REQUIRED INFORMATION (TOP PORTION OF PRODUCTION RECORD)

  • SCHOOL NAME AND DATE IS INDICATED ON THE RECORD

  • ACTUAL COUNTS AND TOTALS FOR ADULTS AND STUDENTS ARE INDICATED ON PRODUCTION RECORDS

  • PRODUCTION RECORD INDICATES "OFFER VS. SERVE" AND IS IT BEING FOLLOWED (IF APPLICABLE)

  • HEADING AREA (TOP PORTION) IS FREE OF ANY OTHER MISC HANDWRITING OR NOTES

  • IS CORRECT PRODUCTION RECORD BEING USED(ON-SITE, CENTRAL, RECEIVING)

PRODUCTION

  • PLANNED PRODUCTION IS SUFFICIENT TO COVER PLANNED PORTIONS - show calculation below.

  • INDICATION OF PLANNED AND PREPARED PRODUCTION FOR ALL MENU ITEMS

  • UNIT OF MEASURE THE SAME UNIT IN PLANNED AND PREPARED FOR REQUIRED COMPONENT (Ea, 1/2 pt, lbs, ounces, case, #10 cans, pkg, 1/2 c, 1/4 c, etc)

  • SPECIAL INSTRUCTIONS ARE DETAILED AND EASILY UNDERSTOOD

  • AT LEAST 2 TEMPS ARE RECORDED FOR EACH MENU ITEM

  • PROPER DISPOSITION GIVEN TO ALL LEFTOVER FOOD ITEMS WITH CORRECT PORTION SIZES

  • MENU SUBSTITUTIONS ARE CLEARLY IDENTIFIED ON THE PRODUCTION RECORDS

  • PRODUCTION SHOWS DETAIL FOR EACH MEAL CONTRIBUTION COMPONENT (Including any menu substitutions)

  • IF CENTRAL KITCHEN, IS RECEIVING PRODUCTION RECORD SENT TO RECEIVING SITE

  • IS RECEIVING PRODUCTION RECORD COMPLETED

  • ARE PRODUCTION RECORDS COMPLETED ON DAY OF VISIT

  • ARE PRODUCTION RECORDS COMPLETED FROM PRIOR WEEK

OTHER

  • SACK LUNCHES OR SPECIAL DIETS ARE INDICATED

  • RECORD SUPPORTS ALL FOODS AND REQUIRED VARIETIES AVAILABLE THROUGHOUT THE MEAL

FILING

  • RECIPES ARE ATTACHED AND COMPLETED

  • PRODUCTION RECORDS ARE FILED BY MEAL SERVICE, BY MONTH, IN AN ORGANIZED DEDICATED LOCATION

  • RECORD IS WRITTEN IN PENCIL, NEAT, AND LEGIBLE

FINAL COMMENTS

  • OTHER COMMENTS IF NECESSARY

  • FOLLOW UP NEEDED?

  • Add signature

  • IF FOLLOW UP NEEDED PLEASE SELECT DATE

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