3._8920-BS-0250176.pdf

State of California Bid Specification

Tortillas

8920-BS-0250176

Attachment 3

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

Document Summary Detail Type Detail Event ID/Solicitation # 0000034575/FAU25-89-62 Commodity Tortillas Ticket # RITM0250176 Task # SCTASK0424589 Bid Specification 8920-BS-0250176 Specification Date April 23, 2025 Agency Name Statewide

Tortillas

8920-BS-0250176

Silahua, F. Page 2 of 5 Apr. 23, 2025

Table of Contents Document Summary Table of Contents

SCOPE

APPLICABLE LAWS and INDUSTRY STANDARDS

TECHNICAL REQUIREMENTS

1.9.1 Corn Tortillas

1.9.2 Flour Tortillas

PRESERVATION, PACKAGING, LABELING and MARKING ACCEPTANCE and TESTING

Tortillas

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SCOPE

This bid specification establishes requirements for fresh and frozen tortillas and fresh taco shells, packed in commercially acceptable containers suitable for use by State of California Institutions.

APPLICABLE LAWS and INDUSTRY STANDARDS

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.

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.

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

1.4 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.

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.

TECHNICAL REQUIREMENTS

1.6 Partially cooked products are not acceptable.

1.7 Pork or pork products (lard) are not acceptable ingredients.

1.8 The products shall be free from oxidized, stale, overcooked or other objectionable flavors or odors.

1.9 When frozen tortillas are specified, fresh tortillas shall be frozen to 0 o F within 6 hours after baking. The frozen packaged product shall show no evidence of freezer burn, discoloration, or refreezing.

1.9.1 Corn Tortillas.

Shall be prepared from ground corn treated with lime, water or corn masa flour and/or preservatives. The product shall be formed, rolled and baked, resulting in a flat, round shape with a finished diameter of 5.5 to 6 inches. One dozen corn tortillas shall have a net weight of no less than 10 ounces.

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1.9.2 Flour Tortillas.

Shall be prepared from enriched wheat flour combined with water, leavening, shortening and/or preservatives. The product shall be formed, rolled and baked, resulting in a flat, round shape with a finished diameter of 7.5 to 8.5 inches. One dozen flour tortillas shall have a net weight of no less than 16 ounces.

PRESERVATION, PACKAGING, LABELING and MARKING

1.10 PRESERVATION DELIVERY and SHELF LIFE.

1.10.1 All products shall be manufactured, packaged and delivered in a time frame to assure adequate post-delivery shelf life for each purchaser, based on the facility’s ordering pattern and receiving schedule indicated in the solicitation.

1.10.2 Products shall be properly handled and stored to maintain product quality.

1.10.3 The age of frozen tortillas shall not exceed 90 days at the time of delivery or exceed 10oF during storage and delivery.

1.10.4 When stored at 60-80oF, the fresh (room temperature) tortillas shall have a minimum shelf life of 10 days from delivery.

1.10.5 When stored at 35-50oF, the fresh (refrigerated) tortillas shall have a minimum shelf life of 45 days from delivery.

1.11 PACKAGING.

1.11.1 The products shall be packaged so that protection from dirt, filth, or other contamination is ensured. The delivered product shall not be crushed, broken, or damaged.

1.11.2 The packaging weight per case shall not exceed 50 lbs. total.

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

1.12 LABELING and MARKETING.

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.

Tortillas

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ACCEPTANCE and TESTING

1.13 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.

1.14 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.