Common use of Grains Clause in Contracts

Grains. All grain/bread products Must meet Grain Requirements for CCFP, Exhibit A. Must be whole grain, whole grain-rich, or enriched. Bran and germ are counted as enriched or whole-grain meals or flours. Corn masa and masa harina are considered whole grain-rich. Corn flour, corn meal, and other corn products must be whole or treated with lime (nixtamilized) to be considered whole grain-rich. Grain products must be zero grams trans fat per serving. Meat/Meat Alternates Beef, Breaded country fried patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef not to exceed 30% fat, water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Canned Cubed Lean meat only, in juice. ¾” to 1” cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat. Beef, Patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Beef, Salisbury patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 2.14 oz. xxxxx to provide 2 oz. meat/meat alternate. Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Shoulder Clod Roast USDA Grade Good 12-14 lb. Roasts. Frozen. The shoulder clod roast is the same as the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the underlying fat must be trimmed to comply with the surface fat thickness requirements. The heavy tendons at the elbow end of the cold shall be trimmed even with the lean and all sides shall be trimmed so that the clod is not less than 1” thick at any point. When smaller toasts are specified, the thick end of the clod shall be made into one roast and the thin end shall be split length-wise, the ends reversed and the boned surfaces placed together to produce a uniformly thick roast. These roasts shall be held intact by tying girthwise. IMPs Item #144A. Beef, for Stewing USDA Standard Grade. IMPs 135A. Cutting with electric saw will be permitted. Meat with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels, heavy connective tissue and the pre-scapular lymph gland shall be removed. The thick tendinous ends of the shank shall be removed by cutting back until a cross sectional cut shows at least 75% lean. Not less than 75%, by weight, of the diced pieces shall be of a size which is equivalent of not less than a ¾ inch cube or not more than a 1 ½” cube and no individual surface of these pieces shall exceed 2 ½” in length. This item is the same as IMPs 135 Diced Beef except that the surface or seam fat of the boneless meat prior to dicing shall not exceed ¼” in any thickness at any one point. In addition, the fat content of the boneless meat determined visually shall not exceed 20%. Container to provide proper labeling and identification and USDA Inspection Stamp. Cheese (shredded or sliced or stick) The following cheeses will meet 21 C.F.R. §133 standards of identity: Cheddar – U.S. Grade A X. Xxxxx – U.S. Grade A A. Mozzarella – Low moisture, Part skim, 100% natural cheese, minimum milkfat 45% and maximum moisture content of 52%. American – pasteurized, process cheese or blended cheese, processed in USDA approved plant, process cheese: minimum milkfat 50% by weight of solids and maximum moisture content is 40%, blended cheese: 13-17% milkfat by total weight and not more than 51% moisture content. Provolone – pasteurized, minimum milkfat 45% by weight of solids and maximum moisture content is 45% by weight. (No smoked.) Swiss – U.S Grade A Attachment 3 (continued) Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Cheese, Cottage Pasteurized, plain, USDA Quality Approved Inspection Shield, meets 21 C.F.R. §133 standards of identity. Chicken, Breaded xxxxx Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 3 oz. xxxxx to provide a 2 oz. meat/meat alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed. Not pre-fried, Zero grams trans fat per serving. Chicken, 8 Piece Cut Raw individually quick frozen, ice glazed, cleaned and ready to xxxx, hand cut from USDA inspected grade A fryers. Portions shall be cut from 2 ½ to 3 ¼ pound fryers, without giblets or necks. Average portion weight 4.5 oz. packaged in heavy-duty poly bags inside legibly labeled heavy duty master cartons. Average cases weight 27 pounds. 96 portions per cases. Chicken, Drumsticks Raw individually quick frozen, ice glazed, clean and ready to xxxx, hand cut from USDA inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus ¼ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Nuggets Fully cooked, breaded, IF. Cooked weight of nugget 14.17 g (1/2 oz.) to 28.35 g (1 oz.). Chunked and formed, ½ inch cube or greater, mostly white meat (not less than 66 % white, not more than 34 % dark), without skin. CN Label or Product Formulation Statement (PFS) required. Not pre-fried, zero grams trans fat per serving. No MSG. USDA certified. Chicken, Thighs (No back) Raw, individually quick frozen, ice glazed, cleaned and ready to xxxx, hand cut from USDA inspected Grade A fryers. Raw portion weight 4.1 oz. plus or minus ½ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Whole Raw frozen, ice glazed, cleaned and ready to xxxx, USDA inspected grade A broilers, fryers, or hens. Average portion weight 6-8 lb. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Eggs USDA inspected large, Grade A or better, 100% candled. Eggs may be raw in shell, fully cooked whole eggs, frozen diced, frozen xxxxx (CN Label products available), or broken homogenized and pasteurized. Egg, Salad Fully cooked eggs (see Eggs specification). “Salad” may be prepared by mixing eggs with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Egg portion must be one whole large egg before added ingredients. Fish, Portion (breaded) Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 3 oz. portion (rectangle or wedge). Meets the requirements of U.S. Grade A, 75 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. USDC/NOAA Seafood Inspection approved. Fish, Portion (un-breaded) Cod or Alaska Xxxxxxx, or Xxxxxxx, or Tilapia, or Whitefish, U.S. Grade A once-frozen fish fillets. USDC/NOAA Seafood Inspection approved. Fish, Sticks Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 1 oz. stick. Meets the requirements of U.S. Grade A, 72 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. NOAA certified. Fish, Tuna Fancy, chunk, light, packed in water. Canned or flexible pouch. No salt added. USDC certified. Fish, Tuna, salad Tuna fish (as specified above) “salad” may be prepared by mixing tuna fish with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Weight of portion of tuna must be 2 ounces before added ingredients. Nut/Seed Butter Peanut butter, or soynut butter: US Grade A, smooth. Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Attachment 3 (continued) Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Pork, Ham Lean, boneless, cured, pressed, skinless – Fully-cooked. Moist heat, Pullman, approximately 4 ¼” square. Must be fully cooked, sectioned and formed. USDA Inspected and stamped. IMPs #508. Smoked – Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham is the same as Ham, Skinless, completely boneless IMPs #505, except that the ham shall not be encased in an artificial casing. The boneless ham shall be rolled and string tied. Deli-Style – Round or flat buffet. No binders, fillers or soy allowed. Minimum 94% lean. Pork, Roast Raw, fresh or frozen. Boston butt, center loin, or blade-end. U.S. Grade No. 1, less than 1” backfat thickness. Pork, Sausage Xxxxx, Link or Market Style. Lightly seasoned and or flavored. No artificial casings. Total fat content not to exceed 20%. Turkey, Breast Deli-style, whole muscle, roasted/fully cooked, boneless, skinless, minimum 96% fat free, may be smoked. Turkey, Ground Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, minimum 85% lean. Turkey, Roast Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural skin, netted. 8-10 lb. each. Turkey, Slices Fully cooked. Made with no less than 60% white meat, no skin added, no binders, fillers, or soy allowed. Must be less than 10% fat. Turkey, Whole Xxxxx Xxx Eviscerated, 16 lb. and over. USDA Grade A. Veggie Burger Hamburger Style Classic, frozen, 2.5 oz. fully cooked Hamburger Style Classic Garden burger – all vegetable. To provide 2 oz. equivalent meat alternate for Child Nutrition Meal Pattern Requirements. CN Label or Product Formulation Statement (PFS) required. Yogurt Type II (High Protein), Class B (lowfat) or C (nonfat), Flavor 2 (fruit flavored) – flavor style a (blended/stirred/set). Must contain no more than 23 grams of total sugars per 6 ounces (no more than 19 grams per 5 oz.; no more than 15 grams per 4 oz.). 4 oz. cups or larger. Product shall: be commercial brand products; have a shelf life of at least 50 days from date of manufacturer Combination Foods Combination main dish food items require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. This documentation gives the number of servings, serving size, and minimum meal contribution. Ingredients in these dishes must meet or exceed the minimum specifications on previous pages. The Caterer must inform the institution/facility of the appropriate serving size and supply documentation to institution/facility. Pizza, Wedge or Rectangle with Whole Grain Frozen cheese, or pepperoni, or sausage. Low-moisture, part skim mozzarella cheese 8” wedge or 4” x 6” rectangle, to provide 2 servings grain/bread, 2 oz. meat/meat alternate, 1/8 cup vegetable. CN Label or PFS required. Primary source of flour is to be whole wheat. Zero grams trans fat per serving.

Grains. All grain/bread products Must meet Grain Requirements for CCFP, Exhibit A. Must be whole grain, whole grain-rich, or enriched. Bran 100% whole grain means that all grain ingredients are whole grain. Cornmeal and germ are counted corn flour and products using cornmeal and corn flour such as enriched or whole-grain meals or flours. Corn masa arepa, tortillas, tortilla chips, taco shells, cornbread, and masa harina are considered corn muffins must be whole grain, whole grain-rich. Corn flour, corn meal, and other corn products must be whole or treated with lime (nixtamilized) to be considered whole grain-richenriched. Grain products must be zero grams trans fat per serving. Meat/Meat Alternates Beef, Breaded country fried patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef not to exceed 30% fat, water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Canned Cubed Lean meat only, in juice. ¾” to 1” cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat. Beef, Patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Beef, Salisbury patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 2.14 oz. xxxxx to provide 2 oz. meat/meat alternate. Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Shoulder Clod Roast USDA Grade Good 12-14 lb. Roasts. Frozen. The shoulder clod roast is the same as the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the underlying fat must be trimmed to comply with the surface fat thickness requirements. The heavy tendons at the elbow end of the cold shall be trimmed even with the lean and all sides shall be trimmed so that the clod is not less than 1” thick at any point. When smaller toasts are specified, the thick end of the clod shall be made into one roast and the thin end shall be split length-wise, the ends reversed and the boned surfaces placed together to produce a uniformly thick roast. These roasts shall be held intact by tying girthwise. IMPs Item #144A. Meat/Meat Alternates Beef, for Stewing USDA Standard Grade. IMPs 135A. Cutting with electric saw will be permitted. Meat with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels, heavy connective tissue and the pre-scapular lymph gland shall be removed. The thick tendinous ends of the shank shall be removed by cutting back until a cross sectional cut shows at least 75% lean. Not less than 75%, by weight, of the diced pieces shall be of a size which is equivalent of not less than a ¾ inch cube or not more than a 1 ½” cube and no individual surface of these pieces shall exceed 2 ½” in length. This item is the same as IMPs 135 Diced Beef except that the surface or seam fat of the boneless meat prior to dicing shall not exceed ¼” in any thickness at any one point. In addition, the fat content of the boneless meat determined visually shall not exceed 20%. Container to provide proper labeling and identification and USDA Inspection Stamp. Cheese (shredded or sliced or stick) The following cheeses will meet 21 C.F.R. CFR §133 standards of identity: Cheddar – U.S. Grade A X. Xxxxx – U.S. Grade A A. Mozzarella – Low moisture, Part skim, 100% natural cheese, minimum milkfat 45% and maximum moisture content of 52%. American – pasteurized, process cheese or blended cheese, processed in USDA approved plant, process cheese: minimum milkfat 50% by weight of solids and maximum moisture content is 40%, blended cheese: 13-17% milkfat by total weight and not more than 51% moisture content. Provolone – pasteurized, minimum milkfat 45% by weight of solids and maximum moisture content is 45% by weight. (No smoked.) Swiss – U.S Grade A Attachment 3 (continued) Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Cheese, Cottage Pasteurized, plain, USDA Quality Approved Inspection Shield, meets 21 C.F.R. CFR §133 standards of identity. Chicken, Breaded xxxxx Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 3 oz. xxxxx to provide a 2 oz. meat/meat alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed. Not pre-fried, Zero grams trans fat per serving. Chicken, 8 Piece Cut Raw individually quick frozen, ice glazed, cleaned and ready to xxxxcook, hand cut from USDA inspected grade A fryers. Portions shall be cut from 2 ½ to 3 ¼ pound fryers, without giblets or necks. Average portion weight 4.5 oz. packaged in heavy-duty poly bags inside legibly labeled heavy duty master cartons. Average cases weight 27 pounds. 96 portions per cases. Chicken, Drumsticks Raw individually quick frozen, ice glazed, clean and ready to xxxxcook, hand cut from USDA inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus ¼ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Nuggets Fully cooked, breaded, IF. Cooked weight of nugget 14.17 g (1/2 oz.) to 28.35 g (1 oz.). Chunked and formed, ½ inch cube or greater, mostly white meat (not less than 66 % white, not more than 34 % dark), without skin. CN Label or Product Formulation Statement (PFS) required. Not pre-fried, zero grams trans fat per serving. No MSG. USDA certified. Chicken, Thighs (No back) Raw, individually quick frozen, ice glazed, cleaned and ready to xxxxcook, hand cut from USDA inspected Grade A fryers. Raw portion weight 4.1 oz. plus or minus ½ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Whole Raw frozen, ice glazed, cleaned and ready to xxxxcook, USDA inspected grade A broilers, fryers, or hens. Average portion weight 6-8 lb. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Eggs USDA inspected large, Grade A or better, 100% candled. Eggs may be raw in shell, fully cooked whole eggs, frozen diced, frozen xxxxx (CN Label products available), or broken homogenized and pasteurized. Meat/Meat Alternates Egg, Salad Fully cooked eggs (see Eggs specificationspecification ). “Salad” may be prepared by mixing eggs with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Egg portion must be one whole large egg before added ingredients. Fish, Portion (breaded) Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 3 oz. portion (rectangle or wedge). Meets the requirements of U.S. Grade A, 75 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. USDC/NOAA Seafood Inspection approved. Fish, Portion (un-breaded) Cod or Alaska Xxxxxxx, or Xxxxxxx, or Tilapia, or Whitefish, U.S. Grade A once-frozen fish fillets. USDC/NOAA Seafood Inspection approved. Fish, Sticks Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 1 oz. stick. Meets the requirements of U.S. Grade A, 72 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. NOAA certified. Fish, Tuna Fancy, chunk, light, packed in water. Canned or flexible pouch. No salt added. USDC certified. Fish, Tuna, salad Tuna fish (as specified above) “salad” may be prepared by mixing tuna fish with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Weight of portion of tuna must be 2 ounces before added ingredients. Nut/Seed Butter Peanut butter, or soynut butter: US Grade A, smooth. Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Attachment 3 (continued) Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-6- 12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Pork, Ham Lean, boneless, cured, pressed, skinless – Fully-cooked. Moist heat, Pullman, approximately 4 ¼” square. Must be fully cooked, sectioned and formed. USDA Inspected and stamped. IMPs #508. Smoked – Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham is the same as Ham, Skinless, completely boneless IMPs #505, except that the ham shall not be encased in an artificial casing. The boneless ham shall be rolled and string tied. Deli-Style – Round or flat buffet. No binders, fillers or soy allowed. Minimum 94% lean. Pork, Roast Raw, fresh or frozen. Boston butt, center loin, or blade-end. U.S. Grade No. 1, less than 1” backfat thickness. Pork, Sausage Xxxxx, Link or Market Style. Lightly seasoned and or flavored. No artificial casings. Total fat content not to exceed 20%. Turkey, Breast Deli-style, whole muscle, roasted/fully cooked, boneless, skinless, minimum 96% fat free, may be smoked. Turkey, Ground Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, minimum 85% lean. Turkey, Roast Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural skin, netted. 8-10 lb. each. Turkey, Slices Fully cooked. Made with no less than 60% white meat, no skin added, no binders, fillers, or soy allowed. Must be less than 10% fat. Turkey, Whole Xxxxx Xxx Eviscerated, 16 lb. and over. USDA Grade A. Veggie Burger Hamburger Style Classic, frozen, 2.5 oz. fully cooked Hamburger Style Classic Garden burger – all vegetable. To provide 2 oz. equivalent meat alternate for Child Nutrition Meal Pattern Requirements. CN Label or Product Formulation Statement (PFS) required. Meat/Meat Alternates Yogurt Type II (High Protein), Class B (lowfat) or C (nonfat), Flavor 2 (fruit flavored) – flavor style a (blended/stirred/set). Must contain no more than 23 grams of total sugars per 6 ounces (no more than 19 grams per 5 oz.; no more than 15 grams per 4 oz.). 4 oz. cups or larger. Product shall: be commercial brand products; have a shelf life of at least 50 days from date of manufacturer Combination Foods Combination main dish food items require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. This documentation gives the number of servings, serving size, and minimum meal contribution. Ingredients in these dishes must meet or exceed the minimum specifications on previous pages. The Caterer must inform the institution/facility of the appropriate serving size and supply documentation to institution/facility. Pizza, Wedge or Rectangle with Whole Grain Frozen cheese, or pepperoni, or sausage. Low-moisture, part skim mozzarella cheese 8” wedge or 4” x 6” rectangle, to provide 2 servings grain/bread, 2 oz. meat/meat alternate, 1/8 cup vegetable. CN Label or PFS required. Primary source of flour is to be whole wheat. Zero grams trans fat per serving.

Grains. All grain/bread products Must meet Grain Requirements for CCFP, Exhibit A. Must be whole grain, whole grain-rich, or enriched. Bran and germ are counted as enriched or whole-grain meals or flours. Corn masa and masa harina are considered whole grain-rich. Corn flour, corn meal, and other corn products must be whole or treated with lime (nixtamilized) to be considered whole grain-rich. Grain products must be zero grams trans fat per serving. Meat/Meat Alternates Beef, Breaded country fried patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef not to exceed 30% fat, water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Canned Cubed Lean meat only, in juice. ¾” to 1” cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat. Beef, Patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Beef, Salisbury patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 2.14 oz. xxxxx to provide 2 oz. meat/meat alternate. Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Shoulder Clod Roast USDA Grade Good 12-14 lb. Roasts. Frozen. The shoulder clod roast is the same as the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the underlying fat must be trimmed to comply with the surface fat thickness requirements. The heavy tendons at the elbow end of the cold shall be trimmed even with the lean and all sides shall be trimmed so that the clod is not less than 1” thick at any point. When smaller toasts are specified, the thick end of the clod shall be made into one roast and the thin end shall be split length-wise, the ends reversed and the boned surfaces placed together to produce a uniformly thick roast. These roasts shall be held intact by tying girthwise. IMPs Item #144A. Beef, for Stewing USDA Standard Grade. IMPs 135A. Cutting with electric saw will be permitted. Meat with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels, heavy connective tissue and the pre-scapular lymph gland shall be removed. The thick tendinous ends of the shank shall be removed by cutting back until a cross sectional cut shows at least 75% lean. Not less than 75%, by weight, of the diced pieces shall be of a size which is equivalent of not less than a ¾ inch cube or not more than a 1 ½” cube and no individual surface of these pieces shall exceed 2 ½” in length. This item is the same as IMPs 135 Diced Beef except that the surface or seam fat of the boneless meat prior to dicing shall not exceed ¼” in any thickness at any one point. In addition, the fat content of the boneless meat determined visually shall not exceed 20%. Container to provide proper labeling and identification and USDA Inspection Stamp. Cheese (shredded or sliced or stick) The following cheeses will meet 21 C.F.R. §133 standards of identity: Cheddar – U.S. Grade A X. Xxxxx – U.S. Grade A A. Mozzarella – Low moisture, Part skim, 100% natural cheese, minimum milkfat 45% and maximum moisture content of 52%. American – pasteurized, process cheese or blended cheese, processed in USDA approved plant, process cheese: minimum milkfat 50% by weight of solids and maximum moisture content is 40%, blended cheese: 13-17% milkfat by total weight and not more than 51% moisture content. Provolone – pasteurized, minimum milkfat 45% by weight of solids and maximum moisture content is 45% by weight. (No smoked.) Swiss – U.S Grade A Attachment 3 (continued) SAMPLE Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Cheese, Cottage Pasteurized, plain, USDA Quality Approved Inspection Shield, meets 21 C.F.R. §133 standards of identity. Chicken, Breaded xxxxx Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 3 oz. xxxxx to provide a 2 oz. meat/meat alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed. Not pre-fried, Zero grams trans fat per serving. Chicken, 8 Piece Cut Raw individually quick frozen, ice glazed, cleaned and ready to xxxxcook, hand cut from USDA inspected grade A fryers. Portions shall be cut from 2 ½ to 3 ¼ pound fryers, without giblets or necks. Average portion weight 4.5 oz. packaged in heavy-duty poly bags inside legibly labeled heavy duty master cartons. Average cases weight 27 pounds. 96 portions per cases. Chicken, Drumsticks Raw individually quick frozen, ice glazed, clean and ready to xxxxcook, hand cut from USDA inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus ¼ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Nuggets Fully cooked, breaded, IF. Cooked weight of nugget 14.17 g (1/2 oz.) to 28.35 g (1 oz.). Chunked and formed, ½ inch cube or greater, mostly white meat (not less than 66 % white, not more than 34 % dark), without skin. CN Label or Product Formulation Statement (PFS) required. Not pre-fried, zero grams trans fat per serving. No MSG. USDA certified. Chicken, Thighs (No back) Raw, individually quick frozen, ice glazed, cleaned and ready to xxxxcook, hand cut from USDA inspected Grade A fryers. Raw portion weight 4.1 oz. plus or minus ½ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Whole Raw frozen, ice glazed, cleaned and ready to xxxxcook, USDA inspected grade A broilers, fryers, or hens. Average portion weight 6-8 lb. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Eggs USDA inspected large, Grade A or better, 100% candled. Eggs may be raw in shell, fully cooked whole eggs, frozen diced, frozen xxxxx (CN Label products available), or broken homogenized and pasteurized. Egg, Salad Fully cooked eggs (see Eggs specification). “Salad” may be prepared by mixing eggs with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Egg portion must be one whole large egg before added ingredients. Fish, Portion (breaded) Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 3 oz. portion (rectangle or wedge). Meets the requirements of U.S. Grade A, 75 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. USDC/NOAA Seafood Inspection approved. Fish, Portion (un-breaded) Cod or Alaska Xxxxxxx, or Xxxxxxx, or Tilapia, or Whitefish, U.S. Grade A once-frozen fish fillets. USDC/NOAA Seafood Inspection approved. Fish, Sticks Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 1 oz. stick. Meets the requirements of U.S. Grade A, 72 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. NOAA certified. Fish, Tuna Fancy, chunk, light, packed in water. Canned or flexible pouch. No salt added. USDC certified. Fish, Tuna, salad Tuna fish (as specified above) “salad” may be prepared by mixing tuna fish with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Weight of portion of tuna must be 2 ounces before added ingredients. Nut/Seed Butter Peanut butter, or soynut butter: US Grade A, smooth. Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Attachment 3 (continued) SAMPLE Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Pork, Ham Lean, boneless, cured, pressed, skinless – Fully-cooked. Moist heat, Pullman, approximately 4 ¼” square. Must be fully cooked, sectioned and formed. USDA Inspected and stamped. IMPs #508. Smoked – Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham is the same as Ham, Skinless, completely boneless IMPs #505, except that the ham shall not be encased in an artificial casing. The boneless ham shall be rolled and string tied. Deli-Style – Round or flat buffet. No binders, fillers or soy allowed. Minimum 94% lean. Pork, Roast Raw, fresh or frozen. Boston butt, center loin, or blade-end. U.S. Grade No. 1, less than 1” backfat thickness. Pork, Sausage Xxxxx, Link or Market Style. Lightly seasoned and or flavored. No artificial casings. Total fat content not to exceed 20%. Turkey, Breast Deli-style, whole muscle, roasted/fully cooked, boneless, skinless, minimum 96% fat free, may be smoked. Turkey, Ground Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, minimum 85% lean. Turkey, Roast Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural skin, netted. 8-10 lb. each. Turkey, Slices Fully cooked. Made with no less than 60% white meat, no skin added, no binders, fillers, or soy allowed. Must be less than 10% fat. Turkey, Whole Xxxxx Xxx Eviscerated, 16 lb. and over. USDA Grade A. Veggie Burger Hamburger Style Classic, frozen, 2.5 oz. fully cooked Hamburger Style Classic Garden burger – all vegetable. To provide 2 oz. equivalent meat alternate for Child Nutrition Meal Pattern Requirements. CN Label or Product Formulation Statement (PFS) required. Yogurt Type II (High Protein), Class B (lowfat) or C (nonfat), Flavor 2 (fruit flavored) – flavor style a (blended/stirred/set). Must contain no more than 23 grams of total sugars per 6 ounces (no more than 19 grams per 5 oz.; no more than 15 grams per 4 oz.). 4 oz. cups or larger. Product shall: be commercial brand products; have a shelf life of at least 50 days from date of manufacturer Combination Foods Combination main dish food items require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. This documentation gives the number of servings, serving size, and minimum meal contribution. Ingredients in these dishes must meet or exceed the minimum specifications on previous pages. The Caterer must inform the institution/facility of the appropriate serving size and supply documentation to institution/facility. Pizza, Wedge or Rectangle with Whole Grain Frozen cheese, or pepperoni, or sausage. Low-moisture, part skim mozzarella cheese 8” wedge or 4” x 6” rectangle, to provide 2 servings grain/bread, 2 oz. meat/meat alternate, 1/8 cup vegetable. CN Label or PFS required. Primary source of flour is to be whole wheat. Zero grams trans fat per serving.

Grains. All grain/bread products Must meet Grain Requirements for CCFP, Exhibit A. Must be whole grain, whole grain-rich, or enriched. Bran and germ are counted as enriched or whole-grain meals or flours. Corn masa and masa harina are considered whole grain-rich. Corn flour, corn meal, and other corn products must be whole or treated with lime (nixtamilized) to be considered whole grain-rich. Grain products must be zero grams trans fat per serving. Meat/Meat Alternates Beef, Breaded country fried patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef not to exceed 30% fat, water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Canned Cubed Lean meat only, in juice. ¾” to 1” cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat. Beef, Patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Beef, Salisbury patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 2.14 oz. xxxxx to provide 2 oz. meat/meat alternate. Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Shoulder Clod Roast USDA Grade Good 12-14 lb. Roasts. Frozen. The shoulder clod roast is the same as the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the underlying fat must be trimmed to comply with the surface fat thickness requirements. The heavy tendons at the elbow end of the cold shall be trimmed even with the lean and all sides shall be trimmed so that the clod is not less than 1” thick at any point. When smaller toasts are specified, the thick end of the clod shall be made into one roast and the thin end shall be split length-wise, the ends reversed and the boned surfaces placed together to produce a uniformly thick roast. These roasts shall be held intact by tying girthwise. IMPs Item #144A. Beef, for Stewing USDA Standard Grade. IMPs 135A. Cutting with electric saw will be permitted. Meat with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels, heavy connective tissue and the pre-scapular lymph gland shall be removed. The thick tendinous ends of the shank shall be removed by cutting back until a cross sectional cut shows at least 75% lean. Not less than 75%, by weight, of the diced pieces shall be of a size which is equivalent of not less than a ¾ inch cube or not more than a 1 ½” cube and no individual surface of these pieces shall exceed 2 ½” in length. This item is the same as IMPs 135 Diced Beef except that the surface or seam fat of the boneless meat prior to dicing shall not exceed ¼” in any thickness at any one point. In addition, the fat content of the boneless meat determined visually shall not exceed 20%. Container to provide proper labeling and identification and USDA Inspection Stamp. Cheese (shredded or sliced or stick) The following cheeses will meet 21 C.F.R. §133 standards of identity: Cheddar – U.S. Grade A X. Xxxxx – U.S. Grade A A. Mozzarella – Low moisture, Part skim, 100% natural cheese, minimum milkfat 45% and maximum moisture content of 52%. American – pasteurized, process cheese or blended cheese, processed in USDA approved plant, process cheese: minimum milkfat 50% by weight of solids and maximum moisture content is 40%, blended cheese: 13-17% milkfat by total weight and not more than 51% moisture content. Provolone – pasteurized, minimum milkfat 45% by weight of solids and maximum moisture content is 45% by weight. (No smoked.) Swiss – U.S Grade A Attachment 3 (continued) SAMPLE Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Cheese, Cottage Pasteurized, plain, USDA Quality Approved Inspection Shield, meets 21 C.F.R. §133 standards of identity. Chicken, Breaded xxxxx Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 3 oz. xxxxx to provide a 2 oz. meat/meat alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed. Not pre-fried, Zero grams trans fat per serving. Chicken, 8 Piece Cut Raw individually quick frozen, ice glazed, cleaned and ready to xxxx, hand cut from USDA inspected grade A fryers. Portions shall be cut from 2 ½ to 3 ¼ pound fryers, without giblets or necks. Average portion weight 4.5 oz. packaged in heavy-duty poly bags inside legibly labeled heavy duty master cartons. Average cases weight 27 pounds. 96 portions per cases. Chicken, Drumsticks Raw individually quick frozen, ice glazed, clean and ready to xxxx, hand cut from USDA inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus ¼ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Nuggets Fully cooked, breaded, IF. Cooked weight of nugget 14.17 g (1/2 oz.) to 28.35 g (1 oz.). Chunked and formed, ½ inch cube or greater, mostly white meat (not less than 66 % white, not more than 34 % dark), without skin. CN Label or Product Formulation Statement (PFS) required. Not pre-fried, zero grams trans fat per serving. No MSG. USDA certified. Chicken, Thighs (No back) Raw, individually quick frozen, ice glazed, cleaned and ready to xxxx, hand cut from USDA inspected Grade A fryers. Raw portion weight 4.1 oz. plus or minus ½ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Whole Raw frozen, ice glazed, cleaned and ready to xxxx, USDA inspected grade A broilers, fryers, or hens. Average portion weight 6-8 lb. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Eggs USDA inspected large, Grade A or better, 100% candled. Eggs may be raw in shell, fully cooked whole eggs, frozen diced, frozen xxxxx (CN Label products available), or broken homogenized and pasteurized. Egg, Salad Fully cooked eggs (see Eggs specification). “Salad” may be prepared by mixing eggs with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Egg portion must be one whole large egg before added ingredients. Fish, Portion (breaded) Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 3 oz. portion (rectangle or wedge). Meets the requirements of U.S. Grade A, 75 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. USDC/NOAA Seafood Inspection approved. Fish, Portion (un-breaded) Cod or Alaska Xxxxxxx, or Xxxxxxx, or Tilapia, or Whitefish, U.S. Grade A once-frozen fish fillets. USDC/NOAA Seafood Inspection approved. Fish, Sticks Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 1 oz. stick. Meets the requirements of U.S. Grade A, 72 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. NOAA certified. Fish, Tuna Fancy, chunk, light, packed in water. Canned or flexible pouch. No salt added. USDC certified. Fish, Tuna, salad Tuna fish (as specified above) “salad” may be prepared by mixing tuna fish with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Weight of portion of tuna must be 2 ounces before added ingredients. Nut/Seed Butter Peanut butter, or soynut butter: US Grade A, smooth. Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Attachment 3 (continued) SAMPLE Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Pork, Ham Lean, boneless, cured, pressed, skinless – Fully-cooked. Moist heat, Pullman, approximately 4 ¼” square. Must be fully cooked, sectioned and formed. USDA Inspected and stamped. IMPs #508. Smoked – Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham is the same as Ham, Skinless, completely boneless IMPs #505, except that the ham shall not be encased in an artificial casing. The boneless ham shall be rolled and string tied. Deli-Style – Round or flat buffet. No binders, fillers or soy allowed. Minimum 94% lean. Pork, Roast Raw, fresh or frozen. Boston butt, center loin, or blade-end. U.S. Grade No. 1, less than 1” backfat thickness. Pork, Sausage Xxxxx, Link or Market Style. Lightly seasoned and or flavored. No artificial casings. Total fat content not to exceed 20%. Turkey, Breast Deli-style, whole muscle, roasted/fully cooked, boneless, skinless, minimum 96% fat free, may be smoked. Turkey, Ground Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, minimum 85% lean. Turkey, Roast Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural skin, netted. 8-10 lb. each. Turkey, Slices Fully cooked. Made with no less than 60% white meat, no skin added, no binders, fillers, or soy allowed. Must be less than 10% fat. Turkey, Whole Xxxxx Xxx Eviscerated, 16 lb. and over. USDA Grade A. Veggie Burger Hamburger Style Classic, frozen, 2.5 oz. fully cooked Hamburger Style Classic Garden burger – all vegetable. To provide 2 oz. equivalent meat alternate for Child Nutrition Meal Pattern Requirements. CN Label or Product Formulation Statement (PFS) required. Yogurt Type II (High Protein), Class B (lowfat) or C (nonfat), Flavor 2 (fruit flavored) – flavor style a (blended/stirred/set). Must contain no more than 23 grams of total sugars per 6 ounces (no more than 19 grams per 5 oz.; no more than 15 grams per 4 oz.). 4 oz. cups or larger. Product shall: be commercial brand products; have a shelf life of at least 50 days from date of manufacturer Combination Foods Combination main dish food items require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. This documentation gives the number of servings, serving size, and minimum meal contribution. Ingredients in these dishes must meet or exceed the minimum specifications on previous pages. The Caterer must inform the institution/facility of the appropriate serving size and supply documentation to institution/facility. Pizza, Wedge or Rectangle with Whole Grain Frozen cheese, or pepperoni, or sausage. Low-moisture, part skim mozzarella cheese 8” wedge or 4” x 6” rectangle, to provide 2 servings grain/bread, 2 oz. meat/meat alternate, 1/8 cup vegetable. CN Label or PFS required. Primary source of flour is to be whole wheat. Zero grams trans fat per serving.

Grains. All grain/bread products Must meet Grain Requirements for CCFP, Exhibit A. Must be whole grain, whole grain-rich, or enriched. Bran 100% whole grain means that all grain ingredients are whole grain. Cornmeal and germ are counted corn flour and products using cornmeal and corn flour such as enriched or whole-grain meals or flours. Corn masa arepa, tortillas, tortilla chips, taco shells, cornbread, and masa harina are considered corn muffins must be whole grain, whole grain-rich. Corn flour, corn meal, and other corn products must be whole or treated with lime (nixtamilized) to be considered whole grain-richenriched. Grain products must be zero grams trans fat per serving. Meat/Meat Alternates Beef, Breaded country fried patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef not to exceed 30% fat, water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Canned Cubed Lean meat only, in juice. ¾” to 1” cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat. Beef, Patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Beef, Salisbury patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 2.14 oz. xxxxx to provide 2 oz. meat/meat alternate. Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Shoulder Clod Roast USDA Grade Good 12-14 lb. Roasts. Frozen. The shoulder clod roast is the same as the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the underlying fat must be trimmed to comply with the surface fat thickness requirements. The heavy tendons at the elbow end of the cold shall be trimmed even with the lean and all sides shall be trimmed so that the clod is not less than 1” thick at any point. When smaller toasts are specified, the thick end of the clod shall be made into one roast and the thin end shall be split length-wise, the ends reversed and the boned surfaces placed together to produce a uniformly thick roast. These roasts shall be held intact by tying girthwise. IMPs Item #144A. Beef, for Stewing USDA Standard Grade. IMPs 135A. Cutting with electric saw will be permitted. Meat with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels, heavy connective tissue and the pre-scapular lymph gland shall be removed. The thick tendinous ends of the shank shall be removed by cutting back until a cross sectional cut shows at least 75% lean. Not less than 75%, by weight, of the diced pieces shall be of a size which is equivalent of not less than a ¾ inch cube or not more than a 1 ½” cube and no individual surface of these pieces shall exceed 2 ½” in length. This item is the same as IMPs 135 Diced Beef except that the surface or seam fat of the boneless meat prior to dicing shall not exceed ¼” in any thickness at any one point. In addition, the fat content of the boneless meat determined visually shall not exceed 20%. Container to provide proper labeling and identification and USDA Inspection Stamp. Cheese (shredded or sliced or stick) The following cheeses will meet 21 C.F.R. §133 standards of identity: Cheddar – U.S. Grade A X. Xxxxx – U.S. Grade A A. Mozzarella – Low moisture, Part skim, 100% natural cheese, minimum milkfat 45% and maximum moisture content of 52%. American – pasteurized, process cheese or blended cheese, processed in USDA approved plant, process cheese: minimum milkfat 50% by weight of solids and maximum moisture content is 40%, blended cheese: 13-17% milkfat by total weight and not more than 51% moisture content. Provolone – pasteurized, minimum milkfat 45% by weight of solids and maximum moisture content is 45% by weight. (No smoked.) Swiss – U.S Grade A Attachment 3 (continued) Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Cheese, Cottage Pasteurized, plain, USDA Quality Approved Inspection Shield, meets 21 C.F.R. §133 standards of identity. Chicken, Breaded xxxxx Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 3 oz. xxxxx to provide a 2 oz. meat/meat alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed. Not pre-fried, Zero grams trans fat per serving. Chicken, 8 Piece Cut Raw individually quick frozen, ice glazed, cleaned and ready to xxxxcook, hand cut from USDA inspected grade A fryers. Portions shall be cut from 2 ½ to 3 ¼ pound fryers, without giblets or necks. Average portion weight 4.5 oz. packaged in heavy-duty poly bags inside legibly labeled heavy duty master cartons. Average cases weight 27 pounds. 96 portions per cases. Chicken, Drumsticks Raw individually quick frozen, ice glazed, clean and ready to xxxxcook, hand cut from USDA inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus ¼ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Nuggets Fully cooked, breaded, IF. Cooked weight of nugget 14.17 g (1/2 oz.) to 28.35 g (1 oz.). Chunked and formed, ½ inch cube or greater, mostly white meat (not less than 66 % white, not more than 34 % dark), without skin. CN Label or Product Formulation Statement (PFS) required. Not pre-fried, zero grams trans fat per serving. No MSG. USDA certified. Chicken, Thighs (No back) Raw, individually quick frozen, ice glazed, cleaned and ready to xxxxcook, hand cut from USDA inspected Grade A fryers. Raw portion weight 4.1 oz. plus or minus ½ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Whole Raw frozen, ice glazed, cleaned and ready to xxxxcook, USDA inspected grade A broilers, fryers, or hens. Average portion weight 6-8 lb. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Eggs USDA inspected large, Grade A or better, 100% candled. Eggs may be raw in shell, fully cooked whole eggs, frozen diced, frozen xxxxx (CN Label products available), or broken homogenized and pasteurized. Egg, Salad Fully cooked eggs (see Eggs specification). “Salad” may be prepared by mixing eggs with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Egg portion must be one whole large egg before added ingredients. Fish, Portion (breaded) Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 3 oz. portion (rectangle or wedge). Meets the requirements of U.S. Grade A, 75 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. USDC/NOAA Seafood Inspection approved. Fish, Portion (un-un- breaded) Cod or Alaska Xxxxxxx, or Xxxxxxx, or Tilapia, or Whitefish, U.S. Grade A once-frozen fish fillets. USDC/NOAA Seafood Inspection approved. Fish, Sticks Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 1 oz. stick. Meets the requirements of U.S. Grade A, 72 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. NOAA certified. Fish, Tuna Fancy, chunk, light, packed in water. Canned or flexible pouch. No salt added. USDC certified. Fish, Tuna, salad Tuna fish (as specified above) “salad” may be prepared by mixing tuna fish with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Weight of portion of tuna must be 2 ounces before added ingredients. Nut/Seed Butter Peanut butter, or soynut butter: US Grade A, smooth. Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Attachment 3 (continued) Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Pork, Ham Lean, boneless, cured, pressed, skinless – Fully-cooked. Moist heat, Pullman, approximately 4 ¼” square. Must be fully cooked, sectioned and formed. USDA Inspected and stamped. IMPs #508. Smoked – Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham is the same as Ham, Skinless, completely boneless IMPs #505, except that the ham shall not be encased in an artificial casing. The boneless ham shall be rolled and string tied. Deli-Style – Round or flat buffet. No binders, fillers or soy allowed. Minimum 94% lean. Pork, Roast Raw, fresh or frozen. Boston butt, center loin, or blade-end. U.S. Grade No. 1, less than 1” backfat thickness. Pork, Sausage Xxxxx, Link or Market Style. Lightly seasoned and or flavored. No artificial casings. Total fat content not to exceed 20%. Turkey, Breast Deli-style, whole muscle, roasted/fully cooked, boneless, skinless, minimum 96% fat free, may be smoked. Turkey, Ground Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, minimum 85% lean. Turkey, Roast Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural skin, netted. 8-10 lb. each. Turkey, Slices Fully cooked. Made with no less than 60% white meat, no skin added, no binders, fillers, or soy allowed. Must be less than 10% fat. Turkey, Whole Xxxxx Xxx Eviscerated, 16 lb. and over. USDA Grade A. Veggie Burger Hamburger Style Classic, frozen, 2.5 oz. fully cooked Hamburger Style Classic Garden burger – all vegetable. To provide 2 oz. equivalent meat alternate for Child Nutrition Meal Pattern Requirements. CN Label or Product Formulation Statement (PFS) required. Yogurt Type II (High Protein), Class B (lowfat) or C (nonfat), Flavor 2 (fruit flavored) – flavor style a (blended/stirred/set). Must contain no more than 23 grams of total sugars per 6 ounces (no more than 19 grams per 5 oz.; no more than 15 grams per 4 oz.). 4 oz. cups or larger. Product shall: be commercial brand products; have a shelf life of at least 50 days from date of manufacturer Combination Foods Combination main dish food items require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. This documentation gives the number of servings, serving size, and minimum meal contribution. Ingredients in these dishes must meet or exceed the minimum specifications on previous pages. The Caterer must inform the institution/facility of the appropriate serving size and supply documentation to institution/facility. Pizza, Wedge or Rectangle with Whole Grain Frozen cheese, or pepperoni, or sausage. Low-moisture, part skim mozzarella cheese 8” wedge or 4” x 6” rectangle, to provide 2 servings grain/bread, 2 oz. meat/meat alternate, 1/8 cup vegetable. CN Label or PFS required. Primary source of flour is to be whole wheat. Zero grams trans fat per serving.

Grains. All grain/bread products Must meet Grain Requirements for CCFP, Exhibit A. Must be whole grain, whole grain-rich, or enriched. Bran 100% whole grain means that all grain ingredients are whole grain. Cornmeal and germ are counted corn flour and products using cornmeal and corn flour such as enriched or whole-grain meals or flours. Corn masa arepa, tortillas, tortilla chips, taco shells, cornbread, and masa harina are considered corn muffins must be whole grain, whole grain-rich. Corn flour, corn meal, and other corn products must be whole or treated with lime (nixtamilized) to be considered whole grain-richenriched. Grain products must be zero grams trans fat per serving. Meat/Meat Alternates Beef, Breaded country fried patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef not to exceed 30% fat, water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Canned Cubed Lean meat only, in juice. ¾” to 1” cubes. USDA inspected. Beef, Ground Beef, ground, bulk, frozen; IMPs 136; 80:20 lean to fat ratio or less than 20% fat. Beef, Patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Beef, Salisbury patties Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 2.14 oz. xxxxx to provide 2 oz. meat/meat alternate. Ingredients: Ground beef (not more than 30% fat), water, vegetable protein product, spices and seasonings. No dried whole eggs or MSG allowed. Not pre-fried, zero grams trans fat per serving. Beef, Shoulder Clod Roast USDA Grade Good 12-14 lb. Roasts. Frozen. The shoulder clod roast is the same as the IMPs 114 except that the shoulder (cutaneous muscle) shall be removed when the underlying fat must be trimmed to comply with the surface fat thickness requirements. The heavy tendons at the elbow end of the cold shall be trimmed even with the lean and all sides shall be trimmed so that the clod is not less than 1” thick at any point. When smaller toasts are specified, the thick end of the clod shall be made into one roast and the thin end shall be split length-wise, the ends reversed and the boned surfaces placed together to produce a uniformly thick roast. These roasts shall be held intact by tying girthwise. IMPs Item #144A. Beef, for Stewing USDA Standard Grade. IMPs 135A. Cutting with electric saw will be permitted. Meat with dark discoloration, all bones, cartilage, back strap, exposed large blood vessels, heavy connective tissue and the pre-scapular lymph gland shall be removed. The thick tendinous ends of the shank shall be removed by cutting back until a cross sectional cut shows at least 75% lean. Not less than 75%, by weight, of the diced pieces shall be of a size which is equivalent of not less than a ¾ inch cube or not more than a 1 ½” cube and no individual surface of these pieces shall exceed 2 ½” in length. This item is the same as IMPs 135 Diced Beef except that the surface or seam fat of the boneless meat prior to dicing shall not exceed ¼” in any thickness at any one point. In addition, the fat content of the boneless meat determined visually shall not exceed 20%. Container to provide proper labeling and identification and USDA Inspection Stamp. Cheese (shredded or sliced or stick) The following cheeses will meet 21 C.F.R. §133 standards of identity: Cheddar – U.S. Grade A X. Xxxxx – U.S. Grade A A. Mozzarella – Low moisture, Part skim, 100% natural cheese, minimum milkfat 45% and maximum moisture content of 52%. American – pasteurized, process cheese or blended cheese, processed in USDA approved plant, process cheese: minimum milkfat 50% by weight of solids and maximum moisture content is 40%, blended cheese: 13-17% milkfat by total weight and not more than 51% moisture content. Provolone – pasteurized, minimum milkfat 45% by weight of solids and maximum moisture content is 45% by weight. (No smoked.) Swiss – U.S Grade A Attachment 3 (continued) Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Cheese, Cottage Pasteurized, plain, USDA Quality Approved Inspection Shield, meets 21 C.F.R. §133 standards of identity. Chicken, Breaded xxxxx Frozen, fully cooked. CN Label or Product Formulation Statement (PFS) required. Minimum 3 oz. xxxxx to provide a 2 oz. meat/meat alternate and 1 serving of bread. Ingredients: Ground chicken, vegetable protein product, spices and seasonings. No MSG allowed. Not pre-fried, Zero grams trans fat per serving. Chicken, 8 Piece Cut Raw individually quick frozen, ice glazed, cleaned and ready to xxxx, hand cut from USDA inspected grade A fryers. Portions shall be cut from 2 ½ to 3 ¼ pound fryers, without giblets or necks. Average portion weight 4.5 oz. packaged in heavy-duty poly bags inside legibly labeled heavy duty master cartons. Average cases weight 27 pounds. 96 portions per cases. Chicken, Drumsticks Raw individually quick frozen, ice glazed, clean and ready to xxxx, hand cut from USDA inspected grade A fryers. Raw portion weight 3.7 oz. plus or minus ¼ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Nuggets Fully cooked, breaded, IF. Cooked weight of nugget 14.17 g (1/2 oz.) to 28.35 g (1 oz.). Chunked and formed, ½ inch cube or greater, mostly white meat (not less than 66 % white, not more than 34 % dark), without skin. CN Label or Product Formulation Statement (PFS) required. Not pre-fried, zero grams trans fat per serving. No MSG. USDA certified. Chicken, Thighs (No back) Raw, individually quick frozen, ice glazed, cleaned and ready to xxxx, hand cut from USDA inspected Grade A fryers. Raw portion weight 4.1 oz. plus or minus ½ oz. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Chicken, Whole Raw frozen, ice glazed, cleaned and ready to xxxx, USDA inspected grade A broilers, fryers, or hens. Average portion weight 6-8 lb. Packaged in heavy duty poly bags inside legibly labeled heavy-duty master cartons. Eggs USDA inspected large, Grade A or better, 100% candled. Eggs may be raw in shell, fully cooked whole eggs, frozen diced, frozen xxxxx (CN Label products available), or broken homogenized and pasteurized. Egg, Salad Fully cooked eggs (see Eggs specification). “Salad” may be prepared by mixing eggs with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Egg portion must be one whole large egg before added ingredients. Fish, Portion (breaded) Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 3 oz. portion (rectangle or wedge). Meets the requirements of U.S. Grade A, 75 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. USDC/NOAA Seafood Inspection approved. Fish, Portion (un-un- breaded) Cod or Alaska Xxxxxxx, or Xxxxxxx, or Tilapia, or Whitefish, U.S. Grade A once-frozen fish fillets. USDC/NOAA Seafood Inspection approved. Fish, Sticks Cod or Alaska Xxxxxxx, oven-ready, breaded, un-fried, 1 oz. stick. Meets the requirements of U.S. Grade A, 72 percent by weight of fish flesh. CN Label or Product Formulation Statement (PFS) required. No MSG, zero grams trans fat per serving. NOAA certified. Fish, Tuna Fancy, chunk, light, packed in water. Canned or flexible pouch. No salt added. USDC certified. Fish, Tuna, salad Tuna fish (as specified above) “salad” may be prepared by mixing tuna fish with relish and/or chopped vegetables such as celery and onions. Mayonnaise may be used as a moistening agent to “bind” the salads. Weight of portion of tuna must be 2 ounces before added ingredients. Nut/Seed Butter Peanut butter, or soynut butter: US Grade A, smooth. Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Attachment 3 (continued) Minimum Food Specifications, Exhibit A – Grains Requirement, and FL WIC Approved Cereal List (continued) Meat/Meat Alternates Pork, Breaded xxxxx Fully cooked, breaded, not pre-fried, zero grams trans fat per serving. CN Label or Product Formulation Statement (PFS) required. Minimum 2.83 oz. xxxxx to provide 1.5 oz. meat/meat alternate and 1 serving of bread for children ages 1-5. Minimum 3.75 oz. xxxxx to provide 2 oz. meat/meat alternate and 1¼serving of bread for children ages 6-12. Ingredients: Ground pork (not to exceed 24% fat), water, vegetable protein product, spices and seasonings. Breading not to exceed 30%. No dried whole eggs or MSG allowed. Pork, Ham Lean, boneless, cured, pressed, skinless – Fully-cooked. Moist heat, Pullman, approximately 4 ¼” square. Must be fully cooked, sectioned and formed. USDA Inspected and stamped. IMPs #508. Smoked – Short Shank, Skinned Boned, Rolled and Tied. (Cured and Smoked). Ham is the same as Ham, Skinless, completely boneless IMPs #505, except that the ham shall not be encased in an artificial casing. The boneless ham shall be rolled and string tied. Deli-Style – Round or flat buffet. No binders, fillers or soy allowed. Minimum 94% lean. Pork, Roast Raw, fresh or frozen. Boston butt, center loin, or blade-end. U.S. Grade No. 1, less than 1” backfat thickness. Pork, Sausage Xxxxx, Link or Market Style. Lightly seasoned and or flavored. No artificial casings. Total fat content not to exceed 20%. Turkey, Breast Deli-style, whole muscle, roasted/fully cooked, boneless, skinless, minimum 96% fat free, may be smoked. Turkey, Ground Made from USDA inspected turkeys, 100% turkey meat, no binders or fillers, minimum 85% lean. Turkey, Roast Frozen, raw, USDA Grade A. Boneless, 60/40 white/dark ratio, wrapped in natural skin, netted. 8-10 lb. each. Turkey, Slices Fully cooked. Made with no less than 60% white meat, no skin added, no binders, fillers, or soy allowed. Must be less than 10% fat. Turkey, Whole Xxxxx Xxx Eviscerated, 16 lb. and over. USDA Grade A. Veggie Burger Hamburger Style Classic, frozen, 2.5 oz. fully cooked Hamburger Style Classic Garden burger – all vegetable. To provide 2 oz. equivalent meat alternate for Child Nutrition Meal Pattern Requirements. CN Label or Product Formulation Statement (PFS) required. Yogurt Type II (High Protein), Class B (lowfat) or C (nonfat), Flavor 2 (fruit flavored) – flavor style a (blended/stirred/set). Must contain no more than 23 grams of total sugars per 6 ounces (no more than 19 grams per 5 oz.; no more than 15 grams per 4 oz.). 4 oz. cups or larger. Product shall: be commercial brand products; have a shelf life of at least 50 days from date of manufacturer Combination Foods Combination main dish food items require a Child Nutrition (CN) Label, Product Formulation Statement (PFS), or standardized recipe. This documentation gives the number of servings, serving size, and minimum meal contribution. Ingredients in these dishes must meet or exceed the minimum specifications on previous pages. The Caterer must inform the institution/facility of the appropriate serving size and supply documentation to institution/facility. Pizza, Wedge or Rectangle with Whole Grain Frozen cheese, or pepperoni, or sausage. Low-moisture, part skim mozzarella cheese 8” wedge or 4” x 6” rectangle, to provide 2 servings grain/bread, 2 oz. meat/meat alternate, 1/8 cup vegetable. CN Label or PFS required. Primary source of flour is to be whole wheat. Zero grams trans fat per serving.