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Food Production

Meal Pattern Information

The Healthy, Hunger-Free Kids Act of 2010 directed USDA to update the National School Lunch Program’s meal pattern and nutrition standards based on the latest Dietary Guidelines for Americans. The new meal pattern increases the availability of fruits, vegetables, whole grains, and fat-free and low-fat fluid milk in the school menu; and reduces the levels of sodium, saturated fat and trans-fat in school meals. New dietary specifications set specific calorie limits to ensure age-appropriate meals for grades K-5, 6-8, and 9-12. While school lunches and breakfasts must meet Federal meal requirements, decisions about what specific foods to serve and how they are prepared are made by local school food authorities.


Food Production Record Information

School Food Authorities (SFAs) must complete daily food production records for each site where meals are served. This document must include: menu items, meal component contribution, grade group, recipe number or code, amount of food to use (LB. OR QTY), serving portion size, planned number of servings, offered number of servings, actual servings (student, ala carte, adult). HACCP code, temperatures, and leftover servings and code must be documented daily, but can be on a separate sheet. to document the food items offered, portion sizes, amount of food used, and how many students were served. Completion of this document is a federal requirement. The template below may be modified to meet each school’s individual needs. Any production record format can be used as long as all elements listed on the Detailed Instructions sheet of the template are present.


Student Parent Input

SFAs should promote activities to involve students and parent in the program. Such activities may include menu planning, enhancement of the eating environment, program promotion, and related student-communnity support activities.  SFAs are encouraged to use the school food service program to teach students about good nutrition practices and to involve the school faculty and the general community in activities to enhance the program.

SFAs contracting with a food service management company should comply with the provisions of 210.16(a) regarding the establishment of an advisory board of parents, teachers, and students.