Attachment_B.WholeEgg.pdf

Attachment B

April 2011

PRISON INDUSTRY AUTHORITY

COMMODITY STANDARD

Eggs, Whole Liquid With Color Stabilizer

SCOPE:

This Commodity Standard establishes requirements for Whole Liquid Eggs With Color

Stabilizer intended for use by California Prison Industry Authority’s (CALPIA’s) egg production enterprise at Avenal State Prison in Avenal, California.

REQUIREMENTS:

The product shall be processed, pasteurized, inspected and certified in accordance with the requirements of the Code of Federal Regulations (CFR) “Inspection of Eggs and Egg Products

(Egg Products Inspection Act)” 9 CFR 590 and according to (PIA’s) Specification entitled

Inspection, Grading, Testing & Certification Egg Products included in Invitation for Bid (IFB).

The egg breaking/processor shall be under continuous USDA Inspection and meet all applicable

State and local codes.

All test methods and procedures shall be in accordance with the USDA “Laboratory Methods for

Egg Products” manual (latest revision). All testing shall be conducted in an approved official

USDA lab.

Citric acid or monosodium phosphate shall be added to prevent the cooked product from turning green/gray in color upon prolonged holding on steam tables, etc. For citrus acid, the amount added shall provide a pH of 6.5 – 7.0. For monosodium phosphate, the amount added shall not exceed 0.5% of the weight of the product. If a water solution is used, not more than 50% of the solution mixture (by weight) can be water.

The liquid whole eggs with color stabilizer shall be homogenized, using a minimum pressure of

500 pounds (227kg) per square inch, to reduce the whole egg components into small particles that are uniform in size and evenly distributed throughout the liquid. Homogenization of the liquid whole eggs with color stabilizer shall be accomplished before the heated liquid enters the holding tubes of the pasteurization system.

Pasteurized product temperature shall not exceed 40F during packaging, storage, and transportation.

The product shall exhibit the normal characteristics of fresh whole eggs in the following minimum areas: taste/flavor, odor, texture, and color.

PACKAGING:

The liquid eggs shall be provided in aseptic packages. The unit pack shall be available in 1-quart gable top carton with pour spout or 20 pound bag in a box. The maximum case weight shall not exceed 50 pounds. The Invitation for Bid line item description will call out any additional packaging requirements.

All shipping cases and unit packages shall be labeled in compliance with applicable USDA requirements and include the following:

1. Liquid egg products shall be labeled with an approved USDA label, which bears the official inspection shield. A duplicate of the official shield is not required on certificates, which accompany the shipment.

2. Each shipping case and unit package shall bear the statement: “Manufacturer warrants this product to be Salmonella negative as determined by approved USDA methods of analysis”.

3. Have a “Use By Data” with a shelf life of 56 days (calendar days) minimum, from the date of processing. The product shall have a minimum 36 day remaining shelf life upon delivery.

Products with less than the required 36 day remaining shelf life shall be rejected and replaced with compliant product (See Section “Notes” #4). All product shall comply with applicable

USDA “Criteria for Approval…”. (See Certification Section below).

CERTIFICATION:

Each shipment shall be accompanied by an official USDA lab Egg Products Inspection and

Grading Certificate (PY-200) certifying conformance with this specification. Failure to furnish the original or a manually signed duplicate copy of the certificate shall be cause to refuse acceptance of shipment. It shall be the vendor’s responsibility to provide a copy of the current contract specifications for use in the certification process by the USDA inspector.

The certificate shall confirm compliance with either (as appropriate) the USDA “Criteria for

Approval to use an Expiration Date on Containers of Liquid Egg Products Packaged for

Extended Shelf Life Under Refrigerated Conditions” dated February 3, 1992 (Revision 1), or

“Criteria for Approval to use an Expiration Date of 4 weeks or Less on Containers of

Refrigerated Liquid Egg Products”, dated July 19, 1992 (latest revisions).

All delivered products shall be traceable to the accompanying certificate (s).

MICROBIOLOGICAL AND CHEMICAL ANALYSIS (LIMITS):

1. Total Solids – (%)24.2 Minimum

2. pH - 6.5 – 7.0 (citric acid added)

3. Salmonella Negative

NOTES:

1. When more than one supplier is offered in the bid, CALPIA reserves the right to choose the supplier(s)/processor(s). The contract will identify the accepted supplier(s)/processor(s).

During the term of the contract all substitutions shall have prior written approval by Procurement

Division. Deliveries of substitute products without prior approval may be rejected.

2. The costs of all inspections shall be born by the vendor.

3. Products from out-of state shall be inspected at the receiving institution to assure against mishandling & product deterioration. The receiving institution shall record full details of number of cases, applicable specifications, temperature of product, condition of label and any other pertinent information.

4. Final acceptance shall be done at the receiving institution. If the product is found unacceptable, the lot shall be replaced immediately (within 48 hours) after the vendor has been notified.

5. Timely delivery of compliant product is critical for program support.