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. Professional Standard: 2120 ESC Region 11 Child Nutrition courses are a valuable tool for continuing education for district staff operating Child Nutrition Programs. There are no restrictions on attendance for district staff. Each district will be permitted to take one food service management company (FSMC) employee, who may attend these sessions if accompanied by the district staff person responsible for contract management and oversight. FSMC attendees must pay a $50 participation fee to attend and may not charge the cost to the nonprofit school lunch program or use federal nutrition funds for the expense. No print material will be provided to participants this year (Oct. 1, 2024 - Sept. 30, 2025). All participant materials will be available on our website and may be downloaded and/or printed in advance.