Summer Food Service Program (SFSP) Production Records & - - PowerPoint PPT Presentation

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Summer Food Service Program (SFSP) Production Records & Delivery Receipts

Illinois State Board of Education (ISBE)

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Importance of Production Records & Delivery Receipts

They demonstrate that that the meals served comply with the summer food meal pattern

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Production Records

For those sponsors who cook/prepare food

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Every day you will be completing the Daily Production Record for each meal service

One Production record for all meals per day

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Production Records

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Let’s take a closer look at how to fill

• ut a perfect

production record every time

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Ham ambu burger on

• n Bun

un Green Bean ans Appl Apple Milk ilk

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Menu Planning

65 children 5 Adults

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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

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Step 3: Write in the food items served

MEAL SERVICE MEAL PATTERN FOOD ITEM Lunch Milk 1% White Milk 1st Serving Fruit/Veg Green Beans 2nd Serving Fruit/Veg Apples Grain/Bread Hamburger Bun Meat/Meat Alternate Hamburger Patty Other Tomato Slice Lettuce leaf Condiments Ketchup/Mustard

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Step 4: Write in the portion size

MEAL SERVICE MEAL PATTERN FOOD ITEM PORTION SIZE Lunch Milk 1% White Milk 8 oz 1st Serving Fruit/Veg Green Beans 1/4 cup 2nd Serving Fruit/Veg Apples 1 each Grain/Bread Hamburger Bun 1 Bun (57 grams) Meat/Meat Alternate Hamburger Patty 2.5 oz patty Other Tomato Lettuce 1 slice 1 leaf Condiments Ketchup Mustard 1-2 packets 1-2 packets

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Special Note: If serving a deli sandwich…

MEAL SERVICE MEAL PATTERN FOOD ITEM PORTION SIZE Lunch Milk 1% White Milk 8 oz 1st Serving Fruit/Veg Green Beans 1/4 cup 2nd Serving Fruit/Veg Apples 1 each Grain/Bread Bread 2 slices (57 grams) Meat/Meat Alternate Deli Turkey Cheese 2.5 oz 1 slice (0.5oz) Other Tomato Lettuce 1 slice 1 leaf Condiments Ketchup Mustard 1-2 packets 1-2 packets

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Step 5: Record the bulk amount of food cooked/ prepared

MEAL SERVICE MEAL PATTERN FOOD ITEM PORTION SIZE QUANTITY USED Lunch Milk 1% White Milk 8 oz 4.5 gallons 1st Serving Fruit/Veg Green Beans 1/4 cup 2nd Serving Fruit/Veg Apples 1 each Grain/Bread Hamburger Bun 1 Bun Meat/Meat Alternate Hamburger Patty 2.5 oz patty Other Tomato Lettuce 1 slice 1 leaf Condiments Ketchup Mustard 1-2 packets 1-2 packets

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Using the Food Buying Guide (FBG)

FBG Calculations: 70 servings/45.3 servings (1/4 cup) = 1.54 - #10 cans OR 2 - #10 cans

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Step 6: Record the bulk amount of food cooked/ prepared

MEAL SERVICE MEAL PATTERN FOOD ITEM PORTION SIZE QUANTITY USED Lunch Milk 1% White Milk 8 oz 4.5 gallons 1st Serving Fruit/Veg Green Beans 1/4 cup 2 - #10 cans 2nd Serving Fruit/Veg Apples 1 each 70 apples Grain/Bread Hamburger Bun 1 Bun 9 pkgs of 8 ct Meat/Meat Alternate Hamburger Patty 2.5 oz patty 70 patties Other Tomato Lettuce 1 slice 1 leaf 10 tomatoes 2 heads Condiments Ketchup Mustard 1-2 packets 1-2 packets 70 packets 70 packets

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Special Note: If serving a recipe…

MEAL SERVICE MEAL PATTERN FOOD ITEM PORTION SIZE QUANTITY USED Lunch Milk 1% White Milk 8 oz 4.5 gallons 1st Serving Fruit/Veg Green Beans 1/4 cup 2 - #10 cans 2nd Serving Fruit/Veg Apples 1 each 70 apples Grain/Bread Spaghetti Noodles Recipe Meat/Meat Alternate Meat sauce Recipe Other Condiments

1 cup

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Step 7: Enter the number of children served at the meal

MEAL SERVICE MEAL PATTERN FOOD ITEM

PORTION SIZE

QUANTITY USED

# of Serv Children

Lunch Milk 1% White Milk 8 oz 4.5 gallons

60

1st Serving Fruit/Veg Green Beans 1/4 cup 2 - #10 cans 2nd Serving Fruit/Veg Apples 1 each 70 apples Grain/Bread Hamb Bun 1 Bun 9 pkgs of 8 ct Meat/Meat Alternate Hamb Patty 2.5 oz patty 70 patties Other Tomato Lettuce 1 slice 1 leaf 10 tomatoes 2 heads Condiments Ketchup Mustard 1-2 pkt 1-2 pkt 70 packets 70 packets

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Step 8: Enter the number of adults (program and non- program) served at each meal.

MEAL MEAL PATTERN FOOD ITEM

PORTION SIZE

QUANTITY USED

# of Serv Children # of Adults Serv

Lunch Milk 1% White Milk 8 oz 4.5 gallons

60

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1st Serving Fruit/Veg Green Beans 1/4 cup 2 - #10 cans 2nd Serving Fruit/Veg Apples 1 each 70 apples Grain/Bread Hamb Bun 1 Bun 9 pkgs of 8 ct M/MA Hamb Patty 2.5 oz patty 70 patties Other Tomato Lettuce 1 slice 1 leaf 10 tomatoes 2 heads Condiments Ketchup Mustard 1-2 pkt 1-2 pkt 70 packets 70 packets

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Step 9: Leftovers

MEAL MEAL PATTERN FOOD ITEM

PORTION SIZE

QUANTITY USED

# of Serv Children # of Adults Serv Left-

• vers

Lunch Milk 1% White Milk 8 oz 4.5 gallons

60 3 ½ gallon

1st Serving Fruit/Veg Green Beans 1/4 cup 2 - #10 cans

½ can

2nd Serving Fruit/Veg Apples 1 each 70 apples

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Grain/Bread Hamb Bun 1 Bun 9 pkgs of 8 ct

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Meat/Meat Alternate Hamb Patty 2.5 oz patty 70 patties

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Other Tomato Lettuce 1 slice 1 leaf 10 tomatoes 2 heads

½ head

Condiments Ketchup Mustard 1-2 pkt 1-2 pkt 70 packets 70 packets

10 pkts 15 pkts

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Delivery Receipts

For those who receive food from a school, caterer, or vendor

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Daily Delivery Receipts

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Complete the top portion of the delivery receipt

Happy Kids Community Center June 1, xxxx 10:45am 2

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Record the foods items delivered

Turkey/Cheese Sandwich

1 each 50

Apple Juice Carrot Sticks 1% White Milk Mayo, Mustard

4oz 1/2 cup 1 carton 1 pkt ea

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Both parties sign and date

6/1/xxxx 6/1/xxxx

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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

• f meal service

OR

• Equipment must exist on-site for

storing food at proper temperatures

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

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Common Problems and Errors

• Records are incomplete or missing information.
• Number of menu items or food quantities
• ffered is insufficient when compared to the

number of meals served.

• Inaccurate/inadequate information to document

components and/or reimbursable meals.

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• 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

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Nutrition Department

Illinois State Board of Education www.isbe.net/nutrition cnp@isbe.net 800-545-7892