Attachment_2_-_8945-BS-0253977_(2).pdf

State of California Bid Specification

Shortening and Salad Oil, Vegetable

8945-BS-0253977 (2)

Attachment 3

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

Document Summary Detail Type Detail Event ID/Solicitation # 0000035398 / FAU26-89-47 Commodity Shortening and Salad Oil, Vegetable Task # SCTASK0430955 Ticket # RITM0253977 Bid Specification 8945-BS-0253977 (2) Date May 29, 2025 Agency Name Statewide

Shortening and Salad Oil, Vegetable

8945-BS-0253977 (2)

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

3.5 ALL-PURPOSE SHORTENING

3.6 LIQUID DEEP-FRY SHORTENING

3.7 SALAD OIL

4.0 ANALYTICAL REQUIREMENTS

Table 1: Vegetable Shortening Analytical Requirements Table 2: Salad Oil Analytical Requirements

5.0 PRESERVATION, PACKAGING, LABELING and MARKING

6.0 ACCEPTANCE and TESTING

Shortening and Salad Oil, Vegetable

8945-BS-0253977 (2)

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

1.0 SCOPE.

This bid specification establishes requirements for trans-fat free, vegetable-based shortening and salad oil packed in commercially acceptable containers suitable for use by state of California Institutions.

2.0 APPLICABLE LAWS and INDUSTRY STANDARDS.

2.1 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

2.2 The products shall be prepared in accordance with the 21 CFR §110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.

2.3 The products 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.

3.0 TECHNICAL REQUIREMENTS.

3.1 The fats and oils used in the specified shortening and salad oil shall be vegetable derived only, be of edible grade and meet all the requirements of the type specified.

Animal fats or oils are not acceptable.

3.2 The shortening and salad oil consistency shall be uniform and smooth.

3.3 The shortening and salad oil shall taste fresh and free from rancidity, sourness or other objectionable flavors or odors.

3.4 The shortening and salad oil shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. Products shall be free from foreign material, such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal.

3.5 ALL-PURPOSE SHORTENING.

3.5.1 The all-purpose shortening shall consist of deodorized vegetable oils.

3.5.2 The all-purpose shortening shall not contain antioxidants or antifoaming agents.

Shortening and Salad Oil, Vegetable

8945-BS-0253977 (2)

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

3.5.3 The all-purpose shortening texture shall be plastic and workable over a temperature range of 65 to 90°F.

3.6 LIQUID DEEP-FRY SHORTENING.

3.6.1 The liquid deep-fry shortening shall contain antifoaming agents and may contain antioxidants.

3.6.2 The liquid deep-fry shortening consistency shall be fluid (pourable) at 70°F.

3.7 SALAD OIL.

3.7.1 The salad oil shall be refined, bleached and deodorized vegetable.

3.7.2 The salad oil shall not be winterized (de-waxed).

3.7.3 The salad oil shall contain only vegetable oil, except that olive, sesame, peanut, palm, or coconut oils shall not be used.

3.7.4 The salad oil shall be clear and brilliant when held at 70 to 85°F.

3.7.5 The salad oil shall have a light viscosity and shall not have a heavy oily mouth feel.

3.7.6 If heavy metal scavengers, antifoaming agents and antioxidants are added to the salad oil, the levels of use shall be in accordance with appropriate Food and Drug Administration (FDA) regulations.

4.0 ANALYTICAL REQUIREMENTS.

4.1 The vegetable shortening shall conform to the analytical requirements as specified in Table 1. Analysis shall be made in accordance with methods of the American Oil Chemists’ Society (AOCS).

Table 1: Vegetable Shortening Analytical Requirements Analytical Requirement Solid All

Purpose Liquid

Deep Fry Maximum free fatty acids, % 0.1 0.05 Maximum peroxide, meq. of Peroxide per kg of fat 1.5 1.5 Minimum to maximum drop point range, °F 92 to 115 N/A Minimum Oil Stability Index (OSI), hours at 110°C (230°F) N/A 10 Minimum smoke point, °F 425 425 Minimum to maximum Solid Fat Index (SFI)* range, % at 70°F 10 to 35 N/A Minimum to maximum SFI* range, % at 92°F 5 to 20 N/A

*As determined by the dilatometric measurement (AOCS Cd 10-57).

Shortening and Salad Oil, Vegetable

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

4.2 The vegetable salad oil shall conform to the analytical requirements specified in Table 2. Analysis shall be made in accordance with methods of the AOCS.

Table 2: Salad Oil Analytical Requirements.

Analytical Requirement Data Test

Method Maximum free fatty acids as oleic, % by weight¹ʼ² 0.05 Ca 5a-40 Maximum peroxide value, meq. of Peroxide per kg of fat¹ 1.5 Cd 8-53 Color (Lovibond), maximum 4 Red Cc 13e-92 Minimum Oil Stability Index (OSI) at 230°F¹ 5 Hours Cd 12b-92

¹Determination shall be made 7 days after packaging. Testing samples shall be in a filled container.

²Maximum of 0.06 percent free fatty acid is acceptable if propyl gallate is added as an antioxidant.

5.0 PRESERVATION, PACKAGING, LABELING and MARKING.

5.1 PRESERVATION.

All products shall be manufactured, packaged, and delivered to assure a minimum of nine months post-delivery shelf life for each purchase. The nine-month period shall start at the time of acceptance by each facility.

5.2 PACKAGING.

5.2.1 Metalized wrapping or plastic packaging material is not acceptable.

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

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

5.2.4 Solid shortening shall be packaged in commercial standard 50-pound cubes.

Liquid shortening shall be packaged in individual, three to five-gallon, plastic containers with screw tops and handles on top. For all product types, the containers shall not contain any metal pieces such as lids, rings, handles, etc.

5.2.5 Shortening products shall be separated between shipping cases with heavy paper cover. The shipping case lids shall be taped at the seams with heavy waterproof tape.

5.2.6 Salad oil shall be supplied in one-gallon, re-sealable, plastic bottles and 35-pound bulk containers.

Shortening and Salad Oil, Vegetable

8945-BS-0253977 (2)

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

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.

5.3.2 Each case 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 choosing for testing. If product fails inspection or testing, the supplier shall bear the costs of the analysis.