Multi-Day Food/Condiment Bar Production Record School District Name: Site Name: This production record is designed for schools that have an ongoing fruit/vegetable bar. It can also be used to track condiments. Write in items used routinely before copying the form. Use the Vegetable Subgroup Key column to record the abbreviation for the following vegetable subgroups served: RO=Red Orange; DG=Dark Green; BP=Beans & Peas (Legumes); S=Starchy; WG (whole grain) Food bar is before point of service Food bar is after point of service ☐ ☐ Week of: May 10 Year: 2012 Monday Tuesday Wednesday Thursday Friday E= E= E= E= E= Record Daily Participation: Elm (K-5) M (6-8) HS (9-12) A (Adult) M= M= M= M= M= HS= HS= HS= HS= HS= A= A= A= A= A= Record each day the total quantities used of each Product Brand Unit of Food Items Used # or School Weight or food item on the food bar. Use only one line per food Recipe (SR#) or and Form Volume or (fresh, frozen, canned) Key item. Commodity (C) # of Servings Vegetable Subgroup
Multi-Day Food/Condiment Bar Production Record School District Name: Site Name: This production record is designed for schools that have an ongoing fruit/vegetable bar. It can also be used to track condiments. Write in items used routinely before copying the form. Use the Vegetable Subgroup Key column to record the abbreviation for the following vegetable subgroups served: RO=Red Orange; DG=Dark Green; BP=Beans & Peas (Legumes); S=Starchy; WG (whole grain) ☐ Food bar is before point of service ☐ Food bar is after point of service Week of: May 10 Year: 2012 Monday Tuesday Wednesday Thursday Friday Record Daily Participation: Elm (K-5) M (6-8) HS (9-12) A (Adult) E= M= HS= A= E= M= HS= A= E= M= HS= A= E= M= HS= A= E= M= HS= A= Food Items Used and Form (fresh, frozen, canned) Product Brand # or School Recipe (SR#) or Commodity (C) Vegetable Subgroup Key Unit of Weight or Volume or # of Servings Record each day the total quantities used of each food item on the food bar. Use only one line per food item.