This publication is designed to aid school food service personnel in implementing effective food purchasing practices and obtaining optimum food quality. Part 1 outlines procedures for sound purchasing practices and presents suggested forms for use in implementing these procedures. Information is also provided on inventory systems and stock control. Part 2 presents suggested specifications for the purchase of selected food items used in child nutrition programs. The sections of part 2 are divided according to the meal components of the school lunch and breakfast programs. In addition, there is a section on other foods used in the preparation of lunches or breakfasts. The food items included are representative of school food purchases but are not all inclusive. Part 2 also gives buying tips, what to look for, and what to avoid in quantity purchasing of bread, cereal, milk, meat, and meat alternatives. Also included are tips for purchasing fresh and processed fruits and vegetables, as well as other foods used in school lunches and breakfasts. (Author/JG)