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.
(b) Milk and milk products are defined as "...pasteurized fluid types of unflavored or whole flavored milk, lowfat milk, skim milk or cultured buttermilk which meet state and local standards for such milk …." and must conform to specifications as prescribed by the appropriate department of the State of North Carolina. In Adult Day Care Institutions/Facilities milk also includes yogurt, natural cheese, and processed cheese.
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: All breads, bread alternates, and grains must be whole grain or 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 USDA’s Exhibit A: School Lunch and Breakfast. Ready-to-Eat (RTE) breakfast cereals must list a whole grain as the primary ingredient and the cereal must be fortified. RTE cereals that are made from 100 percent whole grains do not have to be fortified. If applicable, product should be in moisture-proof wrapping and pack-code date provided. All meat and poultry must have been inspected by the USDA and must be free from off color or odor. Beef must be at least 70:30 lean to fat, preferably 80:20 lean to fat or better. Poultry should be U.S. 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 meat/meat alternate items, all flours must be whole grain or whole grain-rich and breading/batter must not make up more than 30 percent of the weight of the finished product. Note: Manufacturers producing qualifying products (meat/ meat alternate entrées containing grains) may apply for a Child Nutrition (CN) Label to indicate the number of ounce equivalent (oz. eq.) grains that meet the whole grain-rich criteria. The term “oz. eq. grains” on the CN Label indicates that the product meets the whole grain-rich criteria and credit for as a grain serving while the terms “bread” or “bread alternate” on the CN Label indicate that the product meets previous program requirements for grains/breads and are not creditable toward a grain serving. 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, pork and/or poultry. No meat by-products, fillers, extenders, non-fat milk solids, or cereal will be allowed except to include those products containing Alternate Protein Products (APP) within the limits specified in 9 CFR 319.180(e) and meeting the requirements of Appendix A of 7 CFR 210, 220, 225, and 226. No other binders and extenders may be used in conjunction ...
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. 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 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
