1. I-62 http://teamnutrition.usda.gov/Resources/foodbuyingguide.html

2. Make sure you are using the most current version of the Food Buying Guide. This Is Found At http://teamnutrition.usda.gov/Resources/fo odbuyingguide.html 63

3. I-64 Look For Revised Sections

4. There is a FREE Food Buying Guide calculator. http://fbg.nfsmi.org/ 65 There is also FREE training on using the Food Buying Guide calculator. http://fbg.nfsmi.org/SelfTutorial.aspx

5. I-66 Column 1: Food As Purchased (AP) pg 5-7 Column 1 tells you the name of the food item and the form(s) in which it is purchased. Is the corn fresh, canned, or frozen? Is it a USDA commodity? Food As Purchased (AP)

6. I-67 Column 2: Purchase Unit What is the unit of purchase for the food? For many foods, the FBG yield data tables list pounds. Other examples of common purchase units include but are not limited to gal, No. 10 can, No. 2 can, No. 300 can and 1-lb. Purchase Unit

7. I-68 Column 3: Servings per Purchase Unit (EP) Column 3 is used in Method 1 for determining the amount of food to purchase or order based on the Servings per Purchase Unit, Edible Portion (EP). Servings per Purchase Unit, EP

8. I-69 Column 4: Serving Size per Meal Contribution The serving sizes listed in this column are commonly used; however, they may not be the serving size planned for a specific menu. Quantities given in columns 3 and 5 change when the serving size in Column 4 is adjusted. Serving Size per Meal Contribution

9. I-70 Columns 3 & 4 For example, a No. 10 can yields 34.1 1/4-c servings of canned heated, drained corn. Servings per Purchase Unit, EP Serving Size per Meal Contribution

10. I-71 Column 5: Purchase Units for 100 Servings Column 5 is used for determining the amount of food to purchase or order based on the purchase units for 100 servings. Purchase Units for 100 Servings

11. I-72 Columns 4 & 5 For example, it takes 3 No. 10 cans of corn, heated and drained to provide 100 1/4-c servings. Serving Size per Meal Contribution Purchase Units for 100 Servings

12. I-73 Column 6 Column 6 is used to determine the amount of food to purchase or order. It is used when the food item, AP, is in a different form than in Column 1 of the FBG yield data table. Additional Information

13. I-74 Food and Form: Column 1, Food As Purchased (AP) Column 4, Food As Served

14. I-75 Use care in selecting the food you are actually using. Look for details on how the product is packed. Column 1: Food As Purchased (AP)

15. I-76 To Calculate the Amount of Food to Buy, You Must Secure Specific Information from School Records Source: Menu, Food Production Records, and Procurement Documents  What is the planned food and form?  How many servings are needed?  What is the planned serving size?

16. I-77 To Calculate the Amount of Food to Buy, You Must Secure Specific Information from the Food Buying Guide Source: Food Buying Guide Yield Data Tables  What is the serving size indicated in FBG yield data table, Column 4?  What is the purchase unit in Column 2?  How many purchase units per 100 servings are needed (Column 5)? Steps on using the Food Buying Guide pg 9

17. I-78 Source: Food Buying Guide Source: Production Record & Food Buying Guide Source: Production Record & Food Buying Guide Multiply= Quantity Needed Nearest Practical Amount to Purchase A Purchase Units for 100 servings (FBG Column 5) B Number of Servings Needed divided by 100 Servings C Serving Size Needed divided by Serving Size Listed (FBG Column 4) D Quantity Needed Calculation: A x B x C=D Nearest Practical Amount to Purchase The Formula

18. I-79 Sliced Peaches Example (pg 12&13) Step 1 –Decide the number of servings of the food needed and the serving size needed. 88 ¼ cup servings needed of canned sliced peaches with juice Step 2 –Use the Formula to determine the quantity needed.

19. I-80 Source: Food Buying Guide A Purchase Units for 100 servings (FBG Column 5) = 2.0 #10 cans Column A

20. I-81 Source: Production Record & Food Buying Guide B Number of Servings Needed divided by 100 Servings = 88/100=.88 Column B

21. I-82 Source: Production Record & Food Buying Guide C Serving Size Needed divided by Serving Size Listed (FBG Column 4) = ¼ cup / ¼ cup =.25 /.25 = 1 Column C

22. I-83 Multiply= Quantity Needed D Quantity Needed Calculation: (A) 2.0 x (B).88 x (C) 1= (D) 1.76 #10 cans Column D

23. I-84 Always Round up to the nearest practical purchasing unit 1.76 #10 cans = 2 #10 cans 2 #10 cans = 1 cases Since #10 cans are purchased by the case (6 #10 cans in a case), the nearest practical amount to purchase is 1 case. Nearest Practical Amount to Purchase

24. I-85 Source: Food Buying Guide Source: Production Record & Food Buying Guide Source: Production Record & Food Buying Guide Multiply= Quantity Needed Nearest Practical Amount to Purchase A Purchase Units for 100 servings (FBG Column 5) B Number of Servings Needed divided by 100 Servings C Serving Size Needed divided by Serving Size Listed (FBG Column 4) D Quantity Needed Calculation: A x B x C=D Nearest Practical Amount to Purchase The Formula

25. I-86 Calculation Example (Prob. #1 pg 14&15) The recipe calls for Corn, whole kernel, vacuum pack, #10 cans. How many cans of corn should be purchased?

26. I-87 Source: Food Buying Guide A Purchase Units for 100 servings (FBG Column 5) = 3.0 #10 cans Column A

27. I-88 Source: Production Record & Food Buying Guide B Number of Servings Needed divided by 100 Servings = 460/100= 4.6 Column B

28. I-89 Source: Production Record & Food Buying Guide C Serving Size Needed divided by Serving Size Listed (FBG Column 4) = ½ cup / ¼ cup =.5 /.25 = 2 Column C

29. I-90 Multiply= Quantity Needed D Quantity Needed Calculation: (A) 3.0 x (B) 4.6 x (C) 2= (D) 27.6 #10 cans Column D

30. I-91 Always Round up to the nearest practical purchasing unit 27.6 #10 cans = 28 #10 cans 28/ 6 (6 cans per case) = 4.7 cases 4.7 cases = 5 cases Since #10 cans are purchased by the case (6 #10 cans in a case), the nearest practical amount to purchase is 5 cases. Nearest Practical Amount to Purchase

31. I-92 Source: Food Buying Guide Source: Production Record & Food Buying Guide Source: Production Record & Food Buying Guide Multiply= Quantity Needed Nearest Practical Amount to Purchase A Purchase Units for 100 servings (FBG Column 5) B Number of Servings Needed divided by 100 Servings C Serving Size Needed divided by Serving Size Listed (FBG Column 4) D Quantity Needed Calculation: A x B x C=D E Nearest Practical Amount to Purchase The Formula

32. I-93 Questions??