Production Records
Training
Module IV
West Virginia
Department of Education
Office of Child Nutrition
1
Module IV
Salad Bar Production Record
Handouts
Salad Bar Production Record (Blank)
Salad Bar Production Record (Completed)
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Salad Bars
 Add variety to the meal program
 Provide students with the opportunity to
make their own choices in addition to the
main menu
 Should emphasize fruits, vegetables, whole
grains, low-fat dairy, and dried
beans/legumes
Food must be protected from any danger of
contamination at all times
3
Salad Bars
Select equipment and utensils that allows for
food to remain safe and avoid crosscontamination
 Equipment
–
–
–
–
–
Non-refrigerated: Ice (proper temperature)
Age-appropriate
Moveable/Units: Promote student usage
Sneeze guards: HACCP compliance
Lighting
 Utensils and Accessories
– Containers/crocks/bowls:
• Sufficient size = avoid spillage
• Removable for easy washing
• Lids to protect food
– Tongs/ladles/spoons:
• Long enough
4
Salad Bar
Production Record
1. Site Information
2. Part of Meal
3. Number Planned
4. Foods Offered/Description
5. Prep/Unit
6. Time/Temp
7. Preparation Notes and Comments
8. Served, Left, Disposed
9. Number Served
5
Salad Bar
Production Record
 Side One
– Fruits, vegetables, garnishes, breads/grains
– General description
– No times/temps
 Side Two
– Meat/meat alternate, Other, Condiments,
Dressings
– Times/temps REQUIRED for HACCP
– Brand/Product/ Recipe/Description
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Salad Bar
Production Record
 Weight or Count
– Weight
•
Cheese, meat, some fruits/vegetables, etc.
– Count
•
Apples, bananas, etc. – size under description
 Volume vs. Weight
– Ounce in volume = fluid ounce (fl oz)
– Ounce in weight (oz)
– 4 ounces = ¼ pound in weight, not ½ cup in
volume
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2. Part of Meal
1. Site
Information
3. Number
Planned
4. Foods Offered/
Description
5. Prep/Unit
End of Module IV
Any Questions??
West Virginia Department of Education
Office of Child Nutrition
1900 Kanawha Blvd, East
Building 6, Room 248
Charleston, WV 25305
(304) 558-2708
http://wvde.state.wv.us/nutrition/
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