02-FRESH PREP 02-24 VEG spec Perishable FD SPEC.pdf

SPECIAL INSTRUCITONS AND SPECIFICATIONS

PREPARED VEGETABLES, FRESH

1. INSPECTION: All prepared fresh vegetables must be processed in plants operated in compliance with the Pennsylvania General Food Law (Act 121, Act of May 13, 1909 as amended September 1, 1967), Upon demand, all processing plants must provide proof of passing annual inspection.

2. LABELING: Shipping containers and individually packaged items shall be labeled, printed or stenciled with product identification, name and location of processor, net weight, date of processing, and additives.

3. DELIVERY TIME LIMITATIONS: Prepared fresh vegetables shall have a shelf life of at least 7 days from date of processing, and shall be delivered within 2 days after processing. Failure to deliver as specified will result in implementation of surcharge procedures and/or rejection, unless prior approval for delivery date change is granted by the director of dietary services.

4. PACKAGING: Product shall be packaged in vacuum packed plastic bags, bags packed in master cartons or cases.

5. PRODUCT CONDITION AT DELIVERY: Prepared fresh vegetables must be held in properly refrigerated areas and transported in refrigerated trucks held at 32 - 36 F to assure excellent condition at time of delivery. There shall be no evidence of mishandling. If random visual inspection of product for quality indicates that product does not meet specifications, all or part of shipment will be rejected.

6. Quantity: Quantities listed are estimates only and may be increased or decreased in accordance with the actual requirements of the facility. With notification five days prior to delivery, the facility reserves the right to cancel any quantity of the order and agree to pay the vendor only for products actually accepted by the Department.

7. DELIVERY DATES: Delivery must be made on dates as specified in contract. Vendors shall obtain prior approval for any schedule changes from the Director of Dietary Services or delivery may be rejected.

8. ADDITIVES: The use of sulfites is prohibited. However, other FDA approved preservatives may be used on prepared fresh vegetables as necessary. Preservatives used must be listed on the product label.

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COMMONWEALTH OF PENNSYLVANIA - DEPARTMENT OF HUMAN SERVICES

COMMODITY LISTINGS FOR LOCAL PURCHASE PROPOSAL

DATE:

COMMODITY CLASS

PREPARED VEGETABLES, FRESH

NAME OF FACILITY PROPOSAL NUMBER

ITEM NUMBER DESCRIPTION OF COMMODITY QTY. UNIT UNIT

PRICE

TOTAL

#1 BROCCOLI – U.S. No. 1. Cut into florets. Fairly LB.

compact head clusters. No flowering open bud clusters. Tender, moist, light green stem, 5 lb.

or 10 lb. bag. (Buyer to specify package size.)

DELIVERY DATES LBS./DELIVERY

#2 CABBAGE – U.S. No. 1. types: Regular or Red.

Solid, firm heads. No evidence of worm or weather damage, wilting, yellowing, or dehydration. Cored.

a) whole; 5 lb. or 10 lb. bag

b) shredded; 1/16”, 1/8”, or ¾”, 5lb. or 10 lb.

bag

c) diced ¼" x ¼" LB.

(Buyer to specify type, style, shred, and package size.)

DELIVERY DATES LBS./DELIVERY

#3 CARROTS, TOPPED – U.S. No. 1. Firm, smooth bright orange with no wilting, softness or mushiness.

Peeled and cleaned.

a) whole; diameter not less than ¾” nor more than 1-1/2”; length not less than 5”; 5 lb. or 10 lb. bag LB.

b) diced; ¼”, 3/8”, ½”, 5 lb. or 10 lb. bag LB.

c) sliced; coin cut, thin (1mm), medium (6mm), thick (10mm); 5 lb. or 10 lb. bag LB.

d) shredded or grated; 3/8”; 5 lb. bag or

10 lb. bag LB.

e) strip-cut, sticks, crinkle cut or straight cut; 3/8” x 5”; 5 lb. or 10 lb. bag LB.

(Buyer to specify style, size of cut or shed, and package size.)

DELIVERY DATES LBS./DELIVERY

ITEM NUMBER DESCRIPTION OF COMMODITY QTY. UNIT UNIT

PRICE

TOTAL

#4 CAULIFLOWER – U.S. No. 1. White, compact, LB.

heads. No bloom. Cut into florets. 5 lb.

or 10 lb. bag (Buyer to specify package size.)

DELIVERY DATES LBS./DELIVERY

#5 CELERY - Pascal type. U.S. No. 1, Crisp, compact stalks, no pithiness or roughness.

No leaves.

a) natural branches or stalks, not less than 6” long; 5 lb. or 10 lb. bag LB.

b) diced; 3/8”, ½”, ¼”, 5 lb. or 10 lb. bag LB.

c) sliced; 3mm, 6mm, 10mm; 5 lb. or 10 lb. bag LB.

d) stew cut; ½” x 1”; 5 lb. or 10 lb. bag LB.

e) sticks, 3/8” x 3/8” x 4”; 5 lb. or 10 lb. bag LB.

(Buyer to specify style, size of dice or slice, and package size.)

DELIVERY DATES LBS./DELIVERY

#6 LETTUCE, HEAD – U.S. No. 1. Fresh, green, well-formed heads, crisp, tender leaves.

no spotting, rusting, or other decay.

Cored and cleaned with outer leaves removed.

a) heads; whole, halved or quartered;

5 lb., 10 lb. or 20 lb. bag LB.

b) chopped, ½” x 1-1/4”, 1-3/4” x 2-1/2”, 2” x 2-3/4”, 5 lb. or 10 lb. bag LB.

c) shredded, 1/8”, 5 lb. or 10 lb. bag

LB.

(Buyer to specify style, size or head, size of chop or shred and package size.)

DATE:

COMMODITY CLASS

PREPARED VEGETABLES, FRESH

NAME OF FACILITY PROPOSAL NUMBER

ITEM NUMBER DESCRIPTION OF COMMODITY QTY. UNIT UNIT

PRICE

TOTAL

#7 ONIONS – Dry. U. S. No. 1. types; Bermuda/ Spanish or Red. No green sunburn spots, blackish decay areas, mold spots or other damage. Peeled.

a) whole; not less than 3” diameter;

5 lb. or 10 lb. bag LB.

b) chopped; 3/8”, ½”, ¼”; 5 lb. or 10 lb. bag LB.

c) sliced, 3/16”, ¼”; 5 lb. or 10 lb. bag LB.

(Buyer to specify type, style, size of chop or slice, and package size.)

DELIVERY DATES LBS./DELIVERY

#8 PEPPER, SWEET – U.S. No. 1. Green, firm, fresh, crisp. No shriveling, dullness, pitting, or other damage. No rot or decay.

a) whole; cored; not less than 2-1/2” diam.; not less than 2-1/2” long;

5 lb. or 10 lb. bag LB.

b) diced; 3/8”, ½”, ¼”, 5 lb. or 10 lb. bag LB.

c) sliced; thick (1/4”) or thin (3/16”);

5 lb. or 10 lb. bag LB.

(Buyer to specify style, size or dice or slice, and package size.)

DELIVERY DATES LBS./DELIVERY

#9 POTATOES – Processed from U.S. No. 1.

potatoes. White, clean, firm, no wrinkling, wilting, soft dark spots, cut or greenish areas. Peeled and cleaned.

a) whole; medium size 1-1/2” to 3 diameter;

15 lb. or 30 lb. bag LB.

b) diced; 3/8”, 15 lb. or 30 lb. bag LB.

c) sliced; thick (3/8”); 15 lb. or 30 lb.

bag LB.

(Buyer to specify style, size of slice and package size.)

DATE:

COMMODITY CLASS

PREPARED VEGETABLES, FRESH

NAME OF FACILITY PROPOSAL NUMBER

ITEM NUMBER DESCRIPTION OF COMMODITY QTY. UNIT UNIT

PRICE

TOTAL

#10 RADISHES – Topped. U.S. No. 1 Red globe type.

Medium size, ¾” to 1-1/4” in diameter. Round, firm crisp, tender. No wilting, sponginess, pithiness, dryness, roughness or external damage.

a) whole; trimmed; 5 lb. or 10 lb. bag LB.

b) sliced thin (1/8”); 5 lb. or 10 lb. bag LB.

(Buyer to specify style and package size.)

DELIVERY DATES LBS./DELIVERY

#11 SALAD GREENS, MIXED – Processed from crisp, clean fresh U.S. No. 1 produce; no discoloration, rusting, weeping, or other decay. Cuts: small (1/2” x 1-1/4”), medium (1-3/4” x 2-1/4”) or (1-1/2” x 1-1/2”), or large (2” x 2-3/4”).

a) lettuce, endive & escarole; 5 lb., 10 lb.

or 20 lb. bag LB.

b) lettuce & romaine; 5 lb., 10 lb. or 20 lb. bag LB.

c) lettuce, romaine, endive & cabbage; 5 lb., 10 lb. or 20 lb. bag LB.

d) lettuce, romaine & sliced radishes; 5 lb., 10 lb. or 20 lb. bag LB.

e) lettuce, romaine & red cabbage; 5 lb., 10 lb. or 20 lb. bag LB.

(Buyer to specify cut, style and package size.)

DELIVERY DATES LBS./DELIVERY

SALAD MIX, REGULAR CUT LETTUCE, RED CABBAGE Lbs.

and carrots, 4-5#/cs.