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
Milk
Fruit or
Vegetable
Grains
Number of
Meals
Lunch
Milk
Vegetable
Fruit or
Vegetable
Grains
Meat/Meat
Alternate
Number of
Meals
Snack
Choose 2
components
1.
2.
Number of
Snacks
Monday Date:
Food
Quantity
Item
Tuesday Date:
Food
Quantity
Item
Wednesday Date:
Food
Quantity
Item
Thursday Date:
Food
Quantity
Item
Friday Date:
Food
Quantity
Item
Food Production Record—Daily
Cycle Week (Number)/Day ___________________ Date:______________________________
Breakfast Required
Specific Food
Planned Portion
Quantity Prepared
Components
Served
Size
(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
Components
1. Meat/meat
alternate
2. Vegetable
3. Fruit or Vegetable
4. Grains
5. Milk
Additional Foods are
Optional
Specific Food
Served
Planned Portion
Size
Quantity Prepared
(weight or measure)
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 (select 2 of
the 5 food
components below)
1. Meat/meat
alternate
2. Vegetable
3. Fruit
4. Grains
5. Milk
Additional Foods are
Optional
Specific Food
Served
Planned Portion
Size
Number of servings
prepared or
Participants/Staff
Served:
Quantity Prepared
(weight or measure)
Food Production Record—Daily
Cycle Week (Number)/Day ___________________ Date:______________________________
Breakfast Required
Specific Food
Planned Portion
Quantity Prepared
Components
Served
Size
(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
Components
1. Meat/meat
alternate
2. Vegetable
3. Fruit or Vegetable
4. Grains
5. Milk
Additional Foods are
Optional
Specific Food
Served
Planned Portion
Size
Quantity Prepared
(weight or measure)
Number of servings
prepared or
Participants/Staff
Served:
Snack (select 2 of
the 5 food
components below)
1. Meat/meat
alternate
2. Vegetable
3. Fruit
4. Grains
5. Milk
Additional Foods are
Optional
Specific Food
Served
Planned Portion
Size
Number of servings
prepared or
Participants/Staff
Served:
Quantity Prepared
(weight or measure)
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 1 oz. Breaded Fish Sticks, State Fair 3 oz. 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, 3 – 20 oz. loaves of bread,
3 #10 cans of peaches, 3 gallons milk, 100 – 3 oz. 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
size/weight)
Milk
Fruit or Vegetable
Grains
Other Item(s)
Age Groups
Planned Portion
Size
Quantity Prepared
Food Production Record—Weekly, Breakfast
Monday (date):
Specific Food Served
Amount Prepared
Number of
meals/participants:
Specific Food Served
Amount Prepared
Number of
meals/participants:
Specific Food Served
Amount Prepared
Number of
meals/participants:
Specific Food Served
Amount Prepared
Number of
meals/participants:
Specific Food Served
Amount Prepared
Number of
meals/participants:
Specific Food Served
Amount Prepared
Number of
meals/participants:
Specific Food Served
Amount Prepared
Number of
meals/participants:
1. Milk
2. Fruit or Vegetable
3. Grains
Tuesday (date):
1. Milk
2. Fruit or Vegetable
3. Grains
Wednesday (date):
1. Milk
2. Fruit or Vegetable
3. Grains
Thursday (date):
1. Milk
2. Fruit or Vegetable
3. Grains
Friday (date):
1. Milk
2. Fruit or Vegetable
3. Grains
Saturday (date):
1. Milk
2. Fruit or Vegetable
3. Grains
Sunday (date):
1. Milk
2. Fruit or Vegetable
3. Grains
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; 1 gallon, 15 cups, etc.)
3. Enter the number of servings prepared for both children and adults.
Food Production Record—Monthly, Breakfast
Week of
Breakfast
Milk
Fruit or
Vegetable
Grains
Number of
Meals
Breakfast
Milk
Fruit or
Vegetable
Grains
Number of
Meals
Breakfast
Milk
Fruit or
Vegetable
Grains
Number of
Meals
Food
Item
Monday
Quantity
Food
Item
Tuesday
Quantity
Wednesday
Food
Quantity
Item
Food
Item
Thursday
Quantity
Food
Item
Friday
Quantity
Food
Item
Breakfast
Milk
Fruit or
Vegetable
Grains
Number of
Meals
Breakfast
Milk
Fruit or
Vegetable
Grains
Number of
Meals
Monday
Quantity
Food
Item
Tuesday
Quantity
Wednesday
Food
Quantity
Item
Food
Item
Thursday
Quantity
Food
Item
Friday
Quantity
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 3 oz. Breaded Chicken Patty, Rich-Sea Pack 1 oz. Breaded Fish Sticks, State
Fair 3 oz. 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, 3 – 20 oz. loaves of bread,
3 #10 cans of peaches, 3 gallons milk, 100 – 3 oz. 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
size/weight)
Meat/Meat Alternate
Vegetable
Fruit or Vegetable
Grains
Milk
Age Groups
Planned Portion
Size
Quantity Prepared