Required Elements

Production records must include certain elements that are recorded at different times.  An overview of these requirements is below.  For detailed guidance, refer to the CSDE's Requirements for Production Records in School Nutrition Programs.

Complete before meal service

• Basic information, e.g., name of the school/site, grade groups being served, meal date, menu, meal type (breakfast or lunch), and if offer versus serve (OVS) is implemented for the meal service
• Daily menu including all meal choices
• Planned menu items, i.e., the specific type and amount of all meal choices, milk, leftovers, substitutions, and all noncreditable foods
• Planned portion size and number of servings for all menu items
• Recipe name and number for standardized recipes and food product name and code for commercial products 

Complete during meal service

• Temperatures for Time/Temperature Control for Safety Food (TCS), formerly known as potentially hazardous foods

Complete after meal service

• Substitutions for the planned menu
• Total servings prepared for the meal service
• Servings left over
• Total servings selected during the meal service
• Total number of meals served (reimbursable and nonreimbursable meals, e.g., second student meals and adult meals)