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Child Nutrition
Food Production Records




You understand and acknowledge that the training you are about to receive does not cover the entire scope of the program and that you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.

Our services are provided through the Texas Department of Agriculture's Food & Nutrition Programs funded by the U. S. Department of Agriculture, Food & Nutrition Service. The U. S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department.

El Departamento de Agricultura de los Estados Unidos (por sus siglas en inglés “USDA”) prohíbe la discriminación contra sus clientes, empleados y solicitantes de empleo por raza, color, origen nacional, edad, discapacidad, sexo, identidad de género, religión, represalias y, según corresponda, convicciones políticas, estado civil, estado familiar o paternal, orientación sexual, o si los ingresos de una persona provienen en su totalidad o en parte de un programa de asistencia pública, o información genética protegida de empleo o de cualquier programa o actividad realizada o financiada por el Departamento.



Audience

Food Service Personnel

Important Session Information:


  Food service operators use FPRs for the following:
1. Plan: A written FPR serves as a planning tool for CE staff to plan the amount and types of food to prepare.
2. Communicate: FPRs provide managers or menu planners with a way to communicate with foodservice staff and provide the production staff with a format for reporting back on how the menu performed. The kitchen manager uses the FPR to communicate to staff the information needed to produce the day’s meals.
3. Control: The plan presented on the FPR allows the manager to communicate the exact plan to staff responsible for preparing the meal and control what and how much food the staff prepares.
4. Document: A written FPR provides CE staff with a place to document the planned meals and record the prepared and leftover meals.  In School Nutrition Programs (SNPs), the FPR supports the meals claimed and submitted for reimbursement and demonstrates compliance with meal pattern requirements and dietary specifications.
5. Forecast:  FPRs provide a written history that managers may use to evaluate customer preferences, plan future meals and improve menu planning.

TDA reviews FPRs during the AR to determine compliance with meal pattern requirements and dietary specifications. 
CEs should record information on the FPR before production, at the time of meal preparation, at the time of meal service and immediately after meal service.  
The TDA reviews requirements of on the FPR during an administrative review (AR).
REVIEW the timeline and the corresponding highlighted FPR, indicating when CEs should record information on the FPR.
CEs should record information on the FPR for columns 1-18 before meal service (blue).    
CEs should record information on the FPR for columns 19-21 the day of meal service (green).    
 
Registration for this session has ended
Session ID:
190985
Credits Available:
(6) Hours
(6) Contact Hours
Seats Available:
5
Fee:
$0.00
Contact Person:
Yolanda Hernandez
Instructor(s):
Ivonne Mendoza
Date Time Location
5/28/2021 8:30 AM - 3:30 PM TORNILLO ISD ADMINISTRATIVE OFFICE
19200 COBB AVE, TORNILLO, 79853-0170


Education Service Center-Region 19 ~ 6611 Boeing Drive ~ El Paso, Texas 79925 ~ Tel (915) 780-5055 ~ Fax (915) 780-5034


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