Chapter 6 1 Understand the market and market regulations a FDA grades labels nutrition branding b USDA grades meat and poultry c Marketing Channel process of production to consumption Ex Field to fork the entire market from growing it to eating it d Primary Market a specific market for a specific item Ex Florida because of citrus e Grading quality is NOT mandatory 2 Know legal and regulatory aspect of purchasing a Misbranding misleading information b Standards of Quality Ingredients in the product must be consistent c Standards of Identity selling something for exactly what it is recipe Ex To say Heinz ketchup must be the Heinz recipe d Standards of Fill must have the same weight amount quantity as listed on the 3 Identify the knowledge requirements and desired professional characteristics of the food buyer a Uniform Commercial Code uniformity of law pertaining to ethics b Law of Agency defines the buyers authenticity to act for the organization c Law of Warranty defines warranty as a suppliers promise that a product will perform package as specified d Law of Contract defines a contract as an agreement between two or more parties e Kickbacks getting something in return for buying a product Ex Earning personal money for purchasing something for your company ILLEGAL 4 Understand the bid process What you need to tell the supplier when you ask for a bid 1 What you want 2 How much you want a Formal Bids closed competitive market sealed envelopes all opened at one time usually involve a contract b Open Bids concerned with prices only negotiation allowed a b c a b 5 Recognize important factors to consider when selecting vendors evaluate the product line before purchasing Ex Ask for Samples on exam 6 Describe the major purchasing methods used by foodservice operations a Cost Plus cost an extra amount guarantees you get the product you pay for extra items for no little cost b Prime Vending formal agreement with a single vendor must order 80 of products from them c Blanket you don t know what you re getting allows for substitutions and daily menus d Just in time e food comes in right before it is put into production 7 Establish quality standards for product selection Grades Food Quality Brand Quality Standards 8 Cite a step by step purchasing procedure 8 Step Procedure Identify your needs 1 2 Take Inventory what you have 3 Order what you need 4 Ask for specifications brands grades amounts 5 Get Bids 6 Place purchase order 7 Tabulate cost 8 Contract awarded food arrives Requisition what you asked for Receiving Records temperatures what is delivered who delivered 9 Write a basic specification Involves brand grade quality cost size amount count container 10 Know IMPS and what it is used for on exam Institutional Meat Purchase Specification simplifies buying and writing specifications for meat 11 Know Par stock and Mini max systems and considerations when establishing the reorder point a Par Stock always have a set amount Ex 10 cases always order to have that amount used for common items b Mini Max have a max you can fit and a minimum you ll need Only order when you hit the minimum but order to the max used for special items Chapter 7 quality and cost control To Control overcome monitor 1 Describe the importance of proper receiving storage and inventory procedures relative to Inappropriate substitutes a Cost b Quality c Mislabeling d e Shorted items f Theft g Documentation h Proper Training Identify and describe the purpose of receiving storage and inventory documents a b c Accept the order d Complete the entire process e Transfer to storage ASAP Inspect the truck for temperature and sanitation Inspect the invoice and the delivered items 2 Blind receiving writing everything you received and then checking it against your purchase order Invoice receiving check off items on the invoice as you receive 3 Know how to properly store items when they are received everything has its own place nothing on floor or against walls avoid pests must be 18 in below ceiling fire safety sprinkler function 4 Understand why it is important to have a well designed receiving program 5 clean and sanitized receiving areas Supplies carts hand trucks thermometers scales opening devices forklifts Implement and monitor proper atmospheric conditions Dry Storage Temp 50 70 Humidity 50 70 Freezer 0 deg Fridge 40 32 deg 6 Compare and contrast the value of FIFO vs LIFO First In First Out ensures product is used before it expires all items are dated when received Last In First Out allows product to sit in back of storage facility and expire 7 Conduct physical and perpetual inventories as appropriate a Physical actual count of everything at one time more common b Perpetual keep a running record of everything tracks items as they are used requires constant personnel for supervision On Exam If you have X facility which inventory would you use 8 Know how to conduct inventory and inventory management Always by 2 people 1 Counter 2 Writer provides checks and balances Shelf to sheet counts what is on the shelf and compares to the sheet of what you should have because things can be on the shelf that aren t on the sheet Prevents skipping any product Not on Study Guide Separating Products all categories should have their own area which meat would go on the bottom Chicken Why TCS Temperature Control for Safety Danger Zone 41 135 the items with the highest cooking temp go on the bottom Potentially Hazardous Foods meat poultry fish eggs fresh produce Temperature for Fruits and Vegetables below 40 sometimes 32 but no less Regulation a written government control that has the power or force of law Code a collection of regulations usually pertinent to a specific type of organization Cooling Process cool everything to 40 if it s not to 40 within 4 hours either reheat and re cool or throw out