4th qtr national menu re-award items.docx
DOCX document 18 KB Posted
- Attached to
- FCC Coleman - Q4 FY25 National Menu- Re-Award
- Solicitation number
- 15B30225Q00000028
About this file
This document is a detailed specification sheet for a national menu re-award solicitation for the Department of Justice Bureau of Prisons Federal Correctional Complex Coleman. The solicitation covers seven specific food product categories including spices, ground beef, chicken products (boneless/skinless and breaded filets), fish fillets, bologna, frankfurters, and salami. Each product has precise specifications regarding composition, packaging, fat content, labeling requirements, and quality standards, such as the ground beef requiring 80% lean meat, no more than 20% fat, and being 6 months or younger upon delivery.
The solicitation is a small business set-aside with a NAICS code of 311999 and a size standard of 700 employees. It will be conducted through an online competitive reverse auction on the Unison Marketplace platform, with bids accepted until May 29, 2025, at 11:00 AM Eastern Time. Delivery destination is Coleman, FL 33521, and sellers must meet or exceed the specified product requirements. Interested vendors must register on the Unison Marketplace website, with no registration cost, and are prohibited from artificially manipulating pricing or engaging in collusive bidding practices.
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| File | Type | Posted |
|---|---|---|
| FCC COLEMAN Q4 FY25 - NATIONAL MENU ITEMS REAWARD - LINKS TO MARKETPLACE.xlsx | XLSX spreadsheet |
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| Spices, Salt, Food Grade or Table, Iodized. Packaging must indicate actual delivered weight of product. Pure - no additives, extenders, foreign matter, or flow agents. Product may contain an Anti-Caking Agent. Bulk. Specify package size on bid. Note price by the pound. DEL SCH 1 |
| LB |
| 3000 |
| $0.0000 |
| $0.0000 |
| 85 |
| Meats, Beef, Ground, 80% Lean, IMPS 136, delivered Frozen. Ground Beef shall consist of chopped fresh and/or frozen beef without seasoning. In addition product must be produced from current raw material, no bench trimmings, steak trim, or re-ground product to be used as raw material. Finished product shall not contain more than 20 percent fat, and shall not contain added water, phosphates, binders, or extenders. No partially defatted tissue or advanced meat recovery product. PRODUCT MUST BE 6 MONTHS OR YOUNGER UPON DELIVERY WITH THE DATE CLEARLY ON THE LABEL, (NO STAMPED OR WRITTEN DATES ALLOWED). When beef cheek meat (trimmed beef cheeks) is used in the preparation, the amount of such meat shall be limited to 25 percent; (NO ORGAN OR TONGUE MEAT) Delivered cases must be labeled Beef, All Beef, Pure Beef, or 100% Beef and with fat percentage. Manufacturer’s letters will NOT be accepted in lieu of labeling. Upon delivery, product must have a rosy red appearance. Product that is grey, brown or tan in color will be rejected. Clear 1 mil or thicker sealed bags. No open bags, opaque or colored bags. Note weight of packaging and case size on bid. DEL SCH 1 |
| LB |
| 42000 |
| $0.0000 |
| $0.0000 |
| 89 |
| Meats, Chicken, Boneless, Skinless, Raw, White Meat (Tender or Breast Meat), Frozen, A quality per the USDA, United States Classes, Standards, and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq. Boneless, skinless breasts must be free of cartilage and fat. Boneless breasts (excluding the attached tenderloin) must be free of tendons. Tendons normally associated with tenderloins are permitted. Tenderloins or boneless, skinless parts must be free of blood clots, bruises, cuts, tears, and holes in the muscle tissue. Slight discolorations and separation of the muscle tissue is permitted on boneless, skinless parts, provided it does not detract from the appearance of the product. Boneless, skinless parts may be diced. The dicing process must result in size-reduced portions of meat that are intact, not mutilated, and with surfaces relatively smooth in appearance. Individual size-reduced portions of meat must be relatively uniform in size and shape, and consistent with the size reduction process. Unbreaded. Packed in poly bag boxes. Polyethylene-film Bags – Shall have a wall thickness of not less than 2 mil; and shall protect the commodity from dehydration, freezer burn, or quality deterioration during the conditions of use. All packaging and packing materials must be clean and in new condition. Products produced or labeled with any phrase “under religious exemption” will be refused. DEL SCH 2 |
| LB |
| 82000 |
| $0.0000 |
| $0.0000 |
| 91 |
| Meats, Chicken, Filet, 4-5 oz, Whole Muscle or Chunked and formed, 1/2 inch cube or greater (9 CFR § 381.171(f)), No mechanically separated chicken (comminuted), previously cooked chicken meat, or MSG may be used in product, 100% white meat, Breaded. (CID A-A-20276A, Type VI, Style A or B, Meat Type (b), Form 1, Shape (b). Individually Quick Frozen. Vegetable oil shall be used as the frying medium. Combined batter and breading shall not exceed 30% by weight and will be evenly coated. All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. Manufacturer’s letters will NOT be accepted in lieu of labeling. Size of patty to be determined locally and size noted on bid. DEL SCH 2 |
| LB |
| 32000 |
| $0.0000 |
| $0.0000 |
| 93 |
| Meats, Fish, Breaded, Cod, or Other, Fillet Block, Single Frozen, 4 OZ Portion, Any Shape, 4 OZ Oven Ready Weight, Fried Fish Type, Composition (a) (Meets the requirements of U.S. Grade A [Portions – 65 percent by weight of fish flesh; all other fishery product types – 60 percent by weight of fish flesh]), Crumb Coated Breading, Unflavored. (CID A-A-20325, Fish Species II, or III, Style A, Type 2, Oven Ready Weight (a – d), Shape (1-3), Fried Fish Type (b), Composition (a), Coating (1). All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. Manufacturer’s letters will NOT be accepted in lieu of labeling. Size of patty to be determined locally and size noted on bid. DEL SCH 1 |
| LB |
| 25000 |
| $0.0000 |
| $0.0000 |
| 96 |
| Meats, Bologna, Beef, Turkey, Chicken, or combination thereof. IMPS 801, D, P or P1. Artificial Casing, Frozen, 4” to 5” in Diameter. Finished products must be less than 30% fat, no more than 10% water, and must not contain more than 40% of a combination of fat and added water. No binder, extenders, or hearts are permitted. All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA FSIS Food Standards and Labeling Policy. Manufacturer’s letters will NOT be accepted in lieu of labeling. DEL SCH 1 |
| LB |
| 15000 |
| $0.0000 |
| $0.0000 |
| 97 |
| Meats, Frankfurters (Hot Dogs), Fully Cooked, Frozen, Beef, Turkey or Chicken (or combination thereof), 6 inch, 10:1 Ratio (must specify weight ratio on bid), Skinless, Without non-meat binders and extenders or With non-meat binders and extenders (such as nonfat dry milk, dried whole milk, and/or calcium-reduced dried skim milk. (IMPS 800, Major Ingredient P or P1 OR CID A-A-20341A, Type IV, Byproducts or variety meats A - None, Curing agents 2 - Cured, Non-meat binders and extenders (a) or (b), Nutrient content claim (1) or (2), Links per pound of meat ratio (iii) or (iv), Package size (gg), Agricultural practice 1). The finished product shall not contain more than 30 percent fat or no more than 10 percent added water, or a combination of 40 percent fat and added water. Non-meat binders and extenders may be used up to 3.5 percent individually or collectively with other binders and extenders in the frankfurters per 9 CFR § 424.21 (c). All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Standards and Labeling Policy. Manufacturer’s letters will NOT be accepted in lieu of labeling. DEL SCH 1 |
| LB |
| 4000 |
| $0.0000 |
| $0.0000 |
| 98 |
| Meats, Salami, Beef, Turkey, Chicken, or combination thereof. IMPS 804, D, P or P1. Artificial Casing, Frozen, has a moisture protein ratio of 1.9:1 or less. 4” to 5” in Diameter. Seasonings, unless otherwise specified, must include garlic and whole black peppercorns (at least a portion of a peppercorn must be in evidence on either sliced surface). Finished products must be less than 30% fat, no more than 10% water, and must not contain more than 40% of a combination of fat and added water. No binder, extenders, or hearts are permitted. All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA FSIS Food Standards and Labeling Policy. Manufacturer’s letters will NOT be accepted in lieu of labeling. DEL SCH 1 |
| LB |
| 15000 |
| $0.0000 |
| $0.0000 |
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