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Control Number: 404.02.01.001 Version: 3.0 Title: Food Service Management Page Number: 8 of 12 8. Production Forecasting and Meal Planning Facility food service authorities are responsible for monitoring the number of meals served each day (by diet type) and using this trend data, along with population size and any other pertinent information, to plan food orders and meal production. Food Pulls An accurate and efficient food pull process is critical to managing production in a fiscally responsible manner, with a minimum of over -production and waste. For each meal, the fac ility food service authority (or their designee) must print sized recipes based on the forecasted production requirements. The recipe cards (or another pull sheet template approved by the dietary services manager) are to be used to record daily food pull information, including food item types and quantities. A food service staff person should be designated to conduct the daily food pulls in advance, allowing adequate time to identify and correct any supply shortages. Food pulls must be in accordance with the prepared pull sheets and only include the quantities needed of each ingredient (with cases opened and the r equired quantities separated). Any additional items pulled must be noted on the pull sheets, including justification for the excess pull. Food storage areas must be directly monitored at all times during food pulls and restocking and remain locked at all other times. Inmates are to be prohibited from participation in the food pull process, unless directly supervised by staff . The facility food service authority is responsible for verifying that pull lists were followed and inventory levels are appropriate. If applicable, any spoilage, theft, or loss must be documented on the food cost report. 9. Meal Preparation Facility food service authorities are responsible for ensuring that meals are prepared in accordance with approved menus and planned quantities and that staff and inmate workers practice safe food handling. The dietary services manager is responsible for creating production record templates that include each day’s menu, as well as fields for recording the date, facility name, population count, number of meals prepared and served for each diet type, food temperatures, substitutions, and leftovers . This template must be updated each time there is a substantial menu or process change. All meals must be prepared and documentation of meal production completed according to the steps below: Functional Roles and Responsibilities Step Tasks Facility Food Service Authority (or Designee) 1 For each meal period:  On the daily production record, record the name and number of portions of each food item being prepared.  Monitor food preparation and ensure compliance with food safety regulations .  Verify that appropriate production techniques and recipes are being followed.  Taste and inspect meals for quality assurance