Catalog of specifications for school food service
By: United States Department of Agriculture, Food & Nutrition Service, Food Distribution Division
Edition: 1st ed.
Publisher: The Division
Published: 1985
Place of publication: Alexandria, VA
Language: eng
Subjects: Food industry and trade; Food service; School lunchrooms, cafeterias; Food service management; School children; Food; School food service; Food purchasing; Food handling; Food storage
Other titles: Catalog of specifications.; Contract purchasing.; Food facts for school food service supervisors.; Directory of information sources for school food service supervisors.; Contract purchasing, variable cost.; Food fact sheets.; Directory of information sources.; Storage and care of food products.; Purchasing french fry potatoes.
Description: Abstract: A series of technical assistance manuals has been developed for food service directors of publically funded feeding programs using USDA-donated and commercially supplied foods. The manuals are designed to help food service supervisors improve procurement and handling of food products. The series consists of six volumes. A "Catalog of Specifications" provides item specifications for a variety of food groups in an attempt to establish standardized specifications and terms of reference for buyers and suppliers. "Contract Purchasing" describes purchasing documents for various types of foods; how to review, audit, and monitor contracts; and perspectives in purchasing.

"Food Facts" provides product information for a variety of institutional food products, particularly high-volume meat and grocery items. A "Directory of Information Sources" describes information sources in the following categories: associations, grading services, regulatory agencies, testing laboratories, production assistance, and institutional support. "The Storage and Care of Food Products" discusses procedures and facilities required to properly receive, store, and handle food products at the warehouse and in food production kitchens; a table is provided of recommended storage temperatures and average shelf lives of various items. "Purchasing French Fry Potatoes" provides guidelines on selecting, purchasing, preparing, and serving French fried potatoes; available French fry products and factors that influence product quality are described.
Notes: Cover title.

Cover titles: Catalog of specifications for school food service, Contract purchasing, Food facts for school food service supervisors, Directory of information sources for school food service supervisors.

Includes index.
Table of contents: title: v.1. Catalog of specifications; title: v.2. Contract purchasing, variable cost; title: v.3. Food fact sheets; title: v.4. Directory of information sources; title: v.5. Storage and care of food products; title: v.6. Purchasing french fry potatoes.