11-CHEESE SPEC 2021.pdf
PDF 65 KB Posted
- Attached to
- 5000 - OMHSAS - CSSH DAIRY OCT - DEC 25
- Solicitation number
- 6100064196
- Issued by
- Lackawanna County, Claysville Borough, Pennsylvania
About this file
This is a Commodity Listing for Local Purchase Proposal from the Commonwealth of Pennsylvania's Department of Human Services, specifically for cheese procurement. The document details 11 different cheese varieties to be purchased, including American, Cheddar, Mozzarella, Swiss, Pizza Blend, Provolone, and Monterrey Jack cheeses. Each cheese type has specific requirements related to federal food and drug administration standards, including moisture content, fat percentage, sodium levels, texture, flavor, and packaging specifications. The document allows buyers to specify style (such as unsliced, sliced, or shredded), color (yellow or white), and provides detailed quality parameters for each cheese variety.
The procurement document is dated 8/99 and is structured to enable precise cheese product selection, with each item listing detailed technical specifications. While no specific quantities, pricing, or total contract value are filled in on the template, the document provides a comprehensive framework for purchasing cheese with strict quality control measures. The specifications reference specific Code of Federal Regulations (CFR) sections for each cheese type, ensuring adherence to federal food standards. The document appears to be a standardized template for local government food procurement, allowing facilities to customize their cheese orders based on nutritional needs, dietary restrictions, and specific institutional requirements.
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Text version
COMMONWEALTH OF PENNSYLVANIA - DEPARTMENT OF HUMAN SERVICES
COMMODITY LISTING FOR LOCAL PURCHASE PROPOSAL
DATE:
COMMODITY CLASS
CHEESE
NAME OF FACILITY
PROPOSAL NUMBER
ITEM NUMBER
DESCRIPTION OF COMMODITY
QTY.
UNIT
PRICE
TOTAL
1. CHEESE, AMERICAN – Reference: Federal Lb.
Food and Drug Administration’s Standard of Identify, 21 CFR 133.169. Processed, pasteurized, chilled. Shall consist of one or more lots of natural cheese blended into a homogenous mass with a medium firm, smooth body free from uncooked cheese particles. It shall be free from pinholes or openings except those caused by trapped steam.
The cheese shall slice freely when cut into approximately 1/8” slices. It shall be uniform in shape and size with practically straight edges and flat sides. Surface shall be dry and free from mold, cracks or other surface defects. Yellow American shall have a uniform medium-yellow to medium-orange color. Processed American cheese shall have a mild to medium cheese flavor and shall be free from any undesirable tastes and odors. Product may be ordered sliced. Slices shall separate readily and in whole slices. Individual slices shall be unwrapped. Products in either sliced or unsliced form shall be wrapped and cartoned. Color: Yellow or White;
Style: A) Unsliced, 5 lb. Loaf; B) Sliced, 24 or 32 slices per lb.; or C) Shredded and packed in vacuum packed bags. (Buyer to specify color, style and portion size [# slices /lb.] – for sliced).
Delivery Dates Lbs./Delivery
8/99
2. AMERICAN, REDUCED SODIUM/REDUCED Lb.
FAT – Reference: CFR 133.169 Chilled.
Product to be made from part-skim milk and contain not more than 200 mg. Sodium and 6 gm. fat per oz. of finished product (Buyer to specify style and color.)
3. CHEDDAR, NATURAL – Reference: Federal Lb.
Food and Drug Administration’s, HHS Standard of Identify, Code of Federal Regulation (CFR) Title 21,133,113.
(Medium-cured, mild cheddar flavor).
Chilled. Shall be produced from cow’s milk and shall contain no more than 39% moisture and 50% milk fat and shall be free from rind development. Color: Yellow;
Style: A) Cubed 2/5 lb. Bags per case C) Shredded and packed in 4 or 5 lb.
Vacuum packed bags. (Buyer to specify style.)
4. CHEDDAR, REDUCED SODIUM Lb.
REDUCED FAT – Reference:
CFR 133.116. CHILLED.
Product will have no more than 100 mg of sodium and 5 gm of fat per oz. of finished product. (Buyer to specify color.)
Delivery Dates Lbs./Delivery
5. MOZZARELLA – Reference: Lb.
Federal Food and Drug Administration’s, HHS, Standard of Identify, Code of Federal Regulation (CFR) Title 21, 133.156,
133.157. Natural, low
moisture, part skim.
Chilled. Shall be produced from pasteurized milk only. Finished product shall be free from objectionable flavors and odors and free from visible signs of mold on the exterior or interior of the cheese.
Shall possess a characteristic milk, bland milk, bland flavor, a soft pliable body and texture and when melted shall be of a stringy consistency. Shall contain more than 45% and less than 52% moisture, but not less than 30% milk fat on a solid basis.
Style: A) Unsliced, 5 to 10. loaf;
C) Shredded and packed in 4 or 5 lb.
vacuum bags. (Buyer to specify style.)
6. MOZZARELLA, REDUCED SODIUM/REDUCED Lb.
FAT – Reference: CFR 133.156, 133.157.
Chilled. Product will have no more than 75 mg of sodium and 5 gm fat per oz. of finished product
7. SWISS – Reference: Federal Food and Drug Lb.
Administration’s, HHS, Standard of Identity, Code of Federal Regulation (CFR) Title 21, 133.195. Natural. Chilled. Shall contain not more than 41% moisture and not less than 43% milk fat. Shall be free from mold and other surface conditions which detract from utilization of the entire cheese.
Style: A) Unsliced, 5 to 10 lb. loaf;
B) Sliced; C) Shredded and packed in 4 or 5
lb. vacuum bags. (Buyer to specify style.)
8. SWISS, REDUCED SODIUM/REDUCED FAT - Lb REDUCED FAT – Reference: CFR 133.195.
Chilled. Product will have no more than 35 mg. of sodium and 6 gm. fat per oz. of finished product.
BRANDS CODE STYLE
9. PIZZA BLEND – May contain mozzarella, Lb provolone, yellow cheddar, parmesan and romano cheese. (NO imitation cheese permitted.) Chilled. Style: Shredded.
10. Provolone – Chilled, Lo-Fat, Style:12# Solid Log, 3 per case
11. Monterrey Jack - Cheese Cubes, ½ inch in size, 2/5 LBS.bags per 10# case
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