Nevada Department of Agriculture's Food and Nutrition Division webinar on menu planning records. Review of menu production records, what they are and how to fill out the form.

1. Menu Planning Records
Webinar
Part One
January 14, 2015
CATRINA PETERS, MS, RD
SCHOOL NUTRITION SERVICES MANAGER

2. Today’s Agenda:
Menu Production Records
NEVADA DEPARTMENT OF AGRICULTURE, FOOD & NUTRITION SERVICES

3. Why Menu Plan?
Monitor Trends in your program
Evaluate what works best for children
Meal compliance with NSLP and SBP

4. 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

5. • Date and Site
• Menu or food items
• Offer versus Serve: Yes or No
• Recipes and/or products
What must be contained on a MPR?

6. • 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?

7. • Amount of food used
• Actual servings
• Leftovers
• Condiments or extras
What must be contained on a MPR?

8. • 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?

9. • 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?

10. • 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?

11. • 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?

12. • 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?

13. Sample Menu Production Record Breakfast

14. Sample Menu Production Record Lunch

15. • 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

16. • 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

17. 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

18. Menu Planning Records Resources:
Food Buying Guide for Child Nutrition
Contains over 1200 food items for purchasing & yields

19. Menu Planning Records Resources:
United States Department of Agriculture
http://www.fns.usda.gov/cnlabeling/food-manufacturersindustry
http://www/fns.usda.gov/tn/food-buying-guide-school-meal-programs
http://www.fns.usda.gov/usda-recipes-schools
National Food Service Management Institute
http://www.nfsmi.org/ResourceOverview
Nevada Department of Agriculture Food and Nutrition Division
http://nutrition.nv.gov

20. Webinar archive:
https://www.youtube.com/user/nevadaagriculture

21. Questions?
Type in question, or
Raise hand to be unmuted, or
Contact NDA at 775-353-3751
Or email cpeters@agri.nv.gov