Production Worksheets
and
Menu Production Records
Provided by the LAUSD Food Services Division
Pat Jilek, Sheilah Hernandez and John Brown
7.15.2015
Production Worksheets
and
Menu Production Records
Provided by the LAUSD Food Services Division
Pat Jilek, Sheilah Hernandez and John Brown
7.17.2015
Goal
The goal of this training is to ensure that Food Services
staff understand how to complete the production
worksheets and menu production records correctly.
Overview
To develop an understanding of the purpose and
importance of the Production Worksheet and Menu
Production Record.
 What needs to be recorded?
 When to record the information
What is a Production Worksheet
The Production Worksheet is used for recording
the actual serving counts prior to preparing
food.
Numbers are manually recorded
Entered into CMS
Note – Information must be filled out on a daily basis with
the most current count in front.
What is a Menu Production Record?
The Menu Production Record is a documentation that
validates meals claimed for reimbursement by
following the menu and as required under Federal
Regulations.
It is also a valuable tool for:
Planning
Forecasting
Communication to staff
Why is it important?
All schools participating in the school meals programs
must keep Menu Production Records for the meals
they produce.
 These records contain the following:
• Food components
• Food items
• Menu items for each day of operation
• How the school meals meet the age/grade nutrient
standard over the school week
Who is responsible?
All cafeteria staff listed are required to understand and
know how to complete the Production Worksheet:
Food Service Managers
Senior Food Service Workers
Food Service Workers
Substitute Food Service Workers
Note - The Production Worksheet is completed
daily, at the end of each meal service.
Production Worksheet Columns 1 - 3
Column 1 – Recipe
Number
Column 2 – Food
Item Description
Column 3 – Total
Projected Servings
1. Click on the columns that contain:
Recipe number - 2952
Menu Item –Breakfast Burrito
Total Projected Servings for Taco Sauce
2. A blue box will appear if a correct selection has been made.
3. Click here when all 3 correct
. selections have been made.
Correct!
You have located the Recipe #2952,
Breakfast Burrito and Total
Projected Servings” for Taco Sauce
Click here to continue
Incorrect!
Try again
Production Worksheet Columns 4 - 6
Column 4 – Portion
Size
Column 5 – Portion
Cost
Column 6 Inventory Used
Click on the picture that would be used to indicate
portion size in Column 4.
A case of Oranges
1 each Orange
Correct!
The answer is
1 each Orange
Click here to continue
Incorrect!
Try again
Production Worksheet/Menu
Production Record Columns 7-10
Column 7: Amount Prepared
Column 8: Adult Served
Column 9: NonReimbursable/A la Carte
(For Students Only)
Column 10: Student Meals
Portions
Note – The Production
Worksheet requires no
written information on
Column 10
Click on the picture that would be entered on
column 9 (Non-Reimbursable/ A la Carte).
Correct!
One Breakfast Burrito is
not a Reimbursable Meal
Click here to continue
Incorrect!
Try again
Scenario: 3 teachers purchased oatmeal and 2
employees decided to have oatmeal also.
Click on the picture that contains the correct amount of meals that should
be recorded on the worksheet.
Column 9 – NonReimbursable/A la
Carte
3 teachers to
column 8 –
Adult Serve and
2 employees to
Column 9 – NonReimbursable/A la
Carte
All 5 meals
recorded as
Column 8 – Adult
Serve
Correct!
All 5 meals recorded as
Column 8 – Adult Serve
Click here to continue
Incorrect!
Try again
Production Worksheet/Menu
Production Record Columns 11-13
Column 11: Amount Leftover
Column 12: Amount Used
Column 13: Cost of Amount
Note – The Production
Worksheet requires no
written information on
Column 13.
Troubleshooting Missing Production
Worksheets
In the event that you are unable to print the
worksheets:
 Review and verify you selected the correct criteria:
• Date Range
• Site Selection
 Confirm you have completed:
• EZ Steps before creating Production Worksheets
 Submit a peregrine ticket once you have verified the
above steps
Transferring Production Worksheet
Data Into CMS
×
Note – Never enter any information into the “Served” column,
CMS automatically calculates the quantities.
Leftover Code
All leftovers require a leftover code selection.
 Leftover Codes
• Serve Next Day
• Dispose Of
• Return To Stock – Milk and Non-perishable food items
Note - The leftover codes: “Freeze”, “Refrigerate”,
and “Served as Seconds” are not utilized.
Removing An Item
Items not being prepared for service must be
removed from the Daily Production section in CMS.
 Substitutions
 “Serve Next Day” not suitable for service
 Eliminate errors and unnecessary information
Adding An Item
Items not on the menu and being prepared for meal
service, must be added in the Daily Production
Record.
 Substitutions
 Extra Fruits or vegetables
Meals/Revenue Tab
Select the Meals/Revenue tab and enter the
following information:
All: Total number of reimbursable meals served
Other: A la carte, dropped, burnt, theft, alternate
meals, etc.
Others: Leave blank (Not utilized)
Adults: Total number of faculty meals sold
Employee: Total number of foodservice staff meals
Note - The “Total Meals” will be automatically calculated
Meals/Revenue Tab cont.
The required forms needed to fill in the
information on the Meals/Revenue Tab are:
 Meal Counts Report
 Production Worksheet
Meals/Revenue Tab cont.
The needed information are as follow:
 Meal Counts Report
• Reimbursable Totals
• Employee
• Faculty
Meals/Revenue Tab cont.
Production Worksheet
• Non-Reimbursable/A la Carte
o Dropped
o Burnt
o Theft
o Alternate Meals
Completed Meals/Revenue Tab
Meal Count Report
Production Worksheet
Meal Count Report
Meal Count Report
CMS will calculate automatically
Daily Comment/Menu
Select the Daily Comment/Menu Tab and enter the
following information:
 Menu Week
 Menu Day
 Comments
 Calendar
Complete Production
To finish the process, you will need to select:
Update Inventory
Complete Production
Save
How to Review Production Record
Report
To validate the information entered:
 View the report
• Click on the “Report” button
• Select “Production” option
• Select the “Production Records” report
How to Review Production Record
Report cont.
To view the report, select the following criteria:
Date Range
Site Selection
Report Format “CA”
Preview
Completed Menu Production Record
Red Flag Factors
Review the Production Record Report for red flags
 Input errors or transposed data will result in:
• Incorrect portion sizes will increase the portion cost
• Dollar amounts that are excessive in the cost of
amount used
Questions?