North Carolina Daily Meal Production Plan for Food

North Carolina Daily Meal Production Plan for Food Based Menu Planning Anna Bristow 2012 -13 Rebecca Brandon In accordance with Federal Law and U. S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, gender (male or female), age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D. C. 20250 -9410 or call toll free (866) 632 -9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877 -8339; or (800) 845 -6136 (Spanish). USDA is an equal opportunity provider and employer.

The record is … n n n A tool for planning the foods to order and prepare A source of information about quantities planned to offer for use in the nutrition analysis A record of foods prepared and offered for service to customers A record of amounts of food served and leftover A source of information forecasting future production needs

Why use this tool? n n USDA requires menu and food production records to support meal reimbursement and HACCP monitoring It documents that requirements for meal components are met and adequate amounts and required serving sizes are provided

Who needs it? n n n Managers use it to plan and order food, communicate with employees, document food production and service, and track inventory usage Employees use it to learn the daily menu items, find out the amounts to prepare, and record amounts leftover for each meal CN Administrators, Supervisors, and SA Consultants use it to verify compliance with USDA regulations.

Managers must … n n n Use the record as a plan before ordering food Verify that employees provide accurate information at the end of the day of service to document amounts prepared and leftover Assure that the record is completed accurately on the day the meal is served to prevent data being “made up” later

n n n Learn how to correctly complete NC Daily Meal Production Plan by reviewing the document and instructions at least every year Recognize that complete and accurate records is a basic job requirement for every Manager Periodically check for completion and accuracy without waiting until a contact from the State Agency

It’s REQUIRED !!! n Lack of complete and current production records can result in withholding and/or reclaiming federal funds

How long do you keep records? n n Keep for the current school year plus the past three years. Turn into the central office or file at the school according to your district’s procedure

Common Problems and Errors n. Records are incomplete n. Planned number of menu items is not plausible when compared to the number of planned meals. n. HACCP monitoring is not complete n. Inaccurate/inadequate information to document reimbursable meals

COMPLETING A NC DAILY MEAL PRODUCTION PLAN

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2 Signature Required!

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6, 7, &8

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11 Plan before you order food to control inventory! Use previous records to forecast accurately.

Common Errors with Production Record Planning n n n All information for foods planned to offer is not completed. Amounts of planned servings are inconsistent with the number of planned meals. Milk and condiments are not planned.

There is a correlation!!

Process of Determining Number of Servings for Weighted Analysis Number of Servings Planned to Offer Past Production Records

12 Information generated in this column becomes your food order for this day’s menu!

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14 Record the amount of food prepared/available for today’s menu. Use units like pounds, ounces, each, #10 can, servings, etc. Do not record in cases because we will not know an exact amount of the food item.

Reco r serv d all fo e o reim d as a p d that is b a inclu ursable rt of s not t d and es adu meals. T udents’ lt CN e his mplo meals, a yee mea la carte ls. ,

16 Use all leftover foods within 3 days (72 hours) at most for maximum quality and safety.

How do I record leftovers on the day that they are served? n n n Enter the item(s) in section 1 so that you can track time and temperature. Enter item in the appropriate section of columns 7, 8, & 9. Note the date of the original production in column 13. - i. e. L/O from 4/24 Write the amount offered for today’s meal in column 14. Indicate a la carte sales/usage in column 15 and leftover information (if any!!) in column 16.

A Reminder - Food Temperatures must be tracked for all timetemperature controlled for safety (TCS) foods - including a la carte! For your convenience, we have added a HACCP a la carte section to page 2 that may be used for this purpose ….

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New Features… The Production Record Excel worksheet will automatically calculate column 12 and include the units in column 14 when correct information is entered into the previous cells. The instructions are included on the worksheet 5; click on the “Instruction” tab at the bottom.

2012 -13 NC DAILY MEAL PRODUCTION PLAN WEBLINK http: //childnutrition. ncpublicschools. gov/information -resources/menu-planning-production/menuplanning-production/meal-production-records

Questions?