This course will review the essentials of effective food program management, including TDA’s revised onsite kitchen food production record form. This vital tool ensures compliance with nutritional standards across different age/grade groups, while aiding in the accurate documentation of both reimbursable and non-reimbursable meals. Learn how to leverage various food production records to enhance your food service operations, enabling precise tracking, forecasting, and planning for procurement, ordering, and compliance.
Participants must attend the entire training session to receive professional standards credit for the class. Late arrival or early departure may result in forfeiture of training credit.