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

2. National Food Service Management Institute Section 9: Quality Standards 2 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, Lesson Objectives The learner will be able to

3. National Food Service Management Institute Section 9: Quality Standards 3 explain the Nutrition Facts panel of a food label, identify resources for advanced information on quality standards, and Lesson Objectives The learner will be able to

4. National Food Service Management Institute Section 9: Quality Standards 4 decide which foods are of better quality. Lesson Objectives The learner will be able to

5. National Food Service Management Institute Section 9: Quality Standards 5 Defining/Measuring Quality Ingredient list on the label Nutrient content information CN label information Taste Appearance Children’s acceptance Food preparation Grade standards Cost

6. National Food Service Management Institute Section 9: Quality Standards 6 Quality Standards Reading food labels is a key element in developing quality standards.

7. National Food Service Management Institute Section 9: Quality Standards 7 Retail and Wholesale Labels 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

8. National Food Service Management Institute Section 9: Quality Standards 8 Ingredient List The ingredients are listed in descending order by weight.

9. National Food Service Management Institute Section 9: Quality Standards 9 Ingredient List The ingredients are listed in descending order by weight. 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 acid pyrophosphate), dextrose, enriched yellow corn meal (niacin, reduced iron, thiamine mononitrate, riboflavin), mono and diglycerides, dried whey, sugar, dried yeast, sodium alginate, natural flavor. Fried in vegetable oil.

10. National Food Service Management Institute Section 9: Quality Standards 10 Ingredient Lists 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.

11. National Food Service Management Institute Section 9: Quality Standards 11 Language Question? NFSMI can help you! Phone: 800-321-3054 Fax: 800-321-3061 E-mail: nfsmi@olemiss.edunfsmi@olemiss.edu Web site: http://www.nfsmi.org http://www.nfsmi.org NFSMI 800-321-3054

12. National Food Service Management Institute Section 9: Quality Standards 12 Activity 8 Sample ASample BSample C BrandCopperSpotCleo Name on Label Sliced Peaches, Yellow Cling Peaches in Heavy Syrup Lite Sliced Peaches, Pear Juice from Concentrate Lite Sliced Peaches, Yellow Cling Peaches in Extra Light Syrup 1st ingredientPeaches 2nd ingredientWater 3rd ingredientCorn SyrupPear Juice from Concentrate Sugar 4th ingredientSugar

13. National Food Service Management Institute Section 9: Quality Standards 13 Activity 9 Sample ASample BSample CSample D BrandMaple BrandHickory BrandAsh BrandCypress Brand Name on LabelVegetarian Blend Refried Beans Fat Free Refried Beans Refried BeansFat Free Refried Beans 1st ingredientCooked Pinto Beans 2nd ingredientWater 3rd ingredientSalt 4th ingredientSoybean OilDried Pink BeansPartially Hydrogenated Lard with BHA and BHT to protect flavor Onion Powder 5th ingredientDried Pink BeansDried Onions and Dried Garlic Onion PowderGarlic Powder 6th ingredientSoybean OilChili Pepper

14. National Food Service Management Institute Section 9: Quality Standards 14 Activity 10 Sample ASample BSample C BrandAtlanticPacificGulf Name on Label Chunk Light Tuna in Water Solid White Albacore Tuna in Spring Water Chunk Light Tuna in Vegetable Oil 1st ingredientChunk Light Tuna Solid White TunaChunk Light Tuna 2nd ingredientWaterSpring WaterSoybean Oil 3rd ingredientVegetable Broth (contains soy) 4th ingredientSalt 5th ingredientPyrophosphate

15. National Food Service Management Institute Section 9: Quality Standards 15 Retail Food Labels Retail food labels must contain all the information required on all food labels plus serving sizes (found on the Nutrition Facts panel).

16. National Food Service Management Institute Section 9: Quality Standards 16 Nutrition Facts Panel The title—Nutrition Facts—signals the panel contains nutrition information.

17. National Food Service Management Institute Section 9: Quality Standards 17 Nutrition Facts Panel Serving Sizes More consistent across product lines Stated in household and metric measures Reflect amounts actually eaten

18. National Food Service Management Institute Section 9: Quality Standards 18 Serving sizes are for healthy adults and must be adjusted for children. Nutrition Facts Panel

19. National Food Service Management Institute Section 9: Quality Standards 19 Nutrition Facts Panel Calories Calories from fat

20. National Food Service Management Institute Section 9: Quality Standards 20 Nutrition Facts Panel List of nutrients most important to the health of today’s consumers.

21. National Food Service Management Institute Section 9: Quality Standards 21 Nutrition Facts Panel Percent Daily Value How a food fits into an overall daily diet Based on a 2,000 calorie diet

22. National Food Service Management Institute Section 9: Quality Standards 22 Nutrition Facts Panel Percent Daily Value 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.

23. National Food Service Management Institute Section 9: Quality Standards 23 Nutrition Facts Panel Daily maximums and minimums Maximums and minimums for an overall daily diet Based on a certain calorie diet

24. National Food Service Management Institute Section 9: Quality Standards 24 Nutrition Facts Panel Calories per gram Fat Carbohydrate Protein

25. National Food Service Management Institute Section 9: Quality Standards 25 Definitions Building Blocks for Fun and Healthy Meals, appendix G

26. National Food Service Management Institute Section 9: Quality Standards 26 Nutrition Facts and Quality Look for a lower value of fat saturated fat sodium Look for a higher value of vitamins minerals

27. National Food Service Management Institute Section 9: Quality Standards 27 Activity 11 Sample ASample BSample C BrandAtlanticPacificGulf Name on LabelChunk Light Tuna in Water Solid White Albacore Tuna in Spring Water Chunk Light Tuna in Vegetable Oil Serving Size¼ cup Servings per Container 2.5 Calories per Serving 6070110 Calories from Fat51050 Total Grams of Fat0.5 g1 g6 g Grams of Saturated Fat 001 g Sodium250 mg

28. National Food Service Management Institute Section 9: Quality Standards 28 Voluntary Federal program for Child Nutrition Programs Centers using CN labels are protected against audit claims if label serving size is followed CN Labeling Program

29. National Food Service Management Institute Section 9: Quality Standards 29 On foods obtained only from wholesale distributors Indicates a food’s contribution to the meal pattern requirements of the Child Nutrition Program Meat/meat alternates Juice/juice drinks Child Nutrition (CN) Label

30. National Food Service Management Institute Section 9: Quality Standards 30 CN Label distinctive CN border

31. National Food Service Management Institute Section 9: Quality Standards 31 CN Label meal pattern contribution statement

32. National Food Service Management Institute Section 9: Quality Standards 32 CN Label six-digit product identification number

33. National Food Service Management Institute Section 9: Quality Standards 33 CN Label USDA/FNS authorization statement

34. National Food Service Management Institute Section 9: Quality Standards 34 CN Label month and year of final FNS approval

35. National Food Service Management Institute Section 9: Quality Standards 35 CN Label

36. National Food Service Management Institute Section 9: Quality Standards 36 CN Label Resources appendix M appendix C

37. National Food Service Management Institute Section 9: Quality Standards 37 CN Label Resources USDA/FNS Web site http://www.fns.usda.gov/c nd/CNlabeling/default.htm http://www.fns.usda.gov/c nd/CNlabeling/default.htm

38. National Food Service Management Institute Section 9: Quality Standards 38 Cost and Quality ProductCost 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 Albacore$2.22* No-drain package — Chunk Light Tuna$1.62* * The no-drain package weighs 7 oz. The price in the table was converted to 6 oz for an equal comparison.

39. National Food Service Management Institute Section 9: Quality Standards 39 Cost and Quality The smaller the pea size, the smaller the sieve.

40. National Food Service Management Institute Section 9: Quality Standards 40 Cost and Quality As the cost goes down, the size of the pea goes up. Sieve SizeCost 1 $0.98 2 3 $0.89 4 $0.65 5 $0.50 6 $0.40

41. National Food Service Management Institute Section 9: Quality Standards 41 Activity 12 ProductCost Crushed tomatoes packed in tomato puree$1.29 Whole-peeled tomatoes packed in tomato puree$1.49 Diced tomatoes packed in tomato puree$1.49 Cost Comparison for No. 2½ Can Tomatoes

42. National Food Service Management Institute Section 9: Quality Standards 42 Your eyes are the best resource for buying quality. Controlling Quality Retail Vendor

43. National Food Service Management Institute Section 9: Quality Standards 43 Food descriptions, not Food specifications Controlling Quality Wholesale Vendor

44. National Food Service Management Institute Section 9: Quality Standards 44 Not generally appropriate for child care centers Lengthy technical documents Not cost-effective for smaller food purchases Food Specifications

45. National Food Service Management Institute Section 9: Quality Standards 45 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 http://www.ams.usda.gov/cp/specindex.htm Food Specifications

46. National Food Service Management Institute Section 9: Quality Standards 46 Limited to food characteristics that can be measured at the kitchen door are absolutely necessary to communicate with a vendor Food Descriptions

47. National Food Service Management Institute Section 9: Quality Standards 47 Food Descriptions Choice Plus: A Reference Guide for Foods and Ingredients

48. National Food Service Management Institute Section 9: Quality Standards 48 Food Safety Choice Plus Food Safety Supplement

49. National Food Service Management Institute Section 9: Quality Standards 49 Choice Plus Food Product Sheet

50. National Food Service Management Institute Section 9: Quality Standards 50 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 only.

51. National Food Service Management Institute Section 9: Quality Standards 51 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.

52. National Food Service Management Institute Section 9: Quality Standards 52 Choice Plus Food Product Sheet Quality Indicators Sizes Grades Popular Varieties How Packed

53. National Food Service Management Institute Section 9: Quality Standards 53 Choice Plus Food Product Sheet Sizes #1 (smallest) through #7 (largest) Not sized

54. National Food Service Management Institute Section 9: Quality Standards 54 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

55. National Food Service Management Institute Section 9: Quality Standards 55 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).

56. National Food Service Management Institute Section 9: Quality Standards 56 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

57. National Food Service Management Institute Section 9: Quality Standards 57 Using Choice Plus to Write Descriptions Use table of contents to locate product sheet.

58. National Food Service Management Institute Section 9: Quality Standards 58 Use table of contents to locate product sheet. Peas, Green, Frozen..... 173 Using Choice Plus to Write Descriptions

59. National Food Service Management Institute Section 9: Quality Standards 59 Review the subheadings and decide which quality indicators to include in the description. Using Choice Plus to Write Descriptions

60. National Food Service Management Institute Section 9: Quality Standards 60 Using the sample descriptions as a guide, write the description with the information under each quality indicator. Using Choice Plus to Write Descriptions

61. National Food Service Management Institute Section 9: Quality Standards 61 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. Using Choice Plus to Write Descriptions

62. National Food Service Management Institute Section 9: Quality Standards 62 How to Buy a Copy http://www.nfsmi.org/

63. National Food Service Management Institute Section 9: Quality Standards 63 One ingredient -- salt One ingredient plus seasonings -- canned peaches Multiple ingredients -- chicken patty 1 2 3 Food Groups

64. National Food Service Management Institute Section 9: Quality Standards 64  Simple foods  Flour  Sugar  Corn meal  Salt  Pepper  Fresh fruits and vegetables  Mustard  Chicken stock  Standard of identity One-Ingredient Foods

65. National Food Service Management Institute Section 9: Quality Standards 65 Standards of Identity Developed by the Federal government Establish the ingredients a food must have to be called a specific name

66. National Food Service Management Institute Section 9: Quality Standards 66 Standards of Identity No need to write descriptions Just write name of food from standard of identity

67. National Food Service Management Institute Section 9: Quality Standards 67 First Choice: A Purchasing Systems Manual for School Food Service Standards of Identity appendix 8

68. National Food Service Management Institute Section 9: Quality Standards 68 Standards of Identity Found in Code of Federal Regulations (C.F.R.) C.F.R. Web site: http://www.gpoaccess.gov/cfr/index.html

69. National Food Service Management Institute Section 9: Quality Standards 69 Fresh Fruits and Vegetables One-ingredient foods No standard of identity Grade standard (use in description)

70. National Food Service Management Institute Section 9: Quality Standards 70 U.S. Grade A U.S. Grade B U.S. Grade C Grade Standards

71. National Food Service Management Institute Section 9: Quality Standards 71 One-Ingredient- Plus-Seasonings Foods Canned and frozen fruits and vegetables Private labels (institutional distributors) Based on grade standards Reliable for processed fruits and vegetables

72. National Food Service Management Institute Section 9: Quality Standards 72 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

73. National Food Service Management Institute Section 9: Quality Standards 73 One-Ingredient- Plus-Seasonings Foods In descriptions, simply write down the quality level for the label you want. Packed to U.S. Grade A standard

74. National Food Service Management Institute Section 9: Quality Standards 74 Brand Chart

75. National Food Service Management Institute Section 9: Quality Standards 75 First Choice: A Purchasing Systems Manual for School Food Service Private Label Brand Chart appendix 11 http://www.nfsmi.org/

76. National Food Service Management Institute Section 9: Quality Standards 76 Multiple-Ingredient Foods Highly processed foods Hot dogs Chicken nuggets Largest percentage of budget Most difficult descriptions to write!

77. National Food Service Management Institute Section 9: Quality Standards 77 There’s never...... enough time!

78. National Food Service Management Institute Section 9: Quality Standards 78 Prioritize Set priorities when writing descriptions. Use time available for biggest budget items.

79. National Food Service Management Institute Section 9: Quality Standards 79 80% of dollars spent on 20% of items Rule of Thumb

80. National Food Service Management Institute Section 9: Quality Standards 80 Schedule Descriptions! 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.

81. National Food Service Management Institute Section 9: Quality Standards 81 Schedule Descriptions! DateFoodAmount Spent Week of January 12Chicken Nuggets$3,468.78 Week of February 9Beef Patties$3,264.13 Week of March 9Ground Beef$2,973.67 Week of April 6Pizza$2,942.24 Week of May 11Ham$2,887.59 Week of June 8Hot Dogs$2,795.62 Week of July 13Chicken Patties$2,754.23

82. National Food Service Management Institute Section 9: Quality Standards 82 Important! Do not rush the process!

83. National Food Service Management Institute Section 9: Quality Standards 83 Before Writing a Description Determine if there is a standard of identity. Research references for sample descriptions. Obtain labels from acceptable products and complete an ingredient comparison.

84. National Food Service Management Institute Section 9: Quality Standards 84 Save Time By...... working with other child care center directors in your community!