MENU PRODUCTION RECORD School Site Date: _______ Day:_ _______ ______________ Total Menu/ Food Total # Portions Planned Temp Product # Prepared Item Leftovers Serving Contribution Grades Grades Other Time Temp at Time Temp Temp Corrective Comments: or # svd, D=Discard Size To Food of Final Begin Mid Action Substitutions, Recipe Initials OVS: Yes or No lbs., cans, C=Cooler Component Prep Serving Serving Serving Taken Leftovers, & Tray # B or L etc. F=Freezer Prep Waste, etc. Grades ___________ S=Stores Alternates Vegetables Fruits Grains Extras(Condiments) Milk Variety Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables Number Served by Grade K-5 _______ 6-8 _______ 9-12 _______ Signature/HAACP Verification Date Adults _______ A la _______
MENU PRODUCTION RECORD School Site Date: _______ Day:_ _______ ______________ Menu/ Food Item OVS: Yes or No B or L Grades ___________ Product # or Recipe # # Portions Planned Total Prepared # svd, lbs., cans, etc. Total Leftovers D=Discard C=Cooler F=Freezer S=Stores Temp Comments: Substitutions, Leftovers, & Tray Waste, etc. Serving Size Contribution To Food Component Grades Grades Other Time of Prep Temp at Final Prep Time Begin Serving Temp Serving Temp Mid Serving Corrective Action Taken Initials Alternates Vegetables Fruits Grains Extras(Condiments) Milk Variety Vegetable Subgroups: DG=Dark Green, RO=Red Orange, BP=Beans & Peas, S=Starchy, O=Other, AV=Additional Vegetables Number Served by Grade K-5 _______ 6-8 _______ 9-12 _______ Signature/HAACP Verification Date Adults _______ A la _______
NDA%20Sample%20Production%20Record%201.docx