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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1 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

2 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 12:30 3:30 USDA Foods Show Exhibit *Food shows are not eligible for SNA Key Area Hours Key Area Operations (CEU: 1.0) Key Area Operations (CEU: 2.0)*

3 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, ) and lots of networking

4 ANNUAL ORDER PERIOD SY16 January 20 th to March 6 th For those that reprocess: Diversion to Processor will be locked February 22 nd to 26 th February 27 th to March 6 th Final Adjustments Only those manufacturers getting trucks

5 DOD FRESH PRODUCE BILL BAGBY, V E R M I L I O N V A L L E Y P R O D U C E KIMBERLY CAPAGALAN, V E R M I L L I O N V A L L E Y P R O D U C E STACY LENIHAN, TOWNSHIP HIGH SCHOOL DISTRICT 211

6 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)

7 BENEFITS Flexibility Consistency Quality Variety Online ordering and fund tracking

8 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 Use it or Lose it

9 FRESH VS. CANNED VS. FROZEN Cost Comparison Nutritional Content Shelf Life Student Preferences

10 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 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 gone, back in February-May

11 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Raw Vegetable Cups Fresh Fruit Cups Individually packaged fruit & vegetables convenient for satellite programs

12 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

13 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Entrée Salads Chicken Caesar Chopped Chicken Strawberry Spinach Chef Southwestern

14 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 Eggplant Panini

15 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) Vegetable Pizza

16 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Baking Whole Grain Zucchini Muffins

17 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Herbs Cilantro Basil Freezing Herbs Three Bean Cilantro Salad Tomato Basil Mozzarella Salad

18 HOW TO PLACE AN ORDER You must login to your FFAVORS account through the USDA website: 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.

19 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, redelivery or credit request within 3 days of receiving order

20 HELPFUL TOOLS AND TIPS FFAVORS Ordering Manual Nutritional information booklet Timely communication of issues to your warehouse Resetting password Adding new drop sites Communicate new personnel (s)

21 CUSTOMER SERVICE Vermilion Kimberly Capagalan: ext. 104, DoD Brian Kern: Evan Newpher-Lockard: , Deborah Peden: Helpdesk (Option 1) or ISBE James Copp: ,

22 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.

23 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.

24 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.

25 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.

26 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 Anytime: Cucumbers, Mushrooms, Spring Mix, Spinach

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