Food Purchasing for Child Care Centers Section 9

Food Purchasing for Child Care Centers Section 9: Quality Standards (Step 5) National Food Service Management Institute Section 9: Quality Standards 1

Lesson Objectives The learner will be able to n n n list the components that define and measure food quality, read food labels, explain the meaning of the order of the ingredients on a food label, National Food Service Management Institute 2

Lesson Objectives The learner will be able to n n explain the Nutrition Facts panel of a food label, identify resources for advanced information on quality standards, and National Food Service Management Institute 3

Lesson Objectives The learner will be able to n decide which foods are of better quality. National Food Service Management Institute 4

Defining/Measuring Quality n n n n n Ingredient list on the label Nutrient content information CN label information Taste Appearance Children’s acceptance Food preparation Grade standards Cost National Food Service Management Institute 5

Quality Standards Reading food labels is a key element in developing quality standards. National Food Service Management Institute 6

Retail and Wholesale Labels n n Common name of the product Name and address of the manufacturer, packer, or distributor Net contents in terms of weight, measure, or count Ingredient list National Food Service Management Institute 7

Ingredient List The ingredients are listed in descending order by weight. National Food Service Management Institute 8

Ingredient List Ingredients: White chicken, enriched wheat flour (niacin, reduced iron, thiamine, mononitrate, riboflavin), water, dried whole eggs, enriched yellow corn flour (niacin, reduced iron, thiamine mononitrate, riboflavin), salt, sodium phosphate, soybean oil, modified food starch, spices, nonfat dry milk, leavening (sodium bicarbonate, sodium aluminum phosphate, sodium Thepyrophosphate), dextrose, acid ingredients are listed in descending enriched yellow corn meal (niacin, reduced iron, thiamine mononitrate, riboflavin), mono and order by weight. diglycerides, dried whey, sugar, dried yeast, sodium alginate, natural flavor. Fried in vegetable oil. 9 National Food Service Management Institute

Ingredient Lists n n n Ingredients lists help to determine quality. Write down and compare the ingredient lists of different brands. The first five or six ingredients are enough to determine quality. National Food Service Management Institute 10

Language Question? NFSMI can help you! n Phone: 800 -321 -3054 n Fax: 800 -321 -3061 n NFSMI 800 -321 -3054 E-mail: nfsmi@olemiss. edu n Web site: http: //www. nfsmi. org National Food Service Management Institute 11

Activity 8 Sample A Brand Name on Label Sample B Copper Sliced Peaches, Yellow Cling Peaches in Heavy Syrup Spot Lite Sliced Peaches, Pear Juice from Concentrate 1 st Peaches ingredient 2 nd Water ingredient Management Institute National Food Service Sample C Peaches Cleo Lite Sliced Peaches, Yellow Cling Peaches in Extra Light Syrup Peaches Water 12

Activity 9 Brand Name on Label 1 st ingredient 2 nd ingredient 3 rd ingredient 4 th ingredient Sample A Maple Brand Sample B Sample C Hickory Ash Brand Vegetarian Fat Free Refried Beans Blend Refried Beans Cooked Pinto Beans Water Sample D Cypress Brand Fat Free Refried Beans Cooked Pinto Beans Water Salt Soybean Oil Dried Pink Beans Partially Onion Hydrogenated Powder Lard with BHA and BHT National Food Service Management Institute 13

Activity 10 Brand Name on Label 1 st ingredient 2 nd ingredient 3 rd ingredient Sample A Atlantic Chunk Light Tuna in Water Chunk Light Tuna Water Vegetable Broth (contains National Food Service Management Institute Sample B Pacific Solid White Albacore Tuna in Spring Water Solid White Tuna Spring Water Sample C Gulf Chunk Light Tuna in Vegetable Oil Chunk Light Tuna Soybean Oil Vegetable Broth 14 (contains soy)

Retail Food Labels Retail food labels must contain n n all the information required on all food labels plus serving sizes (found on the Nutrition Facts panel). National Food Service Management Institute 15

Nutrition Facts Panel n The title—Nutrition Facts—signals the panel contains nutrition information. National Food Service Management Institute 16

Nutrition Facts Panel n Serving Sizes n n n More consistent across product lines Stated in household and metric measures Reflect amounts actually eaten National Food Service Management Institute 17

Nutrition Facts Panel Serving sizes are for healthy adults and must be adjusted for children. National Food Service Management Institute 18

Nutrition Facts Panel n Calories from fat National Food Service Management Institute 19

Nutrition Facts Panel n List of nutrients most important to the health of today’s consumers. National Food Service Management Institute 20

Nutrition Facts Panel n Percent Daily Value n n How a food fits into an overall daily diet Based on a 2, 000 calorie diet National Food Service Management Institute 21

Nutrition Facts Panel n Percent Daily Value n n How a food fits into an overall daily diet Based on a 2, 000 calorie diet Percent daily values are based on a 2, 000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. National Food Service Management Institute 22

Nutrition Facts Panel n Daily maximums and minimums n n Maximums and minimums for an overall daily diet Based on a certain calorie diet National Food Service Management Institute 23

Nutrition Facts Panel n Calories per gram n Fat n Carbohydrate n Protein National Food Service Management Institute 24

Definitions Building Blocks for Fun and Healthy Meals, appendix G National Food Service Management Institute 25

Nutrition Facts and Quality n Look for a lower value of n n fat saturated fat sodium Look for a higher value of n n vitamins minerals National Food Service Management Institute 26

Activity 11 Sample A Brand Atlantic Name on Label Chunk Light Tuna in Water Serving Size ¼ cup Servings per 2. 5 Container Calories per 60 Serving Calories from 5 Fat Total Grams of 0. 5 g Fat Grams of National Food Service Management Institute 0 Sample B Sample C Pacific Gulf Solid White Chunk Light Tuna Albacore Tuna in in Vegetable Oil Spring Water ¼ cup 2. 5 70 110 10 50 1 g 6 g 0 1 g 27

CN Labeling Program n n Voluntary Federal program for Child Nutrition Programs Centers using CN labels are protected against audit claims if label serving size is followed National Food Service Management Institute 28

Child Nutrition (CN) Label n n On foods obtained only from wholesale distributors Indicates a food’s contribution to the meal pattern requirements of the Child Nutrition Program n Meat/meat alternates n Juice/juice drinks National Food Service Management Institute 29

CN Label distinctive CN border National Food Service Management Institute 30

CN Label meal pattern contribution statement National Food Service Management Institute 31

CN Label six-digit product identification number National Food Service Management Institute 32

CN Label USDA/FNS authorization statement National Food Service Management Institute 33

CN Label month and year of final FNS approval National Food Service Management Institute 34

CN Label National Food Service Management Institute 35

CN Label Resources appendix C National Food Service Management Institute appendix M 36

CN Label Resources n n USDA/FNS Web site http: //www. fns. usda. gov/c nd/CNlabeling/default. htm National Food Service Management Institute 37

Cost and Quality Product Cost per 6 oz Solid White Albacore Tuna $1. 29 Chunk Light Tuna in Water $0. 59 Chunk Light Tuna in Oil $0. 59 No-drain package—Solid White $2. 22* Albacore No-drain package—Chunk Light $1. 62* *The no-drain package weighs 7 oz. The price in Tuna the table was converted to 6 oz for an equal comparison. 38 National Food Service Management Institute

Cost and Quality The smaller the pea size, the smaller the sieve. National Food Service Management Institute 39

Cost and Quality Sieve Size 1 2 3 4 5 6 Cost $0. 98 $0. 89 $0. 65 $0. 50 $0. 40 National Food Service Management Institute As the cost goes down, the size of the pea goes up. 40

Activity 12 Cost Comparison for No. 2½ Can Tomatoes Product Crushed tomatoes packed in tomato puree Whole-peeled tomatoes packed in tomato puree Diced tomatoes packed in tomato puree National Food Service Management Institute Cost $1. 29 $1. 49 41

Controlling Quality Retail Vendor Your eyes are the best resource for buying quality. National Food Service Management Institute 42

Controlling Quality Wholesale Vendor Food descriptions, not Food specifications National Food Service Management Institute 43

Food Specifications n n n Not generally appropriate for child care centers Lengthy technical documents Not cost-effective for smaller food purchases National Food Service Management Institute 44

Food Specifications n n n Used by USDA’s Agricultural Marketing Service (AMS) to purchase commodity foods Written by trained staff Examples of specifications for donated foods at http: //www. ams. usda. gov/cp/specindex. htm National Food Service Management Institute 45

Food Descriptions Limited to food characteristics that n n can be measured at the kitchen door are absolutely necessary to communicate with a vendor National Food Service Management Institute 46

Food Descriptions Choice Plus: A Reference Guide for Foods and Ingredients National Food Service Management Institute 47

Food Safety Choice Plus Food Safety Supplement National Food Service Management Institute 48

Choice Plus Food Product Sheet National Food Service Management Institute 49

Choice Plus Food Product Sheet Sample Description PEAS, GREEN, FROZEN: to be packed to U. S. Grade A standard; #3 or #4 size. Sample Description PEAS, GREEN, FROZEN: to be packed to U. S. Grade A standard; 20 lb bulk National Food Service Management Institute only. 50

Choice Plus Food Product Sheet Purchasing Tips • Grade standards do not specify sizes; however, some packers offer sized product. • Smaller sizes are more expensive. • If the description does not specify pack size, the bid unit should be per lb. National Food Service Management Institute 51

Choice Plus Food Product Sheet Quality Indicators • Sizes • Grades • Popular Varieties • How Packed National Food Service Management Institute 52

Choice Plus Food Product Sheet Sizes #1 (smallest) through #7 (largest) Not sized National Food Service Management Institute 53

Choice Plus Food Product Sheet Grades U. S. Grade A or U. S. Fancy U. S. Grade B or U. S. Extra Standard U. S. Grade C or U. S. Standard Substandard National Food Service Management Institute 54

Choice Plus Food Product Sheet Popular Varieties • Smooth skin: Name can be used with terms “early, ” “June” or “early June. ” • Sweet green wrinkled (Telephone is best freezing variety). National Food Service Management Institute 55

Choice Plus Food Product Sheet How Packed 2 -lb packages, 12 per case 2½-lb packages, 12 per case 5 -lb packages, 6 per case 20 lb bulk National Food Service Management Institute 56

Using Choice Plus to Write Descriptions Use table of contents to locate product sheet. National Food Service Management Institute 57

Using Choice Plus to Write Descriptions Use table of contents to locate product sheet. Peas, Green, Frozen. . . 173 National Food Service Management Institute 58

Using Choice Plus to Write Descriptions Review the subheadings and decide which quality indicators to include in the description. National Food Service Management Institute 59

Using Choice Plus to Write Descriptions Using the sample descriptions as a guide, write the description with the information under each quality indicator. National Food Service Management Institute 60

Using Choice Plus to Write Descriptions Sample Description PEAS, GREEN, FROZEN: to be packed to U. S. Grade A standard; #3 or #4 size. Oak Street Child Care Center Description PEAS, GREEN, FROZEN: to be packed to U. S. Grade A standard; #2 or #3 size; 6/5 lb. National Food Service Management Institute 61

How to Buy a Copy http: //www. nfsmi. org/ National Food Service Management Institute 62

Food Groups 1 One ingredient -- salt 2 One ingredient plus seasonings -- canned peaches 3 Multiple ingredients -- chicken patty National Food Service Management Institute 63

One-Ingredient Foods § Simple foods § Flour § Sugar § Corn meal § Salt § Pepper § Fresh fruits and vegetables § Mustard § Chicken stock § Standard of identity National Food Service Management Institute 64

Standards of Identity n n Developed by the Federal government Establish the ingredients a food must have to be called a specific name National Food Service Management Institute 65

Standards of Identity n n No need to write descriptions Just write name of food from standard of identity National Food Service Management Institute 66

Standards of Identity appendix 8 National Food Service Management Institute First Choice: A Purchasing Systems Manual for School Food Service 67

Standards of Identity n n Found in Code of Federal Regulations (C. F. R. ) C. F. R. Web site: http: //www. gpoaccess. gov/cfr/index. html National Food Service Management Institute 68

Fresh Fruits and Vegetables n One-ingredient foods n No standard of identity n Grade standard (use in description) National Food Service Management Institute 69

Grade Standards U. S. Grade A U. S. Grade B U. S. Grade C National Food Service Management Institute 70

One-Ingredient. Plus-Seasonings Foods n n Canned and frozen fruits and vegetables Private labels (institutional distributors) n n Based on grade standards Reliable for processed fruits and vegetables National Food Service Management Institute 71

Private Label Equivalents § Fruits § U. S. Grade A or U. S. Fancy = first § U. S. Grade B or U. S. Choice = second § U. S. Grade C or U. S. Standard = third § Vegetables § U. S. Grade A or U. S. Fancy = first § U. S. Grade B or U. S. Extra Standard = second § U. S. Grade C or U. S. Standard = third National Food Service Management Institute 72

One-Ingredient. Plus-Seasonings Foods n In descriptions, simply write down the quality level for the label you want. Packed to U. S. Grade A standard National Food Service Management Institute 73

Brand Chart National Food Service Management Institute 74

Private Label Brand Chart appendix 11 First Choice: A Purchasing Systems Manual for School Food Service http: //www. nfsmi. org/ National Food Service Management Institute 75

Multiple-Ingredient Foods n Highly processed foods n n n Hot dogs Chicken nuggets Largest percentage of budget Most difficult descriptions to write! National Food Service Management Institute 76

There’s never. . . enough time! National Food Service Management Institute 77

Prioritize n n Set priorities when writing descriptions. Use time available for biggest budget items. National Food Service Management Institute 78

Rule of Thumb 80% of dollars spent on 20% of items National Food Service Management Institute 79

Schedule Descriptions! n n n Make a list of all foods and how much you spend on them a year. Develop a schedule for writing descriptions. Work on one description until it is complete. National Food Service Management Institute 80

Schedule Descriptions! Date Week of January 12 Week of February 9 Week of March 9 Food Chicken Nuggets Beef Patties Ground Beef Week of April 6 Week of May 11 Week of June 8 Week of July 13 Pizza Ham Hot Dogs Chicken Patties National Food Service Management Institute Amount Spent $3, 468. 78 $3, 264. 13 $2, 973. 67 $2, 942. 24 $2, 887. 59 $2, 795. 62 $2, 754. 23 81

Important! Do not rush the process! National Food Service Management Institute 82

Before Writing a Description Determine if there is a standard of identity. n Research references for sample descriptions. n Obtain labels from acceptable products and complete an ingredient comparison. n National Food Service Management Institute 83

Save Time By. . . working with other child care center directors in your community! National Food Service Management Institute 84