Line Items.pdf

MANCHESTER FCI Federal Bureau of Prisons

RFQ# / f /3 IIOJL/Q 000000 t 1

Report Criteria

Budget: 4th Qtr.Budget FY 2024

UFMS# Item Name

Bid Group - Certified Foods

Storage Area - Cold

Kosher Margarine, each

Food Cost Category: Any

Unit Type Requested

Kosher Margarine. 200 Count Per Case

Bid Group: Any

Units to Order Item Price

Kosher Margarine. ½ Ounce Sealed Individual Package. EACH, Refrigerated or Shelf Stable, Certified Kosher Parve. *Each individual package must be marked with the kosher certification hechsher. Total amount may be adjusted to the next highest case count.

Storage Area - Dry

Kosher Coffee, Instant, Ind.

Packet, each

Kosher Coffee, Ind. 1000 ct 30

Kosher Coffee, Instant, Individual Serving Packet, Each Packets Makes 1 - 8 Ounce Serving When Reconstituted. EACH. Total amount may be adjusted to the next highest case count. Certified Kosher. *Each individual package must be marked with the kosher certification hechsher.

Total Price

Kosher Mustard , Ind. Pks, each Kosher Mustard , Ind . Pks.- 200 Count

Case

Kosher Mustard, Prepared, Yellow (Salad Style) , Individual Packet. EACH. 4.5 Gram - 9 Gram Packet, Certified Kosher Parve, CID A A20036C, Type I. *Each individual package must be marked with the kosher certification hechsher. Specify packet size on bid. Total amount may be adjusted to the next highest case count.

Kosher Sardines, 3-6 oz Pk, each Kosher Sardines, 3-6 oz Pk, 24 ct 40

Kosher Sardines in Soybean Oil , Individual. 3 - 6 ounce each pack. Each. *Each individual package must be marked with the kosher certification hechsher.

Kosher Vegetable Juice, each ? Kosher Vegetable Juice, Ind . 48 Count Case

G$

Kosher Vegetable Juice, 5 to 7 ounce Sealed Pouch or Can. EACH. Certified Kosher Parve. Can must have easy open top . Juice must be tomato based with at least five additional vegetable products in the juice. *Each individual package must be marked with the kosher certification hechsher. Specify size of pouch or can and case count on bid . (CAN ONLY!!)

Bid Group - Meats

Storage Area - Frozen

Beef Patty , 4 oz ., pounds Beef Patty , 4 oz, by the pound 4000

Meats, Beef, Ground, Patties, IMPS 1136, 80% Lean , Frozen , Round in Shape, with Paper Separation or Individually Quick Frozen.

Ground Beef Patties shall consist of cho_pped fresh and/or frozen beef without seasoning . In addition product must be produced from current raw material , no bench trimmings, steak trim , or re-ground product to be used as raw material. Finished product shall not contain more than 20 percent fat, and shal l not contain added water, phosphates, binders, or extenders . No partially defatted tissue or advanced meat recovery product. PRODUCT MUST BE 6 MONTHS OR YOUNGER UPON DELIVERY WITH THE DATE CLEARLY ON THE LABEL, (NO STAMPED OR WRITTEN DATES ALLOWED). When beef cheek meat (trimmed beef cheeks) is used in the preparation , the amount of such meat shall be limited to 25 percent; (NO ORGAN OR TONGUE MEAT) Delivered cases must be labeled Beef, All Beef, Pure Beef, or 100% Beef and with fat percentage. Manufacturer' s letters will NOT be accepted in lieu of labeling.

Upon delivery, product must have a rosy red appearance. Product that is grey, brown or tan in color will be rejected . Product to be packed in 10 to 60 lb cases. 1 mil or thicker bags. Patties will be packed in boxes completely lined with plastic bags. The open end of the bag will overlap at the top to completely cover the product. Size of patty to be determined locally and size noted on bid.

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RFQ# I '?BI l DJ£/ QOODOCX) l1

Report Criteria

Budget: 4th Qtr.Budget FY 2024 Food Cost Category: Any Bid Group: Any

UFMS # Item Name Unit Type Requested Units to Order Item Price o2

----- 3

Beef, Ground , 80/20 , pounds Ground Beef, 80/20, by the pound 11223 / J,J ------- Meats, Beef, Ground , 80% Lean, IMPS 136, delivered Frozen. Ground Beef shall consist of chopped fresh and/or frozen beef without seasoning . In addition product must be produced from current raw material , no bench trimmings , steak trim , or re-ground product to be used as raw material. Finished product shall not contain more than 20 percent fat , and shall not contain added water, phosphates, binders, or extenders. No partially defatted tissue or advanced meat recovery product. PRODUCT MUST BE 6 MONTHS OR YOUNGER UPON DELIVERY WITH THE DATE CLEARLY ON THE LABEL, (NO STAMPED OR WRITTEN DATES ALLOWED). When beef cheek meat (trimmed beef cheeks) is used in the preparation , the amount of such meat shall be limited to 25 percent; (NO ORGAN OR TONGUE MEAT) Delivered cases must be labeled Beef, All Beef, Pure Beef, or 100% Beef and with fat percentage. Manufacturer's letters will NOT be accepted in lieu of labeling. Upon delivery, product must have a rosy red appearance. Product that is grey, brown or tan in color will be rejected. Clear 1 mil or thicker sealed bags. No open bags, opaque or colored bags. Note weight of packaging and case size on bid.

Beef, Roast Beef, Raw, pounds Roast Beef, Raw, by the pound 6252

Meats, Beef Roast, Beef Top or Bottom Round (Gooseneck) ,or Strip Loin , Boneless. IMPS 168, 169, 169A, 170, 170A, 171 B, 180.

Frozen , weight range approximately 12 to 28 lb. Quote MUST indicate actual IMPS & average roast we ight of quoted item .

Total Price

-------q --------- -------------------------------------------------------------------------------------------------------------------------------- ------- Chicken Leg Quarters, pounds Chicken Leg Quarters, by the pound 4000

Meats, Chicken , Leg Quarter, Raw, Whole , Ready to Cook, Frozen, Frozen , U.S. Grade A. Broiler Leg, United States Classes, Standards and Grades for Poultry Agricultural Marketing Service (AMS) 70.200 et seq, Unbreaded. "Whole Leg quarter" consists of a poultry thigh and drumstick (attached), with a portion of the back attached . Delivered amounts of Leg Quarter portions can be random sizing , with the portion size not to be smaller than 12 ounces and not to exceed 18 ounces. Packed in poly bag boxes. Polyethylene-film Bags - Shall have a wall th ickness of not less than 2 mil ; and shall protect the commodity from dehydration , freezer burn, or quality deterioration during the conditions of use. All packag ing and packing materials must be clean and in new condition . Products produced or labeled with any phrase " under religious exemption" will be refused . (4-1 0lb bags)

'.::}__ Ch icken Patty , pounds Chicken Patty , by the pound 3000

Meats, Chicken , Filet, 4-5 oz, Whole Muscle or Chunked and formed , 1/2 inch cube or greater (9 CFR § 381 .171 (f)), No mechanically separated chicken (comminuted), previously cooked chicken meat, or MSG may be used in product, 100% white meat, Breaded . (CID A-A-20276A, Type VI , Style A or B, Meat Type (b), Form 1, Shape (b). Individually Quick Frozen . Vegetable oil shall be used as the frying medium. Combined batter and breading shall not exceed 30% by weight and will be evenly coated . All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Policy. Manufacturer's letters will NOT be accepted in lieu of labeling . Size of patty to be determined locally and size noted on bid .

(() Chicken , Boneless/Skinless, pound Chicken Boneless/Skinless, by the pound

Meats, Chicken, Boneless, Skinless, Raw, White Meat (Tender or Breast Meat), Frozen, A qual ity per the USDA, United States Classes, Standards, and Grades for Pou ltry Agricultural Marketing Service (AMS) 70.200 et seq . Boneless, skinless breasts must be free of cartilage and fat. Boneless breasts (excluding the attached tenderloin ) must be free of tendons. Tendons normally associated with tenderloins are permitted. Tenderloins or boneless, skinless parts must be free of blood clots , bruises, cuts, tears, and holes in the muscle tissue. Slight discolorations and separation of the muscle tissue is permitted on boneless, skinless parts, provided it does not detract from the appearance of the product. Boneless, skinless parts may be diced. The dicing process must result in size-reduced portions of meat that are intact, not mutilated, and with surfaces relatively smooth in appearance. Individual size-reduced portions of meat must be relatively uniform in size and shape, and consistent with the size reduction process. Unbreaded . Packed in poly bag boxes. Polyethylene-film Bags - Shall have a wall thickness of not less than 2 mil ; and shall protect the commod ity from dehydration , freezer burn , or quality deterioration during the conditions of use. All packaging and packing materials must be clean and in new cond ition . Products produced or labeled with any phrase " under rel igious exemption " will be refused .

Fish Patty, Breaded , pounds

Fish Patty, Breaded, by the pound 2000

Meats, Fish, Breaded, Cod , or Other, Fillet Block, Single Frozen , Portion , Any Shape, Any Oven Ready Weight, Fried Fish Type, Composition (a) (Meets the requirements of U.S. Grade A [Portions - 65 percent by weight of fish flesh ; all other fishery product types - 60 percent by weight of fish flesh]) , Crumb Coated Breading , Unflavored. (CID A-A-20325, Fish Species II , or Ill , Style A, Type 2, Oven Ready Weight (a - d), Shape (1-3), Fried Fish Type (b), Composition (a), Coating (1 ). All ingredients in the product must be listed in the ingredients statement on the label in order of predominance, from highest to lowest amounts in accordance with the USDA Food Safety Inspection Service (FSIS) Food Standards and Labeling Pol icy . Manufacturer' s letters will NOT be accepted in lieu of labeling . Size of patty to be determined locally and size noted on bid . (MUST BE OVENABLE).

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RFQ# l'?IS 1 \OJYQoooooo 17 Report Criteria

Budget: 4th Qtr.Budget FY 2024 Food Cost Category: Any Bid Group: Any

UFMS # Item Name Unit Type Requested Units to Order Item Price

Fish, Fillet, Raw, 4-7 oz, pounds Fish , Fillet, Raw, 4-7 oz 2000

Meats, Fish Fillets , Raw, Individually Quick Frozen, Unglazed, Skin-on , Skin-on (white side only), or Skin-off (skinless), Practically boneless fillet. U.S. Grade A or B. Acceptable types include Tilapia , Cod , Haddock, Hake, Flounder, Sole, Turbot, Plaice, or Halibut.

(Grade Standards are separate for Cod, Flounder, Sole, and Haddock and must comply with those standards). Fillets are slices of practically boneless fish flesh of irregular size and shape, which are removed from the carcass by cuts made parallel to the backbone and sections of such fillets cut so as to facilitate packing. 100% net weight, No water or glaze weight added . Fish portion must meet weight requirements when thawed and drained , Delivered cases must be labeled 100% net weight. Manufacturer' s letters will not be accepted in lieu of labeling . Note type and size on bid . 4 to 7 oz.

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-=I Italian Sausage, Pork Ital ian Sausage, Pork, by the pound 400

Italian Sausage, Pork, Pork and Turkey (pork is predominant) or Pork and Ch icken (pork is predominant), Sweet, Links. Ital ian sausage is a fresh , uncooked, linked product. The meat components shall be chopped or ground to a moderately course texture . The sausage itself (or interior cut surface of links) is moderately coarse in texture with a uniform color ranging from medium to dark reddish-brown with evenly distributed fat particles. The links shall be in a natural hog or collagen casing 5 to 6 inches in length. Links shall be moderately uniform in length and diameter. IMPS 818, Italian Sausage, Formula D, P2 or P3, Flavoring B, Type E. Product wil l be delivered frozen . Product will NOT contain SOY.

Pork Roast Pork Roast, by the pound 1500

Pork Roast, Pork Shoulder, Boston Butt, Boneless, Raw, IMPS 406A, Frozen, No Paper Wrapping, Weight Range A or B, 4 to 8 lb , Quote MUST indicate average roast weight of quoted item. No picnics allowed.

Turkey, Boneless, Roast, Raw, Natural , Boned Rolled and Tied , netted or in roasting pack. Breast meat or breast/thigh meat (8-12 lb each) or whole muscle thigh meat (4-5 lb each). Skin (Maximum) 12.5%. Products produced or labeled with any phrase related to "under religious exemption" will be refused .

Bid Group - Subsistence

Storage Area - Cold

?Skim Milk, 1/2 Pints, Each Skim Milk, 1/2 Pints, Each-1 112500

Kosher Milk, Fresh , Nonfat, Skim, or Fat Free , Individual 8 Ounce Serving . 1/2 pint, Bladder bag , etc. CID A-A20338, Group Ill , Type D.

Must be process under Ultra High Temperatures (UHT). Product can be a plant-based dairy substitute . Certified Kosher. *Each individual package must be marked with the kosher certification hechsher or must have Kosher Certification letter from Dairy. Tota l amount may be adjusted to the next highest case count.

Total Price

Cottage Cheese, Pounds Cottage Cheese, 5 pound container 113

Cottage Cheese, Cultured or Acidified, Normal or Extended Shelf Life, Low Fat (2%), Fat Free, or No Salt Added Low Fat Types, Unflavored, Small or Large Curd. (CID A-A-20154B, Group I or 11 , Subgroup A or B, Types 2, 4, or 5, Class (a) , Style (i) or (ii) . Note type and package size on bid .

Margarine, 5 Gram, Reddies , Each Margarine, 5 gm, Each , 12 Lb 27

Case=1080 Ea.

Margarine, Reddies , All Vegetable . 90 patties per lb on paper chips, 12 lbs per case. Margarine shall comply with all applicable Federa l regulations including those contained in the Food And Drug Standard of Identity for Margarine (21 CFR Part 166) and must conform to USDA Specifications for Vegetable Oil Margarine. Margarine shall be made from one or more of the following vegetable oils: canola, safflower, sunflower, corn , soybean, or peanut oil. Margarine contains not less than 80% fat.

Margarine, Bulk, Pounds Margarine Bulk, 30 Pound Case 25

Margarine, Bulk, All Vegetable . Margarine shall comply with all applicable Federal regulations including those contained in the Food and Drug Standard of Identity for Margarine (21 CFR Part 166) and must conform to USDA Specifications for Vegetable Oil Margarine.

Margarine shall be made from one or more of the following vegetable oils; canola , safflower, sunflower, corn , soybean, or peanut oi l.

Margarine contains not less than 80% fat.

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