Food purchasing for child care

Food Purchasing for Child Care National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054 Food Purchasing for Child Care provides good practices for purchasing foods… Planning, purchasing, and serving healthful foods helps to ensure children start out on the right path… Food Purchasing Goals All food should be • safe, • nutritious and appealing, • high in quality, and • cost-efficient Six Step Process Plan the menu Create a grocery list Estimate the amount to purchase Purchase food Receive and store food Prepare meals The Note Pages are designed for documenting useful information… Lesson 1: Working With the Menu Lesson 1: Working With the Menu Menus help you −create a grocery list, −estimate the amount of food to purchase, −purchase food, −receive and store food, and −prepare meals Lesson Objectives • State the benefits of using cycle menus • Identify strategies for planning nutritious and appealing meals • State the benefits of reviewing menus prior to purchasing foods Lesson 7: Receiving, Storing, and Preparing Meals Lesson Objectives • Identify actions to take when receiving foods • Identify safe methods for properly storing foods • Summarize the goals for the food purchasing process Receiving Good Practices • Receive, store, and prepare foods in a manner that preserves − quality, − nutrition, and − safety Invoices and Grocery Lists • Confirm the food order is the food received • Review prices for accuracy Practice good food safety procedures throughout the entire lifecycle of the product… 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 Receiving Food from Wholesale Vendors • Plan for deliveries • Visually inspect all items • Check for substituted products • Reject unacceptable goods 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 Store food in an environment that promotes quality and food safety… Storing Dry Food • Well-ventilated room • Temperature − 50-70 degrees Fahrenheit • FIFO Method • Away from chemicals, cleaners, and pesticides Storing Frozen Foods • Temperature − degrees Fahrenheit or below • FIFO Method • Implement a routine defrosting method 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 Food Purchasing Goals Food should be • safe, • nutritious and appealing, • high in quality, and • cost-efficient 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 Questions? [...]... flexibility • Cycle menus make food shopping easier Menu Planning Process • Always plan menus before purchasing food • Meet the CACFP Meal Pattern requirements • Select the main dish first • Add the remaining food components Planning Nutritious Meals • Serve a variety of foods • Ensure foods are not repeated more than once a week • Increase fiber • Limit the number of fried and high-fat foods Planning Nutritious... • Limit sweetened foods • Serve fewer high-salt (sodium foods) • Include foods that provide vitamin A & C • Include iron-rich foods Planning Appealing Meals • Include different shapes, colors, textures, & tastes • Incorporate herbs and spices • Think about culture • Plan new foods with familiar favorites Question? Did you know children under the age of four, pose the highest risk for choking? Age 4... the highest risk for choking? Age 4 and Under • Higher risk for choking • Tend to explore using the mouth • Developing new skills i.e chewing Foods to Avoid • Round • Hard • Small • Thick • Sticky • Smooth • Slippery • Larger than ½ inch Reviewing Menus • Foods are in compliance with CACFP Meal Patterns • Within budget • Appropriate for the children Lesson Recap • Planning menus is the first step •... when purchasing foods Tools and Grocery Lists • Menus • Standardized Recipes • Food Inventory • Availability of Products Inventory • Outlines what you have on hand and what you need to purchase • Divide the inventory into two parts: − Stock items − Menu-driven items Stock Items • Known as staples or standard inventory items • Have a pre-determined quantity • Kept on hand at all times • Purchase foods... Grocery Lists • Saves time and money • Helps meet the program requirements Product Availability • Are the foods available for purchase? • Are the foods within budget or too expensive? Determine How Often to Purchase • No set rules • Start with a one-week grocery list • Identify the best method for meeting the programs needs Lesson Recap Planning Grocery Lists • Tools – maintaining an inventory • Stock... Stock items − Menu-driven items Stock Items • Known as staples or standard inventory items • Have a pre-determined quantity • Kept on hand at all times • Purchase foods based on the inventory Stock Item Foods • Generally used each week • Non-perishable • Inexpensive to safely maintain Menu-Driven Items • Known as menu items • Generally expensive • Perishable • May take up too much space • Purchased only .. .Food Purchasing for Child Care provides good practices for purchasing foods… Planning, purchasing, and serving healthful foods helps to ensure children start out on the right path… Food Purchasing. .. menus make food shopping easier Menu Planning Process • Always plan menus before purchasing food • Meet the CACFP Meal Pattern requirements • Select the main dish first • Add the remaining food components... −estimate the amount of food to purchase, −purchase food, −receive and store food, and −prepare meals Lesson Objectives • State the benefits of using cycle menus • Identify strategies for planning nutritious