Attachment_C.FrozenEgg.pdf
PDF 81 KB Posted
- Attached to
- PROCESSED EGG PRODUCTS (IFB #RW1507019)
- Solicitation number
- 0000001171
- Issued by
- Kings County, California
About this file
This is a Commodity Standard document from the California Prison Industry Authority (CALPIA) establishing requirements for Frozen Eggs with Color Stabilizer for use at CALPIA's egg production enterprise at Avenal State Prison in Avenal, California, dated May 2014. The document specifies that the frozen eggs must contain no less than 24.2% egg solids by weight, be treated with citric acid or monosodium phosphate as color stabilizers, and undergo homogenization at minimum 500 pounds per square inch. All eggs must be processed in USDA-inspected facilities, be pasteurized after breaking, and test Salmonella negative.
The packaging requirements specify that homogenized frozen eggs must be packed in either plastic/poly-lined milk type cartons or lidded plastic buckets with a maximum shipping weight of 50 pounds. All containers must include appropriate Child Safety Warning Labels as required by California Health and Safety Code. Each shipping case and unit package must be labeled according to USDA requirements and include a statement warranting the product is Salmonella negative. The document outlines strict quality assurance provisions requiring inspection and certification according to CALPIA's April 2011 specifications and USDA regulations.
View the file
Other files
| File | Type | Posted |
|---|---|---|
| General_Provisions_REV_1012.pdf | ||
| Bidders_Instructions_REV0313.pdf | ||
| IFB.RW1507019.pdf | ||
| PDR_-_STD_204_rev_06-03.pdf | ||
| Attachment_A.Specification.pdf | ||
| Attachment_B.WholeEgg.pdf |
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Text version
Attachment C
May 2014
PRISON INDUSTRY AUTHORITY
COMMODITY STANDARD
Eggs, Frozen, With Color Stabilizer
SCOPE:
This Commodity Standard establishes requirements for Frozen 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:
Materials:
Frozen eggs with color stabilizer shall be prepared from edible, whole, chicken eggs of current productions. The whole egg products shall contain no less than 24.2% egg solids by weight.
For whole eggs with color stabilizer, citric acid or monosodium phosphate shall be added to prevent the cooked product from turning greenish/gray in color upon prolonged holding on steam tables, etc. For citric acid, the amount added shall provide a ph of 6.5 to 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.
Characteristics:
Whole eggs shall be the following type:
1. Homogenized – Using a minimum pressure of 500 pounds (227 kg) per square inch, to reduce the whole egg components into small particles that are uniform in size and evenly distributed throughout. Homogenization of the whole eggs with color stabilizer shall be accomplished before the heated liquid enters the holding tubes of the pasteurization system.
All frozen eggs shall be pasteurized after breaking and shall be Salmonella negative.
PROCESSING:
Eggs shall be broken and processed only in plants under continuous U.S. Department of
Agriculture (USDA) inspection and shall meet all product and sanitation regulations of the
USDA, U.S. Food and Drug Administration (USFDA), and State of California Department of
Food and Agriculture and Public Health when applicable.
QUALITY ASSURANCE PROVISIONS:
Inspection:
Frozen eggs shall be inspected and certified according to CALPIA’s Specification dated April
2011, Inspection, Grading, Testing & Certification Egg Products; and the (USDA) Regulations
Governing the Inspection of Eggs and Egg Products (9CFR590).
Attachment C
May 2014
PREPARATION FOR DELIVERY:
Packaging:
Homogenized frozen eggs shall be packed in either plastic or poly-lined milk type cartons, or lidded plastic buckets with a maximum shipping weight of 50 pounds.
Scrambled egg product shall be packaged in cookable plastic bags and shipped in six – five pound bags per case.
Appropriate, “Child Safety Warning Labels” shall be provided as required by the State of
California “Health and Safety Code”, Division 20, Chapter 4.3, “Child Safety Warning Labels”
(commencing with Section 24425). In part it reads as follows:
24425. “A manufacturer, distributor, or seller of plastic or metal four-gallon to six-gallon, inclusive, straight sided, slightly tapered, open head, industrial containers, as defined by the American Society for Testing and
Materials (ASTM), intended for use, sale, distribution, or any other purpose, within the state, irrespective of point of origin, shall ensure that the industrial containers bear warning labels, which shall be applied prior to release for shipment into the stream of commerce…”
Marking:
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”.
Each unit pack and shipping case shall be labeled in accordance with USDA requirements.
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