(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. 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) List the menu items planned, including a brief description, i.e., oranges, fresh or peaches, lt. syrup halves .
(8) 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 .
(9) Enter under each meal component category the amount that 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
(10) State the planned portion size, i.e., 1 cup, 5"x 5" 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 10.

Directions (continued) Production Record B
(12) Record the amount of food that was used. For example, food used for the menu item tacos might include ground beef, cheese, lettuce, tomato and tortilla. Next, write the amount of food used, stating the number and size of units. For example tomatoes might show 5 as the number and lbs as the unit; tortilla might show 1 as the number and case/144 as the unit.
*Note: For menu items for which a standardized or written local recipe is followed , recording the kinds and amounts of food used is not required. When the amount used is apparent from the number of portions prepared, i.e., individual servings of dressing, catsup, pizza, etc.,there is no need to record food used.
(13) Record the actual number of portions that were served. This number is based on the portion size recorded in column 10.
(14) Record the number of portions leftover at the end of the meal service. This number is based on the portion size recorded in column 10.
(15) Indicate how leftover foods were disposed. Use the following abbreviations:
S = Seconds
W = Waste
R = Refrigerator
F = Freezer
C = Charity
(16) Enter the number of meals served in each category ---- student meals (by different grade groups, if needed), adult meals and total.