15-Addendum No.1 CP-2026.pdf
PDF 49 KB Posted
- Attached to
- School Nutrition Chicken Processing Services
- Solicitation number
- CP-2026
- Issued by
- Cherokee County, Georgia
About this file
This is an addendum to a Request for Proposals (RFP) issued by the Cherokee County School District in Georgia for chicken processing services. Addendum No. 1, dated May 29, 2026, provides clarifications and updates to the proposal form requirements, specifically addressing Items #10 and #12 regarding chicken breast chunk specifications. The addendum removes references to "tenderloin" from the original product description while maintaining all other specifications for the chicken breast chunks, including requirements that they be whole muscle, fully cooked, boneless, and skinless products sourced from USDA Commodity Code 100103 chicken without soy protein added. The revised specifications continue to require breading composed of at least 50% whole grain, formulated for optimal oven performance, color, texture, and holding time, with total sodium not exceeding 470 milligrams per serving and a maximum serving size of four chunks meeting USDA 2 ounce M/MA requirements.
The updated proposal form stipulates that the finished product must be individually quick frozen (IQF) with zero trans fat content and packed in interior food-safe poly liners without foil wrap included in the case. The grain creditable foods meal component contribution must not exceed 1.25 ounce equivalent per serving, as guaranteed by CN Label and a signed Product Formulation Statement. The RFP indicates that the District may award to multiple proposers and that all questions must be submitted through the Euna Procurement Message Center.
View the file
Other files
Show all 15
On GovTribe
Work with this file
- Download the original file
- Contacts named in this file
- Similar government files
- Ask GovTribe AI about this file
Text version
Cherokee County School District School Nutrition Chicken Processing Services CP-2026 RFP
Addendum No. 1
May 29, 2026
Updated Proposal Form:
Item #10 and #12 – Description updated. Removed the term tenderloin. Use revised proposal form 10.Proposal Form – CP-2026 RFP rev.5.29.2026
Stated:
Chicken Breast Chunks- Whole muscle, fully cooked boneless and skinless proportion whole muscle all white chicken tenderloin, produced from USDA Commodity Code 100103 chicken without soy protein added. Breading must be at least 50% whole grain. Breading formulated for increased oven performance, color, texture, and holding time. Total sodium per serving not to exceed 470 mg. One serving not to exceed 4 chunks, one serving must meet at least USDA 2 oz M/MA and Not to exceed 1.25 oz equivalent grain creditable foods meal component contribution per serving guaranteed by CN Label and Signed Product Formulation Statement, IQF, 0 trans fat. Finished product to be packed in interior food safe poly liner without foil wrap included in case.
Now states:
Chicken Breast Chunks- Whole muscle, fully cooked boneless and skinless proportion whole muscle all white chicken, produced from USDA Commodity Code 100103 chicken without soy protein added.
Breading must be at least 50% whole grain. Breading formulated for increased oven performance, color, texture, and holding time. Total sodium per serving not to exceed 470 mg. One serving not to exceed 4 chunks, one serving must meet at least USDA 2 oz M/MA and Not to exceed 1.25 oz equivalent grain creditable foods meal component contribution per serving guaranteed by CN Label and Signed Product Formulation Statement, IQF, 0 trans fat. Finished product to be packed in interior food safe poly liner without foil wrap included in case.
File details come from the government source that posted it. Updated .