PSG Procurement Pre-Assessment

Welcome!

Thank you for participating in this pre-assessment survey so that we may assess your knowledge in the area of procurement related to cycle menus. It will focus on developing specifications and bids, cost saving tips and successfully utilizing supplies and USDA Foods to meet menu requirements including expanding the use of seasonal and local foods within your menus.

Please take the next few minutes to answer nine questions. The information you provide will be used for ODE-CNP’s internal use only and will assist in tailoring this three-prong grant training to future learning needs.

Question Title

* 1. What is the goal of the procurement regulation?

a. Ensure reimbursement dollars are received by eligible schools and eligible children

b. Ensure that reimbursement dollars are being used efficiently and effectively without waste or abuse

c. Both a and b

d. None of the above

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* 2. The procurement process includes planning, drafting specifications, advertising the procurement, awarding the contract, and managing the contract

True

False

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* 3. There are two main methods of procurement. These methods are determined by what is called the “Small Purchase Threshold”. At a Federal level, this threshold is $150,000. What are the two main methods called?

a. Small and Big

b. Formal and Informal (including micro-purchase)

c. Short and Long

d. None of the above

Question Title

* 4. How can cycle menus assist in cost savings while procuring foods?

a. Help you better forecast needs

b. Allows more bulk purchases, with potentially greater discounts

c. Opportunity to use USDA foods and local products at the peak of the season

d. Both a and b

e. All of the above

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* 5. Who defines local and decides the amount of preference to give local items within their bid specs.?

c. You, the sponsor

b. USDA

a. The state agency

d. The farmer

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* 6. What is the driving force in the procurement process?

b. State agency

d. USDA

c. The school menu

a. School administration

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* 7. What is/are the best way(s) to incorporate local foods into your school menu?

a. Identify what is local on the current menu

b. Substitute ingredients

c. Serve local products on the salad bar

d. Start a ‘harvest of the month’ program

e. Develop new recipes

f. All of the above

Question Title

* 8. School Garden programs are another way to add local produce to your meal programming, year round and come in all shapes and sizes.

False

True

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* 9. Approximately how many school gardens are currently in Oregon?

b. 200

a. 100

c. 400

d. 600

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* 10. Please enter your contact information

Name

School District