PRODUCTION RECORD CHECKLIST

(National School Lunch and Breakfast Program)

Do your production records contain all necessary information?  Answer the following questions to see how you are doing.

	Is the menu and serving size recorded in the menu box?
	Is a production record available for each day meals and/or snacks are claimed for reimbursement?
	Is the school name, site name and date (including the year), on each production record?
	Are the numbers of participants served listed by established grade group for meals and snacks claimed?
	Are serving sizes and number of planned servings for each food item recorded for each grade group?
	Are serving sizes and number of planned second servings recorded?
	Are the serving sizes and number of planned servings recorded for adult and/or ala carte meals?
	Is the total number of planned servings recorded?
	Do menus contain foods contributing to all required meal and snack components and are these foods identified under the "Food Item" column?
	Are quantities of all food contributing to meal pattern requirements listed under the "Total Quantity Planned" column?
	Do quantities prepared meet the minimum amount required for the number of participants served?
	Are condiments such as salad dressings, ketchup, mustard, margarine, etc. recorded under the "Food Item" column along with the serving size and number of planned servings per grade group?

The answer to all questions should be “Yes”.  This information needs to be documented to show that your meals met meal pattern and minimum quantity requirements.  All food items served each day must be recorded on the production record including milk and bread.  Sometimes these may unintentionally get omitted as they are available every day in the same quantities. The production record is your planning tool for documenting reimbursable meals served in order to receive reimbursement dollars. Make sure your production records contain all required information.  Incomplete production records which do not show all food items contributing to the meal pattern requirements and quantities prepared could result in overclaims being assessed.

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