Food Specifications. (a) All meat and meat products, except sausage products shall have been slaughtered, processed, and manufactured in plants inspected under a USDA approved inspection program and bear the appropriate seal. All meat and meat products must be sound and sanitary on delivery. They must be free of objectionable odors or signs of deterioration. No preservatives, tenderizers, or coloring agents may be added to any fresh meat or fresh meat products. Imported fresh or frozen meat products are prohibited for any purpose.
Food Specifications. All USDA Foods offered to the SFA and made available to the vendor are acceptable and should be utilized in as large a quantity as may be efficiently utilized. • For all other food components, specifications shall be as follows: • Breads, bread alternates, and grains must be whole-grain rich. All breads and grains must be fresh (or frozen, if applicable) and must meet the minimum weight per serving as listed on Exhibit C. If applicable, product should be in moisture-proof wrapping and pack-code date provided. • All meat and poultry must have been inspected by the United States Department of Agriculture (USDA) and must be free from off color or odor. Beef must be at least 80:20 lean to fat, preferably 85:15 lean to fat. Poultry should be US Grade A when applicable and should meet the recommendations outlined in Specifications for Poultry Products, A Guide for Food Service Operators from the USDA. For breaded and battered items, all flours must be enriched for breads/grains credit and breading/batter must not exceed 30 percent of the weight of the finished product. For sausage patties, the maximum fat allowed is 50 percent by weight; industry standard of 38 to 42 percent fat preferred. • All cured processed meats (bologna, frankfurters, luncheon meat, salami, others) shall be made from beef and/or poultry. No variety meats, fillers, extenders, non-fat milk solids, or cereal will be allowed. Meats must not show evidence of greening, streaking, or other discoloration. • All cheese should be firm, compact, and free from gas holes; free of mold; free of undesirable flavor and odors; pasteurized when applicable; and preferably reduced or low-fat. All cheese should also have a bright, uniform, and attractive appearance; have a pleasing flavor; demonstrate satisfactory meltability; and contain proper moisture and salt content. • All fish must have been inspected by the United States Department of Commerce (USDC) and meet minimum flesh and batter/breading requirements for a USDC Grade A product or a product packed under federal inspection (PUFI) by the USDC. • All fresh fruits must be ripe and in good condition when delivered and must be ready for consumption per the USDA Food Buying Guide. At a minimum, fruit must meet the food distributors’ second-quality level. Fruits should have characteristic color and good flavor and be well-shaped and free from scars and bruises. Size must produce a yield equal to or greater than the attached 21-day cycle menu requirements. •...
Food Specifications. All meals must meet the meal pattern requirements as set forth in 7 CFR §225, and the food specifications and quality standards as set forth in Schedule C of this Invitation for Bid. All meat, meat products, and poultry shall have been slaughtered, processed and manufactured in plants inspected under USDA approved inspection program and bear the appropriate seal. All meat and meat products must be sound, sanitary, and free or objectionable odors or signs of deterioration on delivery. Milk and milk products are defined as “. . . pasteurized fluid types of flavored or unflavored whole milk, low-fat milk, skim, or cultured buttermilk which meets State and local standards for such milk . . . All milk should contain vitamins A and D at the levels specified by the Food and Drug Administration and consistent with State and local standards for such milk.” Xxxx delivered hereunder shall conform to these specifications.
Food Specifications. The SFA must provide detailed specifications including, but not limited to, grade and weight for each food component or menu item as specified in by the USDA and include these specifications in all IFBs or RFPs. Specifications may also cover other items such as purchase units, style, condition, ingredients, for- mulations and delivery time. Such specifications shall be incorporated into this agreement. 7 CFR 210.16(c)(3)
Food Specifications. The Contractor shall purchase the food required for the meals to be prepared for the AAA under this contract according to the following specifications: o Milk shall be fresh, pasteurized o Fresh produce shall be U.S. Grade B, if available or equivalent o Canned goods shall be no lower than U.S Grade B or equivalent o Frozen or dried food shall be no lower than U.S. Grade B o Cheese shall be U.S. Grade A o Spices and condiments shall be fresh and of good quality without filler o Meats, poultry, and fish shall be no lower than U. S. Grade Good, all USDA inspected and no more than 30% fat content by weight o All food prepared and served must be primarily prepared for the project unless prior approval has been secured from the Project director o Breads, crackers, and pastry shall be all good quality made with enriched flour, and no day-old or bargain breads or cakes will be allowed without inspection and consent of the Project director
