Summer Food Service Program (SFSP) Production Records & Delivery Receipts Illinois State Board of Education (ISBE) 1
Importance of Production They demonstrate that that the meals served comply with the Records & summer food meal pattern Delivery Receipts 2
Production Records For those sponsors who cook/prepare food 3
Every day you will be completing the Daily Production Record for each meal service One Production record for all meals per day 4
Production Records 5
Let’s take a closer look at how to fill out a perfect production record every time 6
Ham ambu burger on on Bun un Green Bean ans Appl Apple Milk ilk 7
Menu Planning 65 children 5 Adults 8
Steps 1 and 2: Write in the date and site name SUMMER FOOD SERVICE PROGRAM – DAILY PRODUCTION RECORD Date: Site Name: 6/1/xxxx Happy Kids Community Center 9
Step 3: Write in the food items served MEAL SERVICE MEAL PATTERN FOOD ITEM Lunch Milk 1% White Milk 1 st Serving Fruit/Veg Green Beans 2 nd Serving Apples Fruit/Veg Grain/Bread Hamburger Bun Meat/Meat Hamburger Patty Alternate Other Tomato Slice Lettuce leaf Condiments Ketchup/Mustard 10
MEAL SERVICE MEAL PATTERN FOOD ITEM PORTION SIZE Lunch Milk 1% White Milk 8 oz 1 st Serving Green Beans 1/4 cup Fruit/Veg Step 4: 2 nd Serving Apples 1 each Fruit/Veg Write in the Grain/Bread Hamburger 1 Bun portion size Bun (57 grams) Meat/Meat Hamburger 2.5 oz patty Alternate Patty Other Tomato 1 slice Lettuce 1 leaf Condiments Ketchup 1-2 packets Mustard 1-2 packets 11
MEAL SERVICE MEAL PATTERN FOOD ITEM PORTION SIZE Lunch Milk 1% White Milk 8 oz 1 st Serving Green Beans 1/4 cup Special Note: Fruit/Veg 2 nd Serving Apples 1 each Fruit/Veg If serving a Grain/Bread Bread 2 slices deli (57 grams) Meat/Meat Deli Turkey 2.5 oz sandwich… Alternate Cheese 1 slice (0.5oz) Other Tomato 1 slice Lettuce 1 leaf Condiments Ketchup 1-2 packets Mustard 1-2 packets 12
MEAL MEAL FOOD ITEM PORTION QUANTITY SERVICE PATTERN SIZE USED Step 5: Lunch Milk 1% White 8 oz 4.5 gallons Milk Record the 1 st Serving Green Beans 1/4 cup bulk Fruit/Veg 2 nd Serving Apples 1 each amount of Fruit/Veg Grain/Bread Hamburger 1 Bun food Bun cooked/ Meat/Meat Hamburger 2.5 oz patty Alternate Patty prepared Other Tomato 1 slice Lettuce 1 leaf Condiments Ketchup 1-2 packets Mustard 1-2 packets 13
Using the Food Buying Guide (FBG) FBG Calculations: 70 servings/45.3 servings (1/4 cup) = 1.54 - #10 cans OR 2 - #10 cans 14
MEAL MEAL FOOD ITEM PORTION QUANTITY SERVICE PATTERN SIZE USED Step 6: Lunch Milk 1% White 8 oz 4.5 gallons Milk Record the 1 st Serving Green Beans 1/4 cup 2 - #10 cans bulk Fruit/Veg 2 nd Serving Apples 1 each 70 apples amount of Fruit/Veg Grain/Bread Hamburger 1 Bun 9 pkgs of 8 ct food Bun cooked/ Meat/Meat Hamburger 2.5 oz patty 70 patties Alternate Patty prepared Other Tomato 1 slice 10 tomatoes Lettuce 1 leaf 2 heads Condiments Ketchup 1-2 packets 70 packets Mustard 1-2 packets 70 packets 15
MEAL MEAL FOOD ITEM PORTION QUANTITY SERVICE PATTERN SIZE USED Lunch Milk 1% White 8 oz 4.5 gallons Milk Special 1 st Serving Green Beans 1/4 cup 2 - #10 cans Note: Fruit/Veg 2 nd Serving Apples 1 each 70 apples Fruit/Veg Grain/Bread Spaghetti Recipe If serving a 1 cup Noodles recipe… Meat/Meat Meat sauce Recipe Alternate Other Condiments 16
PORTION # of Serv MEAL MEAL FOOD QUANTITY Children SIZE Step 7: SERVICE PATTERN ITEM USED Lunch Milk 1% White 8 oz 4.5 gallons 60 Milk 1 st Serving Green 1/4 cup 2 - #10 cans Enter the Fruit/Veg Beans 2 nd Serving number of Apples 1 each 70 apples Fruit/Veg children Grain/Bread Hamb Bun 1 Bun 9 pkgs of 8 ct served at the Meat/Meat Hamb 2.5 oz patty 70 patties Alternate Patty meal Other Tomato 1 slice 10 tomatoes Lettuce 1 leaf 2 heads Condiments Ketchup 1-2 pkt 70 packets Mustard 1-2 pkt 70 packets 17
# of Serv # of MEAL MEAL FOOD ITEM PORTION QUANTITY Step 8: Children Adults SIZE PATTERN USED Serv Enter the 60 Lunch Milk 1% White Milk 8 oz 4.5 gallons 3 number of 1 st Serving Green Beans 1/4 cup 2 - #10 cans adults Fruit/Veg (program 2 nd Serving Apples 1 each 70 apples and non- Fruit/Veg program) Grain/Bread Hamb Bun 1 Bun 9 pkgs of 8 ct M/MA Hamb Patty 2.5 oz patty 70 patties served at Other Tomato 1 slice 10 tomatoes each meal. Lettuce 1 leaf 2 heads Condiments Ketchup 1-2 pkt 70 packets Mustard 1-2 pkt 70 packets 18
Step 9: Leftovers MEAL MEAL FOOD PORTION QUANTITY # of Serv # of Adults Left- SIZE Children Serv overs PATTERN ITEM USED 60 3 ½ gallon Lunch Milk 1% White 8 oz 4.5 gallons Milk 1 st Serving ½ can Green Beans 1/4 cup 2 - #10 cans Fruit/Veg 2 nd Serving Apples 1 each 70 apples 7 Fruit/Veg 9 Grain/Bread Hamb Bun 1 Bun 9 pkgs of 8 ct Meat/Meat Hamb Patty 2.5 oz 70 patties 7 Alternate patty 0 Other Tomato 1 slice 10 tomatoes ½ head Lettuce 1 leaf 2 heads Condiments Ketchup 1-2 pkt 70 packets 10 pkts 15 pkts Mustard 1-2 pkt 70 packets 19
Delivery Receipts For those who receive food from a school, caterer, or vendor 20
Daily Delivery Receipts 21
Complete the top portion of the delivery receipt Happy Kids Community Center June 1, xxxx 10:45am 2 22
Record the foods items delivered Turkey/Cheese Sandwich 1 each 50 Apple Juice 4oz Carrot Sticks 1/2 cup 1% White Milk 1 carton Mayo, Mustard 1 pkt ea 23
Both parties sign and date 6/1/xxxx 6/1/xxxx 24
Food Delivered to Sites The following restrictions apply when meals are delivered to SFSP sites: • Meals must be delivered no more than one hour prior to the beginning of meal service OR • Equipment must exist on-site for storing food at proper temperatures 25
How long do you keep the Production Record and Delivery Receipt? • Keep for the current year plus the past three years. – Production Records – Delivery receipts (if applicable) • Turn in your forms to your site supervisor on a frequent basis
Records are incomplete or missing information. • Common Number of menu items or food quantities • offered is insufficient when compared to the Problems number of meals served. and Errors Inaccurate/inadequate information to document • components and/or reimbursable meals. 27
• Complete a production record daily for all meal services claimed If you receive food from another site OR vendor/caterer – need daily delivery receipt • Check for completeness/accuracy • Keep records for 3 years plus the current year 28
Nutrition Department Illinois State Board of Education www.isbe.net/nutrition cnp@isbe.net 800-545-7892 29
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