Production Records for School Nutrition Programs

Overview

School Nutrition Programs | Program Guidance | Forms | Resources | Nutrition Education

All schools participating in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) must complete daily menu production records for all meals. A production record is a working tool that outlines the type and quantity of foods that need to be purchased and available for the meal service. Production records should include:

  • name of site;
  • grade group;
  • meal date;
  • meal type (breakfast or lunch);
  • food components and other items, including
    substitutions and condiments;
  • recipe or food product used;
  • planned number of portions and serving sizes;
  • total amount of food prepared;
  • amount of leftover food;
  • total quantity of food used; and
  • number of reimbursable meals served.

Schools may choose to use or adapt the Connecticut State Department of Education’s sample production record forms. Click on the Documents/Forms section of the left navigation bar to access the sample production records.

Overview of Requirements