1. Food Purchasing for Child Care National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

2. Lesson 7: Receiving, Storing, and Preparing Meals

3. Lesson Objectives Identify actions to take when receiving foods Identify safe methods for properly storing foods Summarize the goals for the food purchasing process

4. Receiving Good Practices Receive, store, and prepare foods in a manner that preserves −quality, −nutrition, and −safety.

5. Invoices and Grocery Lists Confirm the food order is the food received Review prices for accuracy

6. Practice good food safety procedures throughout the entire lifecycle of the product…

7. Receiving Food from Retail Vendors Check off items on grocery list. Separate food by placing raw meat, poultry, and seafood in plastic bags. Keep hazardous foods separate from ready- to-eat foods. Transport perishable foods in a cooler or thermal bag.

8. Receiving Food from Wholesale Vendors Plan for deliveries Visually inspect all items Check for substituted products Reject unacceptable goods

9. When to Reject Food Check the temperatures, color, and odor Observe the cans for dents or bulging Check for melting products or foods that are freezer burned Ensure no foods are frozen together that should be frozen individually

10. Store food in an environment that promotes quality and food safety…

11. Storing Dry Food Well-ventilated room Temperature −50-70 degrees Fahrenheit FIFO Method Away from chemicals, cleaners, and pesticides

12. Storing Frozen Foods Temperature −0 degrees Fahrenheit or below FIFO Method Implement a routine defrosting method

13. Storing Foods in the Refrigerator Temperature −40 degrees or below Store raw meat and poultry away from ready to eat foods FIFO method Check and record temperatures frequently

14. Food Purchasing Goals Food should be safe, nutritious and appealing, high in quality, and cost-efficient.

15. Seminar Recap Planning and evaluating the menu Creating grocery lists Estimating the amount to purchase Purchasing foods from vendors Receiving and store food Preparing safe, nutritious, and appealing meals

16. Questions?

17. National Food Service Management Institute Mission: To provide information and services that promote the continuous improvement of child nutrition programs. Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs.