2._8940-0316046_BS.pdf

State of California Bid Specification

Kosher Meals, Passover Meals, Frozen

8940-0316046_BS

Attachment 2

Silahua, F. Page 1 of 11 Jun. 7, 2024

Document Summary Detail Type Detail Solicitation FAU24-89-136 Commodity Kosher Meals, Passover Meals, Frozen Task Number SCTASK0316046 Ticket Number RITM0186586 Bid Specification 8940-0316046_BS Specification Date June 7, 2024 Agency Name Statewide

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Table of Contents Document Summary Table of Contents

1.0 SCOPE

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS

3.0 TECHNICAL REQUIREMENTS

3.1 Definitions

3.2 Variety

Table 1. Kosher and Passover Meals

3.3 Nutritional Values

3.4 Portions and Meal Components

3.5 Other Requirements

4.0 PRESERVATION, PACKAGING, LABELING and MARKING

4.1 PRESERVATION

4.2 PACKAGING

4.3 LABELING

4.4 MARKING

5.0 ACCEPTANCE and TESTING

5.1 ACCEPTANCE

5.2 TESTING

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1.0 SCOPE

This bid specification establishes requirements for frozen Kosher, and Passover meals based on a four-week menu cycle. The regular menu cycle repeats thirteen times during each calendar year and includes a nine-day Passover menu.

The regular kosher meals include 7 breakfast, 7 lunch and 13 dinner varieties served over each four-week period. The Passover menu includes 2 breakfast, 2 lunch and 4 dinner varieties.

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS

2.1 The products shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace.

2.2 The products shall be prepared in accordance with the 21 CFR §110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.

2.3 The products shall comply with the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.

2.4 The products shall meet the requirements for trans-fat in accordance with the Food and Drug Administration (FDA) guidelines, limiting the amount per serving to less than 0.5 grams.

2.5 The products shall comply with the provisions of Rabbinic Supervision and Religious Certification as described in the solicitation.

3.0 TECHNICAL REQUIREMENTS

3.1 Definitions

3.1.1 For the purposes of this solicitation the following definitions apply:

3.1.1.1 Pareve: Kosher food prepared without meat, milk, or their derivatives and therefore permissible to be eaten with both meat and dairy dishes according to dietary laws.

3.1.1.2 Fruit Serving: Fruit cups, apple sauce, juice, etc. all meet this requirement.

3.1.1.3 Protein Source: Meal component(s) that accounts for most of the required protein. The protein sources for breakfast are typically spreads and granola bars; for lunch are meat and grain products; and for dinner the main entrée.

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3.1.1.4 Protein: Actual dietary protein as stated on official nutrition facts labels which may come from any item in the meals.

3.1.1.5 Meat: Meat means real beef, real chicken, or real turkey. Meat alternates may be used only when the menu is for a non-meat-based entrée. All meat shall be Glatt kosher certified.

3.1.1.6 Fish: Fish qualifies as a meat when used in accordance with all other applicable Kosher dietary laws.

3.1.1.7 Egg: Chicken eggs are Pareve. Eggs combined with meat are considered part of the meat protein source and may be counted in nutritional calculations. Eggs may be consumed with Dairy.

3.1.1.8 Whole Grain Food: Food that contains at least 50% whole grain ingredients based on dry weight and the remaining grains in the food are enriched, or 100% whole grain.

3.1.1.9 Cooked Cereal or Dried Cereal: Cooked cereals are rolled oats (oatmeal), farina and other quick cooking grains typically served at breakfast and requiring only hot water and a few minutes to prepare.

Dry cereal is ready-to-eat processed products sometimes used with fluid milk such as corn flakes, crisp rice, oat rings, etc. Reference weights in this solicitation are dry weights without water or milk. Dry serving size shall be 1.2 to 1.5 oz. by weight for cooked cereals and

1.0 oz. for the ready-to-eat products.

3.1.1.10 Bread: Generally, will be slices of sandwich bread weighing 1 oz. each.

Meals with culinary characteristics such as Mexican and Italian should substitute sliced bread with complementarity bread products such tortillas, rolls, bagels, etc. with total serving sizes of at least 2 oz. by weight.

3.1.1.11 Nut Butter: A spreadable soft fatty substance obtained from nuts and used as food. Nut butters include Acorn butter, almond butter, Cashew butter, peanut butter, walnut butter, etc.

3.1.1.12 Peanut Butter Substitute: Substitutes for peanut butter as a creamy, low oil separation, ground sunflower seed spread free of peanuts and tree nuts (reference: Sungold Foods ”Sunbutter”). Not allowed during Passover.

3.1.1.13 Cookie: Traditional cookie varieties such as chocolate, sugar, oatmeal, etc. One serving of a cookie shall weigh between 1.5 to 2.0 oz.

3.1.1.14 Snack Item: Snacks shall consist of potato, corn, tortilla, bagel chips or comparable. Each serving shall weigh no less than 1 oz.

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3.1.1.15 Vegetables: Side dishes may be any common variety such as green beans, peas, carrots, 2-way mixes, 4-way mixes, etc. Serving size shall be at least ½ cup.

3.1.1.16 Starch: Side dishes may be any common variety which is a source of starch such as potato, rice, and pasta. Serving size shall be at least ½ cup.

3.1.1.17 Vegetables and starch components shall be varied to minimize the number of same combinations of varieties.

3.1.1.18 Dessert: Muffins, cake, or other traditional sweet bakery products.

Each serving shall weight approximately 2.0 oz. Desserts shall be Pareve as applicable.

3.1.1.19 Coffee: Regular, black, instant with no added flavors. Each unit pack served shall yield 8 fluid oz. when mixed per the manufacturer’s instructions.

3.1.1.20 Margarine: May be margarine or a margarine spread. The unit pack weight on the menu is 5 grams each. 2 each equals a total of 10 grams.

3.1.1.21 Condiments: Mustard is the standard. Mayonnaise may be offered no more than two times per week. Condiments are non-mandatory for Passover or if offered during Passover must meet Passover requirements.

3.1.1.22 Grape Juice: One single serving shall contain 200 milliliters in an easy open, leak proof, ready to drink container.

3.1.1.23 Matzah: An un-leavened flatbread type product used in Passover. One serving shall weigh at least 60 grams and may include multiple pieces.

This item may be provided separate from the packed meal due to handing concerns of the fragile product.

3.2 Variety

3.2.1 Each meal shall include an entrée, side dish(s) and all other items as listed in the portions and meal components, section 3.4 of this bid specification. Each meal shall remain available throughout the term of the contract.

3.2.2 Meal components may be repeated if the minimum variety count is maintained.

3.2.3 Meals for Passover shall follow the rules for “No Chametz” and “No Kitniyot”.

3.2.4 The complete menu consists of 35 meals as described in Table 1.

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Table 1. Kosher and Passover Meals Type Meal Variety Count

Kosher Breakfast 7 Kosher Lunch 7 Kosher Dinner 13

Passover Breakfast 2 Passover Lunch 2 Passover Dinner 4

Total 35

3.2.5 The 7 regular kosher breakfast meals shall include at least:

• 2 varieties for the protein source left to the discretion of the bidder.

• 2 varieties of fruit servings.

• 3 varieties of cereal.

• 1 cold breakfast meal on Saturday.

3.2.6 The 7 regular kosher lunch meals shall include at least:

• 3 Peanut butter substitute cold meals.

• 3 cold meat meals.

• 1 cold tuna fish meal.

• 3 varieties of cookies.

• 3 varieties of snack items.

3.2.7 The 13 regular kosher dinner meals shall include at least:

• 6 meat-based entrée hot meals.

• 6 non-meat-based entree hot meals.

• 1 cold meal on Saturday.

• Starch and vegetable varieties which complement the entrees.

• 5 varieties of desserts.

3.2.8 The 2 Passover breakfast meals shall include at least:

• 2 varieties for the protein source left to the discretion of the bidder.

“Sunbutter” is not allowed during Passover.

• 2 varieties of fruit servings.

• 2 varieties of cereal.

3.2.9 The 2 Passover lunch meals shall include at least:

• 1 non-meat protein source, nut butter (almond, cashew) is acceptable.

“Sunbutter” is not allowed during Passover.

• 1 cold meat meal.

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• 2 varieties of cookies/macaroons.

3.2.10 The 4 Passover dinner meals shall include at least:

• 1 meat-based entrée hot meal.

• 2 non-meat-based entree hot meals.

• 1 cold meat meal on Saturday.

• Starch and vegetable Passover varieties which complement the entrees.

• 2 varieties of Pareve desserts.

3.3 Nutritional Values

3.3.1 The meals shall provide an average of 2300 to 2500 calories per day. This requirement shall be calculated on a weekly basis.

3.3.2 Dessert calories shall not exceed 20 percent of the total dinner calories. Dessert calories values shall be submitted in a separate list, or individually specified on the dinner labels.

3.3.3 The meals shall provide at least 60 grams of protein per day. This requirement shall be calculated on a weekly basis.

3.3.4 At least 75% of grain items in the menu shall be whole grain. This requirement applies to breakfast cereals, bread/bakery, and starch items on the menu. Please note that this requirement does not mean that the predominant whole grain in any grain item shall be 75% or higher, it means that the total of whole grain items in the menus, shall be above 75% or more.

3.3.5 Sodium levels shall not exceed 3500 mg/day. Lower sodium levels are desirable.

This requirement shall be calculated on a weekly basis.

3.3.6 The meals shall provide at least 30 grams of fiber per day. This requirement shall be calculated on a weekly basis.

3.3.7 The bidder shall submit nutritional labels for each meal, describing, meal code, ingredients, serving size in weight, calories, protein, sodium, carbohydrates, fiber, fat, and calories from fat.

3.3.8 The bidder shall submit nutritional amounts for each meal component, such as, apple sauce, sunflower seeds, kaiser roll, dinner entrees, etc., in a separate list or table.

3.3.9 The bidder shall submit a document set composed of charts, tables and labels listing the appropriate information required to verify compliance with nutritional value, components, portions, and averages.

3.4 Portions and Meal Components

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The meals shall meet the following components and minimum portion sizes:

3.4.1 All meals served on Monday shall be meatless.

3.4.2 The regular Kosher breakfast meals shall include:

• Primary protein source (nut butter, cream cheese, granola bar, etc.), minimum 2 oz.

• Fruit serving, 4 oz.

• Cooked hot oatmeal, polenta, or farina. Hot water added by user, 1.2 to 1.5 oz, 3 times per week.

or

• Dry cold unsweetened cereal (milk provided by institution), 1 oz, 4 times per week.

• Bread or equivalent, 2 oz.

• Coffee.

3.4.3 The regular Kosher lunch meals shall include:

• Primary protein source (meat, tuna, sunbutter, etc.), minimum 2 oz.

• Bread or equivalent (bagel, tortilla, etc.) 2 oz.

• Snack (cookie, salty, fruit), maximum of 3 individual cookie servings per week, Pareve as applicable to meal.

3.4.4 The regular Kosher dinner meals shall include:

• Primary protein source (meat or non-meat entrée), minimum 3 oz.

• ½ cup of vegetable(s), non-starchy.

• ½ cup of starch equivalent (4 oz).

• Bread, 2oz.

• Dessert. Cannot account for more than 20% of the total dinner calories and shall be Pareve, as applicable to meal.

3.4.5 The Passover breakfast meals shall include:

• Primary protein source (nut butter, cream cheese, etc.), minimum 2 oz.

• Fruit serving, 4 oz.

• Dry cold unsweetened cereal (milk provided by institution), 1 oz.

• Matzah, 2 each, boxed separately.

• Coffee.

3.4.6 The Passover lunch meals shall include:

• Primary protein source (meat, fish, nut butter, etc.), minimum 2 oz.

• Matzah, 2 each, boxed separately.

• Macaroons or cookie serving, 1.5 to 2 oz, Pareve, as applicable to meal.

• Condiment.

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3.4.7 The Passover dinner meals shall include:

• Primary protein source (meat or non-meat entrée), minimum 3 oz.

• ½ cup of vegetable(s), non-starchy.

• ½ cup of starch equivalent (4 oz).

• Matzah, 2 each, boxed separately.

• Dessert cannot account for more than 20% of the total dinner calories and shall be Pareve, as applicable to meal.

• Grape juice, 200 ml serving, boxed separately.

3.5 Other Requirements

3.5.1 Meals shall not contain pork, lard, shellfish, alcohol, bones, fruit pits, or frozen hard-boiled eggs, and shall be free from foreign material such as, but not limited to, dirt, glass, wood, paint, filth, insects, metal, etc.

3.5.2 The meals shall not have any specific defect or combination of defects which materially affects the appearance, edibility, storage, or shipping quality of the product.

3.5.3 The meals shall have an appearance, flavor, odor, and color typical of the type and style. The product shall be free from objectionable or foreign flavors or odor such as sour, musty, rancid, scorched, etc.

3.5.4 Breakfast, lunch, and Saturday dinners shall be thaw and serve. The other dinner meal’s entrée, vegetables and starch items shall be oven heated prior to being served.

3.5.5 Hot dinner meals shall be suitable for reheating in an oven at the time and temperature recommended by the manufacturer not to exceed 40 minutes. The meal shall be reheated in the original packaging, using commercial microwave, conventional thermal and wet steam (Combi) type ovens.

3.5.6 An easily removable film shall seal each meal requiring reheating. The film shall remain in place during reheating. The film shall prevent transfer of odors and spillage between the compartments. Meal components requiring reheating shall also be double wrapped. The second wrapping is in addition to the film over the multi-compartment tray and shall remain in place during reheating.

3.5.7 Lunches containing sandwiches shall have the components (bread and filling) packed separately.

3.5.8 Dinners served hot shall utilize packaging in a “kit” form. The non-heated components shall be packed separately from the heated components. For instance, the compartmentalized oven-able container shall not include the non-heated items such as bread, margarine, dessert, condiments, etc. The kit shall

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4.0 PRESERVATION, PACKAGING, LABELING and MARKING

4.1 PRESERVATION

4.1.1 Meals shall be maintained at a temperature not to exceed zero (0) degrees Fahrenheit during the entire delivery period up to the destination and shall be pre-portioned for serving to a single person.

4.1.2 The meals shall have a shelf life when frozen of at least 9 months from the date of delivery.

4.2 PACKAGING

4.2.1 All packaging products defined in this solicitation shall be safe for use at California State correctional institutions (i.e., products shall not be easily used to cause harm, like plastic, glass, or metal foil).

4.2.2 Institutional bulk packaging is required and shall utilize “box style” packaging for each individual meal.

4.2.3 All meals shall be double wrapped in leak proof packaging. Double wrapping is defined as each component having at least two layers of wrapping, both of which remain in place during the storage, thawing, heating, and serving of the meal.

Double wrapping maintains the Kosher purity when handling of other non-kosher meals occurs in close proximity (such as re-heating Kosher meals in the same oven with non-kosher meals).

4.2.4 Meals shall be stacked directly into the shipping case such that the meals are quickly and easily accessible when opening the shipping case.

4.2.5 Shipping containers shall not exceed 50 lbs. per unit case/bulk package.

4.2.6 Each shipping container shall include a complete set of four meals for one day and be marked with the day the meals are served. See Section IV B of the solicitation for details.

4.2.7 All meal components shall be well sealed and may be individual packed or packed together as appropriate. The packaging shall prevent one meal component from contacting another.

4.2.8 Each dinner entrée/vegetable/starch requiring reheating shall be packaged in a multi-compartment (typically 3 - compartment) container/tray that is suitable for the type of meal.

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4.3 LABELING

4.3.1 Each meal shall be labeled with the name/description of the meal and include a lot number or comparable marking that allows full traceability of the meal’s production history.

4.3.2 Each meal shall have a single nutrition facts label and ingredients list that represents the entire meal.

4.4 MARKING

4.4.1 Each meal shall have a clearly marked hechsher (symbol) indicating the meal is certified Kosher.

4.4.2 Passover meals must be clearly marked as being Kosher for Passover.

4.4.3 As a minimum, the exterior of each shipping case shall be marked or stamped with the product’s name, brand name, net weight, unit count, a clearly visible final assembly date and a manufacturer’s lot/batch number. The shipping case shall be identified with the day that the meal is to be served. Refer to the solicitation attachment #8 for further details.

5.0 ACCEPTANCE and TESTING

5.1 ACCEPTANCE

At the time of delivery or inspection, the State may review the product to ensure the product meets requirements set forth in this specification.

5.2 TESTING

In the event the product does not meet this specification or appears to be substandard, the supplier will be notified, and the State may require the product to be submitted to a qualified lab of the State’s choosing for testing. If product fails inspection or testing, the supplier shall bear the costs of the analysis.