NC DAILY FOOD BASED MEAL PRODUCTION PLAN (Rev 8-19-09) (2) School _____________________ Manager Signature __________________ Date _______________________ (1) MENU Check one: Breakfast Lunch Snack □ □ □ Cook/Hold Time Actual Cold/Hot Target Pan Product Holding Temperature Removed Temperature Temperature
NC DAILY FOOD BASED MEAL PRODUCTION PLAN (Rev 8-19-09) (2) School _____________________ Manager Signature __________________ Date _______________________ (1) MENU Check one: □ Breakfast □ Lunch □ Snack Cook/Hold Target Temperature Time Pan Removed Actual Product Temperature Cold/Hot Holding Temperature
2-6CKProduxPlanFBMP.docx