Certified Halal General Specifications.pdf
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- Solicitation number
- 15B31326Q00000024
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This is a Halal Religious Diet Specification Quote Sheet that establishes certification and meal preparation requirements for federal meals procurement.
All meal items (referenced as items 1 through 12) must be certified Halal by a recognized Halal Certification Agency, with certification letters dated no more than 11 months prior to quote submission. Certified food products must contain no pork or pork by-products, alcohol or alcohol-containing additives (including sugar alcohols), gelatin from haram sources, animal shortening from haram sources, or mind-altering substances from haram sources. Products must have no cross-contact exposure to haram foods or ingredients and include quality assurance mechanisms to prevent contamination. Meat must come from animals slaughtered in accordance with Islamic law by a practicing, knowledgeable Muslim adult who recites Bismillah before each slaughter, using a horizontal throat cut by hand with an extremely sharp knife to sever three of four vessels in a single cut, with carcasses stamped and labeled as "Halal."
Meals shall be provided in three-compartment trays (one 21 fluid ounce compartment and two 6 fluid ounce compartments) with non-metallic, microwave and conventional oven-safe packaging, heat-sealed with clear plastic and wrapped with an additional sealed plastic wrapper. Each meal must be marked with the certification agency's symbol. Quoters may offer frozen and/or shelf-stable products with separately identifiable pricing for each type. Heating directions for various microwave and oven wattages must be provided. Specific composition requirements are mandated for Mixed Vegetables (carrots, corn, peas, green beans, and lima beans at no more than 40 percent by weight each), Peas and Carrots (no more than 40 percent each by weight), Mashed Potatoes (commercially prepared flakes or fresh potatoes with water, spices, and minimal binder only), and Tomato Sauce (commercially prepared or crushed/pureed tomatoes with tomato paste and spices). No substitutions are permitted for meats, vegetables, starches, sauces, or preparation methods.
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Religious Certification Requirements for Meals
1) The tray for all meals will be:
General Meal Specifications - Items 1 through 12
The slaughterer must recite Bismillah (In the Name of Allah) before the slaughter of each animal, and in a manner prescribed by Islamic law.
Quoters will include a letter of certification from the religious certification agency dated no more than 11 months from the date of the quote provided.
The animal from which the meat comes:
o Quality assurance mechanisms to ensure no cross contact with haram food or ingredients.
The slaughterer must believe in all the essential matters of the Islamic faith.
The Halal slaughtered carcasses should be stamped and labeled as ‘Halal'.
By hand with an extremely sharp knife so that the animal suffers minimally;
Intentionally slaughtered by a horizontal cut at the throat of the animal (below is laryngeal prominence), so that three of the four vessels are severed in one cut;
By a practicing sane adult Muslim who is knowledgeable of the Islamic slaughtering procedures.
o The live animal must be slaughtered:
o No forbidden enzymes derived from haram sources;
o No emulsifiers that are derived from haram sources;
o That has no exposure to haram foods or ingredients through cross contact.
HALAL RELIGIOUS DIET SPECIFICATION QUOTE SHEET
GENERAL SPECIFICATIONS
Items offered on this bid must be certified Halal. Please read definitions below for requirement of each certification.
o With no pork or pork by-products;
o No traces of alcohol, or additives containing alcohol, including sugar alcohols;
Food must be certified halal:
Certified Halal items will be certified by a Halal Certification Agency, to meet the following requirements:
o No gelatin derived from haram sources;
o No animal shortening derived from haram sources;
o No other mind-altering substances derived from haram sources;
o Must be lawful to consume in Islamic Law.
o Cannot have died of cause other than proper slaughtering in accordance with Islam;
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3) No substitutions may be made to the meats, vegetables, starches, sauces or preparation methods.
4) Meals (items 1 through 12) may be quoted as frozen and/or shelf stable products. Pricing must be identifiable as either frozen or shelf stable.
5) Each individual meal must be marked with the certification symbol from the religious certification agency.
6) Heating directions must be provided for various wattage microwaves or oven heating including recommended method.
a) Made with non-metallic packaging that allows microwave and conventional oven heating and be heat sealed directly to the tray with clear plastic and wrapped with a separate sealed clear plastic wrapper which encloses the entire tray.
b) A three compartment tray with a large compartment of 21 fluid ounces and two compartments of 6 fluid ounces each.
2) All Meals will contain the food products per the individual product specification including the stated volume and/or weight of item as listed.
9) Mashed Potatoes will be made with commercially prepared potato flakes without peel, adding only water according to the manufacturers’ preparation instructions; or fresh potatoes prepared using only water and spices with only the amount of binder which will ensure the product does separate in processing. No extenders of any type are allowed.
10) Tomato Sauce will be commercially prepared or crushed and/or pureed tomatoes, tomato paste and spices using only the amount of binder required to ensure the product does not separate during processing.
8) Peas and Carrots will contain:
c) Not more than 40 percent by weight green peas.
a) Not more than 40 percent by weight carrots.
b) Not more than 40 percent by weight green peas.
b) Not more than 40 percent by weight corn (sweet, golden or yellow, whole kernel com).
7) Mixed Vegetables will contain carrots, corn, peas, green beans, and lima beans with:
a) Not more than 40 percent by weight carrots.
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