Procurement
Per the federal threshold, the name of a purchase where the aggregate dollar amount does not exceed $10,000.
What is a micro purchase?
The frequency the Local Wellness Policy must be formally assessed.
What is every 3 years (triennially)?
Starting in the 25-26 SY, the added sugar limit for cereal will be ___g.
What is 6g?
This temperature range is known as the "temperature danger zone."
What is 41-135 degrees?
The worksheet that documents menu items, components, recipes, total planned servings, actual servings by grade group.
What is a production record?
These 3 policies are required for federal procurement.
What is Code of Conduct (GBEA), Written Procurement Policies (DJB), and General Procurement Policies (DJB-R)?
FNS requires that school nutrition has a checklist of all required language for this policy/procedure.
What is the Civil Rights Complaints Procedure?
By the 27-28 SY, sodium will be reduced by ___% for lunch meals.
What is 15%?
Annual Food Safety Reporting must be submitted no later than this date every year.
What is Oct. 31?
A recipe that has been tried and found to produce the same results and yield every time.
What is a standardized recipe?
In SY25-26, ___ is the maximum percent of your total commercial food costs that can be nondomestic.
What is 10%?
The ____ is used to keep records of school nutrition staff training?
What is the professional development tracker?
These 5 varieties of vegetables must be served over the course of each week.
What are the vegetable subgroups? (dark green, red/orange, beans/legumes, starchy, & other)
Food thermometers should minimally be calibrated at this frequency.
What is 1x/week? -best practice is daily.
A product label, verified by the USDA, that provides crediting information.
What is a CN label?
SFA staff who participate in procurement activities must complete procurement training _____.
What is annually?
These 3 counting methods are not allowable for meal counting in the NSLP & SBP programs.
What is attendance counts, classroom counts, or tray/entree counts?
The % of WG that must be offered each week.
What is 80%?
Every school kitchen site should receive ___ health inspection every school year.
What is 2?
A manufacturer document that outlines how a specific product credits toward the NSLP/SBP meal pattern.
What is a product formulation statement?
This tool is used to record quotes for small purchases.
What is the small purchase log?
A claim can be submitted within __ days of the claim month.
What is 60 days?
This total is important to keep in mind when offering multiple entree's at a meal service.
What is weekly minimums/totals?
CFPM stands for...
What is Certified Food Protection Manager?
Food service style that allows students to select and decline food items and components.
What is Offer vs. Serve?