four objectives in food purchasing
DESCRIPTION
Four Objectives in Food Purchasing. Obtain food that is high quality Obtain food that is nutritious Obtain food that is safe Purchase at a cost-effective price. Steps in the Food Purchasing Process. Plan menus Develop a list of the foods needed to prepare the menus - PowerPoint PPT PresentationTRANSCRIPT
Section 1: Introduction 1
Obtain food that is high quality
Obtain food that is nutritious Obtain food that is safe Purchase at a
cost-effective price
Four Objectives in Food Purchasing
Section 1: Introduction 2
1. Plan menus
2. Develop a list of the foods needed to prepare the menus
3. Estimate the quantity of each food needed
4. Analyze the market area
5. Develop quality standards for each food
6. Obtain price quotes
7. Award a contract to a business or make a recommendation to the board of directors/owners
8. Place orders
9. Receive food or go to the store to purchase food
10. Store food
11. Prepare meals
Steps in the Food Purchasing Process
Section 2Menu Resources
• Feeding Infants: A Guide for Use in the Child Nutrition Programs http://teamnutrition.usda.gov/Resources/feeding_infants.html
• Building Blocks for Fun and Healthy Meals http://teamnutrition.usda.gov/Resources/buildingblocks.html
• Child Care Recipes: Food for Health and Funhttp://teamnutrition.usda.gov/Resources/childcare_recipes.html
Section 3Making the Grocery List
Break up the task of making the grocery list in two parts:
1.Making a list of items needed
2.Estimating the quantities
Section 3Parts of the Grocery List Standard Stock Items
Foods kept on hand all of the time Staple foods that are replaced often
Yearly Items Food purchased 1x per year Mostly herbs & spices
Menu Items Foods purchased only when they
are on the menu
Section 3Standard Stock Items
Examples of foods of this type are all: Purpose flourGranulated sugar Brown sugar SaltVegetable oil VinegarPan release spray JamsJelliesImitation maple syrup Peanut butter CatsupTomato pasteInstant nonfat dry milk mayonnaise
Section 3Yearly Items
Examples of foods of this type are all: cinnamon paprikavanilla flavoring cayenne pepperpoultry seasoning crushed oregano garlic powder
Section 3Menu Items
Menu items are foods that are purchased only when they are on the menu:Milkfresh eggs fresh fruitsfresh vegetables
Section 4Quantities
Green Beans – Calculating the amounts for No. 10 cans, No. 2 ½ cans, & No 300 cans
A No. 10 can contains 45.3 ¼ cup servings. When the total number of ¼ cup servings needed (40) is divided by the number of ¼ cup servings in a No 10 can (45.3), the answer is 0.88 or 1 No. 10 can.
40/45.3 = 0.88 or 1 No. 10 can
A No. 2 ½ can contains 12.5 ¼ cup servings. When the total number of ¼ cup servings needed (40) is divided by the number of ¼ cup servings in a No. 2 ½ can (12.5), the answer is 3.2 or 4 cans.
40/12.5 = 3.2 or 4 cans
A No. 300 can contains 5 ¼ cup servings. When the total number of ¼ cup servings needed (40) is divided by the number of ¼ cup servings in a No. 300 can (5), the answer is 8 cans.
40/5 = 8 cans
Section 9Quantities
Defining/Measuring Quality Ingredient list on the label
Nutrient content information
CN label information Taste Appearance Children’s acceptance Food preparation Grade standards Cost
Free The reference amount used on the food label contains none or a very small amount: less than 5 calories; less than 5 mg sodium; less than 0.5 g total fat and saturated fat; less than 2 mg cholesterol or 0.5 g sugar.
Light (1)An altered food contains 1/3 fewer calories or contains 50% of the fat in a reference food; if 50%ormore of the calories come from fat, the reduction must be 50%of the fat; or (2)The sodium content of a low calorie, low-fat food has been reduced by 50%; or (3) The term describes such properties as texture and color, as long as the label explains theintent (for example,“light brown sugar”or“light and fluffy”).
Low The reference amount contains no more than 40 calories; 140 mg sodium; 3 g fat.
High The reference amount contains 20% or more of the Daily Value for a particular nutrient.
Good source The reference amount contains 10% to 19% of the Daily Value for a particular nutrient. Reduced The reference amount of a nutritionally
Section 9Quantities