
June 12th, 2013
My Room to Grow Child Care Center
Director: Tracy Smith
Cares for children 1+ years of age
1 year olds: 3
2 year olds: 5
3 – 5 year olds: 14
6 – 12 year olds: 12
1. Site Information
2. Meal Information
Remember!!
1 year olds must be served whole milk while everyone 2+
years is required to be served 1% or skim.
Breakfast (3 components)

Many centers choose to serve a
meat/meat alternate with breakfast,
which is encouraged, but not required.
Lunch (5 components)


2 different Fruit/Vegetable components
must be served;
Sometimes a menu item may count
towards 2 or more components.
Snack (2 components)



Serve 2 different components;
If milk is served as part of the snack,
100% fruit juice cannot be counted as
the Fruit/Vegetable component;
Serve water if milk or juice isn’t offered!
3. Servings Prepared
a.
b.
c.
a.
b.
c.
a.
b.
c.
3 Steps for Each Meal
a. Record the number of children in
each age group;
b. Determine the serving size for each
menu item;
 CACFP Meal Pattern
 Food Buying Guide
 Grains/Breads Chart
 Nutrition Labels
c. Multiply the number of children by
the serving size to determine the
total amount of each menu item
needed.
Breakfast
Breakfast
a. Record the number of children in each age group;
 (8) 1 – 2 Year Olds
– Determine the number of 1 year olds that need to be served whole milk and
the number of 2 year olds that need to be served 1% or skim
• (3) 1 year olds; (5) 2 year olds
 (14) 3 – 5 Year Olds
Breakfast
Breakfast
b. Determine the serving size for each menu item;
1 – 2 Year Olds





Whole Milk: ½ cup
1% Milk: ½ cup
Orange Wedges: ¼ cup (½ orange)
Mini Bagel: ½ serving (½ bagel)
Peanut Butter: ½ T.
Refer to the Food Buying Guide
Refer to the Grains/Breads Chart
Breakfast
Breakfast
c. Multiply the number of children by the serving size to determine the total
amount of each menu item needed.
1 – 2 Year Olds
 Whole Milk: 3 X ½ cup = 1 ½ cups
 1% Milk: 5 X ½ cup = 2 ½ cups
 Orange Wedges: 8 x ¼ cup (½ orange) = 2 cups (4 oranges)
 Mini Bagel: 8 X ½ serving (½ bagel) = 4 servings (4 bagels)
 Peanut Butter: 8 X ½ T. = 4 T.
# of Children X Serving Size = Total Amount Needed
Lunch
Lunch
a. Record the number of children in each age group;
 (8) 1 – 2 Year Olds
– Determine the number of 1 year olds that need to be served whole milk and
the number of 2 year olds that need to be served 1% or skim
• (3) 1 year olds; (5) 2 year olds
 (14) 3 – 5 Year Olds
Lunch
Lunch
b. Determine the serving size for each menu item;
1 – 2 Year Olds

Whole Milk: ½ cup

1% Milk: ½ cup

Kiwi: 1/8 cup (½ kiwi)

Pete’s Pizza: 1 serving
Refer to the Food Buying Guide
Lunch
Lunch
c. Multiply the number of children by the serving size to determine the total
amount of each menu item needed.
1 – 2 Year Olds
 Whole Milk: 3 X ½ cup = 1 ½ cups
 1% Milk: 5 X ½ cup = 2 ½ cups
 Kiwi: 8 x 1/8 cup (½ kiwi) = 1 cup (4 kiwi)
 Pete’s Pizza: 8 X 1 serving = 8 servings
# of Children X Serving Size = Total Amount Needed
Snack
Snack
a. Record the number of children in each age group;
 (8) 1 – 2 Year Olds
 (14) 3 – 5 Year Olds
 (12) 6 – 12 Year Olds
Snack
Snack
b. Determine the serving size for each menu item;
1 – 2 Year Olds
 Strawberries: ½ cup
 String Cheese: ½ oz. (½ stick)
3 – 5 Year Olds
 Strawberries: ½ cup
 String Cheese: ½ oz. (½ stick)
6 – 12 Year Olds
 Strawberries: ¾ cup
 String Cheese: 1 oz. (1 stick)
Snack
Snack
c. Multiply the number of children by the serving size to determine the total
amount of each menu item needed.
1 – 2 Year Olds
 Strawberries: 8 X ½ cup = 4 cups
 String Cheese: 8 X ½ oz. (½ stick) = 4 oz. (4 sticks)
3 – 5 Year Olds
 Strawberries: 14 x ½ cup = 7 cups
 String Cheese: 14 X ½ oz. (½ stick) = 7 oz. (7 sticks)
6 – 12 Year Olds
 Strawberries: 12 X ¾ cups = 9 cups
 String Cheese: 12 X 1 oz. (1 stick) = 12 oz. (12 sticks)
# of Children X Serving Size =
Total Amount Needed
4. Total Amount Prepared
Total Amount Needed
1 – 2 Years
Total Amount Needed
3 – 5 Years
Total Amount Needed
6 – 12 Years
Total Amount
Prepared
Total Amount Prepared (E.g. Snack)


Strawberries:
String Cheese:
4 cups
4 sticks
+
+
7 cups
7 sticks
+
+
9 cups
12 sticks
= 20 cups (8 lbs)
= 23 (1 oz.) sticks
5. Amount Leftover
6. Actual Number Served
Any Questions?
West Virginia Department of Education
Office of Child Nutrition
Building 6, Room 248
1900 Kanawha Boulevard, East
Charleston, West Virginia 25305-0330
(304) 558-2708
http://wvde.state.wv.us/nutrition/