USDA FOODS SHOW 2016 M A K I N G S E N S E ( A N D C E N T S ) O F U S D A F O O D S

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M A K I N G S E N S E ( A N D C E N T S ) O F U S D A F O O D S

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8:30 – 8:45 Welcome

8:45 – 9:00 Professional Standards

9:00 – 9:15 USDA Food Tool Kit Updates Top Tomato Award

9:15 – 9:30 ISBE Updates

9:30 – 10:00 Let Forecasting Be the Solution Key Area Operations (CEU: 0.5)

10:15 – 11:15 DoD Produce Update Key Area Operations (CEU: 1.0)

11:30 – 12:30 Break-out Sessions

 Menu Planning and USDA Food Planning for Beginners

 Best Practices for Procurement and Bidding of USDA Reprocessed Foods

Key Area Operations (CEU: 1.0)

12:30 – 3:30 USDA Foods Show Exhibit

*Food shows are not eligible for SNA Key Area Hours

Key Area Operations (CEU: 2.0)*

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Come for 10+ hours of professional development CEUs,

but stay for the fun!

Highlights:

● NEW and specially designed for operations staff, an exclusively Management Seminar that runs concurrent with the annual conference

○ More to come, so stay tuned...

● Special book reading and signing with the author of the Lunch Lady graphic novel series, Jarrett Krosoczka

● Inspiring keynote speakers including Andy Core (Having the Juice to Get and Maintain

Customers), Mary Milla (What’s Your Point?) and Tommy Waffor (Inspiring Customer Centered Teams)

● Informative breakout sessions, expansive food show (Tuesday, 6.14.15) and lots of networking

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ANNUAL ORDER PERIOD SY16

• January 20th to March 6th

• For those that reprocess:

• Diversion to Processor will be locked February 22nd to 26th

• February 27th to March 6th Final Adjustments • Only those manufacturers getting trucks

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B I L L B A G B Y , V E R M I L I O N V A L L E Y P R O D U C E

K I M B E R L Y C A P A G A L A N , V E R M I L L I O N V A L L E Y P R O D U C E S T A C Y L E N I H A N , T O W N S H I P H I G H S C H O O L D I S T R I C T 2 1 1

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THE DEPARTMENT OF DEFENSE FRESH

FRUIT & VEGETABLE PROGRAM

• Allows schools to use USDA Foods entitlement

dollars to buy fresh produce

• The web-based Fresh Fruit and Vegetable

Order/Receipt System is the ordering mechanism for the DoD Fresh program (FFAVORS)

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BENEFITS

• Flexibility

• Consistency

• Quality

• Variety

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HOW TO PARTICIPATE

• Schools must indicate on the Illinois Commodity System if they plan to participate under DoD Fresh Fruits and

Vegetables on the Annual Order Form

• The amount to be used for this program must be

specified in the “Total PAL $’s to spend on DoD” field

• Each school district decides on the amount to allocate

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FRESH VS. CANNED VS. FROZEN

• Cost Comparison

• Nutritional Content

• Shelf Life

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HOW THE MENU EVOLVES

• Catalog will change throughout the year, based on

domestic availability of products

• Initial catalog is 128 items. This can shrink to as few as 80-90 by spring due to changes in domestic

availability; then, it starts to come back to full as we get into March

• Example: Strawberries: August- November, then

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UTILIZING FRESH PRODUCE IN YOUR

DISTRICT

• Raw Vegetable Cups

• Fresh Fruit Cups

• Individually packaged fruit & vegetables convenient for satellite programs

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UTILIZING FRESH PRODUCE IN YOUR

DISTRICT

• Kale Chips • Wash kale • Dry Well • Tear into pieces • Spray or coat with oil • Season with: • Cumin • Red Pepper Flakes • Garlic • Soup • Zucchini • Broccoli • Carrot • Cauliflower • Potato

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UTILIZING FRESH PRODUCE IN

YOUR DISTRICT

• Entrée Salads • Chicken Caesar • Chopped Chicken • Strawberry Spinach • Chef • Southwestern

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UTILIZING FRESH PRODUCE IN

YOUR DISTRICT

• Entrees

• Taco Salad/Built to order burrito bar

• Pasta Primavera with Sautéed Veggies

• Vegetable & Hummus Bistro Box

• Roasted Veggie & Cheese Flatbread

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UTILIZING FRESH PRODUCE IN

YOUR DISTRICT

• Entrees

• Baked Potato & Chili Bar (potatoes, broccoli)

• Homemade Lo Mein (cabbage, bok choy, carrots, onions)

• Yogurt Parfait (fresh berries)

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UTILIZING FRESH PRODUCE IN

YOUR DISTRICT

• Baking

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• Herbs

• Cilantro

• Basil

• Freezing Herbs

UTILIZING FRESH PRODUCE IN

YOUR DISTRICT

Tomato Basil

Mozzarella Salad

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HOW TO PLACE AN ORDER

• You must login to your FFAVORS account through the USDA website:

http://www.fns.usda.gov/fdd/fresh-fruits-and-vegetables-order-receipt-system-ffavors

• A delivery day will be assigned to you:

Order Delivery Monday………..Friday Tuesday………..Monday Wednesday………….. Tuesday Thursday……….Wednesday Friday………Thursday

• After an order has been received, a goods receipt is required to be completed within 7 calendar days. No new orders will be accepted until this has been done.

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GUIDELINES FOR ORDERING

• Customers can order a maximum of 10 CALENDAR

days from the current date

• No orders can be placed or changed within 72

hours (3 business days) of delivery

• Let Vermilion know of damaged items, returns, re-delivery or credit request within 3 days of receiving order

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HELPFUL TOOLS AND TIPS

• FFAVORS Ordering Manual

• Nutritional information booklet

• Timely communication of issues to your warehouse

• Resetting password

• Adding new drop sites

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CUSTOMER SERVICE

• Vermilion

Kimberly Capagalan: 217-367-8308 ext. 104,

kimberly.capagalan@gmail.com

• DoD

Brian Kern: 740-415-6551,brian.kern@dla.mil

Evan Newpher-Lockard: 215-737-5373, evan.newpher-lockard@dla.mil Deborah Peden: deborah.peden@dla.mil

• Helpdesk

1-800-457-3642 (Option 1) or FFAVORS@fns.usda.gov

• ISBE

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COMMON SHELF LIFE

Potato

…………...

3 Mo.

Onion.

…………...

3 Mo.

Beets

…………...

2

+

Mo.

Pears

…………...

6 Wk.

Citrus

…………...

6 Wk.

Apples

…………...

1 Mo.

Grapes

………..

3 Wk.

Cabbage

………..

1-2 Wk.

Lettuces

………...

1Wk.

Cucumbers

……..…..

1Wk.

Peppers

………..

1Wk.

Cauliflower

………...

1Wk.

Broccoli

………...

5 Dy.

Mushrooms

………....

3 Dy.

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IDEAL PRODUCE STORAGE

Refrigerate 33F – 40F

• No: tomatoes, potatoes, onions, basil.

• Yes: most other fruits, herbs, vegetables.

• Sometimes: pears, apples.

Helpful Considerations

• Unprotected items can dry out or freeze if placed to close to evaporator coil fans in cooler.

• Items could become warm if placed near a continually opening/closing door.

• Never place items on floor because 6 sides of box best exposed to cold as well as for food safety.

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BE AWARE OF ETHYLENE

• Ethylene is a naturally occurring gas produced by

ripening fruit.

• Apples, and melons can all ripen quicker if exposed

to ethylene. They all naturally produce ethylene.

• Some produce is sensitive to ethylene and can be

prematurely aged, i.e. broccoli, cabbage,

cauliflower, cucumbers, squashes, peppers, and even carrots.

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PRODUCE SAFETY

• Always place potential contaminants like meat

products on a lower shelf.

• Do not allow items needing refrigeration to warm

up unless ready to wash, cook or serve.

• Do not wash produce before it is served or stored

because water/moisture can dramatically reduce shelf life.

• Always use a clean knife and cutting surface if

cutting produce to be served. Never use a cutting surface or knife that was just used to cut raw meat or fish or other contaminants unless disinfected first.

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MENU / PRODUCE SEASONALITY

Best Time to Use:

• Asparagus………….March • Peppers………….Feb-April • Potatoes………...Sept-Nov • Head Lettuce...…Feb-Mar • Squash…………..Aug-Sept • Watermelon………….Sept • Honeydew……...Aug-Sept • Cantaloupe...Aug-Sept

Not Best Time:

• Broccoli………..Sept • Cauliflower………Sept • Celery………..Dec • Grapes……….Jan • Pre-cut Lettuce....Nov-Jan • Peas……….Sep-Oct

• Corn……...Feb & Sept-Oct

Figure

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References

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