+27 Breakfast Production Record Template

+27 Breakfast Production Record Template. Requirements for production records in the national school lunch program and school breakfast program Complete daily to identify the menu, site, date, meal period and.

Printable Food Production Sheet Template
Printable Food Production Sheet Template from learningfullcummers.z5.web.core.windows.net

All schools participating in the national school lunch program (nslp) and school breakfast program (sbp) must maintain daily production records that document the service of. Download or preview 1 pages of pdf version of school daily production record template (doc: They show how the offered meals contribute to the.

These Records Must Show How The Meals Contribute To The Required Food Components, Food Items Or Menu.


47.5 kb ) for free. Production record template, condiments page, page 2 (of the production record template), leftovers page, sample. They show how the offered meals contribute to the.

Complete This Section After The Meal Service.


Quickly add and highlight text, insert pictures, checkmarks, and symbols, drop new fillable. Temperatures in violation must be circled with corrective action documented on the cooking. Production records help verify that the sfa’s meal service meets the nslp and sbp meal pattern requirements for reimbursable meals.

Production Record Template, Condiments Page, Page 2 (Of The Production Record Template), Leftovers Page, Sample.


“schools must keep production and menu records for the meals they produce. Check ( ) the meal type provided (breakfast or lunch). Download or preview 1 pages of pdf version of school daily production record template (doc:

Minimize Recordkeeping For Cycle Menus By Making Copies With


Complete daily to identify the menu, site, date, meal period and. Minimize recordkeeping for cycle menus by making a copy with completed information for. These templates may be edited to suit your school's specific needs.

* Record Highest Temperature On Potentially Hazardous Foods And The Time It Was Taken.


Understand how to use the “factor method” for standardized recipes. Use production records to document that reimbursable meals have been planned and served. Understand the information included on the production record and why it is useful.