USING THE FOOD BUYING GUIDE · 2019. 2. 13. · Record. How to Complete a Food Production Record....

USING THE FOOD

BUYING GUIDE

The Food Buying Guide• Manual produced by USDA

• Useful for determining yield in quantity food purchases and preparation

• Used by CNP’s to complete SFS-6 Production Records

• Updated in 2012 to accommodate new meal pattern

The Food Buying Guide

An online copy of the FBG can be downloaded at:

https://foodbuyingguide.fns.usda.gov/Appendix/DownLoadFBG

The Food Buying GuideThe Food Buying Guide is divided into Five* component groups:• Meat/Meat Alternate• Vegetables

-5 Sub-groups• Fruits• Grains• Milk

USING THE FOOD BUYING GUIDEThe YIELD pages of the FBG are divided into 6 columns:

• 1. Food As Purchased• 2. Purchase Unit• 3. Servings per Purchase Unit• 4. Serving Size per Meal Contribution• 5. Purchase Units for 100 Servings• 6. Additional Information

USING THE FOOD BUYING GUIDE

Factors that affect yield:• The quality and condition of the food

purchased• Cooking methods and preparation• The form in which the food is served-

Ex. Mashed potatoes or French Fries, Whole Kernel Corn or Corn on the Cob

• Serving Utensils and Portion Control Methods Used

Using the Food Buying GuideDetermining Serving Size per Meal Contribution• The Food Buying Guide does not include the yield

for all serving sizes of an item.• Required serving sizes for NSLP menus vary greatly

among different age/grade groups.• Serving sizes not available in the FBG must be

calculated using one of 2 methods.

METHOD 1-DETERMINING HOW MUCH TO PREPARENeeded: 450 - 2 ounce servings of ground beef

(Use Column 3 for calculations)

Each POUND of 80/20 Ground Beef yields 11.8 – 1 oz. servings

(2 oz. servings are needed)

METHOD 1-DETERMINING HOW MUCH TO PREPARE

11.8 ÷ 2 = 5.9

(# of 1 oz. Serv per 1lb.) ÷ (Size serv. needed) = (2 oz. servings/1 lb.)

If there are 5.9 (2 oz.) servings/pound, then the amount needed for 450 (2 oz.) servings is calculated:

450 ÷ 5.9 = 76.27 lbs.(# 2 oz. servings needed) (2 oz. servings/1 lb.) (# of lbs.

needed for 450-2 oz. serv.)

Always round up. 76.27 = 77 lbs. needed

METHOD 2-DETERMINING HOW MUCH TO PREPARE

Needed: 450 – 2 oz. servings Gr. Beef (Use Column 5 for this calculation)

8.5 lbs. of 80/20 Ground Beef provides 100 –1 oz. servings

2 oz. servings are required

METHOD 2-DETERMINING HOW MUCH TO PREPARE8.5 lbs. X 2 = 17 lbs.

(lbs. needed for (The required serving size) (lbs. needed for 100- 2 oz. 100-1oz. serving) servings)

If 17 lbs. are needed for 100 -2 oz. servings then the amount needed for 450 – 2oz. servings is calculated:

4.5 X 17 = 76.5 lbs. (450 serv. ÷ 100-1 oz. (The number of pounds (Total number of pounds for servings in 8.5 lbs.) for 100-2 oz. servings) 400- 2 oz. servings)

76.5 lbs. rounded up = 77 lbs.

FOOD BUYING GUIDE CALCULATOR

https://foodbuyingguide.fns.usda.gov/ShoppingList/Edit

https://foodbuyingguide.fns.usda.gov/ShoppingList/Edit

ACTIVITYFOOD BUYING GUIDE

Using Method 1, Calculate the

number of #10 cans of green

beans that are needed to offer a

¾ cup serving of cooked green

beans to 250 K-5 students


number of #10 cans of green

beans that are needed to offer a

¾ cup serving of cooked green

beans to 250 K-5 students

45.3 ÷ 3 = 15.1

(# of ¼ cServ per can) ÷ (Size serv. needed) = (15.1 ¾ cup serv/can)

If there are 15.1 (3/4 cup) servings/can, then the amount needed for 250 (3/4 cup) servings is calculated:

250 ÷ 15.1 = 16.55

(250 servings needed) (# ¾ cup serv/can) (# of cans needed)

Always round up. 16.55 = 17 cans


pounds needed to serve 422

students a ½ cup serving of

fresh plums that are

approximately 2 inches in

diameter


pounds needed to serve 422

students a ½ cup serving of

fresh plums that are

approximately 2 inches in

diameter

If 20.1 lbs. are needed for 100 -1/2 cup servings then the amount needed for 450 –

2oz. servings is calculated: 4.5 X 4.22 = 44.62 lbs.

44.62 lbs. rounded up = 45 lbs.

SFS-6 PRODUCTION RECORDS

What is a Food Production Record?

26Louisiana Believes

A source document that validates a reimbursable meal was provided to participants of the NSLP/SBP

A food production record is required for every mealprepared and served within the program

What is a Food Production Record?


Purpose of a Food Production Record


• Provides written documentation that a reimbursable meal was prepared and served in accordance with the guidelines set forth by the NSLP

• May be used for keeping inventory records *

• Serves as back-up documentation for meal counting and claiming.

* Inventory records are usually maintained separately from Production Records



Provides details about:

• Numbers and types of meals planned and served on a specific date

• The age/grade group for whom the meal is prepared

• Information about any spoiled or stolen food items

• The school site and manager’s name



Provides details about menu items:

• The name of the item

• The component category of the item

• Number of portions planned

• Quantity of items or ingredients prepared

• Portion sizes of the item and/or the contribution to the component requirement



Provides details about:

• USDA food items

• Extra menu items sold

• Count or quantity of leftovers

• Disposition of leftovers

How to Complete a Food Production Record


Information about the students and adults for whom the meal is prepared is reported in the top left section of the report

• The age/grade group (meal patterns) is selected for the group served • The number of meals planned is recorded before the meal is prepared

• The number of meals served is recorded after the meal is served

The plate count should be the same as the total number of total meals served


• Site information (the name of the school, the date, and the name of the manager preparing the report) is recorded in the top right section of the form

• Any additional information the manager wants to include may be reported in the notes section of the report



Food that is spoiled or stolen must be recorded in the designated section. Stolen food must be reported to the authorities and a police report attached to the Production

Record.


Sample Production Record


Food Production Record: The Planning Section


Column 1The Number of Portions Planned

Column 2Menu Item, Recipe # or CN #

Food Production Record: The Planning Section


Column 3USDA Commodities

Column 4 Portion Size/Amount

Food Production Record: Documentation Section


Column 5Total Quantity/ Number of Purchase Units Prepared

Column 6Extras Sold



Column 7Number of Portions/Quantity Leftover

Description of Leftovers



Column 8Food Temperatures

Food Production Record: Vegetable Sub-Groups


The Vegetable Component is separated into 5 sub-groups:• DG - Dark Green • RO - Red/Orange• BP - Beans/Peas/Legumes• S - Starchy• O - Other

Food Production Record: Grains


Place an X or check mark in the box next to items that are Whole Grain or Whole Grain Rich

Production Record Exercise

TODAY’S MENU (K-8 AND 9-12)

Mexican Pizza-1 each (5.44 oz)

Green Beans-1/2 cup/3/4 cup

Tossed Salad-3/4 cup

Pineapple Tidbits-1/2 cup/1 cup

Choice of Milk-1 cup

Mexican Pizza Product Formulation Statement

Using Method 1, calculate how many cans of drained Pineapple Tidbits are needed

33.4 ÷ 2 = 16.7

(# of ¼ c Serv per can) ÷ (Size serv. needed) = (25.05-1/2 cup serv/can)

If there are 16.7 (1/2 cup) servings/can, then the amount needed for 100 (1/2 cup) servings is calculated:

100 ÷ 16.7 = 5.98(100 servings needed) (# 1/2cup serv/can) (# of cans needed)

33.4 ÷ 4 = 8.35

35 ÷ 8.35 = 4.191(100 servings needed) (# 1/2cup serv/can) (# of cans needed)

Add 5.98 cans + 4.191 cans = 10.171 rounded up to 11 cans

Method 1 Pineapple Tidbits

Using Method 2, calculate the number of cans of green

beans are needed

If 2.3 - #10 cans are needed for 100 -1/4 cup servings then the amount needed for 100 – ½ cup servings is

calculated:

2.3 X 2 = 4.6 4.6 X 1.20 = 5.16 (cans)

2.3 X 3 = 6.96.9 X .50 = 3.45 (cans)

8.61 rounded up = 9 cans

Method 2 Green Beans

Questions?


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USING THE FOOD BUYING GUIDE · 2019. 2. 13. · Record. How to Complete a Food Production Record....

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