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?
____ is efficiencies gained by minimizing the number of physical steps required to complete a task.
What is economies of motion?
Nutrition standards are based on these.
What is the Dietary Guidelines for Americans?
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?
The policy that allows districts to use locally grown, raised or caught as a specification.
What is geographic preference?
____ is the order in which you choose to do things.
What is prioritizing?
This shows the component, quantity requirements, and dietary specifications for a planned menu for a day and week.
What is the meal pattern table?
What is 6"?
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%?
____ is the French term for everything in its place.
What is mise en place?
The variety of vegetables that must be met over the course of the week.
What is a subgroup?
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?
_____ is the act of assigning tasks to others.
What is delegating?
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 is the name for agricultural commodities produced and processed in the United States.
What is domestic product/commodity foods?
This practice involves utilizing time available to accomplish tasks that do not need to be completed until a later time.
What is working ahead?
The term for how much space something takes up.
What is volume?
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?