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okay hello and welcome my name is Amy rare and I'm the project coordinator of the rural Montana rural health initiative the mission of RHI is to engage partners to share ideas and expertise and to support communities and improving health while stimulating a higher level of wellness across the state thank you for joining us today for our webinar Montana school food production records best practices presented today by Molly Steinberg of Montana teen nutrition and Jill Griffin of OPI school nutrition we will also have two guest speakers Sally young and Donna Cruz so I will go over a couple of technical errors before our details before we get started everybody please set your line to mute if it has not already been set there we will have a question and answer session at the end where you can unmute your line you can also type in the chat box throughout the presentation if you have questions make sure that if you're going to send a chat that you send it to all participants if you send it to hosts it will just go to me also at the end of the presentation we will have a brief survey so please take just a couple minutes to fill that out so thank you again for joining us I will roll the ball over to Molly and she can get going okay my am changing you to presenter and you can share your screen hey okay well thank you for participating with us today everyone we're talking about an important topic today everyone's favorite paper what topic school food service production records and I just like to tell you that I work with team nutrition we are the nutrition education training arm of the Office of Public Instruction school nutrition programs and this webinar today is funded by a USDA team nutrition training grant funded by the awarded to the Office of Public Instruction oops okay I'm pleased that we have two specialists with us today from school nutrition programs and that is Jill Griffin and Tara ray so Jill is the one that does the review of your production records when you send in those for your review every three years and so Jill looks at many many production records so she's highly qualified to help train us on this topic and then Tara ray for those of you who know who know Tara she is out in the schools doing the reviews so she's out there she knows how busy you are and she really appreciates your work day and the schedule that you keep so we have trying to really bring in realistic views and information for you today we're going to talk about the benefits and importance of keeping accurate production records provide you with some tips for completing production records accurately and efficiently and then share some really good advice and best practices from Montana school food service directors and like Amy said we have two guest speakers today to share with us Sally Jung is from Greenfield Elementary School it's a K through 8 school district with 90 students and then Donna Cruz joins us from Huntley Project schools they are K through 12 district with 800 students so we like to know who our group consists of today and as we're looking at the screen will have poll questions come up in just a minute but I do want to give a shout out to our wonderful lunch ladies and our lunch men that really are school nutrition superheroes so we appreciate all you do to feed kids every day and while we know that ninety percent of your work job is the business of feeding kids and preparing and serving the food we're going to give you just some tips on how to get 10% of your day in on completing your paperwork so I can see that there's poll questions up now Thank You Amy there on your right-hand side of your screen if you can tell us what your position is in your school or your school food service director head cook food service staff business clerk or other and then after you do your answer you'll hit the submit button down on the bottom right and the next question is oh did you want me to share the polls before the next one sure Amy things okay so it looks like does that mean that 44% Amy are school food service directors yes okay so about half of us are food service directors about 30% is other and about six or head cook so kinda lets us know who we're talking with today I know all of you guys have great experiences in production records so if you have tips or suggestions that you'd like to share please feel free to share them during our question and answer or you can type them into the chat box as we go i'm the other thing we'd like to know is how many years have you been working in school food service zero to five years five to ten ten to twenty or more okay so we have a nice mix here it looks like 30% of us are fairly new about half of us are either 10 to 20 or 20 plus and we have a few in the middle so tonight's we have a mix of experiences here and it is always nice that our more experienced managers can help the new ones and then our last our one of our last questions is we're wondering do you currently use paper copy of your production records do you use an electronic copy or do you use a combination of both okay we have 19% doubles 20% are using all paper 20% electronic and 20% of combination so that's good to see that we're using both methods and then we have one more question is what do you consider the biggest barrier to completing your production records time training your staff unsure of how to complete or other okay and it looks like the majority of us said time is the biggest barrier to completing production records and I don't think that surprises anyone okay thank you Amy for doing those polls for us and we'll get started here so when we're talking about production records today do we consider them to be required paperwork or a useful tool for menu planning or could they possibly be both so Maria Schwarz rock from Plenty would school has a great quote she said these production sheets that they use are like her Bible in her kitchen it's something we can go back to and see how much we cooked how much we had leftover and for how many as you can see we hardly have waste in this kitchen and I really think that's partly from keeping good production records and also knowing our kids and that accurate production records have really helped them out a lot I would like you as we go through this webinar to are hoping that we can motivate you and inspire you to use your production records as a useful tool think of them as a way to help you save time and money and even though it's required paperwork getting a good handle on your production records can really help you run a good strong successful program so our peer educators are 12 excellent food service managers across our state that function to help support or train other food service managers and when I ask them what they use their production records for other than required paperwork they said mainly for forecasting using those production records for future meal counts and amount needed for that count so they're using them for planning ordering costing out their menus they're a great way to document your food safety practices by putting your temperatures on your production records it's really a nice way to track if you're over producing or if you're under producing food because we know if your overproducing your meal costs are higher than they need to be and if you're under producing you're stressing out yourself and your staff by scrambling around to try to have to make another pan of something right before it goes off the line it's also a good way to monitor your quality or cost control on portion sizes so that your staff are all using the same scoop or same size spoodle when they're serving and one of our educators said production records are truly their work sheet for a productive staff that it's a way to have all staff on the same board throughout the day so that they're all productive so there's lots of ways you can use your production records and we're looking forward to talking more about that all right I'm going to turn it over to Jill Griffin she's going to talk to us about the specifics of production records hi it's just taking me a moment to switch over hope you guys can see that so I really enjoy if you look at the text in the big purple box here this is something that Tara Rae said about production records and I think it's a great way to think about them they reflect the school's plan for the day's menu and the school's intention to meet the daily meal pattern requirements of breakfast and lunch so that's a pretty nice clear way to think about those you should be able to look at your production records for the week and see that you have also met the weekly meal pattern requirements for example did you remember to plan at least have a cup of beans over the course of the week so if you are working on your production records and you're putting in all your different components and your vegetables and you look and you see oh I don't have any beans this week that's just a really great reminder so in that way they're very fantastic planning tool for you if you do them right and efficiently and then in terms of requirements they are how you show that you are meeting the meal pattern when the state comes to visit you for your administrative review you can find a blank production record with instructions on how to complete on our website at OPI MT gov forward slash school nutrition and I'll take you there in a moment we updated our production record this year to include a section for salad bar documentation we rearranged some of the meal components and we typed in the milk category already for you hoping that it will make it easier for you to use if you're still using the old one that's ok or if you're using you know your own production record that's alright I'll go over what needs to be included on production records on the next slide so you can see if the one that you're using meets the requirements we do encourage you to use a new one simply because it's been modified to make things easier already has all the required area is in there so if you're filling it out completely you know that you're meeting the requirements and I'll show you what that looks like keep your production records for three years plus the current year some store them in a binder in the kitchen and you could have a binder for each year just make sure you're not saving 10 years worth because then you've got ten fat binders hanging around the kitchen if you're doing the production records electronically you can have them saved on the computer and if you're worried about losing them you can back them up onto a disk or a USB all right so I'm going to take you to our website and I'll show you where to find them so I read out our website and I'm sure I'll just show you an easy way to find our website you can see there's like school breakfast is already up there pretty nice okay and that will take you to our website and then all the programs are on the left-hand side here and we we did some changes recently so I'll show you now where to find it because if you were used to finding it someplace else it's a different place now go to national school lunch program and go to menu planning and you'll see under required menu planning documentation and forms there's a production record a blank one there's also an example of a filled out production record for you and I'm going to take this a moment to also show you just very quickly how you can hopefully how you can download it to your computer so you can open it and I'll show you what it looks like so if you're using our old one there you'll see there's a little there's a couple changes here we move strains up here underneath the meet protein and then we added an area to document your salad bar and if you don't want to document it the way it is here that's okay just so long as it's documented it's just meant as a tool for you guys we filled in the different kinds of milk that are allowable in the programs and so all you'd have to do is circle which ones you offer there's a category for breakfast and lunch offer versus serve you just check them so that's pretty nice so how you can save this we hit file save as go to your computer browse and if you have a folder you could create a folder on your desktop that's a pretty easy way to find things so you go to desktop and if you haven't already created a folder right-click your mouse and you can go to new folder and there it pops up and I'm going to title it production records oh you know I have a folder made it told me I already made a folder so I'm not going to replace it but I will add it to this new folder here for you so click on that save so then this actually is going to be saved on your computer and I can show you I'm going to go find it on my desktop now and normally it would be in production records that's how you want to title it but for me you can see I need to clean out my desktop lots of projects going on here new folder is where it is and there's a blank production record and you can have a template here and then you can save a bunch of production records in this folder for each menu that you have so keep that in mind we'll talk a little bit more about this further on in the presentation that I wanted to take some time to show you that alright so there's a second page to this production record that is just used for your information we have why it's important and then we also talked about the required documentation on the production record so the point of the production records is that they need to they need to support the claiming of reimbursable meals in addition to good planning practices you want to have all the information necessary to support the claiming of reimbursable meals so how many meals were served two which grades how many adults were served what's your plan to serving size what components are included in your planned meal which meal is at breakfast or lunch what day did you serve that meal so you can see we outlined it pretty simply you have your date your menu you check if it's breakfast or lunch offer versus serve if that's how you guys operate number of meals served plan serving size your components and you want to add condiments or anything that's not a part of the reimbursable meal in the other category and then for food safety you include food temperature for great planning practices you include total food use and then you also would you know if you have a recipe associated with it like a lasagna you could write the recipe number and then you would know how much food was used because you've got that recipe number there that says how many cans of tomato sauce you use or how much beef you use and then you would include the vendor and the or the food source and that's again great planning practices another thing I like to think about when it comes to vendor food sources say you made a macaroni and cheese with whole-grain noodles on September 9th and the meal was really well received by the students and then you make the same macaroni and cheese on October 3rd using a different noodle but the kids didn't like it it's nice to have that written down somewhere and on the production records if you keep them in a good place you could just look and see oh because I used a different noodle and the kids really like to this other noodle so then you don't have to be guessing with different products you can really know what products work for your students there is an optional section documenting amount over short that helps you adjust food production for future meals there's a price and Molly already touched on this on the previous slide but helping with menu costs and then if you wanted to make any comments on problems or special events that affected the meal and so I'll show you kind of where these categories are when we look at a sample of a complete one so this is a really great example from plenty wood and she's using our new production records so we've got the milks already typed in there and then all she did was type in or handwrite in the numbers that she needed and this is for breakfast sorry about that let me go back one I'm going to hope you guys can see my cursor here let's see you here we go you can see breakfast she's included the date she's written out the menu she has her planned serving sizes documented and you can see that t
ey we've got two ounces of grain met by that raisin bran muffin she's even marked about its whole-grain rich she has her yogurt she's got her fruit and she has she's meeting that full cup requirement there she's offering a half cup of pears and a half cup of pineapple she's documenting in these categories here she's using she's using the food temperature area she also has her total food used and for breakfast is pretty simple sometimes there's a recipe associated other times not so she's written that she has 42 looks like vanilla and then 18 raspberry and then amount over short so she's going she's doing the optional as well but helping for planning and then she even writes a brief will note about where that's coming from she also has our meal accounts up here pretty simple 49 students three adults to equal 52 meals offer versus serve is checked up there so that's a breakfast example and then we'll go to lunch thanks guys this is my first time doing a webinar and I I thought I would have it down but apparently I'm it's a learning curve for me okay so we have lunch here and she has all the required areas filled out again you can see it's a little more detailed for lunch in terms of meal counts here I'll point out she did use a solid bar she just said the salad bars offered to Kate's Wells but she also has a different way of documenting a salad bar that works really well and I want to show you guys I love this right here so for grades 9 through 12 she's writing one cup of blueberries and that is the required offering for grades 9 through 12 sometimes I'll see people will write half cup all the way across the board not thinking about the fact that grades 9 through 12 require more and I know that you guys actually are offering more than what's being documented it's just forgetting to document what you're offering so just keep that in mind when you're filling it out she does the same for vegetables keeping in mind what the meal pattern is she's got sour cream as another and that's because it doesn't credit towards a meet it's just an extra item so that's another example of a complete and thorough reproduction record and she handwrites oliver's in here's your salad bar so she uses a salad bar production record and she just writes down or she types up the items that she usually includes on a salad bar so she has their lettuce cucumber carrots cottage cheese etc she has all that listed and then all she needs to do on the day again I keep messing this up here we go all she needs to do is check next to the items that were offered on the salad bar that day and then she has an extra area for add-ons of fruits and then she also has some other salads that she likes to provide so she just handwrites those in condiments are already in there she's got her dressing already listed there and then this is for a high schooler so she did check that so you could have you know high school you could have over to the right you could have grades oh here we go grades k-3 for middle school in high school so she checks them all off but they're offered right here here and here you another way to document the salad bar would be in that you could do it in the other category this is last year's production record and we did a lot of training put the salad bar in the other category and that works great she's got a recipe number associated with it and this is not this is not an example from plenty wood this is from another school you can also see she does everything on the computer but she's got a recipe number associated so all she has to do is then how have that recipe that lists everything that's included on the salad bar so some of the errors that I see would be missing documentation of planned serving size so some sometimes there's just nothing documented in that area at all missing documentation of the milk type that's offered so whether it's 1% or skim chocolate forgetting to put that condiments were offered so I'll see like a role on a production record I'll see toast but I won't see any butter or peanut butter or anything to go along with it we're getting to put who the vendor is or the food stores information for processed foods the plan serving size I do this a lot the plan serving size is often too small for what's required in the meal pattern requirement and I mentioned that a moment ago I think just one of the reasons is I skip the impression that food service directors are nervous that their menus will go over the calorie limit I know that you guys are feeding your students well and so usually we don't have any problems with anybody under serving and not meeting the meal pattern in that sense but there's a lot of documentation that would suggest that people are under serving I think simply just because you don't want to get caught for serving too much food but the problem is it looks like you're not meeting the daily and weekly component requirements and under serving as a more serious violation because it can result in fiscal action and so if I were you just just be honest on your production records what are your plans serving sizes because I know you're feeding them well and usually what I do is I just call this food service director to learn about what they're actually serving for getting two sets five grains or whole grain rich they should all be whole grain rich anyway but just forgetting to mark that and we decided to keep that on the production record that you have to check them off just as a reminder that that's a requirement or a non-standard address or no standardized recipe is associated with the menu item so that can make it difficult to determine how your taco soup for example credits even you're good about listing the ingredients amount used on the production records I have a hard time knowing what the yield is so when I'm trying to figure out how many beans would be in a serving of your taco soup I I don't know how much how many students that taco soup is serving so I have a hard time and the standardized recipe is just helpful for when you're out sick as well all right that's it for me for now Molly on to you Thank You Jill you're welcome okay moving along quickly to the receiving records this is what your receiving record looks like and any school that is satellited to a kitchen to be served off-site should be using a receiving record so the central kitchen completes the basics of the sheet so anything listed in blue here would be completed by the production kitchen and anything listed in yellow or the rehearsin at the receiving site would fill out the yellow highlighted section so it's a way the production kitchen is that has the master record of all the food that was produced and the receiving record just essentially supports that production record but again it can be useful because it's say if you had a sub at your satellite site that day you'd have the plans serving size written in that know how much to serve it's useful to see if you're sending consistently too much food over there or not enough food and if they're keeping any leftover food like leftover fruit to serve in breakfast the next day they can use that to tell you how much food are they keeping and how are they using it the next day so that's the receiving record all right let's talk a little bit about how to complete your product records efficiently and accurately and one way to do that is through the use of electronic production records so Tara Rae gave us the content for these next few slides and she just taught a class on this out summer conference so I'm an electronic production record is just as you'll show you a production record template that you would fill out and keep on your computer so you would look at your most common menu items and this is really easy if you have a cycle menu if you don't have a cycle menu you would gather up 10 to 20 daily menus that work really well for you consistently and then from that production record template or that blank template you would create a production record that reflects that menu so Tara has created these blank production record templates we call them and this is a sample of one of them we will be emailing these to you after the webinar so you'll have them and what it is it's a blank record that has some things already added into it so lunch is checked offer versus serve is checked it has things that you're always doing a salad bar vegetable bar your milk in anything that you do regularly you put on here and then that saves you time because you're not rewriting it every single day so we will be sharing with you a breakfast and a lunch template and it's really easy to use if you put in a little bit of work on the front end it will be worth the time that you save in the end so it's a method of building up a bank of production records that work for you that you can use over and over again and I'm going to turn it over to Sally young from Greenfield tool has during electronic production records for years so she can share with us how she does it take it away Sally well thank you very much Madhuri I really wanted my sneaker should I sleep it off it kind of loud yeah it's best to talk directly into the phone Sally is that much better yes oh good okay well thank you very much again yes I've been using a electronic production records for years and years ten years probably um and they work very very well and everybody idea of a cycle menu is a little different you may only repeat the entree and a side dish maybe your salad bar selections or a bread that you serve that day but that's still enough if it will still save you so much time I feel like if you can put your production records on on the computer it's a very very simple system I have a templates that is a little more my temples have looked a little bit like once there is compared to when you decide yes I like to put all of my salad bar selections in my template now this is what I serve every single day I pre put in my serving sizes because I'm going to serve it require cm and sometimes when I go in and fill this out at the end of day I change some of those cells our selections maybe we incident watch telephone remember we had cherry tomatoes for different and we'll change a few things but for the most part it stays pretty much the same so doing the things that change from day to day or what you need to listen your template but don't change them data they excuse me also using standardized recipes as a girl set is very very wise and when you're filling out any kind of production record it'll simplify your entries which is the use of a symbol number instead of having to list all of the components and in every recipe the production record that we use for a sample is beginning and the components that I added that day are interred in red freehand annotation um it's like so the thing you have to remember is to fill in that menu box fill in the date I'm over to the side I have a note icicle when I received my order and that I checked the temperatures that day that's just a place where I I put notes that they talked about earlier also at the end of that day then as that still talked about all you have to do is save that record as spaghetti in the days date and it's a permanent record then you can save a new desktop in a file or in your documents the real beauty of this system is then the next time you serve spaghetti say in December you pull up this same production record and you'll find it except for a few small changes it's already complete you make those few changes and then you save that new document as spaghetti 12 27 16 or whatever that day's date is as Jill showed you how to do and that gives you a brand new document to work with you'll have the document from 10:27 and the document from 1227 so it's in the computer I don't take a lot of notes except for the one that you see right there I like to keep my production which is pretty clean but I don't always have time to fill out my production record at the end of the day so I do make notes I make them on my menus on my in my kitchen and in my recipe book I make sure I I fill out the extra things that I might have done that day that I know a lot beyond production records so and I do have time to do that so a production method we are handing out I believe that a step-by-step instructions to manage their electronic files and that's something that I created I know tara has also great step by step instructions with others there's other tools out there but I think this one is included in this webinar so please look it over um if anything I can help you with I sure well I believe it's a very helpful tool I have not forgotten production record number 10 years you know they're all in a disc and when I get reviewed they're right there for easy access there's no paper trail at all so again let me know if there's anything I can do I can elaborate on this if we need to later but I think just it Thank You Molly Thank You Sally that was great okay in the next five minutes I'm just going to buzz through a few slides and some examples of production records that jill has collected that we thought would be good examples to share with you and also throw some advice in there so the first one comes from Ted at Westby school and you'll see in the next slide she uses a template but then hand writes in daily menus into her template that morning before her meal prep starts and then as she takes temperatures on her menu items she documents that into her production record she makes herself finished the documentation on her production record immediately after each meal service and then she immediately files them into a binder that's kept in the kitchen so she feels like her breakfast production record time commitment is really fast only about five minutes and about five or ten minutes maximum per lunch so that equals about ten to fifteen minutes a day on production records so that sounds pretty reasonable to me I hope that sounds reasonable to you guys I'm curious during when we unmute and ask questions you guys tell me if that's realistic or not this is test production record and it's a breakfast and you can see anything that she is adding in by hand or hand writing into her existing template is in blue ink so I would say about half of it is blue ink and half of it is pre-populated things that she's doing every morning so she's cutting her documentation time in half by really developing a good template to use for breakfast aunt anybody knows teri holes from Medicine Lake school this is her production record and similar to Sally Young's hers is all electronic so a dude this is her advice on the left she brings up her production record for that meal and then she makes all the changes for that day as she takes temp she goes to the computer and fills it in and then after the meal she types anything additional in printed off and files it so you can either do it all electronically like this or you can print out a template and then handwrite in items either way works really nicely Maria from Plenty would anybody who knows Maria's we know that she is full of positive lots of words so I tried to condense the slide down and this is as short as I could get it bless her heart she has great info to share so she prefers to still handwrite production records but when she has spare time she sits down and always tries to be two weeks out so she has two weeks of production records ready at any given time she downloads a template onto our desktop printed out that morning she likes to highlight the temperature column in red and that helps remind her staff to take temperatures and document them on the production record throughout the day she plans on adding more standard items to her template to make it a little more efficient but what's unique about Maria's and I think is really good advice is she keeps she considers her production record to be like a moving part of her day so it starts out in the back where they start cooking at 6:00 in the morning and then it makes its way to the front towards the end of the day depending on the meal so by having it out there it's part of her routine and that way the temperatures measurements all the important information get written down either by her or her assistant cook okay our great peer educators when I ask them how do you incorporate production records i
to part of your daily routine a lot of this is similar they say they like to print off a week's worth of production records at a time from their template and then the staff has them to make sure they're serving correct portion size and that they have them to document that information as the day goes on at the end of the day pull up the file on the computer and add the information in you know what's kind of nice about doing it this way is if you do fall behind at least you have that paper with all of the data handwritten on it of the realists and our groups that do it as you go otherwise you will forget and that's probably good advice on how I ask them how do you keep up with production records each day how do you avoid falling behind on all of them well I would say most of them do use the pre loaded production record template they try to have it filled out ahead of time somebody this is great has an end-of-day checklist that actually has the very last question on the checklist is the production record complete so that way it's part of their daily routine and they are prompted to complete it before they leave for the day then this brings us to Donna crews gosh Donna has years of experience working with production records and she also manages a pretty good-sized staff so I'll turn it over to Donna and she can give us her pearls of wisdom on how she manages her production records can you hear us Donna can you hear me yes we can okay well I guess I have a little bit different way I do use a template I do put all of my menu items all my salad bar items on that template so that when I go to it all I have to do is fill in amounts I use a separate colored sheet for my breakfast so one sheet will be a tan color and one will be a green color so that I know which one's my breakfast template and my lunch template and it's easy to find them in my book when I go back I also keep a separate menu book in the back I use a day minder book I write all of my menus in there all of the salad bar items and my staff is required that every time they open anything it has to be wrote on that day so that when I go back to do my book everything is there I have a separate menu calendar out at the serving station at each serving station we have two they're required to write all of their temps as they get their food and before serving it which then I can just pick up that calendar and it's all on there there are times I don't get my count from the lunch clerk for it could be three or four days so I have to be really on top of keeping my book together so that when I get my counts I'll have to write a man let's see what else uh I I don't know if there's anything else on there I it only takes me about 20 minutes a day I still prefer to my man written the template is a great advantage but I still like to handwrite my items I like to I like to write so so is there anything else I can talk about - basically like everybody else is except that I do keep a separate menu book my record book is kept in my office and I kind of use it for my personal use and the menu book is always in the back my staff always has access you know to what we used what product we use I write in where I buy the product from where we get the product from so it's easy for them to know if I'm not here you know if they need to order a certain product where it comes from I don't know I hope that helps thank you it sure does Donna thank you okay so working up to our question and answer period we still have 10 minutes which is great because I think that group will have some good questions for our guest speakers or for Jill or Tara in summary we're just hoping that you can really look at your production records as a useful tool and to develop a system that works for you and that we want to help you reach the top of that mountain that it's doable any questions at all I can see by looking at the attendance list that we have we have some great experience out there and I know you do a good job with your production records you have a question feel free to ask it or if you have a tip for everyone else feel free to share it so all attendees can either unmute their line depending on how you muted on your landline or you can go to the tab on the right and unmute it by clicking your mouse on the little microphone and it looks like that error rate did type in a question I don't know if you guys see that there on the right this is how important are those meal counts on daily production records in the kitchen as Donna Cruz mentioned disease counts or do those counts need to match the count from the POS hi I like this is gone and I like them to match but I like to know how many I served that day and then there's a suggestion from Renata says if you ever create a new template please add soy milk so the answer to tear Ray's question is that I'll repeat her question for you how important are those meal counts on the daily production records in the kitchen through those counts need to match the account from the POS and not necessary therefore the school's use you and then Katie bark shared a message to me privately do you have tips for completing production records for a salad bar I can start this is Molly and I could start answering that but then maybe I'll turn it over to Tara we've worked with schools in the past that do have a salad bar recipe so they would have a recipe that would show exactly how MIT how much lettuce or how many different kinds of fruits and vegetables in cups that they put out for 100 students and that way it's a really easy way to see how much they're offering and how many kids are serving so I like the bell of our recipe idea Pera do you have anything to add to that I'm unmuted her line but she might be muted on her end or Katie if you do I know if you're really trying guys hear me oh yeah week ten Tara hi everyone I second you Molly I think using a salad bar standardized recipe works really well but I also liked what Sally suggested writing all the items she typically has on her salad bar on her electronic production record and she can just edit that in the computer where if someone wanted to print that out they could just cross out what wasn't offered that day either way it works Jill do you agree yeah I do and then even the example of what Maria does with the checklist the salad bar checklist that's a great method as well um I want to mention too that you can make edits to your production record template as needed in Word and so there was a comment to add soy milk and so that's an area you don't have to wait for us to create a new template if you would like you can go ahead and type that in you could add another column too or another row under the milk category and you could just write in soy milk is that something that you offer all the time and I will be sending out the templates along with a couple handouts and a certificate of participation afterwards so everybody will have access to those are there any other questions move with miry face alright well thank you ladies for joining us today to present on this um offer a welcome lots of knowledge on the topic so if anyone has any questions um you can contact either Jill or Molly or myself I'm not on there but that's okay but well anyway thank you for signing on today have a great rest of your day thank you thanks everyone thank you bye thank you
