Attachment_2_-_8915-TS-0305809.pdf

State of California Technical Specifications

Frozen Vegetables

8915-TS-0305809

Attachment 2

Event ID 0000038871

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Table of Contents

Table of Contents

1.0 Scope

2.0 Codes, Regulations, and Standards

3.0 Requirements

Table 1 Frozen Vegetable Products

4.0 Inspection and Certification

5.0 Preservation, Packaging, Labeling and Marking

6.0 Acceptance and Testing

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1.0 Scope.

This technical specification establishes requirements for dehydrated vegetarian soup bases packed in commercially acceptable containers for use by State of California Institutions.

2.0 Codes, Regulations, and 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 of 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 product shall be produced, processed, and packaged by facilities operating under current licenses in good standing and in compliance with USDA or CDFA food safety requirements.

3.0 Requirements.

3.1 The frozen vegetables products shall be produced from the fresh, clean, and sound seeds, roots, or other appropriate part(s) of healthy plants. The vegetables shall be prepared by shelling, washing, sorting, trimming, blanching, peeling, and cutting.

3.2 The vegetables shall be properly drained, mixed, frozen, and maintained at temperatures necessary for the preservation of the final packaged products.

3.3 The frozen vegetable products shall possess a flavor, color, character, and defect levels as defined in the applicable U.S. Grade Standard.

3.4 The Grade Standards typically evaluate the following primary characteristics:

3.4.1 Color. Color means that the basic vegetables as a mass and/or the individual basic vegetables products shall possess a color that is bright and characteristic of young or tender vegetables that have been properly prepared and processed.

3.4.2 Defects. Defects include but are not limited to harmless extraneous material, damage units (slightly, moderately, or seriously), blemished (slightly or seriously), poorly trimmed, small, or damaged pieces, damaged by mechanical or manual injury, misshapen units, pathological or insect injury and sand, grit or silt. Frozen vegetables shall be free from any other defects, SILAHUA, F. Page 3 of 6 4/22/2026 whether or not specifically defined or listed therein which would affect the appearance or edibility of the finished products.

3.4.3 Flavor and Odor. The vegetables before and after cooking, shall have distinctive and normal flavor and odor, characteristic of young, tender vegetables and shall be free from any kind of objectionable flavor or objectionable odor.

3.5 The frozen vegetable products shall be U.S. Grade “B” or better and be of the style as defined in the Table 1, below.

Table 1 Frozen Vegetable Products.

Vegetables Descriptions/Required Style Grade Bean, Green Cut, approximately 3/4" to 2-3/4” length B Broccoli Cut B Carrot Diced B Carrot Sliced B Cauliflower Pieces B Corn Cut B Vegetable, Mix Mixed standard assorted, 5 vegetables B Onion Chopped/Diced, yellow/white variety B* Pea Green B Pea and Carrot Diced carrot and whole green peas B Pepper, Sweet/Bell, Green Diced or sliced B Spinach Chopped B Turnip Greens Chopped/sliced leafy green without turnip B Zucchini Sliced B

*Processed from fresh onions conforming to typical Grade B standards for similar vegetables in the absence of an Official U.S. Grade Standard for frozen onions. Lot inspection is non-mandatory.

4.0 Inspection and Certification.

4.1 Inspection.

4.1.1 It is required that the products are inspected and certified by the United States Department of Agriculture (USDA). The program is under the jurisdiction of the Agricultural Marketing Service (AMS), Fruit and Vegetable Programs, Processed Products Branch. Products may include canned, frozen, dried, or dehydrated, low moisture fruits and vegetables. The supplier shall notify the USDA of the need for inspection, giving full details as to the applicable contract and specifications.

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4.2 Certification

4.2.1 Upon completion of the inspection, the supplier shall ensure the USDA Inspection Branch issues a “Certificate of Quality and Conditions” or a “Memorandum Report of Inspection”. Certificates or Memorandum Reports with a "Supplier submitted sample" are not acceptable. The supplier shall ensure that the State of California and the supplier are included in the "Buyer Receiver Block" on the Certificate(s).

4.2.2 The certificate shall indicate, under the grade statement, conformance with this specification, the grade, and any other applicable quality requirements.

4.2.3 The certificate shall indicate that the containers meet United States Standards for Condition of Food Containers.

4.2.4 Original certificates manually signed duplicates or photographic duplicate copies of originals are acceptable.

4.2.5 The supplier shall provide a copy of the certificate accompanying the delivery.

Failure of the supplier to furnish a certificate with delivery may cause the delivery to be rejected.

4.2.6 Upon request, the supplier shall provide a copy of the certificate to the Department of General Services, Procurement Division, Contract Administrator (buyer).

4.3 Official Stamp

4.3.1 Each container (case, pail, drum, etc.) covered by a certificate shall bear the USDA "Officially Sampled" stamp, showing the date and location of the Inspection Office.

4.3.2 An exact duplicate of the USDA “Officially Sampled” stamp shall also appear on the Inspection Certificate. Shipments not identified with an exact duplicate of the stamp contained on the Inspection Certificate may be subject to rejection.

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4.3.3 The absence of the USDA “Officially Sampled” stamp on the certificate will be interpreted as indicating the product offered does not comply with the specification.

4.4 Time Limits

4.4.1 Inspection Certificates for frozen products shall have been issued no more than three (3) months prior to the date of delivery.

4.4.2 Products which have been in storage for longer than twelve (12) months will require re-inspection.

4.5 Inspection Cost

4.5.1 Re-inspection (up-to date inspection) is required at the supplier’s expense if the original certificate date exceeds the time limits indicated above.

4.5.2 All inspections costs shall be paid by the supplier. If a re-inspection is required (other than that in section 4.4.2, above), the State agency or agencies involved shall bear the costs if the product passes and the supplier shall bear the costs if the product fails re-inspection.

5.0 Preservation, Packaging, Labeling and Marking.

5.1 PRESERVATION.

After being assembled and frozen, and until the time of delivery, all products shall be held at a uniform temperature not to exceed 0 degrees Fahrenheit.

5.2 PACKAGING.

5.2.1 All products shall be manufactured, packaged, and delivered to ensure 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.

5.2.2 The packaging weight per case shall not exceed 60 lbs. total.

5.2.3 All primary shipping container should include information indicating nutritional facts and ingredients and preparation/cooking instructions.

5.3 LABELING and MARKING.

5.3.1 As a minimum, the exterior of each shipping case shall be labeled with the product’s name, brand name, net weight, unit count and included a clearly visible end of shelf-life date and a manufacturer’s lot/batch number. If cases contain additional cartons or boxes all information shall be duplicated on each container.

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

6.0 Acceptance and Testing.

6.1 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.

6.2 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 to choose for testing. If product fails inspection or testing, the supplier shall bear the costs of the analysis.