How To Complete
Production Worksheets
and
Production Records
Provided by the LAUSD Food Services Division
01.29.2015
Overview
The production record serves as a planning, forecasting
and communicating tool that is based upon:
• The “Food Buying Guide”
• Product descriptions
• Standardized recipes
Provides documentation of how the meals meet the meal
pattern requirements under the Traditional Food Based
Menu Planning (TFBMP)
Purpose
The production record validates that meals claimed for
reimbursement follow the menu, as required under
Federal Regulations.
Production Records also support that there was a
sufficient amount of food items and/or components for
the meals that are claimed for reimbursement.
Objective
Understand the purpose and importance of the
Production Record
• How it provides written history of the meals prepared, served
and leftover
• A tool used to communicate your plan to your staff
Know what specific information is required to complete
the production worksheet
• Who is responsible
• What needs to be recorded
• Where and when to record the information
Essential part of recordkeeping
Production Worksheet and Production
Record Example
Production Worksheet and
Production Record Content
The following information is provided on the Production Worksheet and Production
Record:
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Recipe Number
Food Item Description
Total Projected Servings
Portion Size
Portion Cost
Inventory Used
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Amount Prepared
Adult Served
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Includes employee meals
Non-Reimbursable/ A la Carte
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Cases, Units, Servings
Broken
Includes dropped trays and burnt food items
Student Meal Portion Available
Amount Leftover
Amount Used
Cost of Amount Used
Production Worksheet Example
Production Record Example
Creating CMS Production Worksheets
Step by Step
There are three steps in the process to create
production worksheets:
Step 1: Select Back of the House
Step 2: Select Production
Step 3: Select Create Production
Step 1: Select Back of the House
Step 2: Select Production
Step 3: Select Create Production
Step 3: Select Create Production, cont.
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Select Serving Periods - All
Select Sites - Individual
Select the Correct Date Range
Select Create Production
Step 3: Select Create Production, cont.
How to Preview the Production Worksheet
Select the correct date range
How to Preview the Production Worksheet
(cont.)
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1
Remember to select CA for the report format
Example of Production Worksheet with
Populated Information
Trouble Shooting Missing Production
Worksheets
Review and verify you selected the correct criteria:
• Serving Period
• Site
• Date Range
Confirm you have completed:
• EZ Steps
• Menu Plan Quantities before creating production
worksheets
If you confirm all correct steps have been followed and still
find missing Production Worksheets
• Submit a peregrine ticket
Completing The Production Worksheet
ed on
h the
ot
255 10 5
75 180
Adults Served: Cafeteria staff and faculty meals
Non-Reimbursable/a la Carte: Dropped, burnt, alternate meals and students a
la carte sales
Amount Used: The amount prepared minus the leftovers is the
amounts used
Item Counts: Transferring Production
Worksheet Data Into CMS
Never enter any information into the “Served” column, CMS
automatically calculates the quantities.
Leftover Code
If you have leftovers select the correct “Leftover Code”
• Freeze – This code is not utilized
• Refrigerate - This code is not utilized
• Serve Next Day –Leftovers suitable for re-service
• According to SOP and ServSafe requirements
• Dispose Of – Leftovers not suitable for re-service
• According to SOP and ServSafe requirements
• Return To Stock - Milk, Non-perishable food items
• This sends items back into inventory
• Served as Seconds – This code is not utilized
How To Remove An Item
• Highlight the item you want to remove by clicking it
once with your mouse
• Select the “Remove Item” tab at the bottom of your
production record
How To Add An Item
Click the “Add Item” button at the bottom of the
production record
Search for the item using either “Item ID” or “Description”
How To Add An Item, cont.
Servings to Add:
• Enter the number of servings you
need to add to production
Serving Size:
• Quantity – Is always entered as 1
• Measure – Select the description
based on the recipe
Meals/Revenue
Select the Meals/Revenue tab and enter the following information:
• All: Total number of reimbursable meals served
• Other: A la carte, dropped, burned, theft, alternate meals, etc.
• Others: Leave blank (Not utilized)
• Adults: Total number of faculty meals sold
• Employee: Total number of foodservice staff meals
The “Total Meals” will be automatically calculated
Meal Counts Report and Meals/Revenue
• The information from the Meal Counts Report is transferred
to the Meals/Revenue
804
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0
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1
811
Daily Comment/Menu
Select the Daily Comment/Menu Tab and enter the following
information:
• Menu Week
• Menu Day
• Comments – Transfer all documentation in the comments section from the
Production Worksheet
• Calendar – Must represent daily menu
Complete Production
To finish the process, you will need to select:
• Update Inventory
• Complete Production
How to Review Production Record
Report
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How to Review Production Record
Report (cont)
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Red Flag Factors
• Review the Production Record Report for red flag factors
• Incorrect portion sizes will increase the portion cost
• Dollar amount that are excessive in the cost of amount used
• Input errors transposed from data entered from the production worksheet
• These errors cause incorrect costs on the Profit and Loss Report
• Make any correction immediately
Questions?