Policy 6.17

Purchasing for School Food Service

School food services purchases shall be classified into two general categories:

1. Supply items:

1. Supply items are both food and nonfood items and shall be further classified as to bid requirements.

1. Recurring common use items. The item shall be essential and used daily and the annual consumption can be predicted with reasonable accuracy and bid where the purchases can normally be obtained for the following recurring common use items: milk, bread and paper goods.

2. Staple groceries, canned goods, frozen processed foods, fresh meats, and eggs shall be purchased on bid basis but may be exempt from bid requirements during periods of fluctuating market conditions under terms to be in the best interest of the school system.

3. Above items shall be purchased by individual schools from suppliers as determined by the director of the School Food Service Department. Individual schools are exempt from the requisitioning process, encumbering, and the use of purchase orders for purchase of above items in order to effect an orderly and efficient operation. Items exempt from bid requirements to be purchased by the School Food Service Department for distribution by warehouse stores personnel shall be coordinated with and approved by the director of Purchasing and Stores prior to commitment and contract.

4. Seasonal fresh fruits and fresh vegetables shall be purchased by School Food Service Department under terms and conditions determined to be in the best interest of the school system.

5. All food purchases shall conform to the federal food, drug and cosmetic act, the federal meat inspection act, and the mean inspection law of Florida, and any other federal or state safeguards relating to the wholesomeness of specific items being purchased.

2. Equipment items:

1. Nonexpendable items shall be purchased through the requisition process from school food service funds and shall be bid according to board procedures.

2. Expendable items shall be purchased through the requisitioning process from school food service funds and shall be bid according to Board procedures.

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