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Menu Planning RecordsWebinarPart OneJanuary 14, 2015
CATRINA PETERS, MS, RD
SCHOOL NUTRITION SERVICES MANAGER
Today’s Agenda:
Menu Production Records
NEVADA DEPARTMENT OF AGRICULTURE, FOOD & NUTRITION SERVICES
Why Menu Plan?
Monitor Trends in your program
Evaluate what works best for children
Meal compliance with NSLP and SBP
Menu Production Record (MPR)
Working tool which outlines:
• What foods & recipes to use
• Started in advance to plan meals
• Record of information on actual quantities prepared
• Number of meals served for the day
• Date and Site
• Menu or food items
• Offer versus Serve: Yes or No
• Recipes and/or products
What must be contained on a MPR?
• Portions or serving sizes (planned & served)
• Age/Grade group of students
• Contribution to the meal pattern
• Total projected servings
What must be contained on a MPR?
• Amount of food used
• Actual servings
• Leftovers
• Condiments or extras
What must be contained on a MPR?
• Date and Site-one per site; one each day for each type of meal service:
Breakfast, Lunch & After School Snack• Menu or food items-all planned items; record
substitutions here from planned menu, if pre-populated from menu planner
• Offer versus Serve: Yes or No (OVS option or all items with straight serve)
What must be contained on a MPR?
• Recipes and/or products-name of food and form (canned, fresh or processed), recipe number; if processed brand name and item code number
• Age/Grade group of students-can adjust portion sizes for age/grade group
• Portions or serving sizes (planned & served)for example ½ cup broccoli
What must be contained on a MPR?
• Contribution to meal pattern: M/MA, G, F, V, & Milk- list both types
• Total projected servings-what you planned in advance of meal service
• Amount of food used-record in common unit of measure: number, size, weight or volume (for example how many #10 cans)
What must be contained on a MPR?
• Actual servings- how many actually served at the end of meal service; include non-program meals separately
• Leftovers-used or discarded• Condiments or extras-what else was served
with meal: gravy, butter, ketchup, mayonnaise, dressing, mustard, and/or relish
What must be contained on a MPR?
• HACCP/Food Safety information• Temperature logs• Notes Section• Forms may be pre-populated with data• Forms may be modified but most contain all
12 items of the USDA Required information
What may also be added on a MPR?
Sample Menu Production Record Breakfast
Sample Menu Production Record Lunch
• Food items not listed from planned menu (missing components: M/MA,G, F, V or Milk)
• Menu item and/or form not specific• No menu code or recipe number• Not enough food to make reimbursable meal
(portion size less than minimum daily amount)• Offer versus Serve: not on MPR form
Common Errors on MPR
• Only one milk type listed (even if both served)• Math errors- double check your entries• Complete all areas on the form• Do them daily; start in advance!• Result: all meals may not be reimbursable
Common Errors on MPR
Menu Planning Records
What must I have for CN program requirements?• Complete Menu Production Records (daily)• Nutrition Facts Panels for all foods• Child Nutrition Labels, if available, or• Product Formulation Statements • Standardized Recipes, if used• Keep for three years, plus current year
Menu Planning Records Resources: Food Buying Guide for Child Nutrition Contains over 1200 food items for purchasing & yields
Menu Planning Records Resources: United States Department of Agriculturehttp://www.fns.usda.gov/cnlabeling/food-manufacturersindustryhttp://www/fns.usda.gov/tn/food-buying-guide-school-meal-programshttp://www.fns.usda.gov/usda-recipes-schools
National Food Service Management Institute http://www.nfsmi.org/ResourceOverview
Nevada Department of Agriculture Food and Nutrition Divisionhttp://nutrition.nv.gov
Webinar archive:
https://www.youtube.com/user/nevadaagriculture
Questions?Type in question, or Raise hand to be unmuted, orContact NDA at 775-353-3751Or email [email protected]
