Certified_Foods_Cover_Page.pdf

Certified Religious Diet Specifications Quote Sheet

Institution: ____FCI Fort Dix_________ Fiscal Year: 2019

Religious Certification Requirements for Meals All Kosher hot entrée’s must be certified “CRC”, all shelf stable kosher items must be certified “OU”: Quoter(s) MUST include a valid Letter of Certification from the religious certification agency with all Quote(s) SUBMITTED.

The Kosher Certification(s) must include the date valid from time of bid submittal through the delivery quarter with your quote.

Government Intends to make an all or none award 1 – 8; failure to quote on all line items may result in not being considered. Price will be evaluated on the aggregate total.

Kosher items will not contain alcohol, emulsifiers, mind altering substances, enzymes and/or chemicals.

General Meal Specifications - Items 1 through 8

1) The tray for all meals will be:

a) Made with non-metallic packaging that allows microwave and conventional oven heating and be heat sealed directly to the tray with clear plastic and wrapped with a separate sealed clear plastic wrapper which encloses the entire tray.

b) A three-compartment tray with a large compartment of 21 fluid ounces and two compartments of 6 fluid ounces each.

2) All Meals will contain the food products per the individual product specification including the stated volume and/or weight of item as listed.

3) No substitutions may be made to the meats, vegetables, starches, sauces or preparation methods.

4) Meals (items 1 through 8) may be quoted as frozen and/or shelf stable products. Pricing must be identifiable as either frozen or shelf stable.

5) Each individual meal must be marked with the certification symbol from the religious certification agency.

6) Heating directions must be provided for various wattage microwaves or oven heating including recommended method.

7) Mixed Vegetables will contain carrots, corn, peas, green beans, and lima beans with:

a) Not more than 40 percent by weight carrots.

b) Not more than 40 percent by weight corn (sweet, golden or yellow, whole kernel com).

c) Not more than 40 percent by weight green peas.

8) Peas and Carrots will contain:

a) Not more than 40 percent by weight carrots.

b) Not more than 40 percent by weight green peas.

9) Mashed Potatoes will be made with commercially prepared potato flakes without peel, adding only water according to the manufacturers’ preparation instructions; or fresh potatoes prepared using only water and spices with only the amount of binder which will ensure the product does separate in processing. No extenders of any type are allowed.

10) Tomato Sauce will be commercially prepared or crushed and/or pureed tomatoes, tomato paste and spices using only the amount of binder required to ensure the product does not separate during processing.