Celebrate National School Breakfast Week (NSBW)! March 4-8!
This year’s theme:
Start Your Engines With School Breakfast
- Enter ADE’s NSBW Photo Contest! Tag @ADESchoolNutrition in your social media posts (@ADESchoolNutr on Twitter) and include #NSBW19 #FuelingAZ #LoveAZBreakfast
- If your LEA does not use social media, email your stories and pictures to ADESchoolNutrition@azed.gov
Photos may be posted or emailed for entry from now until the end of NSBW, March 8
th
. All photo entries will be shared on
ADE's Social Media Platforms
during NSBW. Winners will be featured in the March 13th E-Blast on and the March issue of the
ADE School Nutrition Blog
.
Reminder
(if operating SBP)
:
Don’t forget… LEAs must provide outreach to households for SBP at the beginning of school and multiple times during the school year.
Did you know?
SFAs are required to complete separate daily production records for
breakfast and lunch?
Production Record
After planning menus with the foods and portion sizes needed to meet
meal pattern requirements, a food production record must be prepared for
each day's menu. This record is a planning tool for the food purchasing
and preparation stages of the meal and serves as documentation that the
meals meet requirements.
The purposes of the production record are
threefold: 1) planning 2) confirmation of food preparation and service,
and 3) purchasing. The production record documents the foods used (as
supported by Nutrition Facts Labels) and the meal
contributions/quantities (as supported by CN labels and standardized
recipes) for all meals that are claimed for reimbursement.
A food production record may be very simple or
very detailed. At a minimum, it should contain the following information
for each daily menu:
- The menu and date serve
- Age/Grade Group
- Foods used to meet requirements including all condiments
- Recipe - name or number of each standardized recipe used for each applicable menu item served
- Portion size
- Quantity of foods prepared
- Quantity of foods served
- Number of portions prepared and served
- Reimbursable meals served - the total actual number of reimbursable meals served (meal claimed for reimbursement) for each distinct age/grade group
- Non-reimbursable meals served - the total actual number of non-reimbursable meals served to adults or sold a la carte
- Leftovers - the total amount of food remaining of each menu item served
