RYAN KINGKADE

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• RYAN KINGKADE
• JACKIE SHERROD
• AMY CRILE

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DAIRY PRODUCTS
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EXACT NAME

• MAJORITY OF DAIRY PRODUCTS CARRY A STANDARD OF
  IDENTITY ESTABLISHED BY THE FEDERAL GOVERNMENT
• THE STANDARD IS BASED PRIMARILY ON THE MINIMUN
  AMOUNT OF BUTTERFAT CONTENT
• THE STANDARDS OF IDENTITY ALSO PRESCRIBE MINIMUM
  OR MAXIMUM AMOUNTS OF MILK SOLIDS ALLOWED
• BID BUYING MAY BE THE EASIEST PROCEDURE

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U.S. GOVERNMENT GRADES

• AGRICULTURE MARKETING SERVICE SET FEDERAL GRADING
  STANDARDS FOR POULTRY, EGGS, AND DAIRY PRODUCTS
• U.S. STANDARDS DO NOT APPLY TO VERY TYPE OF DAIRY
  PRODUCT
• MILK IS USUALLY GRADED
• FLUID MILK GRADES ARE BASED PRIMARILY ON THE
  FINISHED PRODUCTS BACTERIAL COUNT
• GRADE A FLUID MILK, SOLD IN RETAIL STORES,
  DELIVERED CONSUMERS
• MANUFACTORING GRADE GRADE B, MORE BACTERIA ARE
  ALLOWED, USED FOR MAKING BUTTER, CHEESE, AND ICE
  CREAM

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PACKERS BRAND

• TASTE BETWEEN TWO SUPPLIERS CAN BE VERY DIFFERENT
• BRAND NAMES TEND TO BECOME IMPORTANT TO BUYERS
• BID BUYERS CONSTANTLY CHECKS OUT DIFFERENT BRANDS
  OF NEW AND OLD DAIRY PRODUCTS

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SIZE OF CONTAINER

• BUYERS SHOULD ONLY PURCHASE THE NECESSARY AMOUNT
  IN ORDER TO MINIMAZE WASTE
• WATCH THE AP PRICE
• WATCH THE EP PRICE
• HAS TO FIND A SUPPLIER THAT CAN PACKAGE THE RIGHT
  SIZES FOR THE RIGHT AP PRICE

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TYPE OF PACKAGING MATERIAL

• GENERALLY STANDARDIZED THROUGHOUT THE HOSPITALITY
  INDUSTRY
• DAIRY REGULATIONS SPECIFY MINIMUM PACKAGING
  REQUIREMENTS THAT PROTECT CULINARY QUALITY
• NOT ALL DAIRY PRODUCTS ARE PACKAGED ALIKE
• MATERIALS INCLUDE PLASTIC FIBERBOARD,
  METAL,GLASS, AND ASEPTIC CONTAINERS
• ADDED VALUE PRODUCTS ARE AVAILABLE IE
  OPERATIONS NAME ON MILK CARTON, SINGLE SERVE
  CREAMERS

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PACKAGING MATERIAL (cont)

• LAYERD AND/OR INDIVIDUALLY WRAPPED PRODUCTS WILL
  CARR PREMIUM AP PRICES
• THE EP COST MAY BE QUITE ACCEPTIBLE IF BYERS
  PURCHASE PREMIUM PACKAGING

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PRESERVATION METHOD

• IF BUYERS WANT CERTAIN NON-REFRIGERATED ITEMS TO
  BE REFRIGERATED THAT NEEDS TO BE IN THE SPEC
• SOME SUPPLIERS FREEZE THE CHEESES AND BUTTERS
  THEY SELL. THIS MAY NEED TO BE ON THE SPEC AS
  WELL

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PURCHASING DAIRY PRODUCTS

• THE BUYERS FIRST PURCHASING STEPS ARE DETERMINING
  PRECISELY WHAT THEY WANT AND THEN TO DETERMINE AN
  APPROPRIATE DELIVERY SCHEDULE
• IT IS NOT NECESSARY TO HAVE ELABORATE SPECS FROM
  THE BUYER.
• BID BUYING MIGHT BE PROFITABLE
• EVALUATE SUBSTITUTION POSSIBILITIES
• MIGHT BE BEST TO AVOID INDEPENDENT FARMERS
• PRODUCTS MIGHT NOT BE UNDR RIGID QUALITY CONTROL
  STANDARDS THE FEDERAL GOVERNMENT HAS ESTABLISHED

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COMPARISON PRICINGORANGE JUICE

• 1GAL
• ROBERTS 3.99
• BLUE BUNNY 3.59
• KROGER 3.29

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COMPARISON PRICINGYOGURT

• 32 OZ
• ROBERTS 3.59
• BLUE BUNNY 4.99
• KROGER 2.39

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COMPARISON PRICINGMILK

• 1 GAL
• ROBERTS 2.99
• BLUE BUNNY 3.09
• KROGER 2.79

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COMPARISON PRICINGBUTTER

• 1LB
• ROBERTS 4.35
• BLUE BUNNY 3.89
• KROGER 2.99

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COMPARISON PRICINGCOTTAGE CHEESE

• 24OZ
• ROBERTS 2.69
• BLUE BUNNY 3.09
• KROGER 2.29

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COMPARISON PRICINGSOUR CREAM

• 24OZ
• ROBERTS 2.59
• BLUE BUNNY 2.89
• KROGER 2.65

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COMPARISON PRICINGHALF AND HALF

• 1QT
• ROBERTS 1.79
• BLUE BUNNY 1.99
• KROGER 1.89

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RECEIVING DAIRY PRODUCTS

• TAKE TIME TO CAREFULLY EXAMINE RECEIVED PRODUCTS
• DIRT, BROKEN CONTAINERS, FAULTY WRAPPING, DENTED
  CARTONS, CRACKED OR SPLIT WRAPPINGS
• EVERYTHING THAT WAS ORDERED
• TWO REASONS THIS MAY BE DIFFICULT A LOT OF ITEMS
  TO BE CHECKED IN AND SOME DAIRY ITEMS ARE
  DELIVERED ON STANDING ORDER BASIS
• MOVE EVERYTHING INTO THE REFRIGERATED AREA BEFORE
  CHECKING THE ORDER

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STORING DAIRY PRODUCTS

• TAKE EXTRA TIME TO MAKE SURE PRODUCTS ARE ROTATED
  PROPERLY
• TRY TO KEEP DAIRY PRODUCTS IN OROGINAL PACKAGE TO
  ENSURE IT IS THE RIGHT THING
• HAVING A SEPARATE DAIRY REFRIGERATOR IS
  RECOMMENDED SINCE MOST DAIRY PRODUCTS PICK UP
  ODORS

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EGGS
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EXACT NAME

• EGGS BUYER WILL GET CHICKEN EGGS
• FRESH SHELL EGGS BUYER WILL GET EGGS THAT ARE
  FEWER THAN 30 DAYS OLD
• FRESH SHELL EGGS ARE RARELY USED IN THE
  CULINARY INDUSTRY
• EGG PRODUCTS EGGS THAT HAVE BEEN REMOVED FROM
  THEIR SHELL FOR PROCESSING

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U.S GOVERNMENT INSPECTION AND GRADES

• THE EGG PRODUCT AND INSPECTION ACT OF 1970
  ENSURES THAT EGG PRODUCTS ARE SAFE, WHOLESOME,
  UNADULTERED, AND ACCURATLY LABELED
• BREAKER (OR EGG) PLANTS MUST COMMIT TO CONTINUOUS
  INSPECTIONS BY THE US GOVERNMENT
• U.S. GRADE AA WHITES THAT ARE THICK AND
  FIRM,YOLKS THAT ARE HIGH AND ROUND AND FAR FROM
  DEFECT, CLEAN UNBROKEN SHELLS
• U.S. GRADE A WHITES ARE REASONABLY FIRM, A FRESH
  EGG OLDER THAN A WEEK NORMALLY FALLS INTO THIS
  GRADE,
• U.S. GRADE B WHITES ARE THINNER, YOLKS MAY BE
  WHITER AND FLATTER, YOLKS MAY BE MORE BREAKABLE,
  SHELLS MAY SHOW SLIGHT STAINS, SCRAMBLING EGGS

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PRODUCT SIZE

• GRADED EGGS MUST MEET QUALITY AND SIZE STANDARDS
• SHELL EGGS ARE AVAILABLE IN 6 SIZES
• RANGE FROM PEE WEE TO JUMBO
• LARGE EGGS ARE PREFFERED
• THE BUYER NEEDS TO EVALUATE RECEPIES AND
  APPERANCE WHEN BUYING EGGS

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PACKING MATERIAL

• CONSIDER VARIATION IN PACKAGING
• CAN SUPPORT A LOT OF BACTERIAL MULTIPLICATIONS
• FROZEN EGG PRODUCTS ARE STORED IN MOISTURE AND
  VAPOR PROOF CONTAINERS
• SOME ARE CRYOVACED
• SOME ARE STORED IN METAL, PLASTIC, OR POLY-LINED
  DRUMS

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COLOR

• BREED OF HEN DETERMINES COLOR OF EGG
• WHITE FEATHERS PRODUCE WHITE EGGS
• RED FEATHERS LAY BROWN EGGS
• TASTE AND NUTRITION HAVE NO EFFECT
• PEOPLE PREFER BOTH

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PRESERVATION METHOD

• REFRIGERATION
• MOST COMMON, MUST BE RECEIVD AND HELD AT 45
  DEGREES, NO FEDERAL LAW REQUIRES EGGS TO BE
  REFRIGERATED
• OIL SPRAYING OR DIPPING
• SUPPLIER COATS WITH TASTELESS NATURAL MINERAL
  OIL, REASONABLY EFFECTIVE
• OVERWRAPPING
• EGG CAN BE DOUBLE WRAPPED IN PLASTIC FILM TO
  PREVENT MOISTURE LOSS
• CONTROLLED-ATMOSPHERE STORAGE
• OXEGEN FREE ENVIRONMENT, REPLACED WITH CARBON
  DIOXIDE

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PURCHASING EGGS

• FRESH SHELL EGGS HVE FEWER PROBLEMS
• MOST USED IS U.S. GRADE A
• NO QUALITY STANDARDS EXIST FOR PROCESSED EGG
  PRODUCTS
• CONVINIENCE AND RELIABILITY BECOME OVERRIDING
  FACTORS
• PREPARE AND COMPLETE SPECS
• BIGGEST PROPBLEM WHEN LOOKING AT SUPPLIERS ISS
  DETERMINING WHO HAS THE FRESHEST EGGS

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RECEIVING EGGS

• LOOK FOR CRACKS, DIRT, NOT UNIFORM
• CHECK TEMP.
• WEIGH THE CONTAINERS TO SEE IF ALL EGGS ARE THERE
• RANDOMLY BREAK A FEW EGGS TO SEE QUALITY
• CHECK FROZEN EGGS TO SEE IF CRYSTALIZATION HAS
  OCCURRED

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STORING EGGS

• FRESH EGGS SHOULD BE REFRIGERATED AS SOON AS
  POSSIBLE
• DO NOT FREEZE THEM!
• KEEP IN ORIGINAL CONTAINERS
• MAY KEEP IN A DAIRY COOLER TO PREVENT ODOR FROM
  GETTING INTO THE EGGS

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THANK YOU