UNSPSC 50182004: Frozen savory biscuit dough

UNSPSC 50182004 Frozen savory biscuit dough, a Commodity code, covers ready-to-bake or prepared frozen dough products that state and local governments procure for institutional food service operations, including state hospitals, supported living centers, school districts, parks concessions, and veterans' homes. Recent solicitations show demand for frozen bakery items as part of larger food-supply contracts rather than as standalone line items, with frozen biscuits typically bundled among dozens of frozen prepared foods, proteins, and baked goods serving cafeteria and dining operations across multiple facilities. Issuing bodies include state health and human services agencies, county parks departments, independent school districts, and state veterans' homes. Texas Health and Human Services Commission, the State of Illinois (Illinois Veterans Home at Quincy), Collier County (Florida), and Early County Board of Education (Georgia) are active procurers under related frozen-food codes in the same commodity family.

Recent activity clusters in Texas, Illinois, and Florida, with additional school-district procurement in Georgia. Representative opportunities include the Texas Health and Human Services Commission's IFB HHS0017338 for 106 line items of frozen food products across state hospitals and supported living centers statewide, with an estimated annual volume of approximately $9 million and bids due August 18, 2026; the State of Illinois Chief Procurement Office's recurring quarterly food-order solicitations for the Illinois Veterans Home at Quincy (most recently posted August 19, 2026, due August 24, 2026); Collier County Board of County Commissioners' Invitation to Negotiate (ITN) for food services at North Collier Regional Park (due March 6, 2025); and Early County Board of Education's line-by-line food bid covering approximately 300 food items including frozen products for the National School Lunch and Breakfast Programs (due June 8, 2026). Frozen items are typically specified by USDA grade, temperature-arrival standards, shelf-life minimums (often three months or longer), and delivery frequency (weekly or monthly to multiple locations). Most contracts run one to three years with optional renewal periods, and award is made to single or multiple vendors based on specifications compliance, delivery capability, price, and past performance.