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Child Menu and Production Record : 6 through 12 years old Name of Center: CA CFP Meal Pattern for 6 through 12 years old Menu BREAKFAST (3 components) Fluid Milk, 8 ounces Fruit, Vegetables or portions
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How to fill out menu and production record

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How to fill out menu and production record

01
Start by listing all the menu items that are offered in your establishment.
02
For each menu item, record the specific ingredients and quantities required for preparation.
03
Indicate the order in which the ingredients should be added and any specific cooking instructions.
04
Include space for recording the date and time of production, as well as the initials of the person responsible.
05
Regularly update the menu and production record as new items are added or changes are made.

Who needs menu and production record?

01
Menu and production records are essential for any food service establishment, including restaurants, cafes, catering businesses, and institutional kitchens.
02
These records help ensure consistency and quality in food preparation, aid in inventory management, track ingredient usage, and provide a reference for troubleshooting and improvement.
03
They are also important for regulatory compliance, as they demonstrate adherence to food safety and labeling requirements.
04
Owners, managers, chefs, and food safety personnel are among those who would typically need access to menu and production records.
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Menu and production record is a document that includes information about the food items produced in a kitchen or restaurant, as well as details about the production process.
Any establishment that prepares and serves food, such as restaurants, catering services, or food manufacturers, is required to file menu and production record.
Menu and production record should be filled out by documenting each food item produced, including its ingredients, quantity, production date, and any other relevant information.
The purpose of menu and production record is to track the production of food items, ensure food safety and quality control, and comply with regulatory requirements.
Information that must be reported on menu and production record includes food item name, ingredients, quantity produced, production date, and any specific preparation instructions.
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