知道

库存概述

存货指食品或供应设备在干燥或冷库中。在手上拥有足够的库存来生产每周菜单，有助于确保您的中心不会耗尽服务膳食或零食所需的重要成分或供应。但是有太多的库存可以捆绑财政资源，如果它是易腐的，如果在使用之前食物会造成坏事，可能会导致财务损失。对于儿童保育中心，推荐的库存数量已经足够一到两周的膳食。

How much inventory should you have on hand? The correct amount is what you will need to produce food for your "customers," with a small cushion for unpredicted usage, substitutions, or other unforeseen events. Apar value system是一种库存控制：它建立了最大数量的库存，以便保持在手边。PAR值是满足一个订单期间的菜单要求所需的金额，以及少量safety stock, or the amount of "buffer" inventory to have on-hand in the event of any unforeseen circumstances that might affect your program.

When placing orders, the amount of product to order is the amount needed to bring inventory back to the maximum or par level. If an item is served more than once between delivery periods, such as a favorite fruit or vegetable, you must also consider how much will be used before the order is received.

Par levels are typically set for items served each day, like milk, ingredients used in multiple recipes, cleaning chemicals, and paper goods. For foods used as entrees, fruits, vegetables, and grain products like bread, it is best to estimate how much you will serve over the course of the week’s menu.

这库存周转率指在指定的时间段内如何使用库存的速度。要计算库存营业额率，您必须先知道手头清单的天数。您可以计算此操作或通过您的设施所识别的标准进行。请参阅下面的等式。

If your facility receives weekly deliveries for most products you order, a good target is to have enough inventory on hand forseven to ten days周转率两到三,这我ans the inventory should be used up two to three times per month. If your deliveries are more frequent, you will need less inventory on hand. Conversely, if your deliveries are less frequent, you will need more inventory available to prevent shortages of food or other supplies. The following document gives a general overview of inventory management that is used in some programs, including general terminology and best practices. Save the PDF file with your records.

• 销售的货物费用

请咨询您的主管，以确定程序内的库存管理系统。您还可以要求您的主管如何确定何时订购新库存以及哪些系统，以减少在下一次交付之前耗尽食物或其他产品的风险。

Record Keeping

食品生产记录

食品生产记录记录为可偿还膳食生产的食物的类型和数量。有些国家有需要儿童营养计划参与者将食品生产记录保留他们所产生的膳食。这些记录必须展示为每天膳食提供服务的膳食如何为所需的食物组成以及它们在每周菜单中促进适当的营养标准。根据CACFP中心的行政手册，每天供应的每一顿用餐生产粮食生产记录是每天供应的每一顿膳食，并且必须持续三年。检查您所在国家的规定，以确定您的计划是否需要生产记录。

食品生产记录，准确完成后，提供有关使用哪种食品和食谱的信息以及哪些部分服务。工作人员还可以备注关于所准备的实际数量和供应的膳食数量。因此，它们是规划和控制食品生产的重要工具，可用于预测未来在计划类似的菜单时准备。反过来，这导致更准确的膳食规划，减少了产生的机会，或者产量下降和更具控制的成本。

由于粮食生产记录捕获各种不同信息有关膳食服务的不同信息，不同的部分由不同的食品服务人员完成。作为一般规则，执行与膳食准备相关的某些工作职责的人将填写食品生产记录的相应部分。

工作人员和职责	食品生产记录部分完成	When to complete each section
菜单规划器（例如，营养导演，营养师）-Plans，完成菜单规划过程	食品使用和形式 食谱或产品 年龄/年级组 Portion Size	在菜单分发到单个设施厨房之前
Nutrition manager (food service manager)—assigns job duties to staff based on food production records	膳食服务日期 List of food items Person responsible (staff assignments) 预计的儿童服务 Total projected servings (for adults & children)	在食品生产之前（膳食服务）
Nutrition assistants (food service staff)	使用的食物量 实际的儿童服务 实际成人服务 点菜份量的金额 吃剩的食物	在食品生产期间和之后（膳食服务）

Source: National Food Service Management Institute

年度库存

联邦法规（CFR）第226部分（CFR）第226部分表示，儿童和成人护理食品计划（CACFP）的赞助方案必须展示收到CACFP的资金的财政责任。这样做的方式是通过准确的记录保持，包括库存摘要。CACFP要求提案国作为财政管理进程的一部分进行年度物理库存。一个annual inventoryis an itemized listing of all unopened food and nonfood supplies that a facility has on hand at the end of the fiscal year. Inventory represents money in the form of previously purchased food and nonfood supplies. The monetary value of inventoried items must be included in the determination of the food and nonfood costs incurred at the end of one fiscal year and the beginning of the next fiscal year. To complete annual inventory requirements, a count of all food and associated nonfood items, such as paper goods, that are physically present in your facility is taken at the end of each fiscal year. These values, in turn, become the starting inventory values for the next fiscal year.

Procurement

BusinessDictionary.com定义采购as the process of obtaining or buying goods and services that includes preparation and processing of an order as well as the end receipt (delivery) of the product or service and approval of payment. In child care food service, foods and goods can be procured in several ways, but the two most common are from wholesale vendors and from retail establishments (such as grocery stores). Often, both methods are used. Wholesale vendors allow for better price control, bulk ordering capabilities, and routine delivery windows. Buying from retail vendors, like grocery stores, is usually more expensive per unit and requires a food service staff member to leave the premises in order to buy food. But, if a last-minute menu substitution has to take place, retail vendors are a simple and quick solution.

Facilities purchasing products in volume from vendors must have a written contract with that vendor. The contract must specify the guaranteed pricing and how long it is good for, as well as what financial adjustments will be made in the event of problems with goods or services. Below is an example of a vendor contract template for a child care center. Contracts for initial bids are lengthier and more detailed than renewal contracts for current vendors.

• 示例供应商合同模板

Whether you order from a wholesale vendor or a retail vendor, all food and supply orders should be menu-driven. Centers participating in CACFP that contract with vendors must comply with the regulations outlined in the Code of Federal Regulations (7 CFR Part 226). It is a good idea to check with the state agency or local funding authority for CACFP before negotiating a contract with a specific vendor.

Estimating How Much to Buy

这USDA Food and Nutrition Service has several resources dedicated to food purchasing for CACFP. The儿童营养计划的食品购买指南在USDA网站上提供（https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs）。文档的每个部分都可以直接从网站上单独下载。

何时确定要订购多少食物，儿童营养计划的食品购买指南建议有些关键要点。例如，在大量的情况下，食品通常是购买的，这可能是或可能不是您所需的食谱所需的数量。因此，建议在计算购买多少食物时圆起来。在翻盖方面，您应该在计算可信组件达到CACFP的膳食模式要求时始终循环。

To calculate how much of a type of food to purchase, consider these questions:

• How many servings will I need?
• 是否适用于各个年龄或等级分组的不同服务尺寸？
• What is my planned serving size for this food?
• 我将在什么形式购买此食物？
• 食物提供什么服务尺寸提供膳食贡献吗？
• 列出的服务大小与我计划的服务大小相同吗？
• 我需要购买多少购买食物？

这儿童营养计划的食品购买指南还有一个在线计算器，您可以用来估计购买多少食物。与打印副本一样，它由餐点组织组织，并包含每个组件中的几个类别。食品购买指南计算器舍入到最近的整个购买单位或下一季度磅，并提供其计算的信息。

Working with the Menu

库存管理从菜单开始。菜单决定需要购买哪些类型以及频率和其他物品的频率。周期菜单是管理库存的绝佳方法，因为它们允许有必要的供应，这改善了预测。预测是指基于以前的结果在下订单时进行知情预测的能力。规划菜单提前 - 包括使用周期菜单订购预测更准确。

Receiving and Storing

When you receive food from a wholesale vendor, have your order summary ready. Check each food that is being delivered against the initial order summary to make sure that everything you ordered is received and that the price is correct. Foods that require time and temperature control for safety are known as TCS foods. TCS foods should be free of off-odors and colors and be delivered at the correct temperature (41° F [5° C ]or colder for refrigerated foods and 0° F or colder for frozen foods). Ensure that frozen foods have not been previously thawed and then refrozen. For dry goods, check cans for the presence of bulges, severe dents, or rusted cans with pitted edges. Reject any food that does not meet these criteria.

这following table contains information about the receiving process for specific food items.

从供应商处收到您的食品订单后，需要立即将气温放在横跨温度危险区域（41°F至135 f）。理想情况下，当您不忙于享用饭菜时，您将能够让您的交货。（在交货日时也是一个良好的准备菜单是一个很好的做法。）

在冰箱中储存食物时，请确保空气可以在物品周围流传;不要过用冰箱。除霜应定期进行。以这样的方式存储项目，您可以阅读每个项目的内容。最古老的食物应该在前面，后面有更新的食物。这就是所谓的首先，首先（FIFO）旋转。FIFO是FoodService的推荐旋转方法。但是，有时候没有遵循FIFO的情况，例如当最近订购的食物商品有更近的使用时。

冷藏食品应根据烹饪温度以等级的方式储存，在顶部的架子上用即食（未煮过的）食物，在下一个架子上烹饪到内部温度为145架的食物，烹饪的食物160 f在第三架上，以及在底架上煮到165 f的食物。（这在第七课中更详细地覆盖。）与冰箱食品一样，冷藏食品应根据FIFO旋转，使最古老的食物在更新的食物之前使用。

干储存区域应保持在50-70 f并通风良好。不易耐料的食品需要从地板上至少6英寸，远离化学品。在可能的情况下，应根据FIFO旋转旋转食物以确保最大质量。使用国家食品安全管理研究所的以下迷你海报，Storeoom基础知识, and hang it in your facility’s store room.

• NFSMI “Storeroom Basics” mini-poster

看

Watch this video clip featuring a registered dietitian nutritionist who explains the process of inventory management in child care kitchens. Make notes of anything you learn from this video that you would like more information about in your own facility.

库存管理

做

了解如何采取年度库存的过程是育儿中心食品服务人员的重要技能，特别是遵守CACFP法规。使用俄亥俄州CACFP.年度库存Requirements下面的数据包。使用主管查看每个页面。要求您的主管解释您在您的设施中占据年度库存的过程。

• 俄亥俄州CACFP年度库存要求包