Effective Food Cost Management Continued from page 7
Executive Update
use appropriate measuring tools and refer- ence production records to ensure portions satisfy age-appropriate meal requirements. This systematic approach helps maintain compliance while controlling food costs. Essential Portion Control Practices The foundation begins with USDA-compli- ant standardized recipes that clearly specify measurements for meeting meal compo- nents. Staff training must emphasize proper portioning techniques for different grade levels and the correct usage of measuring tools specific to each menu item. Quality control checks during meal service ensure consistent portions, with special attention to meeting minimum requirements for proteins, grains, fruits, and vegetables. 3. Strategic Purchasing Effective school food purchasing requires adherence to federal procurement regula- tions and utilization of competitive bidding processes. Careful coordination of USDA Foods ordering and processing agreements guides purchasing decisions. Supplier selection must follow proper procurement procedures while ensuring vendors meet school nutrition program requirements. Advanced School Purchasing Strategies A robust purchasing strategy combines USDA Foods allocation management with commercial purchasing to maximize budget efficiency. Programs benefit from participating in purchasing cooperatives and implementing just-in-time order- ing systems for fresh items. Each facility should maintain clear bid specifications and procurement documentation while
developing emergency supply contingency plans. Successful operations typically coor- dinate deliveries around school schedules and negotiate pricing that remains fixed throughout the academic year. 4. Inventory Management Strong inventory management in schools depends on implementing thorough receiv- ing procedures that verify both quantity and quality of deliveries. Staff must properly document USDA Foods receipts separately from commercial purchases while maintain- ing accurate production records for reim- bursable meals. Best Practices in Inventory Control Effective inventory control follows FIFO rotation systems while maintaining proper documentation for federal reviews. Temperature monitoring procedures must meet HACCP requirements, with clear label- ing systems for both storage and produc- tion dates. Modern school operations bene- fit from digital inventory systems that track both commercial and USDA Foods usage, optimizing ordering and reduce waste. 5. Financial Controls Financial control in school food service begins with accurate meal counting and claiming procedures. Point of service systems must correctly identify free, reduced-price, and paid meals while main- taining student privacy. Proper separation of duties ensures program integrity and compliance with federal regulations. Critical Financial Control Measures A financial control system includes daily participation records and regular audits of Continues on next page
8
Powered by FlippingBook