School Food Purchase Study - III

Procurement Practices Survey

Appendix 4: THE SCHOOL FOOD PURCHASE STUDY PROCUREMENT PRACTICES SURVEY

OMB Clearance Number: 0584-0471

Expiration Date: XX/XX/20XX

SCHOOL FOOD PURCHASE STUDY

PROCUREMENT PRACTICES SURVEY

This survey is being conducted for the Food and Nutrition Service, U.S. Department of Agriculture as part of a study of school food purchases of public school systems throughout the nation. The information gathered through this survey supplements detailed information on food purchases and USDA food donations collected over the past three months. All responses will be treated in strict confidence; only aggregated results will be reported.

To assist you in completing this survey, we have defined the terms that are used. They appear in shaded boxes like this throughout the survey. If you need help in answering any of the questions, please call us toll free at 1-866-461-4378 and ask for the School Food Study Project.

Unless otherwise indicated, the information you provide should be for the same three-month period for which you have provided data on food purchases and USDA donated foods, i.e., XXXXX to XXXXX, 20XX

Please return in the enclosed envelope by XXXXX XX, 20XX

School District Name:______________________ Date:____________________________

Name and address of Food Service Director	Name: __________________________________ Title: __________________________________ Address: __________________________________ __________________________________ __________________________________ Telephone: (____)_____________________________ Email: __________________________________
Name and address of person filling out this survey if other than Food Service Director	Name: __________________________________ Title: __________________________________ Address: __________________________________ __________________________________ __________________________________ Telephone: (___)______________________________ Email: __________________________________

Public reporting burden for this collection of information is estimated to average 1.25 hours per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. An agency may not conduct or sponsor, and a person is not required to respond to, a collection of information unless it displays a currently valid OMB control number. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden, to: U.S. Department of Agriculture, Food and Nutrition Service, Office of Research and Analysis, Room 1014, Alexandria, VA 22302 ATTN: PRA (0584-0471*). Do not return the completed form to this address.

1. SCHOOL DISTRICT CHARACTERISTICS

In this section we ask several questions about the schools within your school district. In answering these questions please use the following definitions:

Elementary School: Any school that has a pre-kindergarten or kindergarten or Grade 1 or Grade 2 or Grade 3 and no class higher than Grade 6

Middle/Secondary School: A school with no grade lower than Grade 6

Other School: All other schools.

Reminder: The information requested here is for School Year 2009/10.

1. Number of Schools. How many schools are there in your school district and how many are participating in the National School Lunch Program (NSLP) and/or the School Breakfast Program (SBP) during the 2009/10 School Year? Please record separately for elementary and middle/secondary schools as defined above.

Number of Schools		Elementary		Middle/Secondary		Other*		Total
Total Number
Number participating in NSLP only
Number participating in SBP only
Number participating in both NSLP and SBP
Number of SBP severe-need schools
* Briefly describe any “other” schools here:

2. Student Enrollment. Indicate total student enrollment, average daily attendance, and the number of students approved to receive free and reduced price meals as of October 31, 2009.

Number of Students		Elementary		Middle/Secondary		Other		Total
Total Student Enrollment
Average Daily Attendance
Number approved to receive:
free meals
reduced price meals

a) Do any of the students included in “Total Student Enrollment” not have access to school lunches or school breakfasts (e.g. kindergartners who are not in session at meal time)?

YES _______ NO_________

(IF NO, SKIP TO Q1.3)

b) If YES, indicate number of students who do not have access.

		Elementary		Middle/Secondary		Other*		Total
NSLP
SBP

3. Number of serving days/number of meals served. Record the number of serving days and the number of student lunches and student breakfasts served, indicating whether they were full price, reduced price, or free. If your district operates under provisions 1, 2, or 3 of the NSLP regulations, you may indicate the number of meals claimed in each category. Please provide this information for School Year 2008/09 and for the period July-September, 2009.

			School Year 2008/09		July – September, 2009
Student Lunches
	Number of serving days*
	Number of full price lunches served/claimed
	Number of reduced price lunches served/claimed
	Number of free lunches served/claimed
Student Breakfasts
	Number of serving days*
	Number of full price breakfasts served/claimed
	Number of reduced price breakfasts served/claimed
Number of free breakfasts served/claimed (include severe need)
Number of severe need breakfasts served/claimed
Number of After School Snack program meals claimed
* If there are differences among schools within the school district, provide average number.

4. Year-round schools. Do any of the schools in your district that participate in the NSLP or SBP operate year round?

YES_________ NO_________

(IF NO, SKIP TO Q1.5)

a) If YES, indicate the number of schools.

		Elementary		Middle/Secondary		Other*		Total
Year-round schools

b) If YES, indicate the number of students included in “Total Student Enrollment” (Question 1.2) that are enrolled in year-round schools.

		Elementary		Middle/Secondary		Other*		Total
Enrolled in year-round schools

5. Meal Prices. As of October 31, 2009, what prices were charged to students for full price and for reduced price lunches and breakfasts in your school district by level of school?

For full price lunches and breakfasts, we have provided space for more than one price if multiple prices were offered (e.g. higher price for larger portions or discount for weekly meal ticket). If you indicate more than one charge for full price meals, please indicate the share of meals sold at each price.

Student Lunch Prices		Elementary		Share of Full Price Meals at each price		Middle/Secondary		Share of Full Price Meals at each price
Full price lunch		$		%		$		%
		$		%		$		%
		$		%		$		%
				100%				100%
Reduced price lunch		$				$
Student Breakfast Prices
Full price breakfast		$		%		$		%
		$		%		$		%
		$		%		$		%
				100%				100%
Reduced price breakfast		$				$

6. Kitchen Types. How many of each of the following types of kitchens does your school district currently operate? Each type is briefly described. If you have kitchen types not described here, please record under “Other” and provide a brief description.

Type			Number of kitchens
Central kitchens where meals are prepared for serving at receiving or satellite schools. No student meals are served on-site at a central kitchen
Base kitchen where meals are prepared for serving on-site and for shipment to other locations (including multiple locations within the same school).
Receiving or satellite kitchens which obtain partially or fully prepared meals from base or central kitchens or an outside vendor. Other than re-heating or refrigeration, no food preparation occurs at a satellite kitchen
Combination kitchens in which some food is prepared for on-site consumption and some food is received fully or partially prepared from a central or base kitchen.
On-site kitchens where all meals served are prepared at the facility in which the kitchen is located.
Other (describe)
Total number of kitchens

7. A la carte food sales. Do any of the schools in your school district offer foods on an a la carte basis?

YES________ NO_________

(IF NO, SKIP TO Q1.8)

a) If YES, what was the total dollar amount of revenue from a la carte sales of foods and beverages for the entire 2008/09 School Year? What was total revenue from a la carte sales for the period July-September, 2009?

A la carte sales revenue
2008/09:	$
July-September, 2009:	$

A la carte foods are those that are priced and sold on an individual item basis rather than as a unit or complete meal. This includes items from a reimbursable meal if sold separately. It also includes sales through vending machines using foods or beverages purchased through the school food service account.

b) If YES, list the 10 top selling a la carte foods for elementary and middle/secondary schools. Describe in general terms (e.g. hamburgers, french fries, potato chips, milk, ice cream, cookies, etc.). If possible, base your response on dollar sales for July-September, 2009, ranked from largest to smallest. If that is not possible, please give us your best judgment as to what were the leading a la carte foods during that period.

For each item listed, please estimate the percentage share of total dollar sales of that item that was from a la carte sales during this period. For example:

• If there is an item that is only sold a la carte (e.g. candy, popcorn, soda), please fill in 100% in the space next to that item.

• If there is an item that is sold both a la carte and as part of the reimbursable meal (e.g. pizza, cookies, hamburgers, subs), then please estimate the percentage of the total value of the item sold a la carte. For example, if the value of total pizza sales consisted of 15% from a la carte sales and 85% from reimbursable meal sales then please write in 15% on the line next to pizza.

Since most of the items included on this list will represent aggregations of several individual food products (e.g. “cookies” might include 10 or 20 different types, package sizes, flavors, etc.), record the percentage share that applies to the entire group of products.

Leading A La Carte Items

Elementary				Middle/Secondary
Name of Item		Percent of total sales of item a la carte		Name of item		Percent of total sales of item a la carte
1.				1.
2.				2.
3.				3.
4.				4.
5.				5.
6.				6.
7.				7.
8.				8.
9.				9.
10.				10.

8. Number of schools offering food service options. How many of the schools in your school district currently offer the following options to your students?

Number of Schools

Elementary

Middle/Secondary

Other

Total

A la carte items during breakfast

A la carte items during lunch

Choice of NSLP entrees

Offer vs. serve

Open campus at lunch time

Vending machines

Snack bars

Electronic debit cards

Store selling food, other items

Free fresh fruit or vegetables

9. Other food programs served. Some school districts use their facilities to prepare foods for purposes other than breakfasts and lunches for students in their school system. Some examples are listed below. Please indicate with a check () which, if any, of these purposes you are currently providing meals or food to.

		Check () all that apply
Reimbursable
Head Start
Elderly Nutrition Program
Child and Adult Care Food Program
After School Snack Program
Summer Food Service Program
Fresh Fruit and Vegetable Program
Other schools or school systems
Disaster Feeding
Seamless Summer Option
Non-Reimbursable
School staff meals
School related events (e.g. athletic events, PTA meetings)
Public catering
Other day care
Other(specify) ______________________
______________________

10. Other food program sales. If your school district had other food program sales (as noted in response to Question 1.9) during July-September, 2009, are the foods used for any of these other programs included among the food purchase information you have provided to us over the last 3 months?

YES________ NO_________

(IF NO, SKIP TO Q1.11)

a) If YES, for those programs included in the food purchase data you submitted, please indicate separately the dollar amount of revenue for (a) those “other programs” that are reimbursable (e.g. Summer Food Service or food for other school systems), (b) those “other programs” that are non-reimbursable (e.g. staff meals or catering), and (c) the total for both. If your response is an estimate, indicate with a check () in the space titled “estimate.”

Revenues from other food program sales:
	School Year 2008/09	Estimate	July-Sep. 2009	Estimate
(a) Reimbursable	$_________		$_________	
(b) Non-reimbursable	$_________		$_________	
(c) Total	$_________		$_________	

11. Total food expenditures. What was the school district’s total expenditure for food and beverages during the 2008/09 School Year and during the July-September, 2009 period? Do not include expenditures for any nonfood supplies such as plastic wrap, paper and surface cleaning products. If your response is an estimate, indicate with a check ().

Total Food Expenditures:				Estimate
School Year 2008/09		$		
July-September, 2009		$		

12. Number of schools using menu planning. How many of the schools in your school district use each of the following methods in planning their lunch menus?

The National School Lunch Act mandates that school meals "safeguard the health and well-being of the Nation's children”. Participating schools must serve lunches that are consistent with the applicable recommendations of the most recent Dietary Guidelines for Americans. Local food service professionals have the choice of four menu planning approaches. These are defined as follows:

Nutrient Standard Menu Planning (sometimes called “NuMenus”) - Attainment of minimum weekly nutrient levels based on nutrient analysis of all meal items conducted by the SFA.

Assisted Nutrient Standard Menu Planning (sometimes called “Assisted NuMenus”) - Attainment of minimum weekly nutrient levels using approved menu cycles based on nutrient analysis conducted outside of the SFA by other sources.

Enhanced Food-Based Menu Planning - Attainment of minimum weekly nutrient levels by offering specific meal components in prescribed quantities with an emphasis on increased fruits, vegetables, and grain products.

Traditional Food-Based Meal Planning - Attainment of minimum weekly levels by offering a certain number of food items from specific meal components in prescribed quantities.

Alternate Menu Planning - Allows states and school districts to develop their own approaches to menu planning, subject to the guidelines established in the regulations.

		Number of Schools
		Elementary		Middle/ Secondary		Other		Total
Nutrient Standard Menu Planning
Assisted Nutrient Standard Menu Planning
Enhanced Food-Based Menu Planning
Traditional Food-Based Meal Planning
Alternate Menu Planning

1. PROCUREMENT PRACTICES AND PROCEDURES

Questions in this section of the survey pertain to foods purchased commercially. Unless otherwise specified, they do not pertain to foods donated by the USDA, unless they have been used as ingredients in processed foods that you purchased commercially.

1. Vendor selections. Who in your school district has primary responsibility for determining where foods are purchased, i.e. which vendors are selected, whether by bid or other method? (If this person has more than one position, please select the position that best describes the person’s duties.)

		Check () one
District Food Service Director/Manager
Business Office/Purchasing Department
Nutritionist
Kitchen Manager/Head Cook
School Board
Other (specify) ______________________
______________________
______________________

2. Food selection. Who in your school district has primary responsibility for determining which foods are purchased? (Again, if this person has more than one position, select the one that best describes the person’s duties.)

		Check () one
District Food Service Director/Manager
Business Office/Purchasing Department
Nutritionist
Kitchen Manager/Head Cook
School Board
Other (specify) ________________________
________________________
________________________

3. Food service management companies. Is your food service operation currently under the direction of a private food service management company?

YES_________ NO_________

(IF NO, SKIP TO Q2.4)

a) IF YES: Is the food service management company responsible for determining where foods are purchased (i.e. vendor selection)?

YES_________ NO__________

b) If YES, is the food service management company responsible for determining which foods are purchased (i.e. food selection)?

YES_________ NO__________

4. Nationally Branded Fast Food Products. Do you offer branded products from national fast food restaurant chains (e.g., Subway, Taco Bell, Pizza Hut, etc.) in you food service operation?

YES_________ NO_________

(IF NO, SKIP TO Q2.5)

a) If YES, how many schools offer these national branded products?

		Elementary		Middle/Secondary		Other*		Total
Number of Schools

b) If YES, which of the following do you offer? Check () all that apply

Arby’s			Pizza Hut
Boardwalk Fries and Burgers			Subway
Burger King			Taco Bell
Chick-fil-A			Other (list)
Domino’s
Kentucky Fried Chicken
Little Caesar’s
McDonald’s

c) If Yes, how do the vendors supply the product?

		Check () all that apply
As ingredients, school prepares
As cold product, school heats
As finished item, delivered to school
Other (describe) ___________________________
___________________________
___________________________

d) If YES, are these products used in reimbursable meals only, sold a la carte only, or used in both reimbursable meals and a la carte sales?

		Check () one
In reimbursable meals only
A la carte only
Both reimbursable meals and a la carte

In some of the questions that follow, we ask for information related to particular types of food. These food types are described below.

Dairy Products: Fresh milk, cheese, butter, yogurt, and other milk-related products; fresh eggs; substitute dairy products. Ice cream is not included; it is treated separately.

Bread and Bakery Products: Bread, rolls, buns, cakes, cookies, crackers, donuts. Do not include snack items such as pretzels and snack cookies (see below).

Fresh Produce: Fresh fruits and vegetables.

Canned and Staple Foods: All canned foods including canned fruits, vegetables, and meat; staple foods such as flour, sugar, rice, cereals, and cooking oils.

Frozen Foods: All frozen foods including frozen fruits and vegetables, frozen meats and frozen pizza, and other frozen entrees or side dishes. Ice cream is not included.

Fresh meat/poultry/fish: All fresh meat, poultry, and fish. Canned and frozen meat, poultry, and fish are not included.

Snack Items: Potato chips, pretzels, candy, individual packs of cookies.

Ice cream: Include all ice cream, ice milk products, and frozen yogurt.

Non-Dairy Beverages: Include fruit juice, water and sparkling beverages.

5. Level of purchasing. Are food purchase decisions made at the level of the school district (centralized), at the level of the individual school (decentralized), or some combination of the two? Check () one space for each type of food.

Dairy

Bread

Fresh Produce

Canned/ Staples

Frozen Foods

Fresh Meats

Snack Items

Ice Cream

Non-dairy Beverages

Centralized

Decentralized

Combination

6. Product specifications. In purchasing individual food items, do you use product specifications to describe the product?

YES_________ NO___________

a) If YES, which of the following specifications do you use?

		Check () all that apply
Official quality/grade standards (e.g. Grade A)
Style/variety of product (e.g. sliced cling peaches)
Brand name
Container weight
Fat content and/or type of fat
Calorie content
Sodium content
Whole grain content
Origin (where produced)
Packaging unit (e.g. case of 6-#10 cans)
Condition (e.g. temperature or evidence of spoilage)
Use of Child Nutrition (CN) labels that identify contribution toward meal pattern requirements
Official standards of identity from Code of Federal Regulations

7. Food safety criteria: Are there food safety criteria in your procurement specifications?

YES_________ NO___________

If YES, did you use USDA Agricultural Marketing Service specifications to develop them?

YES_________ NO____________

8. Product recall: Do you have inventory control processes so that a product can be traced during a recall?

YES_________ NO___________

a) If YES, in the event you need to locate a specific product, for example due to a recall, how far can you track the product? To:

		Check () all that apply
Vendors
Receiving
Warehouse
Distribution to another site
Storage at another site
Used in a recipe or as a menu item

9. Locally grown produce. Does your institution have a buying program for locally grown produce?

YES_________ NO__________

(IF NO, SKIP TO a

a) If YES, how do you define “locally grown”? Check () one of the following:

		Check () one
a. Same city/county
b. Produced within a 50 mile radius
c. Produced within a 100 mile radius
d. Produced within a 200 mile radius
e. Produced within a day’s drive
f. Produced within the State
g. Produced within the region
h. Other

b) Of your total food costs in School Year 2008/09, what share do you estimate was locally grown?

_______ percent

c) What were the top 5 locally grown/produced items by value that you purchased in School Year 2008/09?

1.

2.

3.

4.

5.

a)If you do not have a program, are you developing one?

YES________ NO________ Not Applicable__________

10. State Farm to School Program: Does your state have a State Farm to School Program?

YES________ NO__________

(IF NO, SKIP TO 3.1)

If YES, does your district purchase foods through the State Farm to School Program?

YES_________ NO___________

3. USDA DONATED FOODS

The following questions relate to the various types of USDA donated foods, including those provided directly like canned beans, those incorporated in a processed product (cheese and ground beef on a pizza), and fresh produce from the Department of Defense.

1. USDA entitlement. Do you know the dollar amount of your USDA donated food entitlement for School Year 2009/10?

YES_________ NO_________

a) If YES, what is your USDA entitlement for School Year 2009/10?

AMOUNT $__________

b) What percentage of your donated food entitlement for School Year 2008/09 was spent on processed end products that incorporate USDA donated foods? If the percentage you provide is an estimate please check () the box.

	Estimate
%	

2. Fresh Produce from the Department of Defense. Do you apply any of your USDA entitlement towards the acquisition of fresh produce from the Department of Defense’s Fresh Fruit and Vegetable Program?

YES_______ NO__________

(IF NO, SKIP TO Q3.3 below)

a) If YES, how does the quality compare to commercial products?

		Check () one
Lower quality than commercial products
Comparable to commercial products’ quality
Higher quality than commercial products

b) If YES, how do the prices compare to commercial products?

		Check () one
Lower prices than commercial products
Comparable to prices for commercial products
Higher prices than commercial products

3. Fresh Produce from the Department of Defense. Do you also use any of your cash reimbursement to purchase additional fresh produce from the Department of Defense’s Fresh Fruit and Vegetable Program?

YES_________ NO___________

4. USDA donated foods. How do USDA donated foods reach your school district?

		Check () all that apply
Commercial foodservice distributor, WITH commercial products
Commercial foodservice distributor, SEPARATE from commercial products
Commercial trucking company
State delivery
School district pick-up
Other (describe)

5. The USDA donated food program: What are the three main features of this program that you most like?

1.

2.

3.

If no major LIKES check () box 

What are the three main features of this program that you most dislike?

1.

2.

3.

If no major DISLIKES check () box 

In your opinion, how can the USDA donated food distribution program be improved?

4. VENDOR INFORMATION

In the following questions “vendor” is defined as a seller of commercial products. Do not include vendors or distributors that only supply a product containing USDA donated foods. Do include vendors that distribute both commercial products and those containing USDA donated foods.

1. Number of vendors. How many separate vendors do you currently use for each of the following food types? How many vendors serve your area and are willing to meet your food purchase requirements? If a vendor supplies more than one type of food, count it separately in each appropriate category. (If you don’t know the number of vendors in the area, please make an estimate and indicate with a check ().)

Dairy

Bread

Fresh Produce

Canned/ Staples

Frozen Foods

Fresh Meats

Snack Items

Ice Cream

Non-dairy Beverages

Number of vendors used

Number serving area

If Estimate check () box



















2. Total number of vendors. What is the total number of vendors from whom you currently purchase food?

Number of vendors __________

3. Vendor selection criteria. Which factors influence your selection of food vendors? Check () all that apply.

		Check () all that apply
Price
Brands
Ability to meet specifications
Service after sale
Dependability
Also handles USDA donated foods
Location
Flexibility
Food quality
Delivery schedules
Promotion programs

4. Procurement methods. Indicate the principal method you use to purchase each type of food. Check () one for each food type.

Dairy

Bread

Fresh Produce

Canned/ Staples

Frozen Foods

Fresh Meats

Snack Items

Ice Cream

Non-dairy Beverages

Formal line item bids (Items individually priced.)

Formal lump sum bids (Items priced in combination.)

Telephone bid/quote

Sales representative visits

Other (specify)

5. Cooperative buying. Are you participating with other school districts in the cooperative purchasing of food?

YES_________ NO __________

(IF NO, SKIP TO Q4.6)

a) If YES, what effect has it had on your ability to purchase the food items you want?

	Check () one
Limits ability
Expands ability
No effect

b) If YES, what effect has it had on your overall food costs?

	Check () one
Increased costs
Reduced costs
No effect

c) If YES and you participated in a cooperative buying program in School Year 2008/09, please estimate the share of total food purchases by the school district in School Year 2008/09 that were purchased cooperatively (in percent).

____________%

d) If YES, indicate with a check () the foods you used in School Year 2008/09 that were purchased through a cooperative buying program.

Dairy

Bread

Fresh Produce

Canned/ Staples

Frozen Foods

Fresh Meats

Snack Items

Ice Cream

Non-dairy Beverages

Purchased through cooperative program

e) Does your cooperative charge a fee for participating?

YES________ NO_________

The following questions pertain to your major vendor for each type of food purchase. If you have only one vendor in a category, answer the question for that vendor. Otherwise, answers should reflect the vendor from which you expect to make the largest volume of purchases in each category during the 2009/10 School Year.

6. Product pricing. For each food type below, indicate whether you have a formal agreement (contract) or an informal agreement with your major vendor. Within the category selected, check () the one approach to pricing that best describes how your food purchase prices are determined.

Dairy

Bread

Fresh Produce

Canned/ Staples

Frozen Foods

Fresh Meats

Snack Items

Ice Cream

Non-dairy Beverages

A.Formal Agreement

Fixed price contract

Fixed price with adjustment clause (e.g., increase based on specific condition such as inflation rate).

Formula price (list plus fixed amount or percentage)

Cost-based price

B.Informal Agreement

Bid or quote price

Retail price

Mutually accepted discount rate

Other (specify)

7. Vendor services: Which of the following services do your major vendors supply?

		Check () all that apply
Advice on purchasing
Unloading at dock/school
Placing packages in coolers/storage area
Shelving delivered foods
Inventory updating
Summary of purchases on a monthly or quarterly basis
Menu planning
Delivery of USDA donated foods
Storage of USDA donated foods
Processing of USDA donated foods

As a precaution against loss in the postal service could we suggest that you keep a copy of the completed form as a record of your responses. Alternatively, you may email a scanned copy to xxxxxxx@yyyyy and retain the original.

Thank you for completing the survey and for taking part in the study.

Once all the data have been tabulated and the analysis completed,

we will send you a summary of the results.

Appendix 5: CROSSWALK BETWEEN SFPS-II AND SFPS-III PROCUREMENT PRACTICES SURVEY QUESTIONS

Previously approved survey question	Status in current approval request
Cover page	Added lines for email address. Burden estimate increased from 1 hour to 1.25 hours. Changed contact information.
1	“pre-kindergarten” added to definition of Elementary School
1.1	No change
1.2	No change
1.3	No change
1.4	Wording change for clarity
1.5	Lines added to allow for more than two prices. “100%” total added to clarify what shares are being requested.
1.6	No change
1.7	Definition of “a la carte foods” clarified that it includes items from a reimbursable meal sold separately and certain vending machine sales.
1.8	Clarified wording of two food service options
1.9	Added three programs and reordered items into reimbursable and non-reimbursable groups
1.10	Changed breakdown to reimbursable vs. non-reimbursable and eliminated the request for number of meals
1.11	Clarified that one excludes paper, plastic and cleaning products
1.12	Added “Alternate Menu Planning” and redefined Food-Based Menu Planning as “Enhanced”
1.13	Deleted
2	Changed “commodities” to “foods” in instruction box
2.1	Minor wording change
2.2	Minor wording change
2.3	Deleted portion of question about length of time under management
2.4	Eliminated in-house brands and asked for identification of food chains rather than product types
2.5	In instruction box, broke out “non-dairy beverages” as separate category
2.6	Combined it with 2.5 and added non-dairy beverages
2.7	Deleted
2.8	Renumbered as 2.6. Added calorie, sodium, and whole grain content to list
	New 2.7 on food safety criteria
	New 2.8 on product recall procedures
	New 2.9 on locally grown produce
	New 2.10 on State Farm to School Program
3	Re-titled as USDA Donated Foods
3.1-3.4	These 4 questions on delivery practices are deleted
	New 3.1 on USDA donated food entitlement
	New 3.2 on fresh produce from Department of Defense
	New 3.3 on fresh produce from Department of Defense
3.5	Renumbered as 3.4, with wording revision
4	Added definition of “vendor”
4.1	Added beverage category
4.2	No change
4.3	No change
4.4	Added beverage category
4.5	Eliminated 2 sub-questions and added 3. Added beverage category
4.6	Added beverage category
4.7	No change