2._Bid_Specification_8905-0328862_BS.pdf

State of California Bid Specification

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

Attachment 2

Silahua, F. Page 1 of 8 Apr. 4, 2024

State of California Bid Specification

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

Attachment 2

Silahua, F. Page 1 of 8 Apr. 4, 2024

Document Summary Detail Type Detail Solicitation FAU24-89-124 Commodity Frozen Turkey and Un-sliced Turkey Products Task Number SCTASK0328862 Ticket Number RITM0193454 Bid Specification 8905-0328862_BS Specification Date April 4, 2024 Agency Name Statewide

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

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Silahua, F. Page 2 of 8 Apr. 4, 2024

State of California Bid Specification

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

Silahua, F. Page 2 of 8 Apr. 4, 2024

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 Requirements for Ready-to-cook, Fresh Frozen and Pre-cooked, Frozen Turkey

3.3 Fully Cooked Un-sliced Turkey Bologna, Ham, and Pastrami, Frozen Table 1 Maximum Sodium and Total Fat Percent (%) by Weight

4.0 PRESERVATION, PACKAGING, LABELING and MARKING

5.0 ACCEPTANCE and TESTING

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

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State of California Bid Specification

Turkey and Un-sliced Turkey Products, Frozen

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1.0 SCOPE

This bid specification identifies requirements for frozen turkey and turkey products suitable for use by State of California Institutions.

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS

2.1 The product 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 product shall be prepared in accordance with title 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 turkey products shall be prepared in an establishment operating under inspection by the Food Safety and Inspection Service (FSIS), U.S. Department of Agriculture (USDA), and shall be inspected, passed, and marked in accordance with the Poultry Products Inspection Regulations, including applicable microbiological testing.

2.5 Sodium contents shall comply with title 21 CFR § 101.61 Nutrient content claims for the sodium content of foods.

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

3.0 TECHNICAL REQUIREMENTS

3.1 Definitions.

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

3.1.1.1 The sodium compliance will be based in the content, as described in Title 21 CFR § 101.61 corresponding to the commercial names of the products offered by the bidders, such as “regular salt”, “reduced salt”, “no salt added”, or other similar terms.

3.1.1.2 The term “salt” is not synonymous with “sodium.” Salt refers to sodium chloride. However, references to salt content such as “unsalted,” “no salt,” “no salt added” are potentially misleading.

3.2 Requirements for Ready-to-cook, Fresh Frozen and Pre-cooked, Frozen Turkey.

Turkey and Un-sliced Turkey Products, Frozen

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State of California Bid Specification

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

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3.2.1 Pre- cooked products shall be cooked in the manner specified and in accordance with good commercial practice. Pre-Cooked products shall be cooked to an internal temperature of 165 degrees Fahrenheit. in the thickest part of the product.

3.2.2 After being frozen and until time of delivery, all products shall be held at a uniform temperature not to exceed zero degrees Fahrenheit.

3.2.3 All materials and ingredients shall be free from foreign materials, foreign odor and foreign color.

3.2.4 Sodium content by products:

3.2.4.1 Regular salt products shall not contain more than 250 mg of sodium per each ounce of product, except for Fully Cooked Un-sliced Turkey Bologna, Ham, and Pastrami, Section 3.3 bellow.

3.2.4.2 Reduced Sodium Turkey Breast. The maximum sodium content shall be 40% less than maximum content allowed for the regular products, that is, 150 mg of sodium per ounce of product.

3.2.4.3 Unsalted Turkey Breast shall have a maximum sodium content of 30 mg per ounce of product.

3.2.5 Ready-to-cook, Fresh Frozen:

3.2.5.1 Turkey Rolled Roast Seasoned (Entrée)

The fresh frozen turkey shall:

• Be Produced from breast and thigh meat.

• Be self-basting.

• Contain a minimum of 50% breast meat by weight.

• Contain no gristle, bone chips, binders, or extenders.

• Meet USDA Grade A requirements.

• Be individually wrapped, securely encased in a moisture proof casing or roast-in-bag casing. If roast-in-bag, product must be so marked.

• Each slice shall remain substantially intact when the roast is sliced warm after cooking.

• Be available in the weight range: 8 – 14 lb.

3.2.5.2 Ground Turkey, Dark Meat

The fresh frozen ground turkey shall:

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

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State of California Bid Specification

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8905-0328862_BS

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• Be prepared from dark meat.

• Not exceed 15% fat by weight.

• Result in an appearance, form, and texture comparable to a 1/8” final grind when fully cooked.

• Not contain binders or extenders.

• Be packaged in a moisture proof casing.

• Be available in the weight range: 8 – 10 lb.

3.2.6 Pre-cooked, Frozen Turkey Products:

3.2.6.1 Turkey Roll, Molded, Boneless White Meat.

The pre-cooked turkey roll shall:

• Be boneless containing 100% white meat.

• Not contain binders or extenders exceeding 3% by weight.

• Be thoroughly mixed with any seasonings uniformly distributed in the roll.

• Be individually wrapped in an acceptable, commercial heat-shrinkable plastic film bag or casing to yield a cooked roll between 4½” - 5” in diameter weighing approximately 10-lb. The bag or casing shall be sealed with a non-metal clip or other suitable sealing device.

• Be tight fitting in the wrapping which does not sag or wrinkle during use.

3.2.6.2 Diced Turkey.

The pre-cooked diced turkey shall:

• Be prepared from young turkeys.

• Be de-boned turkey meat containing white and dark meat with at least 50% white meat.

• Mechanically separated meat is acceptable for the dark meat portion.

• Be free from bones, skin, blood clots, bruises, and discolored meat in any dimension.

• Be processed with dice settings at ½" x ½" x ½".

• Not contain irregular pieces or fines in excess of 5% when passed through a U.S Standard ¼" sieve.

• Be individually quick frozen (IQF) packaged in moisture proof bags.

• Be tested by passing through an approved metal detector in accordance with the established test procedures of the USDA Poultry Division.

• Be packed 20 – 50 lb. per shipping container.

Turkey and Un-sliced Turkey Products, Frozen

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State of California Bid Specification

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

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3.2.6.3 Turkey Breast.

The pre-cooked turkey breast shall be:

• From young birds.

• Oven roasted.

• Made of 5-7 pieces of breast meat formed into a single, natural shaped unit.

• Boneless and skinless.

• Regular salt, Reduced Sodium, and Unsalted as specified in the solicitation.

• Should be available in the weight range: 9 – 11 lbs. for the salted product.

• The unsalted product shall be market standard weights.

• Individually wrapped in a non-porous, form-fitting, shrinkable plastic bag or comparable.

3.2.7 Alternative Products

3.2.7.1 Alternative products offered shall meet the requirements of this specification.

3.2.7.2 The requirements of this bid specification take precedence over any reference product as products may have been discontinued, modified, or misrepresented.

3.2.7.3 Items delivered shall be identical in all respects to that item originally offered, evaluated, and accepted.

3.3 Fully Cooked Un-sliced Turkey Bologna, Ham, and Pastrami, Frozen.

3.3.1 The luncheon meat products shall be delivered fully cooked, un-sliced and frozen.

3.3.2 The products shall be individually wrapped sticks/ loafs/ chubs of a weight and size standard to the institutional market. Each unit shall weigh between 3 lbs.

and 10 lbs.

3.3.3 The luncheon meat shall include the following styles:

• Turkey bologna

• Turkey ham

• Turkey pastrami

3.3.4 The products shall be made from l00% turkey meat with appropriate spices and seasonings.

Turkey and Un-sliced Turkey Products, Frozen

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State of California Bid Specification

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

Silahua, F. Page 7 of 8 Apr. 4, 2024

3.3.5 The turkey ham product shall not exceed 22 % water added.

3.3.6 The luncheon meat products shall not exceed the fat and sodium levels as described in Table 1 below:

Table 1 Maximum Sodium and Total Fat Percent (%) by Weight

Nutrition Turkey Bologna Turkey Ham Turkey Pastrami

Sodium 1.2 0.95 0.95

Total Fat 20 8 8

Notes: 1.2 % maximum converts to no more than 670 mg per 56 grams (2 oz.) serving.

0.95 % maximum converts to no more than 530 mg per 56 grams (2 oz.) serving.

20 % maximum converts to no more than 11 grams per 56 grams (2 oz.) serving.

8% maximum converts to no more than 4.5 grams per 56 grams (2 oz.) serving.

3.3.7 Extenders, bacon, organ meats, or other adulterants shall not be used.

3.3.8 The products shall have a characteristic flavor and aroma typical of its type.

3.3.9 All materials and ingredients shall be free from bones, foreign materials, foreign odor, and foreign color.

4.0 PRESERVATION, PACKAGING, LABELING and MARKING

4.1 PACKAGING.

4.1.1 The turkey products shall be packed in accordance with the styles described in this specification and the contract solicitation line items. Packaging weight over 50 pounds per shipping case is not acceptable.

4.1.2 All products shall be packed in good quality, commercial, fiberboard shipping containers (or comparable) that are acceptable by common or other carriers for safe transportation to point of delivery.

4.1.3 Staples and/or steel or wire straps shall not be used for closure of the containers.

4.1.4 The containers shall be of a size to accommodate the products without slack filling or bulging.

4.1.5 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.

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

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State of California Bid Specification

Turkey and Un-sliced Turkey Products, Frozen

8905-0328862_BS

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4.1.6 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.