The purpose of section 3 is to Slide 1 Food Purchasing introduce Step 2 in the food for Child Care Centers purchasing process. Step 2 is developing a grocery list. Section 3: Lesson Introduction Grocery List (Step 2) •Emphasize that developing the grocery list is time - consuming, but it is an important step to purchasing Section 3: Grocery List 1 National Food Service Management Institute success. Note: Use the six tennis balls described under “Materials and Supplies” on page 33 for the following activity. •Take the six tennis balls and attempt to juggle them. Then, throw them one by one to different participants and ask the participants to catch them. After you have thrown all six balls, ask those who caught them to read aloud the label on the ball. •Point out that a person must juggle the six things labeled on the balls— menus, recipes, the list for standard stock and yearly items, the list for menu items, a calculator, and pen and paper—when making the grocery list. •The best way to juggle all these is to break up the task of making the grocery list into two parts: •(1) making the list of items needed and •(2) estimating the quantities.
Section 3 has 3 objectives. Slide 2 Lesson Objectives name the parts of a grocery list, distinguish among food items that should be kept in the pantry at all times, purchased yearly, or purchased only when on the menu, and develop a grocery list for a small child care center. Section 3: Grocery List 2 National Food Service Management Institute Parts of the Grocery List Slide 3 Show slide and state that the Parts of a Grocery List grocery list is divided into three parts. Standard Stock Items Note: At this point, only go over the Yearly Items general definition of each part as Menu Items given below. Mention that you will go over each part in more detail Section 3: Grocery List 3 National Food Service Management Institute later in the lesson. SAY: •One part is standard stock items. •These are foods that are kept on hand all of the time. •They are staple food items that are replaced often. •Another part is yearly items. •These are foods that are purchased only once per year. •They are mostly herbs and spices. •The third part is menu items. •These are foods that are purchased only when they are on the menu.
The list of menu items is made by Slide 4 •adjusting the recipes to the correct Menu items list made by . . . quantities [by using the yields in the (FBG) (USDA/FNS, 2001) to adjusting recipes to correct quantities, determine the quantities needed by writing down foods and quantities age group], for recipes, and •writing down the foods and writing down other foods and quantities needed to prepare the quantities needed for the menu. recipes, and* Section 3: Grocery List 4 National Food Service Management Institute •writing down the other foods required to prepare the menu (those that do not have a recipe) and estimating the quantity of each.*(Note: record quantities of foods using the purchase unit (i.e. lb, oz, doz., qt, gal) when possible. Keep in mind •that the FBG needs to be used when determining quantities and show copy of the FBG. •section 4 explains how to use the FBG. •breaking the grocery list into these three parts— •standard stock items, •yearly items, and •menu items— makes purchasing a system that is not people dependent. With this system, if the person who usually makes the grocery list gets sick, goes on vacation, quits, etc., another person can easily step in and make the list. Once the grocery list is organized and the team member with this responsibility gains experience, the task becomes easier.
Point out that cycle menus save Slide 5 time. They save time because each Cycle Menus time a menu in the cycle is repeated, the previous grocery list can be used. Cycle menus ASK: Who already use cycle save time! menus? ASK: How long have you used Section 3: Grocery List 5 National Food Service Management Institute cycle menus? ASK: Do you have any tips that you can suggest for cycle menus? Mary – remind students of the Meal Time Memo for Child Care that you placed in Section 2 will assist in understanding the advantages. Standard Stock Items Slide 6 Standard Stock Items Standard stock items are foods that Are kept on hand all of the are kept on hand all of the time. time They are also called “par stocks” and Are also called “par stocks” and “inventory on hand” “inventory on hand items.” Include food used each week Any food that is used each week Differ from center to center could be placed in this group. Include infant foods The foods in this group will differ Section 3: Grocery List 6 National Food Service Management Institute from center to center. Examples of foods of this type are all purpose flour, granulated sugar, brown sugar, salt, vegetable oil, vinegar, pan release spray, jams, jellies, imitation maple syrup, peanut butter, catsup, tomato paste, instant nonfat dry milk, and mayonnaise. State that infant foods fall under standard stock items. Point out that the infant foods section of this list should be left blank until the center knows the exact food or formula that a child will receive.
•USDA/FNS recommends that a Slide 7 school, center, or day care home Infant Foods offer the type of formula that the infant’s health care provider has Offer type of formula health care provider has suggested. suggested to the infant’s parent (or Maintain a list of formulas not guardian). requiring a medical statement. • A center should maintain a list of Have a policy regarding infant formulas not requiring a medical formulas and foods. statement. Section 3: Grocery List 7 National Food Service Management Institute • USDA/FNS has provided State Agencies with a list of formulas that do not require a medical statement when offered to infants in the CACFP. • Point out that a complete copy of this list and other information can be found on the Web. •The Web address for this list is on page 16 of the participant manual. •http://www.fns.usda.gov/cnd/ Care/Regs - Policy/infantmeals/formulaLis t.htm. •A center should have a stated policy related to infant formulas and foods. •A center has a couple of options for this policy.
Here are the two policy options a Slide 8 center can take in regard to infant Policy formulas and foods. •One option a center should Option 1: Provide formulas and foods served at home. consider is to make an effort to Option 2: Approve specific provide all infants with the formulas formulas and foods and or foods that they receive at home. provide only those. This approach is used most often when at - risk children are served. Section 3: Grocery List 8 National Food Service Management Institute •The second option is to approve specific formulas and infant foods and make only those formulas or foods available. If parents want their child to have a different food or formula, they may decline the offered formula or food and supply another type. WHAT POLICY DOES YOUR CENTER HAVE REGARDING INFANT FORMULAS AND FOODS?
You should check with the State Slide 9 Agency if they are not sure whether Important! a type of infant formula requires a medical statement to be served in Check with the State Agency if you are not sure whether the infant meal pattern. an infant formula requires a medical statement to be In your information on page 27 served in the infant meal pattern. there is a standard stock list. The quantities are missing. We will Section 3: Grocery List 9 National Food Service Management Institute fill them out in Section 4. Slide 10 Yearly Items Yearly Items This slide states that yearly items are foods that the center uses in Used in small amounts small amounts and buys only once Purchased once or or twice per year. twice a year Examples of foods in this group are cinnamon, paprika, vanilla flavoring, cayenne pepper, poultry seasoning, Section 3: Grocery List 10 National Food Service Management Institute crushed oregano, and garlic powder. A center should buy quantities of these foods that it will use within 1 year (even if the expiration dates are beyond 1 year) because many herbs and spices lose flavor after a year. There is a sample list of yearly items on page 27 of the participant manual. Point out that the quantities are missing and will be calculated in section 4.
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