W. Va. Code R. § 126-85-33

Current through Register Vol. XLI, No. 50, December 13, 2024

Section 126-85-33 - Production Records

33.1. Production records for lunch are required in every child nutrition program in West Virginia. Booklets containing these production sheets as well as salad bar production sheets will be furnished by the WVDE. After completion, they should be kept on file in the school's child nutrition department for three years plus the current year.

33.2. A production record documents the menu and the quantities of foods served. Therefore, it is an excellent management tool. Basic information for a production record should contain:

33.2.1. menu items (recipe number if one is used, brand name of prepared entree);

33.2.2. portion size planned;

33.2.3. quantity/number of food/food items prepared;

33.2.4. number and size container (#10 can, pounds, count, etc.);

33.2.5. number of portions of food left over;

33.2.6. disposal of leftovers;

33.2.7. number students not yet served when food supply ran out;

33.2.8. offer versus serve;

33.2.9. date and day of the week;

33.2.10. number of meals served by category (children and adults);

33.2.11. meal pattern contribution of food items;

33.2.12. milk served with meals; and

33.2.13. name of person completing report.

33.3. When production records are successfully used, production costs and food waste are kept to a minimum. Advantages of production records in specific school programs are:

33.3.1. in single choice situations, production records help forecast the amount of food to prepare;

33.3.2. when choices of menus or menu items are offered, production records help forecast the number of servings to prepare for each menu item thus reducing the possibility of running out of a choice before all students are served;

33.3.3. salad bar production sheets are useful when a large variety of vegetables are being prepared daily.

W. Va. Code R. § 126-85-33