2._8940-BS-0244816.pdf

State of California Bid Specification

Pizza, Individual Servings, Frozen

8940-BS-0244816

Attachment 2

Silahua, F. Page 1 of 5 Apr. 2, 2025

Document Summary Detail Type Detail Event ID # 0000034632 Commodity Frozen Pizza, Individual Servings Ticket # RITM0244816 Task # SCTASK0413881 Bid Specification 8940-BS-0244816 Specification Date April 2, 2025 Agency Name Statewide

Silahua, F. Page 2 of 5 Apr. 2, 2025

Table of Contents Document Summary Table of Contents

1.0 SCOPE

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS

2.1 APPLICABLE LAWS

2.2 INDUSTRIAL STANDARDS

3.0 TECHNICAL REQUIREMENTS

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 individual serving frozen cheese pizza packed in commercially acceptable containers suitable for use by state of California Institutions.

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS.

2.1 APPLICABLE LAWS.

2.1.1 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.

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

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

2.1.4 The products shall be produced, processed, and packaged by facilities operating under current licenses in good standing and in compliance with USDA or CDFA food safety requirements.

2.1.5 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.

2.2 INDUSTRIAL STANDARDS.

2.2.1 The product’s chemical ingredients shall be of Food Chemical Codex purity.

3.0 TECHNICAL REQUIREMENTS.

3.1 The cheese pizza a traditional thin crust type with a rectangular shape.

3.2 The pizza crust shall be made predominantly with enriched and/or whole wheat flour.

When cooked the pizza crust shall be light but firm and shall brown evenly.

3.3 Product net weight as packed shall be 4.5 to 6.0 ounces per each individual serving.

3.4 Crust shall be approximately 3/8" to 1/4” thick prior to baking.

3.5 Pizza dimensions shall be 3.0" to 5.0" wide by 5.0" to 7.0" long.

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3.6 The pizza sauce shall be a tomato-based product with reddish color, be mildly spiced and have a typical pizza sauce flavor and aroma. The sauce shall cover the crust evenly and completely.

3.7 The cheese ingredient shall be chopped or shredded and may be a combination of natural cheese and cheese substitute. The natural cheese portion shall be a minimum 50% of the total cheese content. When heated, the cheese ingredient shall melt uniformly, shall not appear greasy, or have a pebbled appearance.

3.8 The cheese ingredient shall be an integral part of each pizza and shall not fall off during shipping and normal handling.

3.9 Total fat content per serving shall not exceed 3.5 grams of fat for each 28 grams of product.

3.10 Sodium content shall not exceed 150 mg of sodium for each 28 grams of product.

3.11 Each pizza shall provide the equivalence of 2.0 ounces meat alternate, 2.0 ounces equivalent grains, and 1/8 cup red/orange vegetable.

3.12 The pizza shall have no offensive flavors or aromas.

4.0 PRESERVATION, PACKAGING, LABELING and MARKING

4.1 PPRESERVATION.

4.1.1 The products shall be bulk packed with product layers separated by food grade liners. The products shall easily separate when unpacked. Heating instructions shall be included in each bulk pack.

4.1.2 All products shall be manufactured, packaged, frozen, 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.

Products shall be stored by the State at 0 degrees Fahrenheit.

4.2 PACKAGING.

4.2.1 Metalized wrapping or plastic packaging material is not acceptable.

4.2.2 The product shall be packed in accordance with the sizes and styles in the solicitation line-item descriptions.

4.2.3 The shipping cartons shall not exceed 50 lbs. and be thoroughly sealed by moisture proof glue or tape. Staples or wire binding are not acceptable.

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4.3 LABELING and MARKING.

4.3.1 As a minimum, the exterior of each shipping case shall be labeled with the product’s name, brand name, net weight, unit count and included a clearly visible end of shelf-life date and a manufacturer’s lot/batch number. If cases contain additional cartons or boxes all information shall be duplicated on each container.

4.3.2 Each case should include information indicating nutrition facts and ingredients and preparation/cooking instructions.

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.