Production Records in the CACFP Survey

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* 2. Sponsor or Agency(if you do not see yours, please call 773-3413):

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* 3. Email Address:

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* 4. Institutions are required to maintain documentation of the foods and amounts of foods that are prepared for each meal that is claimed for reimbursement. These records are referred to as:

Meal counts

Menus

Production records

Receipts

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* 5. Which of the following is an example of how the leftover column can be used by the local agency?

To determine when cooks are overestimating the amount of food that needs to be prepared

To determine the likes and dislikes of children when family style meals are served

To determine compliance with the required meal patterns to ensure that cooks are providing the minimum serving size required

All of the above

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* 6. If the center is not licensed to care for adults, is the center allowed to claim the meals served to the adults?

Yes

With permission from the state

If it is a special event for families

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* 7. The Numbers Served column:

Needs to be completed for every age group that participated in the meal (including any adults)

Needs to be completed for every age group that participated in the meal (except for any adults)

Needs to be completed for only those age groups that will be claimed for reimbursement

Needs to be completed for only those children who are under 1 year of age

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* 8. When completing the Menu column it is important to:

Be very specific about the menu item.

Make sure to record the correct food item on the correct menu component row.

Both of the above

Neither of the above

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* 9. Where should references to Child Nutrition (CN) labels be documented?

The Menu column

The Serving Size column

The Quantity Prepared column

The Specific Food Item column

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* 10. The name of the center should be filled out:

On the first page of the production record book only

Only on one page of the production record book (it doesn’t matter which page)

On every production record

On every other page of the production record book

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* 11. True or False: The Specific Food Item column is the location to record any additional information that may be needed about the menu item that was served.

True

False

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* 12. Production records must be maintained on file for how long after they are filed?

One month

Until the claim is paid

For three previous years plus the current year

Forever

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* 13. True or False: If adult meals are served, the Serving Size column needs to reflect the serving sizes for those adults in order to complete an accurate evaluation of the amounts prepared.

True

False

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* 14. Under what circumstance is the center not required to complete a production record?

If the cook is also teaching in a classroom

If the cook has not been trained in how to complete the records

If the center does not have a full time cook

If the meal(s) is/are not going to be claimed for reimbursement

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* 15. True or False: No part of the production record may be completed in advance.

True

False

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* 16. Which of the following is an acceptable form for use as a production record?

The production records provided by the State agency (purple book)

The electronic version of the State agency production record as found on the CANS website

Any alternate form of production record as long as it is approved in advance by the State agency

Any of the above

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* 17. Serving sizes for most bread/grain and meat/meat alternate items should be recorded in:

Cups

Ounces or Grams

Slices

Servings

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* 18. If a center has a recipe on file, may a reference to that recipe be made on the production record instead of recording the amount of each food item used to prepare the menu item?

Yes, as long as the recipe is followed exactly as it is written each time.

Yes, as long as the recipe is made available for review during a Program review.

Both B and C above

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* 19. What would be the suggested serving sizes to use for adult meals that cannot be claimed for reimbursement?

As much as the adults want

Twice as much as the oldest child enrolled

The serving sizes for children ages 6-12 or ages 13-18

The total of the serving sizes for each age group added together

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* 20. If the local agency does not want to record the weight of each serving size for the bread/grain item in the serving size column, in which column should the center record the weight of each serving (e.g. 15 crackers = 31 grams)?

The Menu column

The Serving Size column

The Specific Food Item column

The Quantity Prepared column

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* 21. Which of the following columns should not be completed in advance?

The Menu column and the Serving Size columns

The Quantity Prepared column and the Numbers Served column

The Serving Size columns and the Specific Food Item column

The Menu column and the Specific Food Item column

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* 22. The information recorded in the Quantity Prepared column must be:

specific

measurable

neither a or b

both a and b

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* 23. Which office administers the Child and Adult Care Food Program at the State level?

Child and Adult Nutrition Services

Comprehensive School Health

Child Care Services

Adult Services and Aging

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* 1. Name (First & Last):

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* 2. Sponsor or Agency(if you do not see yours, please call 773-3413):

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* 3. Email Address:

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* 4. Institutions are required to maintain documentation of the foods and amounts of foods that are prepared for each meal that is claimed for reimbursement. These records are referred to as:

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* 5. Which of the following is an example of how the leftover column can be used by the local agency?

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* 6. If the center is not licensed to care for adults, is the center allowed to claim the meals served to the adults?

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* 7. The Numbers Served column:

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* 8. When completing the Menu column it is important to:

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* 9. Where should references to Child Nutrition (CN) labels be documented?

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* 10. The name of the center should be filled out:

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* 11. True or False: The Specific Food Item column is the location to record any additional information that may be needed about the menu item that was served.

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* 12. Production records must be maintained on file for how long after they are filed?

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* 13. True or False: If adult meals are served, the Serving Size column needs to reflect the serving sizes for those adults in order to complete an accurate evaluation of the amounts prepared.

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* 14. Under what circumstance is the center not required to complete a production record?

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* 15. True or False: No part of the production record may be completed in advance.

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* 16. Which of the following is an acceptable form for use as a production record?

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* 17. Serving sizes for most bread/grain and meat/meat alternate items should be recorded in:

Question Title

* 18. If a center has a recipe on file, may a reference to that recipe be made on the production record instead of recording the amount of each food item used to prepare the menu item?

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* 19. What would be the suggested serving sizes to use for adult meals that cannot be claimed for reimbursement?

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* 20. If the local agency does not want to record the weight of each serving size for the bread/grain item in the serving size column, in which column should the center record the weight of each serving (e.g. 15 crackers = 31 grams)?

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* 21. Which of the following columns should not be completed in advance?

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* 22. The information recorded in the Quantity Prepared column must be:

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* 23. Which office administers the Child and Adult Care Food Program at the State level?