HHFKA Production Record Instructions
Before the Meal
1.
Site Information
Indicate the grade grouping (K-5, 6-8, 9-12), site (name of the school where the meal is produced), the name of the
person(s) completing the record, the date the meal is served and whether or not Offer vs. Serve (OVS) is practiced.
2.
Meal Information
Circle the meal (breakfast, lunch, snack or supper) to be prepared and the number of meals to be prepared for
students, adults and total.
3.
Planned Menu
List all menu items, including condiments and toppings (they contribute to the nutrient analysis) with the product
code/recipe number.
Indicate the portion size (i.e. 1 cup, 5” x 5” piece, 3 oz.; note this is the actual size, weight or amount of each serving as
planned).
Document the number of portions to be prepared for each planned item (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).
4.
Meal Contribution
Determine how each meal item contributes to the meal pattern. For example, ¾ c. serving of spaghetti with meat
sauce might be credited as 2 oz. Meat/Meat Alternate (M/MA), 3/8 c. Vegetable, 1 oz. eq. Grains.
5.
HACCP
Record temperatures of all potentially hazardous foods at the time they were taken.
After the Meal
6.
Served, Left, Disposed
In the served column, indicate the number of food items served to students and adults by portion.
In the left column, record the number of portions leftover at the end of meal service. This should be the difference
between the number of portions prepared and the number of portions served.
Indicate how leftovers were disposed in the disposed column using the abbreviations at the bottom of the production
record.
Enter the number of meals served in each category (students, adults and total).
7.
Production Notes
Record any menu changes/substitutions, attendance factors, special diets, notes for inventory purposes, etc.
WVDE OCN