Food Purchasing Procedures

Food Purchasing Procedures 1304.23 (b)(1)(i)

Policy

Head Start Cooks will provide, at a reasonable cost, nutritious, high quality meals to Head Start children that meet the requirements of the USDA Child and Adult Care Food Program.

Procedure

1. One Purchase Order Number (per vendor) for kitchen supplies and groceries will be given to each center monthly. Cooks should call the Administrative Office on the first day of each month for a new number. Follow Purchase Order Procedure.

2. In keeping with KI BOIS' practice of utilizing and supporting local vendors, groceries should be purchased locally, if at all possible. Comparison of cost, availability and quality of food items should be reviewed frequently.

3. Cost comparison should also be done with larger, "warehouse" type grocers, taking into consideration the time and travel cost necessary, should this vendor be out of the local community.

4. Food may be purchased from wholesale companies who deliver to the center. This may be done after comparison is done regarding quality of food, cost, time and travel costs.

5. Cooks will make every effort to shop economically, always assuring the best quality for the best price. Shopping trips will be well-planned and as few as possible. Select cold foods last so they do not get too warm in the shopping cart. Do the grocery shopping last if you have other errands to do.

6. Purchase canned goods that are free of dents, cracks, rust or bulging lids and packages that are completely sealed and free of holes, open corners, and tears. Check the date on cans, packages, etc. and purchase only if date has not expired.

7. The approved 6-week cycle menus should be used. Substitutions may be made, if necessary, and approved by the Center Director, utilizing the CACFP Menu Planning information regarding substitutions.

8. All groceries bought must be recorded on the Food Purchasing Form (KHS-206). This form, along with signed, itemized receipts, must be sent in to the KI BOIS Administrative Office each month for payment.

9. Itemized receipts made by cooks are reviewed by the Administrative staff. All spending problems will be addressed directly with cooks by the Nutrition Coordinator or other Administrative Office staff. 10. Please utilize the following as general purchasing reminders/guidance:

 Do not purchase gravy mixes (use meat drippings, flour or cornstarch to make gravy).

 Fruit salad should only be made with fresh, frozen or canned fruit. If you have leftover apples, bananas, oranges etc. They can be added to fruit cocktail or other canned fruit for fruit salad. (This will help reduce waste of any leftover fresh fruit). Cool whip, marshmallows, nuts, jello etc. are not to be used in fruit salad.

 Ham is only used in beans to season them, it does not take much. Ham is not the meat component.

 Ham should not be purchased for holiday dinners only turkey.

 Steaks cannot be purchased for soups or stews buy stew meat or ground beef.

 Canned potatoes should not be purchased. Use fresh potatoes for soups, stew, roasted potatoes.

 Evaporated milk should not be purchased. Use 1% milk that is already purchased in mashed potatoes and gravies.

 Honey, syrup or brown sugar is not necessary for ham. Ham is only on the menu for breakfast and to season beans. Baked beans are not on the menu. (Cooks should not be purchasing honey, syrup, or brown sugar).

 Bacon cannot be purchased. Foods can be seasoned with a small amount of butter, salt, pepper, or garlic powder.

 Only 100% fruit juice is to be purchased. Verify by checking the labels.  Ready to eat breakfast cereal must be enriched, whole-grain or fortified. Do not purchase sugar coated cereal.

 Follow the menus.

 Serve food that is low in fat, sugar and salt.

 Do not purchase broth, use bouillon cubes.

6-2014