Production Records Training
Module III
West Virginia Department of Education
Office of Child Nutrition
1
Module III
Breakfast Production Record
Handouts
Breakfast Production Record (blank)
Breakfast Production Record (completed)
Meal Production Record (color-coded)
2
Valley View High
School
11/21/2011
Breakfast Menu
Yogurt Parfait
Oatmeal Muffin Square
Cereal
Juice
Milk
The Menu
1. Site Information
2. Meal Information
 Step 1: Site Information
– Name of the school where meal is produced
• Central kitchens: Record amounts shipped to satellite locations; total
production
– Date meal is served
– Name of person completing record
• Cafeteria manager
 Step 2: Meal Information
– Indicate OVS
3. Meals Estimated
 Step 3: Meals Estimated
– Students (grade groups)
– Adults
– Total
 Step 4: Menu Items
– Include condiments/toppings
– Product Code/Recipe Number
• Processed foods
– Manufacturer’s name and code
number
4. Menu Items
• Recipes
– Local Recipe/USDA Recipe
number
5. Portion Size
 Step 5:
Portion Size
6. Meal Pattern Contribution
 Step 6: Meal Pattern Contribution
– Credit each meal item towards the meal pattern
– Actual size,
weight or
amount of
each serving
as planned
– Adjust portion
sizes by grade
groups
7. Plan/Prep
 Step 7:
Plan/Prep
8. Time/Temp
 Step 8: Time/Temp
– Record temperatures for all potentially
hazardous foods
– Record the time the temperature(s) were taken
– Document
number of
planned
portions
– Base on student
attendance and
past production
records
9. Comments
10. Amount Used
 Step 9: Comments
– Record changes/substitutions, attendance factors, special diets, etc.
 Step 10: Amount Used
– Record food usage and amounts
14. Meals Served
11. Number of Portions Served
12. Number of Portions Left
13. Disposed (Codes Below)
End of Module III
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/