Chapter 18 - Processed produce and other grocery items. After completing this chapter, students will 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. | Processed Produce and Other Grocery Items 18 YOU 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 CONSIDERATIONS What processing method should you use? Dried Refrigerated Frozen Pickling Fermentation Chemical preservatives MANAGEMENT CONSIDERATIONS (CONT.) Selection is affected by: Food quality AP price Convenience Substitutions Buyer’s neglect Employees cavalier attitude toward these products MANAGEMENT CONSIDERATIONS (CONT.) Impulse purchases New products – combinations of old Opportunity buys Container size and EP cost SELECTION FACTORS Intended use Exact name . | Processed Produce and Other Grocery Items 18 YOU 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 CONSIDERATIONS What processing method should you use? Dried Refrigerated Frozen Pickling Fermentation Chemical preservatives MANAGEMENT CONSIDERATIONS (CONT.) Selection is affected by: Food quality AP price Convenience Substitutions Buyer’s neglect Employees cavalier attitude toward these products MANAGEMENT CONSIDERATIONS (CONT.) Impulse purchases New products – combinations of old Opportunity buys Container size and EP cost SELECTION FACTORS Intended use Exact name . government inspection and grades Canned, bottled and frozen items A – the very best B – slightly less perfect C – may contain some broken and uneven pieces SELECTION FACTORS (CONT.) . government inspection and grades (cont.) Dried foods A – the most attractive, most flavor B – not as attractive C – more variations in taste and appearance (usually broken pieces) SELECTION FACTORS (CONT.) Packers’ brands Product size Size of container Packaging material and procedures Drained weight Type of processing Color Form SELECTION FACTORS (CONT.) Packing medium Water Syrup No added medium Brix level Amount of sauce (for vegetables) Additives and preservatives Added Graphic, EGM SELECTION FACTORS (CONT.) Other information on label Packaging dates Freshness dates Serving cost data Lot numbers Child Nutrition information SELECTION FACTORS (CONT.) One-stop shopping opportunities AP price EP cost includes Cost of product Cost of labor Cost of energy Other overhead expenses .
