Food Production Records webpage with template: https://www.michigan.gov/mde/0,4615,7-140-66254_50144-518559--,00.html

Do we have to write down how many condiments we put out each day? We do not count them because it takes to much time.

Will the powerpoint be available for download?

The recording will be posted on the Tuesday @2 website: https://www.michigan.gov/mde/0,4615,7-140-66254_50144_94240_94245-519945--,00.html

Child Nutrition Recipe Box for standardized recipes: https://theicn.org/cnrb/

I am just coming back from a meeting and I missed half of this meeting. I would love to listen to it if it will be recorded.

Same here!

Will this meeting be recorded and where would I find it?

We will post the meeting recording on the Tuesday @ 2 website: https://www.michigan.gov/mde/0,4615,7-140-66254_50144_94240_94245-519945--,00.html

Grain for PJ needs to be at leat 2 oz.

Should have two different fruits 1/2 c each

Lettuce is fluffy

At least 1 coup total

lettuce is full of water

lettuce counts only half

it weighs less

I cup equals 1/2 cup

2 cups lettuce = 1 cup credit

1 cup lettuce = 1/2 cup credit

Need 1 cup fruit for 9-12

List 1 cup milk

Incomplete … does not show amount used

Need amount servied.

Need leftovers

Need leftover code

Not many students at this school if they only have 25 entrees

Why no item # in case they needed to track due to recall or kids getting sick you can tell what you served

Do you have to plan that everyone can get a white or choc milk or is it just a total

Do you really need temp on each fruit or veggie3 if it is in the same cooler?

No grains

temp no time

no amount to use (AP amt), only planned serving #

Where's the dressing?

We have bottled water in each cooler and temp that

Green bean is not dark green

clementine is less than 1/2 cup per FBG

No leftover on a lot of items

No we put a thermometer in each single bottle 1 bottle per cooler and read that temp. every morning and end of day

If the child takes the alternate item (cereal) + MMA option it allows for the 9-12 children to meet weekly requirements with any combination of meal selections (main or alternate entrée)

not a question above - just a comment of why the menu is correct :)

On the legume vegetable that we have to offer do you have to plan for everyone to take it even though they will not all take it. Or is it we just can't run out.

Where do you post the link for the training credit?

we are offer vs serve

The cheese was extra protein

Can you review the 'Amount to Use' (lb or qty) column/section? Is "cases" acceptable for items such as chicken nuggets (vs. pounds)? How about complex recipes (i.e. chili)? Should the primary ingredient just be listed (i.e. 20# 80/20 beef)?

The document is the Professional Development Certificate

Can we count hummus as a legume for the salad bar as it is pureed garbonzo beans?

how would I count potato salid, cheesy potatos, scollop potatos

Thank you ladies - this has been helpful!

certificate worked

Thank you

Thank you! This was great!

I missed that - wher eis the cert?

Excellent information. Thank you.

can repost certificate, Im not seeing it

Thank you :O) Happy Twosday

Thank you very much. This was extremely helpful.

Happy Twosday😁