Food Production Records

Food Production Record—Weekly

Record breakfast, lunch and one snack daily. This is the most popular food production record utilized by
sponsors that prepare breakfast, lunch and PM snack on site Monday through Friday.

Food Production Record—Daily

This form is used by sponsors that are approved for two meals and one snack served daily (Breakfast, Lunch,
Snack).

Food Production Record—Daily - Breakfast, Lunch, and Snack

This form is used by sponsors that have been approved for three meals (Breakfast, Lunch, Supper). Also, this
record can be used by food vendors providing more than one meal to a sponsor’s site.

Food Production Record—Daily, Breakfast

This record is often used by the food vendor to document the total prepared breakfast items, the number of
servings prepared for various groups or age levels and a portion guide for serving to participants.

Food Production Record—Weekly Monday-Sunday, Breakfast

This record is primarily used at facilities where breakfast is prepared on site; the lunch is supplied by a food
vendor who completes a food production record for the meals they are contracted to supply. The form is used
by the sponsor to document breakfast items prepared on site.

Food Production Record—Monthly, Breakfast

This record is primarily used when the sponsor prepares their own breakfast and the lunch/supper is prepared
from a food vendor. For snacks the center can use dated menus.

Food Production Record—Daily, Lunch/Supper

Food vendors will typically complete this form and give to a sponsor or site staff when food is delivered each
day. Sponsors will keep the records on file. Sponsors may use this type of form if they want more space to
document food items prepared.
Food Production Record—Weekly Instructions
1. Write the date the menu was served, including month, day and year.
2. Record all food items served in the appropriate sections under Food Item. For a menu item such as tuna pea casserole, write each food
component in the appropriate section, e.g., write tuna in the meat/meat alternate section, peas in the vegetable section, and noodles in
grains section.
3. Enter the quantity of each food item prepared in the appropriate section under Quantity. Be specific and use weight or volume
measures only (examples: beef, raw 80/20, 10 pounds; potatoes, whole, raw, three pounds; one percent milk, one gallon, etc.).
4. Enter the number of children and/or adult servings planned for at each meal.
 Food Production Record—Weekly
Week of: ______________________________________
Breakfast
Monday Tuesday Wednesday Thursday Friday
Food Component
Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity
Milk

Fruit or Vegetable

Grains

Number of Meals

Lunch
Monday Tuesday Wednesday Thursday Friday
Food Component
Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity
Milk

Vegetable

Fruit or Vegetable

Grains

Meat/Meat Alternate

Number of Meals

Snack (choose two components)

Monday Tuesday Wednesday Thursday Friday
Food Component
Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity
1.

2.

Number of Snacks
 Food Production Record—Daily
Cycle Week (Number)/Day ___________________ Date:______________________________

Breakfast Required Quantity Prepared

Specific Food Served Planned Portion Size
Components (weight or measure)
1. Grains*
2. Fruit or Vegetable
3. Milk
Additional Foods are
Optional

Number of servings prepared or participants/staff served: ______________________________________

*Meat/meat alternate can be served in place of grains up to three times per week at breakfast.

Lunch Required Quantity Prepared

Specific Food Served Planned Portion Size
Components (weight or measure)
1. Meat/meat alternate
2. Vegetable
3. Fruit or Vegetable
4. Grains
5. Milk
Additional Foods are
Optional

Number of servings prepared or participants/staff served: ______________________________________

Note: A daily Food Production Record for snack does not have to be completed; however, a written, dated menu
that specifically identifies the two food components that are planned/served must be documented.

Snack Required Quantity Prepared

Specific Food Served Planned Portion Size
Components (weight or measure)
1. Meat/meat alternate
2. Vegetable
3. Fruit
4. Grains
5. Milk
Additional Foods are
Optional

Number of servings prepared or participants/staff served: ______________________________________

 Food Production Record—Daily
Cycle Week (Number)/Day ___________________ Date:______________________________

Breakfast Required Quantity Prepared

Specific Food Served Planned Portion Size
Components (weight or measure)
1. Grains*
2. Fruit or Vegetable
3. Milk
Additional Foods are
Optional

Number of servings prepared or participants/staff served: ______________________________________

*Meat/meat alternate can be served in place of grains up to three times per week at breakfast.

Lunch Required Quantity Prepared

Specific Food Served Planned Portion Size
Components (weight or measure)
1. Meat/meat alternate
2. Vegetable
3. Fruit or Vegetable
4. Grains
5. Milk
Additional Foods are
Optional

Number of servings prepared or participants/staff served: ______________________________________

Note: A daily Food Production Record for snack does not have to be completed; however, a written, dated menu
that specifically identifies the two food components that are planned/served must be documented.

Snack Required Quantity Prepared

Specific Food Served Planned Portion Size
Components (weight or measure)
1. Meat/meat alternate
2. Vegetable
3. Fruit
4. Grains
5. Milk
Additional Foods are
Optional
Number of servings prepared or participants/staff served: _____________________________________
 Food Production Record—Daily, Breakfast Instructions
1. Record the date the menu was served.
2. Record the complete menu (example: whole wheat toast, peaches, milk).
3. Age groups / classrooms: record the different age groups being served (ex: toddlers, preschool, school age,
adults).
4. Record number of participants and adults: record the number of program participants, adults, and other
individuals that you are planning to serve.
5. Food Used Column: For each food component, record the specific food item served. Record brand names
and size of commercially prepared convenience foods (i.e. Tyson 3 oz. Breaded Chicken Patty, Rich-Sea Pack
one ounce Breaded Fish Sticks, State Fair three ounce Corn Dogs). CN labels must be on file for commercially
prepared convenience items.
6. Age Groups: Record the various age groups being served (i.e. 1-2 year olds, 3-5 year olds and 6-12 year
olds).
7. Planned Portion Size: Record the planned portion size or amount of each food item served to each age
group.
8. Quantity Prepared: Record the amount of each food item prepared in weight or volume measurements.
Examples: 15 pounds of raw 80/20 ground beef, three 20 ounce loaves of bread, three #10 cans of peaches,
three gallons milk, 100 three ounce fish portions, 25 medium bananas, 30 half-pints of milk).
 Food Production Record—Daily, Breakfast
Date: ___________________________

Menu:

Meal/Prep Counts:

Age Groups / Classrooms Number of participants and adults

Total: ____________________________________

Food Used
(Include brand and Age Groups Planned Portion Size Quantity Prepared
size/weight)
Milk

Fruit or Vegetable

Grains

Other Item(s)
 Food Production Record—Weekly, Breakfast
Monday (date): Specific Food Served Amount Prepared
1. Milk
2. Fruit or Vegetable
3. Grains
Number of meals/participants: _________________________________________________
Tuesday (date): Specific Food Served Amount Prepared
1. Milk
2. Fruit or Vegetable
3. Grains
Number of meals/participants: _________________________________________________
Wednesday (date): Specific Food Served Amount Prepared
1. Milk
2. Fruit or Vegetable
3. Grains
Number of meals/participants: _________________________________________________
Thursday (date): Specific Food Served Amount Prepared
1. Milk
2. Fruit or Vegetable
3. Grains
Number of meals/participants: _________________________________________________
Friday (date): Specific Food Served Amount Prepared
1. Milk
2. Fruit or Vegetable
3. Grains
Number of meals/participants: _________________________________________________
Saturday (date): Specific Food Served Amount Prepared
1. Milk
2. Fruit or Vegetable
3. Grains
Number of meals/participants: _________________________________________________
Sunday (date): Specific Food Served Amount Prepared
1. Milk
2. Fruit or Vegetable
3. Grains
Number of meals/participants: _________________________________________________
 Food Production Record—Monthly, Breakfast Instructions
1. Record all creditable food items served in the appropriate sections under Food Item. For a menu item such as goulash, record each food
component in the appropriate section (i.e. record beef in the meat/meat alternate section, tomatoes in the fruit/vegetable section, and
noodles in grains/breads section).
2. Enter the quantity of each food item prepared in the appropriate section under Quantity. Be specific. Use weights, measures, or numbers
(i.e. 10 pounds; one gallon, 15 cups, etc.)
3. Enter the number of servings prepared for both children and adults.
 Food Production Record—Monthly, Breakfast
Monday Tuesday Wednesday Thursday Friday
Food Component
Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity
Milk
Fruit or Vegetable
Grains
Number of Meals

Monday Tuesday Wednesday Thursday Friday

Food Component
Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity
Milk
Fruit or Vegetable
Grains
Number of Meals

Monday Tuesday Wednesday Thursday Friday

Food Component
Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity
Milk
Fruit or Vegetable
Grains
Number of Meals

Monday Tuesday Wednesday Thursday Friday

Food Component
Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity
Milk
Fruit or Vegetable
Grains
Number of Meals

Monday Tuesday Wednesday Thursday Friday

Food Component
Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity Food Item/Quantity
Milk
Fruit or Vegetable
Grains
Number of Meals
 Food Production Record—Daily, Lunch/Supper Instructions
1. Record the date the menu was served.
2. Record the complete menu (example: green bean casserole, pears, whole wheat roll, and milk).
3. Age groups / classrooms: record the different age groups being served (ex: toddlers, preschool, school age, adults).
4. Record number of participants and adults: record the number of program participants, adults, and other individuals that you are planning to
serve.
5. Food Used Column: For each food component, record the specific food item served (example: green beans, ground beef 80/20 raw, diced
pears, whole wheat rolls, and one percent milk). Record brand names and size of commercially prepared convenience foods (i.e. Tyson three
ounce Breaded Chicken Patty, Rich-Sea Pack one ounce Breaded Fish Sticks, State Fair three ounce Corn Dogs). CN labels must be on file for
commercially prepared convenience items.
6. Age Groups: Record the various age groups being served (i.e. 1-2 year olds, 3-5 year olds and 6-12 year olds).
7. Planned Portion Size: Record the planned portion size or amount of each food item served to each age group.
8. Quantity Prepared: Record the amount of each food item prepared in weight or volume measurements. Examples: 15 pounds of raw 80/20
ground beef, three 20 oz. loaves of bread, three #10 cans of peaches, three gallons milk, 100 three ounce fish portions, 25 medium bananas,
30 half-pints of milk).
 Food Production Record—Daily, Lunch/Supper
Date: ___________________________

Menu:

Meal/Prep Counts:

Age Groups / Classrooms Number of participants and adults

Total: ____________________________________

Food Used
(Include brand and Age Groups Planned Portion Size Quantity Prepared
size/weight)
Meat/Meat Alternate

Vegetable

Fruit or Vegetable

Grains

Milk