Read Microsoft Word - 14647_1_1_08-09 New HACCP Completed Production Record Revised 8-1-08 text version

Food Based Menu Production Record

Choose One: Traditional Site: Date: Enhanced

Planned:

Breakfast Students ____ Adults ____ CNP Staff ___

Lunch

Planned:

Planned:

Snack

Comments: ___ ___ ___ ___

____Jones Elementary_______________

___________2/25/09_____________ _________Jane Doe___________

Served:

Served:

Students 390 Adults 20 CNP Staff _7 Students 396 Adults 18 CNP Staff _5

Students Adults

Served:

Signature:

Students ____ Adults ___ CNP Staff ___ Milk Serv. Menu:

Students Adults

Menu: Spaghetti w/ Meat Sauce Pepperoni Pizza Green Beans Apples (Fresh) Sliced Peaches Lettuce

Serv. Size 1 c. slice ½ c.

1 small

Credit Per Meal Component M/MA F/V G/B Oz. Cups Serv. 2 3/8 c. 1 2 1/8 c. ½ c. ½ c. ½ c. ½ c. 2

Tomatoes (diced) Baby Carrots Broccoli (raw) Choice of Milk Salad Bar Amount of Food Used (9) Planned

Serv. Size 1/8 c. ¼ c. ¼ c. 8 oz Svg

Credit Per Meal Component M/MA F/V G/B Milk Oz. Cups Serv. Serv. 1/8 c. ¼ c. ¼ c. 1 2 oz ¾ c. 1

Credit Per Meal Component Menu: Serv. M/MA Size Oz.

F/V Cups

G/B Serv.

Milk

½ c. ½ c.

HACCP TEMPERATURES

Leftovers Hot = 140° Cold = 45° (4 hrs) Hold Prior Service Temp/Time Hold Prior Service Temp/Time Cool w/in 2 hrs to 70°

Planned Servings (1) Food Item Spaghetti w/ Meat Sauce Ground Beef Onions Tomato puree Spaghetti Pizza Lettuce Tomatoes Baby Carrots Broccoli Ranch Dressing Green Beans Apples Sliced Peaches (2) Type (3) (4) Age or Grade Group 4-12 (5) Serv Size 1 c. (6) Students 90

Recipe D-35

(7) Other 10

(8) Total 100

Actual

(10)

(11) Amount

(12)

*

Final Prep Temp/Time

C/A **

C/A **

C/A **

C/A **

Temp at 4hrs

Raw Dehydrated Canned Dry Pepperoni 4 X 6 Iceberg Diced Raw Raw Fat Free Canned Raw Canned, Lt. syrup JE-28

17# 1½c 1 gal 2 c 9# 8oz

17# 1½c 1 gal 2 c 9# 8 oz 375 7½# 10¾ # 8½# 5¾# --------8 #10 60 70

-----------

4-12 4-12 4-12 4-12 4-12 4-12 4-12 4-12 4-12

1 slice ½ c. 1/8 c. ¼ c. ¼ c. 1.5 oz ½ c. 1 small ½ c.

300 180 160 90 85 200 125 60 50

50 35 30 15 10 40 25 10 20

350 215 190 105 95 240 150 70 70

350 7½# 10¾ # 8½# 5¾# 240 7 #10 70 70

1½ cups ½ cup ¾ cup 2 cups -------------------

D D D D

* Leftovers Location: D = Discarded R=Refrigerator F = Freezer S=Storeroom

** Corrective Action: D=Discarded; C=Chilled; H=Heated

revised 8/1/08

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Microsoft Word - 14647_1_1_08-09 New HACCP Completed Production Record Revised 8-1-08

1 pages

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