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recommended that a separate production record be completed for each meal service line, as it is a requirement that EACH service line must meet the meal pattern requirements.  \nMenu:  \nVegetable Sub-groups: G=Green  \nRO=Red/orange BP=Beans/Peas S= Starchy O= Other  \n\n| Food Item |  |  |  |  |  |  | Recipe | Grade\u003Cbr>group | Portion size | Student projected servings | Total projected servings | Amt food used (wt or quantity) | Actual student servings | Actual a lacarte servings | Actual adult servings | leftovers |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |\n| Meat/Meat Alternate: |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| Grain: |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| Fruit: |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| Vegetable: |  | G | RO | BP | S | O |  |  |  |  |  |  |  |  |  |  |\n|  |  | G | RO | BP | S | O |  |  |  |  |  |  |  |  |  |  |\n|  |  | G | RO | BP | S | O |  |  |  |  |  |  |  |  |  |  |\n|  |  | G | RO | BP | S | O |  |  |  |  |  |  |  |  |  |  |\n|  |  | G | RO | BP | S | O |  |  |  |  |  |  |  |  |  |  |\n| Milk: |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| Condiments: |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |","cbCaitGUeNyTurlP","https://ap.wps.com/l/cbCaitGUeNyTurlP","pdf",97450,"English","# Production overview\n## Menu and vegetable sub-groups\n## Food item recording table","[{\"question\":\"What information does the Production Record capture for each meal service?\",\"answer\":\"It records site, meal date, total projected reimbursable meals, menu details, and the planned versus actual servings and leftovers for multiple food groups.\"},{\"question\":\"How are vegetable sub-groups coded in the record?\",\"answer\":\"Vegetable sub-groups use abbreviations: G=Green, RO=Red/orange, BP=Beans/Peas, S=Starchy, and O=Other.\"},{\"question\":\"What is compared in the food item table?\",\"answer\":\"The table compares student projected servings and total projected servings against actual student, ala carte, and adult servings, along with the amount of food used and leftover amounts.\"}]","Production Record - Meal Service | PDF",1791602523]