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Production records are a communication tool for everyone involved with school meals, from menu development to production and service. Federal guidelines require that all schools participating in the school nutrition programs keep food production records for the meals they produce.
The most common food production system is the conventional food system. This system includes food production and the holding of hot and chilled food prior to food service. For example, a restaurant may do its own food production and then keep the food hot or chilled until it is used.
Food production refers to the entire process involved in converting raw materials into finished edible products. This means that food production encompasses soil preparation, planting, harvesting, and some form of processing, to convert it into edible produce.
Food production methods include pasteurization, fermentation, pickling, cooking (such as grilling, frying, steaming or boiling), emulsification, liquefaction, macerating, slicing, dicing and mincing.
Examples include systems for producing specialized machine tools or heavy-duty construction equipment, specialty chemicals, and processed food products, or, in the service sector, the system for processing claims in a large insurance company. Batch production systems are often referred to as job shops.
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People also ask

Cultivating, crop production and management, harvesting, fermenting, baking, stewing, braising, grilling are all types of food production. Slicing, cutting, marinating, boiling, broiling, frying, mixing, grinding are the methods of food production.
In the terrestrial food chain on the left, grasses are the producers. Grasses, in turn, are consumed by grasshoppers. Because grasshoppers directly consume producers, they are called primary consumers. At the next level of the food chain, grasshoppers are consumed by mice, which are called secondary consumers.
Examples of local food systems include community-supported agriculture, farmers markets and farm to school programs. They have been associated with the 100 Mile Diet and Low Carbon Diet, as well as the slow food movement. The food sovereignty movement is also related to local food production.

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