Section 9: Quality Standards (Step 5)

National Food Service Management Institute Section 9: Quality Standards 1

Section 9: Section 9: Quality Standards Quality Standards

(Step 5)(Step 5)

Food Purchasing Food Purchasing for Child Care Centersfor Child Care Centers

With a Dash of Ethics(Section 6)


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

mailto:[email protected]

http://www.nfsmi.org/

National Food Service Management Institute Section 4: Quantities 12


Activity 8Activity 8Sample 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



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


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



Activity 10Activity 10

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



Sample A Sample B Sample C

Brand Atlantic Pacific GulfName on Label

Chunk Light Tuna in Water

Solid White Albacore Tuna in Spring Water


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




Brand Atlantic Pacific GulfName on Label Chunk Light Tuna

in WaterSolid White Albacore Tuna in Spring Water


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 ozSolid White Albacore Tuna $1.29Chunk Light Tuna in Water $0.59Chunk Light Tuna in Oil $0.59No-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 $0.9823 $0.894 $0.655 $0.506 $0.40




Product CostCrushed tomatoes packed in tomato puree $1.29Whole-peeled tomatoes packed in tomato puree $1.49Diced 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


Limited to food characteristics that can be measured at the kitchen

door are absolutely necessary to

communicate with a vendor

Food Descriptions Food Descriptions


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



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 AU.S. Grade BU.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


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 SpentWeek 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!

National Food Service Management Institute

A Dash of Ethics(Section 6)

Section 9: Quality Standards 74

National Food Service Management Institute Section 6: Ethics 75

what is good or bad and

moral duty and obligation.

EthicsEthics

A serious topic that deals with


Professional EthicsProfessional Ethics

The principles of conduct governing an individual or a group


Federal PrincipleFederal Principle

All child care centers must have a written standard of conduct

for their employees to follow.


Standard of Conduct Standard of Conduct

7 C.F.R. pt. 3019.42


Rule of ThumbRule of Thumb

If you question an action, do

not proceed!


In closing…In closing…Top Five Reasons to Use This

Information

Section 9: Quality Standards 80




PleasePlease

Complete the Evaluation in your

Handouts.

Thank you!


THE ENDTHE END PRESENTEDPRESENTEDBYBY Mary Lynn Jackson, SNS Mary Lynn Jackson, SNS

Documents

Section 9: Quality Standards (Step 5)