Attachment K4: Revised 4/12SingleDay Food Bar Production RecordSCHOOLThis production record is designed for schools that have food bars on occasion such as a potato bar, salad bar, pasta bar, etc.
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How to fill out the Single-Day Food Bar Production Record online
Filling out the Single-Day Food Bar Production Record is a crucial task for schools that occasionally offer food bars. This guide provides a detailed, step-by-step approach to accurately complete the form online, ensuring that all necessary information is captured effectively.
Follow the steps to complete your production record accurately.
- Press the ‘Get Form’ button to access the form and open it in your preferred editing tool.
- Begin by entering the 'School' name at the top of the form. This identifies the institution responsible for the food bar production.
- In the 'Date' field, input the specific date when the food bar event will take place. Ensure this is accurately reflected in the documentation.
- Specify the 'Year' by entering the current year in the designated field. This helps track the records over the academic years.
- For 'Planned Participation', select from the options available: E (K-5), M (6-8), H (9-12), or A (Adult) to indicate the expected number of participants.
- Under 'Food Items Used and Form', list all food items you plan to serve. For each item, include details regarding its cooking temperature and time.
- Indicate if the food item follows a School Recipe (SR) or if it is identified by a Product Brand/Number or Commodity (C). This should be noted next to each food item.
- Utilize the 'Vegetable Subgroup Key' to fill in abbreviations for vegetable subgroups served: RO for Red/Orange, DG for Dark Green, BP for Beans & Peas (Legumes), and S for Starchy.
- In the 'Total Amount Prepared' section, record the total number of servings or pounds prepared for each food item.
- Document the amount leftover after the food bar service to account for unused food.
- To meet meal pattern requirements, confirm whether all five food components are available. This is vital for compliance with nutrition standards.
- For potentially hazardous foods, record the highest cooking temperature and the time it was taken. If any temperatures fall below the required standards, circle them and document the corrective action in the appropriate logs.
- After completing all sections, ensure the 'Actual Count of Meals Served' is accurately noted for both students and adults.
- Once all fields have been filled out, you can save your changes, download, print, or share the form as required.
Start filling out your Single-Day Food Bar Production Record online today for accurate tracking and compliance.
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Get answers to your most pressing questions about US Legal Forms API.
What is the purpose of the meal production record?
A food production record is a tool that helps make sure meals and snacks meet the CACFP meal pattern by planning ahead so the correct amount of food purchased and prepared will meet the program minimums.
What is a production sheet food service?
A written production record provides a place for the manager to plan the amount of food that will be prepared and then record what was actually served. Adjustments can be made to the Menu Production Record during preparation and service in order to indicate any changes that may need to be made.
What is a production record used for?
A production record is a valuable tool for all foodservice operations. Production records can be used to order, plan, and control food production.
What are production records?
Production Record means all of the documentation associated with the production of a given Batch, including the manufacture, testing, packaging, storage, and labeling of such Batch.
What is a menu production worksheet?
The Production Worksheet is a daily record which is manually completed during meals preparation to record. the meal production and leftover counts. Production Records demonstrate how the meals contribute to the. required food components, food items, or menu items for each day of operation.
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