LEARNING OBJECTIVES.
Define the following and their role in purchasing for the foodservice industry:
FDA, standards of identity, standards of quality, standard of fill, labeling requirements, USDA, Poultry Products Inspection Act, Egg Products Inspection Act, National Marine and Fisheries Service, US Public Health Service.
Explain differences between centralized and independent purchasing. Name advantages and disadvantages of each.
Define cost plus purchasing and prime vendor
