teamnutritionda/resources/foodbuyingguide.html

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http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

Make sure you are using the most current version of the Food Buying

Guide.

This Is Found At

http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

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Look For Revised Sections

There is a FREE Food Buying Guide calculator.

http://fbg.nfsmi.org/

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There is also FREE training on using the Food Buying Guide calculator.

http://fbg.nfsmi.org/SelfTutorial.aspx

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Column 1: Food As Purchased (AP) pg 5-7

Column 1 tells you the name of the food item and the form(s) in which it is purchased.

Is the corn fresh, canned,

or frozen? Is it a USDA commodity?

Food As Purchased (AP)

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Column 2: Purchase Unit

What is the unit of purchase for the food? For many foods, the FBG yield data tables list pounds. Other examples of common purchase units include but are not limited to gal, No. 10 can, No. 2 can, No. 300 can and 1-lb.

Purchase Unit

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Column 3: Servings per Purchase Unit (EP)

Column 3 is used in Method 1 for determining the amount of food to purchase or order based on the Servings per Purchase Unit, Edible Portion (EP).

Servings per Purchase Unit, EP

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Column 4: Serving Size per Meal Contribution

The serving sizes listed in this column are commonly used; however, they may not be the serving size planned for a specific menu. Quantities given in columns 3 and 5 change when the serving size in Column 4 is adjusted.

Serving Size per Meal Contribution

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Columns 3 & 4

For example, a No. 10 can yields 34.1 1/4-c servings of canned heated, drained corn.

Servings per Purchase Unit, EP


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Column 5: Purchase Units for 100 Servings

Column 5 is used for determining the amount of food to purchase or order based on the purchase units for 100 servings.

Purchase Units for 100 Servings

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Columns 4 & 5

For example, it takes 3 No. 10 cans

of corn, heated and drained to provide 100 1/4-c servings.


Purchase Units for 100 Servings

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Column 6

Column 6 is used to determine the amount of food to purchase or order. It is used when the food item, AP, is in a different form than in Column 1 of the FBG yield data table.

Additional Information

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Food and Form: Column 1, Food As Purchased (AP)Column 4, Food As Served

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Use care in selecting thefood you are actually using. Look for details on how the product is packed.

Column 1: Food As Purchased (AP)

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To Calculate the Amount of Food to Buy, You Must Secure Specific Information from

School Records

Source: Menu, Food Production Records, and Procurement Documents

What is the planned food and form? How many servings are

needed? What is the planned serving

size?

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To Calculate the Amount of Food to Buy, You Must Secure Specific Information

from the Food Buying Guide

Source: Food Buying Guide Yield Data Tables

What is the serving size indicated in FBG yield data table, Column 4?

What is the purchase unit in Column 2? How many purchase units per 100 servings are

needed (Column 5)? Steps on using the Food Buying Guide pg 9

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Source: Food Buying Guide

Source: Production Record & Food Buying Guide

Source:Production Record & Food Buying Guide

Multiply=

Quantity Needed

Nearest Practical Amount to Purchase

A Purchase Units for 100 servings (FBG Column 5)

B Number of Servings Needed divided by 100 Servings

C Serving Size Needed divided by Serving Size Listed (FBG Column 4)

D Quantity Needed

Calculation:

A x B x C=D


The Formula

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Sliced Peaches Example (pg 12&13)

• Step 1– Decide the number of servings of the food

needed and the serving size needed.• 88 ¼ cup servings needed of canned sliced peaches

with juice

• Step 2– Use the Formula to determine the quantity

needed.

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A Purchase Units for 100 servings (FBG Column 5) = 2.0 #10 cans

Column A

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B Number of Servings Needed divided by 100 Servings = 88/100= .88

Column B

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C Serving Size Needed divided by Serving Size Listed (FBG Column 4) = ¼ cup / ¼ cup = .25 / .25 = 1

Column C

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Multiply=

Quantity Needed

D Quantity Needed Calculation:(A) 2.0 x (B) .88 x (C) 1= (D) 1.76 #10 cans

Column D

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Always Round up to the nearest practical purchasing unit

1.76 #10 cans = 2 #10 cans2 #10 cans = 1 cases

Since #10 cans are purchased by the case (6 #10 cans in a case), the nearest practical amount to purchase is 1 case.


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Multiply=

Quantity Needed





D Quantity Needed

Calculation:

A x B x C=D


The Formula

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Calculation Example (Prob. #1 pg 14&15)

The recipe calls for Corn, whole kernel, vacuum pack, #10 cans. How many cans of corn should be purchased?

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A Purchase Units for 100 servings (FBG Column 5) = 3.0 #10 cans

Column A

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B Number of Servings Needed divided by 100 Servings = 460/100= 4.6

Column B

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C Serving Size Needed divided by Serving Size Listed (FBG Column 4) = ½ cup / ¼ cup = .5 / .25 = 2

Column C

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Multiply=

Quantity Needed

D Quantity Needed Calculation:(A) 3.0 x (B) 4.6 x (C) 2= (D) 27.6 #10 cans

Column D

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Always Round up to the nearest practical purchasing unit

27.6 #10 cans = 28 #10 cans28/ 6 (6 cans per case) = 4.7 cases4.7 cases = 5 cases

Since #10 cans are purchased by the case (6 #10 cans in a case), the nearest practical amount to purchase is 5 cases.


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Multiply=

Quantity Needed





D Quantity Needed

Calculation:

A x B x C=D

E Nearest Practical Amount to Purchase

The Formula

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Questions??

teamnutritionda/resources/foodbuyingguide.html

Documents

servings column

planned food

free food

food item

servings fbg column

unit of purchase

purchase unit ep column

production record food