1. State Conference 2014 DIVISON OF PURCHASING AND FOOD DISTRIBUITON

2. Fruit Shortage for SY 2015 Louis Crumbley, Crumbley Paper and Food Service

3. New to the Bid For School Year 2015

5. Sausage You will have an opportunity this afternoon to taste a new sausage patty developed specifically for Mississippi. This patty is a soy protein/pork blend that brings the saturated fat down to 10% of calories. This will allow you to menu sausage more at breakfast. The sodium level is lower also.

6. Liquid Whole and Hard-Cooked Eggs We have removed fresh, shell eggs from the bids. We have replaced them with refrigerated, liquid whole eggs (15/2-pound cartons per case, about 18 eggs per carton) and hard-cooked eggs (12/12 dozen per case). This was done for the ease in use in your schools (no more shelling boiled eggs and cracking fresh eggs, a more consistent cost and ease of shipment – no breakage. These products have good shelf life. For the refrigerated liquid whole eggs it is unopened shelf life of at least 12 weeks after manufacture. (Opened shelf life at least 3 days). For the hard cooked, it is 70 days unopened and 5 days once opened.

7. Pastas All pastas including the egg noodles and lasagna noodles are now whole- grain rich. The brands distributors are shipping (Zerega) are a blend of Whole Wheat and Enrich Durum flours. They cannot be mixed with non- whole grain pastas or the final product would go below the mandated 50% whole grain.

8. Whole Grains At this point we have moved all items that you typically use in the breakfast and lunch programs to whole grain rich. This year your baking products such as corn meals and flours are whole grain rich. We left Item 358 All Purpose Flour as non-whole grain so that you can use it with stone ground corn meal. However you cannot mix it with Item 360 Ultragrain which is already a 50/50 blend. You may want to allow your staff time to work with recipes using the stone- ground corn meals if they have not used them before.

9. Items Remaining In Warehouses As of June 26 Crumbley Item 367White Cake Mix (159 cases) * Item 368Yellow Cake Mix (101 cases) * Item 369Devil’s Food Cake Mix (46 cases) * Item 200Bulk non-whole grain croutons (40 cases) * Item 359Self-Rising (non-whole grain) Flour (29 bags) * Item 390Self-Rising White (non-whole grain) Corn Meal (20 bags) * Item 362Plain Yellow (non-whole grain) Corn Meal (104) * Item 206Non-Whole Grain Salad Crackers (114 cases) Briggs Item 221 Snack Mix (38 cases) Item 206 Salad Crackers (26 cases) Merchants Item 528Non-Whole Grain Shrimp Poppers It is OK to use these non-whole grain items until the distributors have depleted their inventory. * Means you will have to ask for them by calling the distributor. More information available on Purchasing Log-In Page

10. Non-Whole Grain Items Still on Bid Item 417 – Ravioli – Doesn’t provide a grain serving – not whole grain The following items will remain for snack programs and Head Start centers only: 211 and 212 snack crackers, 209 animal crackers, 208 bulk snack cracker (Townhouse), 229 bulk chocolate chip cookies, 230 bulk vanilla wafers. 210, 202 and 203 are graham crackers products and may only be served as a dessert in school lunch – can be menued as a grain at breakfast. Items 101 and 102 Gourmet Cookies Carnival and Oatmeal Cranberry: these are not whole grain and can’t be used as desserts or extra foods sales. They are there for catering and special events.

11. What About Grits While you may not menu the non-whole grain grits to meet a grain component you can serve them as you do bacon and hash browns (can’t be counted as a vegetable at breakfast unless you serve 2 cups of the other types of vegetables). Count them in the nutrient analysis but not as a meal component. Grits cost you literally pennies per serving while stone-ground grits are much more expensive and have long cook times. You will have to meet the minimum grain serving with another item such as toast or biscuit.

12. Non-Whole Grain Desserts USDA will only allow two servings per week of grain-based desserts. Our cookies are whole grain (.5 grain servings each) and we have added a whole-grain brownie mix, but at this time there are no whole-grain cake mixes commercially available. We will continue to look for options for those products.

13. Sodium In SY 2015 we will be looking at more ways to reduce sodium – particularly in breakfast. We know you will have problems with the two-grain biscuit at breakfast. We will be working with manufacturers for a lower sodium, whole grain biscuit that we can have in place by January. So far we have reduced sodium in canned vegetables, soups and bases, and by replacing high sodium seasoning mixes with the no-added sodium spice blends.

14. What we will be looking at In 2015 Lower sodium items as we begin to see where the need is during the coming year. We will need your input as you complete your menus so that we know where we need to switch to lower sodium varieties. Replacement fruit items to supplement the low supply of canned fruits. Alternative cake mixes

15. Future New Items Distributor Slots 550 Purchased Items 86 USDA Donated Food Slots 18 DOD Miss. Product Slots 654 total slots at distributors Slots = space reserved in distributor warehouse dedicated to school products. Total purchases for full-line distribution were $82 million. Total rebates distributed were over $4.5 million. Total cases shipped including full-line, commodity and Miss. Farm to School were right at 4.2 million cases. (This doesn’t include produce, milk or ice cream.)

16. What Does That Mean To Schools There is a saturation point for number of items on the bid. Too many and we eliminate bidders. Without competition you have no bid. In the future to add new items that you need and want, we will have to look at removing older items with lower usage.

17. Ice Cream for SY 2015 Because Ice Cream is a true competitive food under Mississippi State Board Policy, our products had to follow the “Smart Snacks” guidelines. However both ice cream distributors offer a full line of sandwiches, cups (including frozen yogurt), ice- cream on a stick, and cones. Just will not have the specialty bars like the Snickers or Twix. Those are disallowed under the new rules.

18. Back-to-School Orders Distributors are encouraging you to place your back-to-school orders as early as possible. There are a lot of new items that distributors have no way of gauging how much you will purchase. Remember you can go ahead and place the orders but key in the delivery for later. This will allow distributors to reorder if demand is greater than anticipated.

19. REPORTING COMPLAINTS AND RESPONDING TO RECALLS

20. Reporting Complaints about USDA Foods This is the minimum of what we have to have in order to make the report. USDA will not take reports that don’t have this information. Product name and code number Description of the problem Date your agency received the product Quantity of product involved Quantity and physical address of product remaining DO Number Any lot numbers (printed on cases) or can codes (printed on top of each can) printed on the packaging Establishment number of the plant processing any meat, poultry, or egg product Your name, address, and phone number If complaint comes from someone else, report their name and contact information Report of any illness or injury (ask if a doctor was seen, or if the health department conducted an investigation) Photograph of foreign object or problem (optional but strongly encouraged) Measurements of the foreign object (or put something beside the object like a ruler to show demonstrate the size in a picture).

23. Picture If you aren’t sure about the code dates on the case, just take pictures of all sides and send them to us. We are aware that often your manager doesn’t report the problem until after the cases have been tossed. Purchasing will accept complaints without case or can information to establish trends; however, USDA will not accept a complaint with out the information.

24. FOOD RECALLS Initial Contact from our office will always be by phone. Follow-ups will be e-mail and posting on website Crucial that you notify your staff to look for recalled products (with lot numbers) immediately Anything being served should be pulled from the line Product must be immediately segregated and marked as: Do Not Use Monitor communication for this office and respond with correct information. We will provide you with disposal and any reimbursement information. Do Not Use !!!

25. USDA Donated Foods Canned Fruits will probably be a problem again this year. USDA has changed the way they are doing things in soliciting bids and issuing contracts to canners to try to lock in more orders Beef could be a problem if the costs continue to rise. Orders may have to be cancelled if the prices rise high enough. USDA is moving deli meats to lower sodium. They have the nutrition facts sheets for the ham available only. The sodium is 238 mg/ounce serving. We don’t have information yet on the turkey. New this year – Greek Yogurt Pilot Program in a few school districts in the state.

26. USDA Turkey Products USDA has informed us that due to lack of bids and a very tight supply, they have cancelled some orders for Turkey Roasts, Turkey Deli Meat and Turkey Hams for the Fall, 2014. Smoked Turkey Deli – 5 orders cancelled – only 1 truck to Briggs and 1 to Merchants Turkey Roasts – 5 orders cancelled – only Briggs regions will get their roasts Turkey Hams – all orders cancelled for fall. Turkey Breast Deli – we will get our 3 DO’s that were ordered for the fall. We will keep you informed of available replacement products

27. FFAVORS Ordering We will continue with this program in the upcoming year. Though there were some districts that were reluctant to participate last year the majority did participate and found the program to be a plus. If you do not wish to participate in the upcoming school year, please let is know so your funds can be allocated to other school districts.

28. MDE/MDAC Farm to School Program Record year for the Miss. Farm to School Program that utilizes DOD Fresh Funds Your total orders were $1.05 million in projected purchases and representing over 31,000 cases of produce. (That is about a 400% increase over previous years.) We are seeing old favorites back such as seedless watermelons and new items like fresh frozen corn cobettes and fresh frozen green beans and turnip greens.

29. These will be given to you tomorrow as you leave the conference.