How to Complete
Production Record A
Before the Meal
(1)
Circle the meal planned ---- Lunch or Breakfast
(2)
Record the school name where meal is produced.
(3)
Enter the date the meal is served.
(4)
Write the name of the person(s) completing the record.
(5)
Circle whether Offer vs. Serve is practiced.
(6)
Enter the number of meals planned (estimated) for students, adults and total. Enter grade
group(s). If different size portions or menu choices are offered to students in different
grades, be sure to enter the number of students and grades for each group.
(7)
Record temperature of food and time it was taken as required by the HACCP plan.
(8)
List the menu items planned, including a brief description, i.e., oranges, fresh or
peaches, lt. syrup halves.
(9)
Enter the recipe number for foods prepared with two or more ingredients using a local or
standardized recipe. For processed foods, enter the brand name and code number, i.e.,
Better Foods 2578.
(10)
State the planned portion size, i.e., 1 cup, 5"x5" piece, 3 oz. Note that this is the actual
size, weight or amount of each serving as planned.
(11)
Record the total number of portions that were planned and prepared. This number is
based on the portion size recorded in column 9.
(12)
Enter under each meal component category the amount each menu item may be credited
toward the meal pattern. For example, 3/4 c serving of spaghetti with meat sauce might
be credited as 2 oz M/MA, 3/8c V/F, 1 serving G/B. Names of meal components are
abbreviated as follows:
M/MA = Meat/Meat Alternate
V/F
= Vegetable/Fruit
G/B
= Grains/Breads
Revised 2007
Directions (continued)
Production Record A
(13)
Record the amount of food used in common units of measure as purchased, i.e., pound,
#10 can, gallon. For some units like cases, the size should be noted, i.e., 1 case/100.
When standardized or local recipes are used, the amount of food used may show only
how many times per 100 the recipe was prepared, i.e., 2x.
After the Meal
(14)
Record the actual number of portions that were served. This number is based on the
portion size recorded in column 9.
(15)
Record the number of portions leftover at the end of the meal service. This number is
based on the portion size recorded in column 9.
(16)
Indicate how leftover foods were disposed. Use the following abbreviations:
S = Seconds
W = Waste
R = Refrigerator
F
= Freezer
C
= Charity
(17)
Enter the number of meals served in each category ---- student meals (by different grade
groups, if needed), adult meals and total.
Revised 2007