2._Specifications.pdf

State of California Bid Specification

Waffles, Pancakes & French Toast

8920-0322258_BS

Attachment 2

Silahua, F. Page 1 of 5 Mar. 20, 2024

Document Summary Detail Type Detail Solicitation FAU24-89-65 Commodity Waffles, Pancakes & French Toast Task Number SCTASK0322258 Ticket Number RITM0189934 Bid Specification 8920-0322258_BS Specification Date March 20, 2024 Agency Name Statewide

Silahua, F. Page 2 of 5 Mar. 20, 2024

Table of Contents Document Summary Table of Contents

1.0 SCOPE

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS

3.0 TECHNICAL REQUIREMENTS

Table 1. Chemical and Physical Requirements for Starch

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, heat and serve waffles, pancakes, and French toast packed in acceptable containers 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 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 All egg ingredients shall comply with all applicable provisions of Egg Products Inspection Act in accordance with 9 CFR § 590 and shall be certified salmonella free.

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

2.6 The products shall be trans-fat free 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 The products shall meet the requirements described in Table 1.

Table 1. Chemical and Physical Requirements for Starch.

Product Type Weight Each (oz) Dietary Fiber Dimensions

Waffle, square or round. 1.23 to 1.50 N/A N/A Waffle, whole wheat style. 1.23 to 1.50 1.5 minimum N/A

Pancake. 1.20 to 1.70 N/A 4.00 to 4.75 in. diameter.

Toast, french regular slice. 1.50 to 1.70 N/A 0.5 in. nominal thickness.

Toast, french thick slice. 2.40 to 2.70 N/A 0.75 in. nominal thickness.

3.2 The products shall be fully baked and be ready to heat and serve.

3.3 The products shall be of the plain flavor variety containing no additional fruit, nut, chocolate or spice ingredients. Buttermilk and/or whole wheat are acceptable ingredients as indicated.

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3.4 The flour used shall conform to the U.S. Standard of Identity for either enriched and/or whole wheat flour as applicable.

3.5 The flour may be the predominate ingredient in whole wheat style waffles. Whole wheat style shall include whole wheat flour.

3.6 Egg ingredients sprayed onto the surface are not acceptable.

3.7 When prepared, the products shall be characteristic of their type with a golden-brown exterior and a pale white to yellow interior. Products shall be slightly moist and firm but still tender with a soft chew.

3.8 The products shall not be excessively crumbly, dry, and/or crisp, shall not have gummy centers, soggy areas, raw portions, rubbery texture or any foreign color.

3.9 The products shall not have any foreign odors or flavors such as, but not limited to, burnt, scorched, musty, or moldy. There shall be no evidence of oxidation, rancidity, or staling.

3.10 The product ingredients shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. The product shall be free of foreign materials, such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal.

4.0 PRESERVATION, PACKAGING, LABELING and MARKING.

4.1 PRESERVATION.

4.1.1 The products shall not be crushed or damaged.

4.1.2 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.

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

4.2 PACKAGING.

4.2.1 All packaging shall follow the respective line item description in the solicitation.

4.2.2 Shipping containers shall not exceed 50 lbs. gross weight.

4.2.3 Each primary shipping container shall include information indicating nutrition facts and ingredients and preparation instructions.

4.3 LABELING and MARKING.

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4.3.1 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.

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.