Attachment_2_-_8945-BS-0253977_(1).pdf

State of California Bid Specification

Margarine and Buttery Spread

8945-BS-0253977 (1)

Attachment 2

Silahua, F. Page 1 of 6 May 29, 2025

Document Summary Detail Type Detail Event ID/Solicitation # 0000035398 / FAU26-89-03 Commodity Margarine and Buttery Spread Task # SCTASK0430955 Ticket # RITM0253977 Bid Specification 8945-BS-0253977 (1) Specification Date May 29, 2025 Agency Name Statewide

Silahua, F. Page 2 of 6 May 29, 2025

Table of Contents Document Summary Table of Contents

1.0 SCOPE

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS

3.0 TECHNICAL REQUIREMENTS

Table 1. Products Composition

4.0 PRESERVATION, PACKAGING, LABELING and MARKING

5.0 ACCEPTANCE and TESTING

Silahua, F. Page 3 of 6 May 29, 2025

1.0 SCOPE.

This bid specification establishes requirements for vegetable oil margarine, and vegetable oil buttery spreads packed in commercially 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 Products 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.

2.5 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.

2.6 The products shall be manufactured and packaged in accordance with the applicable requirements contained in 7 CFR Part 58, Grading and Inspection, General Specifications for Approved Plants and Standards for Grades of Dairy Products.

2.7 The products shall comply with the US Food and Drug Administration’s Standard of Identity for Margarine, 21 CFR Part 166, and the requirements for foods named by use of nutrient content claim and a standardized term, 21 CFR 130.10.

2.8 The products shall be inspected by the US Department of Agriculture- (USDA) - Agricultural Marketing Service (AMS), Dairy Grading Branch. Products officially inspected and found to meet these requirements may be identified with the official USDA Quality Approved Inspection Shield.

2.9 Dry dairy products used as ingredients for which there are US grades established (nonfat dry milk, dry whole milk, and dry whey) shall meet the criteria of US Extra Grade. Dairy products for which there are no USDA grades established shall meet the applicable requirements of 7 CFR Part 58. The plants which produce dairy ingredients for use in the vegetable oil spread shall be approved by the Dairy Grading Branch, Dairy Division, Agricultural Marketing Service, and US Department of Agriculture.

Silahua, F. Page 4 of 6 May 29, 2025

3.0 TECHNICAL REQUIREMENTS.

3.1 The margarine and buttery spread shall be made from vegetable oils.

3.2 Margarine shall be supplied in 1 lb. prints and 50 lbs. cubes.

3.3 Spreads shall be supplied in pre-portioned individual “reddies” on paper.

3.4 The margarine and vegetable oil spread composition and style shall be as described in Table 1.

Table 1. Products Composition.

Ingredient Margarine (percent by weight)

V. O. Spread (percent by weight)

V. O. Spread Salt-Free (percent by weight)

Fat 80.0 minimum 50.0 minimum, 79.9 maximum

70.0 minimum, 79.9 maximum

Salt 2.3 maximum 2.3 maximum Max by FDA definition

3.5 The percent by weight of fat and salt content in the products shall be determined by the method prescribed in Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC) and may be the average over various production lots.

3.6 The salt used as an ingredient, shall be free flowing, refined sodium chloride.

3.7 Vitamin A requirements: The margarine and vegetable oil spread shall contain a minimum of 4,500 mcg of Retinol Activity Equivalent (RAE) per pound.

If the Vitamin A amount by product weight is submitted in IU, the conversion to mcg RAE will be calculating using the USDA Dietary Supplement Ingredient Database.

3.8 The margarine and vegetable oil spread shall possess a fine and pleasing buttery flavor. Products may possess acid, bitter, coarse, flat or oil flavors to a slight degree. A safe and suitable bacterial culture may be added for flavoring.

3.9 The margarine and vegetable oil spread shall possess a smooth, firm, and homogeneous texture. Products may possess the following body characteristics to a slight degree: chewy and waxy; or to a definite degree; grainy, gummy, short, sticky, or weak. The vegetable oil spread shall be free from droplets of moisture.

3.10 The margarine and vegetable oil spread shall have a uniform, light to medium yellow color when compared to the USDA Butter Color Standards, except that they may possess mottled, wavy, or streaked to a slight degree.

3.11 The margarine and oil spread shall meet the following microbial requirements when tested by the methods described in the latest edition of Standard Methods for the Examination of Dairy Products, published by the American Public Health Association:

https://dietarysupplementdatabase.usda.nih.gov/Conversions.php

Silahua, F. Page 5 of 6 May 29, 2025

3.11.1 Aerobic plate count – Less than 10,000 colony forming unit (cfu) per gram.

3.11.2 Yeast and mold – Less than 100 cfu per gram.

3.11.3 Coliform – Less than 10 cfu per gram.

3.11.4 Coagulase positive (Staphylococcus Aureus) – Less than 10 per gram.

4.0 PRESERVATION, PACKAGING, LABELING and MARKING

4.1 PPRESERVATION.

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.

4.2 PACKAGING.

4.2.1 For the purpose of this specification, individual “reddies” are defined as pre-portioned, individual, 5 grams “pats” (90 portions per pound). Each portion shall be packed on an individual grease resistant paper backing.

4.2.2 Metalized wrapping or plastic packaging material is not acceptable.

4.2.3 The products shall be packed in accordance with the sizes and styles in the solicitation line-item descriptions.

4.2.4 The shipping cartons shall not exceed 50 lbs. and be thoroughly sealed by moisture proof glue or tape. Staples or wire binding are not acceptable.

4.3 LABELING and MARKING.

4.3.1 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.

4.3.2 Each case should include information indicating nutrition facts and ingredients and preparation/cooking instructions.

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.

Silahua, F. Page 6 of 6 May 29, 2025

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.