UNSPSC 50445515: Frozen bell peppers

The variety of peppers known as bell peppers that have been frozen for preservation.

UNSPSC 50445515 Frozen bell peppers, a Commodity code, covers individually quick-frozen bell pepper products procured by state and local governments primarily for institutional food service—school nutrition programs, correctional facilities, state hospitals, and supported living centers. Recent solicitations show state and local buyers acquiring frozen peppers as part of broader food commodity procurements rather than as standalone line items; the code appears in mixed-vegetable contracts and frozen-vegetable portfolios sourced by departments of corrections, health and human services agencies, and school districts.

Issuing bodies active under this code span state departments (Oregon Department of Corrections, Texas Health and Human Services Commission, State of Illinois, Texas Department of Criminal Justice), county governments (Gwinnett County Georgia, Montgomery County Pennsylvania), school districts (Bridgeport Board of Education, Burke County Public Schools, Early County Board of Education, Ben Hill County Schools), and state-supported facilities. Geographic activity concentrates in Texas, Georgia, Oregon, Pennsylvania, and Illinois. Representative recent opportunities include the Oregon Department of Corrections' August 2026 ITB for assorted frozen vegetables (360,000 pounds total across broccoli, vegetable blends, corn, and green beans) with delivery to Salem, Oregon, priced historically at $0.578 to $0.67 per pound; Texas Health and Human Services Commission's August 2026 IFB HHS0017338 for frozen food products statewide across state hospitals and supported living centers (estimated $9 million annually, $19 million over three years); and Gwinnett County's October 2026 informal written quote for 1,062 cases of shelf-stable and frozen food items delivered to Lawrenceville, Georgia by December 7, 2026. Most procurements use ITB or IFB notice types with firm fixed pricing, FOB destination delivery, and mandatory compliance with FDA/USDA standards, HACCP regulations, and temperature maintenance protocols (typically 0 degrees Fahrenheit or lower in transit, 10 degrees or less upon delivery).