1. National Food Service Management Institute Section 9: Quality Standards 1 Section 9: Quality Standards (Step 5) Food Purchasing for Child Care Centers With a Dash of Ethics (Section 6)

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 4: Quantities 12 ACTIVITY 8

13. National Food Service Management Institute Section 9: Quality Standards 13 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

14. National Food Service Management Institute Section 9: Quality Standards 14 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

15. National Food Service Management Institute Section 4: Quantities 15 ACTIVITY 9

16. National Food Service Management Institute Section 9: Quality Standards 16 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

17. National Food Service Management Institute Section 9: Quality Standards 17 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

18. National Food Service Management Institute Section 4: Quantities 18 ACTIVITY 10

19. National Food Service Management Institute Section 9: Quality Standards 19 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

20. National Food Service Management Institute Section 9: Quality Standards 20 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

21. National Food Service Management Institute Section 9: Quality Standards 21 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).

22. National Food Service Management Institute Section 9: Quality Standards 22 Nutrition Facts Panel The title—Nutrition Facts—signals the panel contains nutrition information.

23. National Food Service Management Institute Section 9: Quality Standards 23 Nutrition Facts Panel Serving Sizes More consistent across product lines Stated in household and metric measures Reflect amounts actually eaten

24. National Food Service Management Institute Section 9: Quality Standards 24 Serving sizes are for healthy adults and must be adjusted for children. Nutrition Facts Panel

25. National Food Service Management Institute Section 9: Quality Standards 25 Nutrition Facts Panel Calories Calories from fat

26. National Food Service Management Institute Section 9: Quality Standards 26 Nutrition Facts Panel List of nutrients most important to the health of today’s consumers.

27. National Food Service Management Institute Section 9: Quality Standards 27 Nutrition Facts Panel Percent Daily Value How a food fits into an overall daily diet Based on a 2,000 calorie diet

28. National Food Service Management Institute Section 9: Quality Standards 28 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.

29. National Food Service Management Institute Section 9: Quality Standards 29 Nutrition Facts Panel Daily maximums and minimums Maximums and minimums for an overall daily diet Based on a certain calorie diet

30. National Food Service Management Institute Section 9: Quality Standards 30 Nutrition Facts Panel Calories per gram Fat Carbohydrate Protein

31. National Food Service Management Institute Section 9: Quality Standards 31 Definitions Building Blocks for Fun and Healthy Meals, appendix G

32. National Food Service Management Institute Section 9: Quality Standards 32 Nutrition Facts and Quality Look for a lower value of fat saturated fat sodium Look for a higher value of vitamins minerals

33. National Food Service Management Institute Section 4: Quantities 33 ACTIVITY 11

34. National Food Service Management Institute Section 9: Quality Standards 34 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

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

36. National Food Service Management Institute Section 9: Quality Standards 36 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

37. National Food Service Management Institute Section 9: Quality Standards 37 CN Label distinctive CN border

38. National Food Service Management Institute Section 9: Quality Standards 38 CN Label meal pattern contribution statement

39. National Food Service Management Institute Section 9: Quality Standards 39 CN Label six-digit product identification number

40. National Food Service Management Institute Section 9: Quality Standards 40 CN Label USDA/FNS authorization statement

41. National Food Service Management Institute Section 9: Quality Standards 41 CN Label month and year of final FNS approval

42. National Food Service Management Institute Section 9: Quality Standards 42 CN Label

43. National Food Service Management Institute Section 9: Quality Standards 43 CN Label Resources appendix M appendix C

44. National Food Service Management Institute Section 9: Quality Standards 44 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

45. National Food Service Management Institute Section 9: Quality Standards 45 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.

46. National Food Service Management Institute Section 9: Quality Standards 46 Cost and Quality The smaller the pea size, the smaller the sieve.

47. National Food Service Management Institute Section 9: Quality Standards 47 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

48. National Food Service Management Institute Section 4: Quantities 48 ACTIVITY 12

49. National Food Service Management Institute Section 9: Quality Standards 49 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

50. National Food Service Management Institute Section 9: Quality Standards 50 Your eyes are the best resource for buying quality. Controlling Quality Retail Vendor

51. National Food Service Management Institute Section 9: Quality Standards 51 Food descriptions, not Food specifications Controlling Quality Wholesale Vendor

52. National Food Service Management Institute Section 9: Quality Standards 52 Not generally appropriate for child care centers Lengthy technical documents Not cost-effective for smaller food purchases Food Specifications

53. National Food Service Management Institute Section 9: Quality Standards 53 Limited to food characteristics that can be measured at the kitchen door are absolutely necessary to communicate with a vendor Food Descriptions

54. National Food Service Management Institute Section 9: Quality Standards 54 One ingredient -- salt One ingredient plus seasonings -- canned peaches Multiple ingredients -- chicken patty 1 2 3 Food Groups

55. National Food Service Management Institute Section 9: Quality Standards 55  Simple foods  Flour  Sugar  Corn meal  Salt  Pepper  Fresh fruits and vegetables  Mustard  Chicken stock  Standard of identity One-Ingredient Foods

56. National Food Service Management Institute Section 9: Quality Standards 56 Standards of Identity Developed by the Federal government Establish the ingredients a food must have to be called a specific name

57. National Food Service Management Institute Section 9: Quality Standards 57 Standards of Identity No need to write descriptions Just write name of food from standard of identity

58. National Food Service Management Institute Section 9: Quality Standards 58 Standards of Identity Found in Code of Federal Regulations (C.F.R.) C.F.R. Web site: http://www.gpoaccess.gov/cfr/index.html

59. National Food Service Management Institute Section 9: Quality Standards 59 Fresh Fruits and Vegetables One-ingredient foods No standard of identity Grade standard (use in description)

60. National Food Service Management Institute Section 9: Quality Standards 60 U.S. Grade A U.S. Grade B U.S. Grade C Grade Standards

61. National Food Service Management Institute Section 9: Quality Standards 61 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

62. National Food Service Management Institute Section 9: Quality Standards 62 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

63. National Food Service Management Institute Section 9: Quality Standards 63 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

64. National Food Service Management Institute Section 9: Quality Standards 64 Brand Chart

65. National Food Service Management Institute Section 9: Quality Standards 65 Multiple-Ingredient Foods Highly processed foods Hot dogs Chicken nuggets Largest percentage of budget Most difficult descriptions to write!

66. National Food Service Management Institute Section 9: Quality Standards 66 There’s never...... enough time!

67. National Food Service Management Institute Section 9: Quality Standards 67 Prioritize Set priorities when writing descriptions. Use time available for biggest budget items.

68. National Food Service Management Institute Section 9: Quality Standards 68 80% of dollars spent on 20% of items Rule of Thumb

69. National Food Service Management Institute Section 9: Quality Standards 69 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.

70. National Food Service Management Institute Section 9: Quality Standards 70 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

71. National Food Service Management Institute Section 9: Quality Standards 71 Important! Do not rush the process!

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

73. National Food Service Management Institute Section 9: Quality Standards 73 Save Time By...... working with other child care center directors in your community!

74. National Food Service Management Institute A Dash of Ethics (Section 6) Section 9: Quality Standards 74

75. National Food Service Management Institute Section 6: Ethics 75 what is good or bad and moral duty and obligation. Ethics A serious topic that deals with

76. National Food Service Management Institute Section 6: Ethics 76 Professional Ethics The principles of conduct governing an individual or a group

77. National Food Service Management Institute Section 6: Ethics 77 Federal Principle All child care centers must have a written standard of conduct for their employees to follow.

78. National Food Service Management Institute Section 6: Ethics 78 Standard of Conduct 7 C.F.R. pt. 3019.42

79. National Food Service Management Institute Section 6: Ethics 79 Rule of Thumb If you question an action, do not proceed!

80. National Food Service Management Institute In closing… Top Five Reasons to Use This Information Section 9: Quality Standards 80

81. National Food Service Management Institute

83. Please Complete the Evaluation in your Handouts. Thank you!

84. National Food Service Management Institute THE END PRESENTED BY Mary Lynn Jackson, SNS