UNSPSC 50450000: Frozen organic vegetables

Plants cultivated organically for an edible part, as roots, stems, leaves or flower that have been frozen for preservation. Frozen vegetables are those that have been cooled to a temperature at which the vegetable generally becomes hard or rigid in nature. To qualify as being frozen the vegetable should have been subjected to a commercial process for freezing that reached a temperature in excess of -20 degrees Centigrade. Also includes freeze-drying of of these vegetables.

UNSPSC 50450000 Frozen organic vegetables is a Family code that encompasses not frozen organic vegetables alone but a much broader range of food procurement by state and local jurisdictions — fresh produce, dried goods, dairy, proteins, prepared items, and supplies for school nutrition programs and state food service operations. State and local governments buying under this code are sourcing complete meal components and food service inventories rather than single-category commodities. School districts dominate the issuing-body mix, with procurement across independent, county-wide, and multi-district cooperative systems; state departments also procure under the code for state operations and institutional feeding. Representative recent solicitations include the Early County Board of Education's line-by-line food bid (IFB due June 8, 2026) covering 300+ food items, non-food supplies, and fluid milk for the National School Lunch Program and School Breakfast Program; Rockwood R-VI School District's grocery-items procurement (IFB due April 29, 2026) encompassing over 900 line items across snacks, proteins, dairy, prepared entrees, and condiments for approximately 7,800 daily meal participants; and the City Schools of Decatur's frozen foods and grocery IFB (IFB due May 15, 2026) with stringent whole-grain, low-sodium, and zero-trans-fat specifications for ten school sites. Dallas Independent School District's RFP (due April 2, 2026) for various food products not available through main commodity bids explicitly excludes artificial colors, artificial flavors, and high-fructose corn syrup under Texas legislative requirements.

Recent activity clusters heavily in Georgia and Missouri, with notable multi-state representation including Texas. The Douglas County School System in Georgia is managing a five-district cooperative fresh-produce-and-eggs RFP (due March 4, 2026) with estimated spending of $4.4 million for Area One and $1.1 million for Area Two, and a main-line food distribution RFP (due February 18, 2026) with estimated annual expenditure of approximately $9 million. The Savannah-Chatham County Public School System (SCCPSS) bid for 72 fresh-produce items (due April 23, 2026) across 60 school sites reflects procurement scale typical of county systems. The State of Georgia issued an IFB for fresh produce (due May 27, 2026) and a separate food-supplies bid (due June 22, 2026) targeting state food service operations. School districts uniformly require Buy American compliance, HACCP plans, E-Verify authorization under state law, and general liability insurance ranging from $500,000 to $2 million; many enforce strict pricing-firm periods with escalation allowed only on documented USDA Agricultural Marketing Service or Consumer Price Index increases exceeding thresholds of 3% to 10%. Delivery windows span early morning through early afternoon, Monday through Friday, with no separate fuel surcharges permitted and all transportation costs embedded in bid prices.