Food Production Records Basics
Cover the basics of food production records, including purpose, required data, and how to
complete records in this class. You will acquire knowledge on how to use the Food
Buying Guide to help support menu planning, food purchasing, food production, and
portioning. You will learn to ensure that meals served will meet USDA requirements. This
is a 9 hour course! This class will be 6 hours on July 31st and 3 hours in the morning of August 1, 2019.
Target Audience: Menu Planners, Production Staff, Meal Server