Addendum_1,_FAU16-89-85,_Frozen_Fish.pdf

April 26, 2016

To All Bidders

Addendum #1 to Solicitation #FAU16-89-85 Fish, Frozen

The addenda pages of this solicitation are available online at the DGS eProcurement website located at www.eprocure.dgs.ca.gov . If you are unable to download a copy of the addenda from this web site a hard copy is available upon request.

Changes made to this solicitation are as follows:

• Replace current Specification 8905-16BS-001 with attached Specification 8905-16BS-00R1. The acceptable species of Pollock has been clarified.

If you have further questions, please contact me via email or phone.

Sincerely, Jennifer Balluch, Contract Administrator 916-375-4403 jennifer.balluch@dgs.ca.gov http://www.eprocure.dgs.ca.gov/ mailto:jennifer.balluch@dgs.ca.gov

STATE OF CALIFORNIA

Bid Specification

8905-16BS-001R1

Fish, Frozen

89-85 Page 1 of 4 April 25, 2016 UNSPSC 50121537 Fish, Frozen

1.0 SCOPE

This bid specification establishes requirements for pre-cooked, frozen, oven reheated, skinless, boneless, frozen fish including batter dipped, breaded, and un-breaded raw fillet products packed in commercially acceptable containers suitable for use by State of California Institutions.

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS

2.1 All products shall comply with applicable Federal and State mandatory requirements and regulations relating to the capture, preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace.

2.2 All products shall be harvested, processed, and stored in plants operating under applicable regulations of the US Department of Commerce (USDC) Seafood Inspection Program-NOAA fisheries, applicable provisions of the California Health & Safety Code, Hazard Analysis and Critical Control Points (HACCP), or other certified food safety plan.

2.3 All products shall comply with the Code of Federal Regulations (CFR) as follows:

- 21 CFR Part 123, Fish and Fishery Products.

- 50 CFR Part 260, Inspection and Certification of Processed Fishery Products.

- 50 CFR Part 261, United States Standards for Grades of Fishery Products.

2.4 The products shall be trans-fat free in accordance with the California Health and Safety Code, Section 114377.

2.5 Any delivery lot covered by this specification shall consist of only one species of the genus (kind) specified.

3.0 TECHNICAL REQUIREMENTS

3.1 Grading and Stamping

3.1.1 The frozen, breaded and batter dipped products shall be prepared from frozen fish fillet blocks equivalent to U.S. Grade A.

3.1.2 The fillets shall be prepared from IQF frozen fish fillets equivalent to U.S. Grade A.

3.1.3 Products that do not have USDC Grade standards shall be inspected for quality and condition, and be certified and stamped by USDC as Packed Under Federal Inspection (PUFI).

3.1.4 Under the terms of the State Quality Assurance Procedure # 8900-14QA-002, “Inspection, Testing and Certification of Seafood”, each lot of products shall be officially inspected in accordance with the applicable USDC standards and associated documents and terminology.

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3.2 Species

3.2.1 The following allowable species table is derived from The Seafood List (updated January 2016) by the U.S. Food and Drug Administration.

Common Name Market Name Scientific Name Notes

Walleye Pollock Pollock Gadus chalcogrammus

Alaskan or Alaska Pollock Alaskan Pollock Gadus chalcogrammus Caught in Alaskan waters or the exclusive economic zone *

European Pollock Pollock Pollachius pollachius Also known as Atlantic Pollock

Pacific Cod Cod or Alaska Cod Gadus macrocephalus

*As defined in section 3 of the Magnuson-Stevens Fishery Conservation and Management Act

3.2.2 Other marine whitefish may be acceptable but require approval by the State prior to the solicitation due date. All species shall be from a currently recognized sustainable marine fishery.

3.2.3 Black Cod (Sable Fish), Atlantic Cod and Lingcod are not acceptable substitutions.

3.3 Temperature. Frozen fish shall not exceed 0°F at any times through final delivery.

3.4 Weight, Oven Ready. The product must meet the declared net weight. When frozen weight exceeds thawed weight by more than 5%, net weight will be based on thawed weight.

3.5 Condition. No refrozen (finished) products are acceptable as frozen.

3.6 Composition, Pre-Cooked Breaded or Batter-Dipped Products. The following minimum percent by weight of fish flesh shall apply:

Breaded Fish Sticks/Nuggets 60%

Breaded Fish Portion 65%

Batter-Dipped Products 40%

3.7 Sodium restrictions, Pre-Cooked, Breaded or Batter-Dipped Products. The following maximum sodium levels shall apply:

Breaded Fish Sticks/Nuggets 1 oz. 130 mg or less

Breaded Fish Portion 4 oz. 525 mg or less

Batter-Dipped Products 4 oz. 475 mg or less

89-85 Page 3 of 4 April 25, 2016

3.8 Other

3.8.1 All fish sticks and fish portions processed from frozen fish blocks shall be uniform in size, weight, and color. They shall be clean, wholesome, not ground or comminuted, and free from defects including bloodspots, skin, and bone.

3.8.2 The final oven-heated product shall have a typical flavor and odor of the species of fish and breading. Products shall be free from rancidity, bitterness, staleness, off-flavors and off-odors of any kind.

3.8.3 All breaded portions shall be practically free of loose breading and frost.

3.8.4 The products shall be individually frozen so the individual fish products can be easily separated by hand.

3.8.5 The products shall have no breaks or cuts greater than one-half the width. The products shall not be mashed, physically or mechanically injured, misshaped or mutilated to the extent that its appearance is materially affected.

3.8.6 Products shall be obtained from fish blocks made from a single species of fish flesh. The fish block shall be made from fillets or fillet pieces that are skinless.

Fish blocks shall not contain minced or comminuted fish flesh.

3.8.7 When frying is used in the pre-cooking process, vegetable oil shall be used as the frying medium. The fryer oil shall be continuously filtered.

3.8.8 The wheat flour used for the fishery products shall be enriched and conform to the U.S. Standards of Identity for Enriched Flour (21 CFR § 137.165).

3.8.9 Batter and breading shall be the type used to produce products that will be heated in ovens by institutional users. The batter/breading shall be a commercial flour-based product that may include spices, seasonings, and other ingredients as needed to produce the desired flavor, texture, and color.

3.8.10 The breaded and the batter-dipped fish sticks, nuggets and portions shall be at least 3/8 inch thick. The fish sticks shall be rectangular shaped and their largest dimension shall be at least three times the next largest dimension.

4.0 PACKAGING, MARKING and DELIVERY

4.1 Packaging

4.1.1 Products shall be packaged in uniformly sized containers of sufficient strength and durability to properly protect the product during shipping and storage.

4.1.2 Fish products shall be packaged in commercially acceptable moisture-vapor proof packing material of not more than 25 pounds per package.

4.1.3 The shipping carton shall have no slack space that will allow crushing or distortion from palletizing or stacking.

4.1.4 The gross weight of the shipping carton shall not exceed that weight indicated by the Certificate and shall not exceed 50 pounds.

4.1.5 All products shall be delivered 180 days or less from the original pack.

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4.2 Marking

4.2.1 Each shipping carton shall be labeled on at least one side and one end with commodity, net weight and purchase order or contract number.

4.2.2 Individual containers within the shipping carton shall be labeled with commodity and net weight.

4.3 Delivery. All deliveries of frozen seafood shall be made in mechanically or cryogenically refrigerated trucks. Product shall be maintained at a temperature not to exceed 5 degrees Fahrenheit during the entire delivery period up to the final destination.

5.0 USDC STANDARDS

Refer to NOAA Inspection Manual #25, Chapter #5 (or most current version). U.S. Standards for Grades of fishery products exist for the following products:

Frozen Raw Breaded Fish Portions, Section N Frozen Raw Fish Portions, Section I Frozen Raw Breaded Fish Sticks, Section M Frozen Fish Blocks, Section K Frozen Fried Fish Portions, Section P Frozen Cod Fillets, Section F Frozen Fried Fish Sticks, Section O Fish Fillets (fresh or frozen), Section E