1. National Food Service Management Institute Section 11: Final Steps 1 Section 11: Final Steps (Steps 8–11) Food Purchasing for Child Care Centers

2. National Food Service Management Institute Section 11: Final Steps 2 explain the difference between placing orders with retail vendors and wholesale vendors, identify key actions that must be taken when receiving food, Lesson Objectives The learner will be able to

3. National Food Service Management Institute Section 11: Final Steps 3 summarize how to store foods safely, state storage temperatures required for food safety, and explain how purchasing relates to food preparation. Lesson Objectives The learner will be able to

4. National Food Service Management Institute Section 11: Final Steps 4 Place Orders (Step 8) Retail Vendor: no orders Wholesale Vendor: orders in advance of delivery Salesperson Phone Mail Computer

5. National Food Service Management Institute Section 11: Final Steps 5 Never...... place orders until the previous seven steps in the purchasing process have been completed.

6. National Food Service Management Institute Section 11: Final Steps 6 Receiving is...... often the missing link in a good purchasing system.

7. National Food Service Management Institute Section 11: Final Steps 7 Receive Orders (Step 9) Make sure the food received is the food ordered. Immediately move cold food to the refrigerator or freezer.

8. National Food Service Management Institute Section 11: Final Steps 8 Receive Orders (Step 9) Follow good business practices. Check grocery receipt or wholesale vendor invoice against food delivered. Determine that the right price was charged and the quantity on the receipt is the quantity delivered or picked up.

9. National Food Service Management Institute Section 11: Final Steps 9 Store Foods (Step 10) Maintain quality Keep food safe to eat Remember two important factors Placement of food in the storage area Temperature

10. National Food Service Management Institute Section 11: Final Steps 10 Store Foods (Step 10) Two kinds of raw foods Those eaten raw Those cooked before being eaten

11. National Food Service Management Institute Section 11: Final Steps 11 Store Foods (Step 10) Develop a plan for each storage area!

12. National Food Service Management Institute Section 11: Final Steps 12 Placement of Food Store raw foods to be cooked below ready-to- eat foods. Place thawing foods in a pan on the lowest shelf in the refrigerator.

13. National Food Service Management Institute Section 11: Final Steps 13 Temperature One of the critical factors in controlling pathogens in food is controlling temperature. Temperature Danger Zone 41 °F 135 °F

14. National Food Service Management Institute Section 11: Final Steps 14 Store Foods (Step 10) Perishable foods should be stored at no higher than 41 ° F!

15. National Food Service Management Institute Section 11: Final Steps 15 Refrigerators and Freezers Keep freezer at 0 °F. Check temperature of freezers and refrigerators at least twice daily (at start and end of day). Keep a temperature log.

16. National Food Service Management Institute Section 11: Final Steps 16 Refrigerators and Freezers Bimetallic-coil thermometers are specially designed to provide accuracy at cold temperatures. More information about thermometers at http://www.fsis.usda.gov/OA/thermy/ki tchen.pdf. http://www.fsis.usda.gov/OA/thermy/ki tchen.pdf Thermometer Information Resource http://www.nfsmi.org/Information/ther mometer_resource.html. http://www.nfsmi.org/Information/ther mometer_resource.html

17. National Food Service Management Institute Section 11: Final Steps 17 Prepare Meals (Step 11) Cannot change quality of food while preparing meals Can add flavor to foods Use standardized recipes