11-CHEESE SPEC.pdf
PDF 73 KB Posted
- Attached to
- 5013-Cheese-Oct to Dec-DSH-Fy26
- Solicitation number
- 6100066371
- Issued by
- Montgomery County, Donaldson CDP, Pennsylvania
About this file
This is a commodity specification document from the Commonwealth of Pennsylvania Department of Human Services establishing detailed requirements for cheese products available for local purchase proposals. The document outlines nine distinct cheese categories, including American cheese (processed and reduced sodium/fat variants), natural cheddar (standard and reduced sodium/fat options), mozzarella (low moisture part-skim and reduced sodium/fat versions), Swiss cheese (natural and reduced sodium/fat varieties), and pizza blend. Each cheese type includes specific federal regulatory references, production standards, moisture and fat content requirements, and allowable packaging and style options such as unsliced loaves, sliced portions, shredded formats in vacuum-packed bags, and various slice densities. The specification requires all cheese products to be chilled, free from defects, mold, and undesirable flavors, with characteristics such as proper texture, color uniformity, and appropriate melting properties where applicable. The document references delivery dates in August 1999 and is designed to support procurement for facilities including Danville State Hospital for the fourth quarter of fiscal year 2026 (October through December 2026).
The specification document does not provide explicit information regarding unit pricing, total contract amounts, set-asides, incumbent vendors, or funding sources within the document itself. Pricing is to be submitted by bidders on individual line items with quantities to be specified by the purchasing facility buyer. The document establishes that buyers retain the flexibility to specify colors, styles, portion sizes, and delivery schedules based on facility needs. All products must comply with federal Food and Drug Administration standards and Code of Federal Regulations requirements as referenced for each cheese classification. No information regarding bid submission deadlines, award dates, contract terms, or renewal options is contained within this commodity specification document.
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Other files
| File | Type | Posted |
|---|---|---|
| cover letter Cheese.doc | DOC document | |
| Bidding Guide 8.3.18.pdf | ||
| New Vendor Registration Guide.pdf |
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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) Unsliced 5-10 lb. Loaf;
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.
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