section 9: quality standards (step 5)

Section 9: Quality Standards 1 National Food Service Management Institute

Section 9: Section 9: Quality Standards Quality Standards

(Step 5)(Step 5)

Food Purchasing Food Purchasing for Child Care Centersfor Child Care Centers


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 ObjectivesLesson Objectives

The learner will be able to


explain the Nutrition Facts panel of a food label,

identify resources for advanced information on quality standards, and




decide which foods are of better quality.




Defining/Measuring QualityDefining/Measuring Quality

Ingredient list on the label Nutrient content information CN label information Taste Appearance Children’s acceptance Food preparation Grade standards Cost


Quality StandardsQuality Standards

Reading food labels is a key

element in developing quality

standards.


Retail and Wholesale LabelsRetail 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


Ingredient ListIngredient List

The ingredients are listed in descending order by weight.


Ingredient ListIngredient 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.


Ingredient ListsIngredient 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.


Language Question?Language Question?

NFSMI can help you! Phone: 800-321-3054

Fax: 800-321-3061

E-mail: [email protected]

Web site: http://www.nfsmi.org

NFSMI800-321-3054


Activity 8Activity 8

Sample A Sample B Sample C

Brand Copper Spot CleoName 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 ingredient Peaches Peaches Peaches2nd ingredient Water Water Water3rd ingredient Corn Syrup Pear Juice from

ConcentrateSugar

4th ingredient Sugar


Activity 9Activity 9Sample A Sample B Sample C Sample D

Brand Maple Brand Hickory Brand Ash Brand Cypress BrandName on Label Vegetarian Blend

Refried BeansFat Free Refried Beans

Refried Beans Fat Free Refried Beans

1st ingredient Cooked Pinto Beans

Cooked Pinto Beans

Cooked Pinto Beans

Cooked Pinto Beans

2nd ingredient Water Water Water Water3rd ingredient Salt Salt Salt Salt4th ingredient Soybean Oil Dried Pink

BeansPartially Hydrogenated Lard with BHA and BHT to protect flavor

Onion Powder

5th ingredient Dried Pink Beans

Dried Onions and Dried Garlic

Onion Powder Garlic Powder

6th ingredient Soybean Oil Chili Pepper



Sample A Sample B Sample C

Brand Atlantic Pacific GulfName on Label

Chunk Light Tuna in Water

Solid White Albacore Tuna in Spring Water

Chunk Light Tuna in Vegetable Oil

1st ingredient Chunk Light Tuna

Solid White Tuna Chunk Light Tuna

2nd ingredient Water Spring Water Soybean Oil3rd ingredient Vegetable Broth

(contains soy)Vegetable Broth (contains soy)

Vegetable Broth (contains soy)

4th ingredient Salt Salt Salt5th ingredient Pyrophosphate


Retail Food LabelsRetail Food Labels

Retail food labels must contain

all the information required on all food labels plus

serving sizes (found on the Nutrition Facts panel).


Nutrition Facts PanelNutrition Facts Panel

The title—Nutrition Facts—signals the panel contains nutrition information.



Serving Sizes

More consistent across product lines

Stated in household and metric measures

Reflect amounts actually eaten


Serving sizes are for healthy adults and must be adjusted for children.




Calories

Calories from fat



List of nutrients most important to the health of today’s consumers.



Percent Daily Value

How a food fits into an overall daily diet

Based on a 2,000 calorie diet



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.



Daily maximums and minimums

Maximums and minimums for an overall daily diet

Based on a certain calorie diet



Calories per gram

Fat

Carbohydrate

Protein


DefinitionsDefinitions

Building Blocks for Fun and

Healthy Meals,appendix G


Nutrition Facts and QualityNutrition Facts and Quality

Look for a lower value of fat saturated fat sodium

Look for a higher value of vitamins minerals


Activity 11Activity 11Sample A Sample B Sample C

Brand Atlantic Pacific GulfName on Label Chunk Light Tuna

in WaterSolid White Albacore Tuna in Spring Water

Chunk Light Tuna in Vegetable Oil

Serving Size ¼ cup ¼ cup ¼ cupServings per Container

2.5 2.5 2.5

Calories per Serving

60 70 110

Calories from Fat 5 10 50Total Grams of Fat

0.5 g 1 g 6 g

Grams of Saturated Fat

0 0 1 g

Sodium 250 mg 250 mg 250 mg


Voluntary Federal program for Child Nutrition Programs

Centers using CN labels are protected against audit claims if label serving size is followed

CN Labeling ProgramCN Labeling Program


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) LabelChild Nutrition (CN) Label


CN LabelCN Label

distinctive CN border


CN LabelCN Label

meal pattern contribution statement


CN LabelCN Label

six-digit product identification number


CN LabelCN Label

USDA/FNS authorization statement


CN LabelCN Label

month and year of final FNS approval


CN LabelCN Label


CN Label ResourcesCN Label Resources

appendix Mappendix C


CN Label ResourcesCN Label Resources

USDA/FNS Web site

http://www.fns.usda.gov/cnd/CNlabeling/default.htm


Cost and QualityCost and Quality

Product Cost 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.



The smaller the pea size, the smaller the sieve.



As the cost goes down,

the size of the pea goes up.

Sieve Size Cost

1 $0.98

2

3 $0.89

4 $0.65

5 $0.50

6 $0.40



Product Cost

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


Your eyes are the best

resource for buying quality.

Controlling QualityControlling Quality

Retail VendorRetail Vendor


Food descriptions, not

Food specifications

Controlling QualityControlling Quality

Wholesale VendorWholesale Vendor


Not generally appropriate for child care centers

Lengthy technical documents

Not cost-effective for smaller food purchases

Food Specifications Food Specifications


Used by USDA’s Agricultural Marketing Service (AMS) to purchase commodity foods

Written by trained staff

Examples of specifications for donated foods at http://www.ams.usda.gov/cp/specindex.htm

Food Specifications Food Specifications


Limited to food characteristics that

can be measured at the kitchen door

are absolutely necessary to communicate with a vendor

Food Descriptions Food Descriptions


Food DescriptionsFood Descriptions

Choice Plus: A Reference

Guide for Foods and Ingredients


Food SafetyFood Safety

Choice Plus Food Safety Supplement


Choice Plus Choice Plus Food Product SheetFood Product Sheet



Sample Description

PEAS, GREEN, FROZEN: to be packed to U.S. Grade A standard; #3 or #4 size.

Sample Description

PEAS, GREEN, FROZEN: to be packed to U.S. Grade A standard; 20 lb bulk only.



Purchasing Tips•Grade standards do not specify sizes; however, some packers offer sized product.•Smaller sizes are more expensive.•If the description does not specify pack size, the bid unit should be per lb.



Quality Indicators•Sizes•Grades•Popular Varieties•How Packed



Sizes#1 (smallest) through #7 (largest)Not sized



GradesU.S. Grade A or U.S. FancyU.S. Grade B or U.S. Extra StandardU.S. Grade C or U.S. StandardSubstandard



Popular Varieties

•Smooth skin: Name can be used with terms “early,” “June” or “early June.”

•Sweet green wrinkled (Telephone is best freezing variety).



How Packed

2-lb packages, 12 per case2½-lb packages, 12 per case5-lb packages, 6 per case20 lb bulk


Using Using Choice PlusChoice Plusto Write Descriptionsto Write Descriptions

Use table of contents to locate product sheet.


Use table of contents to locate product sheet.

Peas, Green, Frozen . . . . . 173



Review the subheadings and decide which quality indicators to include in the description.



Using the sample descriptions as a guide, write the description with the information under each quality indicator.



Sample Description

PEAS, GREEN, FROZEN: to be packed to U.S. Grade A standard; #3 or #4 size.

Oak Street Child Care Center Description

PEAS, GREEN, FROZEN: to be packed to U.S. Grade A standard; #2 or #3 size; 6/5 lb.



How to Buy a CopyHow to Buy a Copy

http://www.nfsmi.org/


One ingredient -- salt

One ingredient plus seasonings -- canned peaches

Multiple ingredients -- chicken patty

1

2

3

Food GroupsFood Groups


Simple foods Flour Sugar Corn meal Salt Pepper Fresh fruits and vegetables Mustard Chicken stock

Standard of identity

One-Ingredient FoodsOne-Ingredient Foods


Standards of IdentityStandards of Identity

Developed by the Federal government

Establish the ingredients a food must have to be called a specific name



No need to write descriptions

Just write name of food from standard of identity


First Choice: A Purchasing

Systems Manual for

School Food Service


appendix 8



Found in Code of Federal Regulations (C.F.R.)

C.F.R. Web site: http://www.gpoaccess.gov/cfr/index.html


Fresh Fruits and VegetablesFresh Fruits and Vegetables

One-ingredient foods

No standard of identity

Grade standard(use in description)


U.S. Grade A

U.S. Grade B

U.S. Grade C

Grade StandardsGrade Standards


One-Ingredient-One-Ingredient-Plus-Seasonings FoodsPlus-Seasonings Foods

Canned and frozen fruits and vegetables

Private labels (institutional distributors) Based on grade standards

Reliable for processed fruits and vegetables


Private Label EquivalentsPrivate 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


One-Ingredient-One-Ingredient-Plus-Seasonings FoodsPlus-Seasonings Foods

In descriptions, simply write down the quality level for the label you want.

Packed to U.S. Grade A standard


Brand ChartBrand Chart


First Choice: A Purchasing

Systems Manual for

School Food Service

Private Label Brand ChartPrivate Label Brand Chart

appendix 11

http://www.nfsmi.org/


Multiple-Ingredient FoodsMultiple-Ingredient Foods

Highly processed foods Hot dogs Chicken nuggets

Largest percentage of budget

Most difficult descriptions to write!


There’s never . . . There’s never . . .

. . . enough time!. . . enough time!


PrioritizePrioritize

Set priorities when writing descriptions.

Use time available for biggest budget items.


80% of dollars spent on

20% of items

Rule of ThumbRule of Thumb


Schedule Descriptions!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.


Schedule Descriptions!Schedule Descriptions!

Date Food Amount Spent

Week of January 12 Chicken Nuggets $3,468.78

Week of February 9 Beef Patties $3,264.13

Week of March 9 Ground Beef $2,973.67

Week of April 6 Pizza $2,942.24

Week of May 11 Ham $2,887.59

Week of June 8 Hot Dogs $2,795.62

Week of July 13 Chicken Patties $2,754.23


Important!Important!

Do Do notnot rush the rush the process!process!


Before Writing a DescriptionBefore 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.


Save Time By . . .Save Time By . . .

. . . working with other child care center directors in your

community!


This training was conducted by the

National Food Service Management InstituteThe University of Mississippi

www.nfsmi.org800-321-3054


National Food Service Management InstituteNational Food Service Management Institute

The University of MississippiThe University of Mississippi

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

section 9: quality standards (step 5)

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