Processed Produce and Other Grocery Items

Processed Produce and Other Grocery Items18YOU SHOULD BE ABLE TO:Explain management considerations surrounding the selection and procurement of processed produce and other grocery items.Identify the selection factors for processed produce and other grocery items, including government grades.YOU SHOULD BE ABLE TO (CONT.):Create product specifications for processed produce or other grocery items.Describe the process of purchasing, receiving, storing, and issuing processed produce and other grocery items. MANAGEMENT CONSIDERATIONSWhat processing method should you use?DriedRefrigeratedFrozenPicklingFermentationChemical preservativesMANAGEMENT CONSIDERATIONS (CONT.)Selection is affected by:Food qualityAP priceConvenienceSubstitutionsBuyer’s neglectEmployees cavalier attitude toward these productsMANAGEMENT CONSIDERATIONS (CONT.)Impulse purchasesNew products – combinations of oldOpportunity buysContainer size and EP costSELECTION FACTORSIntended useExact nameU.S. government inspection and gradesCanned, bottled and frozen itemsA – the very bestB – slightly less perfectC – may contain some broken and uneven piecesSELECTION FACTORS (CONT.)U.S. government inspection and grades (cont.)Dried foodsA – the most attractive, most flavorB – not as attractive C – more variations in taste and appearance (usually broken pieces)SELECTION FACTORS (CONT.)Packers’ brandsProduct sizeSize of containerPackaging material and proceduresDrained weightType of processingColorFormSELECTION FACTORS (CONT.)Packing mediumWaterSyrupNo added mediumBrix levelAmount of sauce (for vegetables)Additives and preservativesSELECTION FACTORS (CONT.)Other information on labelPackaging datesFreshness datesServing cost dataLot numbersChild Nutrition informationSELECTION FACTORS (CONT.)One-stop shopping opportunitiesAP priceEP cost includesCost of productCost of laborCost of energyOther overhead expensesSELECTION FACTORS (CONT.)Supplier servicesCanned products require nominal servicesFrozen items require greater serviceStockless purchasing (protected AP price)Reasonable “break points”Shortage listDelivery scheduleSELECTION FACTORS (CONT.)Local supplier or national sourcePrimary source or drop shippingBuy direct from a local supplierPURCHASING PROCESSED PRODUCE AND OTHER GROCERY ITEMSObtain copies of reference materialsDetermine what to orderDetermine ordering procedureDay-to-dayLong-term contract on bid basisTest products – can-cutting tests; recipe testingRECEIVINGInspect canned and bottled productsSwelling, leaks, dents, etcDriedCheck condition of containersFrozenThawing and refreezingCheck temperatureSTORAGECanned and bottled productsDry area at 50°-70° FDriedDry and coolFrozen-10° F or lowerAvoid fluctuations in temperatureISSUING PROCESSED PRODUCE AND OTHER GROCERY ITEMSWritten stock requisitions for every itemRequisitions are for no more than is neededRequire notes on in-process inventory prior to filling a requisitionEP cost is most vulnerable to attack in area of in-process inventories