National Menu Specifications.AWARD.pdf

NATIONAL MENU SPECIFICATIONS QUOTE SHEET

Institution: Fiscal Year: Quarter:

FCl Ray Brook 2020 2nd

Failure to comply with the National Menu Specifications will result in your quoted item not being considered for award. No specification substitutions will be accepted. If a specification does NOT state it must be a product of the United States or Canada, lt is acceptable for it to be a "product of' a Foreign Country and distributed in the United States. When options are offered on the specifications, it is the FSA's determination as to what options are.put out to bid. Not all options need be put out for bid. (i.e., cans and pouches). Items that are fried may be baked at the institutions discretion. The NFSA/Chief Dietitian will make the final determination on product compllance.

Unit of Units to Price Per

Number Item Description Issue Order Unit Total

179 Cheese, Cheddar, U.S. Grade AA or A. "Cheddar cheese" is cheese made by the cheddaring process or LB by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced by the cheddar process and is made from cow's milk with or without the addition of coloring matter and with common salt, contains not more than 39 percent of moisture, and in the water-free substance, contains not tess than 50 percent of milk fat and conforms to the provisions of §19.500, "Definitions and Standards of Identity for Cheese and Cheese Products."

Food and Drug Administration (21 CFR 19.500). Manufacturer's letters will NOT be accepted in lieu of labeling {Bidder needs to indicate if cheese is Loaf/Block or Shredded Coarse). Packaging: 5 lb to 40 lb sealed Bags or containers.

180 Cheese, Mozzarella, Low-moisture Mozzarella, Part-skim Mozzarella, Low-moisture Part-skim LB Mozzarella, and Ute Mozzarella. As specified in the USDA Quality Specifications for Mozzarella

Cheeses. The Cheeses may be in Loaf, Sliced, Shredded, or Diced forms. Milk fat ranging from not less than 45% on dry basis to 10.8% depending on type. Moisture content ranging from more than

45% to not more than 60% depending on type. Each of the ingredients used in the food shall be declared on the label. Manufacturer's letters will NOT be accepted in lieu of labeling (Bidder needs to indicate if cheese is Loaf/Block or Shredded Coarse). Packaging: 5 lb to 40 lb sealed Bags or containers.

181 Cheese, Parmesan or Parmesan and Romano Mixed, Grated, Italian Style, 12-1 lb containers per case cs

DAIRY

182 Dairy, Milk, Pasteurized, Nonfat, Skim, or Fat Free, No Flavor. {CID A-A-20338, Group I, Type D, No EA

Flavor). 1 Pint containers.

183 Dairy, Milk, Pasteurized, Nonfat, Ski\(Ci Fat Fr.e.e, No Flavor. (CID A-A-20338, Group I, Type D, No

Flavor). ½ pint containers. ~ eY \ ,i Joll EA 110,000 0. \C\13 \l..eni, 184 Dairy, Milk, Pasteurized, Nonfat, Skim, or Fat Free, No Flavor. (CID A-A-20338, Group 1, Type D, No CT

Flavor). 5 Gallon Containers for Milk Dispenser.

Page 34 of 43 July 11, 2019

NATIONAL MENU SPECIFICATIONS QUOTE SHEET

Institution: Fiscal Year: Quarter:

FCI Ray Brook 2020 2nd

Failure to comply with the National Menu Specifications will result in your quoted item not being considered for award. No specification substitutions will be accepted. lf a specification does NOT state it must be a product of the United States or Canada, it is acceptable for it to be a "product of' a Foreign Country and distributed in the United

States. When options are offered on the specifications, it is the FSA's determination as to what options are put out to bid. Not all options need be put out for bid. (i.e., cans and pouches). Items that are fried may be baked at the institutions discretion, The NFSA/Chief Dietitian will make the final determination on product compliance.

Unit of Units to Price Per

Number Item Description Issue Order Unit Total

185 Dairy, Cottage Cheese, Cultured or Acidified, Normal or Extended Shelf Life, Low Fat (2%), Fat Free, or CT 52 (, ':i,()) '\½'\Z, No Salt Added Low Fat Types, Unflavored, Small or Large Curd. (CID A-A-20154B, Group I or II, df\U\:~~ Subgroup A or B, Types 2, 4, or 5, Class (a), Style (i) or (ii). Note type and package size on bid.

186 Dairy, Cream, Pasteurized, Sour Cream, Reduced Fat Sour Cream, Low-fat Sour Cream, or Nonfat Sour CT

Cream, No Flavor. (CID A-A-20251, Group I, Type F, H, 1, or J, No Flavor). Note type and package size on bid.

187 Instant Milk or Smart Milk, Individual Serving Packet, Each Packets Makes 1- 8 Ounce Serving When EA

Reconstituted. EACH. Total amount may be adjusted to the next highest case count. Product can be a plant-based dairy substitute.

188 Milk Substitute/Shelf Stable Milk, Skim or Fat Free, Individual 8 Ounce Serving. EACH. Total amount EA may be adjusted to the next highest case count. Must be processed under Ultra High Temperatures

(UHT). Product can be a plant-based dairy substitute.

BREAD

189 Bread, Roll, Enriched, Finger (Hot Dog), Wheat, Pan Baked, Sliced, Fresh, Seedless. (CID A-A-20053B, EA 1080 0 /ileCb l.e\b'jl

Type I, Class of Roll D, Style of Roll 3, Bake Type a, Slice Type i, Product State a, Seed type I). Fresh ~i'\6 bread shall be delivered within 48 hours after baking. State type and package size on bid. THESE

NUMBERS ARE BASED ON A PACKAGE SIZE OF 16. DOUBLE IF PACKAGES OF 8 .( \ll't'.\:'..\✓ JI

190 Bread, Roll, Enriched, Sandwich (Hamburger), Whole Wheat, Part Whole Wheat, or Multigrain, Pan EA 3240 0 qi,(D Le~f Baked, Sliced, Fresh, Seedless. (CID A-A-20053B, Type I, Class of Roll C, Style of Roll 2, 3, or 4, Bake pc,lm6 Type a, Slice Type i, Product State a, Seed type I). Fresh bread shall be delivered within 48 hours after baking. State type and package size on bid. THESE NUMBERS ARE BASED ON A PACKAGE SIZE OF 16.

DOUBLE IF PACKAGES OF 8 ->I \ilPP\'}-l ,>t 191 Bread, White, Whole Wheat, or Wheat, Unseasoned, Fresh, Any Loaf Size, Pan Baked, Sandwich, EA 5200 \ 1 2-000 -e,,m\'.)D

Sliced, Enriched, Seedless. (CID A-A-20052B, Type 1, Style B, Type 11, or Type 111, Style B, Product State ro-V.Dj 1, Loaf Size a-e, Bake Type i, Shape b, Slice Type I, Enrichment Type A, Seed Ty\o\~!· ~resh bread shall be delivered within 48 hours after baking. State type and loaf size on bid . ..)( ? \/ ~ \i ~

Page 35 of 43 July 11, 2019