2._8940-BS-0243653.pdf

State of California Bid Specification

Mexican Entrees, Prepared, Frozen

8940-BS-0243653

Attachment 2

Silahua, F. Page 1 of 5 Apr. 23, 2025

Document Summary Detail Type Detail Event ID/Solicitation # 0000034575/FAU25-89-41 Commodity Mexican Entrees, Prepared, Frozen Ticket # RITM0243653 Task # SCTASK0411914 Bid Specification 8940-BS-0243653 Specification Date April 23, 2025 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

3.9 Product Descriptions

4.0 PRESERVATION, PACKAGING, LABELING and MARKING

5.0 ACCEPTANCE and TESTING

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1.0 SCOPE.

This bid specification establishes requirements for frozen, prepared Mexican food entrees, bulk packed in commercially acceptable containers suitable for use by State of California Institutions.

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

2.4 The products shall comply with USDA, Food Safety and Inspection Service (FSIS), Meat and Poultry Inspection Regulations. The products shall be produced in plants operating under continuous USDA inspection when applicable.

2.5 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.

3.0 TECHNICAL REQUIREMENTS.

3.1 All products shall be pre-cooked, non-fried, frozen and be oven-ready for reheating.

3.2 Each product shall possess a flavor, color, and odor typical of its ingredients and shall conform to the types and styles listed below. All products of the same type/style shall be uniform in size, shape, and texture.

3.3 The tortilla shall be soft, pliable, and slightly chewy. The filling shall be moist and have a characteristic texture of the blended ingredients.

3.4 Textured vegetable protein (TVP) may be used to supplement items containing beef or chicken. TVP may be included as part of the net weight requirement of these ingredients. TVP may not be a predominant ingredient over the natural beef or chicken component.

3.5 Products shall not contain pork or pork derivatives.

3.6 Sodium content shall not exceed 0.55% by weight of total net weight. This equates to no more than 155 mg of sodium for each ounce of product. Minimal sodium is desirable.

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3.7 There shall be no foreign color, odor, or flavor such as, but not limited to, burnt, scorched, stale rancid, or moldy.

3.8 All ingredients shall be clean, sound, wholesome, and free from foreign material, and free from evidence of rodent or insect infestation.

3.9 Product Descriptions.

3.9.1 Burrito, Vegetarian, Bean and Cheese, Red or Green Chili, 5 oz.

3.9.1.1 Made with whole wheat or enriched flour tortilla and thoroughly cleaned pinto beans.

3.9.1.2 USDA surplus bonus commodity cheese should be used when available.

3.9.1.3 Minimum cooked net weight shall be 5 ounces.

3.9.1.4 Product shall provide a minimum of 2 ounces of meat alternate in accordance with the requirements established by the National School Lunch Program.

3.9.1.5 Product shall have a typical Mexican style flavor that is lively, but not too highly seasoned.

3.9.2 Burrito, Chicken and Bean, 4 oz.

3.9.2.1 Made with whole wheat or enriched flour tortilla and thoroughly cleaned pinto beans.

3.9.2.2 The chicken and bean burrito may contain cheese and/or chili peppers.

3.9.2.3 Minimum cooked net weight shall be 4 ounces.

3.9.2.4 Chicken content shall be a minimum of 15% by weight of total net weight.

3.9.3 Enchilada, Chicken, 2 oz.

3.9.3.1 Dry pack with no sauce, made with corn tortilla.

3.9.3.2 The chicken enchilada may contain beans.

3.9.3.3 Minimum cooked net weight shall be 2 ounces.

3.9.3.4 Chicken content shall be a minimum of 15% by weight of total net weight.

3.9.4 Enchilada, Vegetarian, Cheese, 2 oz.

3.9.4.1 Dry pack with no sauce, made with corn tortilla.

3.9.4.2 USDA surplus bonus commodity cheese should be used when available.

3.9.4.3 Minimum cooked net weight shall be 2 ounces.

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4.0 PRESERVATION, PACKAGING, LABELING and MARKING

4.1 PACKAGING.

4.1.1 The products shall be bulk packaged, not individually wrapped.

4.1.2 Microwave type packaging is not acceptable.

4.1.3 Each unit shall remain whole and fully formed when bulk packaged. Each unit shall easily separate from the entire pack.

4.1.4 All products shall be manufactured, packaged, and delivered to assure a minimum of 120 (calendar) days post-delivery shelf life for each purchaser.

The 120-day period shall start at the time of acceptance by each facility.

4.1.5 Products shall be maintained at a temperature not to exceed 5 degrees Fahrenheit during the entire delivery period up to the destination.

4.1.6 Shipping containers shall not exceed 50 lbs. net weight. All seams and end flaps of each shipping carton shall be taped or glued securely.

4.1.7 Each primary shipping container should include information indicating nutrition facts and ingredients and preparation/cooking instructions.

4.2 LABELING and MARKING.

As a minimum, the exterior of each primary shipping container (fiberboard box, bulk bag, pail, tote, etc.) shall be labeled with the product’s name, brand name, net weight, unit count and shall include a clearly visible end of shelf-life date and a manufacturer’s lot/batch number.

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.