Production Records in the CACFP Question Title * 1. Name (First & Last): OK Question Title * 2. Agency Name & Site Name: OK Question Title * 3. Email Address: OK Question Title * 4. What training did you complete? Stepping Stones to Success module Recorded webinar I did not review materials or watch a webinar; I am taking the training quiz as stand-alone training. OK Question Title * 5. 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 OK Question Title * 6. 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 OK Question Title * 7. If the center is not licensed to care for adults, is the center allowed to claim the meals served to the adults? Yes No With permission from the state If it is a special event for families OK Question Title * 8. 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 OK Question Title * 9. 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 OK Question Title * 10. 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 OK Question Title * 11. 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 OK Question Title * 12. 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 OK Question Title * 13. 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 OK Question Title * 14. 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 OK Question Title * 15. 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 OK Question Title * 16. True or False: No part of the production record may be completed in advance. True False OK Question Title * 17. 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 OK Question Title * 18. Serving sizes for most bread/grain and meat/meat alternate items should be recorded in: Cups Ounces or Grams Slices Servings OK Question Title * 19. 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? No 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 OK Question Title * 20. 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 OK Question Title * 21. 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 OK Question Title * 22. 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 OK Question Title * 23. The information recorded in the Quantity Prepared column must be: specific measurable neither a or b both a and b OK Question Title * 24. 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 OK DONE