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SC GLEAMNS Food Substitution Log 2013-2025 free printable template

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Food Substitution Log Child's Name: Center: Class: Documented food allergy or specific need: Date Posted menu item Substituted with Kitchen staff initials (food preparer) Classroom staff initials
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How to fill out SC GLEAMNS Food Substitution Log

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How to fill out menu substitution log:

01
The menu substitution log should include the date and time of the substitution, along with the details of the original menu item that was unavailable.
02
Write down the reason for the substitution, such as ingredient unavailability, supplier issues, or any other relevant information.
03
Clearly indicate the substitute item that was used in place of the unavailable menu item.
04
If applicable, mention any adjustments made to the price or portion size due to the substitution.
05
Finally, make sure to obtain any necessary approvals or signatures from management, if required.

Who needs menu substitution log:

01
Restaurants and cafes that frequently face menu item unavailability or substitutions due to various reasons.
02
Food service outlets that aim to maintain transparency and record-keeping for menu substitutions.
03
Businesses that prioritize customer satisfaction and want to ensure accurate documentation of menu changes and substitutions.
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The SC GLEAMNS Food Substitution Log is a record-keeping tool used by participants in the South Carolina GLEAMNS program to document any substitutions made to food items during meal service.
Participants in the SC GLEAMNS program who provide meals and make food substitutions are required to file the SC GLEAMNS Food Substitution Log.
To fill out the SC GLEAMNS Food Substitution Log, individuals should list the original food item, the substitution made, the reason for the substitution, and the date it occurred.
The purpose of the SC GLEAMNS Food Substitution Log is to ensure transparency and accountability in meal service, allowing tracking of dietary compliance and any necessary deviations from planned menus.
The information that must be reported includes the original food item, the substituted item, reasons for the substitution, the date of the substitution, and signatures of responsible individuals.
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